Wastewater Treatments for the Food Industry: Physical–Chemical Systems

2017 ◽  
pp. 17-22
Author(s):  
Marcella Barbera ◽  
Giovanni Gurnari
Keyword(s):  
Food Industry ◽  
Chemical Systems ◽  
Physical Chemical

PRACTICAL SOLUTIONS FOR IMPLEMENTATION ON ENTERPRISES OF THE FOOD INDUSTRY OF THE SYSTEM FOOD SAFETY MANAGEMENT

2020 ◽  
Author(s):  
Н.В. АГЕЕВА ◽  
В.К. КОЧЕТОВ ◽  
Е.Ю. ЛИТВИНЕНКО
Keyword(s):  
Food Safety ◽  
Management System ◽  
Food Industry ◽  
Preventive Measures ◽  
Safety Management ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Control Points ◽  
Physical Chemical ◽  
Confectionery Products

Рассмотрен опыт внедрения системы менеджмента безопасности пищевой продукции на ОАО Кондитерский комбинат «Кубань». Установлены физические, химические и микробиологические факторы, снижающие безопасность продукции, производимой на ОАО Кондитерский комбинат «Кубань», – мучных кондитерских изделий и продукции цеха шоколадного производства. Перечислены разработанные и внедренные на комбинате пререквизитные программы для предупреждения опасности загрязнения продукции. Установлено, что внедрение превентивных мер позволило: поэтапно сократить количество критических контрольных точек на комбинате с 88 до 4, обеспечить отсутствие рекламации по качеству и безопасности выпускаемой продукции от контролирующих органов, снизить в 2019 г количество претензий от потребителей на 10%. по сравнению с 2018 г. The experience of implementing the food safety management system at OJSC Kuban Confectionery plant is shown. Physical, chemical and microbiological factors that reduce the safety of products produced at the Kuban Confectionery plant-flour confectionery products and products of the chocolate production workshop, have been established. Preliminary programs developed and implemented at the plant to prevent the risk of contamination of products are listed. It was found that the introduction of preventive measures allowed: to gradually reduce the number of critical control points at the plant from 88 to 4, to ensure that there are no complaints about the quality and safety of products from regulatory authorities, to reduce by 10% in 2019 the number of claims from consumers compared to 2018.

scholarly journals Nutritional Composition of Malted Barley Residue from Brewery

2021 ◽  
Vol 11 (1) ◽  
pp. 27
Author(s):  
Jaqueline Andrea Custódio Trevizan ◽  
Graciene de Souza Bido ◽  
Ariana Ferrari ◽  
Daniele Fernanda Felipe
Keyword(s):  
Food Industry ◽  
Low Cost ◽  
Chemical Characterization ◽  
Sodium Content ◽  
Nutritional Composition ◽  
Low Sodium ◽  
Physical Chemical ◽  
Iron And Calcium ◽  
Nutritional Potential

The reuse of residue is an alternative that benefits the industries, adding value to the residue and still reducing the costs necessary with the treatment before its disposal, but it can also enrich human food. The malted barley residue (malt bagasse) is the main residue obtained in the manufacture of beer. However, it is often discarded in the environment incorrectly or used as feed. Its nutritional potential, its ease of obtaining and its low cost, are incentives for this ingredient to be used in food. The present study is aimed at carrying out the physical-chemical characterization of the malted barley residue, in order to assess its nutritional potential. Physical-chemical analysis showed that the bran from malted barley residue presented high content of fibre, proteins and minerals, mainly phosphorus, in addition to a significant amount of potassium, iron and calcium and low sodium content. Thus, the malted barley residue showed nutritional potential to be used as ingredient in food formulation, being a sustainable way of the food industry to take advantage of this residue. The malted barley residue can be an important ingredient in the production of breads, cakes and cookies, among other preparations. These would be low-cost foods, representing savings both for the beer sector, which needs to dispose off the residue, and for the food industry, in addition to contributing to the preservation of the environment. Thus, the present study shows that the reuse of malted barley residue is a sustainable practice with environmental, economic and nutritional importance.

scholarly journals Mobility of Some High Persistent Organochlorine Compounds from Soil to Mentha Piperita

