scholarly journals Justification of parameters of microwave installation for separation of down from skins of rabbits in the continuous mode

2019 ◽  
Vol 81 (1) ◽  
pp. 59-65
Author(s):  
E. A. Shamin ◽  
G. V. Novikova ◽  
M. V. Belova ◽  
O. V. Mikhailova
Keyword(s):  
Raw Materials ◽  
Economic Effect ◽  
Experimental Studies ◽  
Raw Material ◽  
Operating Costs ◽  
Meat Production ◽  
Technological Parameters ◽  
Multicriteria Assessment ◽  
Rabbit Meat ◽  
Nizhny Novgorod Region

Discusses the problem of reducing the operating costs of decontamination and the separation of fluff from the skins of rabbits in rabbit farms. Rabbit meat production amounted to 4.2 thousand tons, of which 70% of the total volume of Russian production falls on farms. In the Nizhny Novgorod region effectively bred rabbits breed "White Giant", which at the age of 560 days reach up to 6.8 kg, but the processing of skins is quite time-consuming. Rabbit down is widely used in the processing industry as a raw material with unsurpassed qualities for the production of knitwear, felt, cloth. The article describes the developed microwave unit with a disk conveyor with a power consumption of 6 kW, a capacity of 16 kg / h. The results of experimental studies to substantiate the complex of structural and technological parameters and modes of operation of microwave installations based on regression models, taking into account the multicriteria assessment of the technological process of separating the disinfected down raw materials from the skin with the sponge-soaked Mezdra. The annual economic effect of the use of microwave installation for collecting hair from the skins of rabbits in rabbit farms is 187 thousand rubles.

scholarly journals IMPROVEMENT OF THE TECHNO¬LOGY FOR OBTAINING MANGANESE(IV) OXIDE FROM SECONDARY RAW MATERIALS

2021 ◽  
Vol 2 (37) ◽  
pp. 109-113
Author(s):  
D. Yelatontsev ◽  
O. Kharitonova
Keyword(s):  
Raw Materials ◽  
Manganese Content ◽  
Experimental Studies ◽  
Acid Leaching ◽  
Raw Material ◽  
Technological Scheme ◽  
Mineral Fertilizers ◽  
Technological Parameters ◽  
Long Run ◽  
Pure Compounds

Today's level of integrated use of minerals and beneficiation wastes in Ukraine, in particular, at the Kryvbas GOK, is unsatisfactory, as it is generally allowing the production of additional types of construction products. The volume of mining is growing, but only a small percentage of the extracted volume is transferred to the finished product. The residue in the form of waste is returned to the environment, polluting it. The reason for this is the lack of technology for integrated mineral processing and waste disposal. The article presents the results of industrial tests of off-balance manganese ore processing technology of Ordzhonikidze GOK with a manganese content of 15–30%. It is shown that nitric acid leaching of manganese with subsequent precipitation of impurities with soda or alkali allows you to consistently purify manganese from transition and alkaline earth metals. The obtained manganese oxide has a high degree of purity, which allows obtaining pure compounds Mn (NO3)2∙6H2O, MnO2 and metallic manganese for chemical current sources. The use of columnar clarifiers with a fluidized bed with the application of pulsations allowed to eliminate time-consuming filtration processes. Concomitantly formed sodium nitrate serves as a raw material for mineral fertilizers. Experimental studies on the beneficiation of off-balance manganese ores allowed us to determine the main technological parameters of the extraction of components and to develop a technological scheme of beneficiation. According to the proposed technological scheme, it is possible to obtain high-quality concentrates of manganese (IV) oxide. The use of optimal technological parameters of enrichment allows up to 95% of Mn to be extracted from off-balance manganese raw materials. In the long run, this will reduce dependence on imports of manganese raw materials and significantly reduce the cost of domestic manganese products.

