scholarly journals Assessment of microstructural changes in processed products from green peas

Food systems ◽  
2021 ◽  
Vol 4 (3) ◽  
pp. 213-219
Author(s):  
A. V. Samoilov ◽  
N. M. Suraeva ◽  
M. V. Zaytseva
Keyword(s):  
Raw Materials ◽  
Microstructural Analysis ◽  
Starch Grains ◽  
Microstructural Changes ◽  
Fresh Frozen ◽  
Bright Green ◽  
Canned Vegetables ◽  
Processed Products ◽  
Parenchymal Cells ◽  
Green Peas

A demand for canned vegetables and fruit depend, first of all, on their consumer characteristics. These products should correspond to high requirements regarding their nutritional and biological value, as well as sensory properties. The aim of the work was to study the microstructural changes in the cells of green peas in the products of their processing. Fresh, frozen and canned peas made from fresh and rehydrated raw materials were used as objects of the research. Components such as chlorophyll and starch were characterized in the cells of the hypodermis and parenchyma, respectively, using light microscopy. It was found that plastids with chlorophyll stained in the bright green color were present only in cells of the hypodermis of frozen peas. Moreover, the same color of the pigment was also recorded in the samples of fresh peas. Appearance of brown hues in these cells was observed in the canned product from fresh peas, which was associated with transformation of chlorophylls into pheophytins and pyrophephytins. The hypodermis in the samples of canned peas from rehydrated raw materials was represented by almost colorless cells. When analyzing the preparations of the parenchymal cells of the indicated processed products stained with iodine, it was shown that starch grains in the samples of frozen and canned green peas from fresh raw materials maintained their concentric shape, while swelling of starch grains was observed in the stained preparations of the parenchyma of canned peas from rehydrated raw materials. The comparative microstructural analysis of processed products from green peas showed that maximum quality had the frozen product from fresh raw materials as the studied indicators (chlorophyll and starch grains) showed.

NEW VARIETIES OF FRUIT AND BERRIES IN SELECTION OF ALL-RUSSIAN RESEARCH INSTITUTE FOR NATURAL FOOD PRODUCTION

1970 ◽  
pp. 33-37
Author(s):  
N. S. Levgerova ◽  
Е. S. Salina ◽  
I. А. Sidorova
Keyword(s):  
Food Production ◽  
Raw Materials ◽  
Soluble Solids ◽  
Natural Food ◽  
Black Currant ◽  
Central Russia ◽  
Long Term Study ◽  
Apple Cultivars ◽  
Processed Products

The results of the technological assessment of new apple, cherry, black currant, red currant and gooseberry cultivars of VNIISPK breeding for the suitability for the natural food production are given. As a result, the cultivars that are promising for cultivation in raw plantings have been selected. For the production of raw materials in the juice industry, apple cultivars with a high juice yield and content of soluble solids higher than 10.0% were selected: ‘Bolotovskoye’ (Vf), ‘Candil Orlovsky’ (Vf), ‘Osipovskoye’ (3x), ‘Rozhdestvenskoye’ ((Vf + 3x), ‘Zaryanka’ (Vm), ‘Priokskoye’ ((Vf + Co), etc. Based on the long-term study of cultivars for their suitability for compote, jam and jelly, the cultivars that are most suitable for these types of processing are identified. It has been found that taking into account the daily needs of vitamins C and P as the most important antioxidants, all processed products from black currant can serve as their sources, all processed products from cherries, as well as apple juice and gooseberry marmalade can serve as a source of P-active compounds. All columnar apple cultivars as well as ‘Bolotovskoye’, ‘Rozhdestvenskoye’, ‘Veteran’, ‘Imrus’, etc. show high suitability for the production of apple chips. Cherry cultivars ‘Rovesnitsa’, ‘Putinka’, ‘Podarok Uchitelyam’ and ‘Novella’ are suitable for dried fruit. Based on the long-term studies of the technological qualities of the VNIISPK gene pool, a new generation assortment has been formed that has an optimal combination of chemical and technological indicators of fruits that meet modern technological requirements and are suitable for cultivation in the raw plantations of Central Russia.

scholarly journals Concentration of cadmium and lead in vegetables and fruits

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Monika Rusin ◽  
Joanna Domagalska ◽  
Danuta Rogala ◽  
Mehdi Razzaghi ◽  
Iwona Szymala
Keyword(s):  
Heavy Metals ◽  
Fruits And Vegetables ◽  
Significant Risk ◽  
Absorption Spectrometry ◽  
Food Groups ◽  
Chemical Contamination ◽  
Fresh Frozen ◽  
Processed Products ◽  
Cadmium And Lead ◽  
Vegetables And Fruits

