scholarly journals INVESTIGATION OF THE EFFECT OF HEAT TREATMENT ON THE QUALITY OF THE FEED ADDITIVE CONTAINING CARROT POMACE

2019 ◽  
Vol 13 (3) ◽  
Author(s):  
B. Iegorov ◽  
I. Cherneha ◽  
L. Fihurska ◽  
О. Tsiundyk
Keyword(s):  
Heat Treatment ◽  
Chemical Composition ◽  
Moisture Content ◽  
Physical Properties ◽  
Shelf Life ◽  
Angle Of Repose ◽  
Feed Additive ◽  
Qualitative Composition ◽  
Canning Industry ◽  
By Products

The main task of the compound feed industry is development and introduction of high-performance equipment and technologies, expansion of the resource base and the range of finished products. Along with this, in the canning industry, a lot of by-products are formed. By their chemical composition, they are as good as the main products. However, by-products of the canning industry are characterized by a high moisture content. They deteriorate very quickly and require immediate disposal. That is why, the purpose of the paper was to study the effect of heat treatment on the physicochemical properties and on the quantitative and qualitative composition of the microflora of the feed additive made with the use of carrot pomace. The physical properties, chemical composition, sanitary quality, and permissible shelf life of carrot pomace have been determined. The optimum quantitative and qualitative composition of the feed additive have been reasoned and researched. It has been established that the process of extrusion improves the physical properties and increases the digestibility of nutrients. It also improves the sanitary condition and extends the shelf life of the additive. As a result of extrusion of the feed additive, the moisture content decreased by 32.2%, the angle of repose increased by 11.8%, the flowability decreased by 33.3%, the damaged starch content decreased by 33.2%, and the amount of water-soluble carbohydrates became 5 times as big. Besides, under the influence of high temperature and pressure, the total number of bacteria decreased by 89%, and that of mould fungi by 83%. During storage of the feed additive for 6 months, the QMAFAnM decreased by 32.5%. The resulting feed additive will solve the problem utilizing canning industry by-products, expand the raw material base and reduce feed consumption.

scholarly journals USING RAW POTATO PEEL IN THE PRODUCTION OF EXTRUDED FEED ADDITIVE

2021 ◽  
Vol 15 (2) ◽  
Author(s):  
O. Tsiundyk ◽  
B. Iegorov ◽  
A. Lapinska ◽  
L. Fihurska
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Shelf Life ◽  
Angle Of Repose ◽  
Feed Additive ◽  
Wheat Grain ◽  
Potato Peel ◽  
Potato Waste ◽  
Fresh Potato ◽  
Extruded Feed

The paper is concerned with some aspects of processing raw potato peelings. It presents the dynamics of potato production in the world and in Ukraine, and analyses the figures on yields of this crop. Methods of processing potatoes at Ukrainian enterprises have been considered. It has been found that the bulk of the waste (15–60%) is formed during peeling raw potatoes. Methods of utilisation of potato peelings have been analysed. Problems of using fresh potato peel in the diet of farm livestock have been analysed. The technological operations of potato waste processing have been considered, and it has been substantiated how practical the method of extrusion is. The advantages of manufacturing an extruded feed additive with the use of potato peel have been shown. The physical properties, chemical composition, and term of storage of fresh potato peel have been determined. It has been found that fresh potato peel is poorly storable and hardly flowable, so it must be processed within 48 hours. To produce an extruded feed additive including crushed wheat grain and fresh potato peel in the ratio 9:1, a step-by-step scheme has been developed. The physical properties, the content of individual nutrients and minerals, and the shelf life of the extruded additive have been determined. It has been established that manufacturing the feed additive by the method suggested allows increasing the product’s nutritional value, prolonging its shelf life, improving its sanitary quality, technological properties, and conditions of feeding potato peel to livestock. It has been found that when the amount of potato peel introduced is 10% and that of crushed wheat grain is 90%, the optimal moisture content is 16.5%. Besides, this ratio results in the minimum energy consumption and in a coefficient of expansion high enough. During extrusion, the physical properties change: the moisture content, angle of repose, and bulk density decrease, while the flowability increases, which makes the feed additive suitable for use in the feed products technology. Besides, extrusion of the feed additive is accompanied by reduction in crude protein, crude fibre, and crude fat. It has been established that the shelf life of the additive is 4 months

BÖHLER W403 VMR

Alloy Digest ◽  
2013 ◽  
Vol 62 (9) ◽  
Keyword(s):  
Heat Treatment ◽  
Chemical Composition ◽  
Physical Properties ◽  
Tool Steel ◽  
Raw Materials ◽  
Heat Treating ◽  
Diffusion Annealing ◽  
Selection Of