A possibility of using nickel concentrate, obtained as a result of hydrometallurgical enrichment of manganese-containing raw materials, at steel alloying

2020 ◽  
Vol 76 (7) ◽  
pp. 709-715
Author(s):  
O. Yu. Kichigina
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
Selective Extraction ◽  
Technological Parameters ◽  
Nickel Iron ◽  
Nickel Recovery ◽  
Nickel Concentrate ◽  
Steel Alloying ◽  
High Degree ◽  
Comprehensive Processing

At production of stainless steel expensive alloying elements, containing nickel, are used. To decrease the steel cost, substitution of nickel during steel alloying process by its oxides is an actual task. Results of analysis of thermodynamic and experimental studies of nickel reducing from its oxide presented, as well as methods of nickel oxide obtaining at manganese bearing complex raw materials enrichment and practice of its application during steel alloying. Technology of comprehensive processing of complex manganese-containing raw materials considered, including leaching and selective extraction out of the solution valuable components: manganese, nickel, iron, cobalt and copper. Based on theoretical and experiment studies, a possibility of substitution of metal nickel by concentrates, obtained as a result of hydrometallurgical enrichment, was confirmed. Optimal technological parameters, ensuring high degree of nickel recovery out of the initial raw materials were determined. It was established, that for direct steel alloying it is reasonable to add into the charge pellets, consisting of nickel concentrate and coke fines, that enables to reach the through nickel recovery at a level of 90%. The proposed method of alloying steel by nickel gives a possibility to decrease considerably steel cost at the expense of application of nickel concentrate, obtained out of tails of hydrometallurgical enrichment of manganese-bearing raw materials, which is much cheaper comparing with the metal nickel.

FUNCTIONAL PURPOSE RABBIT MEAT ROLL

2021 ◽  
pp. 132-139
Author(s):  
Zhuldyz Isakovna Satayeva ◽  
Nurbibi Sovetovna Mashanova ◽  
Ainur Bolatbekovna Nurtayeva ◽  
Erzhan Talgatuly Akimzhanov
Keyword(s):  
Nutritional Value ◽  
Meat Product ◽  
Nutritional Supplements ◽  
Physicochemical Analysis ◽  
Raw Material ◽  
Technological Parameters ◽  
New Type ◽  
Rabbit Meat ◽  
High Level ◽  
Functional Purpose

The article presents the results of the development of a new type of rabbit meat product - meatloaf. The consumption of healthy and nutritious foods rich in macro- and micronutrients, low in lipids and cholesterol, as well as various nutritional supplements, is preferable for the modern consumer. One of the promising types of meat as a dietary raw material is rabbit meat. As a result of the studies, a physicochemical analysis was carried out, the amino acid composition of rabbit meat was determined, and an organoleptic and tasting assessment of rabbit meatloaf was given. The technological scheme, the recipe is developed and the technological parameters of the meatloaf preparation are determined. It is recommended to store meatloaf no more than 10 days at a temperature of 0–2 °C with a humidity of 85-90 %. Meatloaf from rabbit meat has functional properties, contains a large number of vitamins PP – 174.3 mg, potassium minerals – 5052.8 mg, magnesium – 382.4 mg, phosphorus – 2875 mg, sodium – 8598.7 mg.The results of the nutritional and biological value of rabbit meatloaf allow us to make an informed conclusion about the high level of their nutritional value, which clearly illustrates the values of quality indicators.

scholarly journals STUDY OF THE INFLUENCE OF TECHNOLOGICAL PARAMETERS ON THE GRANULOMETRIC CHARACTERISTICS OF SUBMICRON ALUMINUM OXIDE IN α-FORM

2021 ◽  
Vol 6 (12) ◽  
pp. 84-97
Author(s):  
M. Troubitsin ◽  
N. Volovicheva ◽  
L. Furda ◽  
N. Skrypnikov
Keyword(s):  
Fine Particles ◽  
Raw Materials ◽  
Experimental Studies ◽  
High Yield ◽  
Cylindrical Shape ◽  
Grinding Process ◽  
Activated Alumina ◽  
Technological Parameters ◽  
Granulometric Characteristics ◽  
Kinetics Of

