CC BY
33На рисунках 6 и 7 изображена картина температурного распределения по одному из модулей концепта системы охлаждения. Моделирование всей конструкции технически невозможно на специально неподготовленных ЭВМ ввиду недостатка их вычислительной мощности.
Как можно заметить, температура нагрева модуля концепта системы охлаждения не превышает 74 градусов по шкале Цельсия, что удовлетворяет требованиям эксплуатации подобного рода изделий [4].
Список литературы
1. Semikron: сайт производителя на английском языке [электронный ресурс]
2. https://www.semikron.com/
3. Курбатов П.А. Электрические аппараты учебник и практикум для академического бакалавриата 2018. 247 с.
4. Суслов В.А. Тепломассообмен: учеб. пособие / СПбГУПТД ВШ ТиЭ. СПб., Часть 1 2016. -98с
5. ГОСТ 8865-93 [электронный ресурс]
THE USE OF AMARANTH FLOUR IN THE PRODUCTION OF NOODLES
Xia Shenshen
master student of the Faculty of Food Technology Sumy National Agricultural University of Ukraine;
Melnyk O.
Asociate Professor Technology of Nutrition Department Sumy National Agricultural University of Ukraine;
Sereda O.
Assistant Technology of Nutrition Department Sumy National Agricultural
University of Ukraine
Abstract
Recently, amaranth seeds are called the grain of the 21st century. Amaranth seeds contain a large amount of iron, calcium, magnesium, phosphorus and potassium, which are one of the important elements in the diet of pregnant women and diets in the treatment of diseases of the nervous and musculoskeletal systems.
Amaranth seeds are characterized by a high content of vitamins B and A, E and C, their content is twice as high as in fiber and oat bran. Therefore, amaranth flour is widely used in food production.
We investigated the effect of amaranth flour on the properties of noodles to increase the nutritional value of the product and develop recommendations for their production
Keywords: amaranth powder, drying, cooking, nutritional value, noodles.
Amaranth is classified as a pseudo-cereal grain, meaning it is not technically a grain like wheat or oats, but it has a comparable nutrient profile and can be used in a similar way. Its nutty flavor perfectly complements a variety of dishes: cereals, curries, salads, sweet and savory pastries. This nutritious grain is gluten free and rich in highly digestible protein, fiber, trace minerals and antioxidants. Amaranth flour is rich in calcium, magnesium, iron, cretinoids and fiber. In addition, the content of vitamins A, B, C and E is twice that of oat bran. It also contains high-quality, easily digestible protein, which is twice as large as in wheat or corn. 100 g of amaranth contains 14 g of pure protein, which is 20% of the daily protein intake for an adult.
Plant lectin ACA (Amaranthus caudatus aggluti-nin) is a plant lectin that exists in amaranth seeds and is a storage protein. It was originally recognized as a protein with high nutritional value in South America [1].The lectin is rich in essential amino acids such as lysine, tryptophan and some other sulfur-containing amino acids. It is a protein with high nutritional value, and compared with the standards of essential amino acids recommended by the World Health Organization for different proteins, The amino acid composition of ACA protein is in line with human requirements for essential amino acids. The experimental results of feeding the purified ACA protein in vitro show that it has a high inhibitory or toxic effect on the tested aphids [2]. It plays
an important role in the specific recognition of tumor cells, tissue identification and tumor treatment.
Amaranth contains 18 kinds of amino acids, including 8 kinds of amino acids that are necessary for the human body, E/E + N = 41,6%, E/N = 0,71, which is close to the E/E + N = 40% proposed by WHO/FAO[3]. The reference protein model whose E/N should be above 0,6. Comparing the essential amino acids in amaranth with the 1973 WHO/FAO essential amino acid scoring model, it can be seen that the sulfur-containing amino acid in amaranth is the first restricted amino acid, threonine is the second restricted amino acid, and the remaining amino acids are closer to the scoring model[4].
