scholarly journals TOXIC ELEMENTS IN LENTIL, THYME AND JUNIPER IN THE COMPOSITION OF SEMI-SMOKED SAUSAGES USING THE METHOD OF ATOMIC-ABSORPTION SPECTROMETRY WITH ATOMIZATION IN FLAME

2017 ◽  
Vol 4 ◽  
pp. 35-42 ◽  
Author(s):  
Maria Paska ◽  
Iryna Simonova ◽  
Bogdan Galuch ◽  
Iryna Basarab ◽  
Olga Masliichuk
Keyword(s):  
Mass Fraction ◽  
Toxic Elements ◽  
Raw Materials ◽  
Absorption Spectrometry ◽  
Resonance Absorption ◽  
Selective Absorption ◽  
Analytical Wavelength ◽  
Mass Fractions ◽  
Calibration Dependence ◽  
Vegetable Raw Materials

Studies have been conducted into the content of toxic elements in sprouted and unsprouted lentils, juniper fruits and thyme herb, manufactured samples of semi-smoked sausages whose formulation contained the specified ingredients. The samples were prepared for conducting the study. Measuring the mass fraction of heavy metals is based on the selective absorption of electromagnetic radiation of a certain frequency by atoms of substance in a free state. Metal mass fraction in the mineralizate of a sample of food products was calculated by the calibration dependence of absorption magnitude on mass concentration of the metal. Measurement of copper and zinc mass fractions involved an atomization technique in the air-acetylene flame, with a burner heated to a temperature of around 3000 °C; their content was determined by the magnitude of radiation resonance absorption at analytical wavelength corresponding to the examined metal. It was determined that the investigated vegetable raw materials and semi-smoked sausages did not contain toxic elements that exceeded the standard.

scholarly journals Peculiarities of accumulation of heavy metals and arsenic in medicinal plant raw materials of plain thousand, collected in urban and agribiocenoses of the Voronezh region

2020 ◽  
Vol 28 (3) ◽  
pp. 213-224
Author(s):  
Nina A. Dyakova
Keyword(s):  
Heavy Metals ◽  
Atomic Absorption ◽  
Crop Production ◽  
Raw Materials ◽  
Absorption Spectrometry ◽  
Cobalt Chromium ◽  
Active Centers ◽  
Voronezh Region ◽  
Vegetable Raw Materials ◽  
Heavy Metals And Arsenic

The Voronezh region is traditionally the most important area of crop production and farming. The purpose of the study was to study contamination by heavy metals and arsenic of medicinal vegetable raw materials of the Voronezh region on the example of plain thousand-year-old grass collected in urban and agro-ecological systems with different anthropogenic effects. The study was carried out by atomic absorption spectrometry on the basis of atomic absorption spectrometer MGA-915MD pharmacopoeia methods, accumulation of heavy metals (lead, mercury, cadmium, nickel, copper, zinc, cobalt, chromium) and arsenic was studied in 51 samples of large planter leaves. Comparing the data on heavy metal content in the upper soil layers of the region and the content of these elements in the grass of the common thousand, it can be argued that there are significant physiological barriers to the accumulation of ecotoxicants in the plant, which is particularly noticeable for elements such as lead, mercury, arsenic, cadmium, cobalt and chromium. The thousand-year-old is able to selectively concentrate some heavy metals entering the active centers of enzyme systems (such as copper and zinc, for example) if their environmental content is below some vital level; With significant content of these elements in soils, the plant also physiologically blocked their entry into the above-ground part of the plant. The results of studies have shown that plain thousand grass is able to accumulate toxic elements from soils in a significant amount, which is important in planning the places of production of medicinal vegetable raw materials and assessing its quality.

scholarly journals RESEARCH OF THE SAFETY INDICATORS OF BERRY SAUCES WITH SEAWEED’S RAW MATERIALS

2019 ◽  
Vol 13 (2) ◽  
Author(s):  
G. Deinychenko ◽  
Т. Lystopad ◽  
T. Kolisnychenko
Keyword(s):  
Toxic Elements ◽  
Undaria Pinnatifida ◽  
Raw Materials ◽  
Coliform Bacteria ◽  
Test Report ◽  
Food Ration ◽  
Anaerobic Microorganisms ◽  
Study Results ◽  
Mass Fractions

