Theoretical substantiation for the application of electroactivated fluid in the technology of fats production

Gorbacheva, M. V.; Tarasov, Vasiliy E.; Sapozhnikova, A. I.

doi:10.17586/2310-1164-2022-15-1-3-11

Cited by 2 publications

(5 citation statements)

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“…The use of ECA medium leads to partial destruction of lyophobic sites of micelle molecules and, as a consequence, to irreversible destruction of the solvate shell of fat cell, accompanied by separation of phosphoric acid residue from diglyceride. The colloidal particles freed from the stabilizing shell aggregate and are released on the surface [11]. Denaturation of protein structures under the action of ECA medium is also important, which is caused not only by temperature and mechanical effects, but also by high biological and physicochemical activities of the catholyte.…”

Section: Resultsmentioning

confidence: 99%

“…Denaturation of protein structures under the action of ECA medium is also important, which is caused not only by temperature and mechanical effects, but also by high biological and physicochemical activities of the catholyte. In this regard, the use of activated liquid as a potential source of intensification of chemical reactions in fat production can rightfully compete with traditionally used methods [12][13].…”

Section: Resultsmentioning

confidence: 99%

“…Additionally, the installed equipment contributes to minimizing the waste of valuable fat and protein resources, and the use of environmentally safe component of sodium chloride will not have a negative impact on the natural environment. In addition, an important fact is that the developed line of complex processing of raw fat of ostrich is also applicable for easily digestible animal fats, as the research has established the proximity of ostrich fat to easily digestible poultry fats [1,12]. This fact gives the basis to recommend the developed technological solutions for the use of ECA medium in the process of melting for other fats of agricultural poultry.…”

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Resource-saving technology of animal fats production: scientific and practical approaches and technological advantages

Gorbacheva,

Tarasov,

Belevtsova

et al. 2023

E3S Web of Conf.

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Specificity of technological cycle of processing of fat raw materials of animal origin lies in the fact that in the process it is possible to receive not only the main commodity product in the form of melted fat, but also secondary products of production, which include unique and valuable in their properties biologically active substances. The present work is devoted to the development of technology of complex processing of fat raw material, by the example of raw fat of ostrich, which allows to increase the fat yield and minimize production waste. The objects of research were: melted fat of ostrich and products of its processing (greaves and protein hydrolysate), obtained by melting in water (control) and catholite under given conditions and parameters. It is shown that fat melted in catholite is characterized by low values of acid, peroxide and anisidine numbers in comparison with the control. It is established that at processing of fat in catholyte its yield even at the temperature of 55°C was over 64.0%, and at heating up to 100°C - 86.6%. It is argued that realization of repeated melt-out, stipulated by technological solutions, reduces risks of formation of significant amount of fat and protein wastes. It is determined that at repeated consecutive melting of protein fraction with temperature increase up to 75°С and 100°С the percentage of fat yield increases by 11.6 and 19.5 %, respectively. The established dependencies formed the basis for the creation of a technological line for processing of fat raw materials. It is proved that the developed technology of ostrich fat extraction with replacement of aqueous phase by catholyte in the process of fat extraction provides obtaining of fat with a given melting point and qualitative characteristics and can be applied for processing of easily melting animal fats.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Resource-saving technology of animal fats production: scientific and practical approaches and technological advantages

Gorbacheva,

Tarasov,

Belevtsova

et al. 2023

E3S Web of Conf.

View full text Add to dashboard Cite

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“…The production program is the most important section of the enterprise's business plan. It reflects the output of products and their range, both in physical and value terms [9].…”

Section: Resultsmentioning

confidence: 99%

“…The production is associated with a significant consumption of material and technical resources, and the successful production and economic activity of an enterprise largely depends on the correct organization of supply [9]. In this aspect, an important role is played by commercial prospects for promoting the proposed product on the consumer market and possible economic investments that can be obtained through optimal utilization of available domestic equipment, the use of traditional technological operations and uninterrupted supply of raw materials, regardless of the time of year, which is typical for reindeer herding farms and meat processing enterprises of the Far North.…”

Section: Resultsmentioning

confidence: 99%

Economic efficiency of production of pate from reindeer by-products

Gorbacheva,

Esepenok,

Skvortsova

et al. 2023

E3S Web of Conf.

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This work is devoted to the analysis and justification of the economic feasibility of producing pate from reindeer by-products (heart and liver) according to the developed recipe. In the Russian market, increasing attention is paid not only to reindeer meat, but also to by-products obtained from the slaughter of the animal. By-products, as a source of animal protein, vitamins and minerals necessary for nutrition and easily digestible by the human body, are used in the manufacturing of a wide range of products. Owing to the involvement of side resources in the manufacturing of meat products, in particular such as the heart and liver of reindeer, there are prerequisites for improving the quality of nutrition of the population of the Far North. When calculating the costs of producing 100 kg of pate, it was determined that the total cost of pate, which included the costs of raw materials, auxiliary materials, electricity, labor, social needs and overhead costs, amounted to 53,948.05 rubles. The analysis of economic calculations showed that the planned level of production profitability of pate from reindeer by-products will be 15%. The profit of production of 600 kg of pate is 8,092.20 rubles, and the profit per unit of finished product is 13.35 rubles, which confirms the feasibility and efficiency of the production of the proposed pate using meat processing by-products. Inclusion of such by-products as heart and liver, as well as deer fat, into the recipe made it possible not only to obtain a product with high nutritional value, but to reduce the cost of raw materials, thereby reducing the cost of production and increasing the level of profitability.

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Theoretical substantiation for the application of electroactivated fluid in the technology of fats production

Cited by 2 publications

References 0 publications

Resource-saving technology of animal fats production: scientific and practical approaches and technological advantages

Resource-saving technology of animal fats production: scientific and practical approaches and technological advantages

Economic efficiency of production of pate from reindeer by-products

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