scholarly journals Water in bakery production technology products with delayed bakery

Food systems ◽  
2021 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Ya. G. Verkhivker ◽  
E. M. Myroshnichenko ◽  
O. V. Petkova
Keyword(s):  
Mechanical Properties ◽  
Fermentation Process ◽  
Raw Materials ◽  
Starter Cultures ◽  
Technological Operation ◽  
Deep Freezing ◽  
Slowing Down ◽  
Technology Products ◽  
Low Temperature Process

In bakery water is used as a solvent for salt, sugar and other raw materials: for dough preparation, preparation of liquid yeast, starter cultures; goes for household needs cleaning of raw materials, equipment, premises, for heat engineering purposes — the production of steam necessary to humidify the air in proofing cabinets and ovens. Water plays an important role in the technology of delayed baking of bread products or in the technology of frozen semi-finished products: it is used during kneading to obtain an optimally developed gluten frame for better form and gas holding capacity; to obtain cold dough, which is the basis for slowing down the onset of the fermentation process, while fermentation should be minimized or completely absent; the amount of water affects the consistency of the dough for better dimensional stability during defrosting. Also, a low-temperature process, deep freezing strongly affects the structural and mechanical properties of the dough and the quality of the finished product; secondly, under certain parameters of freezing, the structure of the intracellular water of yeast can lead to a decrease in their activity, and even to the death of microorganisms. Therefore, the issues of the quality and quantity of water at any technological operation in bakery production with delayed baking are issues of the quality of finished products and therefore are very relevant.

scholarly journals RESEARCH INTO MECHANICAL PROPERTIES OF MINCED MEAT AND FINISHED PRODUCTS

2017 ◽  
Vol 4 ◽  
pp. 43-51
Author(s):  
Yuriy Suсhenko ◽  
Vladislav Suсhenko ◽  
Mikhail Mushtruk ◽  
Vladimir Vasyliv ◽  
Yuriy Boyko
Keyword(s):  
Mechanical Properties ◽  
Mechanical Characteristics ◽  
Raw Materials ◽  
Meat Products ◽  
Tissue Fluid ◽  
Strained State ◽  
Inorganic Substances ◽  
Minced Meat ◽  
Cutting Mechanisms

Studies were conducted of the stressed-strained state of biopolymers of meat, which were exposed to the processes of elastic, residual and highly elastic deformation at cutting and mincing. Analysis of the structure of this natural biopolymer and the evaluation of mechanical characteristics of meat under normal and low temperatures are important factors that are taken into account for the rational selection of meat mincing machines and tools in the production of meat products, minced meat, semi-finished and sausage products. The structure of meat is a system of structured protein fibers, impregnated with tissue fluid, which is protein sol that contains organic and inorganic substances, soluble in it. The tissues that the meat is composed of belong to natural biopolymers, so conducting analytical studies into mechanical properties of meat within the framework of our understanding of the mechanics of polymers will make it possible to improve mincing processes, employed during manufacturing of meat products. In order to prevent meat overheating, the mincing process is performed at several stages. For example, in cutting mechanisms of choppers, they use a row of knives and grids with holes, diameter of which gradually changes from the original size of0.06 mto 0.003-0.002 min the outlet grids. Quality indicators of the finished products are affected by mechanical characteristics of raw materials and the way the cutting process is carried out. In the course of conducted analysis it was found that in modern food production there remain unresolved important problems, which address current issues, related to rheological and structural mechanical properties of meat raw material. First of all, it concerns theoretical and practical developments that enhance an understanding of physico-chemical and mechanical properties of raw materials, which will make it possible to develop theoretical foundations and experimentally substantiate the new conceptual approach to solving the task of improving the quality of semi-finished products and durability of equipment at meat processing enterprises of APC. The research is the basis for constructive and technological solutions, choice of mode, kinematic and dynamic parameters of cutting devices, steel and wear resistant coatings for cutting tools that provide saving of energy and materials at meat mincing, high quality of minced meat. and finished products and appropriate service life of the equipment. It was established that in order to determine characteristics of the strained state of meat, it is necessary to apply a circular diagram of loading-unloading, which allows analysis of behavior of the sample in a closed cycle of changing in external load. An analysis indicates a very large dependence of meat elasticity module on temperature. Dependences of this kind are generally characteristic of polymer bodies.

