Pub Date : 2023-06-23DOI: 10.21603/2074-9414-2023-2-2439
A. Maslov, Z. Mingaleeva, T. Yamashev, O. Starovoitova
To ensure a balanced diet, bakers use plant-based raw materials with a high nutritional value which affect the properties of flour and dough. We aimed to study the effects of a complex additive based on plant components on wheat flour’s amylolytic activity and gas-forming ability, as well as on the dough’s rise and gas-retaining ability during fermentation. Our study objects included premium wheat flour, a water-flour suspension, and wheat dough with a complex additive (at concentrations of 10, 16, and 22% by weight of flour mixtures). The additive contained whole wheat flour, crushed sprouted spelt, powdered pumpkin seeds, oyster mushrooms, and gooseberries at a ratio of 56.3:25.0:17.2:0.9:0.6, respectively. An amylograph-E was used to study the viscosity of the water-flour suspension during heating, an ICHP-1-2 apparatus measured the falling number, and an F4 rheofermentometer assessed the flour’s gas-forming ability and the dough’s rise and gas-retaining ability. The complex additive improved the enzymatic activity of the flour, increased the dough rise by an average of 8.4 mm, and reduced the fermentation time needed to reach the maximum height by an average of 17.8%, compared to the control. The total volume of carbon dioxide, as well as the volumes of lost and retained carbon dioxide, increased by an average of 35.8, 99.7, and 26.9%, respectively, compared to the control. The optimal concentration of the complex additive introduced into premium wheat flour was 16%, at which the dough rose to its maximum height and had the longest porosity time. To obtain high-quality products with this concentration of the additive, the total time of dough fermentation and proofing should be reduced by 17.8% compared to the unfortified dough. The results can be used in the production of bakery products from premium wheat flour fortified with the complex additive based on plant components. During the process, it is important to determine the duration of dough maturation and reduce the total time of dough fermentation and proofing depending on the concentration of the additive. Further research is needed to study the effect of the complex additive on the structural and mechanical properties of dough during its development.
{"title":"Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation","authors":"A. Maslov, Z. Mingaleeva, T. Yamashev, O. Starovoitova","doi":"10.21603/2074-9414-2023-2-2439","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-2-2439","url":null,"abstract":"To ensure a balanced diet, bakers use plant-based raw materials with a high nutritional value which affect the properties of flour and dough. We aimed to study the effects of a complex additive based on plant components on wheat flour’s amylolytic activity and gas-forming ability, as well as on the dough’s rise and gas-retaining ability during fermentation. \u0000Our study objects included premium wheat flour, a water-flour suspension, and wheat dough with a complex additive (at concentrations of 10, 16, and 22% by weight of flour mixtures). The additive contained whole wheat flour, crushed sprouted spelt, powdered pumpkin seeds, oyster mushrooms, and gooseberries at a ratio of 56.3:25.0:17.2:0.9:0.6, respectively. An amylograph-E was used to study the viscosity of the water-flour suspension during heating, an ICHP-1-2 apparatus measured the falling number, and an F4 rheofermentometer assessed the flour’s gas-forming ability and the dough’s rise and gas-retaining ability. \u0000The complex additive improved the enzymatic activity of the flour, increased the dough rise by an average of 8.4 mm, and reduced the fermentation time needed to reach the maximum height by an average of 17.8%, compared to the control. The total volume of carbon dioxide, as well as the volumes of lost and retained carbon dioxide, increased by an average of 35.8, 99.7, and 26.9%, respectively, compared to the control. The optimal concentration of the complex additive introduced into premium wheat flour was 16%, at which the dough rose to its maximum height and had the longest porosity time. To obtain high-quality products with this concentration of the additive, the total time of dough fermentation and proofing should be reduced by 17.8% compared to the unfortified dough. \u0000The results can be used in the production of bakery products from premium wheat flour fortified with the complex additive based on plant components. During the process, it is important to determine the duration of dough maturation and reduce the total time of dough fermentation and proofing depending on the concentration of the additive. Further research is needed to study the effect of the complex additive on the structural and mechanical properties of dough during its development.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83390639","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-23DOI: 10.21603/2074-9414-2023-2-2430
A. Sergeev, I. Kalinina, N. Shilkina, I. Barashkova, M. Gradova, M. Motyakin, Victor Ivanov
