Eastern-European Journal of Enterprise Technologies http://journals.uran.ua/eejet <p><span lang="EN-US">Terminology used in the title of the «Eastern-European Journal of Enterprise Technologies» - «enterprise technologies» should be read as «industrial technologies». <strong>«Eastern-European Journal of Enterprise Technologies»</strong> publishes all those best ideas from the science, which can be introduced in the industry. Since, obtaining the high-quality, competitive industrial products is based on introducing high technologies from various independent spheres of scientific researches, but united by a common end result - a finished high-technology product. Among these scientific spheres, there are engineering, power engineering and energy saving, technologies of inorganic and organic substances and materials science, information technologies and control systems. Publishing scientific papers in these directions are the main development «vectors» of the «Eastern-European Journal of Enterprise Technologies». Since, these are those directions of scientific researches, the results of which can be directly used in modern industrial production: space and aircraft industry, instrument-making industry, mechanical engineering, power engineering, chemical industry and metallurgy.</span></p> <p><span lang="EN-US">Therefore, the scientists, associated with modern production, have the opportunity to participate in <strong>technology transfer to industry</strong>, publishing the results of their applied scientific researches. Industrialists, in turn, can draw scientific and practical information from the journal - each in their direction:</span></p> <ul> <li>specialists in management and computer science - from volumes «Applied Information Technologies and Control Systems», «Mathematics and Cybernetics - Applied Aspects»;</li> <li>mechanical and design engineers - from the volume «Applied Mechanics»;</li> <li>production engineers - from volumes «Mechanical Engineering Technology», «Applied Physics», «Materials Science», «Technology of organic and inorganic substances and the Ecology»;</li> <li>production and power engineers - from the volume «Energy-saving technology and equipment».</li> </ul> <p><span lang="EN-US"><strong>The goal of the journal</strong> is to eliminate the gap, which occurs between the rapidly emerging new scientific knowledge and their introduction in the industry, which requires much more time. Industrial enterprises are active subscribers to the «Eastern-European Journal of Enterprise Technologies», and production engineers check the practical value of those scientific and technological ideas, which are recommended for implementation by scientists-authors of the ''Eastern-European Journal of Enterprise Technologies».</span></p> <p><span lang="EN-US"><strong>The objective of the journal</strong> in achieving the goal is <strong>forming a «scientific component» of modern technologies transfer</strong> from science to industry. Therefore, in the papers, published in the journal, the emphasis is placed on both scientific novelty, and practical value.</span></p> en-US <p>The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.</p> eejet@entc.com.ua (Frolova Liliia) eejet@entc.com.ua (Frolova Liliia) Mon, 31 Oct 2022 01:23:12 +0200 OJS 3.2.1.2 http://blogs.law.harvard.edu/tech/rss 60 Development of gluten-free pasta products based on multivariate analysis http://journals.uran.ua/eejet/article/view/265790 <p>The object of the study is the development of the formulation of gluten-free pasta using multivariate analysis. Celiac disease is a chronic disease characterized by damage to the small intestine mucosa by gluten, a plant protein found in cereals. Due to the growing incidence of celiac disease, it became necessary to provide patients with gluten-free products for life. One of the basic gluten-free products for people is pasta. Therefore, there is a need to expand the range of gluten-free pasta.</p> <p>This development of gluten-free pasta provides for the use of combined flour mixtures from cereals.