Technological parameters and chemical composition of soya beans

The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.Practical applicationsRecommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.

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Justification of bioactivated grain triticale use in alcohol production

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2018-1-57-65 ◽

2019 ◽

Vol 48 (1) ◽

pp. 57-65

Author(s):

Анна Миронцева ◽

Anna Mirontseva ◽

Елена Цед ◽

Elena Tsed ◽

Светлана Волкова ◽

...

Keyword(s):

Molecular Weight ◽

Chemical Composition ◽

Ethyl Alcohol ◽

Yeast Cells ◽

Low Molecular Weight ◽

Technological Parameters ◽

Alcohol Production ◽

Enzyme Preparations ◽

Green Mass ◽

Low Molecular Weight Compounds

Triticale accounts for the biggest share in gross processing and state procurement of grain in Belarussian production of alcohol. The main difficulty in its processing is the formation of viscous technological fluids due to the presence of non-starch polysaccharides in its chemical composition. All measures taken to solve the problem come down to the selection of the efficient enzyme preparations, hydrolyzing grain polymers into low molecular weight compounds, which have the ability to be disposed by the yeast cells and form the ethyl alcohol. But grain own enzymes are not involved. It is possible to solve the problem by means of biological activation, which will activate grain enzyme systems and partially hydrolyze grain polymers into low molecular weight compounds. The article considers general and special technological parameters of six cultivars of triticale selected in the Republic of Belarus: Antos, Kastus, Dubrava, Run, Prometheus, Impulse. The authors determined that the most promising cultivars for bioactivation and food grade ethyl alcohol production are Antos and Dubrava. The authors explored the possibility of using hot soaking of triticale grain for the biological activation. They also showed the advantages of introduction of amaranth green mass in the amount of 8% during hot soaking for the reduction of grain microbiological contamination. They studied the changes in the technological properties of triticale cultivars Antos and Dubrava after the bioactivation with the green mass of amaranth. The authors determined that grain microbiological characteristics improved, the activity of grain enzymes increased, proportion of low molecular weight compounds in the chemical composition increased. They studied the processes taking place during wort and mash production from the bioactivated triticale grain. The authors showed that the processing of bioactivated triticale grain resulted in the production of wort with higher concentration of dry matter which allowed to increase the ethanol content in the mature mash produced from triticale cultivar Antos by 19.5% and from the triticale cultivar Dubrava by 29.3% and reduce the total quantity of the main impurities in distillates.

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Structure and properties of electroerosive materials from lead bronze waste BrS30, obtained in oxygen- and carbon-containing media

10.36652/1813-1336-2021-17-7-309-312 ◽

2021 ◽

pp. 309-312

Author(s):

E.V. Ageev ◽

A.S. Pereverzev

Keyword(s):

Particle Size ◽

Chemical Composition ◽

Average Particle Size ◽

Experimental Studies ◽

Average Particle ◽

Distilled Water ◽

Structure And Properties ◽

Technological Parameters ◽

Elliptical Shape

The results of experimental studies of the structure and properties of electroerosive materials from lead bronze waste BrS30 obtained in oxygen- and carbon-containing media are presented. The influence of the chemical composition of liquids and technological parameters of dispersion on the properties of the resulting electroerosive materials is shown. In particular, a part of oxygen is present on the surface of particles obtained in distilled water, and part of carbon is present in lighting kerosene. The average particle size obtained in lighting kerosene is 1.2 times higher than the average particle size obtained in distilled water. The particles of the BrS30 alloy dispersed by electroerosion have a regular spherical, elliptical shape and agglomerates.

