scholarly journals Study of the efficiency of the inhibitory effect of antimicrobial preparations in the production of sugar substances

2021 ◽  
pp. 43-49
Author(s):  
Nataliia Husiatynska ◽  
Svitlana Teterina ◽  
Nataliia Hryhorenko ◽  
Olha Kalenik
Keyword(s):  
Thermophilic Bacteria ◽  
Raw Materials ◽  
Experimental Studies ◽  
Inhibitory Effect ◽  
Cane Sugar ◽  
Mycelial Fungi ◽  
Microbiological Processes ◽  
Pure Cultures ◽  
Research Objects ◽  
Vegetable Raw Materials

This article presents the relevance of the issue of inhibition of microbiological processes at different stages of processing of sugar-containing raw materials, in particular ensuring the microbiological purity of juices and syrups in the production of sugar substances. Information on the composition of microbiota contaminating raw materials in the production of beet sugar, raw cane sugar, food syrups from sugar sorghum is analyzed. Experimental data on the evaluation of the effectiveness of a number of antimicrobial preparations in terms of growth retardation of pure cultures of microorganisms and the effect of disinfection during the introduction of preparations are presented. The greatest danger in production is caused by the development of spore-forming and mucus-forming bacteria, which led to the choice of research objects. Thus, the effect of antimicrobial preparations on microorganisms: mesophilic bacteria Bacillus subtilis, B. megatherium, thermophilic bacteria B. stearothermophilus, mucus-forming bacteria of the genus Leuconostos, was investigated. In addition, the effect of antimicrobials on mycelial fungi of the genus Aspergillus was studied. Based on the conducted experimental studies, the range of costs of the studied antimicrobial preparation for the suppression of contaminating microflora in the production of sugar and food syrups from vegetable raw materials was determined

scholarly journals ВИЗНАЧЕННЯ ГІГІЄНІЧНИХ ВЛАСТИВОСТЕЙ ВКЛАДНИХ ІНДИВІДУАЛЬНИХ ЗАСОБІВ З ВСТАВКАМИ РОСЛИННОЇ СИРОВИНИ У ВЗУТТЯ

2022 ◽  
pp. 19-26
Author(s):  
MARYNA LESHCHYSHYN ◽  
OLGA IUNGIN
Keyword(s):  
Moisture Content ◽  
Raw Materials ◽  
Experimental Studies ◽  
Inhibitory Effect ◽  
Normative Values ◽  
Vapor Permeability ◽  
Aqueous Extracts ◽  
Plant Materials ◽  
Custom Made

Purpose: To conduct experimental studies of embedded hygienic installed insoles with tableted plant inserts in footwearMethodology. The properties of embedded hygienic insoles have been studied for vapor permeability and moisture content according to the methods of GOST 22900-78. The solid inserts were ground and extracted with distilled water for a week to obtain aqueous extracts for microbiological studies. Determination of antimicrobial activity was performed using a culture of S.aureus ATCC 25923 in microtiter 96-well plates in liquid nutrient medium NB spectrophotometrically by optical density (Hipo MPP-96, Biosan, λ = 620 nm, control medium – by the location of a non-sterile sample with (30 × 30 mm) on the surface of sterile NA medium.Findings. To improve the hygienic characteristics of the inner space of the shoe, the research presents embedded hygienic products with solid inserts in the form of tablets from the plant raw materials of medicinal thyme and sage. The technological characteristics of tableted inserts from vegetable raw materials are given. The results of vapor permeability and moisture content in the studied samples are obtained, which correspond to the normative values according to GOST 940-81 and are safe for human feet.Originality. Determination of indicators of vapor permeability and moisture content of embedded hygienic installed insoles with tableted plant inserts and establishing their compliance with regulatory requirements. Determined the regularities of inhibitory effect of aqueous extracts of thyme on the growth of biomass of gram-negative bacteria in planktonic culture.Practical value. Another advantage of custom-made shoes is the ability to consider the customer's preferences regarding shoe care products during the operation. At the same time, an important task is to ensure the hygiene of the inner space of the shoe through the use of insoles containing elements obtained from medicinal plant materials.