2019 ◽  
Vol 70 (1) ◽  
pp. 278-282 ◽  
Author(s):  
Diana Puiu ◽  
Mariana Popescu ◽  
Marcela Niculescu ◽  
Luoana Florentina Pascu ◽  
Toma Galaon ◽  
...  
Keyword(s):  
Food Industry ◽  
Bioconcentration Factor ◽  
Limit Of Detection ◽  
Chemical Properties ◽  
Organochlorine Compounds ◽  
Mentha Piperita ◽  
Laboratory Studies ◽  
Chemical Behavior ◽  
Physical Chemical ◽  
Persistent Organochlorine Compounds

The fate of organochlorine compounds in soil ecosystem is shaped by their physical-chemical properties and by environmental conditions. The high persistence of polychlorobiphenyls (PCBs) in soil is given by a slow degradation which varies from months to years (the half-life of PCB 28 is 10.9 years, and PCB 52, 11.2 years). Due to high lipophilicity, these carcinogenic compounds can be easily uptaken by plants and transferred to the food chain. The widespread use of medicinal plant, Mentha Piperita, in pharmaceutical and food industry represents a risk of contamination and pollution. Through laboratory studies, we worked to identify the chemical behavior in soil and plants of some PCB congeners: 28, 52, 138, 153 and 180). The compounds mobility from soil to the roots and then through plant was monitored for 5 weeks. By optimizing the analytical method the contaminants were determined from soil and plant with good recoveries and with reduced limit of detection, below 0.01 mg/kg. It was reported that usually are uptaken into the plant high chlorinated PCBs like PCB 153 and PCB 180 but this study shows that after 5 weeks of PCB application, the concentration of PCB 28, a trichlorobiphenyl, is increasing. Fortunately, calculating the bioconcentration factor (BCF) of the selected PCBs in roots, it was shown that is similar to BCF of other plants like poplar and zucchini. The obtained value of 0.2 is assessed as being low.

scholarly journals BEHAVIOUR AND NATURE OF DISINTEGRATION OF SLID SOLUTIONS BASED ON SODIUM AND CALCIUM SULPHATES IN TERNARY SULPHATE SYSTEMS

2017 ◽  
Vol 14 (27) ◽  
pp. 123-130
Author(s):  
A. M. GASANALIEV ◽  
B. Yu. GAMATAEVA ◽  
P. N. GASANALIEVA ◽  
G. S. GAMATAEV ◽  
A. S. TRUNIN
Keyword(s):  
Thermal Analysis ◽  
Differential Thermal Analysis ◽  
Solid Solutions ◽  
Ternary Systems ◽  
Chemical Systems ◽  
The Third ◽  
Physical Chemical ◽  
Visual Polythermal Analysis ◽  
Physical And Chemical ◽  
First Time

Information on phase formation in complex physical-chemical systems is the basis for the synthesis of new phases and thus informational-logical basis for the developing of new polyfunctional materials. For the first time set of sulfate-containing ternary systems was studied using a complex of methods for physical and chemical analysis, such as differential thermal analysis (DTA), visual-polythermal analysis (VPA). The nature of solid solutions based on Na2SO4–CaSO4 was identified; the values of force fields were calculated by Goldschmidt’s formula. The influence of the third component (М2SO4 (М-Li,K,Rb,Cs,Tl(I)) on the behavior and disintegration of these solid solutions was determined.

scholarly journals Barra de cereal proteica a base de quinoa e amendoim enriquecido com frutooli-gossacarídeo

2020 ◽  
Vol 1 (49) ◽  
pp. 106
Author(s):  
Naiara Menezes Bezerra ◽  
Wênia Maria Vieira Cosmo ◽  
Edsania Princelânia Xavier Nézio ◽  
Laiza Oliveira Pessoa ◽  
Dalany Menezes Oliveira ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Food Industry ◽  
Functional Foods ◽  
Nutritional Content ◽  
High Protein Content ◽  
Tukey Test ◽  
Physical Chemical ◽  
High Lipid ◽  
Nutritional Characteristics ◽  
Binding Agents

