Nowadays, fortified foods are quite popular all over the world. Is this really an urgent need or just another fashionable trend in dietetics? What does such food provide? To these questions to the correspondent " MedPulse. ru" answered Corresponding Member of the Russian Academy of Medical Sciences, Doctor of Medical Sciences, Professor, Deputy Director of the Research Institute of Nutrition of the Russian Academy of Medical Sciences (Moscow) Minkail Magomed Gapparov.

First of all, these are products enriched with dietary fiber, bifidobacteria and lactobacilli, vitamins, minerals and microelements. This includes special food for athletes, dietary products for patients, and a significant portion of dietary supplements.

The purpose of such nutrition is to improve people's health and prevent the most common diseases. Fortified foods help increase physical endurance, immunity, improve digestion and regulate appetite.

The most valuable categories include food enriched with so-called bifidobacteria. They are present in the human body and are necessary for any of us, as they wage a tireless fight for health against hordes of harmful microbes. Moreover, this battle with harmful microflora begins at birth and continues throughout life. Another thing is that there are often not enough fighters for our health in the body, and they are unable to help the immune system. And, having weakened, they themselves need support.

Fortified food products fulfill this mission. By supplying live bacteria to the body, they strengthen it and fill it with vitality, which helps to resist various ailments. Moreover, these assistants are also useful for healthy people for preventive purposes. Foods and drinks with bifidobacteria are food for every day, which will not hurt anyone. It can accompany breakfast, lunch, and dinner.

Products with live bacteria improve the functioning of the gastrointestinal tract, help with liver and pancreas diseases, allergies, and immune system disorders. Some of them are invaluable even in cancer, when patients undergo chemotherapy and radiation therapy, and the natural intestinal microflora dies.

Japan is considered the leader in the production and consumption of fortified products. There, live bacteria are supplied to bread, cheeses and even concentrated soups. In other countries they produce fortified kefir, ice cream, butter, cottage cheese, juices and even chewing gum...

We also have such food. Most often these are fermented milk products with the prefix “bio” - and there are already quite a lot of them. To facilitate production, medicinal ones are simply added to other starter cultures. This is done, for example, in the production of bifidoka and biokefir: they are fermented with kefir starter, and at some stage of production bifidobacteria are added to them.

Healthy dairy products

Bifidok. Kefir enriched with bifidobacteria. Combines medicinal and nutritional properties. The product is intended for dietary and therapeutic nutrition of children starting from 6 months of age, with artificial and mixed feeding, as well as for older children and adults.

Beeffruit. A therapeutic and health-improving fermented milk product. Contains bifidobacteria and lactobacilli, which regulate intestinal function, prevent the formation of gases, and participate in the body's metabolic processes.

Bifilife. A fermented milk product, for the preparation of which a complex starter culture is used, which contains 5 types of bifidobacteria. It contains low molecular weight proteins, essential amino acids, vitamins, microelements and, what is especially valuable, living cells of lactic acid bacteria. Bifilife improves immunity, normalizes intestinal function, and improves metabolism.

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ST. PETERSBURG NATIONAL RESEARCH UNIVERSITY OF INFORMATION TECHNOLOGY, MECHANICS AND OPTICS

Faculty: "Food Biotechnology and Engineering"

Department: "Applied biotechnology"

Principles of fortifying foods with vitamins

Discipline: "Biotechnology of functional food products"

Completed by: 2nd year master's student gr. T4228

Zainidinova M.R.

Accepted by: Associate Professor; Candidate of Technical Sciences

Evstigneeva T.N.

St. Petersburg - 2015

food fortification food

Introduction

1. Functional nutrition

1.1 Requirements for functional products

2. Functional ingredients and their role in human nutrition

2.1 Vitamins

3. Food fortification

4. Types of fortification of products

5. Vitaminization technology

Conclusion

Bibliography

Introduction

Currently, nutrition issues have again become relevant. It has been established that insufficient intake of vitamins predisposes to alcoholism and enhances the destructive effect of alcohol on human health and psyche. Low levels of ascorbic acid in the body are a risk factor for the occurrence and development of hypercholesterolemia, coronary artery hypertension. Deficiency of vitamin A and B vitamins can lead to malignant neoplasms. Hypovitaminosis poses a particular danger to pregnant and lactating women, whose need for vitamins is significantly increased. A Central European resident lives 78 years, in Russia - 69 years (32nd place in the world).

The most effective measure for the prevention of vitamin deficiency is the fortification of consumer products with vitamins (flour, bakery and pasta products, sugar, dairy products, margarine, soft drinks, etc.). Most economically developed countries facing this problem follow this path. The amount of vitamins added to food products is regulated by health authorities, marked on individual packaging, and controlled by both manufacturers and government supervisory authorities.

Currently, catering establishments should use the method of artificial fortification of food. Particular attention is paid to fortifying food in children's and preschool institutions, boarding schools, vocational schools, hospitals, and sanatoriums. Ready-made dishes are enriched strictly according to standards developed and approved by sanitary and epidemiological authorities with ascorbic acid. Ascorbic acid is administered in the form of powder or tablets, previously diluted in a small amount of food. Vitamins C, group B, PP are used to enrich food in the canteens of some chemical enterprises in order to prevent diseases associated with production hazards. An aqueous solution of these vitamins is added daily to prepared foods.

In addition, milk and kefir fortified with vitamin C are supplied to retail; margarine and baby flour, enriched with vitamins A and D; butter enriched with carotene; bread made from the highest grades of flour, enriched with vitamins B, B, PP.

1. Functional nutrition

In recent years, the so-called functional nutrition has become widely developed throughout the world, which means the systematic consumption of food products that have a regulatory effect on the body as a whole or on its individual systems and organs.

