scholarly journals INFLUENCE OF ACTIVATED CARBON ON PHYSICAL AND CHEMICAL INDICATORS OF CHEDDAR CHEESE

2020 ◽  
Vol 3 ◽  
pp. 48-56
Author(s):  
Marina Samilyk ◽  
Anna Helikh ◽  
Natalia Bolgova ◽  
Iryna Yaremenko
Keyword(s):  
Activated Carbon ◽  
Storage Period ◽  
Cheddar Cheese ◽  
Laboratory Studies ◽  
Ph Values ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Microbiological Parameters ◽  
Entire Storage Period ◽  
Physical And Chemical

The aim of this research is to substantiate the possibility of using crushed activated carbon (hereinafter referred to as activated carbon) as a food additive in the production of Cheddar cheese in order to expand the range of this type of cheese on the market. The studied samples of Cheddar cheese, produced in accordance with the technological instructions approved in the prescribed manner, in compliance with the state sanitary regulations for dairy enterprises in accordance with GSP 4.4.4.011. According to the research results, all physicochemical, microbiological and toxicological indicators comply with the requirements of DSTU 6003:2008. It is proved that the introduction of activated carbon helps to reduce the amount of moisture without increasing the level of acidity in the finished product. Thus, ensuring the compliance of physico-chemical and microbiological indicators with the requirements of the standard. In the process of laboratory studies, the presence of carbohydrates in the control and experimental samples is revealed, which indicates the incomplete ripening of cheese in the process of cheddarization. It is established that the introduction of activated carbon during the ripening of cheese helps to reduce the amount of carbohydrates by 2.8%. The introduction of activated carbon helps to reduce the moisture content by 0.4%, in comparison with the sample without its use. The influence of activated carbon on the indicators of active and triturated acidity, which affect the safety indicators of cheddar cheese during storage for 30 days, is analyzed. As a result of the study, lower pH values of a sample of cheddar cheese with activated carbon are obtained, which helps to suppress the growth of conditionally pathogenic microflora of cheese and stabilizes microbiological parameters during storage of Cheddar cheese with activated carbon. It is proved that cheddar cheese with activated carbon maintains high quality indicators throughout the entire storage period

Authenticity Identification of Carbonated Alcochol-Free Beverages

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 16-22
Author(s):  
Irina Reznichenko ◽  
Maria Kondratieva
Keyword(s):  
Mass Fraction ◽  
Soft Drinks ◽  
Alcoholic Beverages ◽  
Consumer Market ◽  
Score System ◽  
Regulatory Documents ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Alcoholic Drinks ◽  
Physical And Chemical

The article concerns the counterfeiting problem of non-alcoholic drinks sold on the consumer market of the Russian Federation; provides data on drinks fraud methods (assortment, qualitative, quantitative and informational types). Strengthening quality control of soft drinks is one of the main directions of providing consumers with qualitative products. The authors presented authenticity identification results of carbonated soft drinks sold on the Kemerovo consumer market for compliance with the current regulatory documents requirements; run the consumer criteria analysis for the drinks identification of various brands. They obtained data on the labeling and packaging identification of selected non-alcoholic carbonated drinks samples for the compliance with current regulatory documents. A man recorded the compliance. There was an absence of the quantitative counterfeiting identification. The study described results of the organoleptic and physico-chemical quality indicators research. According to the GOST 28188-2014 “Non-Alcoholic Beverages. General Technical Conditions” the authors evaluated beverages quality by such physical and chemical indicators as the mass fraction of dry substances, acidity, and the mass fraction of carbon dioxide. The researchers run the organoleptic indicators analysis according to a score system. Authenticity identification of the selected drinks samples showed that there are no signs of counterfeiting and the products are of high quality.

