Issue №: 2(113)
The journal deals with the problems of vibration technologies and machines, mathematical methods of vibration process studies, information on design and technological development, presents teaching and methodological aspects of teaching in the Higher School of Applied Sciences, where vibration machines and technologies are studied.
USE OF SOYBEAN PROCESSING TECHNOLOGY IN THE PRODUCTION OF HEALTH PRODUCTS
Kolianovska Liudmyla – PhD in Engineering, Associate Professor of the Department of Bioengineering, Bio- and Food Technologies, Vinnytsia National Agrarian University (3 Solnechna Str., Vinnytsia, 21008, Ukraine, e-mail: kolianovska73@gmail.com, https://orcid.org/0000-0002-8645-3515)
Nysterenko Iryna – Master of Science, Faculty of Production Technology, Processing and Robotics in Animal Husbandry, Vinnytsia National Agrarian University (3 Solnechna St., Vinnytsia, 21008, Ukraine)
Trends in the development of modern food technologies are aimed at expanding the range of health products. Against the backdrop of popularization and awareness of healthy eating, the population needs new products that would meet the nutritional needs of the body, be inexpensive and enrich the daily diet.
Among the proteins of plant origin, soy proteins are the most complete and can serve as an alternative to animal proteins to some extent. Soybeans contain 2 times more protein than bird, fish and animal meat. Soy protein is 2 times cheaper than wheat protein, 14 times cheaper than dairy protein, and more than 21 times cheaper than meat protein. It is this fact that has led to a 7-fold increase in global soybean production over the past 70 years.
That is why one of the areas of production of new food products is the use of the basic legume representative – soybeans.
The paper presents the development of protein and vitamin concentrate technology and formulations of health products based on soy.
The research was conducted using the following methods: causal analysis, experimental, economic and statistical, calculation and design, and logical generalization.
As a result of the study, practical recommendations have been developed on the technology of protein and vitamin concentrate and formulations of health products based on soybeans, which allow expanding the range of products for this purpose. The technical specifications «Soybean food products» TU U10.8-24824144966-002: 2021 were also developed and included in the database «Technical Specifications of Ukraine».
The scientific novelty of the research results lies in the development of protein-vitamin concentrate technology and formulations of health products based on soybeans approved by the technical specifications. The research results show the possibility of expanding the use of soy-based health foods in the production of health foods, which allows to increase the range of soy products with improved chemical composition.
1. Olías, R., Delgado-Andrade, C., Padial, М., Marín-Manzano, С., Clemente, А. (2023). An Updated Review of Soy-Derived Beverages: Nutrition, Processing, and Bioactivity. Foods, Jul; 12(14). [in English].
2. Joo, К.Н., Kerr, W.L., Cavender G.A. (2023) The Effects of Okara Ratio and Particle Size on the Physical Properties and Consumer Acceptance of Tofu. Foods. Aug; 12(16). [in English].
3. Rizzo, G., Baroni, L. (2018). Soy, Soy Foods and Their Role in Vegetarian Diets Nutrients. Jan; 10(1). [in English].
4. Gamba, R. R., Yamamoto, S., Abdel-Hamid, M., Sasaki, T., Michihata, T., Koyanagi, T., al (2020). Chemical, Microbiological, and Functional Characterization of Kefir Produced from Cow's Milk and Soy Milk. Int J Microbiol. [in English].
5. Helstad, А., Marefati, А., Ahlström, С., Rayner, М., Purhagen, J., Östbring, К. (2023). High-Pressure Pasteurization of Soy Okara. Foods. Oct; 12(20). [in English].
6. Guan, X., Zhong, X., Lu, Y., Du, Y., Jia, R., Li, Н., al. (2021). Changes of Soybean Protein during Tofu Processing. Foods. 2021 Jul; 10(7). [in English].
7. Arai, Y., Nishinari, К., Nagano, Т. (2021). Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method. Foods. Feb; 10 (2). [in English].
8. Ichikawa, N., Shiuan Ng, L., Makino, S., Goh, L. L., Lim, Y. J. (2022). Solid-State Fermented Okara with Aspergillus spp. Improves Lipid Metabolism and High-Fat Diet Induced Obesity. Metabolites. Mar; 12(3). [in English].
9. Ramdath, D.D., Padhi, М.Т.Е., Sarfaraz, S., Renwick, S., Duncan., A.M. (2017). Beyond the Cholesterol-Lowering Effect of Soy Protein: A Review of the Effects of Dietary Soy and Its Constituents on Risk Factors for Cardiovascular Disease. Nutrients. Apr; 9(4). [in English].