scholarly journals Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments

2020 ◽  
Vol 2020 ◽  
pp. 1-8 ◽  
Author(s):  
Bikila Wedajo Lemi
Keyword(s):  
Fermentation Process ◽  
Raw Materials ◽  
Scientific Work ◽  
Starter Cultures ◽  
Natural Fermentation ◽  
Fermented Beverages ◽  
Fermented Beverage ◽  
Work Done ◽  
Traditional Fermentation ◽  
Household Processing

Globally, fermented beverage and condiments are made by using different conventional practices, raw materials, and microorganisms. This paper presents the available literature review on the technology and microbiology of traditional Ethiopian beverages and condiment products. Traditional fermented beverage and condiment products have essential vitamins, minerals, enzymes, and antioxidants that are all enhanced through the process of traditional fermentation practices. In Ethiopia, fermented beverage and condiment products have practiced in a long history. During the production of traditional fermented beverage and condiment products, controlled natural fermentation process with the absence of starter cultures are used to initiate it. Moreover, the preparation of many traditionally fermented beverage and condiment products is still practiced in a household art, thereby a wide variety of fermented beverages and condiments are consumed in Ethiopia. In conclusion, the review discusses the nature of the beverage and condiment preparation, poor traditional household processing, and the extent and limitation of scientific work done so far and suggests some recommendations to limit the problem in Ethiopia.

scholarly journals Research into special technological effects for formation of wear resistant coatings using mineral raw materials of the far eastern region

2018 ◽  
Vol 56 ◽  
pp. 03027
Author(s):  
Viktor Makienko ◽  
Igor Romanov ◽  
Pavel Sokolov ◽  
Alexander Atenyaev ◽  
Dmitry Pervakov
Keyword(s):  
Mechanical Properties ◽  
Raw Materials ◽  
Experimental Studies ◽  
Eastern Region ◽  
Mineral Raw Materials ◽  
Wear Resistant Coatings ◽  
Thermal Fields ◽  
Additional Influence ◽  
Far Eastern

The results of the study of the possibility of using additional technological influence in the formation of doped coatings are presented. The distribution of thermal fields has been calculated, which makes it possible to estimate and predict the influence of additional influence on the formation of the coating in a simplified manner. Experimental studies have shown that additional technological influence promotes mixing of the melt, leading to an increase in the transition of alloying elements, as well as an increase in the mechanical properties and quality of the weld metal.

Dispersing the Charge as a Way to Improve the Quality of Ceramic Bricks

2018 ◽  
Vol 931 ◽  
pp. 558-563 ◽  
Author(s):  
Viktoriya A. Guryeva ◽  
Viktor V. Dubineckij ◽  
Aleksandr V. Doroshin
Keyword(s):  
Mechanical Properties ◽  
Original Composition ◽  
Water Absorption ◽  
Raw Materials ◽  
Physical And Mechanical Properties ◽  
Dust Particles ◽  
Drill Cuttings ◽  
Additional Processing ◽  
Grinding Time

Investigations of the influence of dispersion of feedstock on the basis of clay of the Buguruslan deposit and drill cuttings from the facilities of PJSC «Orenburgneft» have been carried out, it is revealed that as the grinding time increases, the content of clay and dust particles increases. Intensive sintering of the samples between 1000 °C and 1100 °C has been established, which is confirmed by the compaction of the samples and the decrease in the water absorption of the ceramic masses. Minimal water absorption, within 2.35%, showed a sample of 3-hour grinding, and a sample of a 2-hour grinding of 8.34%. As a result of the study of dispersion of the charge on the basis of clay raw materials and drill cuttings, it was found that by subjecting the original composition to additional processing, within 2 hours, the physical and mechanical properties of ceramic bricks can be improved.

