Search

The use of modern science-intensive innovative energy-saving technologies and equipment is a necessary condition for the successful existence of industrial enterprises. The relevance of the use of cavitation technologies is determined by the effective use of energy in processes related to the processing of liquid heterogeneous dispersed systems for the intensification of mechanical and physico-chemical effects at the stages of dissolution, mixing, dispersion, homogenization, extraction, emulsification, sterilization, and others. The development and application of cavitation technologies and designs of hydrodynamic cavitation devices is possible in various industries. The purpose of the article was to analyze and generalize the existing experience of using cavitation technologies and equipment in the food industry. It has been proven that devices using the phenomenon of hydrodynamic cavitation are characterized by significant prospects. Their use makes it possible to increase the intensity of influence during the processing of complex dispersed systems and improve the physical, chemical and biological characteristics of food products, such as: increasing the total amount of soluble solids, the stability of suspensions and emulsions; preservation of a significant amount of biologically active substances and vitamins; increasing antioxidant activity, increasing the degree of protein hydrolysis, inactivation of unwanted microorganisms and enzymes, etc. Cavitation technologies and equipment are successfully used for the production of milk, yogurt, fruit and vegetable juices, pectin, carotene, and tannin. A very promising direction is the use of hydrodynamic cavitation in technologies for the valorization of lignocellulosic biomass. Cavitation effects allow conducting high-quality disinfection of natural and wastewater without chemical reagents therefore, they are widely used in the food industry for disinfection, sterilization and aeration. [ABSTRACT FROM AUTHOR]

Modern technologies, especially drying processes, are energy consuming. Also, the main tasks in the development of heat technology in the food industry is to reduce energy costs for the dehydration process. Such scientific developments will make it possible to increase the level of energy security of the state and the competitiveness of the national economy, to reduce Ukraine's dependence on imported energy in general. Due to the spread of diseases such as cardiovascular disease, cancer, changes in heart muscle, poor digestion, impaired reproductive function, the main task of food industry workers is to replace as much as possible in the finished food synthetic flavors, dyes for natural. Today in Ukraine there is not enough production of vegetable raw materials in powders that allow to preserve the quality of raw materials. Modern methods of obtaining red beetroot powder make it possible to keep betanine at the level of 50-70% in the final product. Therefore, the development of new methods and improvement of existing technologies for drying red beetroot in order to obtain a natural dye is important and significant. The main raw material, that has a high content of betanine with antioxidant properties is red beetroot. This culture is traditional in the diet of the population of Ukraine. An important emphasis in the processing method of drying antioxidant raw materials is to reduce energy consumption for the dehydration process, the maximum preservation of biologically active substances and reduce the cost of the final product. The benefit of natural antioxidants is that they are able to react with free radicals, neutralizing their harmful effects on the human body. Red beetroot is one of the few crops that contains betanine - a product of enzymatic decomposition of choline, which plays an important role in metabolism in the human body. This article presents waste-free energy-efficient heat technology for antioxidant red beetroot-tomato dye and tomato seeds. Thanks to the use of tomato pulp and peel as a natural stabilizer of betanine and two-stage convective drying, we obtain high-quality seed material and powdered natural product, which due to the high content of carotenoids, pectins, fiber, betanine, micro- and microelements can be used in therapeutic and prophylactic balanced diet. Red beet-tomato antioxidant dye improves the structure and consistency of products, gives color to products, increases their biological and nutritional value and can be widely used in the production of therapeutic and prophylactic purposes. [ABSTRACT FROM AUTHOR]

Modern technologies of production of oilseed fat products involve filtration using viable clays. Depending on the technology, 12-15 kg of bleaching clay are used per 1 ton of vegetable oil. Every year, about 80 tons of waste clay accumulates at the oil refinery with a capacity of 100 tons / day of oil. Depending on the technological process, the oil content in the bleaching clays after their mining can reach 65%. This sorbent is used once, so it is accumulated in large quantities at combines as a by-product. This material is classified as hazard class IV for its self-ignition ability. Therefore, the issue of solving the problem of its utilization is relevant. And biotechnological processing of these wastes into useful products is the most expedient and effective in terms of energy-efficient, ecological and economic requirements. The article deals with the state of the Ukrainian market, the classification of waste of the oil and fat industry, the directions of low-waste and non-waste technologies. The biotechnological potential of microbial lipases is shown, perspective and expediency of application of biotechnological method of utilization of fat fraction of waste using enzyme preparations. The conditions of fermentolysis of the waste of hydrogenated fat and margarine production of Rhizopus japonicus lipase, in particular its thermal stability, are considered. The obtained results of the study indicate the prospect of hydrolysis with Rhizopus lipase. It has been established that the content of free fatty acids in the hydrolyzate reaches the level of saturation after 72 hours of enzymatic hydrolysis, and the concentration of triglycerides is reduced to a minimum value. The thermal stability of lipase Rhizopus japonicus reaches a maximum at 40 ° C. The results of research should be used to improve the technology of processing waste oil and fat industry food and processing industries. [ABSTRACT FROM AUTHOR]