Risk assessment is an integral part of enterprise's quality management system. The risk low products the most significant risk, as it directly related to concept enterprise competitiveness. paper analyzes scientific papers products, processes and services, their disadvantages, possible limits application. It proposed use mathematical dependences obtain estimates product indicators on a dimensionless scale. Knowing density function random variables knowing dependence scale, estimates....

Abstract The article considers several modern scientific papers substantiating the need for assessing workplace safety and focusing on methods applied quantitative assessment of working conditions. analysis found unsolved problems in qualimetry, which could lead to development new practical generally applicable effectively assess proved relevance topic helped determine aim article, i.e., a methodology conditions industries, considering harmful production factors. An exponential distribution,...

The mechanism of influence the Magnetofood additive on moisture retaining in rye-and-wheat dough various acidities was established. In a neutral medium, solvated nanoparticles are formed from polarized nanoparticles. Their surface acquires hydrophily and ability to interact with ionogenic groups biopolymers water dipoles. Interaction molecules results solvate complexes. an acidic protonated interacting form latter through hydrogen bonds dipoles formation alkaline hydroxylated by ion-dipole...

The moisture-retaining power (WRP) of dough is one main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics bread bakery products. For increasing WRP rye-wheat dough, polyfunctional food supplement “Magnetofood” offered. determining, what component plays leading role in absorbing retaining water – there was studied influence on water-absorbing gluten flour. It established, that adding amount 0,15 % for mass flour...

We investigated effect of the polyfunctional food additive “Magnetofооd” on physical-chemical, technological and organoleptic indicators rye-wheat dough finished products – bread “Kharkivski rodnichok” “Darnitsky”. The impact duration fermentation was examined. It proven that adding reduces time by 10.0–16.7 % (for prepared using wheat flour grade 1 pressed yeast), 7.1–14.3 2 yeast with low amylolytic activity).We established positive physical-chemical semi-finished product product....

The mechanism of interaction between nanoparticles (NP) from the polyfunctional food additive «Magnetofood» and functional groups complex proteins rye-wheat flour is established. NP mostly interact with at expense coordination bonds. Structural changes occur in structure under influence «Magnetofood»: there are formations «cluster» type electrostatic complexes biopolymer «Magnetofood».The on binding H2O by lipo- glucoproteids dough Nanoparticles modify glucoproteids, change spatial...

The issues of preserving the quality wheat-rye bread “Kharkiv Rodnichok”, enriched with polyfunctional food supplement “Magnetofood”, in process storage are considered. organoleptic analysis was carried out, physico-chemical, microbiological and structural-mechanical indices experimental samples Rodnichok” were compared control, which complex most fully characterize preservation freshness during accompanying processes.Organoleptic has revealed that introduction “Magnetofood” slows down...

The influence of the polyfunctional food additive "Magnetofood" on yield, batching, shrinkage, as well physicochemical, microbiological, organoleptic parameters wheat–rye bread" Kharkiv Rodnichok " enriched with this was investigated. introduction helps to increase biological value (the content microelement Fe is increased by 3 mg / 100 g), energy (increases kcal g) and storage period (grows 12 hours) in experimental bread samples compared control (wheat–rye "Darnitsky"). That is, supplement...

We studied influence of the polyfunctional food supplement "Magnetofооd" on technological parameters rye-wheat dough semi-finished product and finished product. A positive effect bread baked using it, is shown. It was established that adding in amount 0.15 % weight flour reduces fermentation time by 13.0 average %. The introduction also increases yield a 2.9 improves 3.45 average. revealed multifunctional enhances quality due to its capacity moisture retention inhibition hydrolysis processes...

The Fe 3 O 4 nanoparticles dissolution in the acid media (pH = 1.8-5.0; h) has been studied.The kinetic curves have obtained and О solubility determined using spectrochemical, gravimetric atomic absorption methods.Fe was found to be increased with increase inorganic acidity time.By means of SEM, XRD NMR analyses effect acidic on physico-chemical properties particles surface determined.

Moisture-retaining capacity (MRC) is one of the most important functional-technological properties. The food additive "Magnetofood" produces a comprehensive effect, including MRC. That explains importance studying MRC mechanism "Magnetofood". We have established interaction between nanoparticles (NP) and functional groups biopolymers carbohydrate complex rye-wheat flour. A "cluster-capillary" model with dough carbohydrates proposed. Water molecules are initially adsorbed, particularly at...

