scholarly journals Technological properties of cultivated Pleurotus ostreatus mushrooms and their influence on the choice of culinary processing methods

2021 ◽  
Vol 40 ◽  
pp. 02001
Author(s):  
Nina Myachikova
Keyword(s):  
Heat Treatment ◽  
Weight Loss ◽  
Pleurotus Ostreatus ◽  
Dry Matter ◽  
Raw Materials ◽  
Bound Water ◽  
Free Water ◽  
Dry Matter Content ◽  
Mechanical Processing ◽  
Technological Properties

Pleurotus Ostreatus mushrooms are used as raw materials for public catering establishments. Features of the technological properties of this mushrooms affect the composition of operations and their parameters during mechanical processing and the choice of methods and features of thermal processing. Taking into account the peculiarities of the growth of this mushrooms and their morphological structure, a scheme of mechanical processing is presented. The duration and weight loss were determined for various methods of heat treatment. It was found that the weight loss during heat treatment decreases with an increase in the dry matter content. There is an inverse relationship between the content of bound water and the loss of mass: with an increase in the proportion of bound water, the mass loss during heat treatment decreases. It means that the weight loss during heat treatment of mushrooms is due to the loss of free water. Therefore when assessing the quality of raw materials at the stage of incoming control, it is necessary to control the content of dry matter in mushrooms, and take this indicator into account when developing formulations and establishing technological parameters, namely, losses during heat treatment.

RATIONAL PROCESS PARAMETERS OF CHOPPED SEMI-FINISHED PRODUCTS PRODUCTION USING EMULSIONS FROM COLLAGENCONTAINING RAW MATERIALS

2020 ◽  
pp. 199-213
Author(s):  
I. Kaltovich
Keyword(s):  
Heat Treatment ◽  
Weight Loss ◽  
Connective Tissue ◽  
Raw Materials ◽  
Steam Treatment ◽  
Point System ◽  
Technological Parameters ◽  
Genus Lactobacillus ◽  
Rational Process

The article presents the results of research on the determination of rational technological parameters for the production of chopped semi-products using emulsions from collagen-containing raw materials fermented by bacteria of the genus Lactobacillus. Water dosages are installed in the composition of chopped semi-finished products: 12% – with emulsions from pork skin and tails and 11% - with emulsion from connective tissue. Duration of ingredients mixing (5 minutes), sequence of raw materials laying during manufacture of articles, as well as duration of heat treatment of chopped semiproducts is determined: 25 minutes – during steaming (t = 95–100 °С), 20 minutes – during baking (t = 180 °C), 15 minutes – during frying (t = 110 °C), while recommended methods of bringing semifinished products to culinary readiness are steam treatment and baking, which allow for improved functional and technological (TUS – 79.3-81.8%, weight loss during heat treatment – 5.1–7.9%), structural and mechanical (PNS - 1413.9–1470.4 Pa) and organoleptic indicators (juiciness, appearance, consistency, taste, smell) of these products (9 points according to the 9-point system).

scholarly journals Optimization of centrifugal separation of α-lactalbumin and β-lactoglobulin

1997 ◽  
Vol 6 (2) ◽  
pp. 193-198 ◽  
Author(s):  
Tuomo Tupasela ◽  
Petri Koskela ◽  
Eero Pahkala ◽  
Veikko Kankare
Keyword(s):  
Heat Treatment ◽  
Concentration Factor ◽  
Dry Matter ◽  
Separation Efficiency ◽  
Concentration Level ◽  
Bovine Milk ◽  
Matter Content ◽  
Raw Material ◽  
Dry Matter Content ◽  
Β Lactoglobulin

Whey proteins, which are mainly composed of β-lactoglobulin (β-lg) and α-lactalbumin (α-la), account for about 20% of the proteins of bovine milk. In this study we investigated the effect of pH, dry matter content, concentration factor, heat treatment and centrifugation on the separation of α-la from β-lg using clarified whey as raw material, α-La precipitation was highest, 23.3%, when the dry matter content ranged from 5.8% to 25.7%. The optimum pH of α-la precipitation depended on the dry matter content. The separation efficiency increased when the concentration factor and heat treatment time at 55°C increased. A longer centrifugation time and higher separation speed did not have a marked effect on the separation efficiency. Separation was more efficient with a higher centrifugation speed at concentration levels 30 X and 60 X. The separation efficiency did not improve when the temperature was raised from 55°C to 65°C but it was better at a concentration level 120 X than at 60 X and 30 X, and also at concentration level 60 X than with 30 X.

scholarly journals Phytotoxicity of Corncob Biochar before and after Heat Treatment and Washing