All products can be divided into two large groups:

· general purpose;

· functional nutrition.

Functional food products include products with specified properties depending on the purpose of their use. Functional foods are food products intended for systematic use as part of diets by all groups of a healthy population, preserving and improving health and reducing the risk of developing nutrition-related diseases, due to the presence in their composition of food functional ingredients that have the ability to have beneficial effects on one or more physiological functions and metabolic reactions of the human body.

The concept of positive (functional, healthy) nutrition first arose in Japan in the 80s of the 20th century. Japanese researchers have identified three main components of functional foods:

The nutritional value;

Pleasant taste;

Positive physiological effects.

A functional product, in addition to the influence of the traditional nutrients it contains, must:

Have a beneficial effect on human health;

Regulate certain processes in the body;

Prevent the development of certain diseases.

The classification of a product as a functional food is determined by the content of one or more components from 12 generally accepted classes:

Alimentary fiber;

Oligosaccharides;

Amino acids, peptides and proteins;

Glucosides;

Isoprenes and vitamins;

Lactic acid bacteria;

Unsaturated fatty acids;

Minerals;

Other (eg antioxidants).

1.1 Requirements for functional products

When developing and creating functional food products, the main attention is paid to the medical and biological requirements for the products and additives being developed. The requirements for functional food products have their own specifics. For example, dietary foods and food products for children (general purpose) differ in the content of maximum permissible values ​​of fat, protein, amino acid composition, vitamins, microorganisms, etc.

Considering that the functional orientation of products is mainly given by biologically active additives introduced into the formulations, the requirements for them are first considered.

The main medical and biological requirements include:

Harmlessness - absence of direct harmful effects, collateral harmful effects (nutritional deficiency, changes in intestinal microflora), allergic effects; potentiated action of the components on each other; not exceeding permissible concentrations;

Organoleptic (non-deterioration of the organoleptic properties of the product);

General hygiene (no negative impact on the nutritional value of the product);

Technological (not exceeding the requirements for technological conditions).

In addition to the medical and biological requirements for functional food products, a prerequisite for their creation is the development of recommendations for their use or clinical testing. For example, clinical trials are not required for dietary foods, but clinical testing is required for medicinal products.

2. Functional ingredients and their role in human nutrition

Physiologically functional food ingredients include biologically active and physiologically valuable nutritional elements that have beneficial properties for maintaining and improving health when consumed within the framework of scientifically based standards established based on the study of their physicochemical characteristics.

These food ingredients include various:

Vitamins;

Minerals;

Alimentary fiber;

Polyunsaturated fatty acids;

Probiotics;

Prebiotics;

Sinobiotics and other compounds.

2.1 Vitamins

Vitamins, as functional ingredients, play an important role in human nutrition. They participate in metabolism, are part of enzymes, strengthen the body’s immune system and, as a result, help prevent severe diseases associated with vitamin deficiency (scurvy, beriberi, etc.).

Vitamins needed:

For normal functioning of the digestive tract;

Hematopoiesis;

Functioning of organs;

Protection from radiation, chemical, toxic effects on the body.

Insufficient intake of vitamins has an extremely negative impact on human health:

Feeling worse;

Physical and mental performance decreases;

Immunity decreases;

The negative impact on the body of harmful working conditions and the external environment is increasing;

Vitamins	Daily requirement
Vitamin C (ascorbic acid)
Vitamin B 1 (thiamine)
Vitamin B 2 (riboflavin)
Vitamin PP (niacin)
Vitamin B 3 (pantothenic acid)
Vitamin B 6 (pyridoxine)
Vitamin B 9 (folic acid)
Vitamin B 12 (cobalamin)
Vitamin P (rutin)
Vitamin A (retinol equivalent)
Vitamin E (tocopherol equivalent)
Vitamin K 1 (phylloquinone)
Vitamin D (calciferols)

Vitamin C (ascorbic acid) is involved in redox processes, tissue respiration, metabolism of amino acids, carbohydrates, fats and cholesterol; necessary for the formation of collagen protein, which binds vascular cells, bone tissue, and skin; for wound healing.

It stimulates growth; has a beneficial effect on the function of the central nervous system, the activity of the endocrine glands, especially the adrenal glands; improves liver function; promotes iron absorption and normal hematopoiesis; affects the metabolism of many vitamins; increases the body's resistance in case of negative impact (infection, intoxication with chemicals, overheating, cooling, oxygen deprivation). Vitamin C neutralizes the effects of free radicals formed during the digestion of food; prevents the conversion of nitrates to nitrosamines, which are strong carcinogens.

A lack of vitamin C increases the risk of frequent fatigue, nervous and physiological disorders (tooth loss, brittle bones) and diseases (scurvy, etc.).

Vitamin B 1 (thiamine) regulates carbohydrate metabolism in the body; affects the absorption of fats; participates in the metabolism of amino acids and the conversion of carbohydrates into fats. Necessary for the normal functioning of the central and peripheral nervous, cardiovascular, gastrointestinal and endocrine systems; increases the body's resistance to infections and other adverse environmental factors. With its deficiency, products of incomplete carbohydrate metabolism accumulate in tissues, and the body's resistance to infections decreases.

Vitamin B 1 is used to fortify flour, rice, baby food, pasta, milk and dairy products, drinks and their concentrates, breakfast cereals, sugary products, and to imitate the aroma of meat products.

Vitamin B 2 (riboflavin) is involved in redox processes, in the synthesis of adenosine triphosphoric acid (ATP); protects the retina from excessive exposure to UV rays; together with vitamin A ensures normal vision; has a positive effect on the state of the nervous system, mucous membranes of the skin, and kidney function; stimulates hematopoiesis; is part of respiratory enzymes.

