Correction of technological characteristics of protein-fat mixture by expanding the component composition
Journal Title: Технологический аудит и резервы производства - Year 2018, Vol 5, Issue 3
Abstract
<p><em>The object of research is the technological characteristics of the protein-fat mixture of increased nutritional value, depending on the addition of vegetable oil as a component. The protein-fat mixture is a mixture of dried, crushed flax seeds – 60.00±3.00 %, sesame seeds – 25.00±1.25 % and ground sunflower seeds – 15.00±0.75 % by weight of the seed mixture. One of the most problematic places in the production technology of this product is the fine grinding of raw materials, as well as the removal of the mixture from the chopper chamber due to the high viscosity of the mass. In the course of research, it is reasonable to expand the component composition of the protein-fat mixture of increased nutritional value by adding vegetable oil based on modeling and rationalizing the technological characteristics of the product.</em></p><p><em>The following technological indicators of the product are identified in this research, as the effective viscosity and the separation degree of the mixture, depending on the mass fraction of added vegetable oil. Rational amount of vegetable oil in the formulation of protein-fat mixture of high nutritional value is proved. Compared with the production of protein-fat mixture without the introduction of this component, the proposed technological solution provides the ability to overcome difficulties in fine grinding of seeds, as well as the removal of the resulting paste from the chopper chamber. It is proved the necessary to use 15 % vegetable oil to obtain a protein-fat mixture with an effective viscosity and resistance to separation in accordance with the requirements of production. According to the content of flax seeds in the protein-fat mixture is 51.00±2.50 %, sesame seeds <em>–</em> 21.25±1.00 %, sunflower seeds – 12.75±0.60 %. The effective viscosity of the resulting protein-fat mixture is 16.0±1.5 Pa·s, and the degree of product separation is 0.20±0.01 %. Vegetable oil as a component of the protein-fat mixture improves its technological characteristics, which, in turn, simplifies the process of dosing and packaging the resulting product.</em></p>
Authors and Affiliations
Sergiy Bochkarev, Oleksandra Varankina, Iryna Bielykh, Serhii Samoilenko, Oksana Zviahintseva
Keywords
Related Articles
- EP ID EP527520
- DOI 10.15587/2312-8372.2018.146122
- Views 113
- Downloads 0
Analysis of dynamics of man-made fires in conditions of urbanization in Ukraine
<p><em>Research subject is the dynamics of manifestations of fires of man-made origin in urban settlements in relation to the demographic changes in urbanization processes in the period 1997–2017. The problem cause of in...
Financial services for enterprises: analysis of logistic nature and customer value attributes
<p><em>The object of research is the consumer perception of financial services, which can be used by enterprises to achieve their economic goals and form the landscape of today’s financial services market. The insufficie...
Research of methods of obtaining continuous fibres of whiskers
<p><em>The object of this research is some methods of obtaining continuous fibers of whiskers. The method of obtaining such fibers by extrusion of an organometallic colloidal solution is studied using the example of a sc...
Analysis of gastronomic events: a case study of Portugal
<p><em>The object of research was examination of the extent to which experience design contributes to the overall visitor experience at the traditional gastronomic festivals in Minho (Portugal). The Portugal traditional...
Analysis of distribution laws of insulation indicators of high-voltage oil-fillled bushings of hermetic and non-hermetic execution
<p><em>The object of research is the distribution laws of capacitor-type insulation values that were obtained during preventive tests for both serviceable and defective high-voltage bushings of 110 kV of hermetic and non...