Tag Archives: hydrolysis

1738–1750 M. Kremenevskaya, V. Аret, E. Tambulatova, O. Sosnina, T. Shkotova, E. Kuprina, I. Makeeva, A. Manuylov, M. Kipchatova and A. Anikina
The usage of a binder system for frozen berries in the manufacture of confectionery
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The usage of a binder system for frozen berries in the manufacture of confectionery

M. Kremenevskaya¹, V. Аret¹, E. Tambulatova¹, O. Sosnina¹*, T. Shkotova¹, E. Kuprina¹, I. Makeeva², A. Manuylov¹, M. Kipchatova¹ and A. Anikina¹

¹ITMO University, Faculty of Food Biotechnologies and Engineering, 49 Kronverksky Pr., RU197101 St. Petersburg, Russia
²All-Russian Research Institute of Dairy Industry, Lyusinovskaya Str. 35 Bldg. 7, RU115093 Moscow, Russia
*Correspondence: sosnina.olga.itmo@yandex.ru

Abstract:

The aim of the research was to create binding systems for confectionery using gelling agents. The possibility of using partially hydrolyzed liquid egg white (egg hydrolyzate) in the binding system of gelling agents (egg hydrolyzate – agar (EG-A), egg hydrolyzate – starch (EG-S)) was determined to obtain the required mechanical characteristics when creating coatings, ornaments or fillers in confectionery with whole berries or pieces of fruit. In this regard, a technology has been developed for the hydrolysis of liquid egg white in the presence of an acidic reagent. The best rheological characteristics of the gelling agent from egg white were obtained under the following hydrolysis conditions: egg white : 1% HCl ratio = 1:2, process temperature – 66°C, duration – 40 minutes, the pH of the egg hydrolyzate was 6.53, the amount of dry solids was 11.78%. The newly created systems with agar (E406, Germany), chemically modified food starch (E1442, Germany) and hydrolyzed egg white (egg hydrolyzate) allow to adjust the properties of the coating for quick-frozen berries used in semi-finished confectionaries or cakes. It is established that the coating for quick-frozen berries, which includes a system consisting of 1% E406 and 0.5% egg hydrolyzate, should be carried out in 2 stages. In the first stage, a 10-minute exposure of the coating, which has a tensile strength of 580 g cm-2, allows to create a strong capsule around the berry, which prevents the processes of destruction from proceeding. The second stage is necessary to obtain a uniform surface coating of the semi-finished mix from the berries. In this case, the tensile strength of the coating should be 480 g cm-2. The system created from the E1442 and egg hydrolyzate gelling agents was also used in 2 stages when making cakes, which were subsequently baked at 180 °C. The content of the binding system in the coating applied to the test substrate was 6.9–7.7%, the effective viscosity of the coating was 120–180 Pa s. The content of the binding system in the coating of the surface of the berries in the second stage was 5.2–6.3% with effective viscosity values of 50–90 Pa s. Semi-finished berry products and ready-made baked cakes, produced with developed binding systems, can be stored at -8 °C for 10 to 12 days. After refrigerated storage, the separated moisture was not observed in the test samples. The absence of the phenomenon of syneresis with the indicated proportions of the introduction of gelling agents in coating systems has been established.

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199-205 H. Gerath, A. Sakalauskas, J. Köhn, Ch. Knitter, T. Geick and R. Böttcher
Extension of the raw material basis for the production of biogas through an efficient conversion of biomass
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Extension of the raw material basis for the production of biogas through an efficient conversion of biomass

H. Gerath¹, A. Sakalauskas², J. Köhn¹, Ch. Knitter¹, T. Geick¹ and R. Böttcher¹

¹Technical University Wismar, Department of Engineering, Section of Engine Construction /Processing and Environmental Technology, Chair of Processing of Biological Materials,Philipp-Müller Str. 14, D-239552 Wismar, Germany; e-mail: h.gerath@mb.hs-wismar.de
²Department of Agricultural Machinery, Lithuanian University of Agriculture,Studentų 11, LT-53361 Kaunas, Lithuania; e-mail: zum.katedra@lzuu.lt

Abstract:

The raw material base for biogas production shall be enlarged considerably by biomass processing that is efficient economically and in terms of energy consumption. At present, maize, whole plant corn silage and dung are of use primarily for the production of biogas. Since neither monocultures nor food competition are desirable, the research and development is focused on the expansion of raw materials such as beta beets, including beet leaf and lignocellulosic biomass, e.g. straw, dung, grassland cut and landscape management material.The raw materials are crushed and frayed out with special technologies to accelartehydrolysis in the biogas process. By this process further renewable raw materials can be used for fermentation, shortening the time for fermentation and increasing biogas yield. Moreover, the technology reduces cost because straw, dung and landscape management material, for example, are more reasonably priced than cultivated biomass. Furthermore positive influences on crop rotation, the reproduction of soil fertility and the conservation of nature can be expected.

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