TECHNOLOGY OF INACTIVATION OF MICROORGANISMS IN FOOD PRODUCTS

2018 ◽  
Author(s):  
С.А. РОМАНЧИКОВ
Keyword(s):  
Electric Current ◽  
Thermophilic Bacteria ◽  
Raw Materials ◽  
Ohmic Heating ◽  
Food Products ◽  
Microbiological Processes ◽  
Refrigeration Equipment ◽  
Fold Reduction ◽  
Aerobic Processes ◽  
Equipment Modernization

Предложена технология производства консервированных продуктов питания на водной основе. Технология инактивирования микроорганизмов и прекращения аэробных процессов в продуктах питания основана на использовании модернизированного технологического оборудования и химических веществ. Устройство для обработки электрическим током (омический нагрев) позволяет ингибировать размножение микроорганизмов – мезофильных, термофильных бактерий и плесневых грибов при кратковременном хранении сырья. Устройство для магнитной обработки воды обеспечивает: повышение проницаемости биологических мембран клеток; изменение водородных связей; увеличение электропроводности воды; ускорение процесса и усиление в 1,6–2 раза растворимости моющего средства в воде при помывке упаковочной тары. Устройство для замедления микробиологических процессов увеличивает срок хранения продуктов питания в жидких средах при температуре окружающего воздуха 20–22°С до 8 сут без использования холодильного оборудования. Модернизация устройства для замедления микробиологических процессов способствует сокращению в 2 раза электроэнергии, расходуемой на прекращение развития микроорганизмов. Для достижения поставленной цели в состав ингредиентов включено химическое вещество. Использование в технологии лекарственного препарата (аспирин) повышает эффективность прекращения аэробных процессов. Воздействие постоянного электрического тока позволяет прекратить микробиологические процессы при заданных параметрах: частота f 50 Гц, напряжение U 36 В, сила тока I0,9–1 A. Установлено снижение активности развития микроорганизмов. Исключена возможность распространения микробиологической порчи от одной партии к другой. Повышена проницаемость мембран тканевых клеток. Увеличен срок хранения продуктов питания без ухудшения качественных показателей до 3 лет. Предложено устройство, позволяющее осуществить хранение продуктов питания на водной основе без использования холодильного оборудования. A technology for the production of canned food products on a water basis has been proposed. The technology of inactivation microorganisms and the cessation of aerobic processes in food products is based on the use of modernized technological equipment and chemicals. The device for processing by an electric current (ohmic heating) allows to stop the reproduction of microorganisms (mesophilic, thermophilic bacteria and mold fungi) during short term storage of raw materials. The device for magnetic treatment of water provides an increase in the permeability of biological membranes of cells; change of hydrogen bonds; increases the electrical conductivity of water; accelerates the process and increases 1,6–2 times the solubility of the detergent in water when washing the packaging. The device for slowing down microbiological processes increases the shelf life of food products in liquid media, at an ambient temperature of 20–22°C for up to 8 days without the use of refrigeration equipment. Modernization of the device to slow down microbiological processes contributes to a 2-fold reduction in the amount of electricity consumed to stop the development of microorganisms. To achieve this goal, a chemical was included in the ingredients. Use in the technology of the drug (aspirin) increases the effectiveness of stopping aerobic processes. The effect of a constant electric current makes it possible to stop microbiological processes at specified parameters (frequency f 50 Hz, voltage U 36 V, current I 0,9–1 A). The activity of microorganism development was reduced is established. The possibility of spreading microbiological damage from one batch to another is excluded. The permeability of membranes of cells of fabrics is increased. The period of storage of products without deterioration of quality indicators is increased to 3 years. A device that allows storing food products on a water basis without the use of refrigeration equipment is proposed.

scholarly journals PERSPECTIVES OF VEGETABLE PRESSED SKINS PROCESSING AND USE IN FOOD INDUSTRY

2021 ◽  
pp. 37-43
Author(s):  
Aleksandr Cherevko ◽  
Valeriy Mykhaylov ◽  
Оlga Mayak ◽  
Andrey Shevchenko ◽  
Svitlana Prasol ◽  
...  
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Experimental Studies ◽  
Raw Material ◽  
Vacuum Drying ◽  
Swelling Degree ◽  
Technological Production ◽  
Material Separation ◽  
Vegetable Raw Materials ◽  
Drying Regime