Experimental studies of the influence of technological parameters of grinding alumina raw materials in a ball mill on the kinetics of the grinding process and the granulometric characteristics of activated alumina in the α-form have been carried out. It is found that the use of spherical grinding bodies leads to the formation of a specific four-modal granulometric composition with maxima: 0.5; 4.0; 50.0 and 400.0 microns, respectively. The disadvantage of using spherical grinding bodies is the uneven distribution of the introduced intensifier additive (PEG), which in turn causes adhesion of fine particles and the appearance of aggregates. This is especially pronounced at n = 100 rpm. When using grinding bodies of cylindrical shape, on the contrary, there is a tendency towards a bimodal nature of the distribution of particles with maxima in the regions of 0.4 and 4 μm, respectively, regardless of the rotation speed of the drum (n). The use of cylpebs does not provoke agglomeration of the fine particle fraction, which is observed in the case of spherical grinding bodies. When analyzing the kinetics of grinding alumina raw materials, two main stages of the process are identified. The first stage corresponds to the active fragmentation of large initial aggregates into constituent crystallites by the cleavage mechanism. The second stage corresponds to a change in the grinding mechanism from crushing to abrasion. It is found that carrying out the grinding process for 10 hours using cylindrical grinding bodies at n = 100 rpm and φ = 0.35 provides a high yield of the submicron fraction of the target product (1 μm) - up to 20 wt. %.

scholarly journals Potentials of Edible Canna (Canna edulis Kerr) Starch for Bioplastic: A Review

2021 ◽  
Vol 10 (2) ◽  
pp. 182-191
Author(s):  
Azmi Alvian Gabriel ◽  
◽  
Anggita Fitri Solikhah ◽  
Alifia Yuanika Rahmawati ◽  
Yunita Sasmi Taradipa ◽  
...  
Keyword(s):  
Mineral Content ◽  
Raw Materials ◽  
Amylose Content ◽  
Experimental Studies ◽  
Raw Material ◽  
Carbohydrate Source ◽  
Polybutylene Succinate ◽  
Treatment Use ◽  
High Amylose ◽  
Short Time

Starch-based bioplastic was more economical and competitive compared to bacteria-based bioplastics (polylactic acid, polybutylene succinate, and polyhydroxyalkanoates) due to the starch variances and the availability in Indonesia, along with the simple techniques that can be applied. This review aimed to describe the potential and opportunities of edible canna starch as an alternative raw material of bioplastics production. Edible canna tuber productivity in Java, Indonesia, with a harvest age of about eight months reaches 30-49.4 tons/ha. It will produce a mature segment 70.2% of the total harvest weight. Edible canna tuber was a carbohydrate source that contains 88.10% starch with an advantage of 68% higher fiber and mineral content than other tubers. Furthermore, canna tuber starch contains amylose proportions of 35.0%. The high amylose content in canna starch is one of the properties that can position its function for developing packaging materials. The gelatinization process of canna starch requires a short time and low energy because of its large granule size (56 μm). A literature review of canna starch as an alternative of bioplastic raw materials needs to be carried out to obtain accurate data and information regarding treatment, use of additional materials, and characteristics of bioplastic products resulting from experimental studies so that they can be further implemented.

scholarly journals THE STUDY OF THE METHOD OF FIGHT AGAINST FORMATION OF POLARIZING LAYER AT THE PROCESS OF ULTRAFILTRATION CONCENTRATION OF THE SKIM MILK

2016 ◽  
Vol 5 ◽  
pp. 53-60
Author(s):  
Grygoriy Deynychenko ◽  
Vasyl Guzenko ◽  
Oleg Udovenko ◽  
Aleksandr Omelchenko ◽  
Olga Melnik
Keyword(s):  
Mathematical Models ◽  
Membrane Surface ◽  
Experimental Studies ◽  
Skim Milk ◽  
Factorial Experiment ◽  
Raw Material ◽  
Technological Parameters ◽  
Membrane Processing ◽  
Working Parameters ◽  
Selection Of

The description of experimental set and the method of processing of the results of the study of the method of fight against formation of polarizing layer in the process of ultrafiltration concentration of skim milk raw material were presented. The results of experimental studies relative to the sparging method application for the prevention of polarizing layer in the process of membrane processing of the skim milk and its influence on the capacity of ultrafiltration membranes were offered. The mathematical models were constructed on the base of regressive equations of factorial experiment using the method of the raw material sparging above the membrane surface for selection of technological parameters of the process of ultrafiltration concentration of the skim milk. The rational working parameters of the process of ultrafiltration concentration of the skim milk using the sparging of the skim milk by the gas bubbles in the direct closeness to the membrane surface were determined. Such working parameters are: pressure– 0,4...0,5 MPa, temperature of skim milk– 40...50 ºС, frequency of sparging of skim milk– 0,10...0,15 min-1, pressure of sparging must be 0,56...0,58 MPa.

