scholarly journals Effect of drying methods for inner parameters of red beetroot (Beta vulgaris L.)

2016 ◽  
Vol 9 (1) ◽  
pp. 60-68 ◽  
Author(s):  
D. Székely ◽  
B. Illés ◽  
M. Stéger-Máté ◽  
J. Monspart-Sényi
Keyword(s):  
Atmospheric Pressure ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Colour Measurement ◽  
Nutritional Characteristics ◽  
Different Temperatures ◽  
Long Time ◽  
Careful Processing

Abstract In compliance with consumer expectations, careful processing and preservation are increasingly used with fruits and vegetables. The aim is that during these treatments the valuable nutritional characteristics of the raw materials change as little as possible. Drying has been used for the preservation of raw materials for a long time, which can distinguish two different groups based upon pressure. These are the atmospheric and the more careful vacuum drying. During the research, Alto F1 beetroots were being dried in vacuum and under atmospheric pressure at different temperatures. Vacuum drying took place at 40, 50, and 60 °C, while atmospheric drying at 60, 70, and 80 °C. All drying processes lasted 150 minutes. During drying, changes of moisture content and water activity were monitored. After drying, colour measurement was realized and the inner parameters were investigated, such as polyphenol, betalain, and antioxidant capacity. These measured parameters were compared in the ease of atmospheric and vacuum drying.

scholarly journals ANALYSIS OF SALMONELLA SPP. DETECTIONS IN EUROPEAN UNION COUNTRIES ACCORDING TO RASFF DATABASE

2019 ◽  
pp. 12-20
Author(s):  
S. Ye. Smajhel ◽  
N. B. Shadrova
Keyword(s):  
Fruits And Vegetables ◽  
Raw Materials ◽  
Poultry Meat ◽  
Product Analysis ◽  
Salmonella Spp ◽  
Plant Raw Materials ◽  
Poultry Products ◽  
Heat Treated ◽  
Long Time ◽  
Food And Feed

Ofcial data of RASFF (Rapid Alert System for Food and Feed) database on detection of Salmonella spp. in animal and plant raw materials in 2010–2015 are demonstrated. Total of 2,651 notifcations of Salmonella spp. detection were reported by RASFF member countries. The majority of such notifcations are associated with contamination of poultry meat and poultry products, feed, fruits and vegetables. Salmonella can survive in food for a long time (up to 6 months). The cause of salmonellosis in humans mostly involves consumption of raw or insufciently heat-treated eggs, meat and milk products. Regulation (EU) No. 142/2011 prescribes a requirement, which the heat-treated and processed food products shall comply with, i.e. absence of Salmonella in 25 g of the product. Analysis of RASFF data for 2010–2015 demonstrated annual increase of Salmonella spp. detections. The most frequently occurring is Salmonella enterica. Over the above mentioned period there were notifcations of 154 Salmonella serovars, the overwhelming serovars include S. enterica – 32.4%; Salmonella spp. – 18.8%; S. enteritidis – 6.3%; S. typhimurium – 4.6%, S. Agona – 2.6%; S. Lexington – 1.4%. Salmonella spp. were detected in poultry meat (19.5%), in feed for dogs and cats (5.6%), in pork (3.7%), in fshmeal (5.1%). During the period from 2010 to 2014, the increase of Salmonella notifcations in plant feed was reported. Over 2010–2015, RASFF reported of 42 salmonellosis outbreaks that resulted in 1,586 diseased humans.

scholarly journals Comparison Performance of Conventional Drying Methods and Flat Plate Collector Solar Dryer

2021 ◽  
Vol 9 (VI) ◽  
pp. 2674-2676
Author(s):  
Prof. S. S. Gurav
Keyword(s):  
Fruits And Vegetables ◽  
Agricultural Sector ◽  
Fossil Fuel ◽  
Drying Methods ◽  
Important Process ◽  
Long Time ◽  
Conventional Drying ◽  
Process Energy ◽  
Flat Plate Collector ◽  
Different Sources

