scholarly journals RESEARCH OF THE INFLUENCE OF THE COMPONENTS OF CHOCOLATE GLAZES ON THEIR RHEOLOGICAL CHARACTERISTICS

2021 ◽  
pp. 68-74
Author(s):  
Svetlana Bukhkalo ◽  
Mariia Zemelko
Keyword(s):  
Cocoa Butter ◽  
Production Technology ◽  
Partial Replacement ◽  
Rheological Characteristics ◽  
Food Technology ◽  
Technological Parameters ◽  
Alkaline Catalyst ◽  
Quality Cost ◽  
Oxidation Processes ◽  
Scientific Justification

Chocolate glaze is a large-tonnage component of various branches of food technology, which also performs important technological tasks, namely: helps to slow down oxidation processes; improving emulsifying and dispersing properties; prevents hardening of certain types of products; prevents the ingress of moisture, which increases the shelf life of the confectionery, etc. At the first stage, the main problems of production of the confectionery industry are determined - they require a scientific justification for the choice of competitive components of production technology, taking into account quality-cost indicators. Next, for the specified parameters of the production technology determine the components of the formulation of chocolate glazes. As an example, the results of studies of selected technological parameters of some compositions of chocolate glazes, a comparative analysis of their effectiveness on the rheological properties of compositions based on cocoa butter: alternative surfactants – standard lecithin – alternative surfactants - monoglycerides and a mixture of mono-, di- and triglycerides from palm oil by glycerolysis in the presence of an alkaline catalyst. Analysis of the system of results and calculation equations allowed to offer recommendations for the intensification of production processes: effectively reduces the viscosity of compositions based on cocoa butter, which, in turn, makes it possible to use them for partial replacement of lecithin in the manufacture of confectionery.

scholarly journals Improving the production technology of bakery products obtained using ingredients of plant origin

2019 ◽  
Vol 81 (2) ◽  
pp. 108-113 ◽  
Author(s):  
N. V. Naumenko ◽  
I. Yu. Potoroko ◽  
I. V. Kalinina ◽  
A. V. Malinin ◽  
A. V. Tsaturov
Keyword(s):  
Production Technology ◽  
First Grade ◽  
Raw Material ◽  
Partial Replacement ◽  
Optimal Dosage ◽  
Bakery Products ◽  
Whole Grain ◽  
Wheat Grain ◽  
Technological Parameters ◽  
Whole Grain Flour

The article considers the possibility of using whole-grain flour from germinated wheat grain as a raw material component containing easily digestible sugars, essential amino acids, vitamins and minerals. For the intensification of the germination process, the treatment of wheat at the acoustic source of elastic oscillations is used at a frequency of (22 ± 1.65) kHz and power of 340 W and an exposure time of 5 minutes. The obtained whole-ground flour from germinated wheat grain has a weighted average particle size of flour 177 ± 25 microns. This flour was used in the production of model bread samples by partial replacement of high-grade flour in the amount of 10–50%. Based on the determination of technological parameters, it was found that the use of whole-grain flour from germinated wheat grain increases the sugar-forming and gas-forming ability of the flour mixture, intensifies the fermentation process. It has little effect on the quantity and quality of gluten. The optimal value of the drop number was found for the first-grade baking wheat flour and whole-grain flour from germinated wheat in a ratio of 80:20, respectively. This ratio was also defined as the best organoleptic evaluation of laboratory test baking bread samples. The model sample had an attractive appearance, a convex brown, uniform porosity, non-sticky, elastic crumb, pronounced taste and aroma. The authors note that the improvement of the production technology of bakery products obtained using whole-grain flour from germinated wheat grain is possible by choosing the optimal dosage of introducing this type of raw material and monitoring the technological parameters of the process.

Validation of New Mathematical Model of Flank Wear by Different Methods

2012 ◽  
Vol 729 ◽  
pp. 169-174 ◽  
Author(s):  
Zoltán Pálmai ◽  
Márton Takács ◽  
Balázs Zsolt Farkas
Keyword(s):  
Activation Energy ◽  
Mathematical Model ◽  
Flank Wear ◽  
Technological Parameters ◽  
Wear Process ◽  
Oxidation Processes ◽  
Industrial Manufacturing ◽  
Thermally Activated ◽  
Optical Electron ◽  
The Mean

Having reviewed the literature on cutting and based on the optical, electron-optical and morphological examinations of wear processes we have reached the conclusion that it is possible to describe the abrasive, adhesive and thermally activated diffusion, oxidation processes in a single mathematical model. The model is a non-linear autonomous differential equation, which can be solved by simple numerical methods. The complex wear equation was validated by the results of the cutting tests performed with P20 carbide on C45 carbon steel. If we have this data, we can calculate the activation energy of the process determining the nature of the wear process. The apparent activation energy of wear is Q=151,7kJ/mol. The model can even be used with changing technological parameters, and the data necessary for the constants of the wear equation may as well be determined even by measurements performed on the tool during industrial manufacturing. By the mean of this data, we can calculate the activation energy determining the nature of the wear process.

