scholarly journals Healthy milk snack

2020 ◽  
Vol 82 (2) ◽  
pp. 88-93
Author(s):  
O. I. Dolmatova ◽  
T. E. Chernysheva
Keyword(s):  
Fast Food ◽  
Raw Materials ◽  
Starter Culture ◽  
Small Mass ◽  
Quality Characteristics ◽  
Raw Material ◽  
Cottage Cheese ◽  
Technological Equipment ◽  
Material Sources ◽  
Protective Culture

Cottage cheese and curd products are presented on the Russian dairy market. The latter are most popular with the addition of flavoring fillers, such as fruit and berry, nut and chocolate, and others. Despite the benefits of cottage cheese and curd products, fast food is currently in great demand. Fast food is food that is designed to satisfy hunger in a matter of minutes. It has both its advantages: fast, tasty, cheap enough; and cons: such products are high in calories, addictive, as they contain flavor enhancers, cause and exacerbate diseases of the gastrointestinal tract, etc. We offer an alternative to classic fast food – the curd product "Curd Fitness Candy". The manufacturing process of the curd product is carried out in the following sequence: acceptance and preparation of raw materials; drawing up a curd mixture and a mixture for glazing (according to the recipe); cooling; molding; glazing; second cooling; packaging and labeling. Technological equipment for the production of curd product includes molding and enrobing machines; refrigeration tunnel. The following ingredients are used as raw material sources for the curd base: cottage cheese, butter, granulated sugar and sweetener; for glaze: butter, melon or watermelon syrup, starch. In order to extend the shelf life of the product by 30%, in addition to the traditional starter culture, a protective culture is introduced in the development of the curd base. The curd product “Curd Fitness Candy” is tasty and healthy; not addictive; stored 30% longer compared to glazed curds without changing the quality characteristics; has an original shape in the form of a star, oval, rhombus, etc.; unconventional colored glaze using melon syrup, watermelon, etc.; colorful design of labeling material; small mass (per bite); rich vitamin and mineral composition; reduced amount of carbohydrates; It belongs to the group of products recommended for reduced nutrition.

Calculation of the Glaze Recipe for Porcelain Feldspar Products Based on their Molecular Formula Rationalization

2008 ◽  
Vol 59 (2) ◽  
pp. 129-134
Author(s):  
Ion Teoreanu ◽  
Roxana Lucia Dumitrache ◽  
Stefania Stoleriu
Keyword(s):  
Raw Materials ◽  
Computer Programs ◽  
Point Of View ◽  
Raw Material ◽  
Easy Access ◽  
Molecular Formula ◽  
Design Equation ◽  
Material Sources

Any change of the raw material sources for glazes, economically, ecologically motivated, and also from the glaze quality point of view, is conditioned by the molecular formula rationalization and by the variation limits of the molecular formula, respectively. The proper glaze compositions are placed within their limit variation intervals with optimized processing and utilization properties. For this purpose, the rationalization criteria and procedures of molecular formulas are summarized in the present paper, as well as the results referring to their rationalization obtained in the authors� previous work. Thus, one starts from a base of raw materials that are selected, usable and also accessible for the design and producing of the glazes. On these bases the groundwork and the design equation for the glaze recipes are developed, exemplified for a single glaze. For an easy access to results, computer programs are used for an easy access to results.

scholarly journals Factors of achieving and ensuring energy security in the context of national and EuroAtlantic security

2021 ◽  
Vol 342 ◽  
pp. 04011
Author(s):  
Nicolae Daniel Fîţă ◽  
Emilia Grigorie
Keyword(s):  
National Security ◽  
Energy Security ◽  
Energy Supply ◽  
Raw Materials ◽  
Global Climate ◽  
Political Stability ◽  
High Energy ◽  
Raw Material ◽  
Final Conclusion ◽  
Material Sources

Energy security, alongside with industrial, food, societal, environmental and sustainable development, information, cyber, economic, defense and national order security, etc., is part of the concept of national security of a state. The level of security of a state is the ability of that state to aggregate resources internally and gain or maintain access to external economic resources. Energy security means being ensured in terms of raw material sources, control of transportation and distribution routes and alternatives. Sufficient and available raw material resources are an urgent prerequisite for achieving energy security. Any longer interruption of energy supply has a negative effect on the economic growth, the political stability and the welfare of the citizens of a state. The following elements of energy security instability can endanger a state’s energy security: risks (physical, economic, geopolitical, geostrategic, social, environmental protection, etc.); threats (terrorist action, political, industrial, economic and national instability, armed conflicts, piracy, etc.); dangers (lack of energy supply and/or raw materials, the finite nature of energy resources, use of energy as a pressure instrument or energy weapon, use of energy revenues to support undemocratic regimes, high energy costs for developing countries and global climate change) and vulnerabilities (natural and/or anthropogenic hazards). For the purpose to ensure the stability of national and EuroAtlantic security, the following factors are proposed by authors to achieve and ensure energy security: 25 proposed way to achieving energy security; 8 proposed way to ensuring energy security, and 9 proposed scenarios to quantification energy security almost complete. The final conclusion is: the energy security of a state is in fact the national security of that state.

