Technical specifications of matrix raw materials for Hatschek technology based fibrecement – A pragmatic approach

Исследовано влияние сочетания нетрадиционных видов сырья – жидкого виноградного сахара и куркумы на качество хлеба из пшеничной муки. Проведена оптимизация дозировок этих рецептурных компонентов по выходным параметрам – удельному объему и формоустойчивости готового изделия. Оптимизацию рецептурного состава хлеба проводили с использованием методов математической статистики и дифференциального исчисления. Построены математические модели в виде регрессионных уравнений. Обработку экспериментальных данных выполняли по статистическим критериям Стьюдента, Кохрена и Фишера при доверительной вероятности 0,95. Дана графическая интерпретация регрессионных уравнений. Оптимизацию рецептурного состава хлеба проводили методом свертывания частных критериев в обобщенный аддитивный критерий. Определены оптимальные значения факторов: дозировка, % к массе муки, жидкого виноградного сахара – 2,50, куркумы – 2,75, обеспечивающие получение изделий с наилучшим сочетанием значений удельного объема и формоустойчивости. На основе полученных данных разработана рецептура и способ производства хлеба «Мерита» профилактической направленности (ТУ 9110–515–02068108–2019), характеризующегося улучшенным качеством и повышенной пищевой ценностью за счет дополнительного внесения биологически активных нутриентов. The influence of a combination of non-traditional raw materials – liquid grape sugar and turmeric on the quality of wheat flour bread has been studied. Optimization of the dosages of these prescription components according to the output parameters – specific volume and dimensional stability of the finished product was carried out with using methods of mathematical statistics and differential calculus. Mathematical models in the form of regression equations are constructed. The experimental data were processed according to the statistical criteria of Student, Cochran, and Fisher with a confidence probability of 0,95. Optimization of the formulation composition of bread was carried out by the method of folding partial criteria into a generalized additive criterion. The optimal values of the factors are determined: dosage, % by weight of flour, liquid grape sugar –2,50, turmeric – 2,75, ensuring the production of products with the best combination of specific volume and dimensional stability. On the basis of the obtained data, the formulation and method of production of bread «Merita» of a preventive orientation (Technical specifications 9110–515–02068108–2019) were developed. The product has improved quality and increased nutritional value due to the additional introduction of biologically active nutrients.

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Current state of the normative basis for processing of japanese sardine Sardinops melanosticta and chub mackerel Scomber japonicus as prospective commercial species in the Far East

Izvestiya TINRO ◽

10.26428/1606-9919-2015-183-284-289 ◽

2015 ◽

Vol 183 (4) ◽

pp. 284-289

Author(s):

Elena S. Chupikova ◽

Svetlana A. Selivanchik ◽

Eugene V. Yakush

Keyword(s):

Raw Materials ◽

Far East ◽

Chub Mackerel ◽

Japanese Sardine ◽

Commercial Species ◽

Standards And Regulations ◽

Technical Specifications ◽

Frozen Fish ◽

Industrial Standards ◽

Fish Industry

Effective utilization of marine biological resources is one of the major directions of the fish industry development in Russia that is realized by involvement into the fishery of unused and underused species. Japanese sardine and chub mackerel are still unused by Russian fishery but they are considered as prospective ones. On account of these prospects, the fund of standards currently in force in fish industry is analyzed in order to check possibility of their use for processing of these species. It includes mainly inter-governmental and industrial standards and regulations for manufacture of food and technical products. The age of these standards is 2-27 years, on average 14 years for the sardine and 13 years for the mackerel. The technical regulations and standards for frozen products of japanese sardine and chub mackerel are reviewed briefly. The standards GOST 814-96 «Chilled fish TU» and GOST 32366-2013 «Frozen fish TU» are recommended for the chilled and frozen products with a short shelf life, though they are not allowed for the raw materials destined for further processing at coastal fish enterprises. Recently new requirements for food safety are developing, so the current standards have to be reviewed and redeveloped, in particular the storage time of chilled and frozen products should be longer in 2-3 times. Variety of the products has to be extended, including canned and preserved ones, in particular new technical specifications for the specialized, medical-prophylactic products and dietary supplements should be developed or updated to the modern requirements. Role of standardization in improving quality and competitiveness of fish products and efficiency of the raw materials utilization is discussed.

