scholarly journals Quality parameters and technological properties of pasta enriched with a fish by‐product: a healthy novel food

2021 ◽  
Author(s):  
Andrea Ainsa ◽  
Sergio Roldan ◽  
Pedro L. Marquina ◽  
Pedro Roncalés ◽  
José Antonio Beltrán ◽  
...  
Keyword(s):  
Quality Parameters ◽  
Technological Properties ◽  
Novel Food

Algorithms for controlling the preparation of molding mixtures

2021 ◽  
Vol 77 (10) ◽  
pp. 1076-1080
Author(s):  
S. V. Knyazev ◽  
N. A. Kozyrev ◽  
A. A. Usol’tsev ◽  
A. R. Mikhno
Keyword(s):  
Process Control ◽  
Control Systems ◽  
Sequential Analysis ◽  
Gas Permeability ◽  
Quality Parameters ◽  
Technological Properties ◽  
Molding Mixture ◽  
Process Control Systems ◽  
Composition Properties

The formation of foundry and technological defects in castings is largely influenced by the quality of casting molds, which in most cases is determined by the composition and properties of the molding mixture. To ensure optimal parameters of the molding mixture, automation and optimization of control of technological processes of mixture preparation, algorithms for the functioning of process control systems have been developed. The description of the circuit and methods of control using process control system presented. It was shown that the algorithms provide the calculation of the generalized optimization parameter according to the values of the main physical, mechanical and technological properties of the components of the molding mixture, sequential analysis and search of the optimum by the simplex method of Nelder–Mead with restrictions on several parameters. Subsystems of the process control systems considered, which enable to change quickly the technology according to the criterion of minimum defectiveness. The algorithm for calculating the values of the generalized criterion of the quality of the mixture includes a mathematical model “composition – properties” of the mixture, linking the content of the component of the molding mixture (spent mixture, quartz sand, lignosulfonate, bentonite suspension, water) with the values of physical, mechanical and technological properties (compressive strength in the wet state, rammability, formability, gas permeability, binder content, fluidity, wetness and crumbling). The current values of the quality parameters of the mixture are determined as a result of express analysis in the shop laboratory and by automatic sensors. The proposed algorithm of optimization control of preparation of the molding mixture enables to develop recommendations of technological and organizational nature and to set recipes of the molding mixture that minimize the level of defectiveness of castings. An adapted version of the algorithm has been tested for use in the preparation of various brands of molding and rod mixtures, which indicates its versatility.

scholarly journals Rye: Current state and future trends in research and applications

2021 ◽  
Author(s):  
R. Németh ◽  
S. Tömösközi
Keyword(s):  
Food Products ◽  
Raw Material ◽  
Bakery Products ◽  
Future Trends ◽  
Technological Properties ◽  
Comprehensive Review ◽  
Novel Food ◽  
The Past ◽  
Current State ◽  
Snack Products

Abstract After wheat, rye is the second most important raw material for bread and bakery products, and it is one of the most excellent sources of dietary fibres and bioactive compounds. Besides, rye is utilised in more and more other food products as well, such as breakfast cereals, porridges, pasta, snack products, etc. Interestingly, its production is decreasing worldwide, probably because of the expansion of other cereals (e.g. triticale), but also the effect of climate change can also play a role therein. However, there is no doubt that scientific research aimed at studying the possible health benefits and the potential of rye in the development of novel food products has intensified over the past decade. The aim of our paper is to make a comprehensive review of the latest results on the compositional and technological properties of rye that fundamentally influence its utilisation for food purposes. Furthermore, this review aims to identify the current development directions and trends of rye products.

scholarly journals Identification of Safety and Quality Parameters for Preparation of Jellyfish Based Novel Food Products

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 263 ◽  
Author(s):  
Gianluca Bleve ◽  
Francesca Anna Ramires ◽  
Antonia Gallo ◽  
Antonella Leone
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
Quality Parameters ◽  
Salmonella Spp ◽  
Food Markets ◽  
Novel Food ◽  
Safety Parameters ◽  
Set Up ◽  
Multi Phase ◽  
First Time

Edible jellyfish are mainly consumed and marketed in Southeastern Countries, generally produced by a multi-phase drying process, using mixtures of salt and alum. Recently, jellyfish have become very attractive also for Western food markets. They are novel food in Europe and no recognized handling/processing steps have been set up yet. Moreover, no specific food safety and quality parameters are available. In this study, we identified a set of safety and quality parameters for jellyfish, based on standards and process hygiene criteria used in Europe for other products. These assays were tested on three different jellyfish preparations that can be used as raw materials for subsequent food processing. All jellyfish samples revealed the absence of pathogens (Salmonella spp. and Listeria monocytogenes), Enterobacteriaceae and Pseudomonas spp., even if a limited presence of Staphylococci was observed. No biogenic amine histamine was detected and negligible levels of total volatile basic nitrogen (TVB-N) were revealed. Total bacterium, yeast and mold counts were negligible or undetectable by conventional accredited methods, and conversely the results were higher when optimized saline conditions were used. This study, for the first time, established a set of quality and safety parameters necessary for first-operations and subsequent processing of jellyfish as novel food. Highlights: Jellyfish can represent a novel food in Europe. Identification of safety and quality parameters for jellyfish food products. Saline conditions are essential for improving safety and quality assessment of jellyfish as food.

scholarly journals ANALYSIS OF BAKERY PROPERTIES OF GRAIN OF NEW VARIETIES AND LINES OF WHEAT SPELTS