The Production Technology of the Ceramic Brick Soft Molding Based on Opoka-Like Rocks

2020 ◽  
Vol 1011 ◽  
pp. 79-84
Author(s):  
J. Bozhko ◽  
J. Teryokhina ◽  
Kira Lapunova ◽  
Roman Yashchenko
Keyword(s):  
Production Technology ◽  
Front Surface ◽  
Wide Distribution ◽  
Limiting Factor ◽  
Technological Parameters ◽  
Urgent Task ◽  
Wide Circle ◽  
The Aesthetic ◽  
Ceramics Industry

The results of the scientific research and pilot tests on the production technology of soft molded ceramic bricks based on siliceous opoka-like rocks are presented. A description of soft-molded brick, which is distinguished by a huge variety of appearance and unusual design, which has earned recognition from architects and designers, is given. It is emphasized that the main limiting factor for the wide distribution of this type of brick is its high cost, due to the very small volumes of its production in Russia. It is indicated that the current situation poses a very difficult and urgent task for the wall ceramics industry - to establish the widespread production of soft-molded bricks, which in addition to the aesthetic properties will have the good operational properties. The opoka-like rocks’ characteristics and the results of studying their ceramic properties in relation to the technology of soft molding are given. The classification of the soft molded brick front surface types is presented for discussion. The main technological parameters of production, the relationship and the influence of various technological factors on the properties of the products obtained, as well as the mechanism for forming the structure of the calcined products are determined. A variable technological scheme for the production of soft molded ashlar brick has been developed. It is emphasized that the presented research results will be of interest to a wide circle of the molded ceramic bricks’ manufacturers and will help to establish the wide production of soft-molded bricks in Russia.

Influence of Type of Secondary Raw Material on Consistency of Fresh Mixture for AAC Production

2020 ◽  
Vol 998 ◽  
pp. 305-310
Author(s):  
Vit Černý ◽  
Matěj Lédl ◽  
Jindřich Melichar ◽  
Rostislav Drochytka
Keyword(s):  
Production Technology ◽  
Raw Materials ◽  
Bottom Ash ◽  
Silica Sand ◽  
Partial Replacement ◽  
Load Bearing ◽  
Recycled Glass ◽  
Coal Slag ◽  
Aerated Concrete ◽  
Partial Weight

Autoclaved aerated concrete (AAC) is, mainly in Europe, widely used construction material. It has an optimal combination of bulk density, strength and thermal conductivity coefficient for load-bearing and non-load-bearing structures of civil facilities. The production technology is based on a mixture of ground silica sand, lime, cement, gypsum, aluminium powder and additives. The grinding of sand is most often carried out in a wet way, and the sand sludge is consequently used in production technology. The aim of the experiment was verification of the effect of partial replacement of sand with the alternative raw materials in sand sludge on the rheology of the mixture. This parameter determinates how the modified mixtures affect the sludge pumpability. As a reference the consistency of the sand sludge of the normal production density of 1.65 g/cm3 was compared to the sand sludges of different density (1.60, 1.70 and 1.75 g/cm3) and with a fresh aerated concrete (FAC) mixture of 1.60 g/cm3. Then the sludges were modified by 30 % of alternative raw materials (recycled glass, coal slag, FBC ash, FBC bottom ash) as the partial weight replacement for sand. This partial replacement resulted in water/solids ratio adjustment which recommended value is 0.47 for recycled glass and coal slag, 0.59 for fluidized bed combustion (FBC) bottom ash and for FBC fly ash it is 0.70.

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

Kurgan Clays in the Production of Ceramic Materials

2020 ◽  
Vol 299 ◽  
pp. 3-7 ◽  
Author(s):  
M.A. Sapozhnikova ◽  
Irina A. Pavlova
Keyword(s):  
Particle Size ◽  
Mechanical Strength ◽  
Size Composition ◽  
Ceramic Materials ◽  
Raw Material ◽  
Rheological Characteristics ◽  
Technological Parameters ◽  
Drying Behavior ◽  
Material Sample ◽  
Technological Study

The properties of overburden rocks in the extraction of dolomite in the form of red-burning clay from the Kurgan region are investigated to determine its suitability in the production of various types of ceramic materials and products. A full technological study of the clay raw material sample was carried out: the mineral, chemical, particle size composition, as well as plasticity, drying behavior, attitude to sintering, and mechanical strength after burning. It is examined how rheological characteristics affect the control of the technological process. The suitability of clay under consideration, both in majolica ceramics and ceramic bricks production, has been established. The technological parameters for the ceramic bricks production are developed.

