Freezing and freeze-drying of strawberries with an additional effect of micro-vibrations.

Our research focuses on the formation of ice crystals and evaluating the structure of preserved frozen and freeze-dried strawberries. Strawberries were frozen in two ways. One-half of strawberries were frozen at - 30 °C under conditions of convective heat exchange. The other half of strawberries were frozen under the same conditions with an additional effect on the strawberries of micro-vibrations created in the air of the freezer according to a specific program. A digital frequency synthesizer that generates 250 W/m3 electromagnetic field rectangular pulse packets in the frequency bands of 2500-5000 kHz creates micro-vibrations. The microstructure of strawberries, the number of cells that have retained their structure and firmness were determined in frozen strawberries. The strawberries retained 25-30% of the cell structure of their total number during traditional freezing, and 65-70% of the cell structure when frozen under micro-vibration. The data of the penetration and shear stress showed that the strawberries frozen under micro-vibration conditions were 10-15% stronger. Then researched strawberries were vacuum freeze-dried. The primary drying temperature was 30 + 1 °C below zero and at the secondary drying the temperature was 38-40 °C. The microstructure and firmness of strawberries were researched in dried samples also. Freeze-dried strawberries frozen under micro-vibration had small and evenly distributed capillaries and their firmness was 8-10% higher than freeze-dried strawberries frozen by the traditional method. Thus, freezing strawberries with the additional effect of micro-vibration have a positive effect on the firmness of both frozen strawberries and freeze-dried strawberries.

[Composition and clinical use of bovine colostrums].

In recent years, a large number of the researches giving fuller picture about structure and properties of bovine colostrums (BC), that allows to apply it at various diseases in clinical practice was carried out in the world. The critical analysis of the modern literature showed bovine colostrums is rich with immunoglobulins, antimicrobials and growth factors in comparison with nature milk. The positive effect of supplementation of bovine colostrums in diarrhea in persons with immune-deficiency syndromes, for treatment NSAID-induced gastrointestinal disturbances, at postoperative responses and in treatment of upper respiratory infection is supposed.

[Influence of specialized protein food products on functional status of wrestlers].

Influence of system of protein and amino acid rehabilitation on a functional condition of wrestlers is studied. It is established that the offered system has a wide range of adaptogenic. Found that the proposed system and actoprotective activity shows immunoprotective effect on the humoral immune system, accelerates processes of restoration after physical activity, provides a gain of working capacity, and also promotes adaptation of cardiovascular system for physical exercise.