scholarly journals DESIGN OF MULTICOMPONENT EXTRUDED FOOD PRODUCTS WITH SPECIFIED FEATURES

2019 ◽  
Vol 19 (3) ◽  
pp. 41-46
Author(s):  
N. Dzyuba ◽  
O. Bunyak
Keyword(s):  
Fast Food ◽  
Nutritional Value ◽  
Raw Materials ◽  
Storage Period ◽  
Food Products ◽  
Component Composition ◽  
Biologically Active ◽  
Raw Material ◽  
Cereal Products ◽  
Healthy Nutrition

In recent years Ukraine has seen a growth in the consumption of cereal products. Wide demand from the population are rice, buckwheat, oat, corn cereals and derived cereal products, and grain products fast food or ready-to-eat (cereals, extruded cereals, expanded snacks, cereals, etc.). One of the most promising areas of research in the field of healthy nutrition is to develop products that have a multicomponent structure, including main raw materials and various nutrients, including to provide specified properties. The creation of such products is relevant, because due to the multi-component composition is achieved provide thehuman body the important nutrients in required amount. The nutrition of a modern person includes a variety of products, including complex prescription composition, and determines the appearance and development of the direction - "design" of complex multicomponent food products with desired properties In the article, the authors developed the formulations of extruded multicomponent products. In developing the composition for the production of extruded corn products, considerable attention was paid to the nutrient composition of the raw material, its change during processing and balance. A study of the nutritional value of extrudates developed and manufactured in laboratory conditions was carried out. The formulation of extruded cereal products was optimized. To determine the optimal shelf life of the developed extrudates, microbiological studies were carried out and an organoleptic assessment of the quality of the obtained products was carried out.When designing recipes, we used the linear programming method, which allowed us to obtain a product with high nutritional value, the necessary content of biologically active substances and good organoleptic properties. According to the research results, it is recommended that storage period up to 6 months at a temperature of (18 ± 20) оC and relative humidity not more than 75% in polypropylene package.

scholarly journals To the question of raw material sources of mining and smelting centers of the Paleometal Epoch in Central Kazakhstan

2021 ◽  
pp. 19-27
Author(s):  
Darkhan Aitzhanuly Baitileu ◽  
Maksim Nikolaevich Ankushev
Keyword(s):  
Bronze Age ◽  
Raw Materials ◽  
Raw Material ◽  
Smelting Process ◽  
Maximum Effect ◽  
Copper Ore ◽  
Copper Deposits ◽  
Mineral Raw Materials ◽  
Material Sources ◽  
Mining And Smelting

The subject of this research is the copper deposits, copper-ore resource, and sources of alloying raw materials for mining and smelting production of the Paleometal Epoch in Central Kazakhstan, namely within the Kazakhstan mining and smelting region and Zhezkazgan-Ulytau mining and smelting center. The article provides the interim results of comprehensive research of geoarchaeological production facilities in the territory of copper deposits within the Zhezkazgan-Ulytau mining and smelting center, which allow determining the peculiarities of metallogenic complexes that used to be potential objects of the development of copper-ore reserves during the establishment of copper metallurgy, as well as making a predictive assessment of mineral raw materials potential of the region. The initial premise of this research lies in the authors' pursuit to integrate natural scientific methods of research into the field of humanities to the maximum effect via studying smelting slags and ore relics from the ancient settlements of the region for the purpose of reconstructing the mining and smelting process of the Bronze Age in Central Kazakhstan. The authors offer the variants of localization of the mineral raw materials complex of Zhezkazgan-Ulytau mining and smelting center within the Kazakhstan mining and smelting region. Based on examination of the ores and smelting slags of Bronze Age settlements in Central Kazakhstan, the authors believe that the main copper raw materials in the Zhezkazgan-Ulytau region were the oxidized malachite-azurite and rich sulfide ores, as well as the zones of secondary sulfide enrichment of copper sandstones of the Zhezkazgan ore region. The conducted research allow to get closer to establishing patterns of localization of various types of copper deposits and development of copper-ore resources for mining and smelting production of Zhezkazgan-Ulytau region during the Paleometal Epoch.

