scholarly journals Eco-innovative application of phyto-raw materials in the technology of long-term storage of unrefined sunflower oil

2021 ◽  
Vol 262 ◽  
pp. 04010
Author(s):  
Roza Timakova ◽  
Ruslan Iliukhin
Keyword(s):  
Sunflower Oil ◽  
Raw Materials ◽  
Optimal Dose ◽  
Acid Number ◽  
Raw Material ◽  
Environmental Friendliness ◽  
Long Term Storage ◽  
Oxidative Processes ◽  
Term Storage

Along with the development of agroecosystems, environmental friendliness of agricultural and industrial technologies for long-term storage of agricultural products is being formed as a result of cognitive technologies development, including innovations in biotechnologies. Achieving the biological safety of bulk unrefined sunflower oil is based on the addition of an unconventional antioxidant phyto-raw material to it - stinging nettle, which slows down oxidative processes. In order to prevent oil contamination, the optimal dose of ionizing radiation for the nettle treatment is established - up to 1.5 kGr, which ensures microbiological safety and antioxidant activity (AOA) at the level of 0.763 + 0.016 mMeq, comparable to AOA in the untreated nettle samples after 3 months. After 52 days of storage, the acid number was in the range of 0.99-1.15 mg KOH / g, the peroxide number was 5.09-5.16 mmol active oxygen / kg. Adding 0.5-1.0 wt. % nettle powder to the oil ensures the compliance of organoleptic parameters with the established requirements - transparency, taste and smell. Adding 1.0 wt. % nettle powder to the oil slows down the filtration process of the resulting suspension. The practical relevance of the study is determined by the verification of the research results to prolong the oil shelf life by adding environmentally friendly phyto-raw materials to it.

Screening of Agricultural Raw Materials and Long-Term Storage Products to Identify Bacillary Contaminants

2019 ◽  
pp. 641-653
Author(s):  
Olena Danylova ◽  
Marina Serdyuk ◽  
Liudmyla Pylypenko ◽  
Victor Pelykh ◽  
Inna Lopotan ◽  
...  
Keyword(s):  
Raw Materials ◽  
Long Term Storage ◽  
Storage Products ◽  
Term Storage

scholarly journals Dry functional blend with fruit-berry powders for yeast dough

2019 ◽  
Vol 81 (2) ◽  
pp. 177-183
Author(s):  
A. V. Moshkin ◽  
A. T. Vasyukova ◽  
A. E. Alexeyev
Keyword(s):  
Raw Materials ◽  
Long Term Storage ◽  
Chemical Indicators ◽  
Toxicological Studies ◽  
The Russian Federation ◽  
Milk Mixture ◽  
Physical And Chemical ◽  
Term Storage ◽  
High Calorie

The basic information about functional mixtures is outlined, options for compositions and recommendations for use in baking in mass production are proposed. The characteristic of microbiological, physical and chemical indicators is given, and the results of toxicological studies of dry functional mixtures with fruit and berry powders are given. High-calorie, medium-calorie, and low-calorie composite mixtures have been developed for the centralized production of yeast dough. Dry functional mixtures can be produced according to regulatory documents: TU 9161-004-51926638-11 and TI to TU 9161-004-51926638-11. A patent of the Russian Federation No. 2602629 was obtained for dry functional mixtures with fruit and berry powders. The technological scheme for obtaining a dry functional mixture consists of the following operations: sifting, dosing of prescription components in predetermined proportions: dry egg-milk mixture in the amount of 56.2-61.6% sugar – 20.0-24.3% and salt – 14.1-17.2%. Xanthan (1.06-2.43%) or guar (4.25-5.30%) and fruit and berry powders (1.0-1.5%) are introduced as additional raw materials. Then mixing is carried out, preparation for implementation. The resulting mixture is portioned and packaged in paper bags. Fruit and berry powders were prepared from rose hips, aronia, nettle, bananas, apples and carrots. According to microbiological studies, the degree of contamination during storage during the year corresponds to SanPiN 2.3.2.1078-01, which makes it possible to produce dry functional mixtures with fruit and berry powders for long-term storage. They can be stored in a dry, well-ventilated room in compliance with sanitary rules, with a relative humidity of 65-70% and a temperature of 18-20 °C from 0 to 12 months. It was found that during storage for 12 months. in hermetically sealed paper bags, no powder quality changes were observed. Bakery products made using these mixtures can be recommended for medical, preventive and gerontological nutrition.

scholarly journals CO2 Utilization and Long-Term Storage in Useful Mineral Products by Carbonation of Alkaline Feedstocks

