Search

The study aims to analyse the qualitative characteristics of safflower oil, including its fatty acid profile, and determine the acid and peroxide numbers. The study also investigated the levels of heavy metals in the oil and assessed its potential as an inhibitor of α-amylase and α-glucosidase enzymatic activity. In this study, standardised methods were used to analyse the fatty acid composition of safflower oil using a standard mixture of 37 fatty acid methyl esters (Supelco™ 37 Component FAME Mix), which ensured high accuracy in determining the fatty acid composition. The physical properties of safflower oil, such as density (0.94) and specific gravity (0.917), depend on the fatty acid composition and temperature. The refractive index, determined at 1.469, was used to estimate changes in the oil’s unsaturation and viscosity (45.6 cP). Colour parameters (lightness 45.24, red-green scale -2.87, yellowblue scale 21.04) confirm the authenticity of the oil. The results of gas chromatographic analysis confirmed that the composition of the samples did not meet the requirements of the standard. The study also included the evaluation of the inhibitory activity of safflower oil against the enzymes α-amylase and α-glucosidase, where one of the samples showed significant inhibition of α-amylase activity and the other α-glucosidase activity, indicating their potential use as natural inhibitors. The safety control of heavy metal content showed that the levels of lead, cadmium and other toxic elements in the oil are well below the permissible limits, confirming its safety for consumption. These data indicate that, although some safflower oil samples do not meet the standards for fatty acid composition, its potential as a natural enzyme inhibitor and safety in terms of heavy metal content opens up prospects for further research and possible optimisation of production processes

Control of the quality of lubricants both in product batches and in the process of operation is an important stage in the maintenance of aviation equipment since the assessment of the physicochemical composition of lubricants and their tribotechnical parameters allows for determining the correct oil and lubricant replacement interval. An analysis of the influence of the intensity of oxidation of aviation oil for axial hinges of helicopter propeller bushings on oil's anti-wear characteristics was made. An increase in temperature to 120 ºC leads to the intensification of oxidation processes. The consequences of oxidation are the increased viscosity of oils due to the polymerization of molecules of the oxidized base of lubricants, the formation of organic acids, lacquer and deposits, as well as the exhaustion of most oil additives. An increase in the kinematic viscosity of aviation oils with a duration of oxidation of 96 hours by 0.7...2.12 mm2/s was established, depending on the package of multifunctional additives to the basic base. The assessment of the increase in the acid number of aviation oils and the formation of resins during the determination of stability against oxidation was made - with a duration of oxidation of 96 hours, the rate of formation of oxidation products depends on the package of multifunctional additives. The change in the micro hardness of the metal surface layers at the increase in the oil acid number was analysed and the weakening mechanisms were determined. The growth of steel wear due to the weakening of the metal surface layers due to the plasticizing effect of oxidation products that are formed during thermomechanical activation in the friction process has been established. During friction, the activated surface of the metal acts as an oxidation catalyst. It is justified to reduce the periodicity of lubricant material quality control during operation, which will ensure increased wear resistance of elements of triboconjugation. [ABSTRACT FROM AUTHOR]

The article discusses the issue of improving the quality and storage period of feed by replacing the combination of vegetable and animal fats with full-fat soybeans by processing it by the extrusion method. Processing by this method allows achieving the destruction of enzymes that cause the oxidation of fats and at the same time to suppress the development of harmful microflora in the extrudate, which ultimately affects the storage period of the feed. On the basis of the analysis of existing research materials, two methods of increasing the efficiency of the extrusion method of processing due to the rational use of heat, which is released with the extrudate particles at the exit from the extruder, are proposed. In the first method - for mixing and disinfection of other liquid components when obtaining multi-component paste-like mixtures, in the second - for spraying powder components on extrudate particles, which acquire adhesive properties due to the destruction of cells and the release of fats when obtaining multi-component granular mixtures. The research was carried out on the created experimental stand with the appropriate mixing units mounted at the exit from the extruder, and trial batches of mixtures were developed. At the first stage of the study, the effectiveness of extrusion and selected modes for processing full-fat soybeans by assessing the level of urease inactivation was experimentally confirmed, at the second stage, the effectiveness of the proposed methods of heat use was experimentally evaluated by determining the quality of fats and microbiological parameters of mixtures. In particular, the results showed a moderate increase in the acid and peroxide number and a slight increase in microbiological indicators during 3 months, as well as the absence of enteropathogenic strains of E. coli, toxin-producing anaerobes and salmonella in all studied samples. On the basis of the obtained results, the possibility of using the proposed methods in feed production technologies is substantiated. [ABSTRACT FROM AUTHOR]

