scholarly journals PURIFICATION OF WATER-ALCOHOLIC MIXTURE WITH MODIFIED NATURAL MATERIALS

2021 ◽  
Vol 15 (1) ◽  
Author(s):  
S. Oliinyk ◽  
L. Tarasyik ◽  
I. Samchenko ◽  
A. Kuts ◽  
O. Dulka
Keyword(s):  
Hydrochloric Acid ◽  
Physicochemical Parameters ◽  
Control Sample ◽  
Critical Conditions ◽  
Critical Limit ◽  
Natural Materials ◽  
Alcohol Mixture ◽  
Anionic Composition ◽  
Water Alcohol ◽  
Purification Of Water

The aryticle presents the results of theoretical and experimental research on improving the technology of purification of water-alcohol mixture with natural modified minerals for the production of vodka. The methods and main filtering materials used in alcohol technology have been considered, the inefluence of natural efficiencies of modilification has been determined. Methods for determining physicochemical parameters, cationic-anionic composition of the sort, method of modification of natural obsidian and natural zeolite clinoptilolite are described. The paper presents the main unit specific costs of hydrochloric acid solution for removal from the surface of ash elements and limestone inclusions, drinking water and prepared for washing material, water-alcohol mixture to establish an equilibrium strength value to prevent dilution of the sort. The influence of modified natural materials on physicochemical parameters and cationic-anionic composition of sorting before and after its purification by modified obsidian and clinoptilolite in comparison with quartz sand is shown. Achieving a positive effect of cleaning and improving the transparency of sorting in the technology of filtration with modified natural minerals. The predicted resistance to changes in the physical and chemical parameters of the sorting after its aging in critical conditions and the control sample and the array of parameter stock to the critical limit is determined. It was found that filtering the sort with modified obsidian allows to increase the shelf life by two months, modified clinoptilolite - by 4 months. Modification of natural obsidian and clinoptilodite allows for reduced specific consumption of hydrochloric acid and prepared water in preparation for the main cycle to increase filtration efficiency by 10-15% and get vodka with higher transparency by 0,1-0,2 units and improve the microcomponent composition of the finished vodka

Photosensitized Reduction of Methyl Viologen Using Eosin-Y in Presence of a Sacrificial Electron Donor in Water–Alcohol Mixture

2000 ◽  
Vol 71 (6) ◽  
pp. 675 ◽  
Author(s):  
Shafiqul D.-M. Islam ◽  
Toshifumi Konishi ◽  
Mamoru Fujitsuka ◽  
Osamu Ito ◽  
Yuko Nakamura ◽  
...  
Keyword(s):  
Electron Donor ◽  
Methyl Viologen ◽  
Eosin Y ◽  
Alcohol Mixture ◽  
Water Alcohol

scholarly journals Investigation of the process of production of crafted beer with spicy and aromatic raw materials

10.5219/1183 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 806-814
Author(s):  
Marija Zheplinska ◽  
Mikhailo Mushtruk ◽  
Volodymyr Vasyliv ◽  
Olena Deviatko
Keyword(s):  
Cost Effectiveness ◽  
Physicochemical Parameters ◽  
Raw Materials ◽  
Scientific Work ◽  
Alcohol Concentration ◽  
Raw Material ◽  
Volumetric Fraction ◽  
Craft Beer ◽  
The Cost ◽  
Water Alcohol

This scientific work demonstrates the stages of the process of inspiring the spicy aromatic raw materials of Badian, which is added to the craft beer in the process of its digestion. In addition, the work shows an analysis of the composition of spicy aromatic raw materials which will be used as an additive. The research proves the rational quantity and concentration of alcoholic spiro-aromatic raw materials for beer and determines the effect of alcoholic spiro-aromatic raw materials on beer indices. We have clarified the organoleptic and physicochemical parameters of beer with spicy aromatic raw materials Badian and composition based on infusions of Badian and cinnamon. As a result, we received water-alcohol infusions of spicy aromatic raw materials and developed new types of beer on their basis. On the basis of the conducted studies, the regression equation of the dependence of the content of actual dry substances and the volumetric fraction of alcohol from the change in the amount of spray-aromatic raw material and alcohol concentration in the alcohol-alcoholic infusion of spin-aromatic raw materials was obtained. In addition, we conducted calculations on the cost-effectiveness of adding these types of spiced aromatic raw materials to beer.