</p> <p>According to the results of the study, comparison and analysis of 8 gluten-free pasta formulations developed and optimized using multivariate analysis, it was found that the sample G has the best organoleptic indicators. Based on the results of the “recipe-price” optimization of the sample G, the optimal ratios of pasta components in terms of the competitiveness of the final product were determined. It was found that the most balanced in organoleptic characteristics is gluten-free pasta (sample G) consisting of: corn flour – 33.51 %; rice flour – 22.24 %; xanthan gum – 2.94 %, water – 41.15 %, table salt – 0.09 %.</p> <p>The results of the study can be useful in the development of pasta, taking into account the characteristics of the raw materials used, for consumers focused on food without allergenic proteins</p> Anar Kabylda, Guljanat Serikbay, Manshuk Myktabaeva, Sabyrzhan Atanov, Nurzhan Muslimov, Mukhtar Tultabayev Copyright (c) 2022 Anar Kabylda, Guljanat Serikbay, Manshuk Myktabaeva, Sabyrjan Atanov, Nurzhan Muslimov, Mukhtar Tultabayev http://creativecommons.org/licenses/by/4.0 http://journals.uran.ua/eejet/article/view/265790 Mon, 31 Oct 2022 00:00:00 +0200 Influence of substitution of wheat flour with modified potato starch on the quality of Chinese steamed bread http://journals.uran.ua/eejet/article/view/265234 <p>The application of potato starch in flour products is very important for potato staple food. The gluten protein of wheat flour will be weakened after being mixed with potato starch, which could have inhibitory effect on quality properties of flour products. Therefore, it is, it is necessary to study the influence of substitution wheat flour with potato starch on the quality of Chinese steamed bread (CSB), which is an important staple food in North China.</p> <p>This study investigated the effect of potato starch modified by heat-moisture treatment (HMTS) and microwave treatment (MWS) as wheat flour substitute in the making of CSB. The research results showed that the specific volume of CSB decreased with more incorporation of HMTS or MWS. The differences color (ΔE&gt;3) between the control and experimental CSB were detectable by the human eye when the substitution level of HMTS or MWS was higher than 30 % or 20 %, respectively. Texture properties of CSB were affected with substitution due to the disruption of dough structure, and the incorporation of HMTS or MWS led to firmer and denser structure of CSB. The total sensory score of CSB decreased with more incorporation of HMTS or MWS. CSB can be accepted by consumers when the substitution level of wheat flour with HMTS or MWS was lower than 30 %. In general, the research results revealed that modified potato starch (HMTS and MWS) incorporation levels affected the specific volume, color, texture properties and sensory evaluation of CSB. This research can provide comprehension of the influence of modified potato starch (HMTS or MWS) on CSB and provide valuable guidance for further application of potato starch in wheat-based products</p> Chunli Deng, Oksana Melnyk, Yanghe Luo Copyright (c) 2022 Chunli Deng, Oksana Melnyk, Yanghe Luo http://creativecommons.org/licenses/by/4.0 http://journals.uran.ua/eejet/article/view/265234 Mon, 31 Oct 2022 00:00:00 +0200 Improvement of cupcake technology with the addition of dried beet pomace http://journals.uran.ua/eejet/article/view/266337 <p>The object is de-sugared beet pomace, which contains a large amount of dietary fiber in its composition, as well as the technology of cupcakes with its addition. The task of enriching cupcakes with useful substances is tackled. A production technique of dried powdered beet pomace has been substantiated, which is characterized by low-temperature concentration modes in the rotary evaporator and post-drying in the roller IR dryer, which could contribute to the preservation of physiologically functional ingredients. The rheological characteristics of concentrated beet pomace in the rotary evaporator in the temperature range of 65–75 °C were determined. The established indicators revealed a tendency to reduce the effective viscosity depending on the temperature in the range of 42 to 27 Pa·s. For the speed of the rotary evaporator agitator of 200–300 min<sup>–1</sup>, the maximum level of effective viscosity of beet pomace of 3–5 Pa·s was established.