Exploring Possibilities of Implementation of Special Rutile Electrodes for Welding Microalloyed Steels

2016 ◽  
Vol 1138 ◽  
pp. 19-24
Author(s):  
Mihailo Mrdak ◽  
Nikola Bajić ◽  
Marko Rakin ◽  
Darko Veljić ◽  
Zoran Karastojković ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Weld Metal ◽  
Microalloyed Steel ◽  
Raw Materials ◽  
Microalloyed Steels ◽  
Test Results ◽  
Medium Thickness ◽  
Cored Wire ◽  
Ni Content

The paper presents test results of a new quality of a special rutile electrode, with a core of flux-cored wire made from local raw materials, based on analyzing mechanical properties and microstructure of the weld metal in MMA welding. The base metal for experimental welding was microalloyed steel marked J55 (thickness 7.0 mm) according to API Spec 5L standards (EN 10113-3. and JUS C.B0 502) which was produced in Smederevo steelworks. For experimental welding a special electrode IHIS E 35 R-2 was used, with a medium thickness rutile coating, a core of flux-cored wire and Ni content of 2.5%. The results of the analyzes indicate that the new quality special rutile electrode with the flux-cored wire core provides good structural and mechanical properties of weld metal in microalloyed steel welded joints.

The Role of Leuconostoc mesenteroides Species of Lactic Acid Bacteria in Fermenting Vegetables

2020 ◽  
pp. 30-36
Author(s):  
NE Posokina ◽  
AI Zakharova
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Raw Materials ◽  
Fermented Food ◽  
Starter Cultures ◽  
Primary Role ◽  
Plant Materials ◽  
Biological Potential ◽  
Fermented Products

Introduction: Fermentation is a biotechnological process of preserving the biological potential of raw materials and transforming them in order to impart new organoleptic properties and to increase nutritional value of the product allowing diversification of daily meals; thus, in some countries fermented products make up a significant part of the human diet. Despite the fact that fermented products are very useful for humans, the fermentation process itself remained rather complicated for reproduction during a long time. Currently, starter cultures are used in industrial production of fermented food products enabling the production of foodstuffs with a guaranteed range of consumer properties. Such species of lactic acid bacteria as Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus, and Weissella play the main role in production of fermented food and drinks while L. mesenteroides plays the primary role in starting fermentation of many types of plant materials including cabbage, beet, turnip, cauliflower, green beans, chopped green tomatoes, cucumbers, olives, etc. Objective: To control and manage the industrial fermentation process, it is important to determine the main processes occurring at different stages and the types of lactic acid microorganisms responsible for initiation, continuation and completion of the process. Results: This review shows that, despite the variety of fermentable vegetables, L. mesenteroides species of lactic acid bacteria are of particular importance at the primary heteroenzymatic stage since during this very period the processed raw materials form conditions for inhibiting pathogenic and facultative pathogenic microflora and create optimal environment for subsequent development of targeted microorganisms determining the quality of finished products. Conclusions: When developing food technology, L. mesenteroides species of lactic acid bacteria must be an indispensable component of industrial starter cultures for obtaining final products of consistently high quality.6

scholarly journals Metabolomics-Based Study of the Effect of Raw Materials to the End Product of Tempe—An Indonesian Fermented Soybean

Metabolites ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 367
Author(s):  
Adinda Darwati Kadar ◽  
Made Astawan ◽  
Sastia Prama Putri ◽  
Eiichiro Fukusaki
Keyword(s):  
Environmental Factors ◽  
Raw Materials ◽  
Starter Culture ◽  
Metabolite Profile ◽  
Starter Cultures ◽  
Raw Material ◽  
Fermented Soybean ◽  
Metabolite Profiles ◽  
Soybean Food

