scholarly journals Vacuum infrared dryer for drying fruit

2021 ◽  
Vol 937 (2) ◽  
pp. 022092
Author(s):  
Igor Khozyaev ◽  
Dmitriy Savenkov ◽  
Alexey Shcherbakov ◽  
Rustam Mekhraliev ◽  
Valentina Serdyuk
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
Animal Origin ◽  
Reduced Pressure ◽  
Time Treatment ◽  
Infrared Rays ◽  
Bell Peppers ◽  
Product Thickness ◽  
Determination Of Parameters ◽  
Infrared Lamps

Abstract The article is devoted to the study of infrared drying of products in a reduced pressure chamber using the convection effect. With the use of drying, canning of fruits, vegetables, herbs and meat is achieved, which reduces not only the volume, but also the weight of the processed raw materials. The paper presents the main parameters of drying products online, such as relative humidity, pressure, radiation intensity of infrared lamps, drying temperature. The uniqueness of this unit in comparison with similar dryers is a one-time treatment of the product with infrared rays under reduced pressure, convection of air flows inside the drying chamber and full automation of the drying process of any product of plant and animal origin. Determination of parameters and modes of drying was carried out on products of plant origin. During the experimental part, bananas and apples were used. In experimental studies, products such as bell peppers, apples and bananas with various slicing thicknesses were used. The greatest drying effect was obtained with a drying product thickness of 5 mm, and the worst with a product thickness of 10 mm. For example, pepper has decreased in weight from 79.84 grams. up to 23.43 gr., which is his weight loss by 70.65%.

A possibility of using nickel concentrate, obtained as a result of hydrometallurgical enrichment of manganese-containing raw materials, at steel alloying

2020 ◽  
Vol 76 (7) ◽  
pp. 709-715
Author(s):  
O. Yu. Kichigina
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
Selective Extraction ◽  
Technological Parameters ◽  
Nickel Iron ◽  
Nickel Recovery ◽  
Nickel Concentrate ◽  
Steel Alloying ◽  
High Degree ◽  
Comprehensive Processing

At production of stainless steel expensive alloying elements, containing nickel, are used. To decrease the steel cost, substitution of nickel during steel alloying process by its oxides is an actual task. Results of analysis of thermodynamic and experimental studies of nickel reducing from its oxide presented, as well as methods of nickel oxide obtaining at manganese bearing complex raw materials enrichment and practice of its application during steel alloying. Technology of comprehensive processing of complex manganese-containing raw materials considered, including leaching and selective extraction out of the solution valuable components: manganese, nickel, iron, cobalt and copper. Based on theoretical and experiment studies, a possibility of substitution of metal nickel by concentrates, obtained as a result of hydrometallurgical enrichment, was confirmed. Optimal technological parameters, ensuring high degree of nickel recovery out of the initial raw materials were determined. It was established, that for direct steel alloying it is reasonable to add into the charge pellets, consisting of nickel concentrate and coke fines, that enables to reach the through nickel recovery at a level of 90%. The proposed method of alloying steel by nickel gives a possibility to decrease considerably steel cost at the expense of application of nickel concentrate, obtained out of tails of hydrometallurgical enrichment of manganese-bearing raw materials, which is much cheaper comparing with the metal nickel.

NON-TRADITIONAL VEGETABLE RAW MATERIALS IN CREATING THE NEW TYPES OF FOOD PRODUCTS OF ANIMAL ORIGIN

2017 ◽  
Vol 73 (12) ◽  
Author(s):  
Nadezhda Pavlovna Shevchenko ◽  
Marina Vasilevna Kaledina ◽  
Lyudmila Viktorovna Voloschenko ◽  
Alexander Ivanovich Shevchenko ◽  
Inna Alekseevna Baidina
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
Animal Origin ◽  
Traditional Vegetable ◽  
Vegetable Raw Materials

scholarly journals Colors and dyes of archaeological textiles from Tarapacá in the Atacama Desert (South Central Andes)

2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Marcela Sepúlveda ◽  
Cecilia Lemp Urzúa ◽  
José Cárcamo-Vega ◽  
Edgar Casanova-Gónzalez ◽  
Sebastián Gutiérrez ◽  
...  
Keyword(s):  
Current Knowledge ◽  
Raw Materials ◽  
Physicochemical Characterization ◽  
Atacama Desert ◽  
Central Andes ◽  
Formative Period ◽  
Animal Origin ◽  
Carminic Acid ◽  
Cultural Traditions ◽  
South Central

AbstractThis work concerns the study of colors and dyes identified on archaeological textiles from the Atacama Desert. The different garments and ornaments come from the excavation of two important pre-Columbian cemeteries of the Tarapacá region: Tarapacá-40 attributed to the Formative period (1100 BC–660 AD) and Pica-8 to the Late Intermediate period (900–1450 AD). For the first time, a multi-analytical approach with non-invasive techniques using FORS and SERS was applied on samples of less than 2 cm of length for physicochemical characterization of the raw materials and the dyes employed in the textile production of northern Chile. The fibers are from animal origin. Blue, green, and yellow are identified as indigo, but we cannot discard a mixture with other dyes to vary hue and shade; while carminic acid and alizarin—to a lesser extent—are found on red, orange, and brown samples. This research provides new elements for the discussion about the textile technology developed in this desertic region, its changes, and continuities along the history. Our results are compared to recent findings on neighboring regions from South-Central Andes, to improve the current knowledge and discuss the existence of dyeing textile cultural traditions.