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Use of non-traditional type of flour in the production of flour-based culinary products

10.33920/igt-01-2012-02 ◽

2020 ◽

pp. 10-14

Author(s):

A.T. Vasyukova ◽

A.E. Alekseev ◽

A.V. Moshkin ◽

S.V. Egorova ◽

V.G. Kulakov

Keyword(s):

Nutritional Value ◽

Raw Materials ◽

Rice Flour ◽

Gluten Free ◽

Structure And Properties ◽

Free Products ◽

Functional Additives ◽

Confectionery Products ◽

Technical Specifications ◽

Main Components

This article presents the research on the use of flour-based products from non-traditional raw materials in functional nutrition. The possibility of combining rice flour with traditional components of the recipe, allowing to obtain the structure and properties characteristic of flour-based culinary products: pancakes, pizza, and samosa, is justified. The main components of rice grains and features of rice flour, as well as the possibility of forming a dough structure of different consistency based on rice flour, are considered. The purpose of this work is to study risk factors, functional additives, and develop a recipe and technology for the production of flour mixes with rice flour for gluten-free products. Flour-based culinary and confectionery products with increased nutritional value based on rice flour are characterized by high consumer characteristics; they are in demand for people suffering from celiac disease who stick to a gluten-free diet. The developed range of new products is protected by patents; there is regulatory documentation — technical specifications.

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Potential of Micro Gas Turbines to Provide Renewable Heat and Power in Off-Grid Applications for Desalination and Industrial Wastewater Treatment

10.1115/gt2021-60253 ◽

2021 ◽

Author(s):

J. Montes-Sánchez ◽

B. de Weert ◽

B. Petit ◽

L. García-Rodríguez ◽

D. Sánchez

Keyword(s):

Wastewater Treatment ◽

Low Income ◽

Gas Turbines ◽

Industrial Wastewater ◽

Raw Materials ◽

Low Income Countries ◽

Industrial Wastewater Treatment ◽

Renewable Power ◽

Energy Technologies ◽

Technical Specifications

Abstract The demand for all types of resources (food, freshwater, energy and raw materials) has increased alarmingly due to the continuous techno-economic development of society, bringing about a pressing shortage not only in low-income countries but also in more developed economies. Such is the case for the very wealthy countries in the Gulf Cooperation Council, which are currently struggling with the lack of fresh water supply, or certain countries in Latin America where the contamination of natural water sources poses a major environmental threat. In order to assess this water-energy nexus problem, this paper looks into systems where the production of renewable power is combined with either freshwater production (through desalination) or industrial wastewater treatment for effluent control. Three enabling renewable energy technologies are assessed: solar micro gas turbines, wind turbines and photovoltaic panels. In all cases, off-grid installations are considered. The paper describes the characteristics of these three systems and provides a comparison of technical specifications, yield and costs. Wind and photovoltaic are the standard approach, as already proven by a number of commercial plants, but solar micro gas turbines exhibit additional flexibility (in particular when hybridisation is considered) and have the differential feature of producing not only electric power but also heat. This enables the combination of different types of water treatment technologies in order to increase water production/recovery which, in turn, reduces the environmental impact of the production process associated (either freshwater or other good or service).

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Environmentally friendly building materials for residential high-rise construction

E3S Web of Conferences ◽

10.1051/e3sconf/20199102008 ◽

2019 ◽

Vol 91 ◽

pp. 02008

Author(s):

Ruben Kazaryan ◽

Vitaly Khvan

Keyword(s):

Construction Projects ◽

Building Materials ◽

Raw Materials ◽

High Rise ◽

Urgent Task ◽

Building Systems ◽

Technical Specifications ◽

Near Future ◽

Sufficient Strength

Materials, products and systems used as finishing of external surfaces and/or interior rooms when erecting or reconstructing buildings and structures should: protect the person in the room finished with these materials from the pathogenic effects of materials, products and building systems; if possible, do not exert pathological physiological and/or activity loads on people carrying out production or life activities in rooms finished with these materials and/or equipped with products and systems. As a result of the research, it was found that the source of 80% of the chemicals found in the air environment of the apartments is used construction and finishing materials. Currently, the quality of raw materials for building materials and the building materials and structures themselves are determined by GOST and Technical Specifications. A civil engineer is required to correctly select a material, product, or structure that has sufficient strength, reliability, and durability for specific conditions. Safe in themselves, finishing materials, products, and systems in the composition can acquire and demonstrate new properties. Therefore, the study of this problem is an urgent task of the near future and one of the directions of construction anthropotechnology, in particular, when implementing high-rise construction projects.

