scholarly journals Physical-ceramic characterization of clays used in the manufacture of mansory products for construction

Respuestas ◽  
2018 ◽  
Vol 23 (2) ◽  
pp. 12-21
Author(s):  
Ricardo Andrés García León ◽  
Eder Norberto Flórez Solano ◽  
Carlos Humberto Acevedo Peñaloza
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Current Standard ◽  
The North ◽  
North Eastern ◽  
Materials Used ◽  
A Company ◽  
Standard Techniques

Nowadays, in Colombia, specifically in the north-eastern, in Santander region, the process of mixing the ceramic paste used to manufacture masonry products for construction (H- 10 bricks, tiles, roof tiles, etc.) is done manually. For this reason, approximately 70% of the companies do not possess the technological tools which facilitate the prediction of the behavior of the raw material (clay). The main objective of this research is to formulate mixtures at a laboratory-level in order to verify the physical properties of ceramic raw materials used by a company which was takenas a sample. The research development was carried out through the execution of tests and laboratory analysis, taking into account the formulation of mixtures with the help of Statgraphics Centurion XV software in order to obtain combinations of raw materials according to the requirements of the current standard techniques. The results demonstrate the importance of using statistical programs for the improvement of systems and processes, predicting the behavior of raw materials as well as conducting pilot tests, taking into account the laboratory analyses in the ceramic industry. Conclusions: The results show that the mixture combinations obtained have the necessary parameters to meet the current standards such as resistance and absorption, which will optimize the economic and physical resources of the company, as well as the quality of the final product.

scholarly journals A Methodology Based on FT-IR Data Combined with Random Forest Model to Generate Spectralprints for the Characterization of High-Quality Vinegars

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1411
Author(s):  
José Luis P. Calle ◽  
Marta Ferreiro-González ◽  
Ana Ruiz-Rodríguez ◽  
Gerardo F. Barbero ◽  
José Á. Álvarez ◽  
...  
Keyword(s):  
Random Forest ◽  
Raw Materials ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Raw Material ◽  
Support Vector ◽  
Protected Designation Of Origin ◽  
Ft Ir

Sherry wine vinegar is a Spanish gourmet product under Protected Designation of Origin (PDO). Before a vinegar can be labeled as Sherry vinegar, the product must meet certain requirements as established by its PDO, which, in this case, means that it has been produced following the traditional solera and criadera ageing system. The quality of the vinegar is determined by many factors such as the raw material, the acetification process or the aging system. For this reason, mainly producers, but also consumers, would benefit from the employment of effective analytical tools that allow precisely determining the origin and quality of vinegar. In the present study, a total of 48 Sherry vinegar samples manufactured from three different starting wines (Palomino Fino, Moscatel, and Pedro Ximénez wine) were analyzed by Fourier-transform infrared (FT-IR) spectroscopy. The spectroscopic data were combined with unsupervised exploratory techniques such as hierarchical cluster analysis (HCA) and principal component analysis (PCA), as well as other nonparametric supervised techniques, namely, support vector machine (SVM) and random forest (RF), for the characterization of the samples. The HCA and PCA results present a clear grouping trend of the vinegar samples according to their raw materials. SVM in combination with leave-one-out cross-validation (LOOCV) successfully classified 100% of the samples, according to the type of wine used for their production. The RF method allowed selecting the most important variables to develop the characteristic fingerprint (“spectralprint”) of the vinegar samples according to their starting wine. Furthermore, the RF model reached 100% accuracy for both LOOCV and out-of-bag (OOB) sets.

scholarly journals Organizational and technological features of the use of wood raw material obtained from intermediate felling in the beech forests of the Greater Caucasus

2015 ◽  
Vol 5 (1) ◽  
pp. 197-206
Author(s):  
Яхьяев ◽  
Aydyn Yakhyaev ◽  
Абиев ◽  
Yusif Abiev
Keyword(s):  
Raw Materials ◽  
Forest Products ◽  
Raw Material ◽  
Industrial Complex ◽  
Resource Base ◽  
Timber Industry ◽  
Greater Caucasus ◽  
The North ◽  
Chip Technology ◽  
North Eastern

In the farms of the north-eastern slope of the Greater Caucasus wood raw material obtained from intermediate felling, is not fully utilized and is not effective, due to the organizational and technical difficulties of farms. In addressing these issues in 8 directions of the region with a length of 40-50 km 14 intermediate assembly points were organized, which are intended for the collection and temporary storage of wood raw material harvested within a radius of 15-20 km of the forest. Need to establish assembly points is due to the complexity of relief items and the possibility of year-round use of the main roads of regional importance. To ensure uninterrupted timber industry and in full at the assembly point accumulated wood raw material is partially sorted. Processing of harvested wood raw material is planned for timber industry, located near the central region of the main road in the territory of Cuba town. Establishment in the area of the complex is considered justified, since the resource base in the coming years for intermediate, and later for the main use will be more than 100 thousand hectares of forests in the region. In the proposed area for the industrial complex for processing of raw wood there are all the technical and economic prerequisites. Accumulated in the assembly points wood raw material to the point of processing is transported using self-loading lumber carriers of up to 8 meters length, which is associated with a complex terrain conditions and road network in the region. This complex is planned to organize the following process areas: sawmills, parquet and packaging, small-chip technology, processing of technical greenery. In organizing the production sites size and quality characteristics and volumes of each category of harvested wood raw materials are taking into account, as well as the need for forest products in the region and the country as a whole. In the processes it is envisaged to use the most advanced modular processing of wood with the release of standard lumber, wood workpieces of different products, pulp chips, wood greens and products of its processing.