Food products change their quality during storage not only under the external impact, but also because they are complex in composition. As a result, food scientists look for new methods to control these internal changes. The research objective was to describe the changes in the physicochemical properties of apple puree during storage at elevated temperatures (40–60°C) and link them with the changes in the sensory profile. The study featured homogenized apple puree packaged in composite material and heated up to 40, 50, and 60°C. The colorimetric studies were conducted at 45°/0°, light source D65. The proton relaxation time and the water diffusion coefficient (impulse gradient method) were studied at a frequency of 20 MHz. The analysis of molecular dynamics involved the method of electron paramagnetic resonance of spin probes. The samples were cooled down to –70°C to measure the content of non-crystallizing water by the method of differential scanning calorimetry. The color change rate was constant and followed the zero-order kinetic reaction equation with an activation energy of 92 kJ/mol. The changes in color, proton relaxation, and sensory properties correlated when the samples were stored at 50 and 60°C. The analysis of the magnetic relaxation time, the diffusion coefficient of water, and the content of non-crystallizing water indicated that the main changes in the physical structure of the puree during heat treatment occurred as a result of the aggregation of apple cell fragments. These findings were confirmed by the optical microscopy. A prolonged exposure to 40–60°C affected the color, the relaxation of water protons, and the size of aggregates of apple cell fragments. It also affected the amount of water that did not crystallize at –70°C. The correspondence between the values of the activation energies was determined by the methods of colorimetry and proton relaxation. Therefore, the coloration and the water changes depended on the same processes. These physical and chemical properties can be used for quantitative assessment of apple puree under thermal treatment.
{"title":"Effect of Elevated Storage Temperatures on the Physicochemical and Sensory Properties of Apple Puree","authors":"A. Sergeev, I. Kalinina, N. Shilkina, I. Barashkova, M. Gradova, M. Motyakin, Victor Ivanov","doi":"10.21603/2074-9414-2023-2-2430","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-2-2430","url":null,"abstract":"Food products change their quality during storage not only under the external impact, but also because they are complex in composition. As a result, food scientists look for new methods to control these internal changes. The research objective was to describe the changes in the physicochemical properties of apple puree during storage at elevated temperatures (40–60°C) and link them with the changes in the sensory profile. \u0000The study featured homogenized apple puree packaged in composite material and heated up to 40, 50, and 60°C. The colorimetric studies were conducted at 45°/0°, light source D65. The proton relaxation time and the water diffusion coefficient (impulse gradient method) were studied at a frequency of 20 MHz. The analysis of molecular dynamics involved the method of electron paramagnetic resonance of spin probes. The samples were cooled down to –70°C to measure the content of non-crystallizing water by the method of differential scanning calorimetry. \u0000The color change rate was constant and followed the zero-order kinetic reaction equation with an activation energy of 92 kJ/mol. The changes in color, proton relaxation, and sensory properties correlated when the samples were stored at 50 and 60°C. The analysis of the magnetic relaxation time, the diffusion coefficient of water, and the content of non-crystallizing water indicated that the main changes in the physical structure of the puree during heat treatment occurred as a result of the aggregation of apple cell fragments. These findings were confirmed by the optical microscopy. \u0000A prolonged exposure to 40–60°C affected the color, the relaxation of water protons, and the size of aggregates of apple cell fragments. It also affected the amount of water that did not crystallize at –70°C. The correspondence between the values of the activation energies was determined by the methods of colorimetry and proton relaxation. Therefore, the coloration and the water changes depended on the same processes. These physical and chemical properties can be used for quantitative assessment of apple puree under thermal treatment.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72776299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-23DOI: 10.21603/2074-9414-2023-2-2442
M. Sosnin, I. Shorstkii
The food industry needs more effective drying procedures that would maintain the quality of the original fruit or vegetable. Infrared drying combined with advanced electrophysical technologies may be a perfect solution. The present research objective was to study the effect of low-temperature atmospheric gas plasma treatment on the drying efficiency of apple slices. The research featured apples of the Idared variety (Russia) sliced into pieces of 5, 7, and 10 mm. The experiment involved the parameters of drying kinetics and moisture diffusion. The quality of the apple slices was assessed by the total content of phenols and flavonoids, generalized antiradical activity, color characteristics, and the Fourier transform infrared (FT-IR) spectrum. The electropores induced by the cold atmospheric gas plasma processing had a tree-like structure. The pre-treatment reduced the drying time by 18.0, 13.0 and 10.5% for the samples with a thickness of 5, 7, and 10 mm, respectively. The specific energy consumption decreased by 15–18%, depending on the slice thickness. The pre-treatment also increased the total content of phenols, flavonoids, and antiradical activity by 2.5–14.3, 19.1–25.9, and 8.3–35.4%, respectively. Therefore, the pre-treatment with cold atmospheric gas plasma reduced the drying time and preserved the original biologically active compounds in dried apple slices.
