Convection combined microwave drying affect quality of volatile oil compositions and quantity of curcuminoids of turmeric raw material

The article describes a more environmentally friendly method to produce pectin compared to the classical acid scheme, which requires the use of strong mineral acids and toxic solvents. This method of obtaining pectin, like other analogs of the classical method, causes a decrease in the yield of the final product. This study aims to find ways of eliminating these barriers and increase the yield of pectin. The paper investigates the possibility to increase the yield of pectin obtained by acid hydrolysis applying citric acid through the use of preliminary microwave exposure to citrus raw materials. The work compares pectin quality indicators, such as the degree of esterification, molecular weight and gelation, for raw materials dried by the convective method and the combined method consisting of microwave pretreatment and blowing dry air. Curves of comparable pre-drying methods are presented. The rate of pectin yield at the stages of hydrolysis depending on the drying methods is analyzed. Optimal power modes for preliminary microwave drying of citrus raw materials are selected. The data obtained are valuable for both development and improvement of industrial technology of pectin production using environmental methods of extraction without the use of strong mineral acids to increase the yield and quality of pectin.

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Paper Pulp Raw Material Supply in The Future-Research on Improvement of Production and Quality of Wood Biomass-

JAPAN TAPPI JOURNAL ◽

10.2524/jtappij.59.88 ◽

2005 ◽

Vol 59 (1) ◽

pp. 88-93 ◽

Cited By ~ 1

Author(s):

Takashi Hibino

Keyword(s):

Raw Material ◽

Future Research ◽

Paper Pulp ◽

Wood Biomass ◽

Material Supply ◽

The Future

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TECHNOLOGICAL ASPECTS OF HIGH QUALITY RAW MATERIAL OBTAINING FOR PECTIN PRODUCTION

Vestnik of the Russian agricultural science ◽

10.30850/vrsn/2019/6/47-50 ◽

1970 ◽

pp. 47-50

Author(s):

I. A. Ilina ◽

I. A. Machneva ◽

E. S. Bakun

Keyword(s):

Raw Materials ◽

Thermal Characteristics ◽

Environmental Safety ◽

Raw Material ◽

High Quality ◽

Temperature Conductivity ◽

Drying Temperature ◽

Plant Raw Materials ◽

Gel Forming Ability

The article is devoted to the study of the chemical composition, physical and thermal-pfysical characteristics of damp apple pomaces and the identifying patterns of influence of drying temperature the functional composition and gel-forming ability of pectin. The research is aimed at obtaining initial data for the subsequent calculation of the main technological, hydro-mechanical, thermal, structural and economic characteristics of devices for drying the plant raw materials, ensuring the environmental safety and high quality of pectin-containing raw materials, the reducing heat and energy costs. As a result of the study of the thermal characteristics of apple pomaces, the critical points (temperature conductivity – 16.5 x 10-8 m2/s, thermal conductivity – 0.28 W/m K, heat capacity – 1627 j/(kg K)) at a humidity of 56 % are determined, which characterizing the transition from the extraction of weakly bound moisture to the extraction of moisture with strong bonds (colloidal, adsorption). It was found that the pomaces obtained from apples of late ripening have a higher content of solids (21-23 %), soluble pectin and protopectin (2.5-4.5 %). Dried pomaces obtained from apple varieties of late ripening contain up to 25 % pectin, which allow us to recommend them as a source of raw materials for the production of pectin. The optimum modes of preliminary washing of raw materials are offered, allowing to the remove the ballast substances as much as possible. It is established that when the drying temperature increases, the destructive processes are catalyzed: the strength of the pectin jelly and the uronide component and the degree of pectin esterification are reduced. The optimum drying temperature of damp apple pomaces is 80 0C, at which the quality of pectin extracted from the dried raw materials is maintained as much as possible. It is shown that the most effective for the pectin production is a fraction with a particle size of 3-5 mm, which allow us to extract up to 71 % of pectin from raw materials.

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Physico-Chemical Aspects of the Influence of Raw Material Components on the Quality of Ceramic Brick

Stroitel nye Materialy ◽

10.31659/0585-430x-2019-777-12-37-42 ◽

2019 ◽

Vol 777 (12) ◽

pp. 37-42

Author(s):

G.Yu. SHAGIGALIN ◽

◽

P.A. FEDOROV ◽

L.N. LOMAKINA ◽

◽

...