scholarly journals Investigation of organoleptic and functional-technological parameters of meat breads using mechanically deboned poultry meat

2019 ◽  
Vol 21 (91) ◽  
pp. 3-8 ◽  
Author(s):  
V. I. Tischenko ◽  
N. V. Bozhko ◽  
V. M. Pasichnyi ◽  
V. V. Brazhenko
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Control Sample ◽  
Meat Products ◽  
Nutrient Deficiency ◽  
Raw Material ◽  
Poultry Meat ◽  
Material Base ◽  
Technological Parameters ◽  
Minced Meat

Creation of combined meat products combining traditional consumer properties, as well as the possibility of using non-traditional raw materials in their recipes, is aimed at the expansion and rational use of the raw material base of the meat processing complex and solves the problem of reducing nutrient deficiency in the diet of the population. Therefore, the issue of the use of mechanically deboned poultry meat in meat bread technology and its impact on qualitative indicators and functional and technological properties is relevant. The aim of the research was to study the feasibility of the use of mechanically deboned poultry meat in the technology of combined products. Three model recipes based on the formula-meat analogue “Chainyyi” were developed. The possibility of replacing beef and pork meat with duck meat and mechanically deboned poultry meat of turkey was studied in the bread recipes. The total amount of duck meat and mechanically deboned poultry meat was 63%. As a protein ingredient able to bind moisture and relatively inexpensive compared to meat raw material, 20% of the pig's heart was added to the formulation, as well as 2% XB Fiber. Other components of the analogue formulation have not changed. Combination of duck meat with mechanically deboned poultry meat of turkey and pork hearts in the abovementioned ratios as part of meatcontaining bread stuffing systems allowed to improve the nutritional value of the product and its qualitative indices. The research confirmed the possibility of combining regional and relatively cheap raw materials to increase the nutritional value of meatcontaining products, namely breads. The bulk of proteins in the experimental samples increased by 6.57–10.38% and was within the range of 17.96–17.34%. On average, 4.98% decreased the fat content, the product became less calorie relative to the analogue by 15.98–16.76%. The formulations of model minced meat were distinguished by a higher index of the water-holding capacity, the content of binding moisture and the best indicators of plasticity. This affected the quantity of finished products, which amounted to 120.64–117.3% to the mass of raw materials, while in the control sample this figure was lower by 3.49–7.47%.

scholarly journals Optimization of the process of mixing liquid-phase heterogeneous products

2021 ◽  
Vol 83 (1) ◽  
pp. 204-210
Author(s):  
L. E. Glagoleva ◽  
N. P. Zatsepilina ◽  
M. V. Kopylov ◽  
S. O. Rodionov
Keyword(s):  
Software Package ◽  
Raw Materials ◽  
Food Additives ◽  
Whey Proteins ◽  
Experimental Studies ◽  
Good Health ◽  
The Body ◽  
Biologically Active ◽  
Raw Material ◽  
And Performance

The leading direction in the field of nutrition is the creation of a range of products that contribute to improving health when they are used daily in the diet. The urgency of studying bovine colostrum-colostrum, which is an immune-modeling animal raw material, has been substantiated. Colostrum is a natural source of all the ingredients needed to build immunity. Biologically active substances contained in cow colostrum contribute to: restoration of immunity; restoration of the intestines and stomach; strengthening the nervous system; renewal of brain cells; improving emotional tone and mood; increasing vitality and performance; slowing down the aging process; protection against diseases of the intestines and stomach, cardiovascular system, respiratory tract, diabetes, allergies, osteoporosis and a number of other diseases. Colostrum contains a minimum of 37 immune factors and 8 growth factors that help the body fight disease and promote good health and longevity. The classes of immunoglobulins contained in colostrum, which represent the bulk of whey proteins, have been studied. Colostrum is a limited source of raw materials, its production period is short, there are many opportunities for industrial use, but due to the small amount of raw materials, the market remains undeveloped, with the exception of food additives. Taking into account the extensive therapeutic and medicinal properties of colostrum, its unique composition and properties, its composition and physicochemical properties were investigated, the fractionation parameters were determined using various systems. To process the experimental studies, the STATISTICA 12 software package was used. To obtain the regression equation, the matrix data were processed using the Microsoft Excel 2010 software package. The analysis of the data obtained indicates the possibility and prospects of using colostroma in food production technology.