{"title":"Cold Atmospheric Gas Plasma Processing of Apple Slices","authors":"M. Sosnin, I. Shorstkii","doi":"10.21603/2074-9414-2023-2-2442","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-2-2442","url":null,"abstract":"The food industry needs more effective drying procedures that would maintain the quality of the original fruit or vegetable. Infrared drying combined with advanced electrophysical technologies may be a perfect solution. The present research objective was to study the effect of low-temperature atmospheric gas plasma treatment on the drying efficiency of apple slices. \u0000The research featured apples of the Idared variety (Russia) sliced into pieces of 5, 7, and 10 mm. The experiment involved the parameters of drying kinetics and moisture diffusion. The quality of the apple slices was assessed by the total content of phenols and flavonoids, generalized antiradical activity, color characteristics, and the Fourier transform infrared (FT-IR) spectrum. \u0000The electropores induced by the cold atmospheric gas plasma processing had a tree-like structure. The pre-treatment reduced the drying time by 18.0, 13.0 and 10.5% for the samples with a thickness of 5, 7, and 10 mm, respectively. The specific energy consumption decreased by 15–18%, depending on the slice thickness. The pre-treatment also increased the total content of phenols, flavonoids, and antiradical activity by 2.5–14.3, 19.1–25.9, and 8.3–35.4%, respectively. \u0000Therefore, the pre-treatment with cold atmospheric gas plasma reduced the drying time and preserved the original biologically active compounds in dried apple slices.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"78 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88563591","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-23DOI: 10.21603/2074-9414-2023-2-2431
S. Koneva, A. Zakharova, L. Meleshkina, E. Egorova, Iryna Mashkova
Processed fruit and berry raw materials often become part of bakery formulations. They increase the nutritional value of the finished product and change the rheological properties of the dough. Processed sea buckthorn (Hippophaё rhamnoides L.) maintains natural biochemical properties, which makes it a valuable food ingredient. The research objective was to conduct a comprehensive study of the technological properties of dough made of rye and wheat flour with sea buckthorn meal and dry sea buckthorn extract. The research involved sea buckthorn extract and meal mixed with wheat and rye flour, as well as dough and bread from the experimental flour mixes. The experimental part included standard methods used in the bakery industry. The sea buckthorn meal and extract contained protein (10.3 and 4.3%), crude fiber (8.7 and 0.3%), pectin (5.27 and 0.11%), and ascorbic acid (21.63 and 53.68 mg/100 g). They were highly acidic: 4.9 and 3.0%, respectively. As a result, protein substances and dietary fibers took a longer time to swell. The high acidity also inhibited α-amylase, which improved the rheological properties but increased the dough development time and stability. The sea buckthorn products had a positive effect on the starch crystallization processes and reduced the storage-related starch degradation. The sensory evaluation of the bread described its shape as regular, with fluffy crumb and pleasant sea buckthorn flavor. Thus, sea buckthorn meal and extract proved excellent technological acidifiers and regulators of amylolytic activity. The additives made it possible to reduce the amount of liquid rye sourdough from 30 to 15% and the fermentation time because the dough acidity reached 7.5–8.0 degrees.
