Effect of Hydroxyapatite Nanoparticles on Kinetics of Enzymatic Gelation in Milk

We report a result of the research on the effect of hydroxyapatite nanoparticles (nHAP) on the process-es of enzymatic gelation in milk. There has been made a research on the nHAP effect on duration of the ge-lation and its modulus of elasticity. There has been revealed the existence of the process’s bifurcation point, from which it can develop by two different scenarios. There is shown the nHAP’s behavior to involve serum proteins into the process of gelation. When you are citing the document, use the following link http://essuir.sumdu.edu.ua/handle/123456789/3541

STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE

The article presents the results of experimental joint studies of changes in the viscosity and microstructure of milk at the enzymatic stage of gelation. Based on the statistical processing of the array of research results, it was determined that the viscosity change at this stage is not monotonic, as it is usually stated, but two-stage in the middle part and S-shaped, preceding the gel point, at its end. It was found that the S-shaped change in viscosity at the end of the enzymatic stage of milk coagulation coincides with changes in the microstructure of casein micelles and reflects the existence of a cooperative conformational phase transition in casein molecules of micelle clusters. A description of the possible mechanism of this phase transition is proposed. It was noted that the moment of the S-shaped change in the milk viscosity at the enzymatic gelation stage and the corresponding cooperative phase transition in casein micelles are a physical reflection of the gel point. The research results provide a better understanding of the mechanism of enzymatic coagulation of milk in a cheesemaking tank.The article presents the results of experimental joint studies of changes in the viscosity and microstructure of milk at the enzymatic stage of gelation. Based on the statistical processing of the array of research results, it was determined that the viscosity change at this stage is not monotonic, as it is usually stated, but two-stage in the middle part and S-shaped, preceding the gel point, at its end. It was found that the S-shaped change in viscosity at the end of the enzymatic stage of milk coagulation coincides with changes in the microstructure of casein micelles and reflects the existence of a cooperative conformational phase transition in casein molecules of micelle clusters. A description of the possible mechanism of this phase transition is proposed. It was noted that the moment of the S-shaped change in the milk viscosity at the enzymatic gelation stage and the corresponding cooperative phase transition in casein micelles are a physical reflection of the gel point. The research results provide a better understanding of the mechanism of enzymatic coagulation of milk in a cheesemaking tank

Protein-polysaccharide interactions in dairy production

The review article examines the main global trends in the development of scientific research in the field of increasing the efficiency of dairy products production using polysaccharides of various origins and purposes. It has been shown that non-traditional polysaccharides of plant origin are increasingly involved in industrial production, including polysaccharides of aquatic organisms, which have both enhanced technological properties — emulsifying, gel-forming, texturizing, etc., and innovative nutraceutical properties that make it possible to create food products with new properties and attractive to consumers. It is noted that the nature of proteinpolysaccharide interactions, depending on the types of proteins and polysaccharides used in various combinations and conditions of their interactions, can be completely different, which directly affects the organoleptic properties of the finished product. Modern research confirms that the properties of a food product are largely laid down at the molecular — nanoscale, and the development of research on protein-polysaccharide interactions, with the aim of their practical use in the production of dairy products, should be aimed at finding basic patterns in these interactions

Position Reconstruction in Drift Chambers operated with Xe, CO2 (15%)

We present measurements of position and angular resolution of drift chambers operated with a Xe,CO$_2$(15%) mixture. The results are compared to Monte Carlo simulations and important systematic effects, in particular the dispersive nature of the absorption of transition radiation and non-linearities, are discussed. The measurements were carried out with prototype drift chambers of the ALICE Transition Radiation Detector, but our findings can be generalized to other drift chambers with similar geometry, where the electron drift is perpendicular to the wire planes.Comment: 30 pages, 18 figure

Space charge in drift chambers operated with the Xe,CO2(15%) mixture

Using prototype modules of the ALICE Transition Radiation Detector we investigate space charge effects and the dependence of the pion rejection performance on the incident angle of the ionizing particle. The average pulse height distributions in the drift chambers operated with the Xe,CO2(15%) mixture provide quantitative information on the gas gain reduction due to space charge accumulating during the drift of the primary ionization. Our results demonstrate that the pion rejection performance of a TRD is better for tracks which are not at normal incidence to the anode wires. We present detailed simulations of detector signals, which reproduce the measurements and lend strong support to our interpretation of the measurements in terms of space charge effects.Comment: 18 pages, 10 figures, accepted for publication in Nucl.Instrum.Meth. A. Data files available at http://www-alice.gsi.de/tr

The HADES Tracking System

The tracking system of the dielectron spectrometer HADES at GSI Darmstadt is formed out of 24 low-mass, trapezoidal multi-layer drift chambers providing in total about 30 square meter of active area. Low multiple scattering in the in total four planes of drift chambers before and after the magnetic field is ensured by using helium-based gas mixtures and aluminum cathode and field wires. First in-beam performance results are contrasted with expectations from simulations. Emphasis is placed on the energy loss information, exploring its relevance regarding track recognition.Comment: 6 pages, 4 figures, presented at the 10th Vienna Conference on Instrumentation, Vienna, February 2004, to be published in NIM A (special issue

Energy loss of pions and electrons of 1 to 6 GeV/c in drift chambers operated with Xe,CO2(15%)

We present measurements of the energy loss of pions and electrons in drift chambers operated with a Xe,CO2(15%) mixture. The measurements are carried out for particle momenta from 1 to 6 GeV/c using prototype drift chambers for the ALICE TRD. Microscopic calculations are performed using input parameters calculated with GEANT3. These calculations reproduce well the measured average and most probable values for pions, but a higher Fermi plateau is required in order to reproduce our electron data. The widths of the measured distributions are smaller for data compared to the calculations. The electron/pion identification performance using the energy loss is also presented.Comment: 15 pages, 10 figures, accepted for publication in Nucl.Instrum.Meth.