Calculation of Technical Characteristics of the Technical Fleet Vessels Involved in Ensuring Safety of the Offshore Facilities of Oil and Gas Complex

2021 ◽  
pp. 7-13
Author(s):  
S.V. Matsenko ◽  
◽  
V.M. Minko ◽  
A.A. Koshelev ◽  
V.Yu. Piven ◽  
...  
Keyword(s):  
Oil And Gas ◽  
Oil Pollution ◽  
Raw Materials ◽  
Experimental Studies ◽  
Industrial Safety ◽  
Theoretical Studies ◽  
Physical Processes ◽  
Oil Spill Response ◽  
Sea Area

Violation of industrial safety rules during the operation of offshore facilities for the production, storage and transportation of the hydrocarbon raw materials leads in the most cases to pollution of the marine environment with oil and its components. The works on localization and elimination of such pollution are carried out with the help of vessels of the technical support fleet and booms. When developing oil spill response plans at such facilities, a calculated determination of the technical characteristics of vessels and booms is required that are sufficient to carry out the planned activities. The basic design principles for determining the towing capacity of the technical fleet vessels involved in the localization and elimination of oil and oil product spills by trawling methods are given in the article. The calculation is based on theoretical studies performed by the authors of the physical processes occurring during the movement of objects of a mobile trawling order in the sea area. The results obtained during the course of theoretical studies were confirmed by the experimental studies carried out by the authors personally using the real pieces of equipment in the actual development of tasks for training spill containment by trawling. As a result, the empirical dependencies were obtained and experimentally confirmed, which can be used to calculate technical characteristics of the ships as part of the mobile orders and anchor systems as part of stationary orders intended for the localization and elimination of oil pollution. These results can be used, among other things, for the calculated substantiation of the technical characteristics of the technical fleet vessels designed to ensure safety of the offshore facilities for production, storage, and transportation of the hydrocarbon raw materials.

The Main Stages of the Development of Incense Culture in China

2021 ◽  
Vol 20 (10) ◽  
pp. 24-37
Author(s):  
Elena E. Voytishek
Keyword(s):  
Traditional Medicine ◽  
Middle Ages ◽  
Raw Materials ◽  
Spiritual Healing ◽  
New Age ◽  
Animal Origin ◽  
Aesthetic Attitude ◽  
Ritual Practices ◽  
The Middle Ages

The article provides an overview of the main stages and trends in the development of the incense culture of China from antiquity to the present day. It covers religious and magical rituals, sanitary and hygiene, traditional medicine, a set of spiritual, healing, artistic, and game practices and rituals of Taoist-Buddhist and Confucian character. In China, over several millennia, a colossal experience has been accumulated in terms of the use of aromatic raw materials of plant, mineral and animal origin: thousands of treatises and reference books have been written, the properties of individual incense and their combinations have been studied, detailed classifications have been drawn up and principles of religious cults and ritual practices have been developed. Along with the applied value of incense, an aesthetic attitude toward incense aromas also developed, which repeatedly ensured periods of rapid flourishing of incense culture in antiquity, the Middle Ages and on the cusp of the New Age. Currently, the traditional aromatic culture in China is experiencing a period of upsurge and revival. This provides ample opportunities for its study in various fields of knowledge, which indicates the relevance and multidimensional nature of the study of this topic.

Vegan cheeses vs processed cheeses – traceability issues and monitoring countermeasures

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Moawiya A. Haddad ◽  
Sharaf S. Omar ◽  
Salvatore Parisi
Keyword(s):  
Food Supply ◽  
Design Methodology ◽  
Raw Materials ◽  
Production Method ◽  
Animal Origin ◽  
Information Load ◽  
Supply Chain Risk ◽  
Supply Networks ◽  
Content Type ◽  
Traceability System