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Preparation of the Nanoceria Powder from Bastnasite

Materials Science Forum ◽

10.4028/www.scientific.net/msf.815.287 ◽

2015 ◽

Vol 815 ◽

pp. 287-291

Author(s):

Qiang Feng ◽

Ke Hui Qiu ◽

Si Zhu Chen ◽

Guo Yin Yan

Keyword(s):

Chemical Composition ◽

Crystalline Phase ◽

Potential Application ◽

Weight Ratio ◽

Decomposition Process ◽

Technological Parameters ◽

Leaching Process ◽

Hcl Solution

A novel process was developed to obtain high content of ceria powder directly from bastnasite mineral. The bastnasite was roasted with NaHCO3 at 550 oC for 2 h, washed with water and dilute HCl respectively to remove impurities, and finally calcined in air. TG-DTA, XRD, XRF, SEM was used to characterize the decomposition process of bastnasite, crystalline phase, the chemical composition, and morphology of the product. The results showed that the concentration of HCl solution was the most important factor in the leaching process, and the calcining temperature of bastnasite mineral should be controlled below 600 oC. The optimal technological parameters were suggested as follows: leaching temperature at 45 oC, for 45min in 3 mol/L HCl, with the weight ratio of solid to liquid of 1:5, and the calcining of the leachate at 600 oC for 2 h. And the high content of ceria (TREO > 80wt %, Ceria/TREO > 85wt %) nanosized (20~100 nm) powder was obtained succeffully, which showed potential application in polishing materials.

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

Periódico Tchê Química ◽

10.52571/ptq.v16.n33.2019.145_periodico33_pgs_130_139.pdf ◽

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.

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Estimation of technological value and chemical composition of selected common wheat cultivars (Triticum aestivum L.)

Plant Breeding and Seed Science ◽

10.37317/pbss-2020-0001 ◽

2021 ◽

Vol 81 ◽

pp. 3-18

Author(s):

Anna Fraś ◽

Magdalena Wiśniewska ◽

Damian Gołębiewski

Keyword(s):

Chemical Composition ◽

Dietary Fiber ◽

Common Wheat ◽

Triticum Aestivum L ◽

Insoluble Fraction ◽

Wheat Cultivars ◽

Falling Number ◽

Technological Parameters ◽

Technological Value ◽

Fraction I

The aim of the study was to estimate the technological value and chemical composition of new common wheat cultivars. The experimental material consisted of grain and flour obtained from 5 cultivars of common wheat, registered in 2017-2019, donated by Plant Breeding Strzelce - IHAR Group Ltd., Co., and harvested in years 2017-2018. The physical characteristics of the grain were determined: milling yield, falling number, gluten content, Zeleny sedimentation index as well as farinograph analysis and laboratory baking were performed. Furthermore, the content of grain nutrients and dietary fiber was determined. Significant differences between cultivars in terms of technological parameters and chemical composition have been demonstrated. The protein content in the grain was in the range of 13.3-15.2%, and the amount of gluten in the range of 28.6-36.8%. The cultivars were characterized by low alpha-amylase activity with an average falling number value 331s. The average water absorption of flour was 62.1%, and the volume of obtained bread was in the range 318-381cm3. The bread of best quality was obtained from the Wilejka cultivar, that was also the richest source of protein. The average dietary fiber content from two years of research was 10.8%, including 7.7% of non-starch polysaccharides (NSP), of which 5.8% of the insoluble fraction (I-NSP) and 1.9% of the soluble fraction (S-NSP). The richest source of dietary fiber was the spring wheat Alibi. The tested cultivars were characterized by high technological value and very good chemical composition and can be recommended for use in the food industry.

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PEROXIDE DELIGNIFICATION OF THE VEGETATIVE PART OF JERUSALEM ARTICHOKE IN THE MEDIUM ACETIC ACID-WATER

chemistry of plant raw material ◽

10.14258/jcprm.2020048520 ◽

2020 ◽

pp. 351-358

Author(s):

Tat'yana Vasil'yevna Ryazanova ◽

Vladimir Sergeyevich Fedorov ◽

Ekaterina Vyacheslavovna Kharyanova ◽

Sergey Redzhinal'dovich Loskutov ◽

Aleksandra Vasil'yevna Kournikova

Keyword(s):

