Главная Коллекция "Revolution" Кулинария и продукты питания Розроблення та вдосконалення технологій цукристих речовин та цукромістких харчових добавок

Розроблення та вдосконалення технологій цукристих речовин та цукромістких харчових добавок

Вдосконалення технології очищення цукромістких розчинів, створення принципово нового обладнання для їх реалізації на основі досліджень впливу хімічних реагентів, низьких температур та механоактивації на властивості компонентів вуглеводомісткої сировини.

Рубрика Кулинария и продукты питания
Вид автореферат
Язык украинский
Дата добавления 27.08.2013
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Thesis for a Doctor's degree by speciality 05.18.05. - Technology of Sugary Substances. - Ukrainian State University of Food Technologies, Kyiv, 1999.

The thesis presents the results of theoretical and experimental researches on the increase of the sugar-beet industry's efficiency by improvement of existing technologies of diffusion juice purification; development of pre-defecation apparatus, elimination of defects of the existing equipment; formation of a new trend in industry - obtaining the sublimed food additives for health and preventive destination from sugar beet and other carbohydrate-containing raw. Thanks to the natural combination of bioactive components, expressed desintoxicant (including radioprotectory) and antioxidant properties, these additives are the base for normal functioning of human organism as self-reviving system and for correction of the structure of sanitary nutrition of Ukrainian population.

There were accomplished some theoretical investigations of the properties of coagulation of high-molecular compounds in diffusion juice, created a mathematical model of this process in relation with conditions of pre-defecation; developed, tested, and proposed to industry an originally constructed pre-defecator A2-PPR. There was proved and elucidated a mechanism of basic physical and chemical interactions of the components upon working of the proposed apparatus.

There was proved an expedience of using the mechanoactivated natural carbonates, including the small-fraction waste products of limestone, in defecosaturation; confirmed the optimal indices of the parameters of materials' mechanoactivation, and defined the way of their usage.

The constructive properties of desintegrators create the benign conditions for unregulation of the structure, formation of point and line defects and fissures on the surface of the particles of different desintegrated materials, which became a base for obtaining the adsorbents of non-sugars of diffusion juice from sugar beets by dispersion of natural carbonates. The analysis of isotermes of dissolvent steams' sorbtion by dispersed materials showed that the ability of mechanoactivated limestones to adsorbtion is an aggregate result of those positive changes which accompain the dispersion in the apparatus of percussive action - accumulation of surface energy, transformation of initial porous structure into non-porous, which is described by sorbtion isoterme of type IV; transformation of carbonates into base carbonates, formation of calcium and magnium oxides on the surface of limestones; destruction of existing compounds and formation of new ones etc.

The usage of mechanoactivated limestones makes possible to reduce the amounts of limestone spent for purification of diffusion juice by 46…57%, to provide a rational utilization of the waste products from quarries and limestone departments of sugar plants, and to provide the environment protection.

There was based theoretically and proved experimentally the possibility to use the traditional and non-traditional raw materials on comparatively new level - as the sources of vitamins, nitrogen compounds, carbohydrates, micro - and macroelements.

There was also proved the expedience of non-waste low-temperature processing of sugar beets into foods and food additives. This makes possible to use the part of the crop rationally, to increase the output of sugar from the unit of processed raw, to minimize its loss in production, and to obtain a product which, besides its high content of sucrose (about 70 %), is rich in monosugars (2,5…3,0 %), organic acids (about 5 %), essential amino acids and protein (3,8…4,6 %), undigestible fiber (about 8 %), nitrogen substances (1,2…1,6 %), and the wide range of vitamins and mineral substances.

For the first time, there was defined that almost all biocomponents of carbohydrate-containing materials change in freezing, sublimation, dispersion and storage, which, in general, promotes the food additives' availability, their utilization by human organism, and the increase of nutritional, biological, and organoleptic properties of the final products. There was affirmed the direct influence of raw's initial humidity on the temperature of phase transformations, and defined its lower limit upon which freezing becomes insufficient (50 % for berries, and 24 % for beets).

For the first time, there was built and experimentally proved the adequacy of the mathematical model of removal of the bound water from sublimed materials, which indicates the existеnce of marginal temperatures for maximal storage of vitamin C.

There was also proposed the usage of desintegrators for dispersion and activation of sublimed materials.

The result is an increase of biological utilization of activated materials (by 25…28 %) and of their content of soluble components (by 113…150 % of pectin, by 83…117 % of general sugars, by 57…95 % of fructose, by 9…17 % of organic acids); enrichment of the final product by essential substances (by 12…15 % of vitamin C, and by 22…26 % of b-carotene).

There was developed and confirmed the normative and technical documentation for sublimed food additives from carbohydrate-containing raw, the recipes of foods (butter, bakery products) with their use. The technology, recipes and equipment is protected by 6 Ukrainian patents.

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