Effectiveness of a Lactobacillus sakei Starter Culture in the Reduction of Biogenic Amine Accumulation as a Function of the Raw Material Quality

2001 ◽  
Vol 64 (3) ◽  
pp. 367-373 ◽  
Author(s):  
SARA BOVER-CID ◽  
MARIA IZQUIERDO-PULIDO ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Biogenic Amine ◽  
Dry Matter ◽  
Raw Materials ◽  
Starter Culture ◽  
Raw Material ◽  
Lactobacillus Sakei ◽  
Hygienic Quality ◽  
Fermented Sausages ◽  
Materials Used

The effectiveness of an amine-negative starter culture (Lactobacillus sakei CTC494) in the reduction of biogenic amine production during the ripening of fermented sausages was examined. Four batches were manufactured in parallel:spontaneously fermented and starter-mediated sausages were manufactured from two lots of raw materials of different hygienic quality. Besides the biogenic amine contents, changes in the microbial counts, nitrogenous fractions, pH, and water content were measured at several sampling points during the ripening process. In sausages manufactured from good quality meat, the starter strain of L. sakei reduced and even inhibited biogenic amine accumulation during sausage fermentation, the end products showing extremely low biogenic amine contents (tyramine levels less than 15 mg/kg of dry matter and putrescine and cadaverine levels less than 5 mg/kg of dry matter). Nevertheless, starter-mediated sausages made from poorer-quality raw materials showed much higher amine contents (308, 223, and 36 mg/kg of dry matter of cadaverine, tyramine, and putrescine, respectively), which were only slightly lower than those of the spontaneously fermented sausages made from the same raw materials. The relatively high bacterial numbers of raw materials of poorer-hygienic quality diminished the beneficial effect of the starter strain. Therefore, the effectiveness of the starter was strongly dependent on the hygienic quality of the raw materials used.

Industrial, Ecological and Resource-Efficient Aspects of Vanadium Production and Use of Technogenic Vanadium Sources

2017 ◽  
Vol 265 ◽  
pp. 994-998 ◽  
Author(s):  
E.S. Makhotkina ◽  
M.V. Shubina
Keyword(s):  
Raw Materials ◽  
Steel Slag ◽  
Steel Production ◽  
Raw Material ◽  
Hydrometallurgical Processing ◽  
Material Sources ◽  
Vanadium Extraction ◽  
Extraction Degree ◽  
The Cost ◽  
New Applications

The causes of the global vanadium consumption increase are described and new applications of this metal are given in the article. The main natural sources of vanadium are titanomagnetite, which is a strategic mineral raw material. The current volumes of vanadium extraction from natural raw materials do not match the demand of the market. Therefore there is an urgent need for recycling of secondary and technogenic sources. Partially the basic existing technologies processing vanadium-containing waste are reviewed. The effect of these wastes on the environment and human health is analyzed. The importance of vanadium steel slag recycling for the ecological state of industrial regions, resource-efficiency in expanding the raw material sources of vanadium and reducing the cost of steel production in general is shown. The results of studies on the extraction of vanadium in the form of soluble vanadate of metallurgical vanadium slag using hydrometallurgical processing are demonstrated. The analysis of the received values of the vanadium extraction degree was conducted. The influence of various factors on the completeness of extraction was examined. A significant influence on the vanadium extraction degree of slag chemical composition, the ratio of slag and alkaline additives in the charge, conditions of roasting and leaching was revealed.

scholarly journals Scarcity and Environmental Impact of Mineral Resources—An Old and Never-Ending Discussion

Resources ◽  
2018 ◽  
Vol 8 (1) ◽  
pp. 2 ◽  
Author(s):  
Mario Schmidt
Keyword(s):  
Life Cycle ◽  
Raw Materials ◽  
Mineral Resources ◽  
Resource Depletion ◽  
Raw Material ◽  
Environmental Study ◽  
World Population ◽  
Product Systems ◽  
Material Sources ◽  
Drying Up

A historical overview shows that mankind has feared the scarcity of mineral resources, especially metals, for many centuries. In the first half of the 20th century, this discussion was marked by the great military demand for raw materials, followed by the growing world population, increasing consumption and environmental awareness. From then on, there was less talk of regional shortages, but more discussion of a global scarcity or even a drying up of raw material sources worldwide. Although these forecasts are still controversially discussed today, the assessment of resource depletion has become an integral element of Life Cycle Assessments (LCA) or Life Cycle Impact Assessments (LCIA) of product systems. A number of methodological approaches are available for this purpose, which are presented and applied in a series of articles as part of a special issue of ”Resources”. The fundamental question is also addressed, namely to what extent the assessment of resource depletion in the context of an environmental study such as LCA is appropriate.