Its deficiency causes loss of appetite, stunted growth, diseases of the eyes, mucous membranes, and impaired hematopoietic function.

Riboflavin is used to fortify food products - cereals, flour, pasta, grains, milk and dairy products, baby food and dietary products.

Vitamin B 5 (pantothenic acid) is involved in metabolism, the formation and breakdown of fats, amino acids, cholesterol, adrenal hormones, the transmitter of nervous excitation - acetylcholine, as it is part of many enzymes. Vitamin B 3 affects the functions of the nervous system and intestinal motor functions.

Vitamin B 5 is added to breakfast cereals, drinks, dietary products, and baby food.

Vitamin B 6 (pyridoxine) is involved in metabolism, especially nitrogen metabolism, carrying out the transfer of amino groups; regulates cholesterol metabolism, hemoglobin formation and lipid metabolism. Its deficiency is accompanied by damage to the skin and mucous membranes, and disturbances in the activity of the central nervous system.

This vitamin is used to compensate for losses during technological processing to fortify flour, bakery and grain products. It is also used in the production of dairy and dietary products, children's and therapeutic-and-prophylactic nutrition, nutrition for pregnant women, lactating women and athletes.

Vitamin B 9 (folic acid) is involved in the biosynthesis of nucleic acids and amino acid metabolism reactions. Necessary for cell division, growth and development of all organs and tissues, normal development of the embryo and fetus, as well as for the formation and optimal functioning of the nervous system and bone marrow.

Folic acid is added in the form of multicomponent mixtures to various food products, in particular, breakfast cereals, soft drinks, baby food, dietary and special products for pregnant women.

Vitamin B 12 (cobalamin) is necessary for the formation of blood cells, the membrane of nerve cells and various proteins. It is involved in the metabolism of fats and carbohydrates and is important for normal growth.

It is used for fortifying grain products, some drinks, confectionery, dairy, dietary and baby food products. The consumption of foods enriched with vitamin B12 is especially recommended for strict vegetarians.

Vitamin PP (nicotinic acid or nicotinamide) is involved in reactions that release energy in tissues as a result of biological transformations of carbohydrates, fats and proteins. Important for the nervous and muscular systems, the condition of the skin, the gastrointestinal tract, and body growth. Participates in the synthesis of hormones.

This vitamin is used to fortify grain products (corn and oat flakes), wheat and rye flour. Dietary and dry foods, canned meat and fish are enriched with niacin.

Vitamin P (rutin) helps strengthen capillary walls. Its deficiency leads to increased permeability of capillary walls and the appearance of pinpoint hemorrhages on the skin.

Biotin is part of enzymes; participates in the biosynthesis of lipids, amino acids, carbohydrates, and nucleic acids. A lack of biotin is accompanied by depigmentation and dermatitis of the skin, and nervous disorders. This vitamin is added to baby food products (milk formulas) and dietary products. The growth of baker's yeast depends on the presence of biotin.

Vitamin A (retinol) is necessary for the perception of light during vision, the maintenance and development of healthy mucous membranes of the respiratory system, gastrointestinal tract, excretory, reproductive and genital organs, as well as the immune system.

Vitamin A is added to vegetable oils, margarine, sandwich butter, yoghurts, milk and dairy products, and to dietary and baby foods.

Vitamin D (calciferol) regulates the metabolism of calcium and phosphorus, promoting their absorption and deposition in bones; necessary for normal bone formation; affects the permeability of membranes for calcium ions and other cations.

Vitamin E (tocopherol) is necessary for tissue respiration, metabolism of proteins, fats and carbohydrates, improves the absorption of fats, vitamins A and D. Tocopherol helps maintain the stability of cell membranes and subcellular structures. It is a powerful antioxidant, therefore necessary for the prevention of cancer, during radiation and chemical effects on the body. Stimulates muscle activity, promoting the accumulation of glycogen in them; increases the stability of red blood cells; slows down aging.

Vitamin K (folloquinone) is involved in blood clotting processes. With its deficiency, subcutaneous and intramuscular hemorrhages occur.

3. Food fortification

Food fortification is the addition to products of any missing essential nutrients and minor components: vitamins, macro- and microelements, dietary fiber, PUFAs, phospholipids and other biologically active substances in order to maintain or improve the nutritional value of individual products or diets of the population. The need to fortify food products is dictated by the following objective factors:

· changing a person’s lifestyle;

· the range and nutritional value of the food products used;

· soil depletion;

· reduction in energy consumption and a decrease in the total amount of food consumed;

· increased consumption of refined and canned foods;

· restoration of properties lost during storage and technological processing of food products;

· increase in the number of nutritional diseases, etc.

