Mathematical modeling of the extraction process of oil-containing raw materials with pulsed intensification of heat of mass transfer

Kolyanovska, Lyudmila; Palamarchuk, Igor; Sukhenko, Yuri; Mussabekova, Aisha; Bissarinov, Baituma; Popiel, Piotr; Mushtruk, Mykhailо; Сухенко, Владислав Юрійович; Vasuliev, Volodymyr; Semko, Tetiana; Tyshchenko, Liudmyla

doi:10.1117/12.2522354

Cited by 36 publications

(14 citation statements)

References 5 publications

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“…There were used the solutions that contain 0.5 -2.4 % of salts are as follows a) pure kitchen salt and b) pure sea salt. Scientific works [30], [31], [32], [33] describe studies using 3% table salt, which in our opinion may adversely affect the physicochemical composition of finished products. The expert method controlled the taste of salted meats, which results showed the practically identical feeling of salinity (Figure 2).…”

Section: Resultsmentioning

confidence: 99%

The study of the intensification of technological parameters of the sausage production process

Bal-Prylypko

Yancheva

Паска

et al. 2022

Potr. S. J. F. Sci.

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One of the sources of sodium are meat products. Increased consumption of meat products and sodium intake leads to serious health problems. The task of reducing the dosage of sodium chloride in minced meat needs to be addressed. The partial replacement of table salt with sea salt will reduce the sodium concentration in products to 20%. It is established that this modification increases the moisture-binding properties of minced meat and lowers the dosage of salt in the mass of raw meat, which will reduce the level of harm to the body due to excessive consumption of sausages. It is proposed to introduce a bacterial preparation based on the strain Staphylococcus carnosus, which will reduce the amount of sodium nitrite in the finished products. Technology has been developed to regulate the composition of microelements in meat products by enriching them with a kelp extract. It was found that changes in the composition of minced meat can adversely affect the taste and physicochemical properties of the product, which is confirmed by expert studies. As a result of laboratory studies, it was found that a partial change of salt in the sea helps to improve the stability and physicochemical quality of minced meat (active acidity, water activity, moisture retention, and shear stress). According to the research results, the recipe of sausages recommended for implementation at the enterprises of the meat processing industry of Ukraine has been developed.

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Section: Resultsmentioning

confidence: 99%

The study of the intensification of technological parameters of the sausage production process

Bal-Prylypko

Yancheva

Паска

et al. 2022

Potr. S. J. F. Sci.

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“…Scientific works [11], [12], [13] describe the use of electro-osmosis for dehumidification of elastic-plastic masses in combination with electrothermal treatment with alternating current allowed to establish that electricity consumption does not exceed 60 -75 kWh/m, efficiency compared to steam increases by 2 -2.5 times. Effective parameters of the electromagnetic field in terms of implementation of the electroosmotic effect were the following: electric field strength E=0.8 V/m (Figure 3); frequency of electric current F=300 Hz (Figure 4); pulse relative duration Q=3 (Figure 5).…”

Section: Scientific Work [7] [8] [9] [10]mentioning

confidence: 99%

The intensification of dehydration process of pectin-containing raw materials

Palamarchuk

Zozulyak

Mushtruk

et al. 2022

Potr. S. J. F. Sci.

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The process of intensifying dehydration of pectin-containing raw materials by using centrifugation with simultaneous application of low-frequency oscillations to the working container creates an electroosmotic effect in unilateral diffusion to improve the filtration process. It is established that to reduce the technological resistance in the presented methods; it is necessary to create a fluidized bed of products due to the oscillating motion of the working capacity. An experimental vibration unit has been developed to determine the rational parameters of the vibrocentric moisture removal process using the electroosmotic effect. It is proved that the complex of the designed equipment provides consecutive carrying out of three-stage vibration filtration-convective drying of high-moisture production by an alternation of action of a stream of the heat carrier, an electromagnetic field, low-frequency fluctuations. According to the research results, the dependences of the kinetics of the moisture diffusion process on the electric field strength are obtained; frequency of electric current and duty cycle of pulses, which allowed to optimize the process parameters according to the criteria of minimizing energy consumption. It was found that the processing time to achieve the desired humidity with the application of vibration, filtration, and electroosmotic effect was twice less than for filtration drying in a fixed bed. In combination with the noted physical and mechanical factors, the proposed technology improves the technical and economic parameters of the studied process.

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“…Біологічно активні харчові речовини належать до природних компонентів їжі й володіють вираженим фізіологічним і фармакологічним впливом на основні регуляторних та метаболічних процесів організму. Поряд із цим, вони є ефективним способом боротьби з авітамінозом (Kolyanovska et al, 2019;Holembovska et al, 2021). Біологічно активні харчові речовини містяться в сучасній технології виробництва харчових продуктів рослинної сировини: дикорослих і культивованих ягодах, які широко поширені в країні.…”

Section: актуальністьunclassified

Improvement of technology of fish semi-finished products with addition of non-сonventional raw materials

Holembovska¹,

Slobodyanyuk²,

Israelian³

2021

animal

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Taking into account the results of scientific literature research concerning the nutritional value and biological efficiency of cranberry and goji berry, we found that the development of the technology of semi-finished products with their use is relevant and has practical significance for the technology of production of fish products. The article presents the results of studying chemical composition, organoleptic evaluation, and physicochemical changes in semi-finished products with the addition of non-traditional raw materials and determining their shelf life. The study illustrates the feasibility of combining freshwater fish with plant raw materials to expand the range of biologically valuable food products. The obtained positive general impressions, harmonious, fishy and sweet and salty taste proved the feasibility of combining cranberries and goji berries with freshwater fish, as evidenced by the high indicators of appearance, taste, and odor. By consistency, the fish sticks are plastic and tight in section. It was found that in the control sample, there are processes of hydrolytic spoilage after 90 days of storage that testify to the intensive lipid hydrolysis and the accumulation of free fatty acids in this sample. In the experimental samples, the hydrolytic spoilage gradually increases and only reaches the critical point by the end of the shelf life. Oxidative processes in the lipids of semi-finished products were determined by changes in the accumulation of primary oxidation products – peroxides and secondary products – carbonyl compounds. According to the dynamics of changes in the peroxide value of lipids in semi-finished products, we found that the control sample is not subject to storage for 60–135 days, and the fat quality deteriorates in the experimental samples after 135 days and is characterized as not subject to storage. It has been experimentally established that the addition of non-traditional raw materials allows not only to improve the technology of production of chopped semi-finished products but also to solve the problem of obtaining a product with increased nutritional value. We found that the developed technology of fish semi-finished products will significantly expand the range of functional products based on natural components, which will to some extent expand the current problem of raw material processing from inland water bodies of Ukraine.

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Mathematical modeling of the extraction process of oil-containing raw materials with pulsed intensification of heat of mass transfer

Cited by 36 publications

References 5 publications

The study of the intensification of technological parameters of the sausage production process

The study of the intensification of technological parameters of the sausage production process

The intensification of dehydration process of pectin-containing raw materials

Improvement of technology of fish semi-finished products with addition of non-сonventional raw materials

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