PurposeThe purpose of this study comes from the need of defining improved durability values and the realization of a good traceability management for selected vegan cheeses has suggested the comparison between a processed cheese and its analogous version without animal-origin raw materials. The durability should be studied at a well-defined temperature, probably agreed among the food producer and the food processor. In addition, the traceability system should consider many components and related suppliers.Design/methodology/approachA supply chain risk assessment analysis has been carried out with relation to two different products: an analogue cheese and a vegan cheese-like preparation. Raw materials and ingredients have been evaluated (production method and origin; geographical identification), with the aim of identifying simplified food.FindingsAn assessment of food supply networks has been carried out. In the first situation (analogue cheeses), the ingredient “cheeses” shows an important complexity: five suppliers with a related six-interconnection hub. On the other side, vegan cheeses are obtained from 11 ingredients (a challenging hub); four of them may be produced from 2–5 components of different origin (five total hubs). Tested processed cheeses are represented by means of a linear food supply network with two hubs (cheeses and “arrival” show degrees 6 and 9, respectively). Networks concerning vegan cheeses include five different hubs: four complex raw materials (degree: 2, 3, 4 and 5) and the “arrival” step (degree: 12).Originality/valueThe information load of vegan cheeses (two hubs, degrees >> average degree) appears high if compared with processed cheeses (two hubs), although the complexity of networks appears similar. Vegan cheeses may seem technologically simpler than processed cheeses and be sometimes questioned because of important traceability issues. Adequate traceability countermeasures in terms of preventive monitoring actions should be recommended when speaking of vegan cheeses. Anyway, a centralized manager would be always required.

Compound feed from different producers for piglets and their comparative assessment

2021 ◽  
pp. 3-12
Author(s):  
N. I. Kulmakova ◽  
T. A. Magomadov ◽  
N. M. Kostomakhin ◽  
M. N. Dmitrieva ◽  
H. Saleh
Keyword(s):  
Raw Materials ◽  
Comparative Assessment ◽  
Feed Additives ◽  
The Body ◽  
Animal Origin ◽  
Quality And Safety ◽  
Processing Technologies ◽  
Starting Compound ◽  
Federal Standard

The quality of raw materials and goods of animal origin depends first of all on the safety of feed, their balance in terms of the main nutrients and digestibility by the body. As a rule, the lower the quality and safety of feed, the lower the productivity of all types of animals and poultry. The quality of feed is influenced by all stages of their production: growing conditions, harvesting and storage, processing technologies, canning and preparation for feeding. Where high-quality feed is used in diets, maximum productivity and high realization of the genetic potential of animals are obtained. During the storage and processing of plant and animal raw materials its physic and mechanical, biochemical, sanitary and microbiological properties change. This can be avoided only by observing the sanitary and hygienic requirements for bagging, harvesting, and storing feed. The quality of feed is confirmed by its physical, chemical, organoleptic, microbiological and other indicators, which determines the variety of feed control methods at all stages of their turnover. In this connection, the development and strengthening of control over the quality and safety of feed and feed additives is one of the important tasks of modern animal feeding science. The purpose of the work was to carried out a comparative assessment of four samples of the starting compound feed SK-3 for piglets of different producers. The experimental part of the work has been carried out in the laboratory of veterinary expertise at the compound feed plant LLC “Athens-Volga”. For the study of compound feed an average sample was taken from each sample, separating from the combined sample using a hand scoop according to Federal standard 13496.0-2016. Methods of sampling. Quality and safety control was carried out according to organoleptic, physic and chemical, microbiological indicators and the content of mycotoxins in compound feed. Monitoring of compound feed of the compared samples of the starting compound feed for piglets SK-3 according to the studied indicators has shown that all samples meet the sanitary and hygienic requirements of Federal standard of our country.

COMPARATIVE ASSESSMENT OF MILK PROTEIN COAGULANTS OF DIFFERENT ORIGIN

2021 ◽  
Author(s):  
А.Г. КРУЧИНИН ◽  
С.Н. ТУРОВСКАЯ ◽  
Е.Е. ИЛЛАРИОНОВА ◽  
А.В. БИГАЕВА
Keyword(s):  
Dairy Products ◽  
Milk Protein ◽  
Proteolytic Enzymes ◽  
Raw Materials ◽  
Technical Information ◽  
Animal Origin ◽  
Technological Properties ◽  
Recombinant Enzymes ◽  
Rennet Coagulation ◽  
Milk Coagulation