In some cases, food fortification may complement other nutritional interventions. In the enrichment system, the additives added are called fortifiers, and the product itself is called a carrier. Basic principles of food fortification: 1. To fortify food products, you should use those micronutrients whose deficiency actually exists, is quite widespread and is dangerous to health. In Russian conditions, these are vitamins C, group B, folic acid, carotene, iodine, iron, zinc and calcium. 2. It is necessary to fortify, first of all, products of mass consumption that are accessible to all groups of children and adults and are regularly used in everyday nutrition (flour and bakery products, milk and fermented milk products, salt, sugar, drinks, baby food products). 3. Fortification of food products should not change the organoleptic characteristics of products and reduce their shelf life. 4. When fortifying food products, it is necessary to take into account the possibility of chemical interaction of fortifiers with each other and with the components of the product being fortified. It is necessary to choose such combinations, forms, their safety during production and storage. 5. The regulated (guaranteed by the manufacturer) content of vitamins and minerals in a food product fortified with them should provide 30-50% of the average daily requirement at the usual level of consumption of this product. 6. The amount of micronutrients additionally added to products must be calculated taking into account their possible natural content in the original product or raw materials used for its manufacture, as well as losses during the production and storage process in order to ensure their content at a level not lower than the regulated level during the entire shelf life of the enriched product. 7. The amount of fortifier should be at a level that will not be exceeded by the addition of small quantities of the fortifier to other sources. 8. The additional cost of the fortified product must be acceptable to the consumer. 9. Added substances must be biologically available in the product. 10. The regulated content of ingredients in products fortified with them must be indicated on the individual packaging of this product and strictly controlled. 11. The effectiveness of fortified products and their safety must be convincingly confirmed by testing on representative groups of people. The process of food fortification is quite complicated, because a number of factors should be taken into account:

· -compatibility of the added enrichment agents with each other. For example, ascorbic acid promotes better absorption of iron, the presence of vitamin E in the product increases the activity of vitamin A, calcium has a blocking effect on the absorption of iron. Ascorbic acid destabilizes folic acid and cyanocobalamin;

· -compatibility of enrichment agents and carrier. For example, it is not advisable to introduce iron salts or other microelements into products containing a large amount of dietary fiber, because dietary fiber is able to bind them tightly, disrupting absorption in the gastrointestinal tract;

· -influence of technology, incl. heat treatment of products on the efficiency of enrichment. For example, it is advisable to enrich flour and bread with B vitamins, because they tolerate the effects of high temperature during baking relatively well, while ascorbic acid is much less resistant. The inclusion of small amounts of ascorbic acid in vitamin and vitamin-mineral mixtures for fortifying flour has purely technological purposes: it accelerates the ripening of flour and improves its baking properties.

4. Types of fortified foods

The category of fortified products includes: Specialized products for children, pregnant and lactating women, athletes, the elderly, people in extreme professions: submariners, climbers, astronauts, etc. Specialized food products are developed for healthy people who have certain characteristics of physiological needs associated with their functional state body or lifestyle. Specialized baby food products include products for artificial nutrition and complementary feeding, which are necessary to ensure the full physical and mental development of the child, especially if breastfeeding is insufficient. Products for pregnant women, nursing mothers and the elderly are designed to provide appropriate adjustments to their physiological status. Specialized products are also a necessary element of rational nutrition for athletes, extreme activities accompanied by high energy consumption, hypoxia, physical and psycho-emotional stress. At the same time, there is an increased need of the body for energy, food, essential and minor substances, which are problematic to compensate with ordinary traditional products. Therapeutic and prophylactic products are products for people working in hazardous industries, living in environmentally unfavorable conditions, having certain diseases or predisposed to them (diabetes, obesity, atherosclerosis, etc.). Food products intended for therapeutic and preventive nutrition are classified as dietary food products (SanPin 2.3.2.1078-01). Dietary products can be used by healthy people to prevent nutrition-related diseases, etc. Functional foods are foods containing ingredients that benefit human health by improving many physiological processes in the body. Intended for healthy people and risk groups. In a sense, the term "functional foods" can be misleading because almost all foods - whether they contain added ingredients or not - affect health by providing calories, essential and minor substances, and can be classified as functional foods. categories. Additional (functional) ingredients that give products functional properties must be: beneficial to health; safe, natural, do not reduce nutritional value, consumed orally. The size and level of intake of functional ingredients must have medical approval. Currently, the EU and US states that functional foods, while having the ability to improve health, do not have to meet full medical requirements. A common feature of fortified products is that traditional food products are used as a carrier (base). The products that are fortified are numerous, the most frequently fortified are the following products: Bread and cereals. -carotene. Breakfast cereals, crispy corn flakes, instant porridges are enriched with macro- and micronutrients of plant, animal, mineral and synthetic origin. Rice and other cereals are soaked in vitamins (thiamine, riboflavin, nicotinamide). Functional cereal products help reduce the risk of cardiovascular diseases, reduce cholesterol levels, and have a beneficial effect on the gastrointestinal tract. The production of vitamin and mineral premixes, iodine-containing additives, water- and fat-soluble preparations necessary for these purposes has been established.

In Russia, recipes and technologies for the production of bread, bakery and cereal products enriched with B vitamins, iron, calcium, iodine, Milk and fermented milk products have been developed

Milk is a source of complete protein, rich in calcium, and contains a fairly complete set of vitamins, but their content is unstable and unbalanced. It is rich in vitamins A, B2, and PP, and the content of vitamins C, B1 and folic acid, which are deficient in the diet of Russians, is much lower. Daily dose of vitamin. C and folic acid can be obtained only with 3-5 liters of milk, and to fully provide the body with vitamin B1 it is necessary to consume milk from 4 to 12 liters (Shatnyuk L.N., 2000).

The functional properties of dairy products can be increased by adding vitamins (A, D, E, beta-carotene), minerals (magnesium, iron, iodine, fluorine), as well as dietary fiber (pectin), microorganisms. Dairy products with the prefix “bio” contain living cells of bifidobacteria or bifidogenic factors. Yogurts, cottage cheese, desserts, fermented milk products are saturated with berries, fruits, vegetables, vitamins, microorganisms, etc. Fortified dairy products can be effective in preventing cardiovascular, gastrointestinal diseases, osteoporosis and other diseases. Confectionery- cookies, candies, chocolate, marshmallows, etc., are enriched with vitamins, microelements, dietary fiber, etc. Soft drinks. This type of food accounts for more than 7% of the total daily food consumed. Drinks are the most technologically advanced product for creating new types of fortified products, since introducing new ingredients into them is not very difficult. Drinks enriched with vitamins, microelements, dietary fiber, and plant components can be used to prevent cardiovascular and gastrointestinal diseases, intoxications, etc.

