An analysis of the sugar industry development showed that increasing the efficiency of enterprises is possible either with development and improvement of the technology. Even when the enterprise achieves the highest possible efficiency and apply advanced technological schemes processes always require optimization. Therefore scientific support is an inseparable part of the industry that contributes to its development.
Optimization of sugar production can be considered in two main areas: improvement of the applied technological processes, which allows reducing sugar losses in the production and storage of sugar beets, and the introduction of new technologies and processes.
The article presents an analysis of production indicators for the industry, as well as the results of theoretical and practical research introduced into the production practice of sugar enterprises in the Republic of Belarus.
The analysis of the main features of the development of the global and domestic sugar markets in the context of the main producers and the current price environment is carried out. The development of sugar and sugar beet production in the Republic of Belarus in recent years and in Russia has been studied. A forecast is given for the quantitative assessment of sugar exports from Belarus to the Russian Federation in the coming years.
Global changes in the diet of the population and the rise in the number of people suffering from type 2 diabetes, obesity, cardiovascular diseases, and other metabolic disorders have led to a significant increase in interest in the development of food products with a low glycemic index (GI). This is due to the fact that such products provide a slower and more gradual increase in blood glucose levels, which is crucial for preventing sharp spikes in sugar and the related negative consequences.
This article examines the key aspects of the development and production of bakery products with a low glycemic index, from the selection of raw materials to the technological parameters of production. The research was conducted with financial support from the BRFFI as part of the research project No. B22KITG-013.
The expansion of the range of custard bread is associated with the improvement of its nutritional value and consumer properties due to the combination of traditional and non-traditional raw materials. The rheological properties of the dough, which are determined by the composition of the raw materials, are decisive in the production of the new range. It was found that in traditional and accelerated technologies of custard bread, sifted rye flour and fermented rye malt are used as the main raw materials. It was found that sifted rye flour is included in 73,1% of the recipes. First-grade wheat flour is used in 67,3% of the analyzed types of custard bread. It was found that an increase in the amount of rye flour and fermented rye malt mainly leads to an increase in water absorption capacity, a decrease in the duration of kneading the dough, but at the same time its stability and elasticity decreases. It has been established that for the production of custard bread with a rational degree of moistening and duration of formation of stable dough, its viscosity, low amylolytic activity and starch retrogradation, it is advisable to use sifted rye flour in an amount of 40,0% to 60,0% and fermented rye malt — from 3,0% to 6,0% of the flour weight according to a standardized recipe.
The results of biochemical studies in samples of meat of some living in the lower reaches of the river basin are given. Yenisei. Defined a wide range of biologically active substances, including fatty acids.
Fishes of the northern regions, in particular, living in the lower reaches of the basin of the r. Yenisei, has not been specifically studied for the content of polyunsaturated fatty acids that make up the Omega complex. Therefore, the aim of the work is determined: on the basis of physicochemical and biochemical parameters, to make a comparative analysis of the content of polyunsaturated fatty acids in the meat of northern fish.
The research methodology included sampling, sample preparation, determination of biochemical composition in accordance with the requirements of regulatory documents. Indicators of nutritional value are determined in accordance with its generally accepted components: energy value, biological value, biological efficiency, physiological value.
As a result of research, the spectrum of polyunsaturated fatty acids that make up the Omega complex has been determined. It was found that whitefish, muksun, peled and living whitefish form an adequate proportional fat content and the amount of fatty acids; in dace, pike, smelt, and chira, the proportion of fatty acids relative to fat is slightly lower. Regardless of the high fat content, a very low amount of fatty acids is observed in sturgeon, taimen, omul, white salmon and perch. Species such as slug and semi-bore form of whitefish have a very small set of fatty acids.
Practically in all studied samples, a high ratio of unsaturated fatty acids to saturated ones was observed, which indicates a high biological efficiency. The meat of tugun, living form of whitefish and burbot does not quite meet this criterion.
As a result of a comparative analysis of the available data, we can conclude that the polyunsaturated fatty acids that make up the Omega 3 and Omega 6 complexes are found in the meat of almost all fish species. But their quantitative value varies depending on the conditions of life.
The article presents the results of a study of seeds used as healthy food products. It was found that the protein content in quinoa, mustard, canihua and hemp seeds was 14,2 %, 16,3 %, 20,3 % and 30,7 %, respectively. Hemp seeds (32,5 %) and mustard (36,0 %) had a high fat content, while its amount in quinoa and canihua seeds was much lower, only 3,8 % and 7,4 %, respectively. The seeds can be a source of minerals: mustard — calcium, magnesium and phosphorus, manganese; hemp — magnesium, phosphorus, manganese and iron; quinoa — manganese; canihua — manganese and iron.
The article presents the results of a study of the chemical composition of quinoa. It has been established that it has a significant protein content and a low amount of fat, which allows it to be classified as a healthy food product. Quinoa protein is distinguished by a high content of amino acids, including essential ones, especially leucine and lysine. The results of the study confirm the high biological value of quinoa and the possibility of using it as a basis for creating functional products.
New scientific data are presented for the transportation of semi-finished products and products through closed pipelines when the mixture is saturated with bubbles of dissolved and undissolved air. It is proposed to use an additional coefficient of mixture heterogeneity when calculating losses along the length of the pipeline.
The given friction coefficients and the calculation and justification methods for the parameters can be used in design calculations of hydrotransport installations.
The article presents the results of studies of the dynamics of migration of mineral composition between salted lard and packaging materials. A change in the mineral composition of salted lard stored in various types of packaging, including biodegradable, as well as the mineral composition in packaging materials has been established. The dynamics of migration of the mineral composition between salted lard and packaging materials was determined. The data presented clearly show a change in the mineral composition of packaging materials, accompanied by an increase or decrease in the content of phosphorus, zinc, copper, iron, potassium, sodium, magnesium, calcium, manganese and chromium.
The article describes the results of studies of separation of various starch suspensions by changing the rheological properties of the dispersion phase by introducing hydrates, which allows reducing production losses of starch and improving its quality indicators. The necessary equipment was substantiated and recommendations were developed for the use of these results for starch and syrup production enterprises.
The study of the physico-chemical indicators of complex food additives used in the production of sausages is relevant. The scientific task — research on complex food additives (CFAs) to expand information about their properties, as well as to determine the possibility of adapting measurement methods for determining food phosphates in CFAs. Sixteen samples of CFAs in various commercial forms were studied using standardized and widely accepted research methods. Spectrophotometric studies conducted to determine the phosphate content in CFAs revealed that the used method could be applied to determine the mass fraction of total phosphorus in CFAs. Several samples showed that excessive phosphate content, which would result in increased total phosphorus content in the sausage products. When organizing incoming control at meat processing plants, it is advisable to monitor CFAs for the indicator of mass fraction of total phosphorus, as this indicator is regulated and affects the quality and safety of sausage products. Methods for controlling regulated quality and safety indicators in CFAs must be developed and implemented.
The article discusses the use of profile analysis elements for developing new legume-based products that can serve as a source of protein in creating healthy food products. Based on the conducted studies of the biotechnological potential of plant raw materials, compositions of plant products were prepared. Quality indicators were determined and a tasting assessment of the developed semi-finished products was carried out using profile analysis elements, which made it possible to identify products with the best consumer characteristics.