2021 ◽  
Vol 9 ◽  
Author(s):  
Renato Baciocchi ◽  
Giulia Costa
Keyword(s):  
Raw Materials ◽  
Mineral Carbonation ◽  
Carbon Utilization ◽  
Waste Streams ◽  
Long Term Storage ◽  
Current State ◽  
Critical Issues ◽  
Term Storage ◽  
Change Mitigation

Accelerated carbonation is a carbon utilization option which allows the manufacturing of useful products, employing CO2-concentrated or -diluted emission sources and waste streams such as industrial or other processing solid residues, in a circular economy perspective. If properly implemented, it may reduce the exploitation of virgin raw materials and their associated environmental footprint and permanently store CO2 in the form of Ca and/or Mg carbonates, thus effectively contributing to climate change mitigation. In this perspective article, we first report an overview of the main mineral carbonation pathways that have been developed up to now, focusing on those which were specifically designed to obtain useful products, starting from different alkaline feedstocks. Based on the current state of the art, we then discuss the main critical issues that still need to be addressed in order to improve the overall feasibility of mineral carbonation as a CCUS option, as well as research needs and opportunities.

scholarly journals Drying Precess-A Factor That Ensures Long-Term Storage Of Agricultural Raw Materials

2020 ◽  
Vol 02 (09) ◽  
pp. 57-63
Author(s):  
Akabirov Laziz Isamidinov ◽  
◽  
Gafurov Karim Hakimovich ◽  
Majidov Kakhramon Halimovich ◽  
◽  
...  
Keyword(s):  
Raw Materials ◽  
Long Term Storage ◽  
Term Storage

scholarly journals Investigation of the chemical composition of pumpkin pulp as a basis for soft drinks

Vestnik MGTU ◽  
2021 ◽  
Vol 24 (4) ◽  
pp. 441-449
Author(s):  
M. N. Shkolnikova ◽  
V. N. Abbazova
Keyword(s):  
Sugar Content ◽  
Meat Products ◽  
Climatic Conditions ◽  
Raw Material ◽  
Long Term Storage ◽  
Technological Potential ◽  
Wide Range ◽  
Snack Products ◽  
Term Storage

Pumpkin fruits ( Cucurbita spp.) have a number of advantages and high technological potential, thanks to almost universal cultivation in a wide range of agro-climatic conditions, the ability to long-term storage, the content of dietary fibers, pectin and other polysaccharides, carotenoids, polyphenolic substances, vitamins, which cause a wide range of physiological orientation. In the process of researching the composition of local cultivars of pumpkin and the world experience of using Cucurbita spp. in the composition of food products, the need to use this ingredient in beverage recipes has been substantiated. The content of dry substances in the pumpkin samples is from 8.18 % ("Gribovskaya") to 11.6 % ("Orange bush"). The maximum sugar content is distinguished by the varieties "Winter Sweet" (6.87 %) and "Orange Bush" (7.40 %). The content of BAS-antioxidants is (without visible difference depending on the growing region): carotenoids from 1.3 mg/100 g in "Gribovskaya" to 2.0 mg/100 g - "Orange bush"; ascorbic acid - 8.7 mg/100 g in "Rossiyanka" to 14.2 mg/100 g - "Orange bush". Today all parts of the pumpkin fruit are used: the bark is a raw material for the production of feed flour and a substrate for the cultivation of lactobacilli, the seeds are traditionally used to produce pumpkin oil and flour, the pulp of the fruit is a raw material for juice-containing products, purees, carotenoid-containing and polysaccharide extracts, pectin, concentrates of first and second dishes, snack products, pasta, bakery, confectionery and meat products, etc.

Property Evaluation of Synthetic Aircraft Lubricating Oil of Corrosion Inhibiting

2015 ◽  
Vol 723 ◽  
pp. 819-824
Author(s):  
Shuang Hong Liu ◽  
Bing Feng ◽  
Kun Wang
Keyword(s):  
Storage Stability ◽  
Acid Number ◽  
Service Performance ◽  
Lubricating Oil ◽  
Point Change ◽  
Long Term Storage ◽  
Property Evaluation ◽  
Metal Element ◽  
Term Storage

Did property evaluation of engine test on shelf with the synthetic aircraft lubricating oil of corrosion inhibiting, detect the systematical parameters of engine, and the viscosity, acid number, flashing point, change of metal element of test oil. The results show that the new developed product has excellent antioxidation at high temperature, antiwear and lubricating performance, corrosion inhibition and anti-foam performance. And also has excellent long-term storage stability and service performance.