The current thing now is the matter regarding enrichment of food products with organic iodine, which is caused by iodine deficiency in the food ration of most of the country's population and by the country-wide radionuclide pollution, which leads to a hundredfold increase of risks of the thyroid body radiation. In this regard, there were developed the technologies of the berry sauces with the addition of the seaweed’s raw materials, as the iodine-concentrating component. The technologies of blueberry-cranberry sauces with guelder-rose juice, cornel-bilberry sauce with guelder-rose juice and blueberry-buckthorn sauce with guelder-rose juice were developed. This work is dedicated to a research of safety indicators of the developed sauces. There were used the hydrated seaweeds of Laminaria, of Fucus, of Undaria pinnatifida as iodinated additives. The following microbiological indicators were determined: the quality of mesophilic aerobic and optionally anaerobic microorganisms (МAOАnM), mold, yeast and lactic acid bacteria, and the presence of the coliform bacteria (CB) bacteria. The study results showed, that there are no microorganisms in the finished products, which may result the damage of the product after pasteurization. It was identified, that the own organic acids of the prepared sauces will be sufficient to ensure the microbiological clearness and the use of the additional preserving agents does not make sense. Toxicological indicators, namely the mass fractions of lead, cadmium, arsenic and mercury, have been studied. It has been established that the content of toxic elements in test samples is hundreds of times less than permissible. The toxicological indicators were studied, namely, the mass fractions of lead, cadmium, arsenic and mercury. It was identified, that the content of toxic elements in test samples is hundreds of times less than permissible. Thus, it is proved that the sauces made according to the developed technology, comply with the requirements of the regulatory documents according to the safety indicators. Moreover, it is proved, that that the addition of the seaweed’s raw materials does not worsen these indicators. To confirm the obtained data, the sample with the highest seaweed content was examined by an independent laboratory accredited according to DSTU ISO/IEC 17025 with the issuance of the appropriate test report.

scholarly journals The research of rheological properties of bagasse based paste

2019 ◽  
Vol 81 (1) ◽  
pp. 72-76
Author(s):  
O. V. Perfilova ◽  
G. O. Magomedov
Keyword(s):  
Food Processing ◽  
Mass Fraction ◽  
Effective Viscosity ◽  
Raw Materials ◽  
Heating Temperature ◽  
Materials Processing ◽  
Direct Extraction ◽  
Secondary Raw Materials ◽  
Production Wastes ◽  
Vegetable Raw Materials

In the horticultural industry, upon main products obtaining, the formation of the following secondary raw materials and production wastes: pulping,bagasse, tomato seeds, fruit seeds, vegetable peelings, etc. is concomitant. At the same time, the amount of secondary raw materials formed during fruit and vegetable raw materials processing  varies from 5 to 85% of the initial raw materials mass going for processing, of which an average of 30% is sent to food products for food processing. The aim of the work was to study the possibility of bagasse using of direct extraction beet juice production in vegetable paste technology. To facilitate the process of bagasse pulping, pretreated with microwave heating, starch syrup, allowing to reduce the vegetable mass viscosity was proposed to use. As a result of research, it was found that the introduction of starch syrup in the bagasse in the amount of 10, 20 and 30%, along with an increase in the heating temperature, varying from 25 to 60, reduces the effective viscosity obtained after bagasse paste pulping. With an increase in the starch syrup dosage, an increase in the mass fraction of dry substances in beet paste and its liquefaction degree was observed as well. So, at a dosage of 10%, the liquefaction degree was 24.7%, at 20% - 45.1%, at 30% - 60.7%. Thus, the use of starch syrup in the production of beet paste from the bagasse of direct-pressed juice production makes it possible to adjust the vegetable mass viscosity purposefully, creating better conditions for subsequent technological operations. .

scholarly journals Modelling formulae of strawberry whey drinks of prophylactic application

2017 ◽  
Vol 11 (1) ◽  
Author(s):  
N. Tkachenko ◽  
P. Nekrasov ◽  
S. Vikul ◽  
Ya. Honcharuk
Keyword(s):  
Raw Materials ◽  
Dairy Product ◽  
Tagetes Patula ◽  
Bioactive Substances ◽  
Innovative Technologies ◽  
Organoleptic Characteristics ◽  
Mass Fractions ◽  
Total Influence ◽  
Vegetable Raw Materials ◽  
Weight Coefficients

Expediency of the development of formulae and innovative technologies for production of prophylactic application drinks possessing antioxidant, probiotic and hepatoprotective properties with the use of the secondary dairy product – whey, as well as the domestic vegetable raw materials having a high content of bioactive substances has been substantiated.Formulation composition of the prophylactic drinks based on cheese whey, extract of Tagetes patula flowers and the berry filler “Strawberry” with the use of the response surface method has been developed. Bioactivity of the drinks and the complex quality indicator which accounts for the total influence of the bioactivity, organoleptic assessment and weight coefficients of the specified unit indicators were taken as the optimization criteria; as the independent factors that were varied in the course of the experiment, the mass fractions of the marigold flowers extract and the strawberries filler were selected. It is recommended that the mass fractions of the berry filler “Strawberry” and the extract of Tagetes patula flowers in the prophylactic drinks are set as 7 and 20 % of the finished product, accordingly. The practical mass fraction of the citric acid of 0.2 % was determined as it ensures high organoleptic characteristics of the finished drinks. Recommendations are given concerning development of innovative technologies of unfermented and fermented strawberry whey drinks of prophylactic application enriched with the extract of Tagetes patula flowers.

