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Rambler's Top100

Fat and oil processing industry №2/2016

MARKETS AND BUSINESS

Burdun N.I., Anisimov B.N. Market Cost Accounting — a Reasonable Balance of Interests of the State, Employee and Owner

MAYONNAISE PRODUCTION MARKET

Golyak Y.P., Sultanovich Y.A.The Study of the Dynamics of Indicators Changes of Oxidative Deterioration of Mayonnaise Based on High-Oleic Sunflower Oil in the Pilot Storage

P. 10-14 Keyword: high-oleic sunflower oil; mayonnaise; oxidative stability; antioxidants; peroxide value; anisidine value; particle size distribution
Abstract: Mayonnaises and mayonnaise-like sauces are popular foods and widely used both for home cooking and public catering. One of the main components of mayonnaise is liquid vegetable oil, the quality of which directly influences on characteristics of finished product and defines its oxidative stability. The enforcement of Technical Regulations of the Customs Union ТRCU 024/2011 "Technical Regulations for oil- and fat-based products" resulted in appearance of the main factor to limit the shelf-life of mayonnaise - peroxide value of oil phase. Particularly it concerns mayonnaises placed on "warmshelf" and exported tocountries with hot climate. In view of this the possibility to increase oxidatives tability of mayonnaise (fat content - 67 %) by using high-oleic sunflower oil was studied. There ference sample was mayonnaise based on traditional sunflower oil (linoleic type) with added antioxidant preparation. Samples were storedat 3 temperatures: 6 °С, 20 °С and 35 °С. The indices of oxidative deterioration (peroxide and anisidine values) of sunflower oils used for sample preparation were defined as starting points. The mayonnaise developed has high organoleptic characteristics (less intensive sour taste) and colloidal stability. Sensoric, physical and chemical characteristics comply with requirements of GOST R 31761-2012 "Mayonnaises and mayonnaise-like sauces. General technical specifications". During experimental storage at 3 different temperatures speed and intensity of oxidation characterized by peroxide value of oil phase of mayonnaise based on traditional sunflower oil (linoleic type) with added antioxidant preparation were higher than the same characteristics related to developed one, the peroxide value of which did not exceed 10,0mmol of active oxygen per kilogram while incubation at 6 °С for 42 weeks.
Authors: Golyak Yuliya Petrovna, Graduate Student
Moscow State University of Food Production,
11, Volokolamskoe Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.
Sultanovich Yuriy Avraamovich, Doctor of Chemical Science, Professor
Holding "Solnechnye Produkty"
3, 1st Grayvoronovsky Proezd, Moscow, 109518, This email address is being protected from spambots. You need JavaScript enabled to view it.



Bozorov D.Kh.Effect of Food Additives and Flavorings on the Mayonnaise Quality

P. 18-20 Keyword: quality; mayonnaise; food additives and flavorings; formulation; rheological properties; stabilizers; structural and mechanical properties; production technology; elasticity; physico-chemical characteristics.
Abstract: The work is aimed at determining the effect of stabilizers on rheological properties of samples of low-calorie mayonnaise emulsions with a balanced fatty acid composition with the use of cottonseed edible oil, to establish the optimum concentration of the stabilizers used on the basis of the optimized structural and mechanical parameters. The research has developed a mayonnaise emulsion 40% fat with a balanced fatty acid composition with the use of cottonseed edible oil (17 % relative to the fatty phase of the emulsion) and oil from wheat germ (respectively 83 %). As stabilizers were used, the hydrocolloid system, which represent a 2-component system of plant hydrocolloid (guar gum) and biosynthesizing (xanthan), wherein the concentration content of the latter. In mayonnaise emulsions with a high, critical concentrations of the stabilizers of 0.4 % observed very high values of effective viscosity due to the formation of a dense emulsion-gel structure. The best structural-mechanical properties in comparison with the control samples have a mayonnaise emulsion with a stabilizer concentration of respectively 0.3 and 0.2 percent. With increasing shear rate the viscosity of the studied systems is reduced. The destruction of the spatial frame occurs at relatively low shear rates (27,0 and 48.6 s-1), the excess of which leads to the formation of extremely destroyed structure investigated mayonnaise emulsions, characterized by a constant value of effective viscosity. Set the critical concentration of stabilizer (0,4 %), leading to a drastic increase in the structural-mechanical and elastic properties of investigated samples of mayonnaise emulsions.
Authors: Bozorov Dilmurod Kholmurodovich, Candidate of Technical Science
Bukhara Engineering Technology Institute,
15, K. Murtazaeva St., Bukhara, 200100, This email address is being protected from spambots. You need JavaScript enabled to view it.