As another to the marketing of fresh fruits and vegetables, small farmers can think of conservation by drying. In the conservation of agricultural crops, wastewater treatment, and biomass treatment, drying is an important process. Energy requirements for drying can be supplied from different sources, such as fossil fuel, natural gas , electricity, wood, remaining bark forests, and solar energy. Although the use of solar radiation has existed for drying since a long time ago, it has not yet been widely commercialised, particularly in the agricultural sector.

scholarly journals Impact of Deuteration and Temperature on Furan Ring Dynamics

Molecules ◽  
2021 ◽  
Vol 26 (10) ◽  
pp. 2889
Author(s):  
Przemyslaw Dopieralski ◽  
Iryna V. Omelchenko ◽  
Zdzislaw Latajka
Keyword(s):  
Conformational Changes ◽  
Furan Ring ◽  
Computational Studies ◽  
Significant Progress ◽  
Dynamic Simulations ◽  
Cyclic Molecules ◽  
Ring Dynamics ◽  
Different Temperatures ◽  
Long Time ◽  
Shape And Size

Despite significant progress in conformational analysis of cyclic molecules, the number of computational studies is still limited while most of that available in the literature data have been obtained long time ago with outdated methods. In present research, we have studied temperature driven conformational changes of the furan ring at three different temperatures. Additionally, the effect of deuteration on the ring dynamics is discussed; in addition, the aromaticity indices following the Bird and HOMA schemes are computed along all trajectories. Our ab initio molecular dynamic simulations revealed that deuteration has changed the furan ring dynamics and the obvious consequences; in addition, the shape and size of molecule are expected to be different.

scholarly journals Evaluation of Innovative Dried Purée from Jerusalem Artichoke—In Vitro Studies of Its Physicochemical and Health-Promoting Properties

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2644
Author(s):  
Jan Oszmiański ◽  
Sabina Lachowicz ◽  
Paulina Nowicka ◽  
Paweł Rubiński ◽  
Tomasz Cebulak
Keyword(s):  
Freeze Drying ◽  
Jerusalem Artichoke ◽  
Polyphenolic Compounds ◽  
Raw Material ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Activity Inhibition ◽  
Health Promoting

The present study aimed to evaluate the effect of Jerusalem artichoke processing methods and drying methods (freeze drying, sublimation drying, vacuum drying) on the basic physicochemical parameters, profiles and contents of sugars and polyphenolic compounds, and health-promoting properties (antioxidant activity, inhibition of the activities of α-amylase, α-glucosidase, and pancreatic lipase) of the produced purée. A total of 25 polyphenolic compounds belonging to hydroxycinnamic phenolic acids (LC-PDA-MS-QTof) were detected in Jerusalem artichoke purée. Their average content in the raw material was at 820 mg/100 g dm (UPLC-PDA-FL) and was 2.7 times higher than in the cooked material. The chemical composition and the health-promoting value of the purées were affected by the drying method, with the most beneficial values of the evaluated parameters obtained upon freeze drying. Vacuum drying could offer an alternative to freeze drying, as both methods ensured relatively comparable values of the assessed parameters.

scholarly journals Rheological and Microbiological Characteristics of Hops and Hot Trub Particles Formed during Beer Production

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 681
Author(s):  
Monika Sterczyńska ◽  
Marek Zdaniewicz ◽  
Katarzyna Wolny-Koładka
Keyword(s):  
Rheological Properties ◽  
Raw Materials ◽  
Raw Material ◽  
Microbiological Analysis ◽  
Waste Products ◽  
Low Viscosity ◽  
Post Process ◽  
High Shear Rates ◽  
Different Temperatures ◽  
Beer Production