Fortified drinks include: ^ Healthy drinks. These drinks are the most popular on the market and are intended for a wide range of people. They are enriched with vitamins, minerals, unsaturated fatty acids and dietary fiber. Healthy drinks typically consist of water, fruit and vegetable juices, and mixtures thereof. Nutraceutical drinks are characterized by increased nutritional value or have pronounced biological activity. They are necessary to enrich the human diet with additional nutrients, including essential ones. They improve digestion processes, enhance the body's protective properties, help strengthen bones and muscles, improve the growth of children, reduce cholesterol levels, and help eliminate heavy metals and toxins. ^ Sports and energy drinks - they supply energy to working muscles, maintain or improve the body’s performance, and compensate for fluid loss during physical activity. This group of drinks includes both special drinks for professionals and refreshing light drinks with minerals, designed for a wide range of consumers.

Oil and fat products. This group of fortified products is represented by combined (light) oils and low-fat margarines, mayonnaises with functional ingredients, low-fat oil products (oil and cream pastes, oils with a combined fat phase). Margarine and vegetable oils - the main sources of unsaturated fatty acids - help prevent cardiovascular diseases. To enhance the functional effect, ingredients such as vitamins A, D, E, some triglycerides, and structured lipids can be added to them. These foods with reduced energy value are effective in preventing obesity and other diseases. Fish products and non-fishery species are one of the promising sources of protein and a number of essential nutrients: vitamins, polyunsaturated fatty acids, iodine, etc. To give them additional beneficial properties, technologies have been developed to include vitamin-mineral premixes and other components in their composition.

Meat products are always poor in micronutrients, which has become especially worse in recent years. Enrichment with vitamins, microelements, phytocomplexes and other biologically active substances significantly increases their biological value.

Seasonings. The enrichment of seasonings is a promising area because... they are constantly used by different groups of the population and allow for the enrichment of products both during and after culinary processing. Moreover, this applies to products into which it is impossible to add additional ingredients in other ways - salads, side dishes, whole meat and fish, etc. Sauces, mayonnaise, salt, salt substitutes, a set of herbs and spices allow you to enrich products with iodine and other microelements, vitamins, phytocomplexes, PUFAs and many minor components.

5. Vitaminization technology

The vitaminization technology is carried out according to special instructions agreed with the Ministry of Health. Fortification of premium and first grade flour is carried out by introducing synthetic vitamins Br, B2 and PP in the following mass fractions (in accordance with 3.50). The technology for introducing vitamins into flour is presented in Figure 3.39. According to the technology, a vitamin concentrate is first prepared. To do this, the calculated amount of vitamins Bx, B2 and PP and flour are simultaneously introduced into the vitaminoz mixer-grinder (dunst can be added to ensure more effective mixing) and mixing is carried out for a given time. Then the prepared vitamin concentrate is mixed with flour. This is the so-called pre-mix. At the third stage, the preliminary mixture of vitamins and flour is dosed by volume or weight in a certain ratio and mixed together with the flour flow in a batch mixer. The rules recommend that the dosing capacity of the pre-mixture of vitamins should be 0.1-2.0% of the flour dosing capacity.

Conclusion

technological industrial food fortification

Today, more than ever in the food industry and public catering, the problem of creating products that have a therapeutic and prophylactic effect is acute. This problem can be solved by developing combination food technologies using functional ingredients.

The development of technologies for the production of functional food products, their implementation in production, as well as the training of specialists requires an immediate solution, which will contribute to the prevention of diseases and promotion of health.

Bibliography

1. Dotsenko V.A., Litvinova E.V., Zubtsov Yu.N. Diet food. Directory. St. Petersburg, Publishing house "Neva"; M., “Olma-Press”, 2002.-352 p.

2. Kochetkova A.A., Tuzhilkin V.I. Functional foods: some technological details on a general issue. / Food industry. 2003. No. 5. - p. 8-10.

3. Reznichenko I.Yu., Bagaeva A.V., Poznyakovsky V.M. Sugary confectionery products for functional purposes: market conditions, methodological aspects. / Confectionery production. 2004. No. 2.- p. 14

4. Tabak T.A. Diet food. - Chelyabinsk, Arkaim publishing house, 2003.- 384 p.

5. Tipsina N.N. Diet food. Tutorial. - Krasnoyarsk, Publishing house. Krasnoyarsk State Agrarian University, 2000.- 70 p.

6. Tikhomirova N.A. Technology of functional food products. - M., 000 "Frantera", 2002. - 213 p.

7. Tuzhilkin V.I., Blagov M.M. Priority scientific directions of MSUPP in the field of technologies and healthy food products./Food industry. 2003. No. 5.- p. 11-13.

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In the process of ore enrichment, various products are obtained (Fig. 2.1):

Concentrate (one or more);

Dump tailings;

Intermediate product.

Source Ore

Rice. 2.1 Enrichment products
The original ore is a rock mass coming from mines or quarries, the composition of which must be constant. What is averaging used for?

A concentrate is a product that has an increased, compared to ore, mass fraction of a useful component that satisfies GOSTs, OSTs, and TUs, which specify the minimum content of a valuable component and the maximum permissible amount of harmful impurities. The name of the concentrate is determined by the metal (Pb concentrate, Cu concentrate, Zn concentrate, Cu-Ni collective concentrate, Cu-Mo concentrate).

Tailings are called tailings waste with a large amount of waste rock and a small (often called waste) amount of a valuable component.