Introduction.The mechanism of fattening and fat content nanoparticles a food additive on the basis double oxide twoand trivalent iron, which is represented by model "Two-layer coordination", substantiated.Materials methods.Nanoparticles dietary supplement based bicarbonate iron oxide, coated with linoleic acid unrefined sunflower oil.Fat-retaining ability was investigated using IR-Fourier (FTIR) energy-dispersive X-ray (EDX) spectroscopy, as well scanning electron microscopy (TEM).Results...

The food additive "Magnetofood", in the form of a nanopowder with particles size (70‒80) nm, has been designed and proposed as an improver for structure whipped desserts. "Magnetofood" can both independently structural mechanical properties masses influence gel-forming agent, participating chemical electrostatic interactions it. Therefore, simultaneously several technological disperse system: it become stabilizer, thickener, foam- jelly-forming agents. Owing to Fe (II), nano dimensions,...

A spectrophotometric method of the assessment stability and determining morphological characteristics lipid-magnetite suspensions (LMS) was studied. The sizes particles magnetite with a surface-active substance (SAS) were defined. diameter is 78 nm. concentration stabilized by surface–active determined – (number in 1 cm3) equals N=1.33 ∙ 1012 cm-3 when obtaining suspension. slight decrease number SAS cm3 suspension observed over time: during 48 hours, decreased from 1.33 ∙1012 down to 1.13...

The study of stability lipid-magnetite suspensions (LMS) was carried out using photometry and electronic microscopy. All are rather stable in time. best results were demonstrated by with ratio Fe3O4: SAS=0,02:0,35 g or 0,04 mass % : 0,70 0,025: 0,35 0,05 %. sizes magnetite particles from SAS determined as– <d>~76 nm. It established, that time (0–48,0 hours) growth wave length (210 – 1000 nm) is observed the gradual increase transmission coefficient 25 to 71,9 (1000 at 0 hours...

With the aid of methods photometry and electronic microscopy, we studied sedimentation aggregative stability lipid­magnetite suspensions (LMS). Different LMS were obtained. All are sufficiently stable over time. The best results in displayed by suspensions, which ratio Fe3O4:SAS=0,02:0,35 g or 0,04 mass %:0,70 % 0,025:0,35 0,05 %. We determined size particles magnetite with SAS. order mean particle is defined – it amounts to <d>~76 nm.It was found that course time (0–48,0 h) an...

Flour confectionery products have an unstable polyphase structure that needs stabilization. The nutrient composition of these is characterized by a high content sugar and saturated fatty acids. protein, dietary fiber, vitamins, minerals low. This predetermines the feasibility using latest raw materials. paper has proven possibility flour from extruded sunflower seed kernels (FESSK). FESSK unique protein-mineral material ingredient contains essential amino polyunsaturated acids, as well...

Introduction.It is investigated the influence of food additive on nanopowder basis double oxide two-and trivalent iron for quality and technological properties beef minced meat.Materials methods.The meat in which was added amount 0,05-0,15 %.The water -holding capacity fatretaining determined by using a butyrometer refractometer; stability forage emulsions centrifugation method; degree penetration marginal shear stress tapered plastomer: stickiness -by size effort separating two surfaces...

Introduction.The complex analysis of the estimation efficiency new food product using nanoparticles additive "Magnetofood" on basis two and three valence iron oxides is presented.Materials methods.Food products made with use "Magnetofod" (Fe3O4) were investigated standard commonly used methods experimental studies (organoleptic indicators for a 5-point scale; moisture fat removal capacity butyrometer refractometer; output finished difference masses), expert analysis.Results discussion.The...

Introduction.The mechanism of water-binding and water-retention health additives based on double oxide two-and trivalent iron "Magnetofood"(Fe3O4).Materials methods.A model system nanoparticles the "Magnetofood" (Fe3O4) additive is added to water, starch, egg white, fat, linoleic acid, wheaten wheat.water-retaining capacity (WRC) was achieved by energy dispersive x-ray (EDX) IR-Fourier spectroscopy (FTIR), Shokh method, indicator method (IM), differential thermal analysis (DTA), coefficient...