SOME FEATURES OF BARLEY AND OATS PROCESSING

It is proved the high effectiveness of using naked oats varieties Salomon and Samuel and hull-less barley variety Achilles as raw material for production new groats products with high biological value. Researched modes of pearling, water heat treatment and its impact on yield of pearled and flaked groats. The technological scheme of processing hull less barley and naked oats for producing groats, flakes, mixtures of groats and flakes were developed. Technology includes grain cleaning stage, grain water heat treatment, pearling, sorting of pearling products, pearled groat water heat treatment, mixing, flaking, drying, and control of end products. Studied hull-less barley characterized by high protein content 14,615,8 % and β-glucans – 6,8-7,4 %, has same to conventional dehulled grain mass fraction of lipids 2,1-3,8 % and starch – 57,6-60,5 %, low ash content 2,3-2,7%. Naked oats grain traditionally characterized by high mass fraction of lipids – 6,0-6,3 %,high mass fraction of protein - 14,9-15,4% and βglucans - 6,4-6,9% close to conventional dehulled grain mass fraction of starch – 59,3-61,6 % and ash – 2,1-2,3 %. It was found that the technologically expedient moisture content of hull-less barley and naked oats before pearling is 12-13 %. In the pearling the grain with this humidity depending on the duration of pearling yield of groat estimated to range between 6796 %. Increasing moisture content of grain before pearling to 14.0% does not significantly change the limits of yield values, and pearling grain with low moisture content of 10.5% leads to excessive grinding and formation of a significant amount of by-products and waste in the form of fine particles and husking bran.Technologically expedient moisture content of naked oats pearled groat before steaming stage are 15 % and the vapor pressure in steamer of 0.10 MPa. For the pearled barley groat most appropriate moisture content of before steaming is 20 % and the vapor pressure in steamer of 0.10 MPa.Steaming in this mode allows to obtain flaked groats with yield at 84 to 93%

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FEATURES OF PROCESSING OATS INTO GROATS PRODUCTS

Grain Products and Mixed Fodder’s ◽

10.15673/gpmf.v19i4.1587 ◽

2020 ◽

Vol 19 (4) ◽

pp. 30-36

Author(s):

S. Sots ◽

I. Kustov ◽

Y. Kuzmenko ◽

O. Vereshchynskyi

Keyword(s):

Heat Treatment ◽

Moisture Content ◽

Quality Indicators ◽

High Efficiency ◽

Raw Materials ◽

Technological Scheme ◽

Naked Oat ◽

Grain Processing ◽

Naked Oats ◽

And Control

In the given article the existing technologies of hulled oats grain processing into groats products were analyzed. The possibilities of using new breeding varieties of oats to improve existing technologies were analyzed. Advantages using naked oat varieties for the production of groats and flakes were considered. Results of research influence intensity of pearling and water heat treatment on yield of pearled groats and its quality indicators were shown. The high efficiency of use naked oats for the production of pearled groats with regulated quality indicators was determined. It was found that the technologically expedient moisture content of naked oats before pearling is 12-12.5 %. In the pearling the grain with this humidity depending on the duration of pearling yield of groat estimated to range between 78 94 %. Use as raw materials naked oats increase yield of pearled groats at 1.4-1.6 times in compared to processing of conventional varieties. Modes of preparation of pearled groats for flaking was investigated, feature their influence on the yield and qualities of flaked groats were determined. Analyses of the physical properties of the obtained flaked products were conducted. It was found that the technologically expedient moisture content of pearled naked oats groats before steaming is 17-17.5 %. After steaming groats with this moisture yield of flaked groat estimated to range between 84,3 93,6 %. The main stages of processing naked oats into groats products were determined. The technological scheme of processing naked oats for producing groats and flakes were developed. The technological scheme of processing hull-less barley and naked oats for producing groats, flakes, mixtures of groats and flakes were developed. Technology includes grain cleaning stage, grain water heat treatment, pearling, sorting of pearling products, pearled groat water heat treatment, mixing, flaking, drying, and control of end products.