{"title":"Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn","authors":"S. Koneva, A. Zakharova, L. Meleshkina, E. Egorova, Iryna Mashkova","doi":"10.21603/2074-9414-2023-2-2431","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-2-2431","url":null,"abstract":"Processed fruit and berry raw materials often become part of bakery formulations. They increase the nutritional value of the finished product and change the rheological properties of the dough. Processed sea buckthorn (Hippophaё rhamnoides L.) maintains natural biochemical properties, which makes it a valuable food ingredient. The research objective was to conduct a comprehensive study of the technological properties of dough made of rye and wheat flour with sea buckthorn meal and dry sea buckthorn extract. \u0000The research involved sea buckthorn extract and meal mixed with wheat and rye flour, as well as dough and bread from the experimental flour mixes. The experimental part included standard methods used in the bakery industry. \u0000The sea buckthorn meal and extract contained protein (10.3 and 4.3%), crude fiber (8.7 and 0.3%), pectin (5.27 and 0.11%), and ascorbic acid (21.63 and 53.68 mg/100 g). They were highly acidic: 4.9 and 3.0%, respectively. As a result, protein substances and dietary fibers took a longer time to swell. The high acidity also inhibited α-amylase, which improved the rheological properties but increased the dough development time and stability. The sea buckthorn products had a positive effect on the starch crystallization processes and reduced the storage-related starch degradation. The sensory evaluation of the bread described its shape as regular, with fluffy crumb and pleasant sea buckthorn flavor. \u0000Thus, sea buckthorn meal and extract proved excellent technological acidifiers and regulators of amylolytic activity. The additives made it possible to reduce the amount of liquid rye sourdough from 30 to 15% and the fermentation time because the dough acidity reached 7.5–8.0 degrees.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89436567","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-23DOI: 10.21603/2074-9414-2023-2-2434
J. Hasanov, Sherzod Mirzaxmedov, E. Sultonova, Shavkat Salikhov
Healthy foods and green processing are currently in the focus of scientific attention. Flax is considered a superfood that includes numerous beneficial ingredients. Its oil is a great source of polyunsaturated fatty acids. However, the heat-sensitive futures of the polyunsaturated fatty acids require low-temperature methods. Screw pressing can produce oils at lower temperatures, but a lower oil capacity makes it less advantageous. Pre-treatment of seeds as a crucial pre-processing stage affects the quality and quantity of oil. This research featured the effect of moisture content in flax seeds on the quantity and quality flax seed oil. The study involved local flax (Linum usitatissimum L.) from the Qashqadaryo Region, Uzbekistan. Standard methods were used to define the quality parameters of oil, i.e., acid value, free fatty acids content, peroxide value, oil recovery, and sediment content. Regression equations were obtained using the method of regression analysis. The highest oil recovery of 40.99% was observed at the moisture content of 9.56%. At 7.55%, the oil recovery dropped by 3.17%. The sediment content in the oil increased at lower moisture contents in the flax seeds (14.62–5.55%). The acid value, peroxide value, and free fatty acid content demonstrated both downward and upward trends when the moisture content increased. The moisture content in flax seeds affected the quality and quantity profile of screw-pressed oil. The optimal parameters of oil processing can yield health-beneficial and highly nutritional oil.