INDUSTRY RAW MATERIALS

Nikolaeva Yu.V., Tarasova V.V., Rudakova M.Yu., Samoylov A.V.Frying Fat Developing Method with High Antioxidant Stability

P. 22-24 Keyword: frying fat; frying; high oleic sunflower oil; palm olein; induction period; antioxidant stability.
Abstract: The quality of the finished product, deep-fried, greatly influenced by the quality of the frying fat due to its fatty-acid co-composition. In this regard, studies have been conducted on optimization of fatty acid composition of the frying fat. Suitable for deep frying fats with minimal moisture and can withstand high temperature frying. They do not have long to foam when heated, change the taste, burn and form smoke. In Russia today, often, as used frying sunflower oil. Widespread palm oil due to its relative cheapness and ability to give product fry "crisp" and "creaminess". As a highly profitable oil for frying a wide spread of semi-chila oleic fraction of palm oil is palm olein. It is more economical to use than oil, because it has a high resistance to oxide-ing due to the presence in its composition of a large number of antioxidants and both rich fatty acids, resulting in significantly less needs to be replaced (draining) when cooking in deep fat. The basis for fat basis for fat frying is based on the technology of two-component mixtures of vegetable oils to form blends-aligned oils. Conduct a series of experiments to determine the stability of the blend palmo model olein (PO) and sunflower oil victorianage (ILM) to oxidation in different proportions. Oxidation stability was determined by the method of accelerated oxidation on the device "Rancimat-743" at the time of induction of oxidation, the values which are in inverse proportion to the intensity of oxidative processes. The results of the experiment allowed to determine the following formulation coop-giovanny systems with the highest resistance to oxidation during accelerated 120 °С: palm olein (50?%)+high oleic sunflower oil (50 %); palm olein (60?%)+high oleic sunflower oil (40 %). As a result of research developed body basics free Turnovo fat, having increased resistance to oxidation. The next step should be selection of the optimal antioxidant and definition of SRO-ka exploitation of deep-frying fat for different technologies products, deep-fried.
Authors: Nikolaeva Yulia Vladimirovna, Senior Teacher;
Tarasova Veronica Vladimirovna, Candidate of Technical Sciences;
Rudakova Maria Yuryevna, Senior Lecturer
FGBOU VPO "Moscow state University of food productions",
11, Volokolamskoye sh., Moscow, 125080, organika This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Samoilov Anatoly Vladimirovich, Candidate of Technical Sciences
LTD "Kima limited",
building 7, Rechnikov street, Moscow, 115407, This email address is being protected from spambots. You need JavaScript enabled to view it.



QUALITY AND SAFETY

Mazhidova N.K.Preparation of Solid Fats with a Minimum Content Trans Isomer of Fatty Acids