</p> <p>Studies of the rheological characteristics of the dough with the introduction of dried beet pomace have made it possible to establish an increase in its elastic-viscous properties with an increase in the amount of additive. The highest indicator of effective viscosity η<sub>ef</sub> (Pa∙s) of the studied dough samples for cupcakes with the addition of an additive of 10 % is 347; 15 % – 384; 20 % – 442; and control – 287, respectively. The compression of the crumb of finished cupcakes was also determined, which increases by 10.2–22.4 % with an increase in the amount of beet pomace powder. The organoleptic and physical-chemical indicators of the quality of cupcakes revealed the optimal amount of application of dried beet pomace – 15 %. The selected sample contains physiologically functional ingredients, namely dietary fiber, low molecular weight phenolic compounds, minerals. The technology can be introduced into the confectionery industry</p> Aleksey Zagorulko, Kateryna Kasabova, Andrii Zahorulko, Maksym Serik, Olena Bolkhovitina Copyright (c) 2022 Aleksey Zagorulko, Kateryna Kasabova, Andrii Zahorulko, Maksym Serik, Olena Bolkhovitina http://creativecommons.org/licenses/by/4.0 http://journals.uran.ua/eejet/article/view/266337 Mon, 31 Oct 2022 00:00:00 +0200 Justification of safe shelf life of whole wheat flour of various sizes, depending on the processing method http://journals.uran.ua/eejet/article/view/265812 <p>The objects of this study were wheat grain (Shortandinskaya variety, harvest 2021) and wheat grain grinding products – whole grain (whole-ground) wheat flour of coarse, medium, and fine grinds.</p> <p>Studies have been carried out to establish the terms of safe storage of whole-grain (whole-ground) wheat flour of various sizes. Samples of whole-grain flour of coarse, medium, and fine grinding were obtained by grinding wheat grain in a finger-type single-rotor eight-row disintegrator.</p> <p>The resistance to storage of samples of whole-grain wheat flour of various sizes, as well as treated with gases (nitrogen, carbon dioxide) with a concentration of 2.0 mg/l, at a pressure of P=2.0 atm for 10 minutes, was investigated.</p> <p>Based on the indicators of QMAFAnM, the acid number of fat, and the acidity of gas-processed and unprocessed whole-grain wheat flour of various sizes, the terms of its safe storage were established. All safety indicators were examined within three months with a frequency of every 10 days. The relationship between the size of the flour product and its stability during storage has been established. It is recommended to store unprocessed whole grain wheat flour of coarse grinding up to 50 days, medium grinding – up to 40 days, fine grinding – up to 30 days.</p> <p>The treatment of whole-grain flour before storage with carbon dioxide has made it possible to prolong the period of safe storage of coarse flour to 70 days, medium grinding – up to 50 days, fine grinding – up to 40 days.</p> <p>The best results in the preservation of whole-grain flour, depending on the size of the grind, were shown by its treatment before storage with nitrogen in comparison with similar treatment with carbon dioxide. Nitrogen treatment has made it possible to recommend the duration of safe storage of coarse flour up to 90 days, medium – up to 60 days, small – up to 50 days</p> Farrukh Makhmudov, Sanavar Azimova, Maigul Kizatova, Auyelbek Iztayev, Olga Shanina Copyright (c) 2022 Farrukh Makhmudov, Sanavar Azimova, Maigul Kizatova, Auyelbek Iztayev, Olga Shanina http://creativecommons.org/licenses/by/4.0 http://journals.uran.ua/eejet/article/view/265812 Mon, 31 Oct 2022 00:00:00 +0200 Influence of the pressing technique and parameters on the yield of oil from melon seeds http://journals.uran.ua/eejet/article/view/265672 <p>Melon is a seasonal fruit that is very useful for human health. Kazakhstan ranks 4th in the world production of melons; this indicates the volume of production. Melons are exported to the countries of the EEC (European Economic Union); coverage of the domestic market is provided. However, about 40 % of the crop remains in the fields (overripe ones are not transportable). These fruits are ground and seeds are isolated, some go to the next season as sowing, part is fed to livestock. When processing fruits, the seeds and peel go to waste. Melon seeds are rich in protein substances and oil. They also contain galactan, glucose, gummy, resins. Seed protein consists of glutelin and globulin. This study has considered the seeds of 10 varieties of melons growing in Central Asia. During the