Adsorption properties of shungite in purification of water–alcohol solutions

2017 ◽  
Vol 39 (6) ◽  
pp. 416-421 ◽  
Author(s):  
L. M. Mel’nik ◽  
N. A. Tkachuk ◽  
O. V. Turchun ◽  
V. E. Diyuk ◽  
O. V. Ischenko ◽  
...  
Keyword(s):  
Adsorption Properties ◽  
Water Alcohol Solutions ◽  
Water Alcohol ◽  
Purification Of Water

Preparation of N-methoxymethylated nylon-3 and application of its membrane to pervaporation of water/alcohol mixture

1986 ◽  
Vol 32 (4) ◽  
pp. 4573-4580 ◽  
Author(s):  
Fumio Suzuki ◽  
Hiroshi Kimura ◽  
Kenji Onozato ◽  
Syuko Kuroda
Keyword(s):  
Alcohol Mixture ◽  
Water Alcohol

Enthalpies of solution of l-threonine in a (water+alcohol) mixture at 298.15K

2009 ◽  
Vol 495 (1-2) ◽  
pp. 90-94 ◽  
Author(s):  
Valeriy I. Smirnov ◽  
Valentin G. Badelin
Keyword(s):  
Enthalpies Of Solution ◽  
Alcohol Mixture ◽  
Water Alcohol

scholarly journals JELLY FOOD CONCENTRATE WITH ENCAPSULATED HIBISCUS EXTRACT

2021 ◽  
Vol 40 (4) ◽  
pp. 122-132
Author(s):  
HRABOVSKA Olena ◽  
VITRIAK Oksana ◽  
AVRAMENKO Alina
Keyword(s):  
Heat Treatment ◽  
Nutritional Value ◽  
Potato Starch ◽  
Experimental Studies ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Alcoholic Extract ◽  
Alcohol Mixture ◽  
Active Substances ◽  
Water Alcohol

Background. Taking into consideration the intense rhythm of life, the development of technologies for instant food products of increased nutritional value is urgent. Typically, food concentrates for desserts include fruit or fruit and berry fillings and require cooking to prepare ready-made meals. In this case, heat treatment of the mixture (boiling) negatively affects the thermolabile biologically active compounds. The aim of the work was to develop a recipe for instant food jelly concentrates of increased nutritional value based on encapsulated powdery hibiscus extract. Materials and methods. To encapsulate the aqueous-alcoholic extract of hibiscus and obtain a powdered semi-finished product, swelling potato starch was used. Rheological studies were carried out using a "REOTEST-2" rotational viscometer. Results. In order to enrich food concentrates of instant kissel with biologically active substances, we studied a method for extracting dry hibiscus flowers with aqueous-alcoholic solutions of various concentrations. It was found that the extractivity and the transfer of polyphenolic compounds, including anthocyanins, to the extract are improved when a water-alcohol mixture with an ethyl alcohol concentration of 30 % is used as an extractant. For the preparation of a powdery hibiscus extract, modified swelling starch was used, which has the property of swelling in cold water, which makes it possible not to subject the mixture to prolonged heat treatment for preparing a ready-made dish and to preserve the biologically active substances of the hibiscus extract. In addition, this starch is an effective solid carrier that plays a protective role for thermolabile vitamins and bioflavonoids. On the basis of experimental studies, formulations of instant jelly have been developed, which include fructose, powdered hibiscus extract, apple pectin and ascorbic acid. The study of the rheological properties of semi-finished products based on hibiscus extract, as well as ready-made jelly, testifies to the receipt of a finished dessert with a delicate creamy consistency. Conclusion. A method for obtaining a powdery encapsulated hibiscus extract based on swelling potato starch and a composition of a food jelly concentrate using this semi-finished product have been developed. It was found that for the extraction of raw materials it is better to use a water-alcohol mixture with an ethanol content of 30 %, since most of the anthocyanins are converted into the extract under these conditions. The developed semi-finished product of dry hibiscus extract can be used as a thickener, acidifier and colorant in recipes for food concentrates for instant dessert dishes. Due to the use of swelling starch, food concentrates of jelly do not need to be boiled, and the presence of vitamins, organic acids, flavonoids and especially anthocyanins in the hibiscus extract increases the nutritional value of the finished product.

Spectroscopic Studies of Pyrene Adsorbed to Titanium Dioxide from Water- Alcohol Mixtures

2013 ◽  
Vol 781-784 ◽  
pp. 178-181
Author(s):  
Xing Jin ◽  
Ji Lan Lian
Keyword(s):  
Titanium Dioxide ◽  
Spectroscopic Studies ◽  
Spectral Measurement ◽  
Tio2 Surface ◽  
Tio2 Particles ◽  
Ultraviolet Excitation ◽  
Alcohol Mixture ◽  
Fluorescence Characteristics ◽  
Alcohol Mixtures ◽  
Water Alcohol

Pyrene was adsorbed to a TiO2 surface from water-alcohol mixture solutions at 25°C and pyrene-TiO2 particles were recovered by filtration. We found that the surface of TiO2 thus recovered is relatively hydrophobic and pyrene is not decomposed but keep its fluorescence characteristics on the spectral measurement under ultraviolet excitation.

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