{"title":"Effect of Moisture Content on the Quality and Quantity of Screw-Pressed Flax Seed Oil","authors":"J. Hasanov, Sherzod Mirzaxmedov, E. Sultonova, Shavkat Salikhov","doi":"10.21603/2074-9414-2023-2-2434","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-2-2434","url":null,"abstract":"Healthy foods and green processing are currently in the focus of scientific attention. Flax is considered a superfood that includes numerous beneficial ingredients. Its oil is a great source of polyunsaturated fatty acids. However, the heat-sensitive futures of the polyunsaturated fatty acids require low-temperature methods. Screw pressing can produce oils at lower temperatures, but a lower oil capacity makes it less advantageous. Pre-treatment of seeds as a crucial pre-processing stage affects the quality and quantity of oil. This research featured the effect of moisture content in flax seeds on the quantity and quality flax seed oil. \u0000The study involved local flax (Linum usitatissimum L.) from the Qashqadaryo Region, Uzbekistan. Standard methods were used to define the quality parameters of oil, i.e., acid value, free fatty acids content, peroxide value, oil recovery, and sediment content. Regression equations were obtained using the method of regression analysis. \u0000The highest oil recovery of 40.99% was observed at the moisture content of 9.56%. At 7.55%, the oil recovery dropped by 3.17%. The sediment content in the oil increased at lower moisture contents in the flax seeds (14.62–5.55%). The acid value, peroxide value, and free fatty acid content demonstrated both downward and upward trends when the moisture content increased. \u0000The moisture content in flax seeds affected the quality and quantity profile of screw-pressed oil. The optimal parameters of oil processing can yield health-beneficial and highly nutritional oil.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72656388","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-23DOI: 10.21603/2074-9414-2023-2-2445
E. Vechtomova, I. Kuprina, Maria Orlova, T. Larichev
Game animals are a source of biologically active substances that requires a strict resource and biodiversity control. The research objective was to analyze three years of supply, demand, export, and import for brown bear, deer, and musk deer by-products. The review featured Russian and foreign articles on game animals published in 2016–2020, as well as customs information on imports and exports for this raw material. The research methods included systematization, analysis, and description. The population of brown bears in the Russian Federation is constantly growing. In 2018, it increased by 4% compared to 2017. Bear derivatives are in high demand in China, Italy, France, etc. The total number of importers in 2019 exceeded 25. In 2017, deer products were the most popular game derivatives exported from Russia to 35 countries. The biggest importer is China. In 2018, the volume of exports of deer and musk deer derivatives maintained the same value, but the list of importers changed. In 2019, the export volume increased by 1.4 times, and the number of importing countries reached 50. Russia is the leading exporter and importer of raw materials and derivatives from brown bears, deer, and musk deer. The market for game derivatives is actively developing. An increase in the number of predatory game animals, e.g., the brown bear, may adversely affect the local ecosystems, which can be prevented by licensed hunting. The high content of biologically active substances makes it possible to use game raw materials for new functional products.
{"title":"Prospects for Derivatives of Game Animals","authors":"E. Vechtomova, I. Kuprina, Maria Orlova, T. Larichev","doi":"10.21603/2074-9414-2023-2-2445","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-2-2445","url":null,"abstract":"Game animals are a source of biologically active substances that requires a strict resource and biodiversity control. The research objective was to analyze three years of supply, demand, export, and import for brown bear, deer, and musk deer by-products. \u0000The review featured Russian and foreign articles on game animals published in 2016–2020, as well as customs information on imports and exports for this raw material. The research methods included systematization, analysis, and description. \u0000The population of brown bears in the Russian Federation is constantly growing. In 2018, it increased by 4% compared to 2017. Bear derivatives are in high demand in China, Italy, France, etc. The total number of importers in 2019 exceeded 25. In 2017, deer products were the most popular game derivatives exported from Russia to 35 countries. The biggest importer is China. In 2018, the volume of exports of deer and musk deer derivatives maintained the same value, but the list of importers changed. In 2019, the export volume increased by 1.4 times, and the number of importing countries reached 50. Russia is the leading exporter and importer of raw materials and derivatives from brown bears, deer, and musk deer. \u0000The market for game derivatives is actively developing. An increase in the number of predatory game animals, e.g., the brown bear, may adversely affect the local ecosystems, which can be prevented by licensed hunting. The high content of biologically active substances makes it possible to use game raw materials for new functional products.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78474865","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-23DOI: 10.21603/2074-9414-2023-2-2444