Influence of Individual Physical and Chemical Indices of Cognacs on their Qualitative Characteristics

2021 ◽  
pp. 34-37
Author(s):  
Екатерина Владимировна Ульянова ◽  
Дарья Владиславовна Андриевская
Keyword(s):  
Phenolic Compounds ◽  
Multicomponent System ◽  
Storage Period ◽  
Alcoholic Beverages ◽  
Long Term Storage ◽  
Organoleptic Characteristics ◽  
Group I ◽  
Calcium Cations ◽  
Entire Storage Period ◽  
Physical And Chemical

Стабильность (розливостойкость) в течение длительного времени - одна из важных составляющих качественных характеристик спиртных напитков виноградного происхождения, в том числе коньяков. Коньяк представляет собой сложную многокомпонентную систему, включающую более 800 различных соединений, в том числе фенольный комплекс древесины дуба и минеральные вещества. В процессе длительного хранения под воздействием ряда факторов эти соединения, вступая во взаимодействие друг с другом, могут образовывать различные виды помутнений, что влечет за собой потерю товарного вида готовой продукции. Целью настоящей работы стало исследование влияния отдельных показателей физико-химического состава обработанных коньяков на изменение их стабильности в процессе хранения. В качестве объектов исследования использовали образцы обработанных розливостойких коньяков отечественного производства, которые были разделены в зависимости от возраста на четыре группы: I группа - 3-летние, 4-летние и 5-летние (23 образца); II группа - выдержанные «КВ» и выдержанные высшего качества «КВВК» (15 образцов); III группа - старые «КС» (9 образцов); IV группа - очень старые «ОС» (7 образцов). Образцы хранили в течение 6 мес. при температуре 22…25 °С, в условиях, не допускающих попадания прямых солнечных лучей. В процессе хранения проводили мониторинг изменения физико-химических показателей, розливостойкости и органолептических характеристик исследуемых образцов с периодичностью 1 раз в месяц. Установлено, что на всем протяжении хранения физико-химические показатели исследованных образцов оставались в пределах нормы. Однако, в отдельных образцах, на определенном этапе эксперимента (после 2 мес. хранения) было отмечено появление осадка. Кроме того, по результатам определения склонности к различным видам помутнений был отмечен рост доли коньяков, нестойких к необратимым коллоидным и кристаллическим помутнениям в трех группах, кроме IV группы. Полученные данные по исследованию структуры осадков и результаты тестов на розливостойкость согласуются с характером изменений массовых концентраций катионов натрия и кальция, а также фенольных соединений. В целом полученные результаты проведенных исследований показали необходимость контроля массовой концентрации катионов натрия и кальция, а также фенольных соединений при прогнозировании розливостойкости коньяков. One of the important components of the quality characteristics of alcoholic beverages of grape origin, including cognacs, is their stability (bottling resistance) for a long time. Cognac is a complex multicomponent system that includes more than 800 different compounds, including the phenolic complex of oak wood and minerals. During long-term storage, under the influence of a number of factors, these compounds, interacting with each other, can form various types of turbidity, which entails the loss of the presentation of the finished product. The aim of this work was to study the effect of individual indicators of the physical and chemical composition of processed cognacs on the change in their stability during storage. As objects of research, we used samples of processed bottling-resistant cognacs of domestic production, which were divided, depending on age, into four groups: Group I - three-year-old, four-year-old and five-year-old (23 samples); Group II - matured «KV» and matured of the highest quality «KVVK» (15 samples); Group III - old «KS» (9 samples); IV group - very old «OS» (7 samples). The samples were stored for 6 months at a temperature of 22…25 °C, in conditions out of direct sunlight. During storage, changes in physical and chemical parameters, bottling resistance and organoleptic characteristics of the samples under study were monitored at a frequency of 1 time per month. It was found that during the entire storage period, the physicochemical indicators of the studied samples remained within the normal range. However, in some samples, at a certain stage of the experiment (after 2 months of storage), the appearance of a precipitate was noted. In addition, according to the results of determining the tendency to various types of cloudiness, an increase in the proportion of cognacs unstable to irreversible colloidal and crystalline cloudiness was noted in three groups, except for group IV. The data obtained on the study of the structure of sediments and the results of tests for pouring resistance are consistent with the nature of changes in the mass concentrations of sodium and calcium cations, as well as phenolic compounds. In general, the results of the studies carried out showed the need to control the mass concentration of sodium and calcium cations, as well as phenolic compounds when predicting the pouring resistance of cognacs.

scholarly journals Assessment of Traditional Rice Beer Quality Manufactured by Different Ethnic Tribes of Assam, India

