scholarly journals Development of the technology of production of cheese ‘Suluguni’ for farms

2021 ◽  
Vol 935 (1) ◽  
pp. 012047
Author(s):  
G Larionov ◽  
O Kayukovab ◽  
V Semenov
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Protein Content ◽  
Mass Fraction ◽  
Thermomechanical Processing ◽  
Raw Materials ◽  
Ultrasonic Method ◽  
Grain Drying ◽  
Technology Of Production ◽  
Microbiological Indicators

Abstract The aim of the research is the development of a technology for the production of ‘Suluguni’ cheese for farms from milk of cows. Investigations of the chemical composition and physicochemical properties of cows’ milk were carried out using by ultrasonic method. It was found that the mass fraction of protein in milk is 3.19±0.02%, fat is from 4.32±0.06% to 5.07±0.08%. For the production of cheese, milk was standardized. The protein content in normalized milk is 3.37±0.02%, fat - 2.84±0.03%. The ratio of the mass fraction of protein and fat in normalized milk was 1.00:1.19. It was found that the milk of cows meets the requirements for raw materials for the production of cheese. We have developed a technology for the production of brine cheese ‘Suluguni’, which consists of the following operations: receiving milk, preparing milk for making cheese, fermenting, curdling and processing the curd, setting grain, drying, cheddaring, melting, forming a cheese head, salting, storing, transportation and sale of products. Cheese meets the requirements for organoleptic, physicochemical and microbiological indicators. The research results make it possible to recommend to farms the technology for the production of ‘Suluguni’ cheese with cheddaring and thermomechanical processing of the cheese mass.

Influence of flour from oilseed meal on sugars content in rye bread

2021 ◽  
Vol 9 (16) ◽  
pp. 57-68
Author(s):  
Halyna Voloshchuk ◽  
Keyword(s):  
Chemical Composition ◽  
Mass Fraction ◽  
Raw Materials ◽  
Sugar Content ◽  
Jerusalem Artichoke ◽  
Oilseed Meal ◽  
Rye Bread ◽  
Rye Flour ◽  
Pumpkin Seeds ◽  
The Impact

Subject of research – sugar content in rye bread with fractionally defatted flour from walnuts, pumpkin seeds, sesame and Jerusalem artichoke powder. The purpose – to investigate the chemical composition of sugars in flour from oilseed meal and to explain the impact of new raw materials upon the sugar content in bread made from rye flour. Materials and methods. For the production of pilot of bread used: rye flour; fermented rye malt; table salt; drinking water; ready liquid rye sourdough (composition: Lactobacillus plantarum 30, L .casei 26, L. fermenti 34, L .brevis and Saccharomyces minor "Chernorichenskaya", S. cerevisiae L1); fractionally defatted flour from walnuts, pumpkin seeds and sesame produced by PE "Research and Production Company "Elitfito"; Jerusalem artichoke powder "Dar". The dough was prepared in a three-phase way: liquid sourdough – saccharified choux – dough. Jerusalem artichoke powder and oilseed meal were added to the dough. The chemical composition of sugars in raw materials and bread was determined by high-performance liquid chromatography. The effect of fractionally defatted flour on the course of processes in rye dough was performed on a farinograph and amylograph of Brabender. The intensity of gas formation of the dough was determined on the device AG-1. Changes in the crystal structure of the bread crumb were performed using X-ray phase analysis on the device DRON UM-1 in the range of angles 2θ from 5 to 60 degrees. Results. It is established that the share of sugars in flour from oilseed meal is 2 ... 8 times higher than the content of sugars in rye flour. The content of sugars in fractionally defatted flour from walnuts is 43.0 %, from pumpkin seeds – 14.2 %, from sesame – 12.8% by weight of dry matter. Up to 80% of all sugars in fractionally defatted flour are sucrose and maltose. The ratio of fructose to glucose in fractionally defatted flour from walnuts is 1:1.25; from pumpkin seeds – 1:0.73; of sesame seeds – 1:0.5. The addition of 7.0 % fractionally defatted flour mixed with 3 % of the Jerusalem artichoke powder reduces the mass fraction of sugars in bread compared to the bread made with Jerusalem artichoke only. It has been studied that fractionally defatted flour from walnuts, pumpkin seeds and sesame reduces the hydrolytic decomposition of rye flour starch and promotes the process of fermentation of sugars. Scope. A mixture of fractionally defatted flour from oilseed meal in the amount of 7 % should be used for the production of bread from rye flour with 3 % Jerusalem artichoke powder to the mass fraction of flour to reduce the content of high glycemic starch sugars.