During the production of beer, and especially beer wort, the main wastes are spent grain and hot trub, i.e., the so-called “hot break.” Combined with yeast after fermentation, they represent the most valuable wastes. Hot trub is also one of the most valuable by-products. Studies on the chemical composition of these sediments and their rheological properties as waste products will contribute to their effective disposal and even further use as valuable pharmaceutical and cosmetic raw materials. So far, hot trub has been studied for morphology and particle distribution depending on the raw material composition and beer wort extract. However, there are no preliminary studies on the rheological properties of hot trub and hops. In particular, no attention has yet been paid to the dependence of these properties on the hop variety or different protein sources used. The aim of this study was to examine the effect of different hopping methods on hot trub viscosity and beer wort physicochemical parameters. Additionally, the hop solutions were measured at different temperatures. A microbiological analysis of hop sediments was also performed to determine the post-process survival of selected microorganisms in these wastes. For manufacturers of pumps used in the brewing industry, the most convenient material is that of the lowest viscosity. Low viscosity hot trub can be removed at lower velocities, which reduces costs and simplifies washing and transport. The sediments also had similar equilibrium viscosity values at high shear rates.

Synthesis of Polyurethane Dendrimers and Transfer Properties of Dye

2013 ◽  
Vol 457-458 ◽  
pp. 65-71
Author(s):  
Jing Ru Jia
Keyword(s):  
Methyl Orange ◽  
Phase Transfer ◽  
Raw Materials ◽  
Toluene Diisocyanate ◽  
Polymerization Process ◽  
Process Conditions ◽  
Addition Polymerization ◽  
Different Temperatures ◽  
The Difference ◽  
Transfer Properties

The polyfunctional organic compounds 2- hydroxymethyl -1,4- butanediol (trihydric alcohol) and toluene diisocyanate -2, 4- diisocyanate (TDI) were taken as the raw materials in this study. A polyurethane dendrimer was synthesized by utilizing the difference in the reaction activity of two isocyanate groups of TDI at different temperatures. The polymerization process conditions were studied. The addition polymerization of para-position NCO groups occurred at 50 °C, and that of ortho NCO groups occurred at 90 °C. According to the structure of the dendrimer synthesized, methyl orange was used as the guest molecule. Consequently, the aqueous methyl orange showed a phase transfer. With the increase of dendrimer concentration, the transfer rate of methyl orange increased.

Mechanical and tribological properties of ice-bonded abrasive polishing tools

2017 ◽  
Vol 233 (1) ◽  
pp. 132-144 ◽  
Author(s):  
S Rambabu ◽  
N Ramesh Babu
Keyword(s):  
Wear Rate ◽  
Coefficient Of Friction ◽  
Tribological Properties ◽  
Melting Rate ◽  
Wear Behaviour ◽  
Mechanical And Tribological Properties ◽  
Different Temperatures ◽  
Long Time ◽  
Polishing Tool ◽  
Hardness Coefficient

This article covers the efforts on characterising ice-bonded abrasive polishing tool in terms of the mechanical and tribological properties such as hardness, coefficient of friction, and wear rate. These studies were attempted on the tools prepared at different temperatures ranging from −10 °C to 0 °C with a view to identify the condition suitable to prepare ice-bonded abrasive polishing tool for effective polishing of Ti–6Al–4V alloy specimen. It also presents the methods adopted to determine various properties of ice-bonded abrasive polishing tool. Hardness was estimated from the measured penetration depth of cone shape indenter into the tool, coefficient of friction was determined from the change in power drawn by the motor rotating the tool mould, and wear behaviour of tool was assessed from the melting rate of the tool determined from the change in height of ice-bonded abrasive polishing tool at different stages of polishing. From the results of this study, it is clear that ice-bonded abrasive polishing tool prepared at −4 °C has possessed sufficient hardness, coefficient of friction, and reasonable wear rate suitable for polishing of Ti–6Al–4V specimens. This article also covers the details of low-temperature coolant supply unit developed to prepare the ice-bonded abrasive polishing tool at any desired temperature between 0 °C and −40 °C and thus to maintain it for a long time. Polishing studies with such ice-bonded abrasive polishing tool showed 72% improvement in finish after 90 min of polishing of Ti–6Al–4V specimen with tool, prepared at −4 °C.

