scholarly journals INVESTIGATION OF THE INTENSIVE TECHNOLOGY OF FOOD SPROUTS USING ORGANIC ACIDS

2020 ◽  
Vol 2 ◽  
pp. 45-53
Author(s):  
Olena Kovaliova ◽  
Yuriy Chursinov ◽  
Viktoriia Kalyna ◽  
Tatyana Khromenko ◽  
Ekaterina Kunitsia
Keyword(s):  
Organic Acids ◽  
Raw Materials ◽  
Experimental Studies ◽  
Total Duration ◽  
Food Products ◽  
Quality Parameters ◽  
High Quality ◽  
Growth Stimulator ◽  
Germination Process ◽  
Active Formation

The features of the intensive technology of getting food sprouts with organic acids as an intensifier of germination were studied. The aim was to establish the features of the intensive technology of producing sprouts of different crops with using organic acids at germination (butanedioic, 3-pyridine carbonic, pteroylglutamic). It is important to search new and safe germination stimulators of universal use. Such substances are just the studied organic acids, because positive changes of quality parameters of a ready product are traced at their use in the sprout technology. There was studied the sprout technologies that includes washing, disinfection, step-by-step air-water soaking of grains from different crops and their germination. As a disinfectant and growth stimulator at the stage of grain material soaking, there were used water solutions of the organic acids in the concentration diapason from 0.025 to 2.5 g/l. Due to their use, it became possible to get high-quality healthy food products, namely sprouts of different crops. Organic acid solutions stimulate the germination process and allow to get an essentially higher amount of high-quality sprouts in shorter terms without chemical toxic admixtures. The research results of the influence of the mentioned organic acids on germination indices of different grains materials are presented. Optimal values of concentrations of active substances in solutions have been established. Comparing with the classic technology of using these acids as a growth stimulator for sprouts allows to decrease the total duration of material germination in 1.5–2 times. Due to that it becomes possible to initiate the industrial production of sprouts. The experimental studies proved the effectiveness of using organic acids at getting living sprouts. It is demonstrated, that their use allows not only to intensify grains germination, but also favors more active formation of sprouts. The presented technology of producing sprouts of different crops is innovative. The obtained grain raw materials may be used independently or as an important component of new food products.

scholarly journals Improving the quality parameters of a fibrous pulp in the process of knife milling

2021 ◽  
Vol 2094 (4) ◽  
pp. 042063
Author(s):  
D E Zyryanov ◽  
N S Reshetova ◽  
R A Marchenko
Keyword(s):  
Quality Indicators ◽  
Raw Materials ◽  
Quality Parameters ◽  
Pulp And Paper ◽  
Modern World ◽  
High Quality ◽  
Paper Production ◽  
Production Technologies

Abstract Pulp and paper products in the modern world are used in a variety of types and areas, due to which the issue of improving paper production technologies is relevant. The article presents the results of grinding fibrous semi-finished products using the knife method. A disc mill with an original knife set was used as the unit under study. For the most effective modes of grinding were selected to obtain raw materials with high quality indicators.

scholarly journals STUDY OF MAIN QUALITY AND SAFETY PARAMETERS OF STRUCTURED OLIVES AND THEIR CHANGE UNDER THE INFLUENCE OF TECHNOLOGICAL FACTORS

2019 ◽  
Vol 4 ◽  
pp. 54-61
Author(s):  
Olga Tishchenko ◽  
Nataliya Grynchenko ◽  
Galina Stepankova ◽  
Pavel Pyvovarov
Keyword(s):  
Raw Materials ◽  
New Technology ◽  
Experimental Studies ◽  
Food Products ◽  
Quality And Safety ◽  
Three Phase ◽  
Safety Parameters ◽  
Food Market ◽  
Round Form ◽  
Scientific Practical