scholarly journals KAJIAN KOMPOSISI KIMIA SNACK BARS DARI BERBAGAI BAHAN BAKU LOKAL : SYSTEMATIC REVIEW STUDY OF THE CHEMICAL COMPOSITION OF SNACK BARS FROM VARIOUS LOCAL RAW MATERIALS : SYSTEMATIC REVIEW

2021 ◽  
Vol 17 (1) ◽  
pp. 15
Author(s):  
Mayestika S. D. Taula’bi’ ◽  
Yoakhim Y.E. Oessoe ◽  
Maria F. Sumual
Keyword(s):  
Systematic Review ◽  
Chemical Composition ◽  
Protein Content ◽  
Water Content ◽  
Local Food ◽  
Raw Materials ◽  
Raw Material ◽  
Great Demand ◽  
Review Study ◽  
Materials Used

Snack bars is one of the commercial food products found in the market but this product mostly still use imported raw materials such as soybeans and wheat. Research on the use of local food as raw material for making snack bars is currently in great demand considering that Indonesia has abundant potential agricultural to be optimized in supporting food diversification efforts. This study aims to make an inventory of the types of local raw materials that have been used in the manufacture of snack bars, to record and to study the types binders of snack bars and to evaluate the chemical composition of local raw material snack bars. This research was made with a systematic review design with the PRISMA method. From the results of the systematic review conducted, it was found that local raw materials for cereals, nuts, fruits, vegetables and local tubers can be combined to be used as raw material for making snack bars. Several types of binders that have been used in the manufacture of snack bars are cornstarch, tapioca, sugar, eggs, and also maltodextrin. The evaluation results of the chemical composition of local raw material snack bars, namely having water content ranged from 2.28% - 53.4%, carbohydrate content 27.3% - 86.66%, fat content 8% - 34.46%, protein content 3.49% - 17.61%, and total calories 294.19 kcal/100 g - 552.71 kcal/100 g which is influenced by several factors, namely the use of various raw materials, additional materials used, and the processing of snack bar products

INFLUENCE OF VARIOUS FACTORS ON THE CONTENT OF THE MASS FRACTION OF THE INSOLUBLE PART IN HOOKAH TOBACCO

2020 ◽  
Author(s):  
Н Н БУБНОВА (МАТЮХИНА) ◽  
А.Г. МИРГОРОДСКАЯ ◽  
О.К. БЕДРИЦКАЯ
Keyword(s):  
Chemical Composition ◽  
Mass Fraction ◽  
Raw Materials ◽  
Scientific Research Institute ◽  
Tobacco Products ◽  
Russian Scientific ◽  
Russian Scientific Research Institute ◽  
Materials Used ◽  
Insoluble Part ◽  
Insoluble Portion