scholarly journals Using of non-traditional raw materials in the technology of cooked sausages with functional purposes

2021 ◽  
Vol 23 (95) ◽  
pp. 65-71
Author(s):  
I. Basarab ◽  
U. Drachuk ◽  
B. Halukh ◽  
H. Koval ◽  
I. Simonova ◽  
...  
Keyword(s):  
Raw Materials ◽  
The Body ◽  
Raw Material ◽  
Animal Origin ◽  
Partial Replacement ◽  
Meat Production ◽  
Caloric Content ◽  
Experimental Sample ◽  
Functional Ingredient ◽  
Minced Meat

In modern conditions of meat production, one of the priorities of the meat processing industry is the production of products with improved consumer properties. To perform this task, it is necessary to include in the industrial circulation of physiologically functional ingredients of plant origin, which will provide the body with nutrients and expand the range of functional foods. The paper covers the issues of partial replacement of raw materials of animal origin with germinated sea-buckthorn seeds (GSBS) flour as a functional ingredient in the production of sausages. The chemical and vitamin composition of the physiologically functional ingredient has been studied. Three experimental recipes for sausages from GSBS flour has been developed. The positive influence of GSBS flour on functional-technological and physical-chemical properties of the received forcemeat is proved. Organoleptic parameters of sausages from GSBS flour are determined. The use of GSBS flour as a functional ingredient in the technology of sausages affects the appearance, taste, smell. It is established that the increase in the amount of GSBS flour introduction leads to an increase in pH by 0.4–0.8 % and finished products by 6.8 %. The improvement of functional and technological properties of experimental minced meat of sausages based on the use of GSBS flour is proved. The optimal amount of replacement of the main raw material with a physiologically functional ingredient, which is characteristic of the experimental sample № 2. The changes in the qualitative characteristics of the developed sample of sausages, which where within the regulatory requirements. The addition of 10 % GSBS flour to the minced meat of sausages leads to a slight increase in protein with a significant reduction in lipid content by 4.4 % in the finished product. As a result, the caloric content of Altaiska functional sausage is reduced by 13.2 % compared to traditional products. Production of such products will allow to expand the domestic range of functional products. Consumption of such sausages allows to consider them as foodstuff with essentially new functional properties which would correspond to modern requirements concerning food.

scholarly journals Research of functional and technological properties of minced meat products with using fish raw materials

2018 ◽  
Vol 20 (90) ◽  
pp. 22-26
Author(s):  
Y. Matsuk ◽  
I. Marchenko ◽  
V. Pasichnyi
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Meat Products ◽  
Absorption Capacity ◽  
Raw Material ◽  
Partial Replacement ◽  
Production Cycle ◽  
Technological Properties ◽  
Technological Parameters ◽  
Minced Meat

The article is devoted to the improvement of the recipes of minced meat products with using fish raw materials and the study of organoleptic and functional and technological properties of developed minced meat systems and finished products. The research has been carried out on the rational combining of meat and fish raw materials and the expansion of assortment of minced semi-finished products. The formulations of minced meat systems for the production of meat semi-finished with a partial replacement of the main raw material to fish raw materials have been developed. The organoleptic and functional and technological parameters of minced meat systems and finished products are investigated. According to the results of the organoleptic evaluation, it was found that partial replacement of meat raw material with minced fish does not worsen the sensory characteristics of minced meat products. It is established that in comparison with the control sample there is an improvement of functional and technological indicators. In particular, the moisture content increased by an average of 6.1%, moisture absorption capacity – 5.91%, energy absorption capacity – 2.49%, fat-retaining ability – 2.52%. The obtained results confirmed the expediency of using minced meat with pollack in the technology of minced meat semi-finished products with due observance of the parameters of production cycle of heat treatment of products. It has been theoretically substantiated and experimentally confirmed the technology of meat products using minced meat and developed recipes. It has been established that with careful selection of components that are part of minced meat semi-finished products with the addition of fish raw materials can increase the organoleptic and functional and technological parameters of finished products. The obtained data suggest that the improved recipes of minced meat semi-finished products can be recommended for production by enterprises of the meat industry and restaurants

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