Chemical Composition ◽

Jerusalem Artichoke ◽

Dicarboxylic Acids ◽

Raw Material ◽

High Yield ◽

Residual Lignin ◽

Technological Parameters ◽

Vegetative Part ◽

Acetic Acid Water ◽

Peroxide Delignification

The purpose of this work was to evaluate the vegetative part of Jerusalem artichoke as a raw material for the production of cellulose using redox-organosolvent delignification in the medium "CH3СOOН – H2O2 – H2O". The chemical composition of the vegetative part of Jerusalem artichoke and the influence of technological parameters of the delignification process on the yield and properties of the cellulose product were studied. It was found that the vegetative part of Jerusalem artichoke collected in October (stems without leaves) with a chemical composition of more than 50 wt.% of polysaccharides in which presented the Kurshner-Hoffer cellulose more than 90 wt.% was more promising for processing. Experimental methods have been used to determine the parameters of the process of delignification of the vegetative part of Jerusalem artichoke, which provide a high yield of cellulose (42.1 wt.%) with a low content of residual lignin (1.1 wt.%): content of H2O2 – 6.5 wt.%, CH3COOH – 23.4 wt.%, GM 15, duration – 2.5 h, catalyst H2SO4 – 0.2 wt.%. It is shown that pre-extraction of the vegetative part of Jerusalem artichoke with a 0.3% solution of dicarboxylic acids at a temperature of 80 °C with a liquid modulus of 10 for 3 hours reduces the content of residual lignin in the cellulose product to 0.5 wt.% and obtain an extract whose yield is – 7.8 wt.%, including a PB of 4.2 wt.%, which makes it promising for biochemical processing. The obtained results expand the areas of use of the vegetative part of Jerusalem artichoke and show the prospects for further more depth research to optimize the process of delignification and study the properties of the cellulose product.

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DEVELOPMENT AND TESTING OF A MEASURING COMPLEX FOR MONITORING THERMAL PARAMETERS OF THE CONTINUOUS CASTING MOLD

Cherepovets State University Bulletin ◽

10.23859/1994-0637-2020-4-97-1 ◽

2020 ◽

Vol 4 (97) ◽

pp. 9-18

Author(s):

VASILIY P. VINOGRADOV ◽

ALEXANDER L. KUZMINOV

Keyword(s):

Chemical Composition ◽

Continuous Casting ◽

Experimental Work ◽

Cast Steel ◽

Thermal Parameters ◽

Quality Indices ◽

Technological Parameters ◽

Continuous Casting Mold ◽

Measuring Complex ◽

The Relationship

he authors consider the methodology for studying thermal parameters of the mold using a measuring complex of dual-zone thermocouple sensors. The article describes experimental work on establishing the relationship between the surface quality indices of slab billets and technological parameters, thermotechnical indicators of the mold and the chemical composition of cast steel.

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Optimization of Chemical Composition of the Mould Powder for Casting Ø 170 mm Billets from C45 Steel

Archives of Metallurgy and Materials ◽

10.1515/amm-2016-0335 ◽

2016 ◽

Vol 61 (4) ◽

pp. 2083-2090 ◽

Cited By ~ 1

Author(s):

H. Kania ◽

K. Nowacki

Keyword(s):

Chemical Composition ◽

Surface Quality ◽

Chemical Properties ◽

Medium Carbon Steel ◽

Technological Parameters ◽

Medium Carbon ◽

Mould Wall ◽

Physico Chemical ◽

Mould Powder

Abstract Physico-chemical properties of mould powders and assumed casting parameters for the particular steel grade influence the way of lubricating the surface of the skin of concast billets formed in the mould, as well as heat transfer along its circumference. The paper presents research which main aim was to improve the surface quality of continuous casting round billets (Ø 170 mm) cast from C45 steel. Improvement of the surface quality can be obtained by designing the chemical composition of mould powder for local casting conditions and the technical and technological parameters of CC equipment. Based on the experimental casting from C45 medium carbon steel it was found that there are relationships between the physicochemical properties of mould powder and intensity of skin lubrication and heat transmission to the mould wall.

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