Исследовано влияние влажности табачного сырья, его сортотипа, количества в рецептуре на содержание массовой доли нерастворимой части в табаке для кальяна. Объектом исследования были образцы кальянных смесей разных торговых марок, приобретенных в торговой сети Краснодара и составленных в лабораторных условиях Всероссийского научно-исследовательского института табака, махорки и табачных изделий. Образцы кальянной смеси изготавливали по единой для всех образцов рецептуре и технологической схеме: увлажнение, резка, выдерживание в соусе с нагревом, охлаждение. Влажность и количество табачного сырья в рецептуре варьировали. Методом количественного определения содержания табака в готовом продукте, основанном на способности части ингредиентов кальянных смесей растворяться в воде, определяли массовую долю нерастворимой части. Установлено, что содержание массовой доли нерастворимой части в табаке для кальяна различных торговых марок, приобретенном в торговой сети Краснодара, составляет 5,2–8,8%. Сортотип табачного сырья, его химический состав и добавленный в смесь ароматизатор не влияют на содержание массовой доли нерастворимой части в табаке для кальяна. Содержание массовой доли нерастворимой части табака для кальяна в значительной степени зависит от влажности и количества табачного сырья, используемого в рецептуре. Увеличение влажности исходного сырья приводит к уменьшению массовой доли нерастворимой части в смеси для кальяна: при влажности сырья 10% массовая доля нерастворимой части 6,8%; при влажности того же сырья 16% массовая доля нерастворимой части 5,2%. The influence of humidity of tobacco raw materials, its variety type, and the amount in the recipe on the content of the mass fraction of the insoluble part in hookah tobacco has been studied. Samples of hookah mixes of various brands purchased in the retail network of Krasnodarand compiled in the laboratory of the All-Russian Scientific Research Institute of Tobacco, shag and Tobacco Products were the object of research. Samples of hookah mix were made according to the same formulation and technological scheme for all samples: humidification, cutting, keeping in a sauce with heating, cooling. The humidity and amount of tobacco raw materials in the formulation varied. By quantifying the content of tobacco in the finished product, based on the ability of some of the ingredients of hookah mixtures to dissolve in water, the content of the mass fraction of the insoluble part was determined. It is established that the content of the mass fraction of the insoluble part in hookah tobacco of various brands purchased in the retail network of Krasnodar is 5,2–8,8%. The variety type of tobacco raw materials, its chemical composition and added flavor to the mixture do not affect the content of the mass fraction of the insoluble part in hookah tobacco. The content of the mass fraction of the insoluble part of tobacco for hookah largely depends on the humidity and the amount of tobacco raw materials used in the formulation. The increase of humidity of raw materials leads to a decrease of the mass fraction of the insoluble part of hookah tobacco: if moisture content of raw materials 10% mass fraction of the insoluble portion of 6,8%; the humidity of the same raw materials 16%, the mass fraction of the insoluble portion of 5,2%.

scholarly journals α-pinene secondary organic aerosol at low temperature: Chemical composition and implications for particle viscosity

2017 ◽  
Author(s):  
Wei Huang ◽  
Harald Saathoff ◽  
Aki Pajunoja ◽  
Xiaoli Shen ◽  
Karl-Heinz Naumann ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Low Temperature ◽  
Physicochemical Properties ◽  
Mass Fraction ◽  
Secondary Organic Aerosol ◽  
Organic Aerosol ◽  
Formation Temperature ◽  
Mass Fractions