Today scientific-practical bases of technologies of structured food products allow to create a principally new segment of products at the food market. Introduction of new principles of processing raw materials and ingredients, practical production methods allows to get food products with a new commodity and consumption form. There were studied technological aspects of producing structured food products of a round form on the example of the structured olive technology. Experimental studies and practical achievements in structuring (capsulation) allowed to create a product-analogue with quality and safety parameters, maximally approximated to the natural product. Principles of extruding formation with the synchronous combination of principles of external gel-creation allow to get a three-phase structure of a product (skin, internal content, filler), high organoleptic indices and target food value. At the same time the developed technology allows to involve in the technological process low-value parts of an olive-fruit and raw materials with decreased commodity-technological properties. In its turn, it allows to increase profitability indices and economic capacity of the new technology.

scholarly journals Prospective areas of research in the field of production and processing of livestock products

2020 ◽  
Vol 11 ◽  
pp. 22-34
Author(s):  
M.I. Slozhenkina ◽  
◽  
I.F. Gorlov ◽  
Aliresa Seidavi ◽  
◽  
...  
Keyword(s):  
Russian Federation ◽  
Raw Materials ◽  
Molecular Genetic ◽  
Food Products ◽  
Farm Animals ◽  
Resource Saving ◽  
High Quality ◽  
Rational Use ◽  
The Russian Federation ◽  
Livestock Products

Aim. The purpose of this work is to substantiate the problem of increasing the efficiency of using the genetic potential of agricultural animals and birds in specific agroecological conditions of the south of the Russian Federation to increase the production of high-quality meat, dairy and poultry products. Material and Methods. The research was conducted using analysis of statistical materials, compari-son method, analogy and systematization, analysis and comparison of empirical material. Discussion. Application of the achievements of advanced science in the field of studying the complex molecular genetic structure, genetic variation, and detailed characterization of populations of breeds of farm animals and birds bred in certain geographical and climatic conditions is an im-portant area of animal husbandry. Scientific research involves the creation of resource-saving tech-nologies aimed at the expansion and rational use of genetic farm animals and birds bred in the southern territories of the Russian Federation, the development of mechanisms and methods to in-crease the efficiency of production and processing of livestock products, including production of functional food products based on regional raw materials. The novelty of the development in this di-rection lies in the fact that such detailed studies of the characteristics of genetic resources in Russian livestock and poultry farming, with the involvement of famous foreign scientists, are carried out on the basis of scientifically based approaches, methods and mechanisms for improving adaptive abili-ties productive animals and birds, breeding and their rational use in the southern regions of the Russian Federation, using modern molecular genetic methods, with the introduction of new ap-proaches to create optimal zoo-hygienic conditions for feeding and keeping will be carried out for the first time. Conclusion. The planned research is primarily aimed at obtaining high-quality food products, in-cluding functional ones, based on regional dairy, meat and poultry raw materials.

scholarly journals Modern approaches to storage and effective processing of agricultural products for obtaining high-quality food products

2019 ◽  
Vol 89 (5) ◽  
pp. 539-542 ◽  
Author(s):  
A. G. Galstyan ◽  
L. M. Aksyonova ◽  
A. B. Lisitsyn ◽  
L. A. Oganesyants ◽  
A. N. Petrov
Keyword(s):  
Russian Federation ◽  
Raw Materials ◽  
Technological Development ◽  
Food Products ◽  
Agricultural Products ◽  
Modern World ◽  
Efficient Production ◽  
High Quality ◽  
Quality Food ◽  
The Russian Federation

In the modern world, the problem of providing the population with high-quality food products is reaching a critical point due to the increase in the population of the planet, mediated by an influence on the growth of food consumption; globalization processes, thereby contributing to fundamental changes in the structure and patterns of nutrition i.e., insufficiently effective principles of agricultural raw materials processing, etc. Today, food independence is a strategic component of a country's security, which is enshrined in a number of regulatory documents, including: the Doctrine of Food Security of the Russian Federation; the Strategy for Scientific and Technological Development of the Russian Federation; the Strategy for Improving the Quality of Food Products in the Russian Federation until 2030; and, others. The stated goals are: updating the priority tasks of group and individual products identification, including on biological and geographical features; unification of evaluation criteria and objective principles for expanding their field; traditional technologies transformation, the potential of which doesn't have the possibility of unlimited replication, etc. It is predicted that the growth of production volumes, processes and consumption systems optimization will be based on the application of a number of basic principles: “lifetime” formation of raw materials composition and properties; development of highly efficient production technologies and deep processing of agricultural products; implementation of algorithms for structuring logistics, storage and processing/disposal of food and waste; increasing energy efficiency of production processes, etc. At the same time, the strategic vectors of technology development are specialized and personalized nutrition, cross-border cooperation, food quality and safety, minimization of negative environmental impact, traceability of the food chain “from field to consumer,” etc. A priori, to achieve all this it will require the introduction of widespread modern technologies, including digital ones, as well as the modernization of traditional and the creation of new methodological and process decisions.