AbstractChemical contamination of foods pose a significant risk to consumers. A source of this risk is due to the consumption of products contaminated with heavy metals such as cadmium (Cd) and lead (Pb). The aim of the study was to research the levels of Cd and Pb contamination of selected species of vegetables and fruits in the form of fresh, frozen, dried and processed products. The goal was to verify which of these food groups was more contaminated with heavy metals. The study covered 370 samples of fruits and vegetables including apples, pears, grapes, raspberries, strawberries, cranberries, as well as beetroots, celeries, carrots and tomatoes. The content of Cd and Pb was determined by atomic absorption spectrometry. Quantitative results were analyzed using statistical models: analysis of variance, outlier analysis, post-hoc multiple comparison Tukey test. The tests showed that the levels of Cd and Pb concentration in samples of fresh, processed, frozen and dried fruits and vegetables varied substantially. The highest concentrations were recorded in dried products. Several fruit and vegetable samples exceeded the maximum permissible concentrations of Cd and Pb. The contamination of these products could be a significant source of consumer exposure to heavy metals when these products are a part of the diet.

Technology to produce canned vegetables based on unconventional raw materials

2021 ◽  
pp. 65-67
Author(s):  
Валентина Батырбековна Цугкиева ◽  
Борис Георгиевич Цугкиев ◽  
Лариса Батарбековна Дзантиева
Keyword(s):  
Dry Matter ◽  
Raw Materials ◽  
Mineral Admixtures ◽  
Physico Chemical ◽  
Natural Polysaccharide ◽  
Special Value ◽  
Canned Vegetables ◽  
The Rich ◽  
The Republic ◽  
Diabetes And Obesity

Разработана технология производства овощного пюре из корнеклубней якона, успешно интродуцированного в Республику Северная Осетия - Алания. Изучая химические показатели корнеклубней якона, установлено, что они отличаются богатым химическим составом и содержат сухих веществ - 11,9 %, протеина - 1,88 %, жира - 0,21 %, клетчатки - 1,06 %, золы - 1,48 %, безазотистых экстрактивных веществ - 9,0 %, инулина - 9,0 %, кислотность - 0,22 %. Якон имеет богатый минеральный состав. В 1 кг корнеклубней якона содержится кальция - 0,4 г, фосфора - 0,3 г, железа - 56,1 мг, меди - 0,57 мг, цинка - 3,0 мг, марганца - 12,6 мг, кобальта - 0,03 мг, йода - 0,01 мг, селена - 0,041 мг. Установлено, что в пюре из якона содержание сухих веществ составляет 15,0 %, что соответствует стандартам, содержание жира достигает 4,5 %, а минеральных примесей - 0,003 %. Растительные и посторонние примеси не обнаружены. По внешнему виду пюре из корнеклубней якона представляет собой однородную пюреобразную массу. Запах пюре фруктовый, без постороннего запаха. Вкус сладковатый, полный, насыщенный с приятным послевкусием, без постороннего вкуса. Цвет пюре однородный по всей массе: от желтого до светло-коричневого. Потемнение поверхностного слоя отсутствует. Особую ценность якону придает наличие в его составе инулина - природного полисахарида, на 95% состоящего из фруктозы, что позволяет корневые клубни якона и полученный продукт из него - пюре - рекомендовать как диетический продукт, в том числе людям, страдающим сахарным диабетом и ожирением. Установлено, что целесообразно использовать корневые клубни якона для производства овощного пюре. Пюре из корнеклубней якона по физико-химическим и органолептическим показателям соответствует требованиям стандартов. A technology to produce yacon pips-besed mashed vegetables successfully introduced to the Republic of North Ossetia - Alania is developed. Studying the chemical parameters of yacon pips, it was found that they differ in rich chemical composition and contain dry matter - 11.9 %, protein - 1.88 %, fat - 0.21 %, fiber - 1.06 %, ash - 1.48 %, nitrogen-free extractives - 9.0 %, inulin - 9.0 %, acidity - 0.22 %. Yacon has the rich mineral composition. 1 kg of yacon pips contains calcium - 0.4 g, phosphorus - 0.3 g, iron - 56.1 mg, copper - 0.57 mg, zinc - 3.0 mg, manganese - 12.6 mg, cobalt - 0.03 mg, iodine - 0.01 mg, selenium - 0.041 mg. It was found that mashed yacon contains 15.0 % of dry matter, which meets standards, the fat content reaches 4.5 %, and mineral admixtures - 0.003 %. No plant or extraneous matter was detected. In appearance, the yacon pips-based mash is a homogeneous, mash-like mass. The mash smell is fruity, free of any foreign smell. The taste is sweet, full, rich, with a pleasant aftertaste, free of foreign taste. The color of the mash is homogeneous throughout the whole mass from yellow to light brown. There is no darkening of the surface layer. The special value of yacon is due to inulin in its composition - natural polysaccharide, consists of 95 % fructose, which allows the yacon pips and the resulting product - mash, to be recommended as a dietary product, including people suffering from diabetes and obesity. It was found that it is advisable to use yacon pips for the production of mashed vegetables. Yacon pips-based mash meets standards in physico-chemical and organoleptic parameters.