Abstract. Chemical composition and viscosity of secondary organic aerosol (SOA) from α-pinene (C10H16) ozonolysis were investigated for low temperature conditions (223 K). Two types of experiments were performed using two simulation chambers at the Karlsruhe Institute of Technology, the Aerosol Preparation and Characterization chamber (APC), and the Aerosol Interaction and Dynamics in the Atmosphere chamber (AIDA). Experiment type 1 simulated SOA formation at upper tropospheric conditions: SOA was generated in the AIDA chamber directly at 223 K, 61 % relative humidity (RH) (experiment termed cold humid, CH), or for comparison at 6 % RH (experiment termed cold dry, CD) conditions. Experiment type 2 simulated SOA uplifting: SOA was formed in the APC chamber at room temperature (296 K), <1 % RH (experiment termed warm dry, WD) or 21 % RH (experiment termed warm humid, WH) conditions, and then partially transferred to the AIDA chamber kept at 223 K, and 61 % RH (WDtoCH) or 30 % RH (WHtoCH), respectively. Precursor concentrations varied between 0.7 and 2.2 ppm α-pinene, and 2.3 and 1.8 ppm ozone for type 1 and type 2 experiments, respectively. Among other instrumentation, a chemical ionization mass spectrometer (CIMS) with filter inlet for gases and aerosols (FIGAERO), deploying I- as reagent ion, was used for SOA chemical composition analysis. For type 1 experiments with lower α-pinene concentration and cold SOA formation temperature (223 K), smaller particles of 100–300 nm vacuum aerodynamic diameter (dva) and higher mass fractions (>40 %) of adducts (molecules with more than 10 carbon atoms) of α-pinene oxidation products were observed. For type 2 experiments with higher α-pinene concentration and warm SOA formation temperature (296 K), larger particles (~500 nm dva) with smaller mass fractions of adducts (<35 %) were produced. We also observed differences (up to 20 ºC) in maximum desorption temperature (Tmax) of individual compounds desorbing from the particles deposited on the FIGAERO Teflon filter for different experiments, indicating that Tmax is not purely a function of a compound's vapor pressure or volatility, but is also influenced by diffusion limitations within the particles (particle viscosity), interactions between particles deposited on the filter (particle matrix), and/or particle mass on the filter. Highest Tmax were observed for SOA under dry conditions and with higher adduct mass fraction; lowest Tmax for SOA under humid conditions and with lowest adduct mass fraction. The observations indicate that particle viscosity may be influenced by intra- and inter-molecular hydrogen bonding between oligomers, and particle water uptake, even under such low temperature conditions. Our results suggest that particle physicochemical properties such as viscosity and oligomer content mutually influence each other, and that variation in Tmax of particle desorptions may provide implications for particle viscosity and particle matrix effects. The differences in particle physicochemical properties observed between our different experiments demonstrate the importance of taking experimental conditions into consideration when interpreting data from laboratory studies or using them as input in climate models.

scholarly journals STUDY OF THE KINETICS OF HYDRATION STRUCTURING AND THE PROPERTIES OF LIME-BELITIC BINDERS BASED OF MARL

Vestnik MGSU ◽  
2016 ◽  
pp. 62-68
Author(s):  
Aleksey Dmitrievich Zhukov ◽  
Marat Orynbaevich Asamatdinov ◽  
Bakhtiyar Chimbergenovich Nurymbetov ◽  
Sharibay Nauryzbaevich Turemuratov
Keyword(s):  
Chemical Composition ◽  
Low Temperature ◽  
Physicochemical Properties ◽  
Calcium Oxide ◽  
Raw Materials ◽  
High Strength ◽  
Dicalcium Silicate ◽  
Different Types ◽  
Materials Used ◽  
Kinetics Of

Lime-belite binder is obtained by low-temperature firing of natural marl, marling or sanding limestone and artificial lime-silica mixtures. The binder with calcium oxide also contains significant amounts of dicalcium silicate and some others materials, the composition and quantity of which depend on the chemical composition and firing temperature of the raw materials used. The authors investigated the kinetics of hydration structures and physicochemical properties of lime-based binders on the basis of belitic marl from Akburly and Porlytau. The formation of resistance is associated not only with the formation of the system of different types of structures - coagulation and crystallization, with the transition of the first to the second, but also with the different stages of formation of crystal structures. The possibility of using lime-belitic binders for the preparation of high-strength products of autoclave hardening is proved. The autoclaved binders used in the manufacture of sand-lime products are prepared with the use of mixtures consisting of 60...70 % lime-belite binder and 30...40 % ground quartz sand.

scholarly journals Protein metabolism, physicochemical properties and chemical composition of muscle tissue in Large White weaners