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HIGH-TEMPERATURE MICRONIZATION OF FLAX SEEDS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2018.2-3.21 ◽

2018 ◽

Author(s):

С.В. ЗВЕРЕВ ◽

В.А. ЗУБЦОВ

Keyword(s):

Heat Treatment ◽

Moisture Content ◽

Initial Moisture Content ◽

Raw Material ◽

Moisture Loss ◽

Oxidative Enzymes ◽

Heating Process ◽

Ir Radiation ◽

Temperature And Humidity ◽

Flax Seeds

Проведены исследования процесса термообработки семян льна для снижения их влажности. Эксперименты проводили на лабораторной установке путем нагрева сырья в потоке инфракрасного (ИК) излучения – микронизации. Получена зависимость текущего влагосодержания от температуры зерна и исходной влажности. Установлена ее инвариантность к режимам нагрева. Предложена математическая модель изменения влагосодержания от температуры семян и исходной влажности. Для разработки модели влагопотери использованы зависимости, описывающие изменение температуры и влажности от времени в процессе нагрева, полученные А.В. Лыковым и его учениками. Обоснованы рациональные технологические режимы получения стабилизированных семян льна с минимальной активностью окислительных ферментов, улучшенными органолептическими свойствами и повышенным объемом. Разработанный способ включает очистку семян льна от примесей, пропаривание водяным паром, термическую обработку методом ИК-облучения и охлаждение до комнатной температуры. Researches of process of heat treatment of seeds of flax for decrease in their humidity are carried out. Experiments were carried out at the laboratory facility by heating the raw material in the flow of infrared (IR) radiation – micronization. The experimental dependences of seed temperature and humidity on the heating time under different modes of infrared heat treatment are obtained. The dependence of the current moisture content on the grain temperature and initial humidity is obtained and its invariance to the heating regimes is established. The proposed mathematical model the change of moisture content from the temperature of the seeds and initial moisture content. To develop the model of moisture loss used dependences describing the change in temperature and humidity from time to time in the heating process, obtained A.V. Lykov and his students. Rational technological regimes of obtaining stabilized flax seeds with minimal activity of oxidative enzymes improved organoleptic properties and increased volume are explain. The developed method consists of cleaning flax seed from impurities, steaming by water vapor, heat treatment by IR irradiation, and cooling to room temperature.

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Karakteristik chiffon berbahan baku tepung pisang lewat matang

TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian ◽

10.35891/tp.v12i2.2423 ◽

2021 ◽

Vol 12 (2) ◽

pp. 197-208

Author(s):

Tjahja Muhandri ◽

Sutrisno Koswara ◽

Aminullah Aminullah

Keyword(s):

Statistical Analysis ◽

Moisture Content ◽

Specific Volume ◽

Raw Material ◽

Banana Fruit ◽

Random Design ◽

Texture Profile ◽

Bakery Industry ◽

Banana Flour ◽

And Control

Background: The X’s bakery industry makes banana chiffon using fresh banana fruit as a raw material; however, fresh bananas were prone to rot. Research purposes: to apply overripe banana flour in making chiffon and study the characteristic differences with fresh banana chiffon. Method: This research consisted of making overripe banana flour using foam mat drying and making banana chiffon. The chiffon cake was made by adding 20g, 40g, and 60g banana flour (150g flour base) and control of 50g fresh ripe bananas. The yield, color, repose angle, and moisture content of overripe banana flour were analyzed, including specific volume, chiffon color, chiffon swelling, texture profile, and moisture content in chiffon cake. A complete one-factor random design with Dunnet’s analysis was used. Results and Discussion: The results showed that overripe banana flour has yellowish color with a yield of 26.23±0.45%, a repose angle of 27.44±0.92, and a moisture content of 7.97±0.43% (wet base). Statistical analysis showed that chiffon of overripe banana flour did not differ significantly at 5% from than chiffon of fresh bananas on several parameters. They were the specific volume of the dough and moisture content and swelling, hardness, adhesiveness, elasticity, and chewing power. In addition, the chiffon’s crumb section of banana flour has a lower brightness compared to fresh banana chiffon, where the top, middle, and side crusts were not significantly different. Conclusion: These results indicated that the use of banana flour could replace fresh bananas in chiffon cake.