Vegetable concentrates contain in their composition dietary fibers, microelements, color-forming substances, allowing to use them as a replacer of a main substance in food products rather successfully. The authors propose a way of vegetables processing into vegetable semi-products. Vacuum drying of vegetable pressed skins using vibration is provided. The method of vegetables processing into vegetable concentrates on an example of carrot provides raw material separation in juice and pressed skin with further separate processing of each component. For realizing the proposed method, a technological production line of concentrates of vegetable raw materials, including developed and studied equipment: vacuum evaporating apparatus with a device for heating and mixing, vacuum vibration dryer has been developed. Experimental studies of a swelling degree, solubility and reproduction of vegetable pressed skins have proved an advantage of drying raw materials under the influence of vibration that confirmed the choice of process parameters. Vegetable pressed skins at using vibration and vacuum have a swelling degree by 120…170 % more than at the convection drying regime

A possibility of using nickel concentrate, obtained as a result of hydrometallurgical enrichment of manganese-containing raw materials, at steel alloying

2020 ◽  
Vol 76 (7) ◽  
pp. 709-715
Author(s):  
O. Yu. Kichigina
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
Selective Extraction ◽  
Technological Parameters ◽  
Nickel Iron ◽  
Nickel Recovery ◽  
Nickel Concentrate ◽  
Steel Alloying ◽  
High Degree ◽  
Comprehensive Processing

At production of stainless steel expensive alloying elements, containing nickel, are used. To decrease the steel cost, substitution of nickel during steel alloying process by its oxides is an actual task. Results of analysis of thermodynamic and experimental studies of nickel reducing from its oxide presented, as well as methods of nickel oxide obtaining at manganese bearing complex raw materials enrichment and practice of its application during steel alloying. Technology of comprehensive processing of complex manganese-containing raw materials considered, including leaching and selective extraction out of the solution valuable components: manganese, nickel, iron, cobalt and copper. Based on theoretical and experiment studies, a possibility of substitution of metal nickel by concentrates, obtained as a result of hydrometallurgical enrichment, was confirmed. Optimal technological parameters, ensuring high degree of nickel recovery out of the initial raw materials were determined. It was established, that for direct steel alloying it is reasonable to add into the charge pellets, consisting of nickel concentrate and coke fines, that enables to reach the through nickel recovery at a level of 90%. The proposed method of alloying steel by nickel gives a possibility to decrease considerably steel cost at the expense of application of nickel concentrate, obtained out of tails of hydrometallurgical enrichment of manganese-bearing raw materials, which is much cheaper comparing with the metal nickel.

Validation of Numerical Models Used for Designing the Composite Blade for ILX-27 Rotorcraft

2019 ◽  
Vol 2019 (4) ◽  
pp. 23-31
Author(s):  
Jakub Wilk ◽  
Radosław Guzikowski
Keyword(s):  
Epoxy Composite ◽  
Numerical Models ◽  
Experimental Studies ◽  
Strength Analysis ◽  
Laminate Glass ◽  
Composite Blade ◽  
Real Objects ◽  
Validation Procedure ◽  
Research Objects ◽  
Comparison Of The Results

Abstract The paper presents the validation procedure of the model used in the analysis of the composite blade for the rotor of the ILX-27 rotorcraft, designed and manufactured in the Institute of Aviation, by means of numerical analyses and tests of composite elements. Numerical analysis using finite element method and experimental studies of three research objects made of basic materials comprising the blade structure – carbon-epoxy laminate, glass-epoxy composite made of roving and foam filler – were carried out. The elements were in the form of four-point bent beams, and for comparison of the results the deflection arrow values in the middle of the beam and axial deformations on the upper and lower surfaces were selected. The procedure allowed to adjust the discrete model to real objects and to verify and correct the material data used in the strength analysis of the designed blade.

Kinetic Principles of the Vegetable Raw Materials Hydrothermal Treatment

Food Industry ◽  
2018 ◽  
Vol 3 (4) ◽  
Author(s):  
Albert H-H. Nugmanov ◽  
Olesya A. Aleksanyan ◽  
Miguel A. S. Barzola
Keyword(s):  
Hydrothermal Treatment ◽  
Raw Materials ◽  
Vegetable Raw Materials
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