Intermediate products - in terms of the mass fraction of the valuable component, occupy an intermediate value between the concentrate and tailings and must be subjected to further enrichment (sent into circulation or subjected to a special chemical and metallurgical processing).

Concentrates and tailings are the final or final products of beneficiation.

There are various indicators for assessing enrichment processes.

Reduction degree:


Where W R– amount of ore;

W To– amount of concentrate.
The degree of reduction characterizes how many times the amount of ore has decreased as a result of enrichment and determines how much raw material needs to be processed to obtain a certain amount of concentrate.
Product output:


Where W i– quantity of the i-th product;

W R– amount of ore.
Yield is the ratio of the mass of the enrichment product to the mass of the original ore, expressed as a percentage.

The mass fraction of a valuable component is the ratio of the mass of the valuable component to the mass of the product in which it is located.

It is usually determined by chemical analysis in % or g/t (for noble metals, Table 2.1).

Indicated by:

α - mass fraction of metal in the original ore

β - mass fraction of metal in enrichment products

The mass fraction of the useful component in the concentrate characterizes its quality.

Table 2.1

Examples of ores and concentrates with different mass fractions

Valuable Component	Mass fraction of valuable component in ore	Mass fraction of metal in concentrate
Pb	1-3	60-70
Cu	0,5-2	20-40
Zn	1,5-3	45-50
WO3	0,06-0,4	55-65
Mo	0,1-1(0,05-0,5)	48-50
Zr	1-4	45-56
Nb	0,1-0,3	50-60
Fe	29-40	62-68

Recovery of a valuable component is the ratio of the mass of a useful component in the enrichment product to the mass of a useful component in the original ore, expressed as a percentage.

Connection of main indicators:


where γ is product yield, %

β - mass fraction of metal in the enrichment product, %

α - mass fraction of metal in the original ore, %
Technological balance equations:

From the equations it follows:


The amount of metal in the ore is equal to the sum of its amounts in the concentrate and tailings.
Valuable component balance:


Where
- amount of metal in the original ore

- amount of metal in concentrate

γ xw β xw – amount of metal in tailings

Degree of enrichment or degree of concentration:


Where: α - mass fraction in the original ore, %;

β - mass fraction in the enrichment product, %.
The degree of enrichment characterizes how many times the mass fraction of a valuable component in the concentrate has increased relative to its mass fraction in the ore as a result of enrichment.

1. Mineral beneficiation methods

Ore beneficiation is based on the use of differences in the physical and physico-chemical properties of minerals, from the amount of dissemination of valuable minerals.

The physical properties of minerals are color, luster, density, magnetic susceptibility, electrical conductivity, and wettability of the mineral surface.

There are various enrichment methods.

The gravity enrichment method is based on the use of differences in densities, sizes and shapes of minerals. This method is used for gold, tin, tungsten, placers, rare metals, iron, manganese, chromium, coal, phosphorites, diamonds.

Separation of minerals by density can be carried out in water, air and heavy media. Gravitational processes include:

Enrichment in heavy environments - used for ores with coarse inclusions of 100-2 mm;

Jigging - based on the difference in the speed of falling particles in a vertical stream of water, used for coarsely disseminated ores 25-5 mm;

Enrichment on concentration tables - associated with the separation of minerals under the influence of forces resulting from the movement of the table and the flow of water flowing along the inclined plane of the table, used for ores with a particle size of 3-0.040 mm;

Enrichment on sluices - the separation of minerals occurs under the influence of a horizontal flow of water and the capture of heavy minerals by covering the bottom of the sluices, used for ores with a particle size of 300-0.1 mm;

Enrichment using screw, jet and cone separators - separation occurs under the influence of a flow of water moving along an inclined plane for ores with a particle size of 16-1 mm.

The magnetic enrichment method is based on the separation of minerals due to the difference between minerals in specific magnetic susceptibility and the difference in the trajectories of their movement in a magnetic field.

The flotation enrichment method is based on the difference in the wettability of individual minerals and, as a result, their selective adhesion to air bubbles. This is a universal beneficiation method, used for all ores, especially polymetallic ones. The size of the enriched material is 50-100% class -0.074 mm.

Electrostatic beneficiation is based on differences in the electrical conductivity of minerals.

In addition, there are special enrichment methods, which include:

Decripitation is based on the ability of minerals to crack along cleavage planes upon strong heating and strong cooling;

Ore sorting by color, gloss, can be manual, mechanical, automated; usually used for large material >25 mm;

- radiometric sorting , based on the different abilities of minerals to emit, reflect and absorb certain rays;

Friction enrichment is based on differences in friction coefficients;

Chemical and bacterial enrichment is based on the properties of minerals (for example, sulfides) to oxidize and dissolve in highly acidic solutions. The metal dissolves and is then extracted using chemical-hydrometallurgical methods. The presence of certain types of bacteria in solutions intensifies the process of dissolution of minerals.
2.3 Enrichment operations and processes
The processing plant is an intermediate link between the mine and the metallurgical plant. An enrichment plant is a complex combination of all kinds of machines and devices. The capacity of the factory is usually determined by the amount of processed ore and varies from 15 thousand tons to 50 million tons per year. Large factories are located in several buildings.

Ore of various sizes (D max = 1500-2000 mm - typical for open-pit mining, D max = 500-600 mm - typical for underground mining), coming from the mine to the processing plant, undergoes various processes, which, according to their purpose, can be divided into :

Preparatory;

Actually enrichment;

Auxiliary.

Preparatory processes include, first of all, operations of reducing the size of ore pieces: crushing, grinding and the associated classification of ore on screens, classifiers and hydrocyclones. The final grinding size is determined by the dissemination size of the minerals.

