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Sirvi Autor "Popova, N." järgi

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  • Pisipilt
    Kirje
    The application of micro-wave treatment to reduce barley contamination
    (2018) Kretova, Y.; Tsirulnichenko, L.; Naumemko, N.; Popova, N.; Kalinina, I.
    The goal of this work is to study the applicability of ultra high frequency electromagnetic field treatment for decontaminating barley grain used in brewing while preserving its technological properties. The germination rates and/or yield of the treated sample seed were compared with those of the untreated seed germinated under normal conditions. To determine optimal treatment conditions, a two-factor analysis was carried out, taking the mycological state of the grain into account. The heating rate and the duration of electromagnetic exposure were chosen as variables; these values varied from 0.4 to 0.8 °C s-1 and from 30 to 90 s, respectively. It was found that germination of the treated barley seed was increased about 10.1–15.7% compared with that of the untreated seed. The microbial load decreased up to 80%. A heating rate of 0.4 °C s-1 and treatment exposure time of 30 s showed the strongest effect of decontamination while preserving the viability of the barley grain.
  • Pisipilt
    Kirje
    Effect of ultrasonic treatment on the dissolution of milk solids during the reconstitution of skim milk powder
    (2019) Popova, N.; Potoroko, I.; Kretova, Y.; Ruskina, A.; Tsirulnichenko, L.; Kalinina, I.
    The producing reconstituted milk products that retain the same sensory properties as those of raw milk products is of high interest to the food industry In the technology of producing reconstituted milk processing products, the most significant factor that determines the component transition degree and the usefulness of the product being produced is the recombination process. It determines the possibility of bringing the organoleptic characteristics of reconstituted milk to the properties of the genuine one. One promising method to improve the process of milk powder recombination is ultrasonic exposure. The aim of the present study is to improve the process of milk powder recombination using ultrasonic exposure. The results of the conducted studies show that the ultrasonic treatment eliminates the agglomerates of dried milk particles in water and provides more accessible interaction between the particles and water, and as a result, improves the recombination process. The application of ultrasonic treatment during the reconstitution of the skim milk powder improved the dissolution of milk solids, as evidenced by around a 75% reduction in the amount of centrifuged insoluble sediment. The mass fractions of protein and lactose have increased by 4.8 and 6.5%, respectively.