Scientific and practical approaches to the development of new-generation confectionery products

The work presents the scientific basis for the recognition of small specific parts and finished products on a thin gas layer. The proposed principle is based on the use of the interlayer as a carrier and recognizing the main element of the pneumatic system. The purpose of the work is to substantiate the possibility of increasing the production of high-quality piece food production through the introduction of modern automated devices. Together with the design features of the working surfaces of the devices, the creation of universal pneumatic equipment is ensured. The developed equipment is able to successfully solve the problems of moisture removal, sorting, rejection, orientation of the subject of production. The description of the recognition principle is given. The synthesis of elements of the pneumatic system of the type "pneumatic chamber-working surface of the device-thin gas layer-product" showed that they are interconnected. At the stage of synthesis of elements of the pneumatic system and their structural classification, it was possible to unite the characteristic specifics of the described pieces of food industry with the design features of the devices and the operations implemented on them. The presented device schemes have versatility, multifunctionality, ability to manipulate specific pieces, when switching from one standard size of parts to another.

Section: Discussionmentioning

confidence: 99%

Equipment for removing moisture when manipulating piece food products

Avtsinov

Gavrilov²,

Kudryashov³

et al. 2022

“…The optimal stage for introducing microalgae components has been established -the additive's boiling stage and effective dosage in 2.5% concerning the sugar mass. The inclusion of microalgae in the caramel recipe increases many qualities of the finished product, including nutritional value, and the resulting product can be considered functional [37]. The inclusion of spirulina in the caramel composition does not affect the stability of the finished product to sugar during storage.…”

Section: The Use Of Spirulina In the Food Industrymentioning

confidence: 99%

Processing microalgae for use as a suppliment in food industry

Iskusnykh

2022

Raw bioresources for food production are the object of attention and study worldwide. Protein deficiency in nutrition is a global problem that is difficult to solve based on traditional crop and livestock resources. Microalgae is a valuable protein-mineral-vitamin supplement to human food, capable of increasing the adaptive potential of the body. The advantage of microalgae as a source of protein and essential micronutrients lies in the economy of their cultivation using simple nutrient media. Microalgae are promising for use as functional food products both in biomass (powders, syrups) and as sources of biologically active substances. Unlocking the potential of microalgae requires advanced methods of biotechnology and synthetic biology, which is associated with the need to isolate and modify the secondary metabolites of cyanobacteria to obtain a wide range of biologically active ingredients. Microalgae is a promising dietary supplement for creating innovative food products that are beneficial to health. The development of innovative food products containing microalgae requires the complex work of scientists and practitioners from all branches of the food industry. We are currently beginning a journey towards creating products enriched with microalgae.

“…Analysts have found that recently the share of protein consumption in Russia has decreased by 30-35% [4]. One of the main ways to eliminate protein deficiency in human nutrition is to introduce products with a high biological value into everyday diet [5]. A promising solution in this direction is the rational use of import-substituting domestic food products with universal functional and technological properties, increased nutritional and biological value.…”

Section: Formulation Of the Problemmentioning

confidence: 99%

Technological aspects of whey by-products use in the production of zephyr of improved quality

Magomedov

Ponomarev

Melnikova

et al. 2022

The research in the field of sugar-free zephyr production with the use of milk whey by-products - whey permeate powder and whey protein dry concentrate - is presented. The quality indicators of the ingredients used are investigated, their characteristics and nutritional value are presented. The foaming properties of dry whey protein concentrate were evaluated in order to establish the optimal content of dry substances of the protein solution for its further use in the production of confectionery masses of foamy structure. The greatest maximum value of the foaming ability (403%) was observed when using solution with a mass fraction of dry substances (24%) with the addition of citric acid in the amount of 0.8% (pH of the solution - 4.1). When replacing white sugar with permeate in zephyr production and using molasses in greater amount than in the control sample, the viscosity of zephyr mass decreases to a greater extent, the volume of foam, its stability and dispersion increase. The developed samples of zephyr, in comparison with the control sample, have a lower density 1.2-1.3 times. Also, they do not contain white sugar, have a reduced total carbohydrate content 1.2-1.3 times. The content of easily digestible carbohydrates is reduced 1.5-1.7 times, which in turn made it possible to obtain products of moderate sweetness, increased protein content 1.1-1.6 times, reduced calorie content 1.5-1.6 times, decreased glycemic index 1.5-1.6 times.