scholarly journals Identification of Safety and Quality Parameters for Preparation of Jellyfish Based Novel Food Products

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 263 ◽  
Author(s):  
Gianluca Bleve ◽  
Francesca Anna Ramires ◽  
Antonia Gallo ◽  
Antonella Leone
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
Quality Parameters ◽  
Salmonella Spp ◽  
Food Markets ◽  
Novel Food ◽  
Safety Parameters ◽  
Set Up ◽  
Multi Phase ◽  
First Time

Edible jellyfish are mainly consumed and marketed in Southeastern Countries, generally produced by a multi-phase drying process, using mixtures of salt and alum. Recently, jellyfish have become very attractive also for Western food markets. They are novel food in Europe and no recognized handling/processing steps have been set up yet. Moreover, no specific food safety and quality parameters are available. In this study, we identified a set of safety and quality parameters for jellyfish, based on standards and process hygiene criteria used in Europe for other products. These assays were tested on three different jellyfish preparations that can be used as raw materials for subsequent food processing. All jellyfish samples revealed the absence of pathogens (Salmonella spp. and Listeria monocytogenes), Enterobacteriaceae and Pseudomonas spp., even if a limited presence of Staphylococci was observed. No biogenic amine histamine was detected and negligible levels of total volatile basic nitrogen (TVB-N) were revealed. Total bacterium, yeast and mold counts were negligible or undetectable by conventional accredited methods, and conversely the results were higher when optimized saline conditions were used. This study, for the first time, established a set of quality and safety parameters necessary for first-operations and subsequent processing of jellyfish as novel food. Highlights: Jellyfish can represent a novel food in Europe. Identification of safety and quality parameters for jellyfish food products. Saline conditions are essential for improving safety and quality assessment of jellyfish as food.

scholarly journals COMPLEX PROCESSING OF JERUSALEM ARTICHOKE INTO FUNCTIONAL PRODUCTS

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
I. Bilenka ◽  
N. Lazarenko ◽  
О. Zolovska ◽  
N. Dzyuba
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Mass Fraction ◽  
Raw Materials ◽  
Experimental Studies ◽  
Jerusalem Artichoke ◽  
Food Products ◽  
Raw Material ◽  
Integrated Processing

. The paper presents an analysis of literary sources, which shows the importance of expanding the range of functional products and the relevance of developing technology for the integrated processing of Jerusalem artichoke tubers. For experimental studies used standardized techniques. Using the Ishikawa diagram, the most significant causal relationships of the main factors that influence the quality of healthy food products prepared on the basis of the Jerusalem artichoke are identified. Studies of the amino acid composition of tubers and limiting amino acid established. The main raw material is tested for the content of heavy metals and nitrates. The possibility of excluding the “cleaning” technological operation was experimentally substantiated and confirmed by microbiological studies. We have studied the effect of microwave processing at different processing modes to reduce the microbiological contamination of raw materials. Technologies have been developed for the processing of topinambur into candied peel and fermented products. In the technology of candied peel, to reduce the mass fraction of sugar in the finished product, which is used for sprinkling, a mixture of fructose and pectin was used. Drying was carried out to achieve in the finished candied mass fraction of moisture 14%. The parameters of the Jerusalem artichoke fermentation process were established: temperature - 20 ° С, duration 10 days, the amount of the added starter was 1% of the mass of the prepared raw material. Lactic acid bacteria Lactobacillus plantarum strain AH 11/16 were used as the starter. Fermentation was carried out before the accumulation of titratable acids 0.8 ... 0.9%, in terms of lactic acid. A flow chart of the integrated processing of Jerusalem artichoke tubers into functional food products is presented. A tasting of the developed samples was carried out, which showed high organoleptic indicators of the quality of the finished product. The developed technologies have been tested in restaurant facilities.