2018 ◽  
Vol 11 (1) ◽  
pp. 30 ◽  
Author(s):  
Kiatkamjon Intani ◽  
Sajid Latif ◽  
Md. Islam ◽  
Joachim Müller
Keyword(s):  
Heat Treatment ◽  
Dry Matter ◽  
Water Extract ◽  
Matter Content ◽  
Shoot Length ◽  
Lepidium Sativum ◽  
Dry Matter Content ◽  
Fresh Weight ◽  
Phytotoxic Effects ◽  
Application Rates

Biochar from crop residues such as corncobs can be used for soil amendment, but its negative effects have also been reported. This study aims to evaluate the phytotoxic effects of different biochar treatments and application rates on cress (Lepidium sativum). Corncob biochar was produced via slow pyrolysis without using purging gas. Biochar treatments included fresh biochar (FB), dried biochar (DB), washed biochar (WB), and biochar water extract (WE). Biochar application rates of 10, 20, and 30 t/ha were investigated. Significant phytotoxic effects of biochar were observed on germination rates, shoot length, fresh weight, and dry matter content, while severe toxic effects were identified in FB and WE treatments. Germination rate after 48 h (GR48) decreased with the increase of biochar application rates in all treatments. The observed order of performance of the biochar treatments for germination, shoot length, and shoot fresh weight for every biochar application rate was WB>DB>WE>FB, while it was the reverse order for the shoot dry matter content. WB treatment showed the best performance in reducing the phytotoxicity of biochar. The mitigation of the phytotoxicity in fresh corncob biochar by washing and heat treatment was found to be a simple and effective method.

Pre-rigor temperature and the relationship between lamb tenderisation, free water production, bound water and dry matter

Meat Science ◽  
2014 ◽  
Vol 96 (1) ◽  
pp. 321-326 ◽  
Author(s):  
Carrick Devine ◽  
Robyn Wells ◽  
Tim Lowe ◽  
John Waller
Keyword(s):  
Dry Matter ◽  
Bound Water ◽  
Free Water ◽  
Water Production ◽  
The Relationship

scholarly journals EFFICIENCY OF BIOLOGICAL CONSERVANTS WITH VARIOUS CONTENT OF DRY MATTER OF GREEN MASS OF LUCERNE

2018 ◽  
Vol 13 (3) ◽  
pp. 5-9
Author(s):  
Ирек Бикчантаев ◽  
Irek Bikchantaev ◽  
Шамиль Шакиров ◽  
Shamil' Shakirov ◽  
Марсель Тагиров ◽  
...  
Keyword(s):  
Moisture Content ◽  
Dry Matter ◽  
Raw Materials ◽  
Control Sample ◽  
Matter Content ◽  
Crude Fiber ◽  
Dry Matter Content ◽  
Plant Raw Materials ◽  
Green Mass ◽  
The Republic

For the production of high quality silage, and reduction of losses of biological yield, the use of effective biological preparations is topical. In order to reveal the effectiveness of the preservation of nutrients from plant raw materials, a number of laboratory studies were carried out in 2016-2017 in the Tatar Scientific Research Institute of Agriculture (TatNIISKh). The object of research was haylage harvested from the green mass of alfalfa, grown on the experimental field “TatNIISh” in Laishevsky district of the Republic of Tatarstan. The nutritional value of the conserved green mass of the alfalfa (Medicago sativa) variety Aisleau in the phase of budding with different moisture was analyzed. Preservation of the planted plant mass was carried out using biological preparations Biotrof (St. Petersburg), Ferbak-Sil (Kazan), Bioamid-3 (Saratov). The variant with biological preparation Biotroph served as the control. The maximum content of exchange energy (EE), with an increased concentration of phytomass moisture, was established in the control sample, which was 2.36 MJ/kg and was higher than the experimental samples with Bioamid-3 and Ferbak-Sil preparations at 6.78 and 3.82 %. With an increased dry matter content in the green mass of alfalfa, this indicator was the maximum in the sample with the preparation Bioamid-3 (3.67 MJ/kg), which was higher than the control by 4.56%. The leader in the concentration of crude protein and crude fiber, with a high moisture content of raw materials, was set in a control sample and amounted to 6.11 and 6.07%, which were higher than the prototypes with Bioamid-3 and Ferbak-Sil preservatives by 0.33 and 0.16%, 0.76 and 0.48% respectively. The leading preservative for the preservation of raw protein and crude fiber, with reduced moisture content of raw materials, showed the drug Bioamid-3, whose indices were above the control by 0.39 and 0.23%.

