scholarly journals EFFECT OF PRE-TREATMENT ON QUALITATIVE INDICES OF WHITE ROOTS

2018 ◽  
Vol 12 (1) ◽  
Author(s):  
I. Bilenka ◽  
Ya. Golinskaya ◽  
N. Dzyuba ◽  
H. Martirosian
Keyword(s):  
Ascorbic Acid ◽  
Polyphenol Oxidase ◽  
Raw Materials ◽  
Microwave Processing ◽  
Raw Material ◽  
Oxidative Enzymes ◽  
Ascorbate Oxidase ◽  
Root Crops ◽  
Pre Treatment ◽  
Technological Methods

In the work, various technological methods are presented of preliminary processing of celery and parsnip roots to prevent their darkening during cooking in restaurants. These methods are: immersing in a citric acid solution (c = 0.05 %, 0.1 %, 0.15 %), in solution NaCl (c = 0. 5%, 1 %, 2 %), and microwave processing in various modes. The activity of peroxidase, polyphenol oxidase, and ascorbate oxidase enzymes of root crops in the varietal section is also determined. Fresh white roots were selected as research objects: celery of the varieties Yablucnyy and Diamant, and parsnip of the varieties Student and Kruhlyy. It was revealed that polyphenol oxidase shows the highest activity. In order to inactivate the above-stated oxidoreductase, different methods of treating white roots were compared, too. The lowest oxidative enzymes activity was characteristic of the roots of the Diamant varieties and the parsnip roots of the Student variety, which were selected for further work. Studies have been carried out on changes in the mass fraction of L-ascorbic acid during steam blasting and microwave processing in different modes. It is proved that the treatment of white roots with ultra high frequency irradiation at 650 W for 1 minute is optimal. Such treatment allowes preventing the darkening of the raw material after its peeling due to the action of oxidation-reducing enzymes. It also allows preserving L-ascorbic acid by 64.6 % and 65.0 % in the roots of celery and parsnip, respectively. The distribution of polyphenol oxidase activity in the celery and parsnip root crop is analyzed. The results of the work can be used in preparation of dishes with the use of white roots in restaurants in order to improve technological techniques during processing of raw materials into finished products, improve its quality, and preserve L-ascorbic acid, as well as expand the range of culinary products based on spicy aromatic raw materials.

scholarly journals Features of the enzyme composition of Jerusalem artichoke tubers

2019 ◽  
Vol 21 (91) ◽  
pp. 14-19
Author(s):  
I. Bilenka ◽  
N. Lazarenko ◽  
O. Zolovska ◽  
Ya. Golinskaya
Keyword(s):  
Ascorbic Acid ◽  
Polyphenol Oxidase ◽  
Raw Materials ◽  
Enzyme System ◽  
Jerusalem Artichoke ◽  
Microwave Processing ◽  
Biologically Active ◽  
Ascorbate Oxidase ◽  
Activity Of Enzymes ◽  
Active Substances

The article deals with different methods of preparing Jerusalem artichoke tubers to stabilize the color of semi-finished products and finished products. The varieties Interés and Violet de Rennes were chosen as objects of study. The purpose of this work is to study the activity of the enzyme system of Jerusalem artichoke tubers, followed by the use of raw materials as an ingredient in the preparation of culinary dishes with high nutritional and biological value. In accordance with the objective, the characteristics of the enzymatic composition of the material under study were researched. It was found that of the oxidoreductases present, the most active enzyme is polyphenol oxidase. It has been established that in the tubers of Jerusalem artichoke, the activity of polyphenol oxidase is in 1.8 times lower, peroxidase – in 1.34 times higher; ascorbate oxidase is in 2.79 times higher than that of Violet de Rennes tubers. A comparative analysis was performed on the reduction of the activity of enzymes and the preservation of the mass fraction of L-ascorbic acid in heat treatment and microwave processing. It has been established that the most successful method of treating Jerusalem artichoke tubers in order to inactivate the enzyme system and to preserve L-ascorbic acid is a microwave processing of 600 W in 1 minute. Studies have shown that with such preparation, the semi-finished product does not change color, the activity of the enzyme polyphenol oxidase decreases by 20 times, and the maintenance of the content of L-ascorbic acid is 68.4%. In further studies, it is important to study the technologies for preparing culinary dishes based on Jerusalem artichoke tubers using the results obtained to stabilize the color and preserve the biologically active substances of the raw materials.