scholarly journals Investigation of the process of obtaining extracts from vegetable raw materials and their use in cheese production

2021 ◽  
Vol 17 (4) ◽  
pp. 72-83
Author(s):  
E. P. Suchkova ◽  
R. Hussaineh
Keyword(s):  
Plant Extracts ◽  
Physicochemical Parameters ◽  
Mass Fraction ◽  
Raw Materials ◽  
Matter Content ◽  
Cow Milk ◽  
Dry Matter Content ◽  
Organoleptic Characteristics ◽  
Vegetable Raw Materials ◽  
Different Doses

The process of obtaining aqueous plant extracts from spicy-aromatic, spicy-flavor plants, their use in the production of cheese to form specific taste properties and preserve original characteristics of cheese mass have been studied. Extracts from different aromatic herbs: rosemary, cumin, thyme, oregano and their composition, as well as cow milk (mass fraction of fat 3.2%); bacterial leaven, rennet enzyme, cheese mass with extracts after aging for 24 hours are the objects of the research. Aqueous extracts were prepared at different parameters (different doses, duration of exposure). The following organoleptic parameters were determined in the extracts: taste, smell and color in accordance with the developed 5-point scale, physicochemical parameters, dry matter content using a refractometer, the pH of the extract by potentiometric method using a pH meter. Prepared samples of extracts were added to the ready-to-form cheese grain, the amount of added extract varied from 2,5 to 7,5%. After the introduction of plant extracts into the cheese mass, its organoleptic and physicochemical parameters were determined, such as: active pH acidity, mass fraction of moisture, mass fraction of fat. It was found that the extracts of cumin and oregano herbs showed better results in organoleptic characteristics in comparison with extracts of rosemary and thyme. Cheese mass with the addition of plant extracts from the composition of cumin and oregano herbs also had the best organoleptic characteristics. The stage of introduction of extracts into the cheese mass was determined. The extracts were added to the mass before molding. The effect of plant extracts on the storage capacity of cheese mass for 7 days was also studied: the use of extracts from the composition of cumin and oregano preserved the original characteristics of cheese better than extracts from the composition of rosemary and thyme.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

A technique for uranium and plutonium determination using coulometric potentiostatic facility UPK-19 for analysis of mixed-oxide fuel

2020 ◽  
Vol 86 (12) ◽  
pp. 15-22
Author(s):  
N. A. Bulayev ◽  
E. V. Chukhlantseva ◽  
O. V. Starovoytova ◽  
A. A. Tarasenko
Keyword(s):  
Acid Solution ◽  
Mass Fraction ◽  
Background Electrolyte ◽  
Stable State ◽  
Sulfamic Acid ◽  
Oxide Fuel ◽  
Oxidation Current ◽  
Mox Fuel ◽  
Mass Fractions ◽  
Uranium Plutonium

The content of uranium and plutonium is the main characteristic of mixed uranium-plutonium oxide fuel, which is strictly controlled and has a very narrow range of the permissible values. We focused on developing a technique for measuring mass fractions of uranium and plutonium by controlled potential coulometry using a coulometric unit UPK-19 in set with a R-40Kh potentiostat-galvanostat. Under conditions of sealed enclosures, a special design of the support stand which minimized the effect of fluctuations in ambient conditions on the signal stability was developed. Optimal conditions for coulometric determination of plutonium and uranium mass fractions were specified. The sulfuric acid solution with a molar concentration of 0.5 mol/dm3 was used as a medium. Lead ions were introduced into the background electrolyte to decrease the minimum voltage of hydrogen reduction to –190 mV. The addition of aluminum nitride reduced the effect of fluoride ions participating as a catalyst in dissolving MOX fuel samples, and the interfering effect of nitrite ions was eliminated by introducing a sulfamic acid solution into the cell. The total content of uranium and plutonium was determined by evaluation of the amount of electricity consumed at the stage of uranium and plutonium co-oxidation. Plutonium content was measured at the potentials, at which uranium remains in the stable state, which makes it possible to subtract the contribution of plutonium oxidation current from the total oxidation current. The error characteristics of the developed measurement technique were evaluated using the standard sample method and the real MOX fuel pellets. The error limits match the requirements set out in the specifications for MOX fuel. The technique for measuring mass fractions of uranium and plutonium in uranium-plutonium oxide nuclear fuel was certified. The relative measurement error of the mass fraction of plutonium and uranium was ±0.0070 and ±0.0095, respectively. The relative error of the ratio of the plutonium mass fraction to the sum of mass fractions of uranium and plutonium was ±0.0085.

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