I. Lutkov, Dmitry Yermolin
Non-alcoholic beer and wine are in great demand. Some of them contain carbon dioxide. Dealcoholization makes it possible to obtain high-quality drinks, but changes in flavor and taste are unavoidable. This article introduces a comparative analysis of the typical properties of beer and sparkling wine with different levels of alcohol. The research featured industrial samples of beer and sparkling wine with different volume fractions of ethyl alcohol. The comparative analysis relied on standard research methods and included sensory evaluation, acidity, sparkling properties in terms of carbon dioxide desorption rate, carbon dioxide content, foamy properties, viscosity, phenolic substances, beer proteins, and optical characteristics. Alcoholic beer had a better taste and possessed a typical beer flavor. The flavor and taste profile of sparkling wines depended on the raw material. The sparkling coefficient of non-alcoholic beer was 1.2–7.5% higher than that of alcoholic beer because drinks with less ethanol have better carbon dioxide solubility. For alcoholic sparkling wine, the sparkling coefficient was higher by 19.7% than for its non-alcoholic analogue due to bound forms of carbon dioxide. The foaming properties of alcoholic drinks were better than those of the non-alcoholic samples due to the higher protein content. The yellowness and optical density of drinks at a wavelength of 350 nm depended on the amount of phenolic substances. The color index of beer depended on the content of melanoidins. The modern dealcoholization technologies make it possible to produce non-alcoholic beverages with the same sensory properties as their alcoholic prototypes. However, these technologies can be improved in terms of bound carbon dioxide, proteins, phenolic substances, and flavor.
{"title":"Typical Properties of Beverages with Different Ethanol Content: A Comparative Analysis","authors":"I. Lutkov, Dmitry Yermolin","doi":"10.21603/2074-9414-2023-2-2444","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-2-2444","url":null,"abstract":"Non-alcoholic beer and wine are in great demand. Some of them contain carbon dioxide. Dealcoholization makes it possible to obtain high-quality drinks, but changes in flavor and taste are unavoidable. This article introduces a comparative analysis of the typical properties of beer and sparkling wine with different levels of alcohol. \u0000The research featured industrial samples of beer and sparkling wine with different volume fractions of ethyl alcohol. The comparative analysis relied on standard research methods and included sensory evaluation, acidity, sparkling properties in terms of carbon dioxide desorption rate, carbon dioxide content, foamy properties, viscosity, phenolic substances, beer proteins, and optical characteristics. \u0000Alcoholic beer had a better taste and possessed a typical beer flavor. The flavor and taste profile of sparkling wines depended on the raw material. The sparkling coefficient of non-alcoholic beer was 1.2–7.5% higher than that of alcoholic beer because drinks with less ethanol have better carbon dioxide solubility. For alcoholic sparkling wine, the sparkling coefficient was higher by 19.7% than for its non-alcoholic analogue due to bound forms of carbon dioxide. The foaming properties of alcoholic drinks were better than those of the non-alcoholic samples due to the higher protein content. The yellowness and optical density of drinks at a wavelength of 350 nm depended on the amount of phenolic substances. The color index of beer depended on the content of melanoidins. \u0000The modern dealcoholization technologies make it possible to produce non-alcoholic beverages with the same sensory properties as their alcoholic prototypes. However, these technologies can be improved in terms of bound carbon dioxide, proteins, phenolic substances, and flavor.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77679768","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-23DOI: 10.21603/2074-9414-2023-2-2436
P. Kochkarev, M. Koshurnikova, A. Sergeyev, V. Shiryaev
Relevant data on trace elements and toxic metals in game meat make it possible to monitor chemical pollution, as well as to detect risks to human and animal health. The authors used atomic absorption spectrometry to study iron, copper, zinc, lead, and cadmium in the skeletal muscles, liver, and kidneys of mountain hares (Lepus timidus L.) (n = 107). The animals were caught during two seasons on reference sites and technogenic territories in the northern Krasnoyarsk Region. The samples obtained from the hares that lived on the reference sites had a much lower content of toxic metals. The tissues that belonged to the hares from the polluted habitats contained more lead and cadmium while the samples from the reference sites demonstrated traces of such biogenic elements as copper, zinc, and iron. The differences may be associated with the antagonism of biogenic elements and toxic metals in the body. The correlations between various metals probably meant that they came from one and the same pollution source. The levels of cadmium and lead in the samples from the technogenic areas were not hazardous to animal health. However, their meat and liver were unfit to eat. Therefore, hunting in the areas of technogenic pollution can pose a toxic hazard to indigenous hunters and their families.