scholarly journals Performance Measurement in the Agro-industrial Supply Chain of Passion Fruit Syrup in North Sumatra Province

2018 ◽  
Author(s):  
Seminar Nasional Multidisiplin Ilmu 2017 ◽  
Kimberly Febrina
Keyword(s):  
Supply Chain ◽  
Performance Measurement ◽  
Business Processes ◽  
Raw Materials ◽  
Passion Fruit ◽  
Supply Chain Performance ◽  
Chain Operation ◽  
Processed Products ◽  
Supply Chain Operation ◽  
North Sumatra

Passion fruit syrup is one of a typical and famous fruit as the souvenir in the form of processed products from North Sumatra Province, especially Medan City. Nowadays, the sustainability of processed products of passion fruit syrup is facing an increasingly competitive market. It is therefore necessary to measure the performance of a superior supply chain supported by the procurement of raw materials that are managed effectively and efficiently. Supply chain performance is an indicator of the success of agroindustry companies in running their business processes. Performance measurement of agroindustry supply chain is needed to control and to determine the performance position of agroindustry produced. The purpose of this study was to identify and analyze the conditions of the supply chain of passion fruit syrup agroindustry and to measure the supply chain performance of passion fruit syrup agroindustry in North Sumatra Province. The method for analyzing the conditions of the supply chain of passion fruit syrup agroindustry used a long-term relationship approach. To measure the performance of the agro-industry supply chain, the Supply Chain Operation Reference (SCOR) and AHP approach were used. The results showed that the supply chain performance of passion fruit syrup agroindustry in North Sumatra Province was 76.90% and categorized medium indicating that coordination among actors in the supply chain has not been well established

scholarly journals ADDED VALUE ANALYSIS ON FRIED ONION OF UD. SAFARI BAWANG GORENG IN KELURAHAN KEBUN TEBENG BENGKULU CITY

2018 ◽  
Vol 8 (1) ◽  
pp. 62-70
Author(s):  
Zuhardi Perdana Putra ◽  
Reswita Reswita Reswita ◽  
Irnad Irnad Irnad
Keyword(s):  
Economic Growth ◽  
Raw Materials ◽  
Value Added ◽  
Raw Material ◽  
Added Value ◽  
Value Analysis ◽  
Horticultural Crops ◽  
Processed Products ◽  
A Company

ABSTRACTAgroindustry is an agriculture based industry that has an important role in economic growth in Indonesia. One of the agricultural subsector is horticultural crops, namely onion. The need for onion consumption in Indonesia has always increased. In the Bengkulu city there is a company engaged in the industry of fried onions are "UD. Safari Bawang Goreng". This research is done with consideration of the company has long standing, big enough company, and produce about 336 kg/day. Fried onions are processed products that are processed from the main source of raw material is onion. The processed onion comes from Brebes Java. To know the process can be done by the method of observation, and participation. Processed red onion products produce added value that can be analyzed by Hayami method. The process of onion processing into fried onions consists of several stages, namely the provision of raw materials, onion gaebage, sorting, slicing onion, affixing onion with flour, frying, pressing, packaging. The process of onion treatment into fried onions is called value added. The added value obtained in this study amounted to Rp 9549.65 / Kg BB.Keywords: Fried Onion, Hayami Method, Added Value.

scholarly journals Pemberdayaan Masyarakat Melalui Pengolahan Singkong menjadi Bahan Baku Produk Olahan Makanan di Desa Tarung Manuah, Kecamatan Basarang, Kabupaten Kapuas

