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 118
- Downloads 0
Generalization of the aerodynamic characteristics of the cyclone and vortex chambers during their functioning
<p><em>The object of research is cyclone and vortex chambers. Dust collectors in the form of cyclones and vortex chambers are promising for studying the process and improving their designs. One of the most problematic ar...
Mathematical modeling of speed change of vehicles at emergency braking
<p><em>The object of research is the reconstruction of the development of the mechanism and circumstances of the road accident. The key point of research is establishment of the car speed at different moments in the deve...
Development of the measurement method of porosity of bakery products by analysis of digital image
<p><em>Bakery products are an integral part of nutrition, so measuring their quality forms the conditions for a more stable operation of the enterprise. One of these indicators is porosity, which determines the structure...
Improvement of the accounting policy of the small business enterprises in its transition to IFRS: investment and innovation aspects
<p><em>The object of research is the process of forming an effective accounting policy for small businesses in Ukraine in the context of the transition to the International Financial Reporting Standard (IFRS) to stimulat...
The emergency simulation with the help of four-layer hidden Markov model
<p><em>The object of research is the process of selecting a synergistically determined pair for the elements of complex systems in the design, manufacture or repair. One of the most problematic places in the selection is...