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Optimization of water-heat treatment of barley batch (mix) in ethanol production

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2020-3-131-138 ◽

2020 ◽

Vol 82 (3) ◽

pp. 131-138

Author(s):

G. V. Agafonov ◽

T. S. Kovaleva ◽

A. N. Yakovlev ◽

A. S. Muravev ◽

S. F. Yakovleva

Keyword(s):

Heat Treatment ◽

Mass Fraction ◽

Enzyme Preparation ◽

Raw Material ◽

Multienzyme Complex ◽

Viscosity Change ◽

Enzyme Preparations ◽

Treatment Stage ◽

Optimal Mode ◽

Object Of Study

Barley is a problematic raw material for ethanol processing due to its chemical composition. ?-glucans and pentosans high content increases the mass viscosity and digestible carbohydrates loss at еру water-heat treatment stage. The enzymes used to pre-treat grain prior to fermentation are traditionally ?-amylases and glucoamylases. The purpose of the work is to determine the optimal ratio of enzymes introduced in different periods of water-heat treatment. The object of study was barley: starch 52, protein 11.5, hemicellulose 5.1, ?-glucan 3.9, moisture 14.0. Enzyme preparations Alphaferm 3500L (0.5–1.0 AC / g starch), ViscoStar 150L (3700 units KS / cm3; 140 units ? – GcS / cm3; 1900 units CMC / cm3.), Prolive BS Liquid (600-750 units PS / cm?) were used in the work. The dynamics of viscosity change in the process of water-heat treatment was investigated in the work as well. It was found out that the dosage of the enzyme preparation Alphaferm 3500L has the greatest effect on the mass fraction of dry substances in the filtrate of barley mix, while the dosage of other enzyme preparations and the duration of the experiment have a smaller and similar effect. It was proved that the application of a multienzyme complex reduces the viscosity by 82% compared to the control. The method of indefinite Lagrange multipliers was used to determine the optimal mode of water-heat treatment. It was found out that the maximum accumulation of dry substances in the mixture is 16.4% and is achieved after 2.5 hours with the following doses of enzyme preparations: Alphaferm 3500 L - 0.6 units. AC / g starch; ViscoStar 150L - 0.025 units GCS / g starch; Prolyve BS Liquide 0.25 units PS / g starch.

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Effect of washing treatment on quality characteristics of burger made from spent laying duck meat

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/888/1/012045 ◽

2021 ◽

Vol 888 (1) ◽

pp. 012045

Author(s):

N F Md Fauzi ◽

N Huda ◽

W Zzaman

Keyword(s):

Chemical Composition ◽

Moisture Content ◽

Protein Content ◽

Meat Products ◽

Quality Characteristics ◽

Raw Material ◽

Increase Moisture Content ◽

And Control ◽

Diameter Shrinkage ◽

Restructured Meat

Abstract Experiment was carried out to investigate the influence number of washing treatment (without, single and double washing) on the quality characteristics and acceptability of duck burger made from spent laying Khaki Campbell duck meat. The chemical composition of burger at different number of washing treatment was varied in terms of moisture content, fats and protein content. The number washing cycles treatment were found to increase moisture content and reduce fat and protein content significantly. Increase number of washing treatment showed significantly higher (p <0.05) lightness (L*), hardness, diameter shrinkage and cooking loss. As for sensory evaluation, there was no significantly difference (p >0.05) within the sample and control (chicken burger). The spent laying duck Khaki Campbell produced using different number of washing treatment may have a possible use as raw material in restructured meat products such as burger.

