Articles

Determination of the Regulated Technological Production Parameters of the Functional product as a Quality Characteristics Formation Factor

Authors:

Shamova M.M., Kapljuchenko I.V., Avstrievskikh A.N.

Abstract:

Authors developed the technology of a new specialized product in the form of an encapsulated biologically active additives (BAA). The main stages of its production are: preparing raw materials and L-carnitine substances; beating and sieving; dosing and mixing formulation components; preparing gelatin solution; encapsulating and drying; evaluating the product appearance, packing and storing. The thesis set adjustable settings: sieving raw materials through a sieve with a cell of 0.5 mm; temperature regimes while apportioning and mixing formulation ingredients − not above 35 °C, L-carnitine – 30 °C; the temperature of the water in the mixer while making gelatin – 85 °C, the stirrer speed – 35 rpm.; duration – 2.5 hours per 210 kg of ready to use gelatin; time of encapsulation and drying – 30-60 hours to a constant capsules weight. Subdivisions of the enterprises "Art Life" (Tomsk) tested and implemented the technology. Its features are gentle production parameters, the possibility of combining different formulation ingredients by properties while maintaining its biological activity. Authors determined qualitative characteristics of the developed specialized product; justified its effectiveness and functional orientation by the results of clinical studies on a representative group of patients with dyslipidemia and I and II stages of hypertension. A man implemented the industrial production.

Keywords:

functional; quality; technology; food additives