P. 26-29 Keyword: solid dietary fats; trans acids; process conditions; food security; distribution of acyl fatty acids; margarine.
Abstract: Consumption of unnecessary large amounts of trans-isomers leads to the dysfunction at the cellular level. It is found that the trans-isomers are metabolized much more slowly than the natural cis-isomer. Unlike the cis-isomer having the spatial structure with curved bends carbon chain double bonds and at an angle of about 30 °С, trans acid molecule substantially rectilinear and resemble the spatial structure of saturated acids. In order to reduce the content of trans isomers hydrogenation conditions changed, replaced hydrogenated natural fats commonly used transesterification and fractionation of fats. It explores the technology for producing solid fat with a minimum content of trans fatty acids isomerization based on cottonseed oil and its products. By moving the double bonds in the chain molecules formed during the hydrogenation of various positional trans-isomers, among which the most trans-9-octadecenoic (or elaidic acid). Such changes learned by catalytic hydrogenation of cottonseed oil in the new generation of catalysts. The degree of transisomerization depends largely on the conditions of the hydrogenation temperature, the type and amount of the catalyst activity, pressure and amount of hydrogen, the intensity of mixing. At higher reaction temperatures there is an increase in its rate of reaction. The concentration of hydrogen on the catalyst surface is reduced. As a result, increase the rate of formation of trans isomers and the selectivity of the process. When the concentration of the catalyst the hydrogen consumption increases. Thus the formation of trans-isomers and selectivity will increase with increasing catalyst concentration. The conditions under which the hydrogenation process can be directed along the path of least of trans isomer - is a low temperature process, high pressure hydrogen and a low concentration of catalyst in the feed. To develop hydrogenated fats with low trans-isomers need to change the process conditions of the hydrogenation process, to suppress the diffusion inhibition reaction (hydrogen), moving it into the kinetic region. Process parameters under which the formation of trans isomers minimum (high hydrogen pressure, high speed mixing, the low catalyst concentration) their combination would lead to a non-selectively hydrogenated hydrogenated fat with a high content of saturated glycerides, high melting point and low content of unsaturated fatty acids. Such hydrogenated fat is substantially free of trans-isomers, but can not be directly used to produce margarine fat base.
Authors: Mazhidova Nargiza Kahramonovna, Candidate of Technical Sciences
Bukhara Engineering Institute of Technology,
15, K. Murtazaeva street. Bukhara, 200100, This email address is being protected from spambots. You need JavaScript enabled to view it.



Oltiev A.T.Ensuring of Fats Food Safety by Transesterification Technology

P. 30-32 Keyword: interesterified fats; technology of their production; cottonseed oil and its products; cotton palmitin.
Abstract: The aim of the work is devoted to research the technology of hydrogenation and transesterification of cottonseed oil and its products in the high-performance catalysts and obtaining safe food fats. Nickel catalysts, recovered and secure high melting fat, have a high hydrogenation, isomerization and transesterifying activity is very important for the preparation of solid fats for special purposes. Dilatometric characteristics of salomas showed that hydrogenation of cotton palmitin allows to obtain a high content of fats with high melting triacylglycerols. Introduction of high solid fat in an amount of 12.5 % of the total weight of the mixture significantly reduces the hardness of natural oils. Further growth of hydrogenated fat content leads to lower initial hardness of natural oil by 25 %. Thus obtained after interesterification fats have a melting point at 2.0…3.0 ° C lower than the original, and their hardness decreases slightly after transesterification. Introduction of the hydrogenated fat 10-15 % by transesterification of cottonseed oil refined to reduce its melting temperature to 34.5… 36.0 ° C. Thus obtained hardness remains at the level of fat 790-897 g/cm at 15 ° C. Further increase in the content of the refined cottonseed oil in the mixture (over 15 %) leads to a dramatic reduction of hardness obtained high hard fat. By combining the processes of hydrogenation product processing of cotton oil obtained by transesterification of hydrogenated fat with a liquid oil, you can get fats, similar in its characteristics to the high hard fat. On the basis of the hydrogenation product of the cotton up to the melting point hydrogenated fat 44… 46 ° C, and subsequent transesterification of cottonseed oil with a high hard fat can be produced close to their physical and chemical characteristics to natural safe edible oil.
Authors: Oltiev Azim Tuykulovich, Senior Researcher
Bukhara Engineering Technology Institute,
15, K. Murtazaeva St., Bukhara, Uzbekistan, 200100, This email address is being protected from spambots. You need JavaScript enabled to view it.