scholarly journals Wheat Bread Fortification: The Supplement of Teff Flour and Chia Seeds

2021 ◽  
Vol 11 (11) ◽  
pp. 5238
Author(s):  
Gabriela Zięć ◽  
Halina Gambuś ◽  
Marcin Lukasiewicz ◽  
Florian Gambuś
Keyword(s):  
Dietary Fibre ◽  
Raw Materials ◽  
Quality Characteristics ◽  
Raw Material ◽  
Wheat Bread ◽  
Chemical Components ◽  
Organoleptic Evaluation ◽  
Important Chemical ◽  
Chia Seed ◽  
Wheat Products

The evaluation of the quality and contents of nutritionally important chemical components in wheat bread fortified with teff flour and chia seed was shown. In the work, the quality was determined by means of the volume, total baking loss and yield and also by performing organoleptic evaluation. Moreover, the staling process in bread was also investigated. The research covers wheat bread (standard) and bread supplemented with 5, 10 and 15% of teff flour as well as bread with 5 and 10% of chia seed. It was found that the addition of teff flour or chia seeds significantly influenced all the quality characteristics. In the organoleptic evaluation, all the bread obtained was of the best quality. Moreover, in both teff flour and chia seed fortified bread it was established that they contained a higher content of protein, fat, ash and dietary fibre compared to pure wheat products. Therefore, the described fortifying raw materials can be considered a wholesome raw material in bakery production.

scholarly journals Metabolomics-Based Study of the Effect of Raw Materials to the End Product of Tempe—An Indonesian Fermented Soybean

Metabolites ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 367
Author(s):  
Adinda Darwati Kadar ◽  
Made Astawan ◽  
Sastia Prama Putri ◽  
Eiichiro Fukusaki
Keyword(s):  
Environmental Factors ◽  
Raw Materials ◽  
Starter Culture ◽  
Metabolite Profile ◽  
Starter Cultures ◽  
Raw Material ◽  
Fermented Soybean ◽  
Metabolite Profiles ◽  
Soybean Food

Tempe is a fermented soybean food from Indonesia, made by inoculating Rhizopus spp. onto cooked and dehulled soybean. Tempe has been a part of Indonesian culture since the 16th century and is now produced globally as a highly nutritious plant-based food. Despite a longstanding history on the production of tempe, very few studies have been reported to understand the effect of raw material to the end product metabolite composition. In this research, we applied GC/MS-based metabolite profiling to investigate the effect of various possible factors that might affect the final product (environmental factors, raw materials, and starter cultures). Representative samples were tempe produced by Indonesian industries, Japanese industries as well as laboratory made tempe. The results showed that both environmental factors and raw materials (soybean, water, and starter culture) contributed to the tempe metabolite profile. Here we found the possibility that starter cultures might play a greater role to determine the metabolite profiles compared to other tested factors. This research might provide useful insights for the larger scale industries to maintain the quality of tempe for the benefit of the consumers.

scholarly journals Circular Economy Strategies: Use of Corn Waste to Develop Biomaterials

2021 ◽  
Vol 13 (15) ◽  
pp. 8356
Author(s):  
Hernán Darío Castaño Castrillón ◽  
Carlos Mario Gutiérrez Aguilar ◽  
Beatriz Elena Angel Álvarez
Keyword(s):  
Circular Economy ◽  
Fast Food ◽  
Industrial Waste ◽  
Food Packaging ◽  
Raw Materials ◽  
Raw Material ◽  
Practical Case ◽  
Material Base ◽  
Environmental Component ◽  
Efficient Manufacturing

The circular economy is a process through which elements that have already been used are reincorporated and given a second use so that they can reduce the consumption of virgin raw materials. This article shows how, from the reuse of an agro-industrial waste such as corn husks, a biomaterial can be developed that manages to standardize the properties of materials such as paper and cardboard, thus allowing the development of single-use products that replace the excessive expense of materials such as polymers. In this article, it will be possible to show how from the process of transforming an agro-industrial waste into a raw material base, it is possible not only to reduce the number of raw materials discarded but also to redesign a product that not only contributes to the environmental component but also facilitates the processes of economic sustainability when generating products. As a practical case, a comparison is made between traditional fast-food packaging and how from these, a new packaging proposal can be generated, which starts from the principles of circular economy and complements sustainable design processes to make more efficient manufacturing of the mentioned product.

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