2020 ◽  
Vol 10 (4) ◽  
pp. 127-131
Author(s):  
V. Khalak ◽  
A. Horchanok ◽  
O. Kuzmenko
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Protein Content ◽  
Muscle Tissue ◽  
Total Protein ◽  
Biochemical Parameters ◽  
Total Protein Content ◽  
Serum Biochemical Parameters ◽  
Large White ◽  
Serum Biochemical

We presented the blood serum biochemical parameters, physicochemical properties and chemical composition of muscle tissue in Large White weaners of British origin. We found that serum biochemical parameters in five months weaners were within the physiological norm (the content of total protein was 71.28 g/l (?V = 8.16%), creatinine concentration was 155.62 µmol L-1 (?V = 14.13%). Studies of physicochemical properties and chemical composition of samples of Longissinus dorsi muscle of Large White young pigs show that the number of high quality samples in terms of moisture holding capacity, % is 12.0%, colour intensity, units of ext.×1000 – 16.0%, tenderness, s – 12.0% and fat content, % – 16.0%. We revealed significant correlations between moisture holding capacity and protein content (r = -0.484, tr = 2.65), moisture holding capacity and hygroscopic moisture content (r = 0.402, tr = 2.11). The correlation between total protein content in blood serum and fat content in muscle tissue was -0.257 (tr = 1.28), whereas the correlation between serum total protein content and calcium content in muscle tissue was 0.375 (tr = 1.94).

scholarly journals <i>α</i>-Pinene secondary organic aerosol at low temperature: chemical composition and implications for particle viscosity

2018 ◽  
Vol 18 (4) ◽  
pp. 2883-2898 ◽  
Author(s):  
Wei Huang ◽  
Harald Saathoff ◽  
Aki Pajunoja ◽  
Xiaoli Shen ◽  
Karl-Heinz Naumann ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Low Temperature ◽  
Physicochemical Properties ◽  
Mass Fraction ◽  
Secondary Organic Aerosol ◽  
Organic Aerosol ◽  
Formation Temperature ◽  
Mass Fractions

Abstract. Chemical composition, size distributions, and degree of oligomerization of secondary organic aerosol (SOA) from α-pinene (C10H16) ozonolysis were investigated for low-temperature conditions (223 K). Two types of experiments were performed using two simulation chambers at the Karlsruhe Institute of Technology: the Aerosol Preparation and Characterization (APC) chamber, and the Aerosol Interaction and Dynamics in the Atmosphere (AIDA) chamber. Experiment type 1 simulated SOA formation at upper tropospheric conditions: SOA was generated in the AIDA chamber directly at 223 K at 61 % relative humidity (RH; experiment termed “cold humid”, CH) and for comparison at 6 % RH (experiment termed “cold dry”, CD) conditions. Experiment type 2 simulated SOA uplifting: SOA was formed in the APC chamber at room temperature (296 K) and < 1 % RH (experiment termed “warm dry”, WD) or 21 % RH (experiment termed “warm humid”, WH) conditions, and then partially transferred to the AIDA chamber kept at 223 K, and 61 % RH (WDtoCH) or 30 % RH (WHtoCH), respectively. Precursor concentrations varied between 0.7 and 2.2 ppm α-pinene, and between 2.3 and 1.8 ppm ozone for type 1 and type 2 experiments, respectively. Among other instrumentation, a chemical ionization mass spectrometer (CIMS) coupled to a filter inlet for gases and aerosols (FIGAERO), deploying I− as reagent ion, was used for SOA chemical composition analysis. For type 1 experiments with lower α-pinene concentrations and cold SOA formation temperature (223 K), smaller particles of 100–300 nm vacuum aerodynamic diameter (dva) and higher mass fractions (> 40 %) of adducts (molecules with more than 10 carbon atoms) of α-pinene oxidation products were observed. For type 2 experiments with higher α-pinene concentrations and warm SOA formation temperature (296 K), larger particles (∼ 500 nm dva) with smaller mass fractions of adducts (< 35 %) were produced. We also observed differences (up to 20 ∘C) in maximum desorption temperature (Tmax) of individual compounds desorbing from the particles deposited on the FIGAERO Teflon filter for different experiments, indicating that Tmax is not purely a function of a compound's vapor pressure or volatility, but is also influenced by diffusion limitations within the particles (particle viscosity), interactions between particles deposited on the filter (particle matrix), and/or particle mass on the filter. Highest Tmax were observed for SOA under dry conditions and with higher adduct mass fraction; lowest Tmax were observed for SOA under humid conditions and with lower adduct mass fraction. The observations indicate that particle viscosity may be influenced by intra- and inter-molecular hydrogen bonding between oligomers, and particle water uptake, even under such low-temperature conditions. Our results suggest that particle physicochemical properties such as viscosity and oligomer content mutually influence each other, and that variation in Tmax of particle desorptions may have implications for particle viscosity and particle matrix effects. The differences in particle physicochemical properties observed between our different experiments demonstrate the importance of taking experimental conditions into consideration when interpreting data from laboratory studies or using them as input in climate models.