scholarly journals THE RESEARCH OF THE TYPES OF MOISTURE BONDS IN PROTEIN-CARBOHYDRATE CONCENTRATES OF CHEESE WHEY

2020 ◽  
Vol 17 (34) ◽  
pp. 33-44
Author(s):  
Ekaterina V BOGDANOVA ◽  
Elena I MELNIKOVA ◽  
Irina B KOSHEVAROVA
Keyword(s):  
Dry Matter ◽  
Cheese Whey ◽  
Raw Materials ◽  
Chemical Properties ◽  
Bound Water ◽  
Ceramic Membranes ◽  
Residual Moisture ◽  
Protein Mass ◽  
Production Area ◽  
Main Components

The purpose of the research is to improve the technology of producing cheese whey proteincarbohydrate concentrates, in terms of binding moisture with the main components. Objects of the research were natural cheese whey obtained in the production of Rossiyskii cheese and ultrafiltration cheese whey concentrates with protein dry matter percentage of 35 and 55%, produced with the use of MMS Swissflow UF industrial ultrafiltration unit with ceramic membranes. The chemical composition and Physico-chemical properties of raw materials and the finished product have been studied using standard methods. Three stages of sample dehydration have been identified. They conform to moisture release with different bonds and energy. Stage I is the production area where unbound moisture is heated and removed, and water molecules are held by weak capillary forces. Stage II is the production area for immobilized moisture removal. Stage III is the production area for chemically bound water removal, which conforms to the residual moisture after drying the sample. An increase in the least mobile water and a change in the ratio between different types of moisturebinding have been observed with an increase in the protein mass fraction in the dry matter of the samples. It has been found that the Maillard reaction occurred in cheese whey concentrates with protein dry matter percentage of 35 and 55% at the temperatures above 78 and 70 °C, respectively. The temperature range of the unbound moisture release was increasing during the drying process due to an increase of the protein content in concentrates as well as the rate of interaction between proteins and lactose leading to non-enzymatic browning of dry products. It has been established that drying cheese whey protein-carbohydrate concentrates with protein dry matter percentage of 35, and 55% is inexpedient at temperatures exciding 130 and 173 °C, respectively.

scholarly journals Coating Waxes on Pepper Fruits cv. Caribbean and Quality on Different Storage Conditions

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 826A-826
Author(s):  
Juan E. Manzano-Méndex ◽  
Judith Zambrano
Keyword(s):  
Weight Loss ◽  
Dry Matter ◽  
Storage Time ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Fruit Weight ◽  
Matter Content ◽  
Fresh Fruit ◽  
Dry Matter Content ◽  
Fruit Samples

Pepper fruits (Capsicum annum L. c.v. Caribbean) were treated with two commercial was coatings, Primafresh and Prolong. Fruits were sprayed with Primafresh (original concentration) and Prolong at 0.5% and 1.5% (w/v) concentration. Fruit samples were taken for analysis each of 5 days during 20 days from storage rooms at 1, 5, 10, and 15C. Parameters TSS, titratable acidity, pH, fresh fruit weight loss, texture, and dry matter content were analyzed. TSS and dry matter decreased with the storage time. Titratable acidity increased until 10 days after storage and decreased when fruit were stored for a longer time. The lowest texture deformation was observed at 1 and 5C. Coating treatments reduced the rate of fresh fruit weight loss of peppers compared to uncoated ones.

IMPROVING ENVIRONMENTAL SAFETY THROUGH THE USE OF SLAG MATERIAL AND SPENT CATALYST IN THE PRODUCTION OF CERAMIC BRICKS ON THE BASIS OF BEIDELLITE CLAY

2019 ◽  
pp. 35-42
Author(s):  
Vladimir Abdraкhimov
Keyword(s):  
Raw Materials ◽  
Bound Water ◽  
Free Water ◽  
Physical And Mechanical Properties ◽  
Environmental Safety ◽  
Point Of View ◽  
Petrochemical Plant ◽  
Spent Catalyst ◽  
Energy Complex ◽  
The Russian Federation

The efficiency of all industries should be assessed from the point of view of the balance between the weight of the main product and the volume of generated industrial waste, therefore, the aim of the present work is ─ to the receiving using the tonnage of waste fuel and energy complex of ash and slag material and waste chemistry, spent catalyst, one of the most material-intensive products of the national economy ─ a ce-ramic brick on the basis of beidellite clay. Fuel and energy complex is one of the main "pollutants" of the en-vironment. These are emissions into the atmosphere (48% of all emissions into the atmosphere), wastewater discharges (36% of all discharges), as well as the formation of solid waste (30% of all solid pollutants). The basic technical properties of ash and slag material used as autosites and burnable additive and spent cata-lyst, is used as aluminum-containing autosites to increase marochetti brick. Studies have shown that the spent catalyst IM-2201 Novokuibyshevsk petrochemical plant refers to nanotechnology raw materials. The effect of the introduction of nanoscale particles is fundamentally expressed in the fact that not only an additional in-terface appears in the system, but also a carrier of quantum mechanical manifestations. The presence of na-noscale particles in the system increases the volume of adsorption and chemisorption bound water and re-duces the volume of capillary-bound and free water, which leads to an increase in the plasticity of the ceram-ic mass and strength parameters. Ceramic brick with high physical and mechanical properties is obtained on the basis of beidellite clay with the use of ash-slag material and spent catalyst. Innovative proposals for the use of waste fuel and energy complex and petrochemical industry in the production of ceramic bricks, the novelty of which is confirmed by two Patents of the Russian Federation.

