Study of the fractional composition of sugars of the secondary products of potato processing
DOI:
https://doi.org/10.15587/1729-4061.2015.51551Keywords:
secondary products of potato processing, potato dry additive, optically active carbohydrates, rotation angle of polarization plane, standard solutionsAbstract
The chemical composition of secondary products of potato processing (SPPP) shows that they contain a complex of substances that will allow to level the production process parameters of yeast semi-finished products at the stage of the yeast medium pre-activation or yeast dough maturation.
The object of the research were solutions of SPPP, pre-crushed, frozen and dried.
The aim of the research was to determine the fractional composition of SPPP by a spectropolarimetric method.
In determining the fractional composition, optically active substances were in optically inactive solution. Therefore, the concentration of components in a solution of a mixture of optically active substances can be found if rotation constants and the total number of components in the mixture are known.
The values of rotation constants of optically active potato carbohydrates at different wavelengths λi were found from experimental data of measuring the rotation angle of the polarization plane when radiation passes through the standard carbohydrate solutions with different known concentrations.
In this case, the system of five linear equations, linking the rotation angles φλi of the polarization plane of the solution with unknown concentrations Ci and specific optical activities [αλ] of potato carbohydrates at different wavelengths λi, took the form of expressions (1) and (2).
To solve systems of linear equations (1) and (2), the Gaussian elimination method with pivoting, which greatly reduces the effect of computational error in the computer calculation was used.
Studies have shown that pre-freezing of SPPP increases the amount of reducing sugars by 3-4 times.
References
- Sbornik sovremennyh tehnologij hlebobulochnyh izdelij (2008). Moscow: GOSNIIHP, 271.
- Starovojtov, V. I., Tul'cheev, M. V., Starovojtova, M. V. (2002). Proizvodstvo kartofeleproduktov – perspektivnyj sektor otechestvennoj jekonomiki. Sel'skohozjajstvennyj optovik, 7.
- Koljadko, O. M., Koljadko, I. I., Kozlova, L. N. (2003). Otbor sortov i gibridov, prigodnyh k pererabotke na hrustjashhij kartofel'. Kartofel' i ovoshhi, 6, 22–23.
- Kononuchenko, V. V., Kucenko, V. S. (2003). Kartofelevodstvo Ukrainy. Kartofel' i ovoshhi, 4, 5–6.
- Sidjakina, I. I., Pshechenkov, K. A., Zejruk, V. N., Davydenkova, O. N. (2000). Syr'evaja baza dlja pererabotki kartofelja. Pishhevaja promyshlennost', 6, 14–15.
- Lebedenko, T. Je., Sokolova, N. Ju. (2012). Analiz suchasnyh tehnologij hlibobulochnyh vyrobiv iz pshenychnogo boroshna ta perspektyvy i'h udoskonalennja. Zernovi produkty i kombikormy, 2 (46), 38–43.
- Kovbasa, V. M., Dorohovych, V. V. (2008). Vplyv cukrozaminnykiv na formuvannja klejkovynnogo kompleksu. Torgivlja, komercija, pidpryjemnyctvo, 9, 141–146.
- Rumjanceva, V. V. (2009). Tehniko-jekonomicheskaja ocenka kachestva pshenichnogo hleba s primineniem netradicionnogo syr'ja. Obladnannja ta tehnologіi harchovih virobnictv, 20, 259–266.
- Il'dirova, S. K., Levit, I. B., Popova, S. Ju. (2012). Doslidzhennja vplyvu vmistu polisaharydiv v krohmal'vmisnij syrovyni pid dijeju nyz'kotemperaturnoi' obrobky. Harchova nauka i tehnologija. Naukovo-vyrobnychyj zhurnal, 1 (18), 65–67.
- Poperechnyj, A. M., Zhdanov, I. V., Popova, S. Ju. (2012). Sushinnja pjure z kartopljanyh vidhodiv z vykorystannjam radiacijnogo teplopidvedennja. Progresyvni tehnika ta tehnologii' harchovyh vyrobnyctv restorannogo gospodarstva i torgivli, 1 (15), 391–398.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2015 Світлана Юріївна Попова
This work is licensed under a Creative Commons Attribution 4.0 International License.
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.
A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.
