scholarly journals Obtaining Extruded Quinoa (Chenopodium Quinoa Willd) Flavor to Vanilla, Chocolate, Passion Fruit and His Industrial Process

2021 ◽  
Author(s):  
Diego Villa Valdivieso ◽  
Mabel Parada Rivera ◽  
Marlene García Veloz
Keyword(s):  
Chenopodium Quinoa ◽  
Industrial Process ◽  
Preference Test ◽  
Passion Fruit ◽  
Raw Material ◽  
Industrial Processes ◽  
Human Consumption ◽  
Daily Production ◽  
Palabras Clave

The main objective of this work was to design the industrial process for the elaboration of quinoa extruded (Chenopodium quinoa Willd) of vanilla, chocolate and passion fruit flavors. The first step was the physical, bromatological and microbiological characterization of the raw material according to the ‘NTE INEN 1673 (2013): Quinoa Requirements’. Next, both the laboratory and industrial processes were performed, in which the unitary operations suitable for precise design were determined, including extrusion, evaporation, mixing and drying. Simultaneously, data of the necessary processes were taken (humidity, temperature and time) which facilitated all engineering calculations essential to generate a daily production using 17 kg of natural quinoa extrude to obtain 22,702 kg of vanilla, 23,491 kg of chocolate or 24,137 kg of passion fruit values that were determined by mass balances. With these processed samples, a sensory evaluation was conducted using a preference test in which the vanilla flavor obtained a 63.03% acceptability, followed by passion fruit with 20.72%, and finally chocolate with 16.22%. Once it was completed, the design was validated through the ‘NTE INEN 2570 (2011): grain, cereal and seed snacks. Requirements’, recording values within the limits recommended by the norm. Thus, the product is suitable for human consumption. Keywords: Humidity, Extrusion, Mass balance, food safety, Statgraphycs (software). Resumen El presente trabajo tuvo por principal objetivo diseñar el proceso industrial para la elaboración de extruido de quinua (Chenopodium quinoa Willd) sabor a vainilla, chocolate y maracuyá, donde para cumplirlo se inició con la caracterización física, bromatológica y microbiológica de la materia prima acorde a la ‘NTE INEN 1673 (2013): Quinua. Requisitos.’, seguido a esto se desarrolló el proceso tanto a nivel de laboratorio como industrial en donde se determinaron las operaciones unitarias idóneas para un diseño preciso entre las que constan la extrusión, la evaporación, el mezclado y el secado, a la vez se tomaron los datos necesarios de las variables del proceso (humedad, temperatura y tiempo) que ayudarían a realizar todos los cálculos de ingeniería indispensables para generar una producción diaria que utiliza 17 kg de extruido de quinua natural para obtener 22,702 kg de vainilla, 23,491 de chocolate o 24,137 kg de maracuyá, valores que fueron determinados mediante balances de masa. Con las muestras elaboradas se procedió a realizar una ficha de evaluación sensorial utilizando una prueba de preferencia en la que el sabor de vainilla tuvo un 63,03% de aceptabilidad, seguido del de maracuyá con un 20,72% y por último el de chocolate con un 16,22%. Una vez se culminó el diseño se realizó su validación a través de la ‘NTE INEN 2570 (2011): Bocaditos de granos, cereales y semillas. Requisitos.’, registrando valores dentro de los límites recomendados por dicha norma, por lo tanto el producto es apto para el consumo humano. Palabras Clave: Humedad, Extrusión, Balance de masa, Seguridad alimentaria Statgraphycs (software).

scholarly journals Chromatographic characterization of pyroligneous liquid obtained from carbonization of peach stone

2019 ◽  
Vol 10 (3) ◽  
pp. 207-218
Author(s):  
Lidiane Schmalfuss Valadão ◽  
Caroline Dos Santos Duarte ◽  
Pedro José Sanches Filho
Keyword(s):  
Industrial Process ◽  
Chemical Characterization ◽  
Raw Material ◽  
Added Value ◽  
Process Conditions ◽  
Physico Chemical ◽  
Color Density ◽  
Agroindustrial Residue

