Innovative technologies for the processing of raw materials of plant origin to improve the quality of food supply of the troops
Mykola Riabchykov, Iryna Tsykhanovska, Lidiia Tovma, Oleksandr Aleksandrov, Denis Kovylev, Oleh Rikunov, Oleh Smahin, Kostiantyn Orlov
The object of research: morphological and cultural characteristics of micromycetes: yeast Saccharomyces cerevisiae and mycelial fungi Mucorracemosus grown on agar medium.The subject of research: flax seed suspension, ultrafine powder of double oxide of divalent and trivalent ferrum, micromycetes: yeast Saccharomyces cerevisiae and mycelial fungi MucorracemosusInvestigated problem: ensuring the bacteriostatic properties of raw materials and obtaining products with an extended dates of expiry.The subject in scientific results: the impact of nanoparticles (NP FeO×Fe2O3) on the bacteriostatic (protective) properties of flax seeds against fungal infections has been studied and the dependence of bacteriostatic properties on the amount of nanomagnetite has been determined. The ability of nanomagnetite to improve the bacteriostatic properties of flax seeds has been proven: addition of 0.1 %; 0.15 %; 0.2 % of nanomagnetite suppresses the development of microflora (micromycetes) in flax seed samples by 8–20 times. A reduction in the number of micromycetes (yeast Saccharomycescerevisiae and mycelial fungi Mucorracemosus) by 8–10 times and the size by 10–20 times was established compared to the control.
The rational content of nanoparticles (NPs FeO×Fe2O3–nanomagnetite) has been determined as 0.15 % of the weight of the recipe mixture.
The proposed mathematical model makes it possible to predict the effectiveness of using NP FeO×Fe2O3 – nanomagnetite to inhibit the growth of mycelial fungi to ensure the bacteriostatic properties of raw materials, in particular, flax seeds.
The area of practical use of the research results: food industry enterprises specializing in the production of bakery and flour confectionery products using a mixture of wheat and rye flour with the addition of food additives. Innovative technological product: flour raw material with a mineral nano-additive suspension based on the double oxide of divalent and trivalent ferrum, which allows to ensure quality and extend dates of expiry of the product. Scope of the innovative technological product: to enhance the quality of food supply of the troops in extreme conditions
How to cite paper:
Riabchykov, M, , Tsykhanovska, I, , Tovma, L, , Aleksandrov, O, , Kovylev, D, , Rikunov, O, , Smahin, O, , Orlov, K, (2022). Innovative technologies for the processing of raw materials of plant origin to improve the quality of food supply of the troops. ScienceRise, 5, 21-29. doi:https://doi.org/10.21303/2313-8416.2022.002772