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Документ Physico-chemical and rheological indicators of meat pates with corn starch suspensions prepared with electrochemically activated water(2023) Marynin, Andriy; Shpak, Vladyslav; Pasichnyi, Vladyslav; Sviatnenko, Roman; Shubina, YevgeniaThe aim of the study was to determine the influence of electrochemically activated water application on the rheological properties of corn starch suspensions and pates prepared with them. Corn starch suspensions were prepared on artesian water, which was activated by electrochemical treatment on a diaphragm electrolyzer. Physico-chemical characteristics of electrochemically activated water were determined using a Palintest 7500 photometer. Morphological studies of starch granules were carried out by scanning electron microscopy, and granulometric composition was determined by laser diffraction method. The rheological indicatorss of starch suspensions and pates were studied using a Kinexus Pro+ rheometer. The physico-chemical characteristics of electrochemically activated water except pH met the requirements of the European Parliament and Council Directive on the quality of water intended for human consumption. The water absorption capacity of starch when preparing its suspensions on a catholyte (obtained by passing a direct electric current through water in the cathode chamber of an electrolyzer) decreased by 26%, and when prepared on an anolyte (obtained in the process of water oxidation reactions on the anode) increased by 18%. The moisture holding capacity of hydrated starch decreased by 10% when using catholyte, and increased by 36% when using anolyte. Electrochemically activated water had a significant effect on the rheological characteristics of starch suspensions: with an increase in the percentage of complex shear strain, the shear stress increased proportionally for samples of suspensions made on electrochemically activated water. The viscoelastic properties of starch suspensions prepared using electrochemically activated water both at 25 ℃ and at 68 ℃ tended towards an ideally elastic gel, that is, they had more elastic structure than the control samples. Under the action of shear deformation, the elastic properties were lost, while the suspensions acquired viscosity (phase angle values increased). The maximum value of the moisture binding capacity of pates was observed when using a starch suspension prepared on anolyte. The best values of rheological characteristics of pates were obtained when using starch suspension with 2% starch prepared on anolyte. Electrochemically activated water had a significant effect on the physicochemical and rheological properties of semi-finished products, in particular corn starch suspensions, and pates prepared with them, and contributed to better structuring of the studied food systems.Документ Influence of plant-based structuring ingredients on physicochemical properties of whey ice creams(2024) Tomczynska-Mleko, Marta; Mykhalevych, Artur; Sapiga, Victoria; Polishchuk, Galyna; Terpiłowski, Konrad; Mleko, Stanislaw; Sołowiej, Bartosz; Pérez-Huertas, SalvadorThe dairy industry is actively seeking newapplications for various types ofwhey. One promising direction is the development of nutritious ice cream, using a blend of different whey proteins. However, the production of whey ice cream is hindered by the occurrence of quality issues, primarily stemming froma low content of solids, particularly fat and protein. The development of natural components with distinctive technological attributes, such as the ability to bind excessmoisture, enhance foaming properties, and replicate the taste of milk fat, is of significant relevance in food science. In this work, we investigated the influence of plant-based structuring ingredients on the viscoelastic characteristics of whey-based ice creams. Notably,mixes such as 0.4% Vianoks C45 + 0.75% oat β-glucan, 0.4% Vianoks C45 + 0.5% yeast β-glucan, and 0.4% Vianoks C45 + 3% whey protein complex + 10% vegetable purée from table beet have been proven to be effective stabilizing compositions. However, attempts to combine the whey protein complexwith other types of vegetable purées like zucchini and broccoli did not yield satisfactory results. It has also been found that β-glucan from the yeast Saccharomyces cerevisiae and κ-carrageenan, a component of the Vianoks C45 stabilization system, forms a robust gel within the system. Analysis of the aqueous phase in whey-based ice creams revealed a consistent correlation between water activity, surface tension, and rheological behavior. Finally, the ice creams that exhibited the best viscoelastic characteristics also had the best sensory attributes.Документ Зміна реологічних властивостей суспензії лікарських і косметичних засобів під час подрібнення в бісерних млинах(2023) Грінінг, Катерина Робертівна; Губеня, Олексій ОлександровичРеологічні властивості суспензій рицинової олії та суспензії для косметичних засобів на її основі під час подрібнення в бісерному млині у межах дослідженого діапазону залежно від тривалості вимірювань не змінюються. Залежність вʼязкості від швидкості зсуву під час подрібнення суспензії має степеневий характер і підтверджує неньютонівський характер. В’язкість змінюється логарифмічно для всіх значень температури і становить 1,011 Па‧с для рицинової олії та 2,127 Па‧с для суспензії на її основі. Суспензія має у 2,1 раза більшу в’язкість порівняно з рициновою олією, що пояснюється високим вмістом сухих речовин (40%) та збільшенням новоутвореної площі під час надтонкого подрібнення. Evaluation of rheological characteristics is an integral and important part of research on the creation of soft dosage forms, which affect such technological parameters of the systemas emuls ification, transportation, and also ensure proper consumer properties (spreadability, uniformdistribution and fixation on the surface. The rheological properties of drug and cosmetic s uspensions during grinding in a bead mill were studied. The suspension was prepared according to the recipe: pigment iron oxide red 120 — 40% and castor oil — 60%. The duration of grinding is 45 minutes (2700 s). During grinding, the bead mill chamber was sampled every 5 minutes (300 s) and the shear stress at different values of the shear rate was measured. Rheological characteristics – viscosity and shear stress were studied on a rotary viscometer. The flow curves of castor oil and suspension were constructed and it was established that, based on it, within the studied range, the nature of the flow does not change depending on the duration of the measurements. The analysis of the suspension curve during grin - ding revealed features that explain the formation and the structure formation. The dependence of effective viscosity on the shear rate when grinding the suspension has a power-law character and con - firms the non-Newtonian nature and is defined as a linear plastic body. The temperature dependence of the effective viscosity of castor oil and suspension was compared. The viscosity of both tested substances varies logarithmically for all investigated temperature values and is equal to 1,011 Pa‧s for castor oil, which corresponds to the value in the manufacturerʼs specification, and 2,127 Pa‧s for the suspension based on castor oil. The suspension under study has 2,1 times higher viscosity compared to castor oil, according to the high content of solids (40%) and the increase in the newly formed area during the ultrafine grinding process. The obtained results of research on the rheological properties of the suspension allow us to monitor and adjust the parameters of ultrafine grinding process for achieving the required product quality.Документ Rheological studies of berry sauces with iodine-containing additives(2020) Lystopad, Tamara; Deinychenko, Grygorii; Pasichnyi, Vasyl; Shevchenko, Anastasiia; Zhukov, YevheniiThe influence of the addition of seaweed raw materials and the absence of struc-ture-forming agent on the rheological parameters of berry sauces were established. The research of rheological properties was carried out using rotational viscometer. Sensory research of sauces was performed by a five point scale based on the weighting factor.Документ Дослідження реологічних характеристик сироватко-вершкових сирів(2020) Овсієнко, Кіра Володимирівна; Грек, Олена ВікторівнаДосліджено ефективність використання клітковини з насіння кунжуту в сумішах сироватко-вершкових сирів для підвищення в'язкісних характеристик. Технологічний вплив харчових волокон на молочну суміш пов'язаний із вологозв'язуючими властивостями клітковини з насіння кунжуту та здатністю до включення у казеїнові каркаси.The efficiency of using sesame seed fiber in whey-cream cheese mixtures to increase viscosity characteristics has been studied. The technological effect of dietary fiber on the milk mixture is associated with the moisture-binding properties of sesame seed fiber and the ability to be included in casein frames.