The beneficiation processes themselves include the processes of separating ore and other products according to the physical and physico-chemical properties of the minerals included in their composition. These processes include gravity concentration, flotation, magnetic and electrical separation and other processes.

Most enrichment processes are carried out in water, so at a certain stage there is a need to reduce or remove it, which can be done using auxiliary processes. Auxiliary processes include dehydration operations: thickening, filtration, drying.

The set and sequence of operations to which ore is subjected during processing constitute enrichment schemes, which are usually depicted graphically. There are schemes:

Fundamental (Fig. 2.2);

Qualitative (if data on the quantity and quality of products is not provided) (Fig. 2.3);

Qualitative-quantitative;

Water-sludge;

Circuit diagrams of devices (Fig. 2.4).

Rice. 2.2 Schematic diagram of enrichment (reflects only the main features of the technology)	Rice. 2.3 Qualitative enrichment scheme (the qualitative diagram shows the operations, enrichment products and the path of their movement along the diagram)	Rice. 2.4 Device circuit diagram 1 – source ore bunker; 2, 5, 8, 10 and 11 – conveyors; 3 and 6 – screens; 4 – jaw crusher; 7 – cone crusher; 9 – crushed ore bunker; 12 – mill; 13 – spiral classifier; 14 – flotation machine; 15 – thickener; 16 – vacuum filter; 17 – drying drum.

15
Lecture 3. SCREENING
Lecture outline

1. 
   Screening process
2. 
   
3. 
   Types of screening operations
4. 
   Screening efficiency

1. 
   Screening process

Screening is the process of separating granular and lump material into size classes (screening products) by sifting it through one or more sieves. In industry, the lower limit of the screening surface is 100 microns.

When screening, a mixture of pieces of various sizes is passed through one or more sieves (up to 8 pieces) with holes of a certain size.

The product that has passed through the sieve is called under-sieve and is indicated by a “-” minus sign, the product containing only grains larger than the sieve opening is called over-sieve and is indicated by a “+” plus sign (Fig. 3.1).

Rice. 3.1 Screening products
If the material was sifted through n sieves with different hole sizes, then the number of products obtained would be n+1. In this case, the material passed through a sieve with a hole A 1 , but remaining on a sieve with a hole A 2 is called a class and is denoted - A 1 +A 2 , for example class –25+10 mm.

In the case of separating fine and fine-grained material by size, the process is called classification and desliming.

1. 
   Granulometric composition of ore and enrichment products

The mineral raw materials and enrichment products processed at the beneficiation plant are a mixture of irregularly shaped grains of various sizes. The distribution of grains by size class characterizes the granulometric composition of the feedstock and enrichment products.

To determine the granulometric composition of the entire mass of ore, consisting of small particles of various sizes and irregular shapes, the following analyzes are carried out: sieve, sedimentation or dispersion, microscopic.

Sieve analyzes are the sifting of material on sieves or sieves with holes of various sizes into size classes. In this case, the diameter of the grain is determined by the size of the hole through which it passes.

Sieve analyzes are performed using dry, wet or combined methods. The last two methods are used for the analysis of clayey and slurry materials. Sieve analyzes make it possible to determine particle size up to 40 microns (the minimum size of the holes of the sieves used).

There are several standard sieve systems available. The successive series of sieve opening sizes used for screening or classification is called a classification scale, and the ratio of the opening sizes of two adjacent sieves is called the scale modulus. For large and medium screening, the module is equal to two. For example, a set of sieves with this module will consist of sieves with openings of 50, 25, 12, 6 and 3 mm. For smaller sieves, a standard system with a module is used
. This system uses a 200 mesh screen with 0.074 mm openings as the basis. Mesh is the number of holes per linear inch (25.4 mm). Using the module, you can determine the size of the holes of the previous and subsequent sieves.

For sieve analysis, a set of standard sieves is taken, and the results of the sieve analysis are entered into a table (Table 3.1).

Table 3.1

Sieve analysis results

Sieve opening size	Private exit		Total yield, %
mm	G	%
-0,59+0,42 0,074+0	15	7,32	7,32
Original product	205	100,00	-

Sieve analysis data can be depicted graphically, obtaining a characteristic of the size of the material (Fig. 3.2). Usually, a curve of the total characteristic is constructed “by plus,” i.e., by the total remaining material on the sieves, starting with the largest. In this case, the size of the openings of the sieves on which the sieve analysis was carried out, in millimeters, is plotted on the abscissa axis, and the total residue on the sieves in percentage is shown on the ordinate axis.

Rice. 3.2 Material size characteristics
The overall size characteristics (Fig. 3.3) are: convex (curve 1), straight (curve 2) and concave (curve 3). The nature of the curve can be used to judge the size of the material. If the curve is linear, it means that the material is characterized by a uniform distribution of grains of all sizes. When large grains predominate in the material, the curve is convex, and when small grains predominate, it is concave.

Rice. 3.3 Curves of total size characteristics
Using the summary characteristic curve, you can determine the yield of a class of any size.

Sedimentation (dispersion) analysis. If it is necessary to obtain a granulometric characteristic of a material finer than 40 microns, dispersion analysis is usually used, which is based on the separation of mineral grains of different sizes according to their speed of falling in water.

The rate of sedimentation of mineral particles in a viscous medium depends on the particle size and their density. This speed can be determined using the Stokes formula:

Where d- particle diameter, mm;

δ - density of the material;

Δ - density of water.

Using this formula, you can determine the time t settling of particles of a certain size with a given settling height h. Particle settling time


Dispersion analysis is carried out by elutriation or hydraulic classification in special apparatus. This ANOVA method is time consuming.