STUDY OF PROTEIN FRACTIONS OF HIGH-TEMPERATURE HYDROLYZATES OBTAINED FROM SMOKED SPRAT HEADS

Fisheries ◽  
2020 ◽  
Vol 2020 (2) ◽  
pp. 113-117
Author(s):  
Olga Mezenova ◽  
Vladimir Wolkov ◽  
Larisa Baydalinova ◽  
Natalia Mezenova ◽  
Svetlana Agafonova ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Chemical Composition ◽  
Raw Materials ◽  
Weight Fraction ◽  
Water Soluble ◽  
Protein Fractions ◽  
Raw Material ◽  
Organoleptic Characteristics ◽  
Pre Treatment ◽  
Peptide Fractions

The authors study three fractions obtained as a result of hydrolysis of smoked sprat heads (under temperature of 130oC and presser of 0.25 MPa) – fat, protein water-soluble, and protein-and-mineral ones. Waste from sprat production of two fish canning complexes of the Kaliningrad Region - “RosCon” and “Kolkhoz for the Motherland” - was used as raw material. Hydrolysis was carried out in an aqueous medium in two ways - with preliminary separation of fat and without this operation. The protein fraction was sublimated and its quantitative and qualitative indices were examined - mass yield, solubility, chemical composition and molecular fractional composition of the obtained peptide fractions were determined. The output of sublimated protein fractions is practically independent of the type of raw material and the method of pre-treatment and is 6.47.9% of the mass of raw materials. The chemical composition of protein fractions varies widely in terms of fat (1.4–8.3%), minerals (9.8–13.4%) and proteins (72.1–80.2%). The solubility of the peptide fractions ranged from 91-98%. The molecular weight assessment results showed a high content of a low molecular weight fraction of peptides with an MM of less than 10 kDa in all experimental samples (about 38%). This indicates a high digestibility and biological value of the obtained peptide compositions. Sublimated peptide compositions had typical organoleptic characteristics, pleasant aroma and taste of smoked fish. Ключевые

Feasibility Study of CO2 Mitigation with Methanol Production through Hydrogenation and Bi-Reforming of Natural Gas

2019 ◽  
Vol 965 ◽  
pp. 117-123
Author(s):  
Igor Lapenda Wiesberg ◽  
José Luiz de Medeiros ◽  
Ofélia de Queiroz Fernandes Araújo
Keyword(s):  
Natural Gas ◽  
Raw Materials ◽  
Chemical Conversion ◽  
Direct Conversion ◽  
Raw Material ◽  
Sensitivity Analyses ◽  
Atmospheric Conditions ◽  
Methanol Production ◽  
Pre Treatment ◽  
Economic Analyses

Chemical conversion of carbon dioxide (CO2) to methanol has the potential to address two relevant sustainability issues: economically feasible replacement of fossil raw materials and avoidance of greenhouse gas emissions. However, chemical stability of CO2 is a challenging impediment to conversion, requiring harsh reaction conditions at the expense of increased energy input, adding capital, operational and environmental costs. This work evaluates two innovative chemical conversion of CO2 to methanol: the indirect conversion, which uses synthesis gas produced by bi-reforming as intermediate, and the direct conversion, via hydrogenation. Process simulations are used to obtain mass and energy balances, needed to support economic analyses. Due to the uncertainties in the raw material prices, including CO2 and hydrogen (H2), its limits for economic viability are estimated and sensitivity analyzes are carried in predetermined prices (base cases). It is considered the scenario of free CO2 available in atmospheric conditions, as in a bioethanol industry, but the sensitivity analyses show the results for other scenarios, as in a CO2 rich natural gas, in which the cost of processing CO2 is zero. The economic analyses show that hydrogenation can be feasible if hydrogen prices are lower than 1000 US$/t, while the indirect route is viable only for cheap sources of natural gas below 3.7 US$/MMBtu. The CO2 pre-treatment costs are not as sensible as the others raw materials.