Keyword(s):

Raw Material ◽

Ceramic Brick ◽

Physico Chemical

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A Methodology Based on FT-IR Data Combined with Random Forest Model to Generate Spectralprints for the Characterization of High-Quality Vinegars

Foods ◽

10.3390/foods10061411 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1411

Author(s):

José Luis P. Calle ◽

Marta Ferreiro-González ◽

Ana Ruiz-Rodríguez ◽

Gerardo F. Barbero ◽

José Á. Álvarez ◽

...

Keyword(s):

Random Forest ◽

Raw Materials ◽

Principal Component ◽

Hierarchical Cluster ◽

Raw Material ◽

Support Vector ◽

Protected Designation Of Origin ◽

Ft Ir

Sherry wine vinegar is a Spanish gourmet product under Protected Designation of Origin (PDO). Before a vinegar can be labeled as Sherry vinegar, the product must meet certain requirements as established by its PDO, which, in this case, means that it has been produced following the traditional solera and criadera ageing system. The quality of the vinegar is determined by many factors such as the raw material, the acetification process or the aging system. For this reason, mainly producers, but also consumers, would benefit from the employment of effective analytical tools that allow precisely determining the origin and quality of vinegar. In the present study, a total of 48 Sherry vinegar samples manufactured from three different starting wines (Palomino Fino, Moscatel, and Pedro Ximénez wine) were analyzed by Fourier-transform infrared (FT-IR) spectroscopy. The spectroscopic data were combined with unsupervised exploratory techniques such as hierarchical cluster analysis (HCA) and principal component analysis (PCA), as well as other nonparametric supervised techniques, namely, support vector machine (SVM) and random forest (RF), for the characterization of the samples. The HCA and PCA results present a clear grouping trend of the vinegar samples according to their raw materials. SVM in combination with leave-one-out cross-validation (LOOCV) successfully classified 100% of the samples, according to the type of wine used for their production. The RF method allowed selecting the most important variables to develop the characteristic fingerprint (“spectralprint”) of the vinegar samples according to their starting wine. Furthermore, the RF model reached 100% accuracy for both LOOCV and out-of-bag (OOB) sets.

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Effect of carbon anode production parameters on anode cracking

SN Applied Sciences ◽

10.1007/s42452-020-04133-8 ◽

2021 ◽

Vol 3 (2) ◽

Author(s):

Salah Amrani ◽

Duygu Kocaefe ◽

Yasar Kocaefe ◽

Dipankar Bhattacharyay ◽

Mohamed Bouazara ◽

...

Keyword(s):

Electrical Resistivity ◽

Crack Density ◽

Raw Material ◽

Carbon Anode ◽

Know How ◽

Production Parameters ◽

Environmental Emissions ◽

Carbon Anodes ◽

Tomographic Analysis

AbstractCarbon anodes are used in the electrolytic production of aluminum. The quality of anodes is directly related to the production cost, carbon and energy consumption, and environmental emissions. It is desired that the anodes have high density, low porosity/cracks, low electrical resistivity as well as low air and CO2 reactivities. Low resistivity of anodes reduces energy required to produce aluminum during electrolysis. The presence of cracks and pores increases the anode electrical resistivity. Therefore, it is important to know how and when the pores and cracks form during the anode production so that the necessary actions could be taken to prevent their formation. A study was carried out to investigate the effect of different anode production parameters such as anode composition, type of raw material used, time and top-former bellow pressure of vibro-compactor, green anode cooling medium, and heating rate used during baking on the crack formation. The anodes are fabricated at the carbon laboratory of University of Quebec at Chicoutimi (UQAC) and characterized by measuring their properties (density, electrical resistivity, and surface crack density). The anode properties, hence the anode quality, were correlated with the anode production parameters. Also, their tomographic analysis was carried out to visualize and quantify the internal cracks. Graphical abstract

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Effect of Fertilisation on the Quality of Dried Coriander (Coriandrum sativum L.) and Lovage (Levisticum officinale)

Agriculture ◽

10.3390/agriculture11050386 ◽

2021 ◽

Vol 11 (5) ◽

pp. 386

Author(s):

Natalia Matłok ◽

Józef Gorzelany ◽

Adam Figiel ◽

Maciej Balawejder

Keyword(s):