scholarly journals The content of biologically active substances in the green biomass of perennial onions (Allium L.)

2021 ◽  
Vol 207 (04) ◽  
pp. 85-92
Author(s):  
Tat'yana Kukushkina ◽  
Tat'yana Fomina
Keyword(s):  
Ascorbic Acid ◽  
Dry Matter ◽  
Raw Materials ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Dry Matter Content ◽  
Total Sugars ◽  
Green Mass ◽  
Active Substances ◽  
Pectin Substances

Abstract. The aim of the study was to determine the content of the main groups of biologically active substances in the green mass of 8 species of perennial onions (Allium L.) during flowering. Methods. The freshly collected raw materials – leaves and flower scapes in A. altaicum Pall., A. flavum L., A. nutans L., A. obliquum L., A. ramosum L., A. schoenoprasum L., A. senescens L. var. glaucum Regel and A. strictum Schrader were analyzed. We used the generally accepted methods of phytochemical analysis. The dry matter content was determined by drying 1 g of raw materials at 100–105 °C to constant weight. The amount of phenolic compounds, pectin substances, total sugars, and carotenoids was determined spectrophotometrically. The amount of ascorbic acid was determined by the titrimetric method. All biochemical indicators, except for ascorbic acid, were calculated on the absolutely dry weight. Results. It has been established that the green mass of onions during flowering phase contains: dry matter – up to 28.3 %, flavonols – up to 1.8 %, tannins – up to 6.3 %, pectin substances – up to 14.7 %, total sugars – up to 42.9 %, ascorbic acid – up to 105.4 mg %, and carotenoids – up to 43.8 mg %. The content of catechins is 0.05–0.19 %. A. flavum and A. obliquum have the highest contents of main groups of biologically active substances, and the relatively low indicators are in A. ramosum and A. senescens var. glaucum. Scientific novelty. The quantitative content of catechins, tannins, pectin substances and carotenoids was studied in the onion species for the first time. The findings testify to the prospects of perennial onions as a source of various bioactive compounds.

scholarly journals The influence of dry matter, applied heat treatment and storage period on the viscosity of stirred yogurt

2002 ◽  
Vol 47 (2) ◽  
pp. 189-204 ◽  
Author(s):  
Jelena Denin-Djurdjevic ◽  
Ognjen Macej ◽  
Snezana Jovanovic
Keyword(s):  
Heat Treatment ◽  
Dry Matter ◽  
Milk Powder ◽  
Skim Milk ◽  
Storage Period ◽  
Matter Content ◽  
Lactobacillus Delbrueckii ◽  
Dry Matter Content ◽  
90 C 10 ◽  
Heat Treated

Skim milk powder reconstituted to 8.44% TS, 9.65% TS and 10.84% TS respectively was used for investigation. Untreated milk and milk heat treated at 85?C/20 min and 90?C/10 min, respectively, were used for the investigation. Milk was inoculated with 2.5% of yogurt culture (containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the ratio 1:1) at 43?C. Samples were incubated until pH 4.6 was reached. Samples were immediately cooled to 4?C and held at that temperature during 14 days. Acid casein gel was stirred after 1, 7 and 14 days of storage. Measurements were done at 30 rpm during 2 min, at 20?C. According to the investigation, it could be concluded that both applied heat treatment and dry matter content influence viscosity of stirred yogurt. Viscosity increases when dry matter content increases. The smallest viscosity had yogurt produced from untreated milk with 8.44% TS, while samples produced from milk with 10.84% TS had the highest viscosity. Applied heat treatments had significant influence on viscosity of yogurt gained by stirring of acid casein gels after 7 and 14 days of storage. Stirred yogurt produced from milk heat treated at 90?C/10 min had a higher viscosity than samples produced from milk heat treated at 85?C/20 min. Storage period influenced average viscosity of stirred yogurt. Samples of stirred yogurt produced from milk with 8.44% TS showed a decrease of average viscosity during storage regardless of the applied heat treatment of milk. The highest average viscosity had samples produced from milk with 10.84% TS.

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