Amaranth is rich in calcium that is easily absorbed by the body, which can promote the growth of teeth and bones, and can maintain normal heart activity and prevent muscle spasms (cramps). It is rich in iron, calcium and vitamin K, which can promote blood coagulation, increase the content of hemoglobin and increase oxygen carrying capacity, and promote hematopoiesis and other functions. It is also the protagonist on the table for weight loss. Regular food can help you lose weight, promote detoxification, and prevent constipation[5].
Amaranth processed products are widely used in food production (bread, confectionery, culinary products, food concentrates).
Since noodles are a popular product among the population, because they are well saturated and have
high organoleptic properties, our goal was to study the effects of amaranth flour on the properties of noodles and the technology of its preparation.
The production of noodles has been developed so far, and it has been continuously improved and innovated on the original basis, such as the selection of raw materials, production technology and reaction conditions.
The amaranth noodles developed by this project have no food additives, which is in line with people's preference for green food and has a good taste [6].
Noodles were prepared using a cold kneading method (less than 30 °C), for kneading the dough we use a solid dough, the dough was prepared with a moisture content of 28,0-29,0 %.
Noodles were prepared in the form of a control sample and three types with the replacement of wheat flour with amaranth in the amount of 5,0; 10,0 and 15,0 %.
Fig. 1.
Control sample without the addition of amaranth flour
Food sensory index analysis score
Kneading the dough is carried out by mixing wheat flour with amaranth flour. The kneading time of the dough is 10-15 minutes. Then leave the dough to ripen and swell the gluten for 15-20 minutes.
Then the dough is sent for molding. Roll out the dough, forming a layer 1-2 mm thick, and adjust the pitch of the roller and the thickness of the noodle strip, cut the dough into strips 4-5 mm wide and 5-6 mm long. After formation, the noodles are dried by medium-temperature and medium-speed drying.
Evaluation of the quality of noodles with the addition of amaranth flour in comparison with the control sample without the addition of amaranth flour was performed by organoleptic evaluation of the quality of finished products, determination of physicochemical and cooking properties of noodles[7].
Determination of organoleptic parameters of finished products is presented on profilograms (Fig. 1-4).
Fig. 2.
Noodles with a replacement oof 5% wheat flour
Food sensory index analysis score
Fig. 3.
Noodles with a replacement of 10% wheat flour
Fig. 4.
Noodles with a replacement of 15% wheat flour
Organoleptic evaluation of finished products with the addition of amaranth flour showed that the best quality indicators have the third sample with the replacement of wheat flour with amaranth in the amount of 10%. The products are easily formed, there is no crunch when chewed, they have a cream color and a pleasant grassy smell. The products have a smooth surface, regular shape, without cracks and damage.
Of the physico-chemical parameters, the maximum mass fraction of moisture is important, which is provided for baby food -12%, and for the rest - 13%, and the acidity of products for all is - 4 degree of acidity, and with the addition of tomato products is - 10 degree of acidity. The results of determining the physicochemical parameters are presented in table 1.
Table 1
Physico-chemical quality indicators of noodles
Sample name Mass fraction of moisture, % Acidity of noodles, degree of acidity
Control sample without the addition of amaranth flour 7,0 2,5
Noodles with a replacement of 5% wheat flour 8,0 2,8
Noodles with a replacement of 10% wheat flour 11,0 5,7
Noodles with a replacement of 15% wheat flour 13,0 6,4
Determination of physicochemical parameters indicates that the mass fraction of moisture in the noodles with the addition of amaranth flour is within normal limits, and the acidity of the products increases in proportion to the addition of amaranth flour and does not significantly exceed certain norms. According to international standards, the water content of noodles is 5%-15%, and the acidity of the noodles is less than or equal to 6. In noodles
with amaranth powder content of 10%, the above standards are met. According to the above data, when the content of amaranth powder is 10%, the humidity is 11% and the acidity is 5,2, which meets international standards.