The peach stone is considered an agroindustrial residue originating from the industrial process of peach in halves in syrup. It does not have an adequate destination, its final disposal is incorrect and may cause contamination in the environmental compartments. In this way, the burning of this raw material as biomass enables its reuse, besides adding value to the residue. Among the processes used for the application of this residue is the carbonization process, which allows to obtain co-products with higher added value, such as pyroligneous liquid, which represents a fraction of organic compounds condensed from the smoke emitted during carbonization. The quality of the liquid depends on the process conditions and the biomass used. Therefore, the objective of this study was to characterize the sample of pyrolignous liquid obtained from the carbonization of the peach stone, on an industrial scale, qualitative and semi quantitative. Preliminary characterization (pH, conductivity, color, density and contents of tar, organic matter and acidity) and a chemical characterization by gas chromatography coupled to mass spectrometry (GC-MS) were performed. The liquid presented satisfactory results for the physico-chemical evaluations. Regarding the qualitative determination, it was possible to identify 49 compounds. Highlighting the phenols, with 44.90% of the number of compounds, mainly methoxyphenols. These are compounds with significant added value and industrial importance, indicating their use as raw material in the production of polymer resins, among other purposes.

Characterization of tofu produced with different soybean cultivars/ Caracterização de tofu produzido com diferentes cultivares de soja

2021 ◽  
Vol 7 (7) ◽  
pp. 66676-66688
Author(s):  
Sâmara Rodrigues de Oliveira ◽  
Paulo Sérgio Monteiro ◽  
Pedro Ivo Vieira Good God ◽  
Fabrícia Queiroz Mendes
Keyword(s):  
Protein Concentration ◽  
Material Selection ◽  
Physicochemical Characterization ◽  
Food Product ◽  
Raw Material ◽  
Human Consumption ◽  
Significant Difference ◽  
Major Factors ◽  
Raw Material Selection

Soybean has good properties for industrial application, including tofu production. Cultivar is one of the major factors that influence food product making potential of soybeans. This study aimed to perform the physicochemical characterization of grains, tofu and okara, as well as the sensory analysis of tofu produced from seven different experimental lines of soybean. CAC TNS showed the lowest 100 grain mass, which was equal to 12.43 g. The protein content of the cultivars showed no significant difference, which ranged from 27.77 % to 36.82 %. For tofu yield, there was no significant difference between all cultivars. Tofu of CP-09, CP-27 and CAC TNS cultivars showed the highest protein concentration and were equal to 12.76 %, 11.58 % e 11.20 %, respectively. Tofu from CP-02, CP-09, CP-12, CAC TN and CAC TNS cultivars had the highest scores for the flavor parameter. However, only tofu from CAC TN and CAC TNS had higher scores for the aroma parameter. Regarding the texture, the tofu from CP-09, CAC TN and CAC TNS showed the highest scores. Thus, CAC TNS cultivar is the most suitable to produce tofu for providing a product with better sensorial acceptance and high nutritional value. The okara obtained from the different cultivars showed considerable amounts of proteins, lipids, minerals and carbohydrates, constituting a potential residue for human consumption. These results could be used as auxiliary guide of tofu manufacturers during raw material selection with characteristics more acceptable by consumers.

Production of Foundry Filters Using Al2O3 from the Al-Anodizing Process

2010 ◽  
Vol 62 ◽  
pp. 119-124 ◽  
Author(s):  
Graziela G. de Moraes ◽  
Bianca G. Oliveira ◽  
Cristina Siligardi ◽  
Murilo Daniel de Mello Innocentini ◽  
Amir A.M. Oliveira Jr. ◽  
...  
Keyword(s):  
Particle Size ◽  
Raw Materials ◽  
Raw Material ◽  
Industrial Processes ◽  
High Alumina ◽  
Secondary Products ◽  
Ceramic Filters ◽  
Application Potential ◽  
Aluminum Anodizing

The manufacturing and materials transformation industries generate residues, which do not always have an adequate ecological destination. In many cases, however, these secondary products can be directly re-used as raw materials in other industrial processes. In this context, this article presents the characterization of the sludge generated in the aluminum anodizing process and emphasizes the application potential of this residue as a raw material for the production of industrial ceramic filters. Results show that the high alumina contents (89-96 wt%) and composition constancy, as well as the low particle size (~1 m) after calcination and milling, render this residue a suitable raw material to produce alumina filters with optimized properties for casting engineering metal components with better performance.

