Development of the mathematical model for the process of oil raw materials pressing

Kairbayeva, Ainura; Василенко, В. Н.; Dzhinguilbayev, Seit; Baybolova, L. K.; Фролова, Л. Н.

doi:10.14419/ijet.v7i2.13.11629

Cited by 9 publications

(5 citation statements)

References 1 publication

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“…In the works of Vasylenko S. V., Kopylov M. V., Kairbaeva A. E. it was found that the percentage of shelling for squeezing oil from melon seeds is an important indicator, so when the seeds were peeled and clean from the husk, the oil yield was low, the machine strained during the extraction, with a percentage of 70/30 seeds and husks, the machine easily pressed the oil and the yield was high [2].…”

Section: Suggested Solution To the Problemmentioning

confidence: 99%

Trends in the development of the processing of melons and gourds

Alimardanova,

Tlevlessova,

Syzdykova

et al. 2023

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The review of equipment for processing and technology of processing melons and gourds is given. Primary processing of gourds has not been industrialized in the CIS countries and abroad until recent years. Theoretical prerequisites for the creation of products based on melon are presented, the issues of rational use of melon for the production of long-term storage products are highlighted. The main physical-mechanical and rheological properties of pumpkin, melon and watermelon fruits are given. The proposed options for equipment and technological lines for the processing of watermelon, melon, pumpkin fruits are presented. The technologies for processing the fruits of watermelon and melon are described. The object of research: Melons and gourds, namely processing technology Investigated problem: Imperfect technologies for processing melon fruits. The main scientific results: systematization of data on the problem of processing melon fruits for food in order to choose a rational way to improve processing technologies. The area of practical use of the research results: The bottom line is the developed technologies Innovative technological product: technology for processing gourds. Scope of the technological innovative product: food industry (Food production).

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Section: Suggested Solution To the Problemmentioning

confidence: 99%

Trends in the development of the processing of melons and gourds

Alimardanova,

Tlevlessova,

Syzdykova

et al. 2023

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“…The inhibitory effect of the fermented water-honey extract of the St. John's wort grass on spore-forming bacteria Bacillus subtilis and Bacillus mesentericus was determined. A positive influence of the extract on viability of yeast cells has been established as the number of non-viable cells decreases due to a high content of easily assimilable carbohydrates, organic acids, water-soluble mineral substances and vitamins [1][2][3][4][5][6][7][8][9]. The effect of the new phytonutrient on the biotechnological and rheological properties of unbaked dough was investigated.…”

Section: Introductionmentioning

confidence: 99%

Application of water-honey extract of St. John’s wort herb to improve biotechnological and rheological properties of wheat dough

Дранников

Dombrovskaya

Дерканосова

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Experimental studies of the effect of water-honey extract of St. John's wort grass fermented by lactic acid bacteria Str.lactis and Str.cremoris on microorganisms causing microbiological deterioration of wheat flour bakery products showed a positive effect of the introduced component on the rheological and biotechnological parameters of wheat dough. By adding additional nutrients that activate the vital activity of the fermenting microflora, the gas-forming ability of the dough increased by 20%, the fermentation activity improved by 35%, and the desired dough acidity of 3.0 deg. was reached within 120 minutes, i.e. the fermentation process reduced by 60 minutes.

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“…Modern food production reached a new step of its development when the food program shall satisfy not only the needs of the population for certain food products, but also ensure their basic nutrient balance. One of such products is salad oil [7,8,21].…”

Section: Introductionmentioning

confidence: 99%

Study of Physiological Properties of Salad Oils Used in Healthful and Dietary Meals

Василенко¹,

Фролова²,

Dragan³

et al. 2018

International Scientific and Practical Conference "AgroSMART - Smart Solutions for Agriculture" (AgroSMART 2018)

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Human life quality and activity are greatly influenced by nutrition since unhealthy diet can entail chronic diseases. Therefore, the authors of the paper make an attempt to dwell on some kinds of food products that are consumed by people on a daily basis, namely oils. The paper deals with the functional food that performs the energy function, as well as improves human being health. The authors of the paper put emphasis on fatty products, particularly vegetable oils that are not paid enough attention in the scientific literature. The polyunsaturated fatty acid content, physical and chemical parameters of vegetable oils available on the Russian market were studied. Two samples of salad oils, their biochemical parameters, composition and fatty acid content were characterised using GOST standards. The experiments were performed using white male rats, which were fed with salad oil. These experiments allowed assessing in the rats' bodies the amount of sulfur, an increase of which can lead to the increase in relative vital mass coefficients (heart, kidneys, liver, spleen) and demonstrate a certain negative impact on the organism of the rats, consuming salad oil containing sulfur.

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Development of the mathematical model for the process of oil raw materials pressing

Cited by 9 publications

References 1 publication

Trends in the development of the processing of melons and gourds

Trends in the development of the processing of melons and gourds

Application of water-honey extract of St. John’s wort herb to improve biotechnological and rheological properties of wheat dough

Study of Physiological Properties of Salad Oils Used in Healthful and Dietary Meals

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