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Caustic Magnesia Production in Microfluid Furnace

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1119.529 ◽

2015 ◽

Vol 1119 ◽

pp. 529-532 ◽

Cited By ~ 1

Author(s):

Jan Spišák ◽

Martin Truchlý ◽

Ján Mikula ◽

Vratislav Šindler

Keyword(s):

Heat Treatment ◽

Flue Gas ◽

Fine Particles ◽

Raw Material ◽

Shaft Furnaces ◽

Counter Current ◽

Caustic Magnesia

During procedure and heat treatment of magnesite in shaft and rotary furnaces, a great number of fine fractions are generated. In terms of MgO content, the fractions comprises the highest quality raw material. However, the desired degrees of calcination or sintering have not been achieved. For direct heat treatment of fine particles the microfluidic furnace has been proposed. The microfluidic furnace consists of the fluidization chambers in which the technology operations are being carried out. The furnace operates on the counter-current principle. The experiments of dust magnesite and flue gas calcination from rotary and shaft furnaces were carried out in the furnaces.

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EVALUATION OF DRINKING MILK SOLD IN THE SAMARA REGION, AS RAW MATERIALS FOR THE PRODUCTION OF NATURAL CHEESE FLAVORING

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.1.26 ◽

2019 ◽

Author(s):

А.В. БОРИСОВА ◽

К.В. ПОЛИКАРПОВА ◽

Ю.В. БУДНИКОВА

Keyword(s):

Heat Treatment ◽

Mass Fraction ◽

Negative Impact ◽

Raw Materials ◽

Titratable Acidity ◽

Raw Material ◽

Normative Values ◽

Organoleptic Characteristics ◽

Drinking Milk ◽

Physical And Chemical

Проведена оценка питьевого молока, реализуемого в Самарской области, по сычужной пробе для выявления его пригодности к свертыванию. Исследована способность питьевого молока к образованию сгустка в зависимости от марки, способа упаковки, тепловой обработки и массовой доли жира. Проведен анализ 27 образцов пастеризованного и ультрапастеризованного молока по физико-химическим показателям и сычужной пробе по методикам ГОСТ. Установлено, что питьевое молоко с разной массовой долей жира (от 1,5 до 6,0%) способно к свертыванию, причем эта способность зависит от марки молока и способа его тепловой обработки (пастеризация или ультрапастеризация), но не зависит от способа упаковки и массовой доли жира в молоке. Только в 37% исследованных образцов молоко свернулось, ультрапастеризация оказала негативное влияние на способность к свертыванию. Сделан вывод о предпочтительном использовании молока марок Сарафаново, Пестравка, Ташлинское, Домик в деревне. Также необходимо учитывать нормативные значения рН, титруемую кислотность, плотность и органолептические характеристики молока. Установлено, что питьевое молоко может быть использовано как сырье для производства натурального сырного ароматизатора методом ферментной модификации, обладающего натуральным сырным ароматом без синтетических запахов и придающего вкус продуктам. Evaluation of drinking milk sold in the Samara region, by rennet sample to determine its suitability for coagulation was carried out. The ability of drinking milk to form a clot depending on the brand, method of packaging, heat treatment and fat mass fraction was investigated. The analysis of 27 samples of pasteurized and UHT milk according to physical and chemical parameters and rennet sample according to GOST methods. It is established that drinking milk with different mass fraction of fat (from 1,5 to 6,0%) is capable to coagulation, and this ability depends on brand of milk and a way of its heat treatment (pasteurization or ultra pasteurization), but does not depend on the method of packaging and the mass fraction of fat in milk. It is seen from 27 samples’ analysis, that only 37% of the milk was coagulated, and ultra pasteurization has a negative impact on the ability to coagulate. It is preferable to choose such brands as Sarafanovo, Pestravka, Tashlinskoe, Domik v derevne. It is also necessary to other points of consider are the normative values of pH, titratable acidity, density and organoleptic characteristics of milk. It was established that drinking milk can be used as a raw material for production of natural cheese flavoring by enzyme modification which has a natural cheese flavor without synthetic smells and makes products flavored.

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