Bioactive Compounds ◽

Crop Production ◽

Solid Phase ◽

Quality Parameters ◽

Raw Material ◽

Vacuum Microwave ◽

Dpph Method ◽

Total Antioxidant ◽

Total Antioxidant Potential

The study presents the effects of fertilisation on selected quality parameters of the dried material obtained from plants of lovage and coriander. During the crop production process, the plants were treated with two fertilisers containing substances potentially acting as elicitors. The dried material was obtained in course of a drying process carried out in optimum conditions and based on the CD-VMFD method which combines convective pre-drying (CD) at a low temperature (40 °C) with vacuum-microwave finish drying with the use of 240 W microwaves (VMFD). The quality of the dried material was evaluated through measurement of the total contents of polyphenols, total antioxidant potential (ABTS and DPPH method), and the profile of volatile compounds (headspace-solid phase microextractio-HS-SPME) as well as assessment of the colour. It was found that by applying first fertilisation (with organic components) it is possible to significantly increase the contents of both bioactive compounds and volatile substances responsible for the aroma. It was determined that the higher content of bioactive compounds was related to the composition of the first fertiliser, presumably the extract from common nettle. The study showed that the application of the first fertiliser contributed to enhanced quality parameters of the raw material obtained.

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The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries

Applied Sciences ◽

10.3390/app11041415 ◽

2021 ◽

Vol 11 (4) ◽

pp. 1415

Author(s):

Barbara Sawicka ◽

Piotr Pszczółkowski ◽

Anna Kiełtyka-Dadasiewicz ◽

Piotr Barbaś ◽

Marek Ćwintal ◽

...

Keyword(s):

Potato Chips ◽

French Fries ◽

Raw Material ◽

Innovative Technology ◽

Sensory Assessment ◽

Effective Microorganisms ◽

Beneficial Effects ◽

Two Factors ◽

Soxhlet Method

The aim of the work is to develop innovative technology for potato cultivation aimed at potato food processing with the use of effective microorganisms (EMs), limiting the chemicalization of agriculture. The basis for the research was a field experiment established by the randomized subblock method, in three repetitions, where two factors were examined: cultivation technologies (3) and potato varieties (14). The influence of experimental factors on the quality of French fries (FF) and potato chips (PC) was investigated. The water content was assessed by the drying method, and the fat content by the Soxhlet method. The sensory assessment was performed by a team of 10 panelists in accordance with EN ISO methodology. In the production of both FF and PC, cultivation technologies using EMs contributed to a significant reduction in the absorption of fats and a significant reduction in the disadvantages of FF, the so-called “dark ends”, and the sensory characteristics of these products have not deteriorated. Potato obtained from cultivation in the EM system is a better raw material for the production of FF and PC than potato from plantations without the use of effective microorganisms. The beneficial effects of these preparations depended on the exposure time to EMs and the potato variety.

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Introduction of alkali soaking and microwave drying processes to improve agar quality of Gracilaria verrucosa

Korean Journal of Chemical Engineering ◽

10.1007/s11814-017-0220-0 ◽

2017 ◽

Vol 34 (12) ◽

pp. 3163-3169 ◽

Cited By ~ 6

Author(s):

Yong-Woon Kim ◽

Hyun-Jae Shin

Keyword(s):

Gracilaria Verrucosa ◽

Microwave Drying ◽

Agar Quality

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Effect of Inulin on the Physical, Chemical and Sensory Quality Attributes of Polish Chicken Burgers

Journal of Food Research ◽

10.5539/jfr.v1n1p169 ◽

2012 ◽

Vol 1 (1) ◽

pp. 169 ◽

Cited By ~ 9

Author(s):

Aneta Cegielka ◽

Krzysztof Tambor

Keyword(s):

Thermal Processing ◽

Nutritional Value ◽

Sensory Quality ◽

Raw Material ◽

Font Size ◽

Control Product ◽

Physical Chemical ◽

Sensory Analyses ◽

Addition Level

Four formulations of chicken burger were prepared: control product without inulin, and products with 1.0, 2.0 or 3.0 % of inulin (in relation to the weight of meat, fatty raw material, and water), respectively. Physical, chemical and sensory analyses were made to evaluate the effect of inulin on the quality of cooked burgers. The results showed that the application of inulin did not cause significant decrease of the thermal processing yield nor the shear force of the products. However, the addition of inulin resulted in slight, but significant differences (P < 0.05) in chemical composition and energy value of burgers. Burgers of all formulations were acceptable in sensory characteristics. The addition level of inulin not higher than 1.0 %, did not result in deterioration of physical, chemical and sensory quality characteristics of chicken burgers. To improve the nutritional value of chicken burgers, the modification of fatty acid composition is recommended.

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