<p class="Normal1">The food industry has sought to adapt to the trend of healthy consumption habits and, for this, it has invested in the research and production of products with functional purposes, since functional foods have proven to bring several health benefits. Therefore, it was proposed, with this research, the elaboration of a functional bar, rich in functional and protein ingredients, taking into account the nutritional content and its practicality of consumption. For this, varied proportions of quinoa (10%, 17% and 15%, for F1, F2 and F3, respectively) and peanuts (20%, 15% and 17%, for F1, F2 and F3, respectively), were used, and the functional bars were enriched with fructooligosaccharide (FOS), with a ratio between dry ingredients and binding agents of 70% and 30%, respectively. The design of the binary mixture was used for the various compositions of formulations. Analysis of variance (ANOVA) was applied to evaluate the physical-chemical composition and its average in relation to the Tukey test at 5% confidence. The three formulations were considered to have a high protein content (21.54%, for F1; 18.17%, for F2; 20.00%, for F3), according to legislation, with a high lipid content (22.02%, for F1; 13.42%, for F2; 22.40%, for F3), coming from good sources, and considerable carbohydrate content (49.62%, for F1; 54.44%, for F2; 47.84% , for F3), including fibers. The proposed functional bar proved to be balanced in nutrients and calories, presenting nutritional characteristics compatible with a diet rich in proteins.</p>

scholarly journals Production of cupcake-like dessert containing microbial biosurfactant as an emulsifier

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e9064 ◽  
Author(s):  
Ivison A. Silva ◽  
Bruno O. Veras ◽  
Beatriz G. Ribeiro ◽  
Jaciana S. Aguiar ◽  
Jenyffer M. Campos Guerra ◽  
...  
Keyword(s):  
Food Industry ◽  
Culture Medium ◽  
Corn Steep Liquor ◽  
Chemical Properties ◽  
Candida Bombicola ◽  
Standard Formulation ◽  
Cytotoxic Potential ◽  
Physical Chemical ◽  
The Stability ◽  
Steep Liquor

This work describes the application of the biosurfactant from Candida bombicola URM 3718 as a meal additive like cupcake. The biosurfactant was produced in a culture medium containing 5% sugar cane molasses, 5% residual soybean oil and 3% corn steep liquor. The surface and interfacial tension of the biosurfactant were 30.790 ± 0.04 mN/m and 0.730 ± 0.05 mN/m, respectively. The yield in isolated biosurfactant was 25 ± 1.02 g/L and the CMC was 0.5 g/L. The emulsions of the isolated biosurfactant with vegetable oils showed satisfactory results. The microphotographs of the emulsions showed that increasing the concentration of biosurfactant decreased the oil droplets, increasing the stability of the emulsions. The biosurfactant was incorporated into the cupcake dessert formulation, replacing 50%, 75% and 100% of the vegetable fat in the standard formulation. Thermal analysis showed that the biosurfactant is stable for cooking cupcakes (180 °C). The biosurfactant proved to be promising for application in foods low in antioxidants and did not show cytotoxic potential in the tested cell lines. Cupcakes with biosurfactant incorporated in their dough did not show significant differences in physical and physical–chemical properties after baking when compared to the standard formulation. In this way, the biosurfactant has potential for application in the food industry as an emulsifier for flour dessert.

scholarly journals Aggregation Processes Modeling in Physical-Chemical Systems

2013 ◽  
Vol 3 (12) ◽  
Author(s):  
Naukenova Aigul Sagindykovna ◽  
Bekaulova Aliya Amankulovna ◽  
Mamitova Aigul Dzhanabaevna ◽  
Sadykov Zhenis Abzhanovich ◽  
Kerimbekova Zaurekul Maidanbekovna ◽  
...  
Keyword(s):  
Chemical Systems ◽  
Physical Chemical ◽  
Aggregation Processes

scholarly journals How Was Nature Able to Discover Its Own Laws—Twice?

Life ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 679
Author(s):  
Addy Pross
Keyword(s):  
Origin Of Life ◽  
Scientific Revolution ◽  
Objective Reality ◽  
Chemical Systems ◽  
Central Thesis ◽  
Law Of Nature ◽  
Physical Chemical ◽  
Systems Chemistry ◽  
The Origin Of Life ◽  
Life Question

The central thesis of the modern scientific revolution is that nature is objective. Yet, somehow, out of that objective reality, projective systems emerged—cognitive and purposeful. More remarkably, through nature’s objective laws, chemical systems emerged and evolved to take advantage of those laws. Even more inexplicably, nature uncovered those laws twice—once unconsciously, once consciously. Accordingly, one could rephrase the origin of life question as follows: how was nature able to become self-aware and discover its own laws? What is the law of nature that enabled nature to discover its own laws? Addressing these challenging questions in physical-chemical terms may be possible through the newly emergent field of systems chemistry.

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