CHOOSING THE OPTIMAL TECHNOLOGY FOR OBTAINING DRY STRAWBERRY LEAF EXTRACT

2021 ◽  
pp. 60-65
Author(s):  
Yaborova O.V. ◽  
Sosnina S.A. ◽  
Turyshev A.Yu.
Keyword(s):  
Raw Materials ◽  
Practical Interest ◽  
Extraction Methods ◽  
Dosage Forms ◽  
Technological Parameters ◽  
Plant Raw Materials ◽  
Scientific Justification ◽  
Optimal Technology ◽  
Further Development

In recent years, there has been an increasing interest in medicines produced on the basis of medicinal plant raw materials. To improve the quality of drug supply to the population and expand the range of medicines, research is relevant to improve the efficiency of the extraction methods used, replacing infusions and decoctions with industrial products. In this regard, the study of the technological parameters of obtaining an extract from the leaves of dry strawberry is of practical interest for the further development of dosage forms with it and the formation of a scientific justification for their use in medical practice.

The Nonwovens Properties Made from Hybrid Fibres

2016 ◽  
Vol 721 ◽  
pp. 53-57 ◽  
Author(s):  
Aina Bernava ◽  
Skaidrite Reihmane ◽  
Juris Bitenieks ◽  
Maris Manins
Keyword(s):  
Mechanical Properties ◽  
Polyethylene Terephthalate ◽  
Production Technology ◽  
Technological Parameters ◽  
Polypropylene Fibres ◽  
Surface Parameters ◽  
Recycled Polyethylene ◽  
Temperature And Pressure ◽  
Two Temperature

The varieties of using nonwovens (NW) increases. The results of study about the influence of hybrid fibres content and technological parameters of production on properties of NW made from webs of two contents of hemp, recycled polyethylene terephthalate and polypropylene fibres, produced in two temperature and pressure conditions are presented. It is concluded that NW surface parameters and mechanical properties can be purposefully influenced with webs composition and production technology of NW. Produced NW are applicable, where lightweight and water permeable materials are necessary.

JUSTIFICATION OF THE CHOICE OF COMPONENTS OF THE FAT MIXTURE FOR CONFECTIONERY GLAZE

2020 ◽  
Author(s):  
З.А. БАРАНОВА ◽  
И.Б. КРАСИНА ◽  
В.С. КАЗАРЯН
Keyword(s):  
Cocoa Butter ◽  
Palm Kernel ◽  
Partial Replacement ◽  
Important Indicator ◽  
Organoleptic Characteristics ◽  
Confectionery Products ◽  
Nutritional Qualities ◽  
Industrial Samples ◽  
Physical And Chemical

Важным показателем качества глазурей являются их органолептические характеристики, которые во многом зависят от комплекса свойств жировой основы, содержащей масло какао. В целях экономической выгоды актуален поиск жиров растительного происхождения для полной или частичной замены какао-масла с сохранением пищевых качеств высококачественных сортов шоколада и глазированных кондитерских изделий. Объектом исследования были кокосовое, пальмовое, пальмоядровое масла и их фракции. Исследованы содержание твердых триглицеридов при различных температурах, температура плавления, йодное число, массовая доля жирных кислот, триглицеридный состав указанных масел и их фракций, а также физико-химические показатели четырех образцов заменителей масла какао нелауринового типа промышленного производства – Akopol NH 53 (ААК, Дания), Couva 850 NH (IOI Loders Croklaan, Нидерланды), Melano NH (Fujl Oil Europe, Бельгия), Эколад 0101-36 TF (Эфко, Россия). Установлено, что аналогами отобранных промышленных образцов заменителей масла какао нелауринового типа могут быть жировые смеси на основе твердой стеариновой фракции. An important indicator of the quality of glazes is their organoleptic characteristics, which largely depend on the complex properties of the fat base containing cocoa butter. The search for vegetable fats for complete or partial replacement of cocoa butter while preserving the nutritional qualities of high-quality chocolate varieties and glazed confectionery products is relevant for economic benefit. The object of the study was coconut, palm, and palm kernel oils and their fractions. The content of solid triglycerides at various temperatures, melting point, iodine number, mass fraction of fatty acids, triglyceride composition of these oils and their fractions and the physical and chemical parameters of four samples of non-lauric alternative to cocoa butter of industrial production – Akopol NH 53 (AAK, Denmark), Couva 850 NH (IOI Loders Croklaan, Netherlands), Melano NH (Fujl Oil Europe, Belgium), Ecolad 0101-36 TF (Efko, Russia) were studied. It is established that analogues of selected industrial samples of alternative to cocoa butter of non-lauric type can be fat mixtures based on solid stearic fraction.

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