{"title":"Trace Elements in the Meat and Internal Organs of the Mountain Hare (Lepus timidus L., 1758) in the North of the Krasnoyarsk Region","authors":"P. Kochkarev, M. Koshurnikova, A. Sergeyev, V. Shiryaev","doi":"10.21603/2074-9414-2023-2-2436","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-2-2436","url":null,"abstract":"Relevant data on trace elements and toxic metals in game meat make it possible to monitor chemical pollution, as well as to detect risks to human and animal health. \u0000The authors used atomic absorption spectrometry to study iron, copper, zinc, lead, and cadmium in the skeletal muscles, liver, and kidneys of mountain hares (Lepus timidus L.) (n = 107). The animals were caught during two seasons on reference sites and technogenic territories in the northern Krasnoyarsk Region. \u0000The samples obtained from the hares that lived on the reference sites had a much lower content of toxic metals. The tissues that belonged to the hares from the polluted habitats contained more lead and cadmium while the samples from the reference sites demonstrated traces of such biogenic elements as copper, zinc, and iron. The differences may be associated with the antagonism of biogenic elements and toxic metals in the body. The correlations between various metals probably meant that they came from one and the same pollution source. \u0000The levels of cadmium and lead in the samples from the technogenic areas were not hazardous to animal health. However, their meat and liver were unfit to eat. Therefore, hunting in the areas of technogenic pollution can pose a toxic hazard to indigenous hunters and their families.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"76 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80044285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-23DOI: 10.21603/2074-9414-2023-2-2432
Larisa Chemisova, N. Ageyeva, E. Yakimenko
Poor packaging often affects the quality and safety indicators of wine during storage. The need to preserve and prolong wine stability during long-term storage requires a comprehensive study of processes that occur in wines packaged and capped in various ways. This research featured 56 samples of white and red dry wines, which were bottled in four types of packages and stopper for 18 months. The effect of synthetic and natural stopper methods involved a model system that simulated the main composition of wine in line with the EAEU standards. The contents of free SO2 and dissolved oxygen, as well as the microbiology of natural corks, were studied using standard methods. The analysis of volatile substances relied on gas chromatography, mass spectrometry, and solid phase micro-extraction. The study recorded critical changes in the quality of wine products, characterized by increased oxidation markers and low free sulfur dioxide, which fell below 10 mg/dm3. In polyethylene terephthalate bottles, these changes occurred after 12 months of storage, while it took them 18 months to develop in multilayer bags and combined packaging materials. The components of natural and artificial plugs of microbial and chemical origin entered the model systems after 10 days of contact. The microbiological contamination was twice as high as the permissible level. The migration of microbial and chemical substances into the wine samples spoiled their quality and safety. The effect of packaging on the oxidative processes in white and red dry wines during storage resulted in different concentrations of dissolved oxygen and sulfur dioxide. The results can help wine producers to choose the most appropriate packaging and stopper means depending on the wine sort and its subsequent storage conditions. Alternative types of packaging proved to have a limited shelf life.
