scholarly journals ENHANCED BIOACCESSIBILITY BY EXTRUSION PROCESS AND QUALITY PARAMETERS OF RED PEPPER PULP ADDED EXTRUDATES

2021 ◽  
pp. 15-24
Author(s):  
Özge YOLDAŞ ◽  
Çağla CALTİNOGLU-TORAMAN ◽  
İlkay ŞENSOY ◽  
Sibel KARAKAYA
Keyword(s):  
Extrusion Process ◽  
Quality Parameters ◽  
Red Pepper

The press-extruder in the line of obtaining protein-mineral additive

2020 ◽  
pp. 40-44
Author(s):  
A. V. Burmaga ◽  
G. Yu. Shishkina ◽  
E. A. Shulzhenko
Keyword(s):  
Minimum Energy ◽  
Extrusion Process ◽  
Quality Parameters ◽  
Feed Additives ◽  
Minimum Energy Consumption ◽  
The Press ◽  
Mineral Additive ◽  
Optimal Values ◽  
Protein Feed ◽  
Mineral Feed Additives

One of rational ways of obtaining high-protein feed with the use of soya is input into their composition of mineral substances which help to increase the amount of animal production. The purpose of the research was to identify the regularities of the process of obtaining soya and mineral additive. The technological scheme of preparation line of the soya and mineral additive had been proposed. The regularities of the process of obtaining soya and mineral composition on the sample layout press-extruder had been found. The mathematical models in the form of adequate equations of regression to describe the extrusion process soya mineral feed additives with the help of press-extruder of the screw type had been experimentally obtained. The optimal values of constructive-regime parameters under which is provided a mixture of mineral salt solution and soya with desired quality parameters and minimum energy consumption had been carried out.

The quality and storage stability of chicken patties prepared with different additives

2015 ◽  
Vol 45 (5) ◽  
pp. 728-739 ◽  
Author(s):  
Achir Jamwal ◽  
Sunil Kumar ◽  
Z. F. Bhat ◽  
Arvind Kumar ◽  
Simranjeet Kaur
Keyword(s):  
Green Tea ◽  
Quality Parameters ◽  
Green Tea Extract ◽  
Red Pepper ◽  
Storage Quality ◽  
Content Type ◽  
Sensory Parameters ◽  
Tea Extract ◽  
Chicken Patties

Purpose – The purpose of the present study was to evaluate the effect of green tea extract, fig and red pepper on the quality characteristics of chicken patties during refrigerated storage. Design/methodology/approach – The study was designed to evaluate the effect of green tea extract, fig and red pepper on the storage quality parameters of chicken patties. The products were developed by incorporating optimum level of green tea extract (400 mg/kg), fig (4 per cent) and red pepper (10 per cent) separately and were aerobically packaged in low-density polyethylene pouches and assessed for various storage-quality parameters under refrigerated (4 ± 1°C) conditions for 21 days of storage. The products were evaluated for various physicochemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days. Findings – A significant (p < 0.05) effect of green tea extract, fig and red pepper was observed on the pH and TBARS (mg malonaldehyde/kg) values of the chicken patties. A significant (p < 0.05) effect was also observed on the microbiological characteristics as the products incorporated with green tea extract, fig and red pepper showed significantly (p < 0.05) lower values for total plate count, psychrophillic count and yeast and mould count during the period of storage. Coliforms were not detected throughout the period of storage. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products incorporated with green tea extract, fig and red pepper. Originality/value – Green tea extract (400 mg/kg), fig (4 per cent) and red pepper (10 per cent) successfully improved the oxidative stability and storage quality of the products during refrigerated (4 ± 1°C) storage and may be commercially exploited to improve the storage quality of muscle foods without adversely affecting the sensory quality of the products.

scholarly journals NILE TILAPIA FED ENZYME COMPLEX ADDED AT DIFFERENT LEVELS AND PROCESSING STEPS

2018 ◽  
Vol 31 (1) ◽  
pp. 171-179
Author(s):  
MARCELO GASPARY MARTINS ◽  
GUILHERME DE SOUZA MOURA ◽  
ANDRE LIMA FERREIRA ◽  
MARCELO MATTOS PEDREIRA ◽  
EDUARDO ARRUDA TEIXEIRA LANNA
Keyword(s):  
Body Composition ◽  
Weight Gain ◽  
Nile Tilapia ◽  
Control Diet ◽  
Fish Farming ◽  
Extrusion Process ◽  
Quality Parameters ◽  
Enzyme Complex ◽  
Feed Conversion ◽  
Final Weight