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Model of a variable standard for the formation of technical specifications based on the processes of action mechanism design

Informatization and communication ◽

10.34219/2078-8320-2021-12-3-106-109 ◽

2021 ◽

pp. 106-109

Author(s):

A.N. Belikov ◽

◽

A.V. Egorov

Keyword(s):

Mechanism Design ◽

Mechanism Of Action ◽

Raw Materials ◽

Target Object ◽

Raw Material ◽

Action Mechanism ◽

Qualitative And Quantitative ◽

Material Supply ◽

Technical Specifications ◽

The Difference

The task of the automated formation of technical specifications within the framework of a given resource and raw material supply is performed using algorithms with a predetermined structure, which are aimed at minimizing the difference between a certain documented model and the existing situation. However, in conditions when an approximation to a given model is impossible due to a lack of resources and raw materials, such algorithms do not fulfill the task. To solve this problem, the article proposes to develop a principle for creating variable algorithms based on the creation of processes for constructing actions. A template of the variational standard model and the rules for its customization by the user are required. The mechanism of action acts as a template for the model of a variable standard. A variational standard is a method of forming an assessment of the desired state of a target object, which can be achieved taking into account the existing restrictions due to raw materials, resources and standards. Mathematically, this task can be reduced to finding the extremum of the objective function with quantitative arguments, however, in contrast to this, the article proposes a solution to the problem for a function with mixed (qualitative and quantitative arguments).

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TO THE QUESTION OF STANDARDIZATION OF THE TARRAGON RAW

VEGETABLE CROPS OF RUSSIA ◽

10.18619/2072-9146-2019-2-58-62 ◽

2019 ◽

pp. 58-62 ◽

Cited By ~ 1

Author(s):

N. N. Bakova ◽

O. M. Shevchuk ◽

L. A. Logvinenko ◽

L. A. Timasheva

Keyword(s):

Essential Oil ◽

Mass Fraction ◽

Raw Materials ◽

Biologically Active ◽

High Productivity ◽

Type Size ◽

Wet Weight ◽

Technical Specifications ◽

Main Components ◽

Main Component

Tarragon (Artemisia dracunculus L.) is a spicy aromatic culture, perspective to use in the food and medical industry. In the collection of aromatic and medicinal plants of the Nikita Botanical Gardens, tarragon is represented by two varieties: Isumrud and Travnevy. The Isumrud variety is characterized by a high content of essential oil (0.6% of the wet weight) of the methylchavicol chemotype (the main component of the essential oil is methylchavicol, whose mass fraction is up to 91%) and is perspective to use not only as a spice, but also in medicine as a reducing facilities. The variety Travnevy contains only 0.1% of the essential oil from the wet mass of the sabineno-elemicin chemotype (the main components of the essential oil are sabinen (40.0%) and trans-from-iso-elemicin – 26.1%), characterized by high productivity of the aerial mass (12 kg/m2), the main direction of use in the food industry as a spice. Due to the lack of requirements for dry raw tarragon, we have developed a draft technical specifications for dry crushed tarragon raw materials TS 01.28.30-009-01579640-2018. Specifications apply to dried whole and crushed raw materials, intended for the manufacture of water and water-alcohol infusions, as a source of biologically active substances, as a component for seasonings to meat, fish dishes, for use in cooking, as well as in the production of alcohol and soft drinks. The main physicochemical indicators of whole and crushed tarragon raw materials (type, size, smell, taste, mass fraction of essential oil, impurities, moisture, ash) are presented.

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Metods of adulteration detection of meat products (review article)

Scientific Messenger of LNU of Veterinary Medicine and Biotechnology ◽

10.32718/nvlvet9819 ◽

2020 ◽

Vol 22 (98) ◽

pp. 108-112

Author(s):

I. Oleksiienko ◽

O. Haidei ◽

G. Kyivska ◽

O. Krushelnytska

Keyword(s):