Потребность в увеличении количества и качества производимой молочной продукции стимулирует исследования, направленные на повышение эффективности переработки молочного сырья, что, в свою очередь, невозможно без изучения технологических свойств молока и функционально необходимых ингредиентов, применяемых в производстве различной молочной продукции. На основе научно-технической информации международных и российских баз данных, систематизированной в рамках изучаемой тематики, представлен обзор научных работ о коагулянтах белков молока различного происхождения, применяемых при кислотной, кислотно-сычужной и сычужной коагуляции. Установлено, что в российской и международной производственной практике востребованы коагулянты животного, микробного и рекомбинантного происхождения. Наибольшим спросом среди коагулянтов животного происхождения пользуется химозин, получаемый из желудков телят. Ферменты микробного и рекомбинантного происхождения отличаются более стабильным качеством и низкой стоимостью, но их производство, основанное на методах генной инженерии, вызывающих предубеждение у большинства потребителей, практически полностью сосредоточено за рубежом. При условии повышения лояльности потребителей ферменты рекомбинантного происхождения могут стать наиболее перспективными функциональными ингредиентами. Исследования потенциала различных протеолитических ферментов растительного происхождения выявили невысокий технологический эффект их применения. Рассмотренный материал позволяет прогнозировать перспективность научных исследований по выявлению механизмов коагуляции молока и новых эффективных и универсальных коагулянтов совокупно с селекционной практикой отбора животных, направленной на улучшение технологических свойств молочного сырья. The need to increase the quantity and quality of dairy products encourages research aimed at improving the efficiency of processing dairy raw materials, which, in turn, is impossible without studying the technological properties of milk and functionally necessary ingredients used in the production of various dairy products. On the basis of scientific and technical information from international and Russian data bases, systematized within the framework of the subject under study, a review of scientific works on milk protein coagulants of various origins used in acid, acid-rennet and rennet coagulation is presented. It is established that coagulants of animal, microbial and recombinant origin are in demand in the Russian and international production practice. The greatest demand among coagulants of animal origin is chymosin, obtained from the stomachs of calves. Microbial and recombinant enzymes are characterized by more stable quality and lower cost, but their production, based on genetic engineering methods that cause prejudice among most consumers, is almost entirely concentrated abroad. If consumer loyalty is increased, recombinant enzymes may become the most promising functional ingredients. Studies of the potential of various proteolytic enzymes of plant origin revealed a low technological effect of their use. The considered material allows us to predict the prospects of scientific research to identify the mechanisms of milk coagulation and new effective and universal coagulants together with the breeding practice of animal selection, aimed at improving the technological properties of dairy raw materials.

STUDY OF EXTERNAL MASS TRANSFER DURING DRYING OF BERRY RAW MATERIALS TAKING INTO THE SHRINKAGE PHENOMENON

2019 ◽  
Author(s):  
А.В. АКУЛИЧ ◽  
Л.А. ГОСТИНЩИКОВА
Keyword(s):  
Mass Transfer ◽  
Energy Supply ◽  
Raw Materials ◽  
Mass Transfer Rate ◽  
Experimental Studies ◽  
Volume Shrinkage ◽  
External Mass Transfer ◽  
Transfer Coefficients ◽  
Ir Radiation ◽  
Criterial Equations

Исследованы закономерности внешнего массообмена при сушке ягодного сырья для различных способов энергоподвода. Установлено, что ягоды при сушке подвержены значительной объемной (72–81%) и линейной (35–43%) усадке, которую необходимо учитывать при расчете коэффициентов массоотдачи. Объекты исследования – ягоды черники, красной и черной смородины. Проведены экспериментальные исследования по сушке ягодного сырья при конвективном и конвективном с ИК-излучением способах энергоподвода. Исследования проведены при скорости сушильного агента хса1,2 м/с и температуре tса 70°С. Получены критериальные уравнения внешнего массоообмена при сушке ягод для периода постоянной скорости, учитывающие объемную усадку. Определено, что при сушке с конвективным энергоподводом объемная усадка при одном и том же значении критерия Рейнольдса оказывает на 12–20% большее влияние на интенсивность массоообмена для красной смородины по сравнению с черникой и черной смородиной. При сушке с конвективным энергоподводом, ИК-излучением и предварительным прокалыванием объемная усадка наиболее существенно влияет на массообмен для черной смородины, протекающий в 1,5–1,8 раза интенсивнее по сравнению с черникой и красной смородиной. Полученные критериальные уравнения могут быть использованы при расчете и проектировании установок для сушки ягодного сырья. The laws of external mass transfer during drying of berry raw materials for various methods of energy supply are investigated. It is established that the berries during drying are subject to significant volumetric (72–81%) and surface (35–43%) shrinkage, which must be taken into account when calculating the mass transfer coefficients. The objects of the study were various berries: blueberries, red and black currants. Experimental studies have been carried out on the drying of selected berries both in the case of convective and convective methods with IR radiation. Investigations were carried out at a drying agent velocity хса1,2 m/s and its temperature tca70°С. The criterion equations of external mass transfer during drying of berries for a period of constant speed, taking into account the volume shrinkage, are obtained. It was determined that during drying with convective energy supply, volume shrinkage with the same value of the Reynolds criterion on 12–20% has a greater effect on the mass transfer rate for red currants. When drying with convective energy supply, IR radiation and preliminary piercing, the volume shrinkage most significantly affects the mass transfer for black currants, which is 1,5–1,8 times more intense than blueberries and red currants. The obtained criterial equations can be used in the calculation and design of berries dryers.

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