ABSTRACT Enzyme activity in solid-state fermentation complex added to diets before and after extrusion process and its influence on Nile tilapia (Oreochromis niloticus) performance were evaluated. The following enzymes were analyzed: b-glucosidase, pectinase, xylanase, endoglucanase, amylase, protease, and phytase. The fish were fed five experimental diets: a control diet (without enzyme), two test diets supplemented before extrusion (400 and 800 ppm SSF), and two test diets after extrusion or “on top” (400 and 800 ppm SSF). The experiment had a completely randomized design with four replicates and seven fish per tank. Average initial weight was 10.37 ± 0.95 g, and fish were fed four times a day to satiation for 56 days. The following performance parameters were evaluated: final weight, weight gain, feed conversion, survival, specific growth rate, and body composition. The results were compared using ANOVA and Tukey’s test at p<0.05. All the enzymes showed partial or total losses of activity when subjected to the extrusion process, except phytase. No differences were observed for survival, water quality parameters, and body composition. On-top inclusion provided a better performance, which is observed through increases in final weight, weight gain, and feed conversion. As a result, 800 ppm of enzyme complex SSF should be added "on top", that is after extrusion, to improve tilapia performance and, consequently, contribute to the fish farming financial efficiency.

A morphological and energy-dispersive x-ray spectroscopy (EDS) investigation of separator-grade cellophane

1994 ◽  
Vol 52 ◽  
pp. 430-431
Author(s):  
Michael E. Rock ◽  
Vern Kennedy ◽  
Bhaskar Deodhar ◽  
Thomas G. Stoebe
Keyword(s):  
Extrusion Process ◽  
Morphological Characterization ◽  
Energy Dispersive ◽  
Regenerated Cellulose ◽  
Battery System ◽  
X Ray ◽  
Functional Differences ◽  
Transmission Electron ◽  
Separator Material ◽  
Underwater Target

Cellophane is a composite polymer material, made up of regenerated cellulose (usually derived from wood pulp) which has been chemically transformed into "viscose", then formed into a (1 mil thickness) transparent sheet through an extrusion process. Although primarily produced for the food industry, cellophane's use as a separator material in the silver-zinc secondary battery system has proved to be another important market. We examined 14 samples from five producers of cellophane, which are being evaluated as the separator material for a silver/zinc alkaline battery system in an autonomous underwater target vehicle. Our intent was to identify structural and/or chemical differences between samples which could be related to the functional differences seen in the lifetimes of these various battery separators. The unused cellophane samples were examined by transmission electron microscopy (TEM) and energy dispersive X-ray spectroscopy (EDS). Cellophane samples were cross sectioned (125-150 nm) using a diamond knife on a RMC MT-6000 ultramicrotome. Sections were examined in a Philips 430-T TEM at 200 kV. Analysis included morphological characterization, and EDS (for chemical composition). EDS was performed using an EDAX windowless detector.

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

Creating adaptive predictions for packaging-critical quality parameters using advanced analytics and machine learning

TAPPI Journal ◽  
2019 ◽  
Vol 18 (11) ◽  
pp. 679-689
Author(s):  
CYDNEY RECHTIN ◽  
CHITTA RANJAN ◽  
ANTHONY LEWIS ◽  
BETH ANN ZARKO
Keyword(s):  
Machine Learning ◽  
Real Time ◽  
Predictive Analytics ◽  
Paper Industry ◽  
Quality Parameters ◽  
Fast Change ◽  
The Face ◽  
Model Tuning ◽  
Reducing Costs ◽  
Time Critical

Packaging manufacturers are challenged to achieve consistent strength targets and maximize production while reducing costs through smarter fiber utilization, chemical optimization, energy reduction, and more. With innovative instrumentation readily accessible, mills are collecting vast amounts of data that provide them with ever increasing visibility into their processes. Turning this visibility into actionable insight is key to successfully exceeding customer expectations and reducing costs. Predictive analytics supported by machine learning can provide real-time quality measures that remain robust and accurate in the face of changing machine conditions. These adaptive quality “soft sensors” allow for more informed, on-the-fly process changes; fast change detection; and process control optimization without requiring periodic model tuning. The use of predictive modeling in the paper industry has increased in recent years; however, little attention has been given to packaging finished quality. The use of machine learning to maintain prediction relevancy under everchanging machine conditions is novel. In this paper, we demonstrate the process of establishing real-time, adaptive quality predictions in an industry focused on reel-to-reel quality control, and we discuss the value created through the availability and use of real-time critical quality.

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