2020 ◽  
Vol 5 (4) ◽  
pp. 404-409
Author(s):  
Titin Apung Atikah
Keyword(s):  
Community Service ◽  
Raw Materials ◽  
Human Life ◽  
Food Products ◽  
Community Empowerment ◽  
Processed Food ◽  
Knowledge And Skills ◽  
Service Activities ◽  
Service Activity ◽  
Processed Products

Cassava is a type of plant that is easy to grow in various types of soil, and its cultivation method is relatively easy. The stems, leaves, and tubers of cassava have various benefits for human life. Limited knowledge and skills regarding the diversification of cassava-based processed products are an obstacle for which solutions must be sought. The purpose of this service activity is to empower the community, especially partners/target groups, through training on processing cassava into raw materials for processed food products. Community service activities carried out using training/mentoring and demonstrations/practices are one of the solutions that can be carried out for community empowerment. The results of community service activities show that all participants (100%) can actively participate in receiving all the knowledge and skills transferred and are interested in doing it themselves at home (100%). Processed products in the form of cassava flour will be consumed by themselves (77%) and sold (23%) with processed food products of cassava lunkhead (89%) and cassava noodles (11%), which were of high interest. This data shows that community service activities carried out by Palangka Raya University can contribute and become a solution to overcome problems faced by the community.

scholarly journals Development of a sensory profile for a new type of processed fruit and berry products

2020 ◽  
Vol 82 (2) ◽  
pp. 116-123
Author(s):  
N. A. Gribova ◽  
L. V. Berketova
Keyword(s):  
Raw Materials ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Control Sample ◽  
Fruit Production ◽  
Sensory Profile ◽  
Organoleptic Evaluation ◽  
Dried Fruit ◽  
Quantitative Descriptive ◽  
Processed Products

The article considers the principle of developing a list of descriptors to describe the sensory characteristics of processed fruit and berry products as a result of osmotic dehydration with hypertonic sucrose solution. The analytical method of organoleptic analysis - the quantitative descriptive method, was used to determine significant characteristics. Initially, the testers compiled a preliminary list of descriptors for processed products, including 54 characteristics, which are divided into groups: consistency, appearance, taste, color and aroma. After deleting synonyms, antonyms, and hedonic descriptors, there are 12 descriptive characteristics left in the list. The following descriptors were identified: integrity of form, gloss, brightness of color, consistency: dense, juicy, soft, tender, watery, chewable, sticky, taste: pronounced varietal, sweet and sour taste, intense and extraneous aroma. After discussion between the testers and the head of research for unambiguous understanding of the descriptive characteristics was carried out studies of samples of berry, fruit products and structured reference profilograms frozen and frozen sweet berries and dried reference and dried fruit production. As a result of the organoleptic evaluation, it was found that all processed berries and fruits have a well-preserved consistency, appearance, taste, aroma and color. Levels of density, richness was appreciated, preserved the integrity of the form, pronounced colouring, no foreign flavor, taste of berries meets the variety, berries are delicate compared to a control sample. Thus the organoleptic quality assessment of processed fruit products showed that pre-osmotic dehydration with sucrose solutions for further processes such as freezing and drying have allowed for some handles to protect the structure of fruit and berry raw materials and does not negatively affect the indicators of appearance, consistency, taste, color and aroma, and improved their quality compared to traditional frozen or dried fruit and berry production.

scholarly journals PENGEMBANGAN AGRIBISNIS DAN PENGOLAHAN MENDUKUNG PENSEJAHTERAAN PETANI CABE MERAH

2019 ◽  
Vol 5 (2) ◽  
pp. 413
Author(s):  
Rooganda Elizabeth
Keyword(s):  
Rural Areas ◽  
Raw Materials ◽  
Free Market ◽  
Raw Material ◽  
Added Value ◽  
Processing Industry ◽  
Partnership Development ◽  
Farmer Groups ◽  
Processed Products ◽  
Development Perspective