{"title":"Quality and Safety of Wine during Storage: Packaging and Stopper","authors":"Larisa Chemisova, N. Ageyeva, E. Yakimenko","doi":"10.21603/2074-9414-2023-2-2432","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-2-2432","url":null,"abstract":"Poor packaging often affects the quality and safety indicators of wine during storage. The need to preserve and prolong wine stability during long-term storage requires a comprehensive study of processes that occur in wines packaged and capped in various ways. \u0000This research featured 56 samples of white and red dry wines, which were bottled in four types of packages and stopper for 18 months. The effect of synthetic and natural stopper methods involved a model system that simulated the main composition of wine in line with the EAEU standards. The contents of free SO2 and dissolved oxygen, as well as the microbiology of natural corks, were studied using standard methods. The analysis of volatile substances relied on gas chromatography, mass spectrometry, and solid phase micro-extraction. \u0000The study recorded critical changes in the quality of wine products, characterized by increased oxidation markers and low free sulfur dioxide, which fell below 10 mg/dm3. In polyethylene terephthalate bottles, these changes occurred after 12 months of storage, while it took them 18 months to develop in multilayer bags and combined packaging materials. The components of natural and artificial plugs of microbial and chemical origin entered the model systems after 10 days of contact. The microbiological contamination was twice as high as the permissible level. The migration of microbial and chemical substances into the wine samples spoiled their quality and safety. \u0000The effect of packaging on the oxidative processes in white and red dry wines during storage resulted in different concentrations of dissolved oxygen and sulfur dioxide. The results can help wine producers to choose the most appropriate packaging and stopper means depending on the wine sort and its subsequent storage conditions. Alternative types of packaging proved to have a limited shelf life.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78424293","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-23DOI: 10.21603/2074-9414-2023-2-2428
A. Bagaev, S. Bobrovskiy
The dairy industry needs new and more energy-efficient technological procedure for milk pasteurization. This article introduces a comparative efficiency assessment of various milk pasteurization technologies and electrotechnological means. The study featured milk, which was heated from 20 to 75°C with a capacity of 1000 kg/h at an estimated power of 58.95 kW. The treatment involved a steam-to-milk pasteurizer with electric indirect or direct heating, an induction pasteurizer, and a thermosiphon pasteurizer with direct or indirect electric heating. The study relied on the methods of energy and exergy analyses. The system of steam-to-milk pasteurizer with electric indirect (elemental, induction) or direct (electrode) heating demonstrated the following indicators: exergy loss – 1.29 kW, power consumption – 71.29 kW, exergy efficiency – 0.99, energy efficiency – 0.827. The thermosiphon pasteurizer with direct or indirect electric heating demonstrated the following properties: exergy loss – 1.29 kW, power consumption – 60.92 kW, exergy efficiency – 0.99, energy efficiency – 0.9676. The induction pasteurizer had the least competitive parameters: exergy loss – 10.8 kW, power consumption – 70.43 kW, exergy efficiency – 0.867, energy efficiency – 0.837. The thermosiphon pasteurizer with direct or indirect electric heating was able to increase the energy efficiency of milk pasteurization, while the induction pasteurizer proved to be a promising R&D direction.
{"title":"Electrotechnological Heat Treatment of Milk: Energy and Exergy Efficiency","authors":"A. Bagaev, S. Bobrovskiy","doi":"10.21603/2074-9414-2023-2-2428","DOIUrl":"https://doi.org/10.21603/2074-9414-2023-2-2428","url":null,"abstract":"The dairy industry needs new and more energy-efficient technological procedure for milk pasteurization. This article introduces a comparative efficiency assessment of various milk pasteurization technologies and electrotechnological means. \u0000The study featured milk, which was heated from 20 to 75°C with a capacity of 1000 kg/h at an estimated power of 58.95 kW. The treatment involved a steam-to-milk pasteurizer with electric indirect or direct heating, an induction pasteurizer, and a thermosiphon pasteurizer with direct or indirect electric heating. The study relied on the methods of energy and exergy analyses. \u0000The system of steam-to-milk pasteurizer with electric indirect (elemental, induction) or direct (electrode) heating demonstrated the following indicators: exergy loss – 1.29 kW, power consumption – 71.29 kW, exergy efficiency – 0.99, energy efficiency – 0.827. The thermosiphon pasteurizer with direct or indirect electric heating demonstrated the following properties: exergy loss – 1.29 kW, power consumption – 60.92 kW, exergy efficiency – 0.99, energy efficiency – 0.9676. The induction pasteurizer had the least competitive parameters: exergy loss – 10.8 kW, power consumption – 70.43 kW, exergy efficiency – 0.867, energy efficiency – 0.837. \u0000The thermosiphon pasteurizer with direct or indirect electric heating was able to increase the energy efficiency of milk pasteurization, while the induction pasteurizer proved to be a promising R&D direction.","PeriodicalId":12335,"journal":{"name":"Food Processing: Techniques and Technology","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72511559","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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