Technology and Equipment of Food Production
Journal EEJET
All articles in open access journal which are indexed by Scopus (H-INDEX 36, SJR 0.288, SNIP 0.573)
In this issue:
Structural improvement of a mobile device for pre-heated treatment of vegetable raw materials
The object of this study is the heat treatment of multicomponent masses, for example, Jerusalem artichoke, pumpkin, and black chokeberry, during thickening and drying in an improved mobile functional apparatus for preliminary heat operations. The engineering solution is aimed at the implementation of resource-saving preliminary thermal operations of plant raw materials on mobile functional equipment. READ MORE
Development of an extruded system with enhanced content of alpha-linolenic polyunsaturated fatty acid
The object of the study is the dependence of the technological indicators of the extruded system with an increased ALA content on the composition of the raw materials. The problem of the study is the need to increase the oxidative stability of the lipid component of extrudates, preserve their nutritional value and improve technological characteristics (in particular, porosity). READ MORE
Determining patterns of lactose hydrolysis in liquid concentrates of demineralized whey
The object of this study was the process of milk sugar hydrolysis in liquid whey concentrates. The problem solved was the intensification of the lactose hydrolysis reaction in liquid whey concentrates through the use of a combination of leavening and enzyme preparations. Patterns in the lactose hydrolysis process in liquid concentrates of demineralized whey were studied. READ MORE
Substantiating technological factors for preparing fermented milk-containing products with a combined composition of raw materials with a long storage period
This paper substantiates and defines the technological parameters for obtaining stable emulsions when making fermented milk-containing products. The object of research was the modes of mechanical and heat treatment of mixtures with a combined composition of raw materials based on dairy and vegetable fats. The task to be solved was to obtain stable emulsions by two-stage homogenization of the cream-vegetable mixture and the heat treatment temperature of the fermented cream-vegetable mixture with a combined composition of raw materials with a fat content of 10?% and 15?%. READ MORE
Implementation of biological active compound BIO-AP-IRGA: chemical features of enriched yogurt and cottage cheese
The imbalance of micro- and macronutrients is a significant health issue, often due to poor nutrition, vitamin deficiencies, and disruptions in mineral metabolism. To address these challenges, biologically active supplements (BASs) are gaining popularity. In Kazakhstan, the BIO-AP-IRGA dietary supplement, derived from dried saskatoon berry, chokeberry, and whey, was developed to improve local food products. READ MORE
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Identifying the influence of various technological techniques on the indicators of the composition of bunches and wine samples of the madras grape variety
The object of research is wine samples obtained by maceration of seeded and seedless skins from the autochthonous Madrasa grape variety. The studies were conducted on the autochthonous Madrasa grape variety the influence of the mechanical composition of the bunch and the applied technological methods on the wine composition and quality indicators of wine was not been studied. READ MORE
Determination of the features of the use of three-component vegetable and fruit paste in marmalade technology
The object of the study is the technology of marmalade based on pumpkin, apple and dogwood paste. The development of a vegetable and fruit paste allows to solve the issue of marmalade structure formation, provide high organoleptic quality indicators, without the use of dyes and essences, enrich the chemical composition of products and give functional properties. READ MORE
Applying chia seeds to improve the structural characteristics and nutrient composition of whipped candies
The object of this study is the technology of whipped candies with the introduction of whole and crushed chia seeds. Whole seeds were added at the stage of whipping the protein (% of the mass of dry egg albumin), and crushed seeds were added during the preparation of the milk-fat mixture (% of the mass of fat). The introduction of the additive solves the task of improving the structural characteristics of whipped candy masses and candies made on their basis. The issue of improving the nutritional composition of products has also been resolved. READ MORE
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