Изучение технологической адекватности сырьевых компонентов, используемых в производстве шоколадного полуфабриката

A lot of times it seems to be forgotten that sustainability does not only deal with environmental protection but also with the adequacy of raw materials for the conservation and recycling of life on the planet. In the case of aggregates the second aspect of the term is of great importance given that they are the most used materials, second only to water. Nevertheless, the extraction of aggregates in the vicinity of urban areas becomes a difficult task to accomplish, due to environmental implications and conflicts with other land uses. Both parameters call for a sound and long-term management, the first step of which should be a good establishment of future demand. The article introduces the main forecasting techniques that can be used for this purpose. It is proved that the models developed for the case of the Attica basin, Greece, can be applied in every region of the country, if adjusted to their individual characteristics, setting the boundaries of aggregates needs for a long-term period.

Raw materials and semi-fi nished products used in the manufacture of confectionery products may contain food additives, including the preservative sulfur dioxide, ensuring their safety and highquality characteristics throughout the appropriate shelf life. According to current legislation in the fi eld of food safety, including confectionery products, the content of sulfur dioxide should not exceed 10 mg/kg of product. Meanwhile, there is a risk of high sulfur dioxide content in confectionery products, which can negatively aff ect consumers’ health. Therefore, justifi cation for the choice of raw materials and semi-fi nished products with a minimum content of the sulfur dioxide preservative is an urgent problem for manufacturers in the confectionery industry. Research has been carried out on the main raw materials and fruit semi-fi nished products in order to identify the sources of sulfur dioxide in confectionery products. Based on the results obtained, it has been concluded that the content of sulfur dioxide in sugar, fl our, and chocolate confectionery products is in wide ranges and can exceed the concentration of 10 mg/kg of product, which is due, among other things, to the high reactivity of this preservative with main raw materials and semi-fi nished products: starch syrup, oat fl our, fruit fi llings based on sulfated fruit puree, dried fruits, and coconut fl akes.

The method of production of concentrated fruit and vegeTable semi-finished product based on apples, Jerusalem artichoke and quince has been improved. Selected components of plant raw materials are chosen due to the presence of such useful substances as pectins, vitamins, minerals, etc. The obtained semi-finished products of a high degree of readiness are semi-finished products with a natural nutrient composition. A feature of the proposed method is the use of low-temperature modes of concentration and drying of raw materials. For the developed method, the hardware set of the line with the use of advanced thermal equipment was selected. Chopped raw materials are blanched in a universal multifunctional device: apple and Jerusalem artichoke in a steam environment (103 °C and 108 °C) for 4 and 8 minutes. Quince is blanched under conditions of pre-exposure in a 0.1 % solution of citric acid in an aqueous medium at a temperature of 75...80 °C (4...8 min.). Concentration to a pasty state takes place in the improved design of the rotary-film apparatus with a reduced processing time of 0.75...1.25 s to a DM content of 28...30 %. To obtain a powdery state, a cylindrical IR dryer was used for drying to the final moisture content at the level of 4...6 % DM. It is also possible to dry the extracts formed after wiping the raw materials to a final moisture content of 10...13 % DM in an IR dryer. The use of low-temperature regimes in the range of 45...60 oC helps to obtain high-quality semi-finished products with maximum preservation of the initial properties of raw materials. By means of organoleptic evaluation, the best experimental sample with the content of blend components was found: apple 40 %; Jerusalem artichoke 35 %; quince 25 %. Developed semi-finished products are additives or fillers in various food products to improve their nutritional value

