Affiliation
a Kemerovo Institute of Food Science and Technology (University)
b Research Institute of Baking Industry
Copyright ©Borodulin et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
Currently, many regions of the Russian Federation including the Kemerovo region face serious problems with food products quality. Foods having a low content of essential macro- and micronutrients fill the grocery market. Therefore, enrichment of foods with amino acids, omega-3 and omega-6 polyunsaturated fatty acids, vitamins, minerals, etc. is an urgent task. A centrifugal screw mixer for bulk materials with selected rational operation parameters used for the enrichment of flour mix with vitamins and other beneficial substances was developed in the laboratory of the department “Technological design of food production” at Kemerovo Technological Institute of Food Industry (University). Analyzing the mixing process applying a multiple regression method, we have found that “Regression response surface” most accurately describes the process and that the number of screw flights and the frequency of the operation element rotation influence the quality of mixing significantly. Investigations on the optimization of the qualitative and quantitative ingredient composition of baker’s flour mix have been done at Research Institute of Baking Industry. Biological value of bread baked from the developed flour mix was analyzed, and it was found that its amino acid score had increased from 9 to 43% compared to the control additive-free sample. The shelf life for baker’s flour mix has been established.
Keywords
Centrifugal screw mixer,
regression analysis,
quality of mixing,
heterogeneity of the mix,
multiple regression,
rational parameters,
biological value,
baker’s flour mix
REFERENCES
- Borisova, O.O. Pitanie sportsmenov: zarubezhnyy opyt i prakticheskie rekomendacii. - M., 2007. - 132 s.
- Borodulin, D.M. Razvitie smesitel'nogo oborudovaniya centrobezhnogo tipa dlya polucheniya suhih i uvlazhnennyh kombinirovannyh produktov: monografiya / D.M. Borodulin, V.N. Ivanec; Kemerovskiy tehnologicheskiy in-t pischevoy prom-sti. - Kemerovo, 2012.
- Borodulin, D.M. Primenenie smesitelya nepreryvnogo deystviya dlya vitaminizacii muki / D.M. Borodulin, O.V. Salischeva, A.A. Andryushkov // Hranenie i pererabotka sel'hozsyr'ya. - 2012. - № 9. - S. 58-61.
- Borodulin, D.M. Issledovanie funkcionirovaniya centrobezhnogo smesitelya dlya nepreryvnogo deystviya metodom mnozhestvennogo regressionnogo analiza / D.M. Borodulin, A.B. Shushpannikov, L.A. Voytikova // Tehnika i tehnologiya pischevyh proizvodstv. - 2012. - № 1. - S. 48-54.
- Grachev, Yu.P. Matematicheskie metody planirovaniya eksperimentov / Yu.P. Grachev. - M.: Pischevaya promyshlennost', 1969. - 315 s.
- Razrabotka i issledovanie centrobezhnogo smesitelya nepreryvnogo deystviya dlya polucheniya smesey sportivnogo pitaniya / V.N. Ivanec [i dr.] // Nauchnyy zhurnal NIU ITMO. Seriya: Processy i apparaty pischevyh proizvodstv. - 2015. - № 1. - S. 48-55.
- Kazanceva, I.L. Nutovaya muka - perspektivnyy i bezopasnyy ingredient pischevyh sistem // Izvestiya vysshih uchebnyh zavedeniy. Pischevaya tehnologiya. - 2014. - № 5-6. - S. 13-16.
- Kacerikova, N.V. Kunzhut kak istochnik kal'ciya v racione lic pozhilogo vozrasta / N.V. Kacerikova, Yu.S. Lipatova // Pischevaya promyshlennost'. - 2009. - № 2. - S. 48-49.
- Klimova, E.V. Harakteristika produktov pererabotki ovsa kak neobhodimyh komponentov racional'nogo pitaniya cheloveka // Pischevaya i pererabatyvayuschaya promyshlennost'. Referativnyy zhurnal. - 2007. - № 1. - S. 38.
- Nevskaya, E.V. Optimizaciya recepturnogo sostava hlebobulochnyh izdeliy dlya sportivnogo pitaniya / E.V. Nevskaya, L.A. Shlelenko, D.M. Borodulin // Tehnika i tehnologiya pischevyh proizvodstv. - 2015. - № 1 (36). - S. 60-64.
- Pat. 148608 RF, MPK V01F 7/00. Centrobezhno-shnekovyy smesitel' / Borodulin D.M., Ratnikov S.A., Kiselev D.I., Suhorukov D.V., Zhelezovskiy A.E.; zayavitel' i patentoobladatel' FGBOU VPO «Kemerovskiy tehnologicheskiy institut pischevoy promyshlennosti» (Ru). - № 2013137989/05; zayavl. 13.08.13; opubl. 10.12.2014, Byul. № 34.
- Polievskiy, S.A. Osnovy individual'nogo i kollektivnogo pitaniya sportsmenov. - M.: Fizkul'tura i sport, 2005. - S. 384.
- Ivanets, V.N., Borodulin D.M., Shushpannikov D.V. Intensification of bulk material mixing in new designs of drum, vibratory and centrifugal mixers. // Foods and Raw Materials. 2015. № 3 (1). C. 62-69.
