Food combinatorics in the meat industry

Рудаков, О. Б.; Rudakova, L.V.; Rudakov, Ya.O.

doi:10.33465/2308-2941-2021-02-14-17

Cited by 1 publication

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“…the form of petal diagrams mm (Fig. 3) [17] and highlighted the established range of permissible values from 0 to 1 (solid lines) and control data (dashed lines). We used the equation where X f is the found normalized value of T i or S i , X max and X min are the maximum and minimum values of ( ) ( ) 4 for Dagestan wild milk thistle.…”

Section: Resultsmentioning

confidence: 60%

Differential Scanning Calorimetry as a Method for Controlling the Authenticity of Wild Milk Thistle Oil

et al. 2021

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Thermophysical properties of wild milk thistle (Silybum marianum) oil from different regions of Dagestan were studied by differential scanning calorimetry (DSC). Characteristic heat effects were determined for a series of oil samples, namely, temperatures of the maxima of endothermic peaks on DSC thermograms in five ranges: Т 1 from -37.6 to -31.1°C, Т 2 from -27.6 to -23.8°C, Т 3 from -19.9 to -14.4°C, Т 4 from -13.5 to -4.2°C, and Т 5 from -4.7 to -1.2°C and the areas of these peaks. The maximum at T 1 was attributed to the fraction of triunsaturated triacylglycerols (UUU; U means unsaturated), which have the lowest T mp . The most pronounced maxima at T 2 and T 3 were formed by a mixture of triunsaturated (UUU) and diunsaturated, monosaturated triacylglycerol (UUS, S means saturated) fractions. The maxima at T 4 and T 5 were formed upon the melting of fractions of monounsaturated and trisaturated triacylglycerols (USS and SSS). Phenotypic factors, that is, a set of conditions for the growth of raw materials (altitude, humus content in the soil, amount of precipitation, and a number of sunny days throughout the year) affect the positions of the maxima of endothermic peaks and their areas. It was demonstrated that DSC can help to control the authenticity of milk thistle oil and its origin.

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Section: Resultsmentioning

confidence: 60%