scholarly journals Adaptive modeling of experimental conditions in the processing of food products (chilled fish) by the flow of accelerated electrons

2021 ◽  
Vol 83 (1) ◽  
pp. 17-22
Author(s):  
R. T. Timakova
Keyword(s):  
Radiation Dose ◽  
Food Systems ◽  
Experimental Testing ◽  
Food Products ◽  
Practical Significance ◽  
Technological Parameters ◽  
Experimental Conditions ◽  
Accelerated Electrons ◽  
Operational Quality ◽  
Radiation Centers

The use of mathematical modeling in various branches of the food industry as an effective tool for the policy of resource conservation of food systems is an innovative solution in the field of improving the efficiency of existing food production technologies based on established patterns in the production process. The issues of operational quality control in the process of processing food products with a stream of accelerated electrons in the absence of radiation doses regulated by standards, except for certain types of spices, to ensure the safety and quality of food products, in particular chilled fish, require a constructive approach with the general predictability of technological parameters in specialized radiation centers – operators of the irradiator. It was found that the dose absorbed by the samples of common carp scales with a high degree of correlation of 0.94 depends on the actual radiation dose and increases to 7.51±0.04 kGy when irradiated with a dose of 12 kGy or 25.9 times compared to samples treated with a stream of accelerated electrons with a radiation dose of 1 kGy. It is revealed that the operational quality is determined by the reproducibility of the results under the established conditions of the production processing process. As a result of experimental testing, mathematical models of various types were developed to predict the absorbed dose from experimental conditions on the example of samples of chilled carp scales: polynomial, 3D-graph and arccos. The practical significance is determined by the possibility of designing experimental conditions for processing chilled fish with a stream of accelerated electrons without performing trial processing of small batches of food products in radiation centers and using emitters as a model for technological runs.

Ensuring food security amid the spread of COVID-19

Ekonomika APK ◽  
2021 ◽  
Vol 321 (7) ◽  
pp. 16-27
Author(s):  
Mykola Pugachov ◽  
Olha Khodakivska ◽  
Oleksandr Shpykuliak ◽  
Nataliia Patyka ◽  
Olena Hryschenko
Keyword(s):  
Food Security ◽  
Food Products ◽  
The State ◽  
Practical Significance ◽  
Economic Science ◽  
Political Factors ◽  
Healthy Nutrition ◽  
Economic Methods ◽  
Force Majeure ◽  
The Impact

The purpose of the article is to carry out an analytical assessing the impact of the COVID-19 pandemic on the level of food security in Ukraine. Research methods. The research was based on general scientific and economic methods, the creative heritage of the founders of economic science, publications of Ukrainian and foreign scientists on the impact of quarantine restrictions related to the spread of the COVID-19 pandemic on the level of food security of the country, regulatory legal acts, data from the State Statistics Service of Ukraine, electronic resources and other sources. The monographic approach is used to analyze the dynamics of the actual consumption of agri-food products and the level of food independence for individual agri-food products. Normative and positive approaches are used to highlight real risks and threats to food security. A number of techniques of abstract-logical tools made it possible to make a scientific and applied generalization of the material presented, to formulate intermediate and final conclusions and proposals. Research results. An analytical assessing the impact of the COVID-19 pandemic on the consumption of agri-food products and the level of food independence for individual agri-food products has been carried out. It has been proven that Ukraine produces enough food to ensure healthy nutrition for citizens. It has been determined that due to the low purchasing power of the population, groups of citizens with low incomes have limited access to essential agricultural and food products. In the medium and long term, there will be a shortage of food resources and global food inflation, the situation in agricultural markets will remain unstable, and trade will continue to develop under the influence of not only competition, but also political factors. Scientific novelty. The theoretical and methodological provisions, scientific, methodological and practical approaches to determining the factors of influence of quarantine measures and the spread of COVID-19 to the level of food security of the state have been substantiated. Assessing the impact of quarantine measures and the spread of COVID-19 on food security made it possible to identify the main risks of ensuring the country's food security. Practical significance. The applied aspects of the study can be taken into account in the formation of programs for the socio-economic development of the agri-food sector of Ukraine, which will increase the effectiveness of state initiatives aimed at ensuring food security of the state and increase the country's readiness for force majeure threats. Tabl.: 7. Figs.: 3. Refs.: 17.

scholarly journals Extrusion Processing of Amaranth and Quinoa into Gluten-Free Snack Foods for Celiac and Gluten-Free Diets

2017 ◽  
Vol 6 (5) ◽  
pp. 107
Author(s):  
Caitlin Gearhart ◽  
Kurt A. Rosentrater
Keyword(s):  
Scale Up ◽  
Food Products ◽  
Poor Quality ◽  
Expansion Ratio ◽  
Gluten Free ◽  
Experimental Conditions ◽  
Snack Foods ◽  
Extrusion Processing ◽  
Nutritional Benefits ◽  
First Time