We report results of studying the developed meat-containing semi-finished products; an analysis of the results was performed, which confirm the possibility to combine the meat of duck and freshwater fish meat in the formulation for meat-containing semi-finished products by completely replacing pork and beef in the formulations. Combining in the formulations of meat-containing semi-finished products of duck meat and freshwater fish meat made it possible to obtain model minced meat with high functional-technological properties: the value of moisture-binding capacity is up to 81.54 %, moisture-retaining capacity is up to 76.47 %, emulsifying capacity is up to 98.0 %, stability of the emulsion is up to 69.49 %, which are higher in comparison with semi-finished products based on traditional kinds of meat. A sensory quality assessment of the developed semi-finished products has confirmed the high quality of organoleptic indicators and compliance with the requirements regulated by standards for traditional minced semi-finished products, based on the specifications for a given segment of products. The introduction to the composition of formulations of duck meat and freshwater fish meat did not impact negatively on the microbiological safety of the combined products, which is confirmed by the indicators of NMAFAM and the lack of BGEC in the finished products. Based on the set of indicators, we selected sample 2 that contained the meat of duck and the meat of silver Prussian carp for further research. The combination of different kinds of raw materials of local origin in the formulation for meat-containing minced semi-finished products makes it possible to receive a product with a high content of essential amino acids. The minced semi-finished products that combine duck meat and silver Prussian carp demonstrate values of the amino acid score, which, by the content of threonine, tryptophan, phenylalanine+tyrosine, leucine, and isoleucine, exceeds the «reference» protein and is in the range of 115.75‒156.01 %. The lipids of meat-containing combined semi-finished products are characterized by the high biological effectiveness of fat acid composition due to the high content of PUFA and MUFA, and by the optimal ratio of ω-3 and ω-6 of PUFA (1:7).

This review describes the sensory characteristics of some cocoa and chocolate products which will later determine the acceptance of consumer. Cocoa beans are widely used as raw materials in many industrial sectors such as in food industries, cosmetics, and pharmaceutical. It will be further processed into several cocoa and chocolate products which performed certain characteristics. Relating to consumer acceptance, consumer will determine the product quality based on human senses. The evaluation of product using human senses is quite challenging since it present a set of particular and advantageous tools. Sensory evaluation promotes the scientific utilization and analysis of these tools. The aim of sensory evaluation in cocoa and chocolate product evaluation is to provide the information of the accepted characteristics based on human senses, which finally will contribute to the best quality of product expected by consumers.

The object of research is a functional apparatus for the production of paste-like and powdered vegetable semi-finished products. The problem of combined heat and mass exchange treatment of vegetable raw materials are solved by using a functional apparatus for concentration and drying for processing and production complexes, farm lands. The expected effect during the approbation of the device is predicted under the condition of a functional approach combining the processes of concentration and drying with precise control of the temperature regime due to the use of a film-like resistive electronic heater of the radiating type. In the study, the approbation of a functional device for the production of multi-component vegetable semi-finished products of a high degree of readiness, with concentration and drying in the field of infrared heating at a temperature of 50 °C, was performed. Real-time temperature measurement was carried out by an automatic unit based on TRM, which ensured the accuracy of control at each stage. The temperature of the mashed mass during processing increased from 20.3 °С to 23.2 °С, reaching optimal conditions for forming a film with a thickness of 0.5 mm. In the rotary reboiler, the temperature in height varied from 25.7 °C to 50.1 °C, which contributed to the preservation of the properties of thermolabile raw materials. In the lower part of the apparatus, the temperature of the finished product was 49.8 °C, maintaining the necessary temperature regime for drying. The device creates a convective air flow (0.01 m/s) with the help of Peltier elements, which stabilizes the heat exchange at a temperature of 51.3 °C on the technical partition. The practical use of the functional apparatus will allow its use at processing and production complexes and directly at the places of collection of plant raw materials for resource-efficient production of semi-finished products with a high degree of readiness. These semi-finished products can act as independent functional products for people in extreme conditions or as recipe ingredients for the recipes of various food products.