scholarly journals pplication of Beekeeping Products, their Standardized Substances and Apipreparations in Medicine, Pharmacy and Cosmetology

2020 ◽  
Author(s):  
Oleg Spichak
Keyword(s):  
Chemical Composition ◽  
Aqueous Extract ◽  
Raw Materials ◽  
Biologically Active ◽  
Bee Venom ◽  
Hydrophobic Drug ◽  
Wide Range ◽  
Pharmaceutical Manufacture ◽  
Natural Medicines ◽  
Technology Of Production

The monograph covers issues related to the use of bee products and their standardized substances in medicine, pharmacy and cosmetology. The publication describes the products of beekeeping, in particular (honey, propolis, flower pollen (bee pollen), bee venom, perga) as natural raw materials for production based on them in industrial conditions and in the conditions of pharmaceutical manufacture of pharmaceuticals and cosmetics. in order to provide the population with effective domestic natural medicines as an alternative method of treatment of various diseases. Characteristics, chemical composition and features of use of biologically active standardized substances on the basis of beekeeping products developed in Ukraine are presented: propolis phenolic hydrophobic drug, aqueous extract of propolis, honey, powdered honey, liphophilic extract of bee stalk, fermentation, substances of bee venom, perga, big bee larva biomass. The technology of production of extemporaneous medicinal apipreparations of different direction of action in the conditions of pharmacies is given. The publication is intended for a wide range of specialists of pharmacies in Ukraine, scientists and practitioners of pharmacy, medicine, apitherapy, beekeeping and cosmetology.

scholarly journals A Comparative Study on Physicochemical and Rheological Properties of Imported Tomato Paste in Nigeria

2012 ◽  
Vol 1 (2) ◽  
pp. 51 ◽  
Author(s):  
Sobowale S. S. ◽  
Olatidoye O. P. ◽  
Odunmbaku L. A. ◽  
Raji O. H.
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Raw Materials ◽  
Color Measurement ◽  
Flow Index ◽  
Processing Conditions ◽  
Consistency Test ◽  
Tomato Paste ◽  
Power Law Equation ◽  
Measurement Consistency

<p>This study was carried out to evaluate the physicochemical properties and rheological behavior of a number of tomato pastes imported by Nigeria food marketers. Chemical composition, color measurement, consistency, viscometry and flow index were determined. There were significant differences among the samples and some of the parameters did not meet the standard requirements set by food drug and administration of (FDA). The viscometry consistency test and flow index at 30<sup> o</sup>C, 45<sup> o</sup>C and 60<sup> o</sup>C indicated the existence of variations among the samples in terms of viscosity and flow index increase as temperature increases. All tomato paste samples in the study were non-Newtonian fluids and the apparent viscosity of the paste decreased with temperature increase. The rheological data obtained were fitted using power law equation. The differences obtained were attributed to raw materials variation and processing conditions.</p>

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

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