Because of the growth of gluten intolerance and Celiac disease, there is growing interest in development of gluten-free foods. Beyond just being gluten-free, such foods can also have other positive nutritional benefits to human health. Extrusion processing is commonly used to produce a wide variety of human food products. Gluten-free grains can be a processing challenge, however, due to lack of proper binding, which can lead to poor quality food products. This research explores how extrusion parameters impacted the quality of amaranth- and quinoa-based extrudates. The specific objectives of this project included extruding each of the grains, then measuring extrudate properties, such as color, unit density, expansion ratio, and durability. Both the quinoa and amaranth were extruded as raw grain, as well as ground to 2mm and 1mm particle sizes. Other experimental conditions included moisture contents of 20% and 40% (d.b.), and extruder screw speeds of 50 rpm and 100 rpm. All treatments were successfully extruded, and all extrudates had high quality attributes, making this the first time either quinoa or amaranth was extruded without any binding ingredients. This study provides information useful for commercial scale-up.

Cohesiveness and flowability of particulated solid and semi-solid food systems

2017 ◽  
Vol 8 (10) ◽  
pp. 3647-3653 ◽  
Author(s):  
Aarti B. Tobin ◽  
Peggy Heunemann ◽  
Judith Wemmer ◽  
Jason R. Stokes ◽  
Timothy Nicholson ◽  
...  
Keyword(s):  
Food Systems ◽  
Food Products ◽  
Solid Food ◽  
Oral Processing ◽  
Semi Solid

Cohesiveness and flowability of particulated food systems is of particular interest in the oral processing and swallowing of food products, especially for people suffering from dysphagia.

Comparison of Infra-Dry and AOAC Methods for Moisture in Food Products

1984 ◽  
Vol 47 (8) ◽  
pp. 611-614
Author(s):  
B. A. MINOR ◽  
K. A. SIMS ◽  
R. BASSETTE ◽  
D. Y. C. FUNG
Keyword(s):  
Wheat Flour ◽  
Food Products ◽  
Practical Significance ◽  
Good Precision ◽  
Average Percentage ◽  
Fresh Milk ◽  
Cooling Chamber ◽  
Precision And Accuracy ◽  
Potato Flakes ◽  
The Times

The Infra-Dry (IR) method was accurate, precise and faster than conventional (AOAC) procedures for moisture determinations in ten selected food products. The average percentage moisture by the IR method for 10 common food products and those by AOAC in parentheses are as follows: oatmeal 9.88 (9.87), cornmeal 10.86 (10.91), wheat flour 10.80 (10.80), grape nuts 4.73 (4.78), rice 12.39 (12.41), potato flakes 8.40 (8.36), bread crumbs 9.93 (9.99), noodles 9.58 (9.54), NFD milk 4.23 (4.24), and fresh milk 88.60 (88.71). The temperatures used for the IR method (135 to 155°C) were higher than those for the AOAC procedures (130°C for all products except NFD and fresh milk [100°C]); however, the times were considerably less (10 to 30 min) than for AOAC procedures (1 to 5 h). Standard deviations were generally <0.06%, except for cornmeal and noodles which were approximately 0.1%. Precisions were generally >97%. Upon removing the samples from the IR oven, results of good precision and accuracy were obtained by cooling the samples in a desiccator for 5 min or the built-in IR cooling chamber for 45 s. The recommended IR method uses a cooling chamber, is faster, and does not require a desiccator. Slightly lower precision and accuracy resulted when the entire IR oven was used. The best results were obtained using the back third of the oven. However, the slight difference in precision and accuracy is of little practical significance.

Experimental Testing and Numerical Modeling of Small-Scale Boat With Drag-Reducing Air-Cavity System

2021 ◽  
Author(s):  
Jeffrey M. Collins ◽  
Phillip R. Whitworth ◽  
Konstantin I. Matveev
Keyword(s):  
Adaptive Mesh Refinement ◽  
Experimental Testing ◽  
Hydrodynamic Performance ◽  
Small Scale ◽  
Video Monitor ◽  
Data Logger ◽  
Time Step ◽  
Experimental Conditions ◽  
Air Cavity ◽  
Air Supply