Taking into account the results of literary studies on the nutritional value and biological efficiency of flaxseeds and chia seeds, it has been established that the development of the technology of semi-finished minced products with their use is relevant and has a practical importance in the production of fish products. The article deals with the results of the chemical composition, organoleptic evaluation and physical and chemical changes in semi-finished minced products with the addition of non-traditional raw materials and the establishment of their storage time. The expediency of combining a freshwater fish with plant material to expand the range of biologically valuable food products is presented in the article. The general positive impressions, harmonious, fish and sweet-salty taste, have shown the expediency of combining flaxseed and chia seeds with freshwater fish, as evidenced by high levels of appearance, taste and smell. In terms of consistency, fish cutlets are plastic and dense on the cut. It has been found, that there are processes of hydrolytic damage in the control sample after 90 days of storage, which indicates the intensive lipid hydrolysis and the accumulation of free fatty acids in these samples. In experimental samples a hydrolytic damage gradually increases, and reaches its critical point only close to the end of the storage time. The oxidation processes in the lipids of semi-finished products were studied by changes in the accumulation of primary oxidation products – peroxides and secondary products – carbonyl compounds. According to the dynamics of changes in the peroxide value of lipids of semi-finished products, it has been established that the control sample for 60–135 days has not been subjected to storage, and in experimental samples after 135 days, the quality of the fat deteriorates and is characterized as the one that is not subjected to storage. The research has established that the use of non-traditional raw materials in a production of semi-finished minced products allows not only to improve the technology of production, but also to solve the problem of obtaining the product of a high nutritional value. The authors found that the developed technology of production of semi-finished fish products will significantly expand the range of products of functional purpose based on natural components, which will allow, to some extent, to expand the actual problem of processing raw materials from domestic reservoirs in Ukraine.

The definition and function of inventory management reveal the importance of modern industry in formulating policies that regulate the supply of raw materials, semi-finished products, and finished products. Unfortunately, most companies fail to consider the characteristics of their raw materials when determining inventory strategies. Raw materials that are perishable are those that consider their service life and storage time. Inventory management plays a crucial role in supply chain management, especially for perishable raw materials, such as food products. PT X, a food business in Padang, experienced difficulty in meeting the demand for rendang products due to a lack of raw materials. Therefore, this study aims to develop an inventory management model that takes into account the perishable raw materials' expiration time. The model development consists of three stages: model development design, inventory model formulation, and model testing. The proposed model resulted in a storage time interval of five days and an optimal order quantity of 34 kg of meat with a safety stock of 14 kg. Implementing this model led to lower total inventory costs for PT X than the actual conditions of the company. The total inventory cost obtained using this model is Rp279,797,822. This study emphasizes the importance of considering the characteristics of raw materials in determining inventory strategies to optimize inventory management effectively and efficiently. The study's findings can serve as a reference for other food businesses encountering similar inventory management challenges in the perishable food industry.

Survival of Escherichia coli O157:H7, O111:H− and O26:H11 in artificially contaminated chocolate and confectionery products

The subject of this research is the processes of price formation for raw materials depending on the demand for end consumer products. The article reviews a mathematical model that is based on the principle of maximum utility. The proposed model is founded on the stage-by-stage determination of the production output and consumption of end products, as well as corresponding prices depending on the prices of used raw materials and semi-finished products. The prices for intermediate products and raw materials are formed depending on the need for end products output with their optimization by demand. The article provides the basic mathematical ration with regards to using principle of maximum utility applicable to the demand-supply model and its implementation in multi-stage production. The acquired results indicate weak dependence of production output and prices for end products on the cost of raw material in terms of advanced refining. With limited production capacity of raw materials, the dynamics of prices is well predicted. The results of modeling, compared to the available statistical data, indicate the adequacy of the proposed model to the unfolding economic processes. It is determined that the accuracy of price prediction for raw products with a significant volume of its subsequent processing is limited.

Kazakhstan's market for producing minced meat semi-finished products is not sufficiently developed. At the same time, the demand for products of the “economy” segment is growing. Providing balanced recipes for semi-finished meat products, with a rational combination of raw materials of animal and vegetable origin, is a significant problem. Chopped meat cutlets with high nutritional and low energy value have been developed, which are not inferior in functional and technological properties and sensory characteristics to traditional products. Pork and wheat bread were excluded from the recipes, with a replacement for lamb or broiler chicken meat in combination with a protein-carbohydrate composition (PCC) of the composition: soy minced okara – chickpea flour – whey protein concentrate (WPC 80) in a ratio of 9:5:10, at 1:3 hydration. The rational share of the introduction of PCC into the recipe of cutlets was 25% for minced beef – the meat of broiler chickens and 20% for minced beef – lamb. The studied samples of PCC, control minced meat with pork and bread, and two modified minced meat recipes for cutlets have similar values of the mass ratio of water fractions at three stages of dehydration during heat treatment. PCC particles are evenly distributed between the muscle fibers in minced meat. It has been shown that the developed PCC can serve as a substitute for minced meat not only in terms of the balance of the amino acid composition of the total protein but also in terms of the percentage of moisture with different forms of communication with the product, influencing the microstructure and consistency of raw semi-finished products of the combined composition, the consistency and juiciness of fried cutlets. According to the developed recipes, the mass fraction of protein in cutlets increased from 13.8 to 19.1-19.8%; fat decreased from 12.6 to 9.5-9.7%.