Changes in the content of organic acids and inorganic anions in sugar beet during long-term storage

2016 ◽  
pp. 760-764 ◽  
Author(s):  
Maciej Wojtczak ◽  
Aneta Antczak-Chrobot ◽  
Paulina Miko ◽  
Magdalena Molska ◽  
Ilona Baszczyk ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Storage Conditions ◽  
Denitrifying Bacteria ◽  
Raw Material ◽  
Storage Duration ◽  
Long Term Storage ◽  
Term Storage ◽  
Acetic Acids

Due to the prolongation of the period of the sugar campaign, it is necessary to optimize the storage conditions, so that changes in the quality of the raw material could be minimized. The aim of this study was to determine the effect of storage duration and temperature on changes in the composition of sugar beet. The study presents the changes in the content of glucose, fructose, raffinose, lactic and acetic acids, nitrates and nitrites as well as in the content of the total number of mesophilic bacteria, denitrifying bacteria and spores of denitrifying bacteria during storage under various conditions.

scholarly journals Modern aspects of disturbed land reclamation

2020 ◽  
Vol 192 ◽  
pp. 03019
Author(s):  
Natalia Antoninova ◽  
Lyubov Shubina ◽  
Artem Sobenin ◽  
Albert Usmanov
Keyword(s):  
Land Reclamation ◽  
Raw Materials ◽  
Long Term Storage ◽  
Disturbed Land ◽  
Environmental Rehabilitation ◽  
Hygienic Function ◽  
Scope Of Application ◽  
Overburden Dumps ◽  
Term Storage

The urgency of solving environmental problems of disturbed territories is obvious in connection with the accumulation of a huge amount of waste from mining and metallurgical industries, deposited in slime and tailings dumps, overburden dumps, slags and substandard raw materials. Environmental rehabilitation of such territories is determined by both the possible long-term existence of such objects and the prospect of their reuse. In this regard, the use of new geosynthetic materials, the most promising and effective method of restoring ecological characteristics of the areas of violations of land, based on the implementation of the principle of least possible scope of application of topsoil and vegetation established, carrying out sanitary-hygienic function, contributes to the improvement of the environment in the areas of enterprise functioning. The article presents the results of applied research on the reclamation of the horizon the shortage of topsoil, or when you use the fertile layer, exposed to long-term storage in dumps. And the planting of grass vegetation on the recultivated surface that corresponds to the regional nature of environmental optimization measures, taking into account zonal features, will ensure the creation of sod that stops the processes of deflation and water erosion.

scholarly journals Determining the pectinesterase enzyme activity when storing table grape varieties depending on the degree of ripening

2021 ◽  
Vol 6 (11 (114)) ◽  
pp. 43-51
Author(s):  
İlhama Kazimova ◽  
Ahad Nabiyev ◽  
Elza Omarova
Keyword(s):  
Enzyme Activity ◽  
Statistical Processing ◽  
Table Grape ◽  
Raw Material ◽  
Table Grapes ◽  
Long Term Storage ◽  
Red Grape ◽  
Grape Varieties ◽  
Term Storage

Grapes are rich in easily digestible carbohydrates, mineral compounds, vitamins, phenolic compounds. and other vital components. It is known that fresh grapes can be used from September to December. To prolong the terms of consumption of this valuable raw material, the most appropriate varieties and conditions for storing grapes have been determined. White, pink, and red grape varieties were taken as the object of research. The changes in the activity of the pectinesterase enzyme were determined depending on the degree of ripening of table grape varieties, the change in the pectinesterase enzyme during storage of table grape varieties in various variants was investigated. Statistical processing and calculation of variations in the indicators of changes in the activity of the enzyme pectinesterase were performed, depending on the degree of ripening of grapes of the Shamakhi Marandi variety. During the study, the pectinesterase enzyme remained more stable in mature varieties. This means that in ripe table grape varieties, the absorption of nutrients in the respiratory process is significantly slowed down. However, as they mature, the activity of the pectinesterase enzyme gradually increases. Therefore, for long-term storage in refrigerated chambers, fully ripe varieties of table grapes were used; to this end, grapes of the white Ganja table variety, the pink Shamakhi Marandi variety, and the red Black Asma variety are more suitable. The comparison of the investigated variants showed that table grape varieties, when stored in a refrigerated chamber in a controlled atmosphere, at 3–4 % CO2 and 2–3 % O2, retain better quality than other variants. When storing table grape varieties of various variants in the refrigerator, the enzyme activity decreases but is not completely suppressed.

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