Determination of cooking properties of pasta was carried out by determining the duration of cooking and the amount of absorbed moisture. The results of the studies are presented in table 2.
Table 2
Cooking properties of noodles
Sample name Duration of cooking of products to readiness, minutes Weight gain, К
Control sample without the addition of amaranth flour 18,0 1,6
Noodles with a replacement of 5% wheat flour 20,0 1,72
Noodles with a replacement of 10% wheat flour 23,0 1,82
Noodles with a replacement of 15% wheat flour 26,0 2,0
Adding amaranth flour in an amount of 5 to 15% leads to a slight increase in cooking time, increase water absorption capacity. The more amaranth powder, the more time it takes to cook, the higher the water absorption and the larger the volume ratio. The reason is that the higher the content of amaranth powder, the greater the change in the original properties of the noodles.
From the sensory evaluation data, it can be seen that when the content of amaranth powder is 10%, it is the best, because 10% amaranth noodles have the fragrance of amaranth, but also maintain the toughness of the noodles, making the noodles taste better rich.
The nutritional value of noodles with the addition of 10,0% amaranth flour is presented in table 3.
Table 3
Nutritional value and macro-nutrient composition per 100g of amaranth flour noodles
Noodles with a replacement of 10% wheat flour Moisture content Fat content Protein content Carbohydrates content
Grams (g)
100g 11,0 0,6-0,7 30,5-30,7 56,1-56,8
Mineral content
Minerals Ca Cu Fe Mg Mn P K Na Zn
mg
100g 233 2,44 5,45 349,8 1,33 404,6 113,6 14,7 4,06
Vitamin content
Vitamin composition A B12 B6 C D E K
mg
100g 0,044 0 0,44 4,33 0 0,96 0,019
The data can show that noodles with amaranth powder content of 10,0 % are the best. This ratio of amaranth flour noodles has a high overall score. After adding amaranth flour, the flour quality of the mixed dough becomes worse, the formation time and stabilization time are shortened, the weakening degree increases, and the evaluation value and water absorption rate decrease. The test found that the addition of 10,0 % amaranth flour, the dough still has the floury characteristics of wheat flour. When the proportion of amaranth flour added reaches 15,0 %, the mixed dough has largely lost the dough characteristics of wheat flour. When the content of amaranth powder is 10,0 %, the finished noodles have a refreshing color, unique flavor, soft and refreshing, rich nutrition, aromatic odor and good taste.
The bulk of pasta are carbohydrates, especially starch and dextrins. The content of starch and dextrins in them is in the range of 55,0-57,0%. However, the addition of amaranth flour in the amount of 10,0% allows to increase the protein content to 30,0%, to enrich the noodles with minerals (ash content is up to 1,5%) and vitamins. As noodles are popular among consumers, the use of new raw materials of regional importance, including amaranth flour, will
expand the range of functional products, increase their nutritional value and give products new organoleptic properties.
These products, taking into account all technological requirements, can be manufactured for small workshop production and industrial production and prepared in restaurants.
References
1. Zhao Xiuling. The nutritional value and health function of amaranth [J]. China Healthy food, 2012:3-6.
2. Gao Wei; Liu Gang. Study on the production technology of pure buckwheat noodles. [J]. Food Technology and Active.1999 (2):11-13.
3. Peter van Baarlen, Jerry M. Wells. Michiel Kleerebezem. Regulation of intestinal homeostasis and immunity with probiotic and immunity lactobacilli. Trends in immunology 2013, 34:208-215
4. Jjon H, Backer J, Diaz H, et al. DNA from pro-biotic bacteria modulates murine And human epithelial and Immune function [J] Gastroenterology, 2004.126(5):1358- 1373.
5. Rakoffnahoum S, Paglino J, Eslamivarzaneh F, et al. Recognition of commensalmicroflora by toll-like receptors is required for intestinal homeostasis. [J]. Cell,2004.118(2):229-241
6. Hu Wangming. Research status and development prospects of functional food. [J]. Modern food, 2008.88-89.
7. Лабораторний практикум з технологи хлiбо-пекарського та макаронного виробництв / за ред. В.1. Дробот. - К.: Центр навч. лггери, 2006. - 330 с.