research, the characteristics of vegetable oil from melon seeds of different varieties were determined. A comparison of squeezed oil with crushed and not crushed seed kernels is given. Vegetable oil obtained by cold pressing has a good shelf life. Oil extraction technology has been developed, including IR treatment, and pressing of unshelled melon seeds. Based on the results of studies of 10 varieties of melon, the optimal mode of IR heat treatment of seeds at the SVS-200 W unit was determined: for 120 seconds at a distance of 90 mm from the seeds at a radiation flux density of 900 W/m<sup>2</sup>. As a result of solving the problem involving the vector optimization criterion, optimal intervals of input parameters were established: the initial humidity of the raw material is 9.15...10.27 %, the speed of rotation of the oil press screw is 0.843...0.895 s<sup>–1</sup>, the clearance for the yield of cake is 0.750...0.800, oil seed meal temperature at pressing is 87...89 °С, the huskness of the starting product is 7.13...7.23 %. The influence of bottling and storage conditions on the duration of preservation of the main quality indicators by non-refined oil was studied</p> Bibipatyma Yerenova, Dinara Tlevlessova, Ainura Kairbayeva, Zhanar Nabiyeva, Aigul Almaganbetova, Nurdana Sakyp Copyright (c) 2022 Bibipatyma Yerenova, Dinara Tlevlessova, Ainura Kairbayeva, Zhanar Nabiyeva, Aigul Almaganbetova, Nurdana Sakyp http://creativecommons.org/licenses/by/4.0 http://journals.uran.ua/eejet/article/view/265672 Mon, 31 Oct 2022 00:00:00 +0200 Technology of craft confiture from non-traditional local raw materials http://journals.uran.ua/eejet/article/view/265201 <p>Climate change and lower yields require maximum utilization of natural resources. In order to reduce the loss of valuable raw materials, it is relevant to substantiate craft innovative technologies involving local raw materials with maximum resource conservation. Taking into consideration global trends in the production of organic craft products, it has been established that there is a need to introduce resource-saving technologies.</p> <p>The object of research for the preparation of craft confiture was quince and green tomatoes. We examined 5 samples of confiture with different ratios of quince puree to the green tomato puree. Sensory analysis revealed that compared to the score of the control sample (14.94 points), sample No. 3 (14.87 points) with a ratio of 2:1 quince puree to green tomato puree is rational.</p> <p>It was found that the viscosity and shear stress indicators for control sample No. 1 and sample No. 3 are quite similar. The measurement results showed that the systems that were investigated have stable structure characteristics of viscous-plastic systems. The research results show that the introduction of green tomato puree into the composition of the model compositions has almost no effect on the viscosity of the masses (sample No. 3) compared to the control sample. The obtained data show that, regardless of the shear rate, the structure is actually the same.</p> <p>It was established that in the prototype of confiture there are no significant changes in the chemical composition. However, there is a slight decrease in the content of carbohydrates, organic acids, and phenolic compounds, by 20 %, which is associated with a decrease in the quince content and the introduction of green tomatoes into the recipe. The energy value of the new product decreased by 5 %, which is insignificant. Microbiological studies indicate the hygienic safety of manufactured confitures from fruit and vegetable raw materials according to the specified indicators and fully comply with established standards</p> Oksana Dzyundzya, Artem Antonenko, Tеtіana Brovenko, Galina Tolok, Myroslav Kryvoruchko, Tetiiana Bozhko, Dmytro Antiushko, Svitlana Vezhlivtseva, Tetiana Lebedenko, Nataliia Kovalenko Copyright (c) 2022 Oksana Dzyundzya, Artem Antonenko, Tеtіana Brovenko, Galina Tolok, Myroslav Kryvoruchko, Tetiiana Bozhko, Dmytro Antiushko, Svitlana Vezhlivtseva, Tetiana Lebedenko, Nataliia Kovalenko http://creativecommons.org/licenses/by/4.0 http://journals.uran.ua/eejet/article/view/265201 Mon, 31 Oct 2022 00:00:00 +0200 Justification of the selection of cereal crops for the production of new cereal beverages http://journals.uran.ua/eejet/article/view/265811 <p>One of the most important factors that has a negative impact on the health of the population of the Republic of Kazakhstan is a violation of the diet, due to insufficient consumption of high-grade proteins, vitamins, macro- and microelements and their irrational ratio.