Investigations in influence of different pretreatments on A. donax pyrolysis: Trends in product yield, distribution and chemical composition

2021 ◽  
pp. 105276
Author(s):  
Philip Bernstein Saynik ◽  
Vijayanand S. Moholkar
Keyword(s):  
Chemical Composition ◽  
Product Yield ◽  
Yield Distribution

Product yield distribution and characterization of bio-oil from west African cordia sawdust pyrolysis

2018 ◽  
Vol 13 (2) ◽  
pp. 25
Author(s):  
Joseph A. Oyebanjia ◽  
Pious O. Okekunleb ◽  
Olumuyiwa A. Lasodec
Keyword(s):  
Product Yield ◽  
West African ◽  
Yield Distribution ◽  
Bio Oil

Chemical Composition of Native and Ammonia Fiber Expansion Pretreated Rice Straw-Unextracted versus Extractives-free Material

2015 ◽  
Vol 74 (3) ◽  
Author(s):  
Shuhaida Harun ◽  
Jamaliah Md Jahim ◽  
Mohd. Sobri Takriff ◽  
Osman Hassan
Keyword(s):  
Chemical Composition ◽  
Rice Straw ◽  
Lignin Content ◽  
Soluble Sugars ◽  
Compositional Analysis ◽  
Product Yield ◽  
Extraction Process ◽  
Klason Lignin ◽  
Ammonia Fiber Expansion ◽  
Free Material

Characterization of chemical composition for lignocellulosic biomasss (LCB) is essential in the conversion process of LCB to bioenergy and biochemicals. Accurate quantification of chemical composition allows for better determination of the LCB conversion and product yield in LCB processing. However, the presence of the extractable material is stated to strongly influence the compositional analysis of the LCB. This study was conducted to analyze and compare the chemical composition of (A) native-whole unextracted rice straw of (1) untreated rice straw (URS) and (2) AFEX pretreated rice straw (AC1RS and AC2RS) as well as (B) the extractives-free rice straw of (1) URS and (2) AFEX pretreated rice straw (AC1RS and AC2RS). The effect of the AFEX pretreatment on the composition of rice straw was determined using the extractives-free material of URS, AC1RS and AC2RS. The actual reported composition of native-whole rice straw of URS and AFEX pretreated rice straw were made based on the corrected values of the extractives-free rice straw of URS and AFEX pretreated rice straw. The rice straw was analyzed for structural constituents such as glucan, xylan, arabinan and Klason lignin as well as non-structural constituents. The results demonstrated that the extractives in native-whole unextracted rice straw significantly interfere with the analysis of Klason lignin. The lignin content of the rice straw was overestimated if the extractives were not removed prior to the compositional analysis. The extractives in rice straw statistically did not affect the carbohydrate analyses. However, some soluble sugars were removed from the rice straw during the extraction process.

scholarly journals STUDY OF SEA BUCKTHORN SEED POWDER EFFECT ON THE PRODUCTION OF COOKED-SMOKED MEAT PRODUCTS FROM CAMEL MEAT AND BEEF

2019 ◽  
Vol 16 (33) ◽  
pp. 130-139
Author(s):  
K. MAKANGALI ◽  
D. KONYSBAEVA ◽  
G. ZHAKUPOVA ◽  
V. GORBULYA ◽  
Zh. SUYUNDIKOVA
Keyword(s):  
Chemical Composition ◽  
Binding Capacity ◽  
Meat Product ◽  
Meat Products ◽  
Product Yield ◽  
The Body ◽  
Sea Buckthorn ◽  
Biologically Active ◽  
Technological Parameters ◽  
Camel Meat

Consumer properties of meat largely depend on the physical and chemical composition. The value of camel meat is determined by its high content of nutrients in an easily digestible form necessary for the normal functioning of the body. However, the main obstacle to the use of camel meat in the production of sausage products is meat hardness and weak moisture-binding capacity of camel meat. Thus, research in this area is relevant. This article represents the study of sea buckthorn seed powder effect on the quality indicators of cooked-smoked meat products from camel meat and beef. In this regard, the chemical composition of the sea buckthorn seed powder was studied, which showed a high content of proteins and polysaccharides. It was found that the powder from the sea buckthorn seeds is a source of such biologically active substances as tocopherol 62.15 ± 2.13 mg/100 g, carotenoids 4.21 ± 0.22 mg/100 g, and flavonoids 1.54 ± 0.06%.06%. The choice of powder from the sea buckthorn seeds as part of cooked-smoked meat product from camel meat and beef is justified. It has been scientifically proven that the powder from the sea buckthorn seeds boosts the functional and technological parameters, improves the structural, mechanical and color characteristics of the finished product. In particular, it increases the product yield by 6.8%, the moisture content by 9.35%, the moisture-binding capacity by 2%, the fat-holding capacity by 3.5%; the shearing force was 5.8 N/m. As a result of the study, the use of sea buckthorn seed powder in the production of meat products from camel meat and beef has been proposed.