scholarly journals Extraction and Characterization of the Polar Lipid Fraction of Blackberry and Passion Fruit Seeds Oils Using Supercritical Fluid Extraction

2021 ◽  
Author(s):  
David Arturo-Perdomo ◽  
Juan Pablo Jiménez Mora ◽  
Elena Ibáñez ◽  
Alejandro Cifuentes ◽  
Andrés Hurtado-Benavides ◽  
...  
Keyword(s):  
Supercritical Fluids ◽  
Lipid Fraction ◽  
Chemical Characterization ◽  
Biological Properties ◽  
Passion Fruit ◽  
Raw Material ◽  
Seed Oils ◽  
Passiflora Edulis ◽  
Extraction Processes

AbstractThe study of the phytochemical composition of seed oils is of upmost importance for the food and cosmetic industries, mainly considering their associated biological properties. Extraction of seed oils using supercritical fluids (SFE) is an ecological and green alternative to conventional extraction processes since it is able to provide with potent bioactive extracts, avoiding degradation and transformation of the compounds present originally in the raw material. The objective of the present work was the extraction of pure fractions of polar lipids and their chemical characterization using chromatographic techniques such as GC-MS and LC-DAD-MS/MS of blackberry (Rubus glaucus) and passion fruit (Passiflora edulis) seed oils extracted by supercritical carbon dioxide. Oleamides derived from oleic acid were identified as the main compounds in both samples; in particular, 9-octadecenamide was the major identified oleamide. Besides, the extract obtained from passion fruit showed to be a source of linoleic acid, while the SFE extract from blackberry presented important concentrations of vanillin. The chemical composition of these seed oils can be of high interest for their further use in cosmetics and food industry.

Hybrid membrane operations in water desalination and industrial process rationalisation

2005 ◽  
Vol 51 (6-7) ◽  
pp. 293-304 ◽  
Author(s):  
E. Drioli ◽  
G. Di Profio ◽  
E. Curcio
Keyword(s):  
Industrial Process ◽  
Process Intensification ◽  
Industrial Applications ◽  
Water Desalination ◽  
Raw Material ◽  
Industrial Processes ◽  
Seawater Desalination ◽  
Industrial Growth ◽  
Global Problems ◽  
Membrane Science

Membrane science and technology are recognized today as powerful tools in resolving some important global problems, and developing newer industrial processes, needed from the imperative of sustainable industrial growth. In seawater desalination, for resolving the dramatic increase of freshwater demand in many regions of the world, membrane unitary operations or the combination of some of them in integrated systems are already a real means for producing water from the sea, at lower costs and minimum environmental impact, with a very interesting prospective in particular for poor economy countries. However, membranes are used or are becoming used in some important industrial fields, for developing more efficient productive cycles, with reduced waste of raw-material, reducing the polluting charge by controlling byproduct generation, and reducing overall costs. In the present paper, other than for seawater desalination applications, some industrial applications where membrane technology has led already to match the goal of process intensification are discussed.

Characterization of Waste from the Production of Titanium Dioxide (UOW) for Reuse in Other Processes

2021 ◽  
Vol 47 (3) ◽  
pp. 590-600
Author(s):  
José da Silva Andrade Neto ◽  
Nilson Santana de Amorim Júnior ◽  
Vitor Souza Santos ◽  
Bruna Bueno Mariani ◽  
Diana Dayse Mariano de Albuquerque ◽  
...  
Keyword(s):  
Titanium Dioxide ◽  
Environmental Issues ◽  
Ceramic Materials ◽  
Raw Material ◽  
Industrial Processes ◽  
New Materials ◽  
Physical Chemical ◽  
Expected Performance ◽  
Starting Point

The reuse of waste generated in several industrial processes through the development of new materials for civil construction has been shown to be a viable alternative to meet environmental issues. New products can be developed that satisfy the expected performance and durability requirements while including this material. The main starting point for the development of projects that seek the safe use of these wastes is an extensive characterization. Unreacted Ore Waste (UOW), a waste generated during the production of titanium dioxide (TiO2), was characterized in terms of its physical, chemical, mineralogical, environmental, and radiological, as well as thermal properties. There is currently no effective reuse plan for UOW and it is disposed of in industrial landfills. From the characterization, possible routes for using UOW are identified, such as its addition to mortars with photocatalytic potential, and its use as a raw material in the production of Portland cement and ceramic materials.