scholarly journals Incoming control parameters for PVC sheets used for the production of plastic cards

2021 ◽  
pp. 25-27
Author(s):  
Olena Nazarenko
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
Parameter Control ◽  
Control Parameters ◽  
High Quality ◽  
Product Quality Control ◽  
Density Surface ◽  
Form Quality ◽  
Strength Uniformity ◽  
Quality Policy

One of the main requirements for obtaining high-quality raw materials for production is a clear formulation of the necessary parameters that the manufacturer of materials must comply with in the production of raw materials. The very observance of these parameters in the future will reduce the number of production of unsuitable products and plastic cards with defects. Parameter control is carried out for each separate batch of materials. The sample during inspection should be at least 0.1 % of the total amount of material, the deviation from the parameters should be included in the tolerance. The tasks of the stage of product quality control should ensure the implementation of the quality policy, as well as the general economic policy of the enterprise. Control is an integral part of the activities of any enterprise, a regulator of factors that form quality at all stages of the production process and ensure the release of quality products. Based on the analysis and experimental studies, the main parameters that need to be monitored were determined: geometric dimensions, color, thickness, density, surface tension, tensile strength, uniformity of paint application, shrinkage during sheet sintering

scholarly journals SAFETY AND QUALITY OF FOOD PRODUCTS AND FOOD RAW MATERIALS AT THE ENTERPRISE

2021 ◽  
Author(s):  
Petro Yukhimenko ◽  
Vita Bilkevych ◽  
Yurii Mashkin
Keyword(s):  
Raw Materials ◽  
Environmentally Friendly ◽  
Food Products ◽  
Economic Incentives ◽  
Domestic Market ◽  
Organic Production ◽  
The State ◽  
High Quality ◽  
Organic Products ◽  
Institutional Order

The object of the research is the problem of providing the population with high-quality and environmentally friendly food products in order to preserve its health, improve the well-being of society. One of the most problematic is the practical implementation of the Hazard Analysis and Critical Control Point (HACCP) system approved by the Codex Alimentarius Commission. The process of overcoming resistance from manufacturers of complete identification of product quality indicators to indicators of existing standards requires the creation of an appropriate institutional order and the implementation of the principle of the strength of the state. The analysis of the current state of the market for environmentally friendly products is carried out. The main problems and directions of its development, the reasons for restraining creativity and initiatives of a bona fide manufacturer of food products are identified. The implementation of the proposed algorithm and the functioning of an integrated system for providing the domestic market with organic products is complicated by the imperfection of the institutional order and is a complex and lengthy procedure that requires an enhanced role for state institutions. In the course of the study, the approaches to modeling the process of ensuring the effective functioning of an integrated food safety production system were used. An algorithm for the complexity of this system of organic production has been determined. These stages include the analysis of production, development of the supply system, production of products, analysis and evaluation of the effectiveness of the system. For their implementation, it is proposed to create an appropriate institutional order and introduce economic incentives from the state on the basis of the principle of its strength. Thanks to this, it is possible to qualitatively control the production of organic products at every stage of its stage, from the supplier of raw materials to delivery to the consumer in the domestic and foreign markets. In comparison with similar well-known methods, the proposed approaches allow minimizing economic fraud at every stage of organizing its production, the dishonesty of organic producers, providing the food market with high-quality environmentally friendly products, the domestic market, which will have a positive effect on the welfare of consumers.

scholarly journals Manganese ores of the Kemerovo region – Kuzbass and methods of their enrichment

2020 ◽  
Vol 63 (5) ◽  
pp. 344-350
Author(s):  
O. I. Nokhrina ◽  
I. D. Rozhikhina ◽  
A. I. Edil’baev ◽  
B. A. Edil’baev
Keyword(s):  
Iron Oxide ◽  
Main Part ◽  
Raw Materials ◽  
Experimental Studies ◽  
Economic Feasibility ◽  
Technological Parameters ◽  
High Quality ◽  
Specific Content ◽  
Manganese Ores ◽  
Manganese Concentrates

