Development and research of new method for juice extracting from sugar beet with preliminary pressing

Ovsyannikov, V Yu; Торопцев, В. В.; Berestovoy, A. A.; Lobacheva, N. N.; Лобачева, М. А.; Мартеха, А. Н.

doi:10.1088/1755-1315/640/5/052011

Cited by 4 publications

(2 citation statements)

References 4 publications

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“…Drying allows changing the grain material structure to a more rigid one. In addition, an increase in temperature also leads to an improvement in the palatability due to the Mayer reaction or sugars caramelization (Ovsyannikov et al, 2021). Physical processes are combined with physicochemical reactions such as starch gelatinization and flour protein denaturation in modern wheat dough baking technology.…”

Section: Introductionmentioning

confidence: 99%

Kinetic evaluation and optimization of the drying process of 3D printed pasta: key factors influence on the finished product quality

Мартеха

Kaverina

2023

Food Sci. Technol

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The object of study was pasta obtained as a result of 3D printing. This research was aimed to the application of the drying process as a tool to improve pasta 3D printing quality. The purpose of this study was to assess the influence of the drying process operating parameters and to find their optimal values to ensure the quality of pasta obtained by 3D printing. Hot air and infrared drying was used to heat the extruded product locally. The response surface methodology was applied for the drying process optimization. Heating power, processing time and distance from the heating source were chosen as the main variables influencing the drying process. The maximum product weight loss combined with the maximum temperature below 100 °C during the entire processing time constituted an optimization challenge. The use of infrared drying was advantageous when processing a layer of pasta dough several millimeters thick and resulted in a drier and harder surface. With a processing time of 1.5 min, the heating power was 2 units, and the distance from the support to the heating source was 1.77 cm. The noted values of the independent variables for the response function can be considered optimal.

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Section: Introductionmentioning

confidence: 99%

Kinetic evaluation and optimization of the drying process of 3D printed pasta: key factors influence on the finished product quality

Мартеха

Kaverina

2023

Food Sci. Technol

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“…The study of the inclusion of non-sugars in sugar crystals is important, first, from the point of view of achieving modern quality indicators: the mass -0.04 %, the -0.036 %, the chroma -60.0 ICUMSA units. Secondly, the amount of impurities in sugar crystals should be minimized when using the latest in the technology of mother liquor as a crystal base when boiling masscuite in modern crystallization schemes [1][2][3]. The efficiency of the beet sugar plant directly depends on the quality of the product obtained [4].…”

Section: Introductionmentioning

confidence: 99%

Mathematical Model of Mother Liquor Deposition in Industrial Sugar

et al. 2022

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In this article, an object of a research is the mechanism of incorporation of mother liquor components in the growing crystals of sucrose and establishment of the dependence allowing to estimate quantitatively inclusion of components of the mother liquor in industrial crystals of granulated sugar. Water and a complex of not sugars are considered as components of sugar solution. To date, experimental estimates of the inclusions of various non-sugars in sugar crystals have been accumulated, and a qualitative and quantitative analysis of impurities in crystals have been made, which showed that the number of inclusions depends on the purity of the crystallized solution, the rate of crystallization, the hydrodynamic situation in the apparatus, temperature and concentration fields, the viscosity of the solution, and other factors. These factors are mainly due to the technological regime of the crystallization process, and understanding the degree of their influence on the inclusion of impurities allows authors to minimize the capture of non-sugars by growing crystals. It is shown that the inclusion of nonsugars occurs mainly during the formation of crystals and their subsequent growth at a high supersaturation coefficient. However, the available data is not sufficient to identify and formalize all the laws of this rather complex phenomenon. At this stage, it is more appropriate to use the mathematical methods of probabilistic interpretation. The purpose of the study was a creation of a mathematical model that could be used to estimate the amount of components of the masterbatch solution (nonsugar and water) passing from solution to crystal, depending on the supersaturation of the solution, its temperature, viscosity, purity, and dry matter content. Based on the probability theory, a mathematical model of the deposition of the mother liquor in industrial crystals of granulated sugar has been developed. The mother liquor includes water in which sucrose and a complex of non-sugars are dissolved. Some of the non-sugars and water can be trapped by the growing crystal. The model allows you to calculate the amount of non-sugars and water that have passed into the sucrose crystal during its growth. The average relative error of the model is 8-10%.

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Rheological Properties of Mayonnaise with Non-Traditional Ingredients

Бредихин

Мартеха

Андреев

et al. 2022

Food Processing: Techniques and Technology

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Rheological measurements are used in the food industry to determine physical characteristics of raw materials, as well as semi-finished and finished products. We aimed to study the effects of ingredients and homogenization parameters on the rheological properties of mayonnaise prepared with pumpkin and rice oils, as well as various honeys. Mayonnaise samples were prepared with non-traditional ingredients, namely cold-pressed pumpkin seed oil, refined rice oil, and four varieties of honey (acacia, linden, forest, and spring). The samples were made in the traditional way on an Ultra Turrax T25 IKA homogenizer (3500–24 000 rpm). The rheological properties of honey and mayonnaise were determined on a Brookfield rotational viscometer. Forest honey had the highest viscosity, while linden honey had the lowest viscosity, compared to the other honeys. The sample of mayonnaise with forest honey had the highest effective viscosity (3.427 Pa·s) and consistency (101.26 Pa·sn). The use of whey powder provided mayonnaise with the most optimal rheological parameters. Of all carbohydrates, inulin HD had the best effect on the consistency of mayonnaise, with effective viscosity of 2.801 ± 0.001 Pa·s and a flow index of 0.2630 ± 0.0020. Disaccharides provided mayonnaise with higher viscosity and consistency than monosaccharides. Mayonnaise with fresh egg yolk had higher viscosity (2.656 ± 0.002 Pa·s) and consistency (65.640 ± 0.004 Pa·s) than the samples with other egg products. The rheological characteristics of mayonnaise were also determined by the homogenization time and rotor speed. Increasing the time from 2 to 4 min at 10 000 rpm raised the emulsion’s viscosity and consistency from 6.253 to 8.736 Pa·s and from 77.42 to 134.24 Pa·sn, respectively, as well as reduced the flow index from 0.2628 to 0.1995. The rotor speed of 10 000–12 000 rpm was optimal for mayonnaise with pumpkin and rice oils and honey. The studied samples of mayonnaise with pumpkin and rice oils, as well as honey, belong to non-Newtonian systems and pseudoplastic fluids. The empirical flow curves can be adequately described by the Herschel-Bulkley model. Our results can significantly increase the efficiency of mayonnaise production, improve its quality, and reduce production costs.

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Development and research of new method for juice extracting from sugar beet with preliminary pressing

Cited by 4 publications

References 4 publications

Kinetic evaluation and optimization of the drying process of 3D printed pasta: key factors influence on the finished product quality

Kinetic evaluation and optimization of the drying process of 3D printed pasta: key factors influence on the finished product quality

Mathematical Model of Mother Liquor Deposition in Industrial Sugar

Rheological Properties of Mayonnaise with Non-Traditional Ingredients

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