FOOD PRODUCTION: INNOVATIVE TECHNOLOGICAL SOLUTIONS
Keywords:
products for enteral nutrition, herodietetic purpose, emergencies, elderly people, aging, metabolic activity, diabetes, raw components, approaches to classification, milk A2, hard cheeses, enriched milk A2, carrot powder, milk carotenoids, amino acids of milk, β-casein A2, biological value, cheese yield, milk proteins, functional products, multicomponent semi-finished products of a high degree of readiness, mechanism of competitiveness, concentration, drying, resource saving, film-like electronic heater of radiating type, structural and mechanical indicators, temperature field, cattle breeding, food safety, beef, quality of consumed proteinSynopsis
In the presented material of Chapter I, it was analyzed that the share of persons belonging to the representatives of older age groups in the general structure of the Earth's inhabitants in 2025 will reach the level of 20%. Ukraine is also one of the countries characterized by significant rates of population aging. The essence of the aging process, the changes that occur in the body during this process, in particular in emergency situations, including with physical and nervous overloads, somatic diseases, injuries. The prospect of conducting scientific developments to provide opportunities for target consumers of this product, including on national markets, to choose from an expanded range of products of appropriate quality. The studied results create a basis for the development and production of both ingredients and products for enteral nutrition of persons of older age groups, paying attention to the creation of appropriate conditions for ensuring the health of the population
Chapter II presents the results of the scientific substantiation of the feasibility of using dietary A2 milk, obtained by enriching it with carrot (Daucus carota) powders, and its advantages. In particular, it has been investigated that the use of carrot powders allows to improve the amino acid composition of milk, to significantly ensure the body's daily need for essential amino acids. The perspective of using this milk in cheese making has also been established.
Chapter III presents the scientific justification and analysis of the proposed resource-saving method of production of polycomponent puree-like semi-finished products of a high degree of readiness based on own plant raw materials of apple, Jerusalem artichoke, cranberry, red beet and hawthorn was carried out. It has been substantiated that the hardware implementation of the proposed method is provided by the author's developed designs of unified mobile low-temperature devices, the feature of which is the reduction of energy and metal consumption, ensuring uniformity of heat supply, stabilization of the temperature range, the possibility of using secondary heat energy.
Chapter IV presents data on the current state of production of agro-industrial raw materials, the share of animal husbandry in it, its socio-economic significance, and the importance of development for ensuring the nutritional needs of the population of Ukraine. The presented material established that the share of beef consumption by Ukrainians as a source of complete protein and certain vitamins is insignificant. Data on the consumption of beef by the population of Ukraine in recent years and the reasons for the decrease in this indicator are also given.
Chapters
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