Microscopic analysis is carried out to study not only the mineral composition of the ore, but also to determine the particle size, followed by determining the number and nature of intergrowths of useful minerals with each other and with gangue minerals. Microscopic analysis of different particle size classes makes it possible to determine the germination size and the number of accretions in each size class, which makes it possible to characterize the efficiency of certain processes, such as grinding and flotation.

COAL ENRICHMENT

Combined systems.

Main system parameters:

Height of the ledge: according to the breed; 10-15 m or more, for coal - 3 m

The width of the stope (ledge) is equal to the excavator’s scooping radius or depends on the angle of rotation of the dragline boom - 15-20 m, A = 1.5Rr.

The length of the block is part of the stope 300-600m. Each block has its own mechanisms - drilling machines, excavators.

The width of the working platform is 40-45 m - in rocks for motor and conveyor transport, and in soft rocks and for railway transport - 60-80-100 m.

Slope angles: 30-70° - benches, 7-55° - quarry sides.

General information

Most of the mined hard and brown coals, as well as anthracites, cannot be effectively used in the national economy without their prior enrichment. Coal enrichment is of great economic importance.

Beneficiation is understood as a set of processes for the primary processing of coal or other minerals, with the goal of separating all useful minerals from the rock, i.e. from all minerals included in the mineral composition, which currently do not represent direct practical value. When enriching coals, there is no change in the composition of minerals, but only their mechanical separation.

Coal beneficiation is carried out, as a rule, at washing plants, which are divided into individual (OP), group (GOF) and central (CPF).

Individual factories are located on the industrial site of a mine; they enrich coal from only that mine. Group enrichment plants enrich coal from several mines. In terms of productivity, they are usually larger than individual ones and have special devices for receiving imported coal.

As a result of enrichment, two final products are most often obtained: a concentrate, which consists mainly of useful components, and tailings - enrichment waste, into which most of the rock and harmful impurities are transferred. The tails sometimes contain significant amounts of useful components. In such cases, the tailings are subjected to additional enrichment.

The amount of concentrate obtained is characterized by its yield, i.e. the ratio of the mass of the concentrate to the mass of the original product, expressed as a percentage. Due to the fact that the moisture content of the products, especially during wet enrichment, can be different and differ significantly from the moisture content of the starting material, the yield is usually referred to as absolutely dry coal.

All commercial products of the coal industry, shipped to various consumers, must meet certain requirements that are established for each mine or coal preparation plant.

Based on the type of environment in which the enrichment is carried out, enrichment is distinguished:

dry enrichment (in air and aerosuspension),

wet (in water, heavy media),

in a gravitational field,

in the field of centrifugal forces,

in a magnetic field,

in an electric field.

Gravity enrichment methods are based on the difference in density, size and speed of movement of rock pieces in a water or air environment. When separating in heavy media, the difference in the density of the separated components is of primary importance.

To enrich the smallest particles, a flotation method is used, based on the difference in the surface properties of the components (selective wettability with water, adhesion of mineral particles to air bubbles).

Mineral processing products

As a result of enrichment, the mineral is divided into several products: concentrate (one or more) and waste. In addition, intermediate products can be obtained during the enrichment process.

Concentrates

Concentrates are enrichment products in which the main amount of a valuable component is concentrated. Concentrates, in comparison with the enriched material, are characterized by a significantly higher content of useful components and a lower content of waste rock and harmful impurities.

Waste is a product with a low content of valuable components, the further extraction of which is technically impossible or economically impractical. (This term is equivalent to the previously used term dump tailings, but not the term tailings, which, unlike waste, are present in almost every enrichment operation)

Intermediates

Intermediate products (middlings) are a mechanical mixture of aggregates with open grains of useful components and waste rock. Industrial products are characterized by a lower content of useful components compared to concentrates and a higher content of useful components compared to waste.

Enrichment quality

The quality of minerals and enrichment products is determined by the content of valuable components, impurities, accompanying elements, as well as moisture and particle size.

Mineral beneficiation is ideal

Ideal enrichment of minerals (ideal separation) refers to the process of separating a mineral mixture into components, in which there is absolutely no contamination of each product with particles foreign to it. The efficiency of ideal mineral processing is 100% by any criteria.

Partial beneficiation of minerals

Partial enrichment is the enrichment of a separate size class of a mineral, or the separation of the most easily separated part of clogging impurities from the final product in order to increase the concentration of the useful component in it. It is used, for example, to reduce the ash content of unclassified thermal coal by isolating and enriching the large class with further mixing of the resulting concentrate and fine unenriched screenings.

Losses of minerals during beneficiation

The loss of a mineral during enrichment refers to the amount of a useful component suitable for enrichment that is lost with enrichment waste due to imperfections in the process or a violation of the technological regime.

Acceptable standards for mutual contamination of enrichment products have been established for various technological processes, in particular for coal enrichment. The permissible percentage of mineral losses is reset from the balance of enrichment products to cover discrepancies when taking into account the mass of moisture, the removal of minerals with flue gases from drying plants, and mechanical losses.

Mineral beneficiation boundary

The limit of mineral processing is the smallest and largest sizes of particles of ore and coal that are effectively enriched in a beneficiation machine.

Enrichment depth

The enrichment depth is the lower limit of the size of the material to be enriched.

When enriching coal, technological schemes with enrichment limits of 13 are used; 6; 1; 0.5 and 0 mm. Accordingly, unenriched screenings with a particle size of 0-13 or 0-6 mm, or sludge with a particle size of 0-1 or 0-0.5 mm, are separated. An enrichment limit of 0 mm means that all size classes are subject to enrichment.