The rate of oilseeds spoilage depends on the storage conditions and the characteristics of the species, including the chemical composition of the seeds. Of the oil crops, sunflower seeds are the most unstable during storage. The quality of the seeds mainly depends on the initial state of the seeds and the method of their storage. Therefore, the purpose of the study was to determine the dynamics humidity changes, the temperature distribution along the height of the sunflower seed mass, the temperature and humidity of the air in the room, and the general susceptibility of sunflower seeds to fungal infections. Temperature and humidity were determined using temperature sensors DS18B20 and humidity HIH-4000-003, which are mounted in the probes. The data were stored on a personal computer. Seed quality indicators were determined according to standard methods. According to research on the process of storing sunflower seeds of the Kulundynets variety in mounds with a height of 4.5±0.3 m in closed buildings (13.01.2018-02.07.2018) it was established that in the presence of initial damage by a fungal infection of 38±0.3%, its growth was observed up to 41±0.3%. The acid value of the sunflower seed mixture practically did not change and was 0.5-0.6 mgKOH/g. Humidity during storage decreased from 9.1% to 7.4%, which is associated with an increase in the temperature of the environment and a decrease in its humidity. In addition to the above, germination energy during storage decreased from 89.0±0.5% to 85.9±0.5%, and germination decreased from 90.5±0.5% to 85.0±0.5%. It has been established that the traditional system of storing sunflower seeds in bulk in banks or in bulk in closed buildings has low costs. However, without periodically carrying out appropriate measures to control the quality of seeds, the condition of the premises and taking into account the loss of mass of the seed mixture, the specified system can lead to large irreparable losses. [ABSTRACT FROM AUTHOR]

Soybean protein products are the ideal source of amino acids important for the body, supplementing the proteins of cereals and are able to completely replace animal products. Soya -a natural source of plant phytoestrogens. One type of soy processing is drying. During the energy crises caused by energy-consuming technologies and equipment, there is a need for research and further development of energy-efficient drying regimes. In this article, there is a description of the recommended steps of the preliminary hygrothermal preparation of raw materials for drying, which allows inactivating the anti-food components in soy beans. As a result of the previous hygrothermal treatment almost complete inactivation of the trypsin inhibitor occurs, after the hydro-thermal treatment it remains only 4%. The expediency of creating a soybean -spinach mixture was substantiated and the energy -efficient drying of phytoestrogenic mixture was proposed. Experimental studies on drying of a soy-spinach composition at temperatures of the coolant-temperature of 60˚C and a step-by-step change in the temperature of the coolant 100 / 60˚C (at a temperature of 60 °C in the middle layer of the material, the temperature of the coolant was reduced from 100 °C to 60 °C) showed that the drying time of the material in the mode of the coolant-temperature 100 / 60˚С decreases by 25% compared with the duration of the process at 60˚С. The results of studies on the effect of heat carrier temperature on the change in the acid number of soybean -spinach mixture show that, when combined with carotene -containing raw materials, spinach, the nature of the change in the acid number is similar to the nature of whole soybeans. Studies were conducted of restore the resulting soy -spinach powder. It has been established that soy -spinach powder is recovered more than 2 times the standard (dry milk protein). As a result of the research, it was found that the creation of phytoestrogenic mixture of soya and spinach allowed to reduce energy consumption by 20-25% for the preparation of raw materials for drying. On the basis of the conducted research the heat-technology for drying phytoestrogenic plant material was proposed. [ABSTRACT FROM AUTHOR]