Abstract Böhler (or Boehler) W403 VMR is a tool steel with outstanding properties, based not only on a modified chemical composition, but on the selection of highly clean raw materials for melting, remelting under vacuum (VMF), optimized diffusion annealing, and a special heat treatment. This datasheet provides information on composition, physical properties, and elasticity. It also includes information on forming and heat treating. Filing Code: TS-721. Producer or source: Böhler Edelstahl GmbH.

scholarly journals QUALITY EVALUATION OF PROTEIN FEED ADDITIVE AND TURKEY COMPOUND FEED

2020 ◽  
Vol 20 (3) ◽  
pp. 34-38
Author(s):  
В. Iegorov ◽  
A. Makarynska ◽  
N. Vorona
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Soybean Meal ◽  
Raw Materials ◽  
Advanced Technology ◽  
Farm Animals ◽  
Feed Additive ◽  
Periodic Action ◽  
Complete Protein ◽  
Protein Feed

The article describes that there is a problem of providing the population of the planet with a complete protein in the world today. It is proved that its lack can lead to significant pathologies. This issue becomes very acute with the rapid increase in the number of people on Earth. In this situation the challenge is complicated for compound feed producers because it is necessary to provide protein feeds to farm animals and poultry to meet people's needs for animal protein products. However, feed manufacturers should not use protein raw materials that can be consumed as food. Based on cooperation with compound feed producers, the task of finding alternative sources of protein raw materials, preferably of vegetable origin, is set. The optimal composition of protein feed additive (PFA) for soybean meal replacement in compound feeds for farm animals and poultry has been developed. PFA can be manufactured at a feed mill with portion technology by weighing portions of components and mixing in a paddle periodic action mixer. PFA can be used as a part of compound feeds for poultry farms and livestock complexes, feed concentrates for poultry and livestock farms, feed mills with advanced technology, inter-farm or mini-feed mills. We have developed compound feed recipes for heavy type turkeys using PFA to determine the cost-effectiveness of using PFA in compound feed. Turkeys have been chosen as a poultry because they are the most demanding birds to the quality and quantity of protein in the ration. The experimental samples of PFA were made in accordance with the developed recipes. We determined their physical properties and chemical composition. The PFA experimental samples match the quality of soybean meal according to the physical properties and chemical composition. In accordance with the developed recipes of mixed feeds for heavy type turkeys experimental samples of starter and grower feeds were made. Research of the physical properties and chemical composition of compound feeds has shown that the replacement of soybean meal with PFA in their composition does not affect the nutritional value and technological properties of the final product.

scholarly journals Functional properties of parsley fortified homemade Turkish noodles (Erişte)

2019 ◽  
Vol 11 (1) ◽  
pp. 88-96
Author(s):  
Safiye Nur Dirim ◽  
Gülşah Çalişkan Koç
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Moisture Content ◽  
Physical Properties ◽  
Water Absorption ◽  
Functional Properties ◽  
Consumer Preferences ◽  
Total Chlorophyll ◽  
Total Carotenoid ◽  
Swelling Volume

Turkish noodle is a staple traditional dish in the Turkish cuisine and generally made out of wheat flour, egg, salt and vegetable oil. The aims of this study were to improve the formulation of Turkish noodles by the addition of minced parsley (2, 4, 6 and 8% weight), to improve their functional properties and swelling volume, to determine the effect on the physical properties (moisture content, water activity, and colour) and chemical composition (vitamin C, total chlorophyll, total carotenoid, and protein content) of the homemade plain and fortified Turkish noddle dough (FHTD) and the fortified homemade Turkish noodles (FHTN), to determine the traditional and microwave cooking characteristics and to indicate consumer preferences of FHTN with fresh parsley. The results showed that the amount of addition of fresh parsley caused a significant increase in the moisture content values of FHTD (31.59-36.08%) (P<0.05). The vitamin C, total chlorophyll and total carotenoid contents of the FHTD and FHTN were improved with the addition of fresh parsley. The traditionally cooked FHTN have got higher water absorption (30.25-38.90g) and swelling volume values (237.50-267.50%) than microwave cooked FHTN (WA=29.03–34.77g, SV=240.00-265.00%) (P<0.05). The noodles containing 2% parsley had the highest rating compared to both plain and other samples.