Manganese ores of the vast majority of domestic deposits are of low quality: with low content of manganese (18 – 24 %) and high specific content of phosphorus (ratio P/Mn > 0.006). They have an increased content of iron and silicon and they are difficult to enrich. The main part of balance reserves of manganese ores – 98.5 million tons (64.2 %) is concentrated in large Usinskoye field in the Kemerovo region. In addition to Usinskoye, there are also deposits in this region Kaigadatskoye (32.7 million tons), Durnovskoye (300 thousand tons), Selezenskoye fields and the Chumay plot. For a comprehensive approach to solving the proposed problem it is needed to assess technical and economic feasibility of all stages (exploration, extraction and enrichment of manganese ores, their subsequent processing and consumption) of involvement of manganese ores from these deposits in production. Using developed technology of calcium-chloride enrichment, high-quality manganese concentrates are obtained from carbonate, including high-phosphorous ores of the Usinskoye field, poor oxide and ferromanganese ores of the Selezenskoye and the Durnovskoye fields. Extraction of manganese from manganese-containing raw materials into concentrate was at least 90 %. The resulting concentrate contains 58 – 64 % of manganese, less than 0.01 % of phosphorus, 0.02 – 0.05 % of iron oxide, 0.5 – 1.0 % of silica and sulfur. Thermodynamic calculations and experimental studies on the enrichment of polymetallic manganese-containing ores from the Chumay plot allowed us to determine the main technological parameters for extracting valuable components. The use of optimal technological parameters of enrichment allows extraction of up to 95 – 97 % of manganese and 98 – 99 % of nickel from raw materials.

scholarly journals NANOCELLULOSE FROM REED STALKS TO IMPROVE THE PROPERTIES OF PAPER FOR PACKAGING FOOD PRODUCTS

2021 ◽  
Author(s):  
Valerii A. Barbash ◽  
Olha V. Yashchenko ◽  
Anna S. Gondovska ◽  
Olga S. Yakymenko
Keyword(s):  
Raw Materials ◽  
Lignin Content ◽  
Environmentally Friendly ◽  
Food Products ◽  
Quality Parameters ◽  
Waste Paper ◽  
Residual Content ◽  
Plant Raw Materials ◽  
Minimum Residual ◽  
20 Nm

Background. The development of technologies for obtaining materials from plant raw materials, the use of which improves the consumer properties of cardboard and paper products and does not pollute the environment with harmful substances from synthetic polymers, is an urgent problem of our time. Objective. The purpose of the paper is to obtain pulp and nanocellulose from reed stalks by environmentally friendly methods and apply nanocellulose to improve the quality parameters of paper for packaging food products on automatic machines. Methods. To obtain pulp from reed stalks with a minimum residual content of lignin and minerals, two processing stages were used: alkaline extraction and organosolv cooking at a temperature of 97 ± 2 °C. Nanocellulose was obtained by the oxidation of organosolv reed pulp with 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO) in the TEMPO / NaBr / NaClO system, which is more environmentally friendly than acid hydrolysis. The resulting nanocellulose was applied to paper samples from waste paper and sulphate unbleached pulp at a consumption from 1 to 3 g/m2. Results. Organosolv pulp was obtained from reed stalks with a residual lignin content of 0.53 % and an ash content of 0.045 %, which was used to obtain nanocellulose. The resulting nanocellulose particles have a transverse size in the range of 5–20 nm, a length of up to several micrometers, and the tensile strength of nanocellulose films is up to 60 MPa. It is shown that the application of nanocellulose to the surface of the samples increases the breaking strength and breaking length, and reduces the surface absorbency of paper. It was determined that with a nanocellulose consumption of up to 3 g/m2, paper samples have indicators that meet the requirements of the standard for paper for packaging food products on automatic machines. Conclusions. The use of nanocellulose from reed stalks as a hardening substance for paper production will allow replacing environmentally harmful polymer additives and up to 50 % of more expensive softwood pulp with waste paper, while maintaining paper quality indicators at the level of standard requirements.

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