2020 ◽  
Vol 32 (12) ◽  
pp. 3029-3034
Author(s):  
Bijoy S. G oswami ◽  
Purnima Borgohain ◽  
Puja Updhya ◽  
Manoj Barthakur
Keyword(s):  
Bacterial Contamination ◽  
Sugar Content ◽  
Ethnic Communities ◽  
North East India ◽  
Ph Values ◽  
North East ◽  
Physico Chemical ◽  
Microbiological Parameters ◽  
Free Carbon Dioxide ◽  
Bicarbonate Alkalinity

Ethnic communities of North-East India consume various traditional beverages which are mostly prepared by fermentation of rice of their own. Many ethnic communities reside in Assam, India and the consumption of fermented drinks is always considered to be their culture and existence of the ethnic tribes. In present work, eight different rice beer samples are collected from different parts of Assam representing Ahom, Mising and Karbi community. The samples are characterized with respect to various physico-chemical analysis and microbiological parameters. In present work, the methodologies for the process of preparation of rice beers by different ethnic communities are also carefully observed and properly documented. It has been observed that all the samples are acidic in nature and the pH values are ranged from 2.83-5.05, while conductance ranged from 0.028-1.86 ms/cm. The amount of free carbon dioxide varies from 0.105 g/L to 6.81g/L. The amount of hardness varied from 0.012 g/L to 0.38 g/L. The sugar content of various rice beers ranged from below detection limit (BDL) to 4.4 g/100 mL while the percentage of ethanol varies from 2.2 to 5.7 g/100 mL. The correlation matrix study also shows a good positive correlation between conductance and TDS, hardness, free CO2 and bicarbonate alkalinity. In this study, no coliform bacterial contamination appeared while the colony forming unit ranged from 0.3 × 105 to 1.68 × 105 cfu mL-1.

CHANGES OF PHYSICO-CHEMICAL INDEXES AND CHEMICAL ELEMENTS OF GRAIN OF RICE REGUL BY ITS PROCESSING INTO THE GROATS

2018 ◽  
Author(s):  
Т.Г. КОРОТКОВА ◽  
А.П. ДОНЕНКО ◽  
Ю.Н. СЕДОЙ
Keyword(s):  
Chemical Elements ◽  
Rice Variety ◽  
Rice Grain ◽  
Grain Production ◽  
Rice Grains ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Rice Samples ◽  
Permissible Levels ◽  
Physical And Chemical

Определены физико-химические показатели и содержание химических элементов четырех образцов риса сорта Регул, отобранных после основных стадий процесса переработки зерна риса-сырца в крупу на ООО «Южная рисовая компания» (ЮРК) (ст. Холмская, Краснодарский край), – очищенного риса-сырца, риса после шелушения, шлифования и полировки для выявления чистоты продукции. Установлено, что в результате переработки зерна риса в крупу снижается содержание жира, фосфора, общей золы и сырой клетчатки, энергетическая ценность рисовой крупы возрастает. Содержание химических элементов в рисовой крупе соответствует предельно допустимым уровням содержания токсичных элементов, определенным ТР ТС 015/2011 «О безопасности зерна». Основные металлы содержатся в наружных слоях зерновки, мг/кг: медь 1,6 ± 0,4; свинец 1,4 ± 0,4; цинк 1,9 ± 0,5; железо 95,0; марганец 5,2 ± 1,3; диоксид кремния 6,5%. В образцах риса после полировки они не обнаружены. Содержание свинца в рисовой крупе составляет менее 0,5 мг/кг. Технология производства рисовой крупы на ООО «ЮРК» обеспечивает удаление токсичных микропримесей и чистоту произведенной продукции. Physical and chemical indicators and content chemical elements for four samples of rice variety Regul selected after the main stages of the processing of raw rice grain into cereals at the LLC “South Rice Company” (SRC) (village Kholmskaya, Krasnodar region) to determine the purity of the products: purified raw rice, rice after peeling, grinding and polishing. It is established that as a result of processing grain of rice in croup, the content of fat, phosphorus, total ash and crude fiber decreases, the energy value of rice cereal increases. Content of chemical elements in the rice crop meets the maximum permissible levels of toxic elements in accordance with TR CU 015/2011 “An grain safety”. Basic metals are contained in the outer layers of the grains, mg/kg: copper 1,6 ± 0,4; plumbum 1,4 ± 0,4; zinc 1,9 ± 0,5; iron 95,0; manganese 5,2 ± 1,3; silicon dioxide 6,5%. In rice samples after polishing they are not found. The content of lead in rice grains is less than 0,5 mg/kg. The technology of rice grain production at LLC “SRC” provides removal of toxic micro-impurities and purity of the products.