Abstract Hydrodynamic performance of ships can be greatly improved by the formation of air cavities under ship bottom with the purpose to decrease water friction on the hull surface. The air-cavity ships using this type of drag reduction are usually designed for and typically effective only in a relatively narrow range of speeds and hull attitudes and sufficient rates of air supply to the cavity. To investigate the behavior of a small-scale air-cavity boat operating under both favorable and detrimental loading and speed conditions, a remotely controlled model hull was equipped with a data acquisition system, video camera and onboard sensors to measure air-cavity characteristics, air supply rate and the boat speed, thrust and trim in operations on open-water reservoirs. These measurements were captured by a data logger and also wirelessly transmitted to a ground station and video monitor. The experimental air-cavity boat was tested in a range of speeds corresponding to length Froude numbers between 0.17 and 0.5 under three loading conditions, resulting in near zero trim and significant bow-up and bow-down trim angles at rest. Reduced cavity size and significantly increased drag occurred when operating at higher speeds, especially in the bow-up trim condition. The other objective of this study was to determine whether computational fluid dynamics simulations can adequately capture the recorded behavior of the boat and air cavity. A computational software Star-CCM+ was utilized with the VOF method employed for multi-phase flow, RANS approach for turbulence modeling, and economical mesh settings with refinements in the cavity region and near free surface. Upon conducting the mesh verification study, several experimental conditions were simulated, and approximate agreement with measured test data was found. Adaptive mesh refinement and time step controls were also applied to compare results with those obtained on the user-generated mesh. Adaptive controls improved resolution of complex shedding patterns from the air cavity but had little impact on overall results. The presented here experimental approach and obtained results indicate that both outdoor experimentation and computationally inexpensive modeling can be used in the process of developing air-cavity systems for ship hulls.

Using the fruits of the guelder-rose ordinary (Viburnum opulus L.) new genetic types in the creation of the functional assignment drinks

2021 ◽  
pp. 166-178
Author(s):  
O.M. Lytovchenko ◽  
◽  
T.Z. Moskalets ◽  
V.V. Moskalets ◽  
A.H. Vovkohon ◽  
...  
Keyword(s):  
Apple Juice ◽  
Food Products ◽  
Business Environment ◽  
Raw Material ◽  
Fruit Crops ◽  
Technological Parameters ◽  
Viburnum Opulus ◽  
Functional Assignment ◽  
Small Fruit ◽  
Processed Form

The strategy of growing fruit crops in our country requires a revision of the food market business environment formation from the iewpoint of the population providing with biologically valuable food products and raw material for the processing and food industries, not only the gross production of separate export attractive types of fruit and small fruit products. In order to solve this proble, a special attention must be paid to the cultivation of minor fruit and small fruit crops which ensure, first of all, obtainning biologically valuable raw material as the source of making the functional assignment products. Talking into consideration all the above mentioned, the studies of the fruits of the new Viburnum opulus L. forms and cultivars were carried out in 2018-2020 at the Institute of Horticulture of the National Academy of Agrarian Sciences of Ukraine concerning the biochemical indicators, suitability for processing and production of inland wines and juices for the functional assignment. It should be noted that contrary to wild forms, the new selectional forms (F 329-10-17, F 360-5-17) and varietie Uliana have a more harmonious taste and reduced bitterness, so their fruits can be eaten both as fresh, and in a processed form. The infusion of crushed mass from the fruits of Ulyana for 40 hours, followed by squeezing and adding the second fraction, infused with the apple juice in a ratio of 1:2 at a temperature of 80 ºC, with the further squeezing and gradual addition of sugar appeared cause the growth of the phenolic compounds amount to 2800 mg/dm3 and of acidity to some extent the point value being high (8.0 points). In order to balance the alcohol content and acidity of wine materials and increase their tasting evaluation, it is advisable to use gradually honey instead of sugar. That will raise the tasting evaluation to 8+ points. The infusion of crushed mass from the berries of the selectional forms F 329-10-17 and 360-6-17 for 40 hours the with further squeezing and adding the second fraction, infused with the apple juice in a ratio of 1:2 at a temperature of 80 ºC followed by squeezing and gradual addition of honey proved to bring about the formation of the satisfactory physical and technological parameters, namely: ruby-bright colour, typical rich aroma and pure pleasant and asringent taste. The obtained results made it possible to differentiate the varieties and forms as for the indices of the aroma-formational complex of soft drinks and the of their fruits favourability for processing and making functional food products. Among these genotypes, the variety Uliana and forms, F 329-10-17 and F 360-5-17 were selected that became the prerequisite for the development and improvement of the methods of producting of functional assignment drinks.

Optimization of Agar Preparation Based on Transparency

2021 ◽  
Vol 1033 ◽  
pp. 103-108
Author(s):  
Ying Cai ◽  
Zhan Xia Wu ◽  
Zhao Yu Zhang ◽  
Zhang Hu
Keyword(s):  
Activated Carbon ◽  
Treatment Time ◽  
Orthogonal Experiment ◽  
Economic Benefits ◽  
Experimental Results ◽  
Practical Significance ◽  
Process Conditions ◽  
Processing Temperature ◽  
Experimental Conditions ◽  
Filtration Method

