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Query : Proceedings of the Voronezh State University of Engineering Technologies

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Abstract:

A new technology for processing sugar beet into semi-finished product for the food industry, which allows to preserve both sucrose, and almost all containing in beet food substances useful for human. The technology of obtaining sugar beet paste (SBP) was approved under production conditions at cannery in the Voronezh region. Direct steam and heat treatment of beet was carried out for 60-90 sec ...

Optimization of petfood using mathematical modeling [2015]

Alexeev, G.V.; Aksenova, O.I., St. Petersburg State National Reseach Univ. of Information Technology; Derkanosova, A.A.

Abstract:

Proposed is a new approach to increasing in sphere provender production for domestic animal based on the use of secondary feedstock. Optimum formulations were developed by using mathematical modeling based on device a fuzzy logic apparatus. The advantage of the given method is a possibility of undertaking an analysis, in conditions of the subjective estimation of empirical data and the absence ...

Abstract:

The kinetics of black currant berries drying was investigated with experimental apparatus with microwave energy supply having the capacity from 160 to 750 watts, a pressure from 0.5 to 1 kPa, and the layer height from 0.005 to 0.025 m. Tthe weight of material being dried at a time was 200 g.The microwave-capacity supplied is the most significant factor influencing the rate of drying of black c ...

Kinetics and optimization of drying of red clover pulp [2013]

Shevtsov, A.A.; Derkanosova, A.A.; Korotaeva, A.A.; Dyatlova, S.A.

Abstract:

Application of red clover dried pulp in animal ration has positive effects on the growth and development of farm animals, normalizes digestion, provides the animals with vitamins, amino acids, macro- and micronutrients. Herbal pulp is a capillary-porous colloidal body and a complex system in its structure, containing great amounts of moisture. Investigations of the kinetics of drying were cond ...

Abstract:

It is proposed to process the food wastes on small capacity plants located nere the place of forming or transiently stocking wastes. It is advisable to perform a destruction with a concortium of microorganisms Bacillus subtilis, Pseudomonas aeruginosa, g. Facilis, Erwinia amilofora and others. An experimental biogas plant consisting of a reactor and biogas-forming vessel (gas-holder) has been ...

Investigation of the prebiotic activity of mannan hydrolysates under in vitro conditions [2013]

Anokhina, E.P.; Korneeva, O.S.; Cheremushkina, I.V.; Shuvaev P.V., Voronezh State Univ. of Engineering Technologies

Abstract:

The ability of the bifidobacteria B. bifidum to grow and develop in media with hydrolyzate of mannan, mannose and commercial prebiotic – inulin is studied. By 24 hours of culture mannooligosaccharides stimulated the development of B. bifidum better than mannose, and did not concede to the famous commercial probiotic substance - inulin. The most intensive accumulation of organic acids as the fi ...

Abstract:

The mathematical model of black currant berries drying process in vacuum device with the microwave power supply characterized high space and temporary specification is developed. It takes into account the structure of separate berries and a layer of berries, as well as changing berries form and a berries layer structure during dehydration; heat- and physical parameters are considered as depend ...

Milk candies with increased shelf life [2014]

Magomedov, G.О.; Lobosova, L.А.; Magomedov, M.G.; Bykova, A.S.

Abstract:

Technology for producing milk candies on molasses with increased shelf-life, molded with a vacuum syringe of continuous action used in the meat industry, into metallized film like "flow-pack" is considered. Rheological characteristics of candy mass: strength, toughness, organoleptic, physical and chemical quality are determined. While increasing the temperature of milk mass the colour, texture ...

Whipped flour confectionery based upon whole grain ground flour [2014]

Magomedov, G.O.; Shevyakova, T.A.; Tchernyshevа, Yu.A.; Mazina, E.A.

Abstract:

The technology of whipped flour confectionery based upon whole grain ground flour is developed. The optimal parameters of whipped dough mixing were determined: at a ratio of wheat and amaranth flour of 71:29 the dough whipping duration under compressed air pressure of 0.5 MPa is 39 sec.; at a ratio of rye and amaranth flour of 68:32 the dough whipping duration is 36 sec. It was found out that ...

Abstract:

The technology of producing a dry fish basis from meat- and bone residue of pond fish of high quality and biological value (broths, soups, sauces) was studied. The entrees based on dry fish broth are easily digestible, rich in micro- and macro elements, and they are superior to meat in the number of these elements. Another advantage of theirs is the polyunsaturated fatty acids, neutralizing th ...