2018 ◽  
Vol 2 ◽  
pp. 41-46
Author(s):  
Nina Osokina ◽  
Vitalii Liubych ◽  
Larysa Novak ◽  
Tetiana Pushkarova-Bezdil ◽  
Olesia Priss ◽  
...  
Keyword(s):  
Quality Parameters ◽  
Bread Quality ◽  
Technological Properties ◽  
Chemical Parameters ◽  
A Value ◽  
Physical Chemical ◽  
New Varieties ◽  
Quality Of Products ◽  
Crust Surface

There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the differentiated approach to technological properties of flour for its production, elucidated the possibility of using wholemeal of wheat spelt for producing bread of the increased biological value. It was experimentally confirmed that a value of gloss of the bread surface and its general assessment is influenced by the protein content in grain. The gluten content influences bread quality parameters a bit less. At the same time, the index of gluten deformation also influences the crust surface, size of pores, general assessment of the bread quality. Its quality is high in all studied samples. The highest general culinary mark is put to bread, obtained from flour of the variety Zorya of Ukraine, LPP 3132, lines NAK34/12-2 and TV 1100. Based on studied of organoleptic, physical-chemical parameters of bread, there was confirmed the possibility of the promising use of wheat spelt grain in the bakery technology for raising the quality of products and widening the assortment.

scholarly journals THE STUDY OF TECHNOLOGICAL PROPERTIES OF WAXY WHEAT FLOUR AND ITS INFLUENCE ON REFINED SUGAR-FREE HARDTACK`S DOUGH

2018 ◽  
Vol 5 ◽  
pp. 54-62
Author(s):  
Katerina Iorgachova ◽  
Olga Makarova ◽  
Kateryna Khvostenko
Keyword(s):  
Surface Properties ◽  
Wheat Flour ◽  
Sugar Content ◽  
Quality Parameters ◽  
The State ◽  
Raw Material ◽  
Technological Properties ◽  
Waxy Wheat ◽  
Complete Exclusion ◽  
Amylose Free

There was grounded the choice of ingredients for developing floury confectionary products without sugar and prospects of using amylose-free flour of waxy wheat and sunroot powder for their production. There were determined quality parameters of used flour, conditioned by the state of the protein-proteinase complex. Based on studying technological properties of flour of waxy wheat, there was demonstrated the expedience of its use in the technology of products of yeasty dough, especially hardtacks, at replacing sugar for sunroot powder. There was offered to introduce sunroot powder at producing hardtacks with the decreased sugar content in equal shares at the stage of kneading liquid fermented dough and ready one. There was determined the influence of using amylase-free flour of waxy-wheat and inulin-containing raw material on structural-mechanical and surface properties of dough for sugar-free hardtacks. It was demonstrated, that combined introduction of waxy wheat flour and inulin-containing raw material positively influences quality parameters of semi-products of yeasty dough at complete exclusion of sugar from their recipes. The replacement of bakery wheat flour by amylase-free one allows to get dough with sunroot powder for sugar-free hardtacks with less firmness, elasticity and tendency to adhesion.

Monitoring of essential oils during storage by selected quality parameters

Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
C Turek ◽  
S Ritter ◽  
F Stintzing
Keyword(s):  
Essential Oils ◽  
Quality Parameters

Operation intensification methods of aggressive industrial sewage neutralization facilities

2020 ◽  
Vol 76 (11) ◽  
pp. 1149-1153
Author(s):  
N. S. Tsarev ◽  
V. I. Aksenov ◽  
I. I. Nichkova
Keyword(s):  
Cold Water ◽  
Specific Productivity ◽  
Technological Properties ◽  
Technological Parameters ◽  
Preliminary Heating ◽  
Sediment Treatment ◽  
Circulating Water ◽  
Equipment Operation ◽  
Sediment Volume ◽  
Industrial Sewage

To neutralize the waste pickling solutions and rinsing water, resulting from cleaning metal products s surface of rust by acids solutions, lime is used. Being cheap, this method of sewage neutralization has considerable drawbacks. Forming in the technological pipes strong gypsum depositions and low specific productivity of the equipment for sediment dewatering are most significant of them. Characteristic of aggressive industrial sewage, formed at pickling of ferrous metals presented. Methods of elimination of drawbacks of industrial sewage neutralization by lime considered, including stabilization of neutralized industrial sewage and control of properties of the sediment formed. It was noted, that stability of the circulating water can be provided by accelerating of crystallization of the forming gypsum sediments by introducing in it fine priming powder and heating the neutralized water up to 65-70 °С followed by thermal softening of a part of circulating water, removed out of the circulating system. It was shown, that the heating of the water and the ongoing changes of the composition and properties of the sediment result in decrease of filtration resistance 2-3 folds, increase of deposition speed 3-4 folds and decrease the sediment volume 1.5-2 folds comparing with lime neutralization in cold water. Calculated dozes of lime at the heating were taken the same as at the regular lime neutralization. Elimination of the circulating water oversaturation by bi-water gypsum can be reached also by addition into the water of powder-like gypsum pulp - priming powder for microcrystals of the gypsum, followed by aeration during 30-40 min. This method was tested under industrial conditions. Technological properties of the forming sediment can be improved by sediment treatment by flocculants and preliminary heating of the neutralized water up to 65-70 °С. Control of technological properties of the sediment is done by addition of flocculants and heating of the neutralized water. Recommendations for improving operation of the neutralization facilities presented with indicating particular technological parameters of the equipment operation for sewage and sediment treatment. 

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