Animal Feed ◽

Raw Materials ◽

Meat Products ◽

High Sensitivity ◽

Enzyme Linked Immunosorbent Assay ◽

Correct Result ◽

Purification Method ◽

Raw Meat ◽

Technical Specifications ◽

Pcr Method

Today a topical issue is the adulteration of meat products in Ukraine and in the world. In this regard, to exchange information and combat cases of fraud, world networks, platforms, databases, special units, target groups and the like were created. According to the Consumer Rights Protection Committee, about 80 % of food products in Ukraine are falsified, about 60 % are meat products. For example, mechanically deboned meat, meat and bone meal, emulsions, soya protein, etc. not used for animal feed, but for the replacement (reduction) of raw meat in the manufacture of meat products. The entrepreneur has the opportunity to independently develop and be guided by the technical specifications, which enables him to falsify the products. Consumers buying such products, experiencing economic and moral damage. The aim of the work was to review existing methods for detecting falsification of meat products and select the most optimal. The following methods are used to determine of adulteration: microstructural histological analysis, enzyme-linked immunosorbent assay (ELISA), polymerase chain reaction (PCR). Research showed that the histological method can determine the origin, type of components and doesn’t detect the species; immunological suitable for study of raw meat and raw materials. The most accurate and informative is the PCR method, which, due to its high sensitivity, allows you to establish the species of meat products and the quantitative content of raw meat. The PCR method has its drawbacks: the risk of contamination and exposure to inhibitors. Therefore, it is important to choose the best purification method and DNA extraction. An important aspect when conducting PCR studies is the mandatory observance of all the requirements of the study, in particular measures to prevent contamination to obtain the correct result. The prospect of further research is the improvement of existing methods for the study of meat products and the implementation of monitoring research.

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AGROEXTRACTIVISM IN THE AMAZON: THE SPECIFICITIES OF RELATIONS WITH THE GLOBAL MARKET

International Journal of Development Research ◽

10.37118/ijdr.19217.06.2020 ◽

2020 ◽

pp. 37005-37012

Author(s):

Keyword(s):

Global Economy ◽

Technical Assistance ◽

Raw Materials ◽

Global Market ◽

Initial Assessment ◽

Production Chain ◽

The Public ◽

Depth Study ◽

Assessment And Monitoring ◽

Technical Specifications

The inclusion of Amazonian communities in the productive chain of industrialized products is usually defended as an option for sustainable development for these communities and for improving the production process as a whole by reducing chemical bases and the use of sources of ecological raw materials. However, experience shows that, in many cases, the activity is started and later abandoned by the prospecting companies. A case study was carried out in the Santo Antônio do Abonari Community in the municipality of Presidente Figueiredo - AM, which aimed to analyze its insertion in the cosmetics production chain as a supplier of buriti oil to industries that produce or benefit this product for companies in this sector. It was found that the insertion of a community of family farmers in the global economy, needs to be planned through an in-depth study that involves a multidisciplinary team for the initial assessment and monitoring during the first productive cycles so that local populations can assimilate the knowledge and management, production and storage practices to guarantee quality within the technical specifications of each product and conditions for maintaining the activity through good management and financial control practices. This monitoring must also be done by the public sector, mainly with the provision of technical assistance and with the supervision and search for commercial agreements to guarantee the remuneration of those involved in the production and in compliance with the current legislation.

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IMPROVISATION IN BIOLOGY TEACHING-LEARNING: A PRAGMATIC APPROACH TO SOLVING THE PROBLEM OF ILL-EQUIPPED LABORATORIES AT POST BASIC EDUCATION LEVEL

Sokoto Educational Review ◽

10.35386/ser.v14i2.105 ◽

2013 ◽

Vol 14 (2) ◽

pp. 10

Author(s):

B. G. Kubo ◽

Yahaya M Kamar ◽

D. I. Wushishi

Keyword(s):

Science Teachers ◽

Basic Education ◽

Raw Materials ◽

Learning By Doing ◽

Host Community ◽

Instructional Materials ◽

Pragmatic Approach ◽

Biology Teaching ◽

Science Laboratories ◽

Teaching Learning

Effective teaching for quality science education can only be achieved through “learning by doing” (practical activities) in well-equipped laboratory. The illequipped science laboratories have reached an alarming level thereby making learning by doing impossible. This paper takes a look at the concept and skills or techniques of improvising biology teaching equipment (instructional materials) as a viable alternative and a panacea to ill-equipped laboratories in our post-basic education in Nigeria. The paper recommends among other things, that schools should encourage and motivate science teachers to develop basic improvisation skills through the use of raw materials and resource persons in the host community.

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