scholarly journals Effect of Age of Agave tequilana Weber Blue Variety on Quality and Authenticity Parameters for the Tequila 100% Agave Silver Class: Evaluation at the Industrial Scale Level

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3103
Author(s):  
Efraín Acosta-Salazar ◽  
Rocío Fonseca-Aguiñaga ◽  
Walter M. Warren-Vega ◽  
Ana I. Zárate-Guzmán ◽  
Marco A. Zárate-Navarro ◽  
...  
Keyword(s):  
Geographical Location ◽  
Morphological Characteristics ◽  
Industrial Process ◽  
Quality Criteria ◽  
Isotope Ratio Mass Spectrometry ◽  
Raw Material ◽  
Agave Tequilana ◽  
Mass Spectrometry Technique ◽  
Spectrometry Technique

Due to the oversupply and scarcity cycles of the Agave tequilana Weber blue variety, the effect of agave age (harvested in 4, 5, and 6 years) as raw material for the tequila 100% agave silver class was studied for each stage in a full-scale (industrial) process. Harvested plants showed differences in their morphological characteristics that affected the amount of juice; this had an impact in the fermentation stage since must composition was modified in the nitrogen content and juice/exudate ratio. This was noticed due to an increase in the production of higher alcohols attributed to the odd-chain fatty of the exudate, which affects n-propanol production. The characterization of the final product showed the feasibility to use agaves (less than 7 years) to produce the Tequila 100% agave silver class and to comply with the quality criteria. Furthermore, the final product was analyzed with the gas chromatography-isotope ratio mass-spectrometry technique to determine its authenticity. The δ13CVPDB isotopic parameter (−13.40‰ in average) values show the type of plant used as a raw material for ethanol production, while the δ18OVSMOW (20.52‰ in average) isotopic parameter can be helpful in corroborating and ensuring the traceability of the product and the geographical location of the beverage production.

scholarly journals Proximal, Microbiological and Nutritional Characterization in Chinese Potato Flour of the White Variety Colocasia Esculenta for Application in Functional Foods

2021 ◽  
Author(s):  
F. López ◽  
L. Arboleda ◽  
V. González
Keyword(s):  
Functional Foods ◽  
Colocasia Esculenta ◽  
Human Consumption ◽  
Microbiological Analysis ◽  
Potato Flour ◽  
White Variety ◽  
A Value ◽  
Palabras Clave

The study presents a qualitative-quantitative scope through descriptive statistics for the variables studied with its analyses, with the objective of performing physical, proximal, microbiological and contained characterization of amino acids in Chinese potato flour of the white variety Colocasia esculenta for its application in functional foods. By obtaining the flour, the proximal percentages are evaluated; moisture 9.01%, ash 2.24 ± 0.15% protein 2.02 ± 0.02% fiber 4.25 ± 0.26% and fat 0.43 ± 0.15%. Additionally, the physical-chemical analyses carried out on the flour obtain a pH of 6.66 ± 0.10% acidity (oxalic) 2.24 ± 0.00% Brix degrees 2 ± 0.50%. The nutritional values reported in the Chinese potato flour of the white variety lies mainly in its content of Methionine with a value of 21.15%, Alanine with 10.43%, Isoleucine with 8.08%, Threonine with 7.41%, Histidine with 3.65% and lysine with 3.10%. Finally, the microbiological analysis of the product is determined, concluding that they are within the parameters established in wheat flours with the INEN 616: 2006 standard; thus it is considered of good quality, suitable for human consumption and consequently, for use in the food industry. Therefore, it can be used as functional food or be transformed through the use of different techniques, thus being an important plant genetic resource to improve the nutritional quality of food, productivity, food health, as well as the protection and prevention of diseases in areas of the equator with high levels of malnutrition. Keywords: characterization, nutritional food, Chinese potato, industrialization, flour. Resumen El estudio presenta un alcance cualitativo-cuantitativo mediante la estadística descriptiva para las variables estudiadas con sus respectivos análisis y el objetivo de realizar la caracterización física, proximal, microbiológica y contenida de aminoácidos en harina de papa China de la variedad blanca Colocasia esculenta para su aplicación en alimentos funcionales. Mediante la obtención de la harina se evalúa los porcentajes proximales; humedad 9,01%, cenizas 2,24 ± 0,15% proteína 2,02 ± 0,02% fibra 4,25 ± 0,26% y grasa 0,43 ± 0.15%. Además, los análisis físico-químicos realizados en la harina se obtiene un pH de 6,66 ± 0,10% acidez (oxálico) 2,24 ± 0,00% grados Brix 2 ± 0,50%. Los valores nutricionales reportados en la harina de papa China de la variedad blanca radica principalmente en su contenido de Metionina con un valor de 21,15%, Alanina 10,43%, Isoleucina 8,08%, Treonina 7,41%, Histidina 3,65% y lisina con el 3,10%. Finalmente, se determina el análisis microbiológico del producto concluyendo que se encuentran dentro de los parámetros establecidos en harinas de trigo con la norma INEN 616:2006 de este modo se considera de buena calidad, apta para el consumo humano y consecutivamente empleada en industria alimentaria. Por lo que, puede ser utilizado como alimento funcional o ser trasformado mediante la utilización de distintas técnicas siendo así un importante recurso fitogenético para mejorar la calidad nutricional de los alimentos, la productividad, la 171 sanidad alimentaria, así como la protección y prevención de enfermedades en zonas del ecuador con altos niveles de desnutrición. Palabras clave: caracterización, alimento nutricional, papa China, industrialización, harina.