TYPES OF SINGLE-STOREY INDUSTRIAL BUILDINGS AND THE TYPES OF THEIR COATINGS
Serdyuchenko V.
3rd year student of the faculty of architecture and construction
Kretinin K.
associate professor of the department of architecture Kuban state agrarian university named after I. T. Trubilin
Abstract
This article discusses the types of one-story industrial buildings and the types of coatings used in their construction. It has been established that to facilitate the construction of such buildings, it is necessary to design their simple shape (square, rectangular), it is obligatory to take into account the dimensions of the spans, the height of the building and carefully approach the choice of materials for their construction. It was also found that there are different types of roofs (gable and others).
Keywords: one-storey industrial building, span, axis, column, flexible building, cover.
One-story buildings in industrial construction include buildings used for production processes, the manufacture of large-sized items, with the use of heavy bulky equipment [1, p. 25]. Such buildings are usually erected one-story.
To support coatings in such one-storey industrial buildings of a large area, it is always necessary to erect columns, which are usually arranged in regular rows. The columns divide the territory of the building into the required number of spans located parallel to each other.
In some cases, determined by the technological process of construction, a mutually perpendicular arrangement of spans is required. In this case, spans of one direction are called longitudinal, and perpendicular to them are called transverse.
In the plan, the main dimensions of the building are measured between the center lines. The axes running along the spans of the building are called longitudinal; crossing spans - transverse. The system of intersecting axes forms the alignment axes. Columns in such cases are placed at the intersection of the axes.
The distance between the longitudinal axes (span width) is called the span, the distance between the columns in the longitudinal direction is the column pitch. The usable size of the spans is determined by technological requirements, the level of development of construction equipment, the cost-effectiveness of the solution and other factors.
The dimensions of the spans and the spacing of the columns are strictly normalized in accordance with a single modular system in which the spans should be taken: for spans up to 12 m - multiples of the enlarged module of 3 m, and for spans over 12 m - 6 m. In other words, spans can be equal to 6; nine; 12; eighteen; 24; 30 m, etc. after 6 m, but usually no more than 36-42 m [2, p. 47].
The dimensions of the column spacing are taken as multiples of 6 m. The most commonly used spacing is 6 and 12 m. When the column spacing is enlarged,
the number of mounting elements of the frame and coating decreases, which allows not only to save production space up to 8-10% due to the sparse arrangement of the columns, but and increase the planning flexibility of buildings.
«Flexible» buildings are widely used in light industry, since in them the technological flow can be directed both along and across the spans, which allows, over time, to modify technological processes, to reinstall and replace equipment with a new or more modern one [3, p. 57].
In some cases, the column spacing has to be increased if large equipment is placed [4, p. 66]. For example, in modern open-hearth shops with spans of 2430 m, column spacing of up to 48 m is encountered.
The height from the floor to the bottom of the supporting structures of the covering of a one-story building is the general height dimension. The following range of sizes is established for the height of buildings: 3,6; 4,2; 4,8 m (module 0.6 m); 6,0; 7,2; 8,4; 9,6; 10,8 m (module 1,2 m); 12,6; 14,4; 16,2; 18 m and more (module 1,8 m).
To indicate the height, builders, in addition to the usual dimensions, use marks indicating the height of the location of one or another plane or line above the zero level (conventionally, this is the floor of the first floor). These marks can be positive or negative [5, p. 46].
The system of alignment axes and elevations forms a three-dimensional coordinate system that allows you to determine and fix the position in space of any point, line, plane in the technical drawing.
To simplify construction, when designing one-story buildings, it is necessary to strive for simple shapes of buildings in the form of a square or rectangle, the same height of spans and not allow the device of transverse spans. It is also necessary to strive to block