scholarly journals Use of topinambur in technology of flour products

2021 ◽  
Vol 23 (95) ◽  
pp. 13-19
Author(s):  
G. Р. Khomych ◽  
N. I. Tkach ◽  
Y. G. Nakonechna ◽  
O. V. Nesterenko ◽  
N. M. Prior
Keyword(s):  
Wheat Flour ◽  
Polyphenol Oxidase ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Raw Material ◽  
Partial Replacement ◽  
Biological Value ◽  
Health And Disease ◽  
Partial Inactivation

The article considers the use of Jerusalem artichoke processing products in technology flour yeast products. In terms of productivity, Jerusalem artichokes significantly exceed potatoes, sugar beets, corn and other crops of intensive type, but grow it on small area mainly for fodder purposes. Recently, in the food industry is observed reorientation to the production of products with new qualities, aimed at improving the situation health and disease prevention. Jerusalem artichoke is a unique raw material that can increase the biological value of finished products. Useful properties of Jerusalem artichoke are used to strengthen the immune system, reduce the risk of heart attack and stroke, eliminate salt deposits in the joints, in the therapeutic diet for diabetes. However, its limited use in the processing industry is due to the rapid enzymatic darkening of Jerusalem artichoke tubers during processing. Given the specific properties of Jerusalem artichoke, it is advisable to investigate the enzymatic darkening of Jerusalem artichoke tubers during processing by determining the activity of the enzyme polyphenol oxidase and the use of Jerusalem artichoke puree in the technology of yeast dough. Analysis of tubers and Jerusalem artichoke puree was performed by organoleptic and physicochemical indicators. The quality of finished products was controlled by organoleptic, physicochemical and structural and mechanical indicators, among which special attention was paid to indicators acidity, humidity, porosity, shape stability. The activity of the enzyme in whole and crushed Jerusalem artichoke tubers and its effect on the activity of the enzyme pre-blanching in water for 10 minutes It is determined that when blanching is a partial inactivation of the enzyme polyphenol oxidase, which prevents darkening of raw materials during grinding. The effect of adding Jerusalem artichoke puree in the amount of 10, 15 and 20 % was studied on gluten of wheat flour. The partial replacement of wheat flour in mashed Jerusalem artichoke leads not only to a decrease in the amount of gluten, but also to a change in its quality. The gluten becomes more elastic, the extensibility decreases, and with the addition of 20 % puree gluten is torn. It is determined that the duration of fermentation of dough samples varies depending on the amount introduced Jerusalem artichoke puree. With increasing percentage of Jerusalem artichoke puree in the dough recipe, the duration of dough fermentation is reduced by 6.25…8.75 %. The addition of puree had a positive effect Jerusalem artichoke to increase the yield of the finished product by 5.20…26.34 %. Research of the main quality indicators of experimental samples confirm that according to the set of indicators, the optimal sample is 10 % of Jerusalem artichoke puree, which makes it possible to recommend it for the production of yeast bakery products of high biological value.

scholarly journals Biochemical Composition of Tea and its Changes under Different Factors

2020 ◽  
Vol 50 (3) ◽  
pp. 404-414
Author(s):  
Nataliia Platonova ◽  
Oksana Belous
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Biochemical Composition ◽  
Raw Materials ◽  
Weather Conditions ◽  
Biologically Active ◽  
Raw Material ◽  
Physiology And Biochemistry ◽  
Krasnodar Region ◽  
The Village