Modelling Gas Processing Unit: An Inter-disciplinary Approach Based on Petri Nets

2008 ◽  
Vol 59 (7) ◽  
Author(s):  
Sanda Florentina Mihalache
Keyword(s):  
Industrial Process ◽  
Industrial Processes ◽  
Processing Unit ◽  
Industrial System ◽  
Modeling Framework ◽  
Gas Processing ◽  
Human Interactions ◽  
Modelling Method ◽  
Effective Representation ◽  
Modelling Approach

A modelling approach that will facilitate an in-depth understanding of the interactions of the different phenomena, human interactions and environmental factors constituting �real world� industrial processes is presented. An important industrial system such as Gas Processing Unit (GPU) have inter-related internal process activities coexisting with external events and requires a real time inter-disciplinary approach to model them. This modeling framework is based on identifying as modules, the part of processes that have interactions and can be considered active participants in overall behaviour. The selected initial set of modules are structured as Petri net models and made to interact iteratively to provide process states of the system. The modeling goal is accomplished by identifying the evolution of the process states as a means of effective representation of the �actual running�� of the industrial process. The paper discusses the function and the implementation of the modelling method as applicable to the industrial case of GPU.

scholarly journals Rheological Characterization of a Concentrated Phosphate Slurry

Fluids ◽  
2021 ◽  
Vol 6 (5) ◽  
pp. 178
Author(s):  
Souhail Maazioui ◽  
Abderrahim Maazouz ◽  
Fayssal Benkhaldoun ◽  
Driss Ouazar ◽  
Khalid Lamnawar
Keyword(s):  
Flow Behavior ◽  
Continuous Phase ◽  
Raw Material ◽  
Rheological Characterization ◽  
Phosphate Ore ◽  
Insoluble Particles ◽  
Experimental Protocols ◽  
Solid Liquid

Phosphate ore slurry is a suspension of insoluble particles of phosphate rock, the primary raw material for fertilizer and phosphoric acid, in a continuous phase of water. This suspension has a non-Newtonian flow behavior and exhibits yield stress as the shear rate tends toward zero. The suspended particles in the present study were assumed to be noncolloidal. Various grades and phosphate ore concentrations were chosen for this rheological investigation. We created some experimental protocols to determine the main characteristics of these complex fluids and established relevant rheological models with a view to simulate the numerical flow in a cylindrical pipeline. Rheograms of these slurries were obtained using a rotational rheometer and were accurately modeled with commonly used yield-pseudoplastic models. The results show that the concentration of solids in a solid–liquid mixture could be increased while maintaining a desired apparent viscosity. Finally, the design equations for the laminar pipe flow of yield pseudoplastics were investigated to highlight the role of rheological studies in this context.

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