</p> <p>In the Republic of Kazakhstan, cereals are produced in large volumes, but there is no production of beverages based on vegetable raw materials, although the production of plant-based milk is already widespread throughout the world. The use of local vegetable raw materials from different regions of the Republic of Kazakhstan in the production technology of cereal milk beverages is an actual and promising direction in the food industry.</p> <p>The results of a study of the quality of the following selection grain crops of the Republic of Kazakhstan are presented: rice "Syr Suluy", "Aykerim" and "Marzhan"; oats "Duman", "Bitik", "Arman"; buckwheat "Shortandin", "Batyr" and "Saulyk".</p> <p>The results of protein analysis in rice grains showed that the “Syr Suluy” variety has higher rates, which amounted to 7.96 %. In the studied samples of oat grains of the Duman variety, the mass fraction of carbohydrates is 2.8 %; 1.54 % higher than the varieties "Bitik" and "Arman". Protein analysis in buckwheat grains showed that the Shortandin variety (13.04 %) has higher rates.</p> <p>Studies have shown that the studied samples of grain crops in terms of safety comply with the requirements of the Technical Regulations of the Customs Union "On safety of grain". The data obtained will be used to develop new technologies for cereal beverages</p> Aigerim Khastayeva, Almira Bekturganova , Aigul Omaraliyeva, Zhanar Safuani, Bayan Baikhozhayeva, Zhanar Botbayeva Copyright (c) 2022 Aigerim Khastayeva, Almira Bekturganova , Aigul Omaraliyeva, Zhanar Safuani, Bayan Baykhozhaeva, Zhanar Botbayeva http://creativecommons.org/licenses/by/4.0 http://journals.uran.ua/eejet/article/view/265811 Mon, 31 Oct 2022 00:00:00 +0200 Obtaining and investigation of the chemical composition of powdered malt and polymalt extracts for application in the production of non-alcoholic functional beverages http://journals.uran.ua/eejet/article/view/265762 <p>The group of consumer goods used in regular and daily nutrition, as well as the group of products that have a positive effect on the physiological functions of the body and have a certain chemical composition, should include processed beverages.</p> <p>It is extremely important to expand the use of malt extracts in the creation of new non-alcoholic beverages, including functional ones. These extracts must come from sources other than typical malt forms, such as food grains and legumes (horse beans, buckwheat, peas, etc.). Buckwheat is a promising raw material for the production of beverages, especially without barley, wheat and rye gluten. To find the optimal parameters of primary mechanical, heat and moisture exchange processes by computer tests, it is required to develop a physical and mathematical method for grinding malt and mixed malt extracts. The aim of the study is to evaluate new malt extracts used in non-alcoholic beverages.</p> <p>Beverages made from powdered malt and polymalt do not increase the intake of vitamins (B<sub>4</sub>) and minerals (potassium, calcium and magnesium) in the body, do not cure the deficiency of the nutrient dextrin. They have also not been shown to have a positive effect on physiological processes. The answer to this question lies in increasing the nutritional value of beverages by eliminating gluten, which has a negative effect on some physiological processes in the body. The studied powdered malt and polymalt extracts for functional beverages were evaluated theoretically and practically. The presented results showed that buckwheat extract powder can be used as an ingredient in beverages, as an independent product, and also as a product recommended for people with gluten intolerance</p> Natavan Gadimova, Hasil Fataliyev, Zulfiyya Allahverdiyeva, Teymur Musayev, Nazilya Akhundova, Aynur Babashli Copyright (c) 2022 Natavan Gadimova, Hasil Fataliyev, Zulfiyya Allahverdiyeva, Teymur Musayev, Nazilya Akhundova, Aynur Babashli http://creativecommons.org/licenses/by/4.0 http://journals.uran.ua/eejet/article/view/265762 Mon, 31 Oct 2022 00:00:00 +0200 