INVESTIGATION OF THE PROCESS OF BEE POLLEN COMMINUTION
Abstract
The quality of modern food products may be improved by adding bee pollen (PB) to the composition. The important stage of the process of improvement of an existent product or creation of new one is the optimization of the technology of bee pollen preparation, especially, comminution. The aim of the researches was to investigate the process of comminution and to optimize technological parameters for receiving high quality powder, used as a component of sour-milk beverages and other products. The study elucidates the influence of a series of factors on the size of particles and quality of bee pollen powder by technological and phytochemical properties. Using the visual method with modern optimal devices, it was established, that pollen can be comminuted to the particles size 120–8 mcm. The dispersity degree of received powder caused changes of the phytochemical activity and technological parameters of a product. The method of colorimetry determined that the content of flavonoids in pollen increases by 53 % at communiting to particle sizes 15±5 mcm and decreases at the higher dispersity.
The screen method determined the homogeneity of the material, processed by three types of comminutors and substantiated the use of a mill-pestle in the technology of bee pollen comminution as the most effective comminutor.
Using the plan of the complete factor experiment of the third kind, there were studied the surfaces of a response of the dependence of pollen powder homogeneity on the comminutor work intensity, mass and term of the material processing. Technological parameters of pollen comminution by a mill-pestle were optimized: working body speed 70–80 turn/min (min−1), processing duration – 6 min, batch mass – 150 g.
Downloads
References
Rashid, A., Thakur, Er. S. N. (2012). Studies on Quality Parameters of Set Yoghurt Prepared By the Addition of Honey. International Journal of Scientific and Research Publications, 2 (9), 1–10.
Yerlikaya, O. (2014). Effect of bee pollen supplement on antimicrobial, chemical, rheological, sensorial properties and probiotic viability of fermented milk beverages. Mljekarstvo, 64 (4), 268–279. doi: 10.15567/mljekarstvo.2014.0406
Shleykin, A. G., Barakova, N. V., Petrova, M. N., Danilov, N. P., Argymbaeva, A. E. (2015). Vliyanie sakharnogo siropa, meda i zlakov na reologicheskie svoystva yogurta. Nauchnyy zhurnal NIU ITMO, 2, 24–34.
Snezhko, О., Lomova, N., Narizhnyy, S., Mingaleeva, Z. S. (2015). Enhancing food safety of pollen by means of irradiation. Ukrainian Food Journal, 4 (1), 32–39.
Snezhko, О. O., Lomova, N. N. (2014). Influence of incorporating honey, royal jelly and pollen on biotechnological processes of dairy drink. Eastern-European Journal of Enterprise Technologies, 2 (12 (68)), 62–65. Available at: http://journals.uran.ua/eejet/article/view/23359
Lomova, M. N. (2015). The Biomass of Streptococcus thermophilus and Bifidobacterium longum in dairy medium with bee pollen. Biotechnologia Acta, 8 (1), 71–75. Available at: http://nbuv.gov.ua/UJRN/biot_2015_8_1_10 doi: 10.15407/biotech8.01.071
Solomka, V. A., Tyndyk, E. V. (2014). Tsvetochnaya pyl'tsa i zdorov'e. Kyiv: Meditsina Ukrainy, 14. Available at: http://dopomoha.kiev.ua/firms/med-pilca.htm
Rimpler, M. (2003). Von Bienen gesammelte Blutenpollen: Eigenschaften und Verwendung. Arztezeitschrift für Naturheilverfahren, 44 (3), 158–165.
Dodds, J., Bhandari, B., Bansal, N., Zhang, M., Schuck, P. (2013). Techniques to analyse particle size of food powders. Handbook of Food Powders, 309–338. doi: 10.1533/9780857098672.2.309
Murthy, T. P. K., Manohar, B. (2013). Grinding Studies of Mango Ginger: Mathematical Modelling of Particle Size Distribution and Energy Consumption. American Journal of Food Science and Technology, 1 (4), 70–76.
Pekal, A., Pyrzynska, K. (2014). Evaluation of Aluminium Complexation Reaction for Flavonoid Content Assay. Food Analytical Methods, 7 (9), 1776–1782. doi: 10.1007/s12161-014-9814-x
Biyik, S., Aydin, M. (2015). The Effect of Milling Speed on Particle Size and Morphology of Cu25W Composite Powder. Acta Physica Polonica A, 127 (4), 1255–1260. doi: 10.12693/aphyspola.127.1255
Copyright (c) 2017 Sergey Merzlov, Neonila Lomova, Serhiy Narizhniy, Olha Snizhko, Viktor Voroshchuk
This work is licensed under a Creative Commons Attribution 4.0 International License.
Our journal abides by the Creative Commons CC BY copyright rights and permissions for open access journals.
Authors, who are published in this journal, agree to the following conditions:
1. The authors reserve the right to authorship of the work and pass the first publication right of this work to the journal under the terms of a Creative Commons CC BY, which allows others to freely distribute the published research with the obligatory reference to the authors of the original work and the first publication of the work in this journal.
2. The authors have the right to conclude separate supplement agreements that relate to non-exclusive work distribution in the form in which it has been published by the journal (for example, to upload the work to the online storage of the journal or publish it as part of a monograph), provided that the reference to the first publication of the work in this journal is included.