USE OF DRY EXTRACTS OF FRUIT AND BERRY RAW MATERIALS TO INCREASE THE NUTRITIONAL VALUE OF KVASSES OF FERMENTATION

2021 ◽  
Author(s):  
Е.С. КЕЛЕНКОВА ◽  
Е.Ю. ЕГОРОВА
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Nutritional Value ◽  
Raw Materials ◽  
Age Groups ◽  
Sea Buckthorn ◽  
Vacuum Drying ◽  
Black Currant ◽  
Organoleptic Characteristics ◽  
Standard Quality

Разработаны квасы брожения с использованием сухих экстрактов ягод малины, плодов черной смородины и облепихи. Исследованы экстракты плодов облепихи, ягод малины и черной смородины, полученные методом импульсно-вакуумной сушки (ООО «Вистерра», Бийск). Квасы готовили по промышленной технологии на концентрате квасного сусла. Экстракты добавляли в квас до начала брожения в дозировке от 2 до 8%. Образцы квасов с использованием экстрактов обладали приятным послевкусием, слабовыраженным плодовым ароматом. Полученные квасы характеризует высокое содержание аскорбиновой кислоты, мг/100 г, и полифенольных веществ, мг/100 мл, соответственно: контроль – менее 0,1 и 42,6; с добавлением экстракта малины 2,7 и 58,7; облепихи 6,9 и 47,7; черной смородины 4,6 и 66,2. Определено, что потребление одного стакана (200 мл) свежеприготовленного кваса с плодовым (ягодным) экстрактом позволяет удовлетворить от 100 до 150% суточной потребности в флавоноидах (85 мг/сут) и фенолокислотах (10 мг/сут), преобладающих в составе полифенольных веществ. С учетом уточненных норм МР 2.3.1.2432-08 определено, что квасы с экстрактами облепихи и смородины способны удовлетворить 10–15% физиологической потребности в витамине С взрослых и 15–45% – детей разных возрастных групп. Установлено, что добавление 6% плодово-ягодного экстракта к купажу перед брожением дает возможность вырабатывать квасы стандартного качества с оригинальными органолептическими характеристиками и повышенной пищевой ценностью. The kvasses of fermentation using dry extracts of raspberries, black currant and sea buckthorn have been developed. Extracts of sea buckthorn fruits, raspberries and black currants obtained by pulse-vacuum drying in LLC «Visterra» (Biysk) were studied. Kvasses was prepared according to industrial technology on a concentrate of kvass wort. The extracts were added to the kvass before fermentation in a dosage of from 2 to 8%. Samples of kvasses using extracts had a pleasant aftertaste, slightly pronounced fruit aroma. The resulting kvasses is characterized by a high content of ascorbic acid, mg/100 g, and polyphenolic substances, mg/100 ml, respectively: control – less than 0,1 and 42,6; with the addition of raspberry extract 2,7 and 58,7; sea buckthorn 6,9 and 47,7; black currant 4,6 and 66,2. It was determined that the consumption of one glass (200 ml) of freshly prepared kvass with fruit (berry) extract can satisfy from 100 to 150% of the daily need for flavonoids (85 mg/day) and phenolic acids (10 mg/day), which are predominant in the composition of polyphenolic substances. Taking into account the recommendations of MR 2.3.1.2432-08, it was found that kvasses with buckthorn and currant extracts can meet 10–15% of the physiological need for vitamin C in adults and 15–45% in children of different age groups. It was found that the addition of 6% fruit and berry extract to the blend before fermentation makes it possible to produce kvasses of standard quality with original organoleptic characteristics and increased nutritional value.

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