Kemerovo Institute of Food Science and Technology

Kemerovo, Russia

Kemerovo Institute of Food Science and Technology

Kemerovo, Russia

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Milentyeva I.S.,Kemerovo Institute of Food Science and Technology
Foods and Raw Materials | Year: 2014

Results of biotechnological research on controlled hydrolysis of casein and production of peptide complexes are summarized in the present article. Selection of processing parameters and optimization of the conditions of enzymatic hydrolysis of milk proteins allowed for the development of a resource-efficient technology for the production of peptide complexes. Enzymatic hydrolysis of peptide bonds R1-CONH-R2 + H2O → R1COOH + NH2R2 was considered using the example of casein and a range of proteolytic enzymes (trypsin and chymotrypsin) belonging to the hydrolase class. Enzyme solution (0.1% m/v) was added to each protein solution so that the final enzymesubstrate ratio was 1:25, 1:50, or 1:100. The enzyme-substrate ratio of 1:50 was shown to be optimal, and the recommended temperature and pH values were 50±1°C and 7.50±0.01, respectively. The degree of hydrolysis is one of the parameters characterizing the overall changes in the amino acid composition of proteins. Therefore, a time period of 12.00±0.05 h was chosen as the optimal duration of the hydrolysis process. Further research was focused on the analysis of peptide profiles using MALDI-TOF MS based on identification of peptide sequences. The studies have shown that casein hydrolysates are rich in biologically active peptide complexes. The detection of such complexes in hydrolysates of casein was the main result of the study. For example, the peptide β-casokinin (amino acid sequence Ala-Val-Pro-Tyr-Pro-Gln-Arg) is an inhibitor of angiotensin-converting enzyme.


Sukhikh S.A.,Kemerovo Institute of Food Science and Technology
Foods and Raw Materials | Year: 2014

The present article considers the increasing popularity of beverages containing ethyl alcohol and fermentation products with the population of Russia. Statistical data show that alcoholic beverages with ethanol concentration exceeding 40 vol. % account for the largest share of the market. The development of a procedure for the production of alcohol oxidase from the yeast Candida boidinii is reported; the enzyme is intended for use in the manufacturing of functional foods for withdrawal syndrome alleviation. A procedure for the disruption of cell walls of the yeast Candida boidinii in a planetary ball mill PM 400 and methods for the removal of ballast substances reducing the catalytic efficiency and the specific activity of the enzyme preparation are presented.


Osintsev A.M.,Kemerovo Institute of Food Science and Technology
Foods and Raw Materials | Year: 2014

The precise and objective estimation of the beginning of gelation in milk is topical for both laboratory studies and industrial dairy production. In this work, the principles of the thermographic method of monitoring milk coagulation are formulated. This method has evolved from the well-known hot-wire method; it is based on the measurement of the temperature difference between two thermometers, one of which is heated. Unlike the hot-wire method, the thermographic method can even be used in processes that require significant changes in milk temperature, for example, during heat-acid milk coagulation. Two basic designs of thermographic systems, using as thermometers either differentially connected thermocouple junctions or two identical thermistors connected as two legs of a bridge circuit, are described. In both cases, the temperature difference between the heated and unheated thermometers at about 0.5 W of thermal power supply is about 3°C for incoagulated milk and 8-10°C after clot formation. The qualitative agreement of the results of rheological and thermographic methods has been demonstrated. A thermographic research technique for heat-acid or heat-calcium milk coagulations has been developed. Within the effective viscosity model, the numeric solution of the problem of temperature field simulation in the vicinity of the heated thermometer has been obtained. On the basis of the simulation results, the possibility of studying structure formation in milk during its coagulation has been analyzed using the thermographic data. Experimental results obtained during thermographic research of milk coagulation are presented.


Korotkiy I.A.,Kemerovo Institute of Food Science and Technology
Foods and Raw Materials | Year: 2014

In this paper, some results of studying the energy efficiency of the fast freezing of different varieties of blackcurrant berries in a fluidized-bed fast freezer were reported. A method of calculating the energy expenditures on the fast freezing of different varieties of blackcurrant berries in an air fast freezer was proposed. The energy expenditures on the circulation of air at a rate required to create fluidization were determined depending on the air temperature. The energy consumption in the production of artificial cold for the provision of required heat-withdrawing air medium temperatures was calculated. The performed studies were used as a basis to determine the energy-efficient regimes of the low-temperature treatment of blackcurrant berries in an air fast freezer and also the types of a refrigerating machine and a refrigerant, which provided the least energy-consuming fast freezing of blackcurrant berries.


Buaynova I.V.,Kemerovo Institute of Food Science and Technology
Foods and Raw Materials | Year: 2014

Methods that simulate the fast refrigeration of foods on the basis of a model of adjustable heat sink according to the principle of programmed freezing are considered. In this case, a fast freezer is seen as a system of modules, each of which can independently ensure the necessary heat-sink conditions for the fast refrigeration process. The focus is made on the analysis of physicochemical processes that form the water crystallization front at the first freezing stage, taking into account the thermophysical specifics of organizing a multizone combined system of refrigeration supply. Test-bench studies were conducted to obtain the main regularities of fast freezing of singlepiece packaged dairy products by the nitrogen + air combined method in a wide range of heat-exchange conditions. The fast freezer has two freezing zones with various temperatures, allowing an efficient distribution of energy costs and creating the optimal conditions for freezing and for the continuity of the technological cycle. A mathematical model has been developed on the basis of experimental data analysis to determine the main technological parameter, the duration of food refrigeration in a nitrogen + air combined two-zone fast freezer with adjustable heat sink. The integral characteristics of the mathematical model have been determined. The model's adequacy to the real freezing process has been proved.