QUALIDADE DO CALDO PARA PRODUÇÃO DE ETANOL EM CULTIVARES DE SORGO SACARINO SOB ADUBAÇÃO NITROGENADA

2017 ◽  
Vol 16 (3) ◽  
pp. 388
Author(s):  
CRISTÓBAL SOTO SOLANO ◽  
NIRALDO JOSÉ PONCIANO ◽  
ROGÉRIO FIGUEIREDO DAHER ◽  
RAFAEL AUGUSTO DA COSTA ◽  
PAULO MARCELO DE SOUZA ◽  
...  
Keyword(s):  
Ethanol Production ◽  
Nitrogen Fertilization ◽  
Ethanol Yield ◽  
Raw Materials ◽  
Raw Material ◽  
Maximum Value ◽  
Total Reducing Sugars ◽  
Nitrogen Rates

 RESUMO - O sorgo sacarino tem potencial de uso como fonte de matéria-prima para a produção de bioetanol. Objetivou-se, com este estudo, analisar o efeito da adubação nitrogenada de cobertura na qualidade do caldo para produção de etanol de quatro cultivares de sorgo sacarino. O experimento foi conduzido em Campos dos Goytacazes- RJ, de janeiro a maio de 2014. Foram estudadas quatro cultivares de sorgo sacarino: BRS 506, BRS 508, BRS 509 e BRS 511 e cinco de doses de nitrogênio (0, 80, 160, 240 e 320 Kg ha-1), aplicadas aos 25 e 45 dias após semeadura. Os resultados mostraram que valor Brix, açúcares redutores totais, açúcares totais recuperáveis, volume do caldo e rendimento de etanol foram afetados pela adubação nitrogenada. Para todas as características, o valor máximo foi obtido pela dose de 240 kg de N ha-1. Entre as cultivares, a BRS 506 mostrou-se superior em produção de caldo e rendimento de etanol. Enquanto a BRS 511 destacou-se nos atributos ART e ATR, e a cultivar BRS 508 sobressaiu-se no valor Brix. A cultivar BRS 506 apresentou melhor resultado combinado, com maior volume de caldo e rendimento de etanol com as doses de 204 e 212 kg N ha-1, respectivamente. Palavras-chave: biocombustíveis, rendimento de álcool carburante, atributos industriais, caracterização da matéria prima, genótipos. QUALITY OF BROTH FOR ETHANOL PRODUCTION IN CULTIVARS OF SACARINE SORGHUM UNDER NITROGEN FERTILIZATION  ABSTRACT - Sweet sorghum has potential as a source of raw material for the production of bioethanol. The objective of this study was to analyze the effect of nitrogen topdressing on the quality of the juice for ethanol production from four cultivars of sorghum. The experiment was conducted in Campos, State of Rio de Janeiro, Brazil, from January to May 2014. Four cultivars of sorghum: BRS 506, BRS 508, BRS 509 and BRS 511 were studied, and five nitrogen rates (0, 80, 160, 240 and 320 kg ha-1), applied to 25 and 45 days after sowing. The results showed that the value Brix, total reducing sugars, total recoverable sugars, broth volume and ethanol yield were affected by nitrogen fertilization. For all features, the maximum value was obtained for the dose of 240 kg N ha-1. Among cultivars, BRS 506 was superior in production of broth and ethanol yield. BRS 511 stood out in the attributes ART and ATR, and BRS 508, in value Brix. BRS 506 had better combined result of higher volume of juice and ethanol yield with doses of 204 and 212 kg N ha-1, respectively Keywords: biofuels, fuel ethanol output, industrial attributes, characterization of raw materials, genotypes.   

scholarly journals Effect of washing time and storage of raw Material on Surimi and Kamaboko of Tilapia (Oreochromis sp.)

2020 ◽  
Vol 7 (3) ◽  
pp. 89
Author(s):  
Eka Saputra
Keyword(s):  
Water Content ◽  
Raw Materials ◽  
Frozen Storage ◽  
Storage Period ◽  
Raw Material ◽  
Minced Fish ◽  
Materials Used ◽  
And Storage

This study aim was to determine the effect of washing and raw materials on frozen storage on the quality of surimi and kamaboko from raw material of tilapia (Oreochromis sp). There were three types of raw materials used, namely minced fish, surimi, and surimi with addition of sorbitol, with three washing treatments and four weeks frozen storage period observed every week. The method used consisted of measurements of pH, water content, bite test, and folding test. Then the results obtained for the best kamaboko tilapia (Oreochromis sp) were obtained from fillet raw materials compared to the raw material of Minced fish and raw materials of Minced Fish + Sorbitol, with a frequency of washing once and frozen storage for 3 weeks.

Effectiveness of a Lactobacillus sakei Starter Culture in the Reduction of Biogenic Amine Accumulation as a Function of the Raw Material Quality

2001 ◽  
Vol 64 (3) ◽  
pp. 367-373 ◽  
Author(s):  
SARA BOVER-CID ◽  
MARIA IZQUIERDO-PULIDO ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Biogenic Amine ◽  
Dry Matter ◽  
Raw Materials ◽  
Starter Culture ◽  
Raw Material ◽  
Lactobacillus Sakei ◽  
Hygienic