Introduction. The present research featured the antioxidant complex of Russian tea varieties. The research objective was to study the formation patterns of the components responsible for the quality characteristics of tea as a raw material and finished product. The paper describes the changes that the biochemical composition of tea undergoes during the growing season and during processing. The study focused on pigments, vitamins, caffeine, and amino acids. Study objects and methods. The research featured the following varieties of tea grown in the Krasnodar region of Russia: “Kolkhida” (control) and “Sochi”; forms – No. 582, 3823, 855, and 2264. The research was performed on the foundation plantation of collection tea in the village of Uch-Dere (Lazarevsky district of Sochi, Krasnodar region, Russia) and in the laboratory of plant physiology and biochemistry. The study involved traditional and advanced research methods. Results and discussion. The paper introduces some results of a comprehensive analysis of the biochemical composition of various tea sorts. Shoots No. 2264, 3823, and the “Sochi” variety demonstrated high values of ascorbic acid. Form No. 3823 and the “Sochi” variety proved to have a relatively stable content of ascorbic acid. All experimental plants had the highest caffeine synthesis in July (from 24.633 to 28.614 μg/100 g). Processing destroyed caffeine and reduced its amount. The experimental samples of raw materials had eleven amino acids, the largest number being synthesized in May. Processing triggered both general changes in their quantity and varietal differences in the metabolic reactions of amino acid conversion. Conclusion. The tea flushes and finished products differed in all biologically active substances, which is associated with both varietal characteristics and the effect of weather conditions during vegetation.

scholarly journals WORLD AND DOMESTIC EXPERIENCE OF BIOETHANOL PRODUCTION

2018 ◽  
Vol 40 (4) ◽  
pp. 50-57
Author(s):  
А.A. Dolinskyi ◽  
O. M. Obodovych ◽  
V.V. Sydorenko
Keyword(s):  
Treatment Process ◽  
Raw Materials ◽  
Raw Material ◽  
Bioethanol Production ◽  
Cost Component ◽  
Crystallinity Degree ◽  
Limited Output ◽  
The Usa ◽  
Pre Treatment ◽  
Materials Used

The paper presents an overview of bioetanol production technologies. It is noted that world fuel ethanol production in 2017 amounted to more than 27,000 million gallons (80 million tons). Eight countries, namely the USA, Brazil, the EU, China, Canada, Thailand, Argentina, India, together produce about 98% of bioethanol. In Ukraine, the volume of bioethanol production by alcoholic factories in recent years has been gradually increasing and amounted to 2,992.8 ths. dal in 2017. The production of ethanol as an additive to gasoline, with regard to the raw materials used, as well as the corresponding technologies, is historically divided into three generations. The first generation of biofuels produced from food crops rich in sugar or starch is currently dominant. Production of advanced biofuels from non-food crop feedstocks is limited. Output is anticipated to remain modest in the short term, as progress is needed to improve technology readiness. The main stages of bioethanol production from lignocellulosic raw materials are pre-treatment, enzymatic hydrolysis and fermentation. The pre-treatment process aims to reduce of sizes of raw material particles, provision of the components exposure (hemicellulose, cellulose, starch), provision of better access for the enzymes (in fermentative hydrolysis) to the surface of raw materials, and reduction of crystallinity degree of the cellulose matrix. The pre-treatment process is a major cost component of the overall process. The pre-treatment process is highly recommended as it gives subsequent or direct yield of the fermentable sugars, prevents premature degradation of the yielded sugars, prevents inhibitors formation prior hydrolysis and fermentation, lowers the processing cost, and lowers the demand of conventional energy in general. From the perspective of efficiency, promising methods of pre-treatment of lignocellulosic raw materials to hydrolysis are combined methods combining mechanical, chemical and physical mechanisms of influence on raw materials. One method that combines several physical effects on a treated substance is the discrete-pulsed energy input (DPIE) method. The DPIE method can be applied in the pre- treatment of lignocellulosic raw material in the technology bioethanol production for intensifying the process and reducing energy consumption. Ref. 15, Fig. 2.