Popov A.M.,Kemerovo Institute of Food Science and Technology
Foods and Raw Materials | Year: 2014

This article is devoted to the state-of-the-art systemic approach to the analysis and synthesis of process flows for the production of instant polydisperse granular functional beverages. The distinctive feature of these studies is the methodological approach developed by Academician V.A. Panfilov, representing a quantitative description of the integrity level of a large production process in a technological complex, based on the results of its diagnostics and comprising sequential transition in studies from a system of technologies to a system of processes and form a system of processes to a system of apparatuses and machines. The definition of a technological system as an interrelated whole creates a certain logic and methodology of its qualitative and quantitative study and develops a systemcentered opinion on production.


Zakharova L.M.,Kemerovo Institute of Food Science and Technology
Foods and Raw Materials | Year: 2014

Recently the Russian dairy industry has undergone large changes, predetermined by the increasing use of nondairy raw materials (vegetable fats and proteins, natural fruit and vegetable fillers, etc.). This is associated with the increased demand for new products that not only have traditional nutritive properties but also make up for the deficit of certain nutrients in the ration. Practically all types of dairy products can be combined with various vegetable components. This article attempts to solve the problem of creating healthy foods by considering natural ingredients and technological specifics of functional food production.


Ermolaev V.A.,Kemerovo Institute of Food Science and Technology
Foods and Raw Materials | Year: 2014

Cheeses are analyzed as vacuum drying objects. An experimental vacuum drier and its elements are schematized. The operating principle of the experimental setup is described. Moisture is demonstrated to be among the most important components of cheese. The physicochemical composition of cheeses is considered. The forms and energy of moisture binding in cheese are discussed. The hygroscopic and thermophysical properties of cheeses are reported. The kinetics of the vacuum drying of cheeses has been investigated. The vacuum drying of cheeses includes two stages: the drying rate is constant at the first stage and decreases at the second stage. The temperature curves of cheeses have been plotted in the temperature-moisture weight fraction coordinates. Drying curves in the heat load- time, temperature-time, and moisture weight fraction-time coordinates have been obtained and analyzed for various cheeses. Cheese drying rate curves have been constructed by graphical differentiation. The maximum cheese drying rates have been determined. Equilibrium moisture content values for cheese drying have been found. The cheese shrinkage ratio has been correlated with the thickness of the cheese bed being dried and with the shape and size of cheese pieces. Cheese shrinkage at both stages of vacuum drying proceeds uniformly. Raising the drying temperature above the prescribed temperature reduces the shrinkage ratio.


Ivanova S.A.,Kemerovo Institute of Food Science and Technology
Foods and Raw Materials | Year: 2014

A stochastic model studying the formation and destruction of a dispersed protein gas-liquid system (foam) is proposed. The regularities governing the formation of dispersed systems strongly depend on the conditions of a chemical engineering or engineering process, and both the formation of a foam and the destruction of the obtained foam layer occur simultaneously in the process of foam generation. Since a necessary condition for the construction of a stochastic model is the availability of statistical data, which provide the estimation of the number of both forming and bursting bubbles, the method of such a calculation is of topical interest. The model enables the description of the process state at every time moment of the first cycle. One of the characteristics of a foam is its dispersion, so the random variable characterizing the number of bubble per unit volume is introduced to study the processes of foam formation. The mathematical expectation, dispersion, and also the foam destruction rate function are proposed as a basis for the calculation of foaming efficiency characteristics. Since the model is formalized by a set of differential equations, it can also be used in the simulation modeling of the foaming process. The first cycle of the formation and destruction of a protein foam has systematically been studied. The constructed stochastic model has allowed the mathematical expectation and dispersion of the number of protein foam bubbles per unit volume to be calculated at any time moment of gas saturation within the first cycle. It has been shown that the applied numerical solutions of the differential equations are in good agreement with the analytical solutions given by simple formulas convenient for engineering calculations. A method of estimating the model parameters has been developed. The proposed model has allowed the quantitative description of the foaming process both on average and by states. It has been established that the time of the formation of a protein foam in a rotor-stator device at specified process parameters is advisable to be limited by the moment, at which the highest foam destruction rate is attained.


Kriger O.V.,Kemerovo Institute of Food Science and Technology
Foods and Raw Materials | Year: 2014

The composition and properties of blood plasma obtained from slaughtered farm animals and intended for use in the manufacturing of foods for the prevention of oxygen deficiency (hypoxia) are analyzed in the present paper. The use of aerated functional products (oxygen cocktails) is an efficient approach to hypoxia prevention. Protein-based foaming agents are known to form the most stable foams. Porcine blood plasma is a rich source of high molecular weight proteins. A method of processing of the blood of farm animals using a centrifuge with the separation factor (Fr) of 2000 or lower is described in the present article. Fractional composition of blood proteins from farm animals is reported, the choice of porcine blood plasma as a foaming agent is justified, and data on the content and amino acid compositionof high molecular weight proteins from porcine blood plasma is presented.

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