The article describes the main advantages of using the infrared thermogravimetric (IR TG) method for determining the moisture content in food products. The principle of operation and design features of IR TG moisture analyzers are described. The necessity of developing measurement techniques for each specifi c type of IR TG moisture analyzer and analyzed substance is substantiated. The possibility of using the IR TG method for express determination of moisture content in the fi eld of technical regulation for ensuring the uniformity of measurements is demonstrated by the example of the «MA-150» IR TG moisture analyzer from «Sartorius».
The production technology, quality indicators and the range of wheat fl our in modern conditions are presented in a simple accessible form. The storage modes and quality defects of fl our are given. The material is intended to help students in the study of the grain and fl our products.
The article discusses the nutritional value of grain and fl our products in terms of its most important properties: energy, biological, physiological values, biological effi ciency and digestibility. The substances and factors infl uencing the specifi ed properties are defined.
In order to develop a new product, the optimal technological parameters (temperature and duration of the process) of heat treatment of fi sh in vacuum — sous-vide — were determined on the basis of mathematical modeling. Heat treatment of the samples was carried out in a water bath in accordance with the plan of the experiment. An optimization model was constructed, consisting of the objective function determined by the microbiological indicator — QMAFAnM (quantity of mesophilic aerobic and facultative anaerobic microorganisms).
This article discusses the organic food markets in Russia and abroad. A brief review and characteristics of the current state of the global and domestic markets of eco-products are presented. The tendency of increasing demand for products of this segment is revealed, which proves the prospects of its development. The prospects for the development of the Russian market of organic products are highlighted.
The results of the analysis on the width of the range of bread and bakery products in large supermarkets of Vladivostok are given. The share of products of own production, as well as share of enriched products has been identified.
The article gives a comparative description of the raw materials for the production of kvass, presents the main indicators of quality, and also describes the technological processes that aff ect the properties of the final product.
The article analyzes the structure of the assortment of olive oil, which is sold in retail chains in Moscow and the Moscow Oblast. It is shown that the main share in the assortment by type of oil is represented by unrefi ned olive oil of the highest quality without additives — «Extra virgin olive oil»; by producing countries it is represented by oil from Italy; by type of consumer packaging and the volume of net oil — by a 500 ml glass container. To provide consumers with high-quality olive oil, there is a need to tighten security controls and detect the adulteration of olive oil when crossing the customs border; to tighten control over the quality of olive oil in commercial organizations; to provide explanations to the average consumer about the characteristics of consumer properties and the quality of diff erent types of olive oil; as well as to develop national or interstate standard for olive oil with a clear regulation of quality indicators, complying with the requirements of international normative documents.
The dynamics of sugar consumption in the countries of the world from 1980 to 2016 is considered. Brazil holds the leading position in sugar consumption per capita — more than 50kg a year, in Russia the consumption is 39kg, in the countries of South-East Asia — less than 20kg.
The necessity of additional purifi cation of tap water by household water purifi cation devices is shown. The results of the endurance test of cartridges for the household water purifi cation devices of the most famous manufacturers in the Russian Federation are presented. Concentrations of pollutants in drinking water (lead, active chlorine, chloroform) are shown after treatment with application of cartridges from household water purifi cation devices. A comparative assessment of the compliance of the obtained water with sanitary regulations and standards has been carried out.
Proteins are the most important components of a person’s daily diet. The current standard for the biological value of food and diets is DIAAS (Digestible Indispensable Amino Acid Score) - the amino acid number of essential amino acids, with consideration of their digestibility. And although the PDCAAS (Protein digestibility-corrected amino acid score) methodology is today the baseline for assessing the protein content of already existing products and calculating the biological value of the products planned for development, the DIAAS method should be used to evaluate products that may contain anti-nutritional substances (both their own and those formed during the process).
A method for aging cereals at elevated temperatures is described. It is shown that it is possible to determine the shelf life of cereals at any storage temperature, taking into account the type of packaging material, by calculation.
The article discusses the results of the studies on the sowing qualities of grain seeds after 6 years of storage in permafrost in the repository of the Taimyr Peninsula.
The composition of the complex baking improver based on pumpkin flour, which is intended for improving baking properties of wheat fl our and the quality characteristics of bread, is presented. The infl uence of the baking improver on the consumer properties of bread during its storage has been investigated. It is shown that bread produced with the addition of an improver in the amount of 1% from the weight of fl our retains consumer properties for a longer time compared with samples without an additive. The products with the improver additive remain softer, more elastic and less crumbling within 72 hours.
The article is devoted to the results of the study of bar soap samples from diff erent manufacturers, sold in trading companies of Donetsk. The results of the study are presented.