Самосегментация молочного сгустка в сыродельной ванне

The purpose of this work is to describe and study the previously unknown phenomenon of self-segmentation of a milk curd in an open-type cheesemaking tank. Based on the analysis of the kinetics of gel formation, it has been determined that self-segmentation of the gel begins near the gel point, develops over several tens of seconds, and becomes stable as the gel condenses. The segments in the milk curd do not have a definite regular shape; their average size varies from 5 to 50 cm. The shape and size of the segments do not repeat and do not correlate with the type of cheese being produced. The displacement of the segments of the milk curd in the cheesemaking tank relative to each other in height is from 0.5 to 2 mm. The width of the boundary layer between the curd segments increases during the secondary phase of gelation from 3 to 10 mm. As a result of experimental studies, it has been shown that self-segmentation of milk gel is caused by thermogravitational convection, which forms Benard convection cells. A description of a possible mechanism of milk gel self-segmentation in open-type cheesemaking tanks is proposed. The effective role of fat globules in the mechanism of self-segmentation of the milk curd has been noted. It has been suggested that self-segmentation of the milk curd in the cheesemaking tank may cause some organoleptic defects in the finished cheese, in particular inhomogeneity of texture and color.Цель этой работы состоит в описании и исследовании ранее неизвестного явления самосегментации молочного сгустка в сыродельной ванне открытого типа. На основе анализа кинетики гелеобразования определено, что самосегметация геля начинается вблизи гель-точки, развивается в течение нескольких десятков секунд и закрепляется по мере уплотнения геля. Сегменты в молочном сгустке не имеют определённойправильной формы, их средний размер вариабелен в пределах от 5 до 50 см. Форма и размеры сегментовне повторяются и не коррелируют с видом вырабатываемого сыра. Смещение сегментов молочного сгусткав сыродельной ванне относительно друг друга по высоте составляет от 0,5 до 2 мм. Ширина граничного слоямежду сегментами сгустка увеличивается в процессе вторичной фазы гелеобразования от 3 до 10 мм. В результате проведенных экспериментальных исследований показано, что самосегментация молочного гелявызывается термогравитационной конвекцией, образующей циркуляционные ячейки Бенара. Предложеноописание возможного механизма самосегментации молочного геля в сыродельных ваннах открытого типа.Отмечена действенная роль жировых шариков в механизме самосегментации молочного сгустка. Высказанопредположение, что самосегментация молочного сгустка в сыродельной ванне может вызвать некоторые органолептические дефекты в готовом сыре, в частности неравномерность текстуры и неравномерность цвета

Неофобия: социально-этические проблемы инновационных технологий пищевой промышленности

The purpose of this review work is to consider the impact of socio-ethical problems on the acceptance of new food products by potential consumers and the issues  of manufacturers of these products when introducing innovative technologies. The causes  of neophobia of innovative technologies in the food industry are considered on specific examples of the use of nanotechnology, genetic modification technologies, ionization and processing by electromagnetic fields, as well as 3D food printing. It is noted that the public is little aware of innovative food technologies, while its attitude depends on how these technologies are used  and promoted. Proper public  information is critical to the  long-term success of introducing and  developing innovative technologies in the  food industry. It is shown  that the  modern intensive development of information technologies, together with a synergistic set of innovative food technologies, allows  making  a gradual transition to the  production of personalized digital food systems that have functionality, good taste, and safety  with minimal negative impact on the environment.Цель этой  обзорной работы состоит в рассмотрении влияния социально-этических проблем на принятие потенциальными потребителями новых  пищевых продуктов и проблем производителей этих  продуктов при внедрении инновационных технологий. Рассмотрены причины возникновения неофобий инновационных  технологий пищевой промышленности на конкретных примерах использования нанотехнологий, технологий генной модификации, обработки ионизирующим излучением и электромагнитными полями,  а также  пищевой 3D-печати. Отмечено, что  общественность, мало  осведомлена об инновационных пищевых технологиях, в то время как  её отношение зависит от того,  как  эти  технологии используются и пропагандируются. Надлежащее информирование общества имеет решающее значение для долгосрочного успеха внедрения и развития инновационных технологий в пищевой промышленности. Показано что современное интенсивное развитие информационных технологий совместно с синергетической совокупностью  инновационных пищевых технологий, позволяет совершить постепенный переход к производству персонализированных  цифровых пищевых систем, обладающих функциональностью, хорошим вкусом, безопасностью при минимальном отрицательном воздействии на окружающую среду

THE MAIN ASPECTS OF THE INVESTMENT ATTRACTIVENESS OF THE POULTRY SUBCOMPLEX OF THE REGIONAL AGRO-INDUSTRIAL COMPLEX

The problem of developing and increasing the economic efficiency of agricultural production is inextricably linked with the intensification of investment activities. The volumes of attracted investments, optimization of the directions of their use, as well as ensuring the growth of indicators of return on invested capital largely determine the strategic development of the industry, an increase in production volumes, the employment of workers and the social conditions of their lives, the competitiveness of individual subsectors and enterprises of the agro-industrial complex. Poultry farming has a number of advantages over other sectors of agriculture, which allow attracting more investments in its development and improving the technical and technological base. In the context of the development and implementation of innovative technologies in the agro-industrial complex, the lack of investment and their ineffective use largely predetermine the low competitiveness of a significant part of Russian poultry enterprises. Sustainable functioning and strengthening of the resource potential of the industry is possible only on the basis of enhancing the investment attractiveness of domestic poultry farming. Research is needed to improve the entire system of investment management in the poultry industry in order to increase the efficiency of investments, increase the resource potential and competitiveness of this sub-industry in the world market