10. Fang, L., Du, Y., Rao X. (2022). A Survey Study on Soy Food Consumption in Patients with Chronic Kidney Diseases. Inquiry. Jan-Dec; 59. [in English].
11.Swallah, M.S., Fan, H., Wang, S., Yu, H., Piao C. (2021). Prebiotic Impacts of Soybean Residue (Okara) on Eubiosis/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions. Molecules. Jan; 26(2). [in English]..
12. Colletti, А., Attrovio, А., Boffa, L., Mantegna, S., Cravotto, G.(2020). Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing. Molecules. May; 25(9). [in English].
13. Aiello, G., Pugliese, R., Rueller, L., Bollati, C., Bartolomei, M., Li, Y., al. (2021). Assessment of the Physicochemical and Conformational Changes of Ultrasound-Driven Proteins Extracted from Soybean Okara Byproduct. Foods. Mar; 10(3). [in English].
14. Larry G. Heatherly, Harry Е. Hodges. (2019). Soybean Production in the Midsouth. Taylor & Francis. 400 р. [in English].
About the journal
The journal "Vibrations in Engineering and Technologies" is included in the list of technical scientific publications of Ukraine
(Category "B", Order of the Ministry of Education and Science of Ukraine dated July 2, 2020 No. 886)
Old version of the site: http://vibrojournal.vsau.edu.ua/
The journal "Vibrations in Engineering and Technology" is indexed by the following databases and catalogs:
The certificateof massmedia State registration:kv no 16643-5115 from 30.04.2010 .
Founder of the journal: Vinnytsia National Agrarian University
The journal is devoted to highlighting current issues in engineering, mechanical engineering, and technological processes, including the study of dynamic and oscillatory phenomena in technical systems, the application of mathematical methods for process modeling and analysis, as well as the presentation of results of design-engineering and technological developments. Particular attention is given to the study of vibration processes and their application in modern technologies.
The purpose of the scientific journal “Vibrations in Engineering and Technologies” is to disseminate the results of fundamental and applied research in the field of engineering sciences aimed at developing theoretical foundations and practical approaches to the design, analysis, and improvement of machines, materials, and technological processes, including the use of vibration and oscillatory effects in various sectors of production.
The publication is focused on the formation of a modern scientific and informational environment for the effective exchange of research results, support of innovative development, and implementation of advanced technical solutions in industry, agro-industrial production, and related fields.
The journal promotes the development of interdisciplinary research, the integration of modern engineering approaches, and the enhancement of the efficiency of technological processes and technical systems, including through the rational use of vibration phenomena.
Objectives of the Scientific Journal
To achieve its stated purpose, the journal addresses the following key objectives:
dissemination of results of fundamental and applied scientific research in the fields of mechanics, mechanical engineering, technological processes, machine dynamics, and equipment, as well as in areas related to the application of vibration phenomena in engineering and technologies;
promotion of research aimed at the creation and improvement of machines, mechanisms, and technological equipment based on oscillatory and vibration processes;
support for the implementation of modern technological solutions focused on improving productivity, energy efficiency, and reliability of technical systems;
обеспечение scientific exchange of research results among research institutions, higher education establishments, and industrial enterprises;
development of interdisciplinary cooperation among researchers in the fields of mechanics, materials science, material processing technologies, and automation of technological processes;
dissemination of modern scientific achievements and advanced technologies related to the application of vibration processes in production and technical systems.
Publisher Vinnytsia National Agrarian University
In June 1994 the 2nd International Scientific and Technical Conference "Application of vibrations for technological purposes" was organized on the basis of Vinnytsia State Agricultural Institute. Leading experts in this field, noting the significant contribution to the school of Vibration Engineering under the leadership of P. S. Bernyk, proposed to create a professional all-Ukrainian scientific and technical journal "Vibration in engineering and technology..The journal was foundedat Vinnytsia State Agricultural Institute and P.S. Bernyk was elected to be the chief editor .
For all these years (since 1994) theJournal "vibration in engineering and technology" published 119 issues wherestudy of vibration effects, the creation of progressive energy saving technologies and equipment for their implementation were highlighted.
Currently Ihor Kupchuk, Candidate of Technical Sciences, Associate professor, Associate Professor of the Department of Engineering Mechanics and Technological Processes in the Agricultural Industry Faculty of Engineering and Technology Vinnytsia National Agrarian University is the chief editor of the "Vibrations in engineering and Technology"
The journal "Vibration in Engineering and technology", which has no analogues on the territory of Ukraine, is well known abroad.
