Production of high-quality dry modified collagen products by means of freeze-drying

Titov, Evgeniy; Семенов, Г. В.; Kidyaev, S.N.; Литвинова, Е. В.

doi:10.21047/1606-4313-2016-15-3-27-30

Cited by 2 publications

(1 citation statement)

References 1 publication

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Для установления влияния температуры предварительного замораживания на выживаемость клеток биомассу бифидобактерий и молочнокислых бактерий смешивали с защитной средой в соотношениях, выбранных по результатам предыдущих исследований [9,10].…”

Section: результаты и обсуждениеunclassified

Investigation of the processes of freezing and freeze-drying of bacterial concentrates for the dairy industry

Пойманов

Гришанова

Антипов

2019

Vestn. Voronež. gos. univ. inž. tehnol.

View full text Add to dashboard Cite

This project is dedicated to the development of finishing equipment for the production of dry bacterial concentrates. One of the main objects is a quick-freezing apparatus designed for freezing bacterial concentrates, as well as a continuous vacuum freeze dryer. In this market, domestic production takes about 9 ... 12%. Creation of high-tech equipment of a new generation for the production of bacterial concentrates for dairy enterprises will allow to solve the problem of import substitution of this type of product. The main directions for the use of bacterial concentrates in the dairy industry. The analysis of used starter cultures, the range of products manufactured using bacterial concentrates. The classification of bacterial concentrates according to the method of storage and use is given. The methods of using bacterial concentrates at dairy enterprises are considered. The ways to improve the production of bacterial concentrates are proposed. To study the effect of technological parameters of vacuum freeze-drying on the quality of the final bacterial concentrate, a series of experiments was performed. Drying was carried out to a final moisture content of 3.0–3.2%, while the residual pressure in the chamber varied in the range of 10–50 Pa, and the heat flux density ranged from 1.2 to 1.8 kW / m2. The expediency of creating domestic production of baconconcentrates on an industrial scale is substantiated. The results of the study of the kinetics of the freezing of bacterial concentrates are given. The rational parameters of the freezing process and the optimal composition of the cryoprotective medium are proposed. Investigations of the process of vacuum-sublimation dehydration of bacterial concentrate in a layer and granulated form have been conducted. The quality indicators of dry bacterial concentrates are given. The results will allow to carry out engineering calculations and design of equipment for freezing and vacuum sublimation plants with various methods of energy supply.

show abstract

Section: результаты и обсуждениеunclassified

Investigation of the processes of freezing and freeze-drying of bacterial concentrates for the dairy industry

Пойманов

Гришанова

Антипов

2019

Vestn. Voronež. gos. univ. inž. tehnol.

View full text Add to dashboard Cite

show abstract

Certain features of using modified collagen-containing raw materials with prolonged shelf life in food technology

Литвинова

Titov

Kidyaev

et al. 2022

Teor. prakt. pererab. mâsa (Print)

View full text Add to dashboard Cite

In the current circumstances, trends in nutrition of a person striving to lead a healthy life-style require intake of meat products with the reduced energy value, minimal amounts of fat, increased protein mass fraction, presence of substances improving homeostasis of the body. The synergism of the modern nutrition science and meat industry enables creating food products that satisfy consumers’ demand. Today, in the Russian Federation, a theoretical and practical base of the technology development has been collected to the full extent in the field of rational processing of secondary raw materials in the food industry, optimal use of animal secondary raw materials, study of the protein ingredients of animal and plant origin and their deep scientifically substantiated processing, improvement of technological processes and equipment, and correspondently, product range extension. The paper broadens the information about the modified collagen-containing raw materials (cattle rumen), examines physico-chemical characteristics of the collagen-containing raw material and its changes in the process of freeze-drying with a special attention paid to the study of changes in the histological structure. The presence of the relatively uniform fibrillar structure was determined, which facilitated discovering the functional potential of proteinoids that form the fibrillar matrix in the composition of products from different groups. Analysis of IR-spectra revealed several significant absorption bands linked with the state of peptide bonds. The character of bands is linked with the complex of valence and deformation vibrations of the N- and С- types. It is believed that IR-spectra reflect conformations in the protein secondary structure, which suggests preserving properties of the tropocollagen particle or collagen molecule. Freeze-dried modified collagen-containing cattle rumen was tested by the example of jellies. The obtained databank broadens information about physico-chemical properties of modified collagen-containing raw materials (cattle rumen).

show abstract

Production of high-quality dry modified collagen products by means of freeze-drying

Cited by 2 publications

References 1 publication

Investigation of the processes of freezing and freeze-drying of bacterial concentrates for the dairy industry

Investigation of the processes of freezing and freeze-drying of bacterial concentrates for the dairy industry

Certain features of using modified collagen-containing raw materials with prolonged shelf life in food technology

Contact Info

Product

Resources

About