scholarly journals Microbiological and chemical indicators of water quality in indoor hotel swimming pools before and after training of swimming pool operators

2011 ◽  
Vol 10 (1) ◽  
pp. 108-115 ◽  
Author(s):  
Lovorka Bilajac ◽  
Darija Vukić Lušić ◽  
Jagoda Doko Jelinić ◽  
Tomislav Rukavina
Keyword(s):  
Water Quality ◽  
Free Chlorine ◽  
Swimming Pools ◽  
Chemical Contaminants ◽  
Ph Values ◽  
Chemical Indicators ◽  
Before And After ◽  
Microbiological Parameters ◽  
Microbial Risks

The present study was undertaken in order to determine the quality of indoor pool waters in hotels along the Croatian coast. We wanted to assess the risks of exposure to microbial and chemical contaminants and find out if training pool operators to use a quality assurance system, that we developed, influenced hygienic conditions and water quality in swimming pools or not. The samples were analysed for free chlorine, pH and several microbiological indicators according to standard laboratory methodologies. Of 1,329 samples tested, 276 were found to be unacceptable either by chemical (148) or microbiological parameters (128). After training, the proportion of unacceptable samples dropped by 23.5%, mostly according to the free chlorine values. According to our results, most of the microbiologically unacceptable samples had chlorine levels within the recommended range but their pH values were too high. A free chlorine level below 0.2 mg/L was found in 106 (82.8%) microbiologically unacceptable samples suggesting the need for maintaining the lower limit at least above 0.2 mg/L in order to reduce microbial risks to a more acceptable level. This measure combined with training of pool operators might result in reduced health risks in pool waters.

scholarly journals Development and quality assessment of honey nut drink

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Abu Saeid ◽  
Md. Atikur Rahman ◽  
Md. Rohit Hasan Utsob ◽  
Md. Uzzal Hosen ◽  
Md. Morshedul Islam ◽  
...  
Keyword(s):  
Ambient Temperature ◽  
Quality Assessment ◽  
Storage Period ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Overall Acceptability ◽  
Ph Values ◽  
Acid Ratio ◽  
Commercial Purpose ◽  
Entire Storage Period

AbstractThe objective of this study was to standardize the formulation of honey nut drink, to assess the quality parameters like pH, brix, acidity, brix acid ratio and sensory characteristics of formulated honey nut drink under 12 days of storage at ambient temperature (32±2°C). The pH values varied from 3.5 to 3.9 during storage. The brix found in three different products ranged from 7 to 13%. The acidity possesses during the entire storage period between 0.16 to 0.32%. The brix acid ratio higher found in product 2 (59.99) and lower in product 3 (35.0) under storage. The sensory profile of three different formulation was evaluated in terms of color, flavor, taste and overall acceptability. Among the three-products formulation product 1 retained better quality followed by product 3 and product 2 considering pH, brix and acidity percentage although after increasing time of storage their value also increased. The sensory profile of product 3 found in much better score followed by the product 1 and product 2 which are significantly different (p≤0.05). In conclusion, both formulation of product 1 and product 3 could be produced in commercial purpose.

scholarly journals Water Quality Management of the Waters of the Romanian River Hârtibaciu

2015 ◽  
Vol 48 ◽  
pp. 37-42
Author(s):  
Daniela Maria Șandru
Keyword(s):  
Water Quality ◽  
Quality Management ◽  
Water Quality Management ◽  
Specific Chemical ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
General Chemical ◽  
Related Quality ◽  
Physical And Chemical

This study aims at monitoring physico-chemical features of the waters of the Hârtibaciu River in Romania with a view to establishing its qualitative benchmarks. Using the waters of this river for agricultural purposes leads to the establishment of its physical and chemical features and its falling within the related quality group. This study has monitored general chemical indicators and specific chemical indicators in the waters of the Hârtibaciu River; the resulting values show that it falls within the 2nd/3rd quality group.