scholarly journals IMPROVING THE METHOD OF QUANTITATIVE DETERMINATION OF THE AMOUNT OF CAROTENOIDS IN THE RAW MATERIAL “ROSEHIP FRUIT”

2020 ◽  
pp. 131-138
Author(s):  
Vladimir Aleksandrovich Kurkin ◽  
Ol'ga Vladimirovna Sharova ◽  
Polina Valeriyevna Afanaseva
Keyword(s):  
Ascorbic Acid ◽  
Quantitative Determination ◽  
Raw Materials ◽  
Water Soluble ◽  
Biologically Active ◽  
Raw Material ◽  
Test Quality ◽  
Total Carotenoids ◽  
Long Time

The fruits of wild rose (Fructus Rosae) have been widely used in both traditional and officinal medicine for the long time. The pharmacological effect of the Rosehip medicine is related to the content of such biologically active compounds as: water-soluble (ascorbic acid) and fat-soluble (carotenoids) vitamins, as well as flavonoids (astragalin, isoquercitrin, tiliroside). Such medicine as Holosas, Carotolin and Rosehip syrup are obtained from the fruits of this plant. In addition, wild rose fruits are part of the various fees from which patients could prepare water infusions at home themselves. Regulatory documentation provides for the analysis of Rosehip raw materials three parameters: the content of ascorbic acid, the total carotenoids and flavonoids. The quantitative content of the total carotenoids in the fruits of the rosehip is regulated for the production of rosehip oil and Carotolin. However, in our opinion, the method of quantitative determination of the total carotenoids, described in the State Pharmacopoeia of the Russian Federation of the XIV edition, is too complicated and contains an unreasonably entered coefficient in the formula, leading to an overestimation of the analysis results in 10 times. We have developed the methodic of quantitative determination of the total carotenoids in Rosehip, that include single extraction of raw materials with hexane at room temperature and periodic mixing in the ratio of «raw material : extract» 1 : 30. Investigated solution there was obtained by diluting the hexane extract in the ratio of 2:25 and measured the optical density at wavelength 450 nm. Adjustments have been made to the formula for the calculating of the total carotenoids relating to the removal of the coefficient 10 unjustifiably entered into the pharmacopoeial methodic. It was determined that the content of the total carotenoids calculated on ß-carotene varied from 10.15 to 74.5 mg%. The metrological characteristics of the methodic indicate that the error of a single determination of the total carotenoids in the rosehip fruits with a 95% confidence level is ± 3.57%. Based on the results of the studies, a new test quality indicators “content of the total carotenoids at least 30 mg%” was substantiated instead of 300 mg%.

scholarly journals Perspective sample of root chicory

2019 ◽  
pp. 159-161
Author(s):  
O. M. Vyutnova ◽  
T. Yu. Polyanina ◽  
I. A. Novikova
Keyword(s):  
Raw Materials ◽  
Climatic Conditions ◽  
Raw Material ◽  
Root Crop ◽  
Root Crops ◽  
Early Maturing ◽  
New Varieties ◽  
High Yields ◽  
The Impact ◽  
Selection Of

Relevance. One of the types of agricultural raw materials for the food industry is the root chicory, the product from the roots of which is produced in pure form, as well as is an important component in the production of tea and coffee drinks, confectionery. Its value is determined by the content in the roots of inulin, fructose, intibin and chicory. Despite the great economic importance and economic profitability of chicory cultivation, in recent years, the local processing industry is not provided with this type of raw material and is forced to buy the product from dried root crops in other countries, such as Ukraine, Italy and India. Modern agricultural production is in dire need of new varieties of root chicory, combining high yields and chemical and technological qualities, having the form of a root crop suitable for mechanized harvesting, and adapted to cultivation in soil and climatic conditions of the Non-chernozem zone. Purpose of work: to assess the nature of the impact of ultraviolet radiation in the time mode on watermelon seeds using cytogenetic analysis.Material and methods. The article describes the results of the test in the control nursery of a new sample of chicory root with 0428 selection of Rostov OSC.Results. As a result of breeding work, a promising sample of root chicory. It was isolated early maturing, with high yields and economically valuable properties, root crop truncated, suitable for mechanized harvesting by commercially available machines. 

