The research of moisture forms in the rape by the thermogravimetric analysis method

Шахов, С. В.; Саранов, И. А.; Sadibaev, A. K.; Malibekov, A. A.; Litvinov, E. V.; Gruzdov, P. V.

doi:10.20914/2310-1202-2019-1-27-31

Cited by 6 publications

(2 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Heating program: heating from 25 °C to 200 °C at 2 °C/min. The results were presented in the form of TG and DTG curves and processed according to the method [13] to obtain data on the kinetics of dehydration. Samples were cut on microtome «Hospitex diagnostiсs».…”

Section: Instrumentsmentioning

confidence: 99%

The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets

Absalimova,

Tayeva,

Baybolova

et al. 2023

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

Kazakhstan's market for producing minced meat semi-finished products is not sufficiently developed. At the same time, the demand for products of the “economy” segment is growing. Providing balanced recipes for semi-finished meat products, with a rational combination of raw materials of animal and vegetable origin, is a significant problem. Chopped meat cutlets with high nutritional and low energy value have been developed, which are not inferior in functional and technological properties and sensory characteristics to traditional products. Pork and wheat bread were excluded from the recipes, with a replacement for lamb or broiler chicken meat in combination with a protein-carbohydrate composition (PCC) of the composition: soy minced okara – chickpea flour – whey protein concentrate (WPC 80) in a ratio of 9:5:10, at 1:3 hydration. The rational share of the introduction of PCC into the recipe of cutlets was 25% for minced beef – the meat of broiler chickens and 20% for minced beef – lamb. The studied samples of PCC, control minced meat with pork and bread, and two modified minced meat recipes for cutlets have similar values of the mass ratio of water fractions at three stages of dehydration during heat treatment. PCC particles are evenly distributed between the muscle fibers in minced meat. It has been shown that the developed PCC can serve as a substitute for minced meat not only in terms of the balance of the amino acid composition of the total protein but also in terms of the percentage of moisture with different forms of communication with the product, influencing the microstructure and consistency of raw semi-finished products of the combined composition, the consistency and juiciness of fried cutlets. According to the developed recipes, the mass fraction of protein in cutlets increased from 13.8 to 19.1-19.8%; fat decreased from 12.6 to 9.5-9.7%.

show abstract

Section: Instrumentsmentioning

confidence: 99%

The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets

Absalimova,

Tayeva,

Baybolova

et al. 2023

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

show abstract

“…Методом термогравіметричного аналізу досліджено форми звʼязку вологи в ріпаку (Shakhov et al, 2019). Завдяки отриманим даним термічного аналізу можна визначити температурні зони видалення вологи з матеріалу з різною формою та енергією звʼязку, а також зони перетворення сухих речовин при підвищенні температури, що дає змогу прогнозувати режимні параметри процесу видалення вологи з матеріалу та вибирати найбільш ефективні способи видалення вологи.…”

unclassified

Determination of moisture binding forms in whey-cream cheese with food fibers

Ovsiienko¹,

Tymchuk²,

Grek³

2021

SWNUFT

View full text Add to dashboard Cite

Whey Whey-cream cheese Wheat food fibers Sesame fibers Thermogravimetric methodModern technology of dairy production is characterized by the improvement of individual technological stages with the focus on quality and quantity preservation. Improvement of whey cheeses technology with the use of modern ingredients is urgent not only to expand the range, but also to rationalize the production stages. Probably, the addition of components such as food fibers with multifunctional properties in appropriate amounts will accelerate the structure formation process in the finished product. Technological and consumer characteristics, storage period for food products is largely determined by the properties of water, which is contained in them, both in free and bound form. When dissolving, an interaction takes place -a certain number of water molecules bind to the solute molecules, reducing the amount of free (unbound) liquid. The amount of free and bound water in the finished product actively affects the storage period.Whey-cream cheeses without and with the addition of wheat food fibers and sesame fibers were used for the research.The thermoanalytical method was used to determine the forms of moisture connection in whey-cream cheese with food fibers. This method is traditional in the definition of chemical reactions and physical transformations under the heat influence in multicomponent systems between individual compounds. Thermal processes are accompanied by changes in the internal heat content of the system. Conversion leads to consumption or generation of heat. Such thermal effects were detected by the method of differential thermal analysis.It was established that the addition of food fibers' complex to the composition of whey-cream cheese increases the hydrophilicity and growth in the specific heat of dehydration in the finished product.The research results confirm the expedience of adding food fibers to whey-cream cheese to bind free moisture, ensure constant quality indicators and predict the storage period of the finished product.

show abstract

Study of the temperature regime effect on the process of cheeses vacuum drying

Ermolaev

Kechkin

Романенко

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Vacuum drying is a promising way to cheese processing. The heating temperature is the most significant factor in vacuum drying. The purpose of this work was the selection of temperature regimes of vacuum cheese drying. Experiments on vacuum drying of cheeses were conducted at different temperatures and heat flow density. It has been established that the temperature decrease rises significantly the duration of drying process. Increasing the drying temperature up to 60 °C and more leads to a decrease in the temperature gradient across the thickness of the layer of dried cheese. The organoleptic characteristics of dry cheeses have been found to be most appreciated at vacuum drying temperatures of 50 and 60 °C. Based on the conducted research, the influence of temperature and heat flow density on the process of vacuum cheeses drying was analyzed. The recommended temperature for vacuum cheeses drying is (60 ± 3) °C, the recommended value of the heat flow density is (7.36 ± 0.3) kW/m2.

show abstract

The research of moisture forms in the rape by the thermogravimetric analysis method

Cited by 6 publications

References 8 publications

The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets

The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets

Determination of moisture binding forms in whey-cream cheese with food fibers

Study of the temperature regime effect on the process of cheeses vacuum drying

Contact Info

Product

Resources

About