title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¸ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½ÑÑ Ð¼Ð°ÐºÐ°ÑÐ¾Ð½Ð½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Development of Recipe and Technology for the Production of Enriched Macaroni Products
Creators: name: Ð¤Ð°ÑÑÐµÑÐ´Ð¸Ð½Ð¾Ð²Ð°, ÐÐ»Ð¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2023
Subjects: Ð¼Ð°ÐºÐ°ÑÐ¾Ð½Ð½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð¸Ðµ
Ð°Ð»ÑÐ³Ð¸Ð½Ð°Ñ Ð¼Ð°Ð³Ð½Ð¸Ñ
Ð¾Ð²Ð¾ÑÐ½ÑÐµ Ð¿ÑÑÐµ
Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑ Ð°
pasta products
enrichment
magnesium alginate
vegetable puree
factory design

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¼Ð°ÐºÐ°ÑÐ¾Ð½Ð½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸ ÑÐ¿Ð¾-ÑÐ¾Ð±Ð¾Ð² Ð¸Ñ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð¸Ñ, Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð² ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ Ð¿ÑÐ¾ÐµÐºÑ Ð¼ÑÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÐ°. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ Ð±ÑÐ»Ð¸ ÑÐµÑÐµÐ½Ñ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: 1. ÐÑÐ¿Ð¾Ð»Ð½ÐµÐ½ Ð¾Ð±Ð·Ð¾Ñ Ð½Ð°ÑÑÐ½Ð¾Ð¹ Ð¸ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½Ð¾Ð¹ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ Ð½Ð° ÑÐµÐ¼Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ñ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð° Ð¼Ð°ÐºÐ°ÑÐ¾Ð½Ð½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÑ Ð¿Ð¸ÑÐµÐ²ÑÑ ÐºÐ¾Ð¼Ð¿Ð¾-Ð½ÐµÐ½ÑÐ¾Ð². 2. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµ-ÑÑÐ²Ð° Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½ÑÑ Ð¼Ð°ÐºÐ°ÑÐ¾Ð½Ð½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½ ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½ÑÐ¹ Ð°Ð½Ð°Ð»Ð¸Ð· Ñ Ð¿Ð¾ÐºÐ°-Ð·Ð°ÑÐµÐ»ÑÐ¼Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÑÐ°Ð´Ð¸ÑÐ¸Ð¾Ð½Ð½ÑÑ Ð¼Ð°ÐºÐ°ÑÐ¾Ð½Ð½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹. 3. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¾ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÑ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº Ð½Ð° Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½ÑÑ Ð¼Ð°ÐºÐ°ÑÐ¾Ð½Ð½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, Ð½Ð° ÑÑÐ¾ÐºÐ¸ Ð¸Ñ Ð³Ð¾Ð´Ð½Ð¾ÑÑÐ¸ Ð¸ ÑÐ¾ÑÑÐ°Ð½ÑÐµÐ¼Ð¾ÑÑÑ Ð¿Ð¾ÐºÐ°-Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿ÑÐ¸ ÑÑÐ°Ð½ÐµÐ½Ð¸Ð¸. 4. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½Ð°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð° Ð¼ÑÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÐ° Ð¿Ð¾ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ñ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½ÑÑ Ð¼Ð°ÐºÐ°ÑÐ¾Ð½Ð½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, Ð¿ÑÐ¾Ð¸Ð·Ð²ÐµÐ´ÐµÐ½ Ð¿Ð¾Ð´Ð±Ð¾Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¾Ð±Ð¾-ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ, Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½ ÑÐ°ÑÑÐµÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÑ, ÑÐºÐ»Ð°Ð´ÑÐºÐ¸Ñ Ð¸ Ð²ÑÐ¿Ð¾Ð¼Ð¾Ð³Ð°ÑÐµÐ»ÑÐ½ÑÑ Ð¿Ð¾Ð¼ÐµÑÐµÐ½Ð¸Ð¹, ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð¸Ð½ÑÑÑÑÐºÑÐ¸Ñ (Ð¢Ð). 5. Ð¡ÑÐ¾ÑÐ¼ÑÐ»Ð¸ÑÐ¾Ð²Ð°Ð½Ñ Ð²ÑÐ²Ð¾Ð´Ñ Ð¾ ÑÐµÐ»ÐµÑÐ¾Ð¾Ð±ÑÐ°Ð·Ð½Ð¾ÑÑÐ¸ Ð¿ÑÐ¾ÐµÐºÑÐ¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ Ð¼ÑÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÐ° Ð¿Ð¾ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ñ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½ÑÑ Ð¼Ð°ÐºÐ°ÑÐ¾Ð½Ð½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹. 6. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½ Ð¿Ð»Ð°Ð½ Ð¼ÑÑÐ½Ð¾Ð³Ð¾ ÑÐµÑÐ° Ñ ÑÐ°ÑÑÑÐ°Ð½Ð¾Ð²ÐºÐ¾Ð¹ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¾Ð±Ð¾ÑÑ-Ð´Ð¾Ð²Ð°Ð½Ð¸Ñ (Ð 1:50). ÐÑÐ¸ ÑÐ±Ð¾ÑÐµ Ð´Ð°Ð½Ð½ÑÑ, Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼ÑÑ Ð´Ð»Ñ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ñ ÑÐ°Ð±Ð¾ÑÑ, Ð±ÑÐ»Ð¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾-Ð²Ð°Ð½Ñ Ð¿Ð¾Ð¸ÑÐºÐ¾Ð²ÑÐµ ÑÐ¸ÑÑÐµÐ¼Ñ: eLIBRARY, CYBERLENINKA, disserCat. ÐÑÐ¸ Ð¾Ð±ÑÐ°-Ð±Ð¾ÑÐºÐµ Ð´Ð°Ð½Ð½ÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð°ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ°Ñ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð°: Microsoft Excel. ÐÑÐ¸ Ð²Ñ-Ð¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ð¸ Ð³ÑÐ°ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ ÑÐ°ÑÑÐ¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ñ: nanoCAD.
description: This work is dedicated to the study of pasta product technology and methods of their enrichment. Based on the results, a project of a flour mill has been developed. The following tasks were accomplished during the process of completing the fi-nal qualifying work: 1. A review of scientific and normative literature on the technology of macaroni product manufacturing with various food components was conducted. 2. Physicochemical and organoleptic quality indicators of enriched macaroni products were determined, and a comparative analysis of the results was performed in relation to the quality indicators of traditional macaroni products. 3. The influence of various additives on the organoleptic properties of enriched macaroni products, as well as the shelf life and preservation of quality indicators dur-ing storage, was investigated. 4. A production program for the flour mill was developed for the production of enriched macaroni products. Selection of technological equipment was carried out, and calculations for storage, production, and auxiliary premises were performed. A technological instruction (TI) was developed. 5. Conclusions were formulated regarding the feasibility of designing a flour mill for the production of enriched macaroni products. 6. A layout plan of the flour mill with the arrangement of technological equip-ment (M 1:50) was developed. When collecting the data necessary to complete the work, search engines were used: eLIBRARY, CYBERLENINKA, disserCat. The following program was used for data processing: Microsoft Excel. When performing the graphic part, the program was used: nanoCAD.