To meet the requirement for high transparency of agar gel used in tissue culture, bacteriological applications, and high-quality cosmetics and food, this study on improving the transparency of agar products was carried out by using activated carbon for decolorization and perlite for aiding filtration. The results showed that the pre-coating filtration method was better than that of the mixed slurry filtration, so an orthogonal experiment optimization was conducted using the pre-coating filtration method based on the single factor experimental results. The experimental results showed that the optimal process conditions based on the transparency index were: concentration of agar of 1.30%, activated carbon dosage of 0.80%, processing temperature of 95 °C, and treatment time of 20 min. Agar products with gel transparency of 58.93% and blue-ray whiteness value of 93.82 could be obtained under these experimental conditions. The order of the factors influencing the decolorization ratio of agar was as follows: activated carbon dosage > concentration of agar > processing temperature > treatment time. The experimental results provided effective procession methods for the production enterprises based on transparency and increased economic benefits, and it was of practical significance.

Desperately seeking happy chickens: producer dynamics and consumer politics in quality agricultural supply chains

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Elizabeth Carter
Keyword(s):  
Supply Chains ◽  
Peer Review ◽  
Food Production ◽  
Food Systems ◽  
Political Action ◽  
Food Products ◽  
Political Organization ◽  
Short Supply ◽  
Content Type ◽  
Convention Theory

PurposeThe purpose of this paper is to understand why the quality markets are expanding in some areas of food production, while struggling in others. Across agricultural markets in advanced industrialized economies, there are movements toward quality production and consumption. The author argues that the quality turn in beer, coffee, wine and other transformed artisanal food production are fundamentally different from the quality movements in primary food products. The heart of that difference lies in the nature of the supply chain advantages of transformed versus primary agricultural products.Design/methodology/approachThe author applies convention theory to explain the dynamics within transformed agricultural quality markets. In these producer-dominant markets, networks of branded producers shape consumer notions of product quality, creating competitive quality feedback loops. The author contrasts this with the consumer-dominant markets for perishable foods such as produce, eggs, dairy and meat. Here, politically constructed short supply chains play a central role in building quality food systems.FindingsThe emergence of quality in primary food products is linked to the strength of local political organization, and consumers have a greater role in shaping quality in these markets.Originality/valueQuality beer, coffee, wine and other transformed products can emerge without active political intervention, whereas quality markets for perishable foods are the outcome of political action.Peer reviewThe peer review history for this article is available at: https://publons.com/publon/10.1108/IJSE-01-2020-0001.

scholarly journals Measuring reaction rates at equilibrium with the isotope doping method

2019 ◽  
Vol 98 ◽  
pp. 13003
Author(s):  
Chen Zhu ◽  
Yilun Zhang ◽  
J Donald Rimstidt ◽  
Honglin Yuan
Keyword(s):  
Chemical Engineering ◽  
Experimental Testing ◽  
Detailed Balance ◽  
Reaction Rates ◽  
Irreversible Thermodynamics ◽  
Experimental Conditions ◽  
Special Cases ◽  
Wide Range ◽  
Long Time ◽  
Dissolution And Precipitation

Since the time of J. H. van’t Hoff [1], it has been known that chemical equilibrium is dynamic, meaning that at equilibrium, chemical reactions do not cease, but instead the forward and backward reaction rates are equal. The constant concentrations at equilibrium preclude the use of concentrations to measure reaction rates at equilibrium. Therefore, with the exception of a few special cases, no reaction rates at equilibrium have been published in the literature of chemistry, physics, or chemical engineering. Here we report dissolution and precipitation rates at equilibrium for quartz and barite with the isotope-doping method. Experimental data show that dissolution and precipitation rates are equal at equilibrium, indicating the principle of detailed balance (PDB) appear to be applicable at these experimental conditions. The PDB has been a cornerstone for irreversible thermodynamics and chemical kinetics for a long time, and its wide application in geochemistry has mostly been implicit and without experimental testing of its applicability. Nevertheless, many extrapolations based on PDB without experimental validation have far reaching impacts on society’s mega environmental enterprises. The isotope doping method appears to able to test its applicability for a variety of minerals at a wide range of conditions.

Evaluation of the potential use of a carp (Cyprinus carpio) skin gelatine hydrolysate as an antioxidant component

2019 ◽  
Vol 10 (2) ◽  
pp. 1038-1048 ◽  
Author(s):  
Joanna Tkaczewska ◽  
Ewelina Jamróz ◽  
Piotr Kulawik ◽  
Małgorzata Morawska ◽  
Katarzyna Szczurowska
Keyword(s):  
Cyprinus Carpio ◽  
Food Systems ◽  
Antioxidant Properties ◽  
Food Products ◽  
Food Additive ◽  
Gelatin Hydrolysate ◽  
Carp Cyprinus Carpio ◽  
Fish Industry ◽  
By Products ◽  
Potential Use

The carp skin gelatin hydrolysate can be used as a food additive in various food systems, at the same time, improving the antioxidant properties of the food products and increasing the value of the by-products of the fish industry.

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