Changes caused by heat treatment in chemical composition and some physical properties of acacia hybrid sapwood

Holzforschung ◽  
2011 ◽  
Vol 65 (1) ◽  
pp. 67-72 ◽  
Author(s):  
Vu Manh Tuong ◽  
Jian Li
Keyword(s):  
Heat Treatment ◽  
Chemical Composition ◽  
Physical Properties ◽  
Water Absorption ◽  
Degradation Products ◽  
Interactive Effect ◽  
Treatment Temperature ◽  
Hydroxyl Group ◽  
Effect Of Temperature ◽  
Acacia Hybrid

Abstract Acacia hybrid (Acacia mangium×auriculiformis) sapwood was heat-treated in nitrogen under laboratory conditions for 2–6 h at 210°C–230°C. Chemical composition and physical properties including water absorption and swelling were examined. The results showed that these properties were reduced significantly by heat treatment, and there is an interactive effect of temperature and time on them. Chemical changes of the wood surface were determined by X-ray photo-electron spectroscopy analysis. Results indicate that the O/C ratio decreases as a function of treatment intensity due to the migration of extractives and degradation products to the surface during heat treatment. The C1s peaks showed an elevated content of lignin and extractives, whereas the hydroxyl group content was diminished with elevated treatment temperature. The O1s peaks revealed an increase in the O1 peak and confirmed the course of C1s peaks. These results coincide with the decrease in water absorption and swelling of wood after heat treatment.

scholarly journals GUAR GUM ADDITION ON PHYSICAL CHARACTERISTICS OF EXTRUDED DRY CORN NOODLE FROM MIXTURE OF WET AND DRY CORN FLOURS

2020 ◽  
Vol 11 (1) ◽  
pp. 39
Author(s):  
Aminullah Aminullah ◽  
Tjahja Muhandri ◽  
Subarna Subarna
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Shelf Life ◽  
Guar Gum ◽  
Physical Characteristics ◽  
Cooking Loss ◽  
Drying Process ◽  
Corn Flour ◽  
Physical Quality

The drying process of corn noodles was an effort to increase the shelf life and it was a form of noodles diversification. The objective of this research was to study and analyze the effect of guar gum addition on the physical quality of the extruded dry corn noodle made from a mixture of wet and dry corn flour. Manufacturing dry corn noodles was conducted using wet corn noodles from a mixture of wet and dry corn flour, which was then dried in a tray dryer at a temperature of 60-70 °C for 1 - 1.5 hours. The treatments used were a combination of alum levels of 0.01%; moisture content of 80% (dry base); and guar gum concentration of 0%, 1%, and 2%. Physical properties of dry corn noodles included rehydration time, hardness, adhesiveness, suppleness, elongation, and cooking loss. The results showed that the optimum rehydration time for dry corn noodles was about 9 minutes. The addition of guar gum to the physical qualities of dry corn noodles tended not to be significant statistically, but as a score, an increase in guar gum levels tended to increase the elongation of dry corn noodles. While, increasing levels of guar gum tended to reduce the stickiness and cooking loss levels of them.

scholarly journals Some Physical Properties of Palmyrah Palm (Borassus flabellifer L.) Fruits

2021 ◽  
pp. 18-25
Author(s):  
P. C. Vengaiah ◽  
S. Kaleemullah ◽  
M. Madhava ◽  
A. Mani ◽  
B. Sreekanth
Keyword(s):  
Aspect Ratio ◽  
Moisture Content ◽  
Mild Steel ◽  
Physical Properties ◽  
Bulk Density ◽  
Geometric Mean ◽  
Static Friction ◽  
Angle Of Repose ◽  
Average Mass ◽  
The Individual

Some physical properties of palmyrah fruit were investigated in this study. The average values of major, medium, minor and geometric mean diameters of fresh whole palmyrah fruit were 11.54,10.45, 9.85 and 10.64 cm respectively at 47.34 % (w.b) moisture content whereas that of palmyrah nut were 8.59, 7.35, 4.99 and 6.79 cm respectively at 8% (w.b) moisture content. Sphericity, surface area and aspect ratio were found to be 91.94%, 359.17 cm2 and 0.90 for fruit and whereas that of nut were 79.19%, 145.16 cm2 and 0.86 respectively. The average mass of the individual palmyrah fruit and nut was 927.78 and 248.10 g whereas bulk density was 525.92 and 693.0 kg/m3 respectively. The coefficient of static friction on mild steel, glass and plywood surfaces were 0.27, 0.21 and 0.25 for palmyrah fruit and 0.36, 0.28 and 0.27 for nut respectively. The angle of repose of palmyrah fruit and nut were 30.77 and 44.03 respectively.

scholarly journals Characterisation of Wood Particles Used in the Particleboard Production as a Function of Their Moisture Content