Mixed Bacterial and Physico-Chemical Index of Changes in Sausage Fermentation Process

2013 ◽  
Vol 634-638 ◽  
pp. 1491-1494
Author(s):  
Shi Kuan Wang ◽  
Ming Pan ◽  
Ren You Xie ◽  
Yu Cheng Hong ◽  
Yan Li Xu
Keyword(s):  
Fermentation Process ◽  
Ph Value ◽  
Early Stage ◽  
Fermented Sausage ◽  
Fermentation Time ◽  
Chemical Indicators ◽  
Chemical Index ◽  
Physico Chemical ◽  
Fermented Sausages ◽  
Physical And Chemical

Application of Lactobacillus plantarum, Staphylococcus aureus, Hansenula yeast, three kinds of fermented sausages as a leavening agent, determines bacteria in fermented sausage fermentation process and the physical and chemical indicators of change. In the fermentation process, the pH value keeps falling, and 18h of fermentation, pH value reaches 5.109. The moisture and nitrite has been in decline. In the early stage of fermentation, Lactobacillus breeds slowly, yeast and cocci grow rapidly. After 6 h of fermentation, the lactic acid bacteria blooms, staphylococci and yeast growth and reproduction is inhibited, the number declines, when the fermentation time reaches15h, the number of staphylococci and yeasts begin to increase.

scholarly journals Physico-chemical Changes in Tomato (Solanum lycopersicum L.) Fruits as Influenced by Cultivation Systems and Modified Atmosphere Packaging

2013 ◽  
pp. 74-104
Author(s):  
Ness Marie Sta. Iglesia ◽  
Marcelo Quevedo ◽  
Zenaida Gonzaga
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Chemical Changes ◽  
Cultivation System ◽  
Solanum Lycopersicum L ◽  
Ambient Storage ◽  
Physico Chemical ◽  
Production Areas ◽  
Physical And Chemical

Tomatoes are highly perishable and postharvest losses vary greatly among production areas and seasons of production. This study was conducted to evaluate the effects of open or protected cultivation system and postharvest modified atmosphere packaging (MAP) on the physical and chemical changes of tomatoes during ambient storage with temperatures ranging from 20°C to 35°C and relative humidity (RH) of 80% to 90%. The cultivation system had no significant effect on the physicochemical constituents. In contrast, MAP storage significantly influenced some of the storage parameters evaluated. Use of paper bags and 0.02 mm thick low density polyethylene bags with diffusion holes slightly delayed ripening, effectively reduced weight loss, minimized decay incidence and maintained better visual quality throughout the 12 – day storage period relative to fruits stored in the open.

scholarly journals Effect of Different Storage Period on Lactic Acid Bacterias from Goji Yogurt and Goji Yogurt with Honey

2014 ◽  
Vol 71 (1) ◽  
pp. 75
Author(s):  
Ancuta M. Rotar ◽  
Cristina Semeniuc ◽  
Florina Bunghez ◽  
Mirela Jimborean ◽  
Carmen Pop
Keyword(s):  
Lactic Acid ◽  
Shelf Life ◽  
Sugar Content ◽  
Chemical Properties ◽  
Storage Period ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Ph Values ◽  
Physico Chemical ◽  
Technology Area

Lactic acid bacterias (LAB: Streptococcus thermophilus-ST, Lactobacillus bulgaricus-LB) are well known in the food technology area for their ability to produce lactic acid (LA) from carbohydrates throught fermentation. In case of goji yogurt the interaction between the two species of LAB has influence on the fermentation period and LA quantity. LAB’s are widely used in the food industry because their growth in the dairy products lowers the carbohydrate content, they can also drop the pH values under 4.0, values were common pathogens are inhibited, and because of all these properties they are capable to prolong the shelf life. The present study aims to observe the evolution of LAB’s – ST and LB, from goji yogurt (7%) (A) and goji yogurt (7%) with honey (B) during the shelf life in corelation with other physico-chemical properties such as sugar content, fat content and dry matter. The samples for the evaluation were taken in the first day of storage, at the middle of storage period and in the last day of storage.

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