scholarly journals Applied spectroscopy methods application in the defluorinated phosphate production technological process control problem

2021 ◽  
Vol 2094 (2) ◽  
pp. 022042
Author(s):  
M A Vaganov ◽  
V I Kazakov ◽  
V F Lebedev ◽  
A R Bestugin ◽  
V V Kitaev
Keyword(s):  
Chemical Composition ◽  
Technological Process ◽  
Spectral Characteristics ◽  
Product Yield ◽  
Spectral Lines ◽  
Control Mode ◽  
Emission Spectrometry ◽  
Composition Analysis ◽  
Real Time Control ◽  
Study Results

Abstract The paper considers the applied optical spectroscopy methods application in the defluorinated phosphate production, controlling the technological process task. The emission spectral analysis using the method possibilities to control the charge hydrothermal acid processing process, which takes place in special furnaces with natural gas burning and a temperature of 1340 – 1400°C, have been studied. Experiments have been carried out in production conditions, and the radiation spectral characteristics study results from the furnace during the defluorination technological process are presented. It is shown that, by measuring individual spectral lines, it is possible to provide an automatic control mode for the defluorination technological process in the furnace burner controlling the combustion mode terms without the need for visual observation by the operator to ensure a better product yield. The work second part is devoted to the defluorinated phosphate chemical composition study by the laser-spark emission spectrometry method (LIBS). The LIBS method application for the defluorinated phosphate chemical composition analysis is proposed, which allows the production process parameters real-time control. The plasma spectra measurement and interpretation results from the ready-made defluorinated phosphate sample, obtained using the LIBS method, are presented.

scholarly journals STUDIES ON THE QUALITATIVE INDICATORS OF AFRICAN OSTRICH HAM WITH VEGETABLE ENZYMES

2020 ◽  
Vol 11 (4) ◽  
pp. 25-31
Author(s):  
V. M. Israelian ◽  
O. A. Shtonda
Keyword(s):  
Chemical Composition ◽  
Control Sample ◽  
Meat Products ◽  
Product Yield ◽  
Experimental Sample ◽  
Organoleptic Evaluation ◽  
Functional Additive ◽  
Organoleptic Characteristics ◽  
Composition Product ◽  
Salted Meat

Expanding the food products range is one of the most promising challenges in the food industry today. The production of whole meat products has always determined the technological level of the enterprise, reflecting its ability to improve consumer nutrition. Using the same type of raw meat, by changing the modes and conditions of its preparation, impact on the tissue structure, directional autolysis and variation of thermal processes, they produce products with different nutritional characteristics. Research of chemical composition has established that penetration of salting active substances into the meat fabrics and their interaction with proteins changes physical and chemical composition of a product, determining the basic properties of salted meat (swelling, consistence, viscosity, etc.). Change in meat proteins during salting is accompanied by an increase in bound moisture in the product and causes an increase in a product yield. The protein content in the control sample is 26.17 %, in the experimental samples № 1, 2 - 26,88 -27,64 % due to the introduction of a functional additive and plant enzyme papain, which has a positive effect on the taste of the developed semi-finished products and makes them more juicy. Organoleptic evaluation of products is important in determining the quality of meat products, since a person's reaction depends on the appearance, color, smell, taste, consistency of the finished product. It has been established that organoleptic characteristics of meat products vary depending on the chemical composition, product, degree of biochemical changes (meat maturation), technological processing (cooking, smoking, etc.), the use of spices, food and flavorings. Results of the study on the organoleptic parameters show that the use of the enzyme papain improves the taste and aroma, as the experimental sample differs from the control one with increased juiciness and tenderness, without foreign odors and tastes.

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