Materials ◽  
2021 ◽  
Vol 15 (1) ◽  
pp. 48
Author(s):  
Dorota Dukarska ◽  
Tomasz Rogoziński ◽  
Petar Antov ◽  
Lubos Kristak ◽  
Jakub Kmieciak
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Compression Ratio ◽  
Manufacturing Process ◽  
Research Work ◽  
Angle Of Repose ◽  
The Core ◽  
Wood Particles

The properties of particleboards and the course of their manufacturing process depend on the characteristics of wood particles, their degree of fineness, geometry, and moisture content. This research work aims to investigate the physical properties of wood particles used in the particleboard production in dependence on their moisture content. Two types of particles currently used in the production of three-layer particleboards, i.e., microparticles (MP) for the outer layers of particleboards and particles for the core layers (PCL), were used in the study. The particles with a moisture content of 0.55%, 3.5%, 7%, 10%, 15%, and 20% were tested for their poured bulk density (ρp), tapped bulk density (ρt), compression ratio (k), angle of repose (αR), and slippery angle of repose (αs). It was found that irrespective of the fineness of the particles, an increase in their moisture content caused an increase in the angle of repose and slippery angle of repose and an increase in poured and tapped bulk density, while for PCL, the biggest changes in bulk density occurred in the range up to 15% of moisture content, and for MP in the range above 7% of moisture content, respectively. An increase in the moisture content of PCL in the range studied results in a significant increase in the compression ratio from 47.1% to 66.7%. The compression ratio of MP increases only up to 15% of their moisture content—a change of value from 47.1% to 58.7%.

scholarly journals Determination of selected physical properties of Brachystegia eurycoma seeds

2009 ◽  
Vol 55 (No. 4) ◽  
pp. 165-169 ◽  
Author(s):  
M.C. Ndukwu
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Surface Area ◽  
Angle Of Repose ◽  
Coefficient Of Determination ◽  
Solid Density ◽  
Axial Dimension ◽  
Design And Construction

The research looked at some selected physical properties of <I>Brachystegia eurycoma</I>, such as axial dimension, roundness, sphericity, surface area, bulk density, solid density, porosity, and volume which are essential in the design and construction of the processing and handling equipments of <I>Brachystegia eurycoma</I>. All the above physical properties measured showed some deviations from the average values which is typical of agricultural biomaterials. Solid density showed the highest deviation of 4.04 g/mm<sup>3</sup> while the volume showed the least deviation of 0.01 mm<sup>3</sup> when compared to those of other physical properties. The angle of repose increased with the increase in the moisture content with a coefficient of determination of 0.98.

Physical and Thermal Properties of Chia, Kañiwa, Triticale, and Farro Seeds as a Function of Moisture Content

2019 ◽  
Vol 35 (3) ◽  
pp. 417-429
Author(s):  
Rashid Suleiman ◽  
Kun Xie ◽  
Kurt A. Rosentrater
Keyword(s):  
Thermal Properties ◽  
Moisture Content ◽  
Physical Properties ◽  
Seed Weight ◽  
Negative Relationship ◽  
Linear Increase ◽  
Angle Of Repose ◽  
Future Application ◽  
Application Development ◽  
Storage Structures

Abstract.The knowledge of physical and thermal properties in cereals, grains, and oilseeds establishes an essential engineering tool for the design of equipment, storage structures, and processes. The physical properties and thermal properties for Chia, Kañiwa, Farro, and Triticale grains were investigated at three levels of moisture content: 10%, 15%, and 20% (d.b.). Physical properties included 1000-seed weight, dimensions, mean diameters, surface area, volume, sphericity, and aspect ratio. Results indicated 1000-seed weight increased linearly with moisture content from 2.0 to 3.5 g for chia, 2.5 to 4.0 g for kañiwa, 42.7 to 48.3 g for farro, and 51.0 to 53.7 g for triticale. The porosity for farro and triticale increased from 38.71% to 44.1%, 40.37% to 44.65%, respectively, as moisture increased. Angle of repose increased as moisture content increased, as did values of L, a*, and b* for all grains. Thermal properties of kañiwa, farro, and triticale showed high correlation to moisture content. A negative relationship was observed for the specific heat capacity and thermal conductivity, while the thermal diffusivity had a positive linear increase trend with moisture content. This study showed that physical and thermal properties varied from grain to grain as a function of moisture content, and these data will be useful for future application development. Keywords: Chia, Farro, Grains, Kañiwa, Moisture, Physical properties, Thermal properties, Triticale.

Sign in / Sign up

Export Citation Format

Share Document