Cocoa beans are a special raw material, highly sought after by chocolate manufacturers. The cocoa bean quality situation has recently become more acute due to the crop failure in 2024. Interstate and international standards et requirements for the content of defective cocoa beans in the analyzed sample. The dominant quality indicators, i.e. the mass fraction of underfermented cocoa beans and their mass fraction of fat, are not regulated by GOST. This paper examines the quality of cocoa beans currently available on the Russian raw materials market. The need to update regulatory documentation on cocoa beans in order to purchase this raw material of appropriate commercial quality is shown.

The possibility of obtaining finished products with stable quality indicators primarily depends on the composition and properties of the main raw materials used in the production of meat products. The production of high-quality meat raw materials is possible provided that the causes causing the appearance of defective meat are eliminated. In this regard, it has been proposed to use an adaptogen of animal nature - drone homogenate - as part of the feed ration when feeding bulls raised for meat. For the bulls of the experimental groups, drone homogenate was added to the main diet in the form of a tincture at the rate of 0.005 - 0.015 ml per 1 kg of body weight. It was experimentally established that its use contributed to a more enhanced synthesis of feed nutrients, which had a positive effect on the quantity and quality of meat products obtained. By the end of fattening, the young animals of the experimental groups were superior to their peers from the control group in terms of pre-slaughter weight by 9.0-13.6 kg, and in terms of slaughter yield - by 0.1-0.6 kg. The meat of bulls from the experimental groups had a higher nutritional value. The greatest effect was achieved when an adaptogen was included in the diet at a dosage of 0.01 ml per 1 kg of live weight. Subject to the feeding conditions, the resulting beef was used as the main raw material for the production of enriched semi-finished products. To add functionality to the meat product, iodocasein was added to the cutlet recipes. The use of semifinished products in the diet will satisfy the daily requirement for iodine for adults by 12.67%, for school-age children by 15.83% and for children of primary school age by 21.11%.

This article is devoted to the study of rheological properties of finished dough semi-finished products for oriental confectionery based on gluten-free raw materials. Rice and corn flour were used as the main raw materials. Foam density was determined as the ratio of a certain foam mass to the volume of the vessel measured with distilled water, foaming ability – as the ratio of the height of the foam column to the height of the column of the solution of prescription components, foam stability – as the ratio of the height of the foam after 3 hours to the original. Organoleptic quality indicators were determined in accordance with GOST R 50228-92. The tasting quality assessment was carried out by a 10-point school. The structural and mechanical properties of the chak-chak samples were studied on the texture analyzer "Structurometer ST-3" by determining the loading force on the indenter when it is inserted into the sample body at a movement speed (insertion) of 1.0 mm/s. As a result of the conducted research, it was concluded that the optimal ratio of rice and corn flour is 1:1, in this ratio, semi-finished products are characterized by high organoleptic and structural-mechanical quality indicators that are not inferior to the control sample of semi-finished products. The use of rice and corn flour in the chakchak technology makes it possible to expand the range of gluten-free oriental flour confectionery products suitable for consumption by people suffering from such a disease as celiac disease.

The paper considers modern methods for determining sulfur dioxide in raw materials, semi-fi nished products, and various groups of confectionery products, including glazed ones. It has been established that the main sources of sulfur dioxide in marmalade and marshmallows are starch hydrolysis products (various types of molasses), fruit syrups and purees, while in chocolate with additions, the main sources are dried fruits, starch, and coconut fl akes. The content of E220 in the samples ranged from 7 to 50 mg per 1 kg. The results of the study made it possible to evaluate the eff ectiveness of various methods for determining E220 and establish the quality requirements for raw materials in order to obtain safe confectionery products. The rheological, structural, and mechanical properties of glazed sweets containing praline or praline-type confectionery from various nut raw materials during storage have been studied.