Tempe is a fermented soybean food from Indonesia, made by inoculating Rhizopus spp. onto cooked and dehulled soybean. Tempe has been a part of Indonesian culture since the 16th century and is now produced globally as a highly nutritious plant-based food. Despite a longstanding history on the production of tempe, very few studies have been reported to understand the effect of raw material to the end product metabolite composition. In this research, we applied GC/MS-based metabolite profiling to investigate the effect of various possible factors that might affect the final product (environmental factors, raw materials, and starter cultures). Representative samples were tempe produced by Indonesian industries, Japanese industries as well as laboratory made tempe. The results showed that both environmental factors and raw materials (soybean, water, and starter culture) contributed to the tempe metabolite profile. Here we found the possibility that starter cultures might play a greater role to determine the metabolite profiles compared to other tested factors. This research might provide useful insights for the larger scale industries to maintain the quality of tempe for the benefit of the consumers.

scholarly journals Human-Directed Fermentation as a Factor Securing Stable Quality of Sauerkraut

2020 ◽  
pp. 44-49
Author(s):  
VV Kondratenko ◽  
NE Posokina ◽  
OYu Lyalina
Keyword(s):  
Food Safety ◽  
Raw Materials ◽  
Starter Cultures ◽  
Physical Factors ◽  
Fermented Foods ◽  
Complex Species ◽  
Factors Affecting ◽  
Plant Raw Materials ◽  
Processed Products

Introduction: Introduction: Food safety is an absolute priority for both producers and consumers. It is obvious that the issues of safety, sanitation, quality and consistency apply to all processed products, not only to fermented ones. However, the industry of fermented foods is unique: it is the industry where a product success depends, inter alia, on the growth and activity of microorganisms. Today, there is a need to summarize knowledge about the factors that affect the development of the target microflora of fermented plant objects and, as a result, to obtain a quality product that has an undoubted biological and nutritional value with minimal losses during its production. Objectives: Our goal was to generalize factors affecting the development of the target microflora, the quality of fermented vegetable products, and microbial spoilage during storage. Results: The article discusses basic principles of vegetable fermentation from the microbiological and biochemical points of view. Under the influence of dynamically changing conditions in the process of fermentation of plant raw materials, there occurs a complex species change of microorganisms involved in this process. The most important group of microorganisms includes lactic acid bacteria used in fermentation of vegetables for manufacturing products that are more stable during storage. Conclusions: Fermentation is an affordable and energy-saving method of vegetable processing. It helps increase food safety by reducing the risk of growth of pathogenic microorganisms to infectious or toxicogenic levels. The researchers studying fermentation of plant raw materials and creating starter cultures for this process are faced with the task of improving the quality and reducing spoilage of fermented vegetables. This can be achieved by organizing a human-directed fermentation process using a combination of biological, chemical, and physical factors.

scholarly journals Valorization of granite micronized stones wastes for eco-friendly production of fired clay bricks

2021 ◽  
Vol 3 (11) ◽  
Author(s):  
Blasius Ngayakamo ◽  
Gbetoglo Charles Komadja ◽  
Abdulhakeem Bello ◽  
Azikiwe Peter Onwualu
Keyword(s):  
Mechanical Properties ◽  
Raw Materials ◽  
Research Work ◽  
Fine Powder ◽  
Value Added ◽  
Engineering Properties ◽  
Chemical Compositions ◽  
Clay Bricks ◽  
Granite Powder

AbstractConstruction and mining industries around the globe have been criticized for production of enormous solid wastes that have potential environmental impacts. Therefore, this study presents a feasible approach to recover and utilize granite micronized stones waste for production of eco-friendly bricks. This research work, aimed at substituting a natural clay with granite powder to produce value-added bricks with pronounced physical–mechanical properties. The micronized granite waste stones were crushed and ground to obtain a fine powder sample. Thereafter, different batch compositions containing a varied proportions of granite powder were prepared and fired at different sintering temperatures: 900, 1000 and 1100 °C. The raw materials and bricks were characterized for their chemical compositions, microstructural, mineralogical and physical–mechanical properties. The results showed that, an increase in granite waste powder and sintering temperature enhanced the quality of fired clay bricks in terms of mechanical strength and decreased simultaneously the apparent porosity and water absorption. The final experimental approach showed that, the possibility to produce eco-friendly bricks containing up to 30 wt% of granite powder with enhanced engineering properties fired at 1100 °C is promising. Graphic abstract

scholarly journals SIFAT FISIK DAN MEKANIK PAPAN PARTIKEL BERDASARKAN KOMPOSISI LIMBAH KULIT BUAH PINANG DAN LIMBAH KAYU GERGAJIAN DENGAN VARIASI KADAR PEREKAT