The procurement of raw materials for the red chili processing industry, the majority still comes from traders / suppliers. Chili starts procurement, processing to obtain added value, until marketing should be able to anticipate the limitations of the rights of farmers / gapotan groups that are more burdened with obligations. This paper aims to examine and express the role and benefits of chilli in the processing of red chillies to the marketing of processed products, related to efforts to accelerate the development of processing and agribusiness industries to improve the welfare of red chilli farmers. The benefits of partnership for farmer groups are the existence of market certainty, and relatively stable profits. The benefit for partners is the certainty of obtaining raw materials in accordance with the required specifications. The partner still gives the opportunity to sell to the free market if the price is better. The partnership development perspective is still very open, among others due to: (a) both parties obtain mutually beneficial benefits; (b) demand for processed products increases along with population growth. processing business is the transfer of raw material into highly-processed processed products that are able to meet the high demands of quality and hygienic (GMP) processed product requirements, as well as closely related to the increase in income from the acquisition of product value that is expected to realize and prosper farmers and businessmen , able to create jobs and increase interest in young workers on agriculture. The importance of changing the old mindset and paradigm of agriculture through the empowerment and development of chillies in processing and red chili processed agribusiness products is expected to be able to power the development of industrialization and the economy in rural areas.

Sorption of As (III) and Se (IV) from aqueous solutions for subsequent determination by total reflection X-ray fluorescence

2021 ◽  
Vol 87 (8) ◽  
pp. 19-22
Author(s):  
D. G. Filatova ◽  
A. A. Arkhipenko ◽  
M. A. Statkus ◽  
I. V. Mikheev ◽  
V. B. Baranovskaya ◽  
...  
Keyword(s):  
Raw Materials ◽  
Total Reflection ◽  
Phase Contact Time ◽  
Sorbent Phase ◽  
X Ray ◽  
Icp Ms ◽  
Subsequent Determination ◽  
Processed Products ◽  
Branched Structure

An approach to the simultaneous isolation of As (III) and Se (IV) from solutions on a new S,N-containing sorbent followed by determination of the analyte in the sorbent phase using total reflection X-ray fluorescence (TXRF) has been proposed. To match the goal, a sorbent with a branched structure was synthesized on the base of polyacrylamide modified with formaldehyde and hydrogen sulfide. This is a heteroatomic copolymer containing sulfide bridges in the chain and crosslinking by a tertiary amine. Conditions for the quantitative co-extraction of As (III) and Se (IV), i.e., sorption in solutions of 1 M HNO3 with calcium ions present, heating to 60°C and phase contact time of 1 h were determined. The mechanism of sorption interaction of the analytes under specified conditions is discussed. It is shown that a 100-fold excess of iron, zinc and copper does not interfere with the extraction of analytes, thus providing the possibility of As (III) and Se (IV) isolation from different types of raw materials and processed products using the synthesized sorbent. A method for the direct XRF quantification of arsenic and selenium with sr 0.09 and 0.08, respectively, in the sorbent phase has been developed. The correctness of the results was confirmed by the ICP-MS method in analysis of aqueous reference solution after dissolution of the sorbate in HNO3 (1:1).

Microstructural Analysis of Changes in the Morphology of Quartz Raw Materials of Different Genesis at Dry Milling

2021 ◽  
Vol 1017 ◽  
pp. 91-100
Author(s):  
Ekaterina V. Fomina ◽  
Natalia I. Kozhukhova ◽  
Evgeny A. Belovodsky ◽  
V.A. Klimenko ◽  
Marina I. Kozhukhova
Keyword(s):  
Materials Science ◽  
Fine Particles ◽  
Raw Materials ◽  
Microstructural Analysis ◽  
Construction Materials ◽  
Degree Of Crystallinity ◽  
Energy Potential ◽  
Natural Quartz ◽  
Defective Structure ◽  
Dry Grinding

The influence of the genesis of quartz-containing rocks on the strength of particles and changes in morphology during destruction from the standpoint of the mineralogical approach in the development of the scientific direction "geonics" ("geomimetics") has been investigated. The kinetics of dry grinding of raw materials in a laboratory ball roller mill was carried out. The features of the formation and development of cracks, particle size distribution, changes in the morphology and microstructure of fragments have been studied. It was found that in natural quartz cracks develop along the surface, where the highest concentration of impurities creates a defect structure with destruction into small particles. The purest structure of hydrothermal quartz is susceptible to brittle fracture into fragments similar in morphology to the base particle. Reducing the defectiveness of the structure increases the strength of the crystals. The internal energy potential of techno genic raw materials is determined by its defective structure, which undergoes the greatest deformations during grinding, allowing obtaining the maximum values of the specific surface area and reduce the grinding time. A difference in the degree of crystallinity of quartz, which composes the polymineral techno genic raw materials, makes it possible to obtain the optimal granulometry of fine particles. The conducted research is aimed at identifying the mechanisms of destruction of quartz rocks and can be used in solving engineering problems not only in construction materials science, but also in geotechnics.

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