scholarly journals Perspective sample of root chicory

2019 ◽  
pp. 159-161
Author(s):  
O. M. Vyutnova ◽  
T. Yu. Polyanina ◽  
I. A. Novikova
Keyword(s):  
Raw Materials ◽  
Climatic Conditions ◽  
Raw Material ◽  
Root Crop ◽  
Root Crops ◽  
Early Maturing ◽  
New Varieties ◽  
High Yields ◽  
The Impact ◽  
Selection Of

Relevance. One of the types of agricultural raw materials for the food industry is the root chicory, the product from the roots of which is produced in pure form, as well as is an important component in the production of tea and coffee drinks, confectionery. Its value is determined by the content in the roots of inulin, fructose, intibin and chicory. Despite the great economic importance and economic profitability of chicory cultivation, in recent years, the local processing industry is not provided with this type of raw material and is forced to buy the product from dried root crops in other countries, such as Ukraine, Italy and India. Modern agricultural production is in dire need of new varieties of root chicory, combining high yields and chemical and technological qualities, having the form of a root crop suitable for mechanized harvesting, and adapted to cultivation in soil and climatic conditions of the Non-chernozem zone. Purpose of work: to assess the nature of the impact of ultraviolet radiation in the time mode on watermelon seeds using cytogenetic analysis.Material and methods. The article describes the results of the test in the control nursery of a new sample of chicory root with 0428 selection of Rostov OSC.Results. As a result of breeding work, a promising sample of root chicory. It was isolated early maturing, with high yields and economically valuable properties, root crop truncated, suitable for mechanized harvesting by commercially available machines. 

scholarly journals Possible application of brewer’s spent grain in biotechnology

2013 ◽  
Vol 67 (2) ◽  
pp. 277-291 ◽  
Author(s):  
Jelena Pejin ◽  
Milos Radosavljevic ◽  
Olgica Grujic ◽  
Ljiljana Mojovic ◽  
Suncica Kocic-Tanackov ◽  
...  
Keyword(s):  
Animal Feed ◽  
Raw Materials ◽  
Low Cost ◽  
Cellulose Hydrolysis ◽  
Raw Material ◽  
Charcoal Production ◽  
Spent Grain ◽  
Pre Treatment ◽  
Beer Production ◽  
By Products

Brewer?s spent grain is the major by-product in beer production. It is produced in large quantities (20 kg per 100 liters of produced beer) throughout the year at a low cost or no cost, and due to its high protein and carbohydrates content it can be used as a raw material in biotechnology. Biotechnological processes based on renewable agro-industrial by-products have ecological (zero CO2 emission, eco-friendly by-products) and economical (cheap raw materials and reduction of storage costs) advantages. The use of brewer?s spent grain is still limited, being basically used as animal feed. Researchers are trying to improve the application of brewer?s spent grain by finding alternative uses apart from the current general use as an animal feed. Its possible applications are in human nutrition, as a raw material in biotechnology, energy production, charcoal production, paper manufacture, as a brick component, and adsorbent. In biotechnology brewer?s spent grain could be used as a substrate for cultivation of microorganisms and enzyme production, additive of yeast carrier in beer fermentation, raw material in production of lactic acid, bioethanol, biogas, phenolic acids, xylitol, and pullulan. Some possible applications for brewer?s spent grain are described in this article including pre-treatment conditions (different procedures for polysaccharides, hemicelluloses, and cellulose hydrolysis), working microorganisms, fermentation parameters and obtained yields. The chemical composition of brewer?s spent grain varies according to barley variety, harvesting time, malting and mashing conditions, and a quality and type of unmalted raw material used in beer production. Brewer?s spent grain is lignocellulosic material rich in protein and fibre, which account for approximately 20 and 70% of its composition, respectively.

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