2021 ◽  
Vol 9 (2) ◽  
pp. 207
Author(s):  
Asmawati Wurya Sari ◽  
M Dirhamsyah ◽  
Yuliati Indrayani
Keyword(s):  
Mechanical Properties ◽  
Moisture Content ◽  
Water Absorption ◽  
Raw Materials ◽  
Urea Formaldehyde ◽  
Physical And Mechanical Properties ◽  
Betel Nut ◽  
Particle Board ◽  
Composition Ratio

This research aimed to analyze the physical and mechanical properties of particleboard based on the composition of raw materials and adhesive content as well as their interaction with the optimum quality of particle boards that meet JIS A 5908-2003 standards. The particleboard was made with a size of 30 cm x 30 cm x 1 cm with a target density of 0.7 g/cm³.  The pressing was done at a temperature of 140°C for 8 minutes with a pressure of 25 kg/cm². The composition ratio of betel nut peel waste and sawdust varied, namely 60% betel nut peel waste: 40% sawdust, 50% betel nut peel waste: 50% sawdust, and 40% betel nut peel waste: sawdust 60%. The adhesive used was Urea Formaldehyde with a concentration of 12%, 14%, and 16%. The results showed that all test values met the JIS A 5908: 2003 standard except the MOE test. The optimum value of particle board of betel nut peel and sawdust was with a composition ratio of 50% betel nut peel waste: 50% sawdust, 16% adhesive content, with a density value of 0.6876 g/cm³, a moisture content of 9,4530%, water absorption 34,5306%, thickness expansion 8,2508%, MOE 12432,6243 kg/cm², MOR 205,8462 kg/cm², adhesive firmness 2,2530 kg/cm², screw holding strength 81,6861 kg/cm².Keywords: adhesive content, betel nut peel waste, material composition, mechanical properties, particleboard, physical.Abstrak Penelitian ini bertujuan untuk menganalisis sifat fisik dan mekanik papan partikel berdasarkan komposisi bahan baku dan kadar perekat serta interaksi keduanya terhadap kualitas papan partikel yang optimum serta memenuhi standar JIS A 5908-2003. Papan partikel dibuat dengan ukuran 30 cm x 30 cm x 1 cm dengan target kerapatan 0,7 g/cm³. Pengepresan  pada suhu 140°C selama 8 menit dengan tekanan 25 kg/cm². Perbandingan komposisi kulit buah pinang dan serbuk kayu gergaji bervariasi yaitu kulit buah pinang 60% : serbuk kayu gergaji 40%, kulit buah pinang 50% : serbuk kayu gergaji 50% dan kulit buah pinang 40% : serbuk kayu gergaji 60%. Perekat yang digunakan adalah Urea Formaldehida dengan konsentrasi 12%, 14% dan 16%. Hasil penelitian menunjukkan semua nilai uji memenuhi standar JIS A 5908 : 2003 kecuali uji MOE. Nilai papan partikel kulit buah pinang dan serbuk kayu gergaji optimum dengan perbandingan komposisi kulit buah pinang 50% : serbuk kayu gergaji 50%, kadar perekat 16%, dengan nilai densitas 0,6876 g/cm³, kadar air 9,4530%, daya serap air 34,5306%, pengembangan tebal 8,2508%, MOE 12432,6243 kg/cm², MOR 205,8462 kg/cm², Keteguhan rekat 2,2530 kg/cm², kekuatan menahan sekrup 81,6861 kg/cm².Kata kunci : papan partikel, kadar perekat, kulit buah pinang, komposisi bahan, sifat fisik dan mekanik.

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