INNOVATIVE TECHNOLOGIES

Sulaymanova G.Kh.Improving the Technology of Emulsified Fats

P. 34-36 Keyword: butter fat mass fraction; stability and properties of the cream; the viscosity and sedimentation stability; the content of the emulsified fat.
Abstract: Expanding the range of food products as well. oil and fat, is an important task of food industry in the coming years. Addressing quality and safety of edible fats and their products is one of the priorities in the implementation of the concept of the state policy of the Republic of healthy nutrition of the population. By reducing the mass fraction of fat in cream with 70 to 40 %, a decrease of the effective viscosity and sedimentation stability, increase of the emulsified fat and reduced ability to transform the direct-type dispersion in reverse type dispersion characteristic of the traditional composition of butter. As emulsifiers used liposoluble substance having a high surface activity due to the presence of these polar hydrophilic and lipophilic spaced groups of atoms. Such a structure of emulsifiers causes their ability to concentrate at the interface, to reduce the interfacial tension and promote the formation and stabilization of fat dispersion. As consistency stabilizers are water-soluble substances with pronounced hydrophilic properties. The positive effect of emulsifiers and stabilizers consistency in the process of oil formation in the development of oil sandwich with fat mass fraction of 61.5 %. With this in mind, we studied the effect of stabilizing the structure on the properties of cream with fat mass fraction of 40-60 % as a raw material for the production of low-fat butter. As the stabilizer, consistency of gelatin used in an amount of from 0 to 2 %, as an emulsifier - monoglycerides. Increasing the viscosity of the system with the addition of stabilizers due to the formation of additional structural links in it, which is confirmed by microscopic studies on the example of cream 50 % fat. The minimum value of the emulsifier dispersions with different fat content is from 0 to 0.4 % maximum - from 0.75 to 1.0 %. The average value of the emulsifier is from 0.38 to 0.60 %. With increasing doses of an emulsifier from Эmin to Эmax (2 or more times) the optimal dose of the stabilizer decreases 1.1-1.6 times. Studies have established the influence of the emulsifier (distilled monoglycerides), and stabilizer (gelatin) to change the properties of the cream 40-60 % fat, and to determine the optimal dose of allowing the properties to bring low-fat cream to the cream of 70 % fat (without stabilizers structure) and thereby improve the conditions for their conversion to the final product - low-fat butter.
Authors: Sulaymanova Gulchekhra Khakimovna, Senior research associate
Bukhara Engineering Institute of Technology,
15, St. K. Murtazaeva, Bukhara, 200100, This email address is being protected from spambots. You need JavaScript enabled to view it.



Bykova S.F., Bobrovik A.A.Alternative Technologies to Implement the Energy Conversion Husk Waste of Sunflower Seeds

P. 38-39 Keyword: vegetable waste; energy conversion; sunflower peelings; efficiency; thermal conversion; biogas
Abstract: The problem of depletion of fossil fuel resources needs to find alternative types of fuel raw materials, including vegetable waste produced in large quantities in the processing and production of food products from agricultural raw vegetable. This line of research is promising and relevant, since it is associated with the search for the most effective conservation practices involving in economic circulation of industrial waste as secondary material energy. The most common chemical methods of thermal waste management are direct combustion, pyrolysis and gasification. By the way, the organic portion of the waste is converted into gas substances, mineral component remains in the solid residue, and the generated heat can be used to produce steam or be converted into other forms of energy. The methods of technical microbiology also may be used to solve this problem. The purpose of this work: analyze of the effectiveness of the implementation of the various ways of energy conversion of vegetable waste generated by the food industry in the processing of agricultural raw materials. The analysis was conducted on the basic criteria of energy, economic and environmental efficiency. The object of the study were industrial waste sunflower peelings generated in the production of sunflower oil and food products. Investigations to determine the effectiveness and sustainability of alternative methods of energy conversion of waste sunflower peelings by direct combustion, pyrolysis, gasification and anaerobic biodegradation. The findings suggest that the benefits of direct combustion and anaerobic biochemical process of energy conversion sunflower peelings.
Authors: Bykova Svetlana Fyodorovna, Doctor of Technical Science, Professor
North-Caucasian branch of "All-Russian Research Institute of Fats",
17, Filatova St., Krasnodar, 350038
Bobrovnik Anna Anatolyevna, Graduate Student
Kuban State Technological University,
2, Moskovskaya St., Krasnodar, 350072, This email address is being protected from spambots. You need JavaScript enabled to view it.



CHRONICLE AND INFORMATION

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