The impact of grain sorghum on the carbohydrate composition of wort for non-alcoholic beer http://journals.uran.ua/eejet/article/view/265190 <p>The production of non-alcoholic beer requires brewing wort with a low degree of digestion. That is possible with the use of non-traditional raw materials in production. The research object presented below is grain sorghum varieties Kazakhstan-16 and Kazakhstan-20. Nowadays, the production of non-alcoholic beer with technological methods is not studied enough. Therefore, plants with small capacities cannot produce it. This study justifies the use of grain sorghum to produce low-digestion wort. In addition, we justify that Kazakhstan-16 had the best indicators for producing non-alcoholic beer. The following ratio of malt for wort preparation to sorghum 60:40 and hydro module 1:6 are proposed. The prepared wort had an extractivity of 6.62 % and digestible carbohydrates of 25.89 % of the total. The ratio of digestible sugars to non-fermentable substances in the wort was 1:1.79, so 79 % constituted mainly non-fermentable sugars.</p> <p>Mathematical experiment planning has been used to study the effect of malt and sorghum filling ratio and hydro module on the brewing wort's extractive matter yield.</p> <p>Based on the results of this study, the brewing wort has a low digestion rate. However, the carbohydrate composition of the wort is due to the presence of mono- and disaccharides. This wort will produce a beer with an ethanol content of up to 0.5 % of alcohol and the organoleptic characteristics set.</p> <p>High extractivity in the raw materials and their high gelling temperature account for these results. These factors made it possible to select a jumping mashing regime, which resulted in deep hydrolysis of the sugars into dextrins.</p> <p>This study will allow using non-traditional grain raw materials and producing non-alcoholic beer in breweries of any capacity. These methods are cost-effective and do not require expensive equipment</p> Azhar Kerimbayeva, Auyelbek Iztayev, Gulgaisha Baigaziyeva, Anara Kekibaeva, Ludek Hrivna, Meruyert Bayazitova Copyright (c) 2022 Azhar Kerimbayeva, Auyelbek Iztayev, Gulgaisha Baigaziyeva, Anara Kekibaeva, Ludek Hrivna, Meruyert Bayazitova http://creativecommons.org/licenses/by/4.0 http://journals.uran.ua/eejet/article/view/265190 Mon, 31 Oct 2022 00:00:00 +0200 Development technology of functional soft ice cream using beet pectin concentrate and probiotic http://journals.uran.ua/eejet/article/view/265966 <p>Technology of soft ice cream has been developed using beet pectin concentrate (BPC) as a functional component. As an additional component of the probiotic action, the probiotic Bifidobacterium, Lactobacillus were introduced in an amount of 0.1 %. The regularities of the influence of BPC on the density and viscosity of prescription mixtures, whipping and resistance to melting of soft ice cream have been established.</p> <p>With the introduction of more than 10.0 % of BPC, milk proteins coagulated, the texture of the prescription mixture was characterized by heterogeneity, a slight detachment of the aqueous phase was observed; soft ice cream had a slightly flaky texture.</p> <p>The quality indicators of soft ice cream with different fat content (plombir –14.0 %, creamy – 11.6 %) with the addition of pectin concentrate and probiotic Bifidobacterium + Lactobacillus were studied. Soft ice cream is characterized by high nutritional value (the mass fraction of protein is 2.6–3.2 %, milk fat – 11.0–14.0 %, sucrose – 11.2–11.7 %), contains water-soluble vitamins and pectin (0.5–1.0 %), which is a natural enterosorbent.</p> <p>The development of technology for the soft use of BPC allows expanding the range of food products enriched with functional ingredients. The introduction of probiotic improves the physiological functionality of the product, in particular, improves the functioning of the gastrointestinal tract</p> Nurshash Zhexenbay, Maigul Kizatova, Zhanar Nabiyeva, Galiya Iskakova, Nataliya Grynchenko, Andriy Foshchan, Olga Grinchenko Copyright (c) 2022 Nurshash Zhexenbay, Maigul Kizatova, Zhanar Nabiyeva, Galiya Iskakova, Nataliya Grynchenko, Andriy Foshchan, Olga Grinchenko http://creativecommons.org/licenses/by/4.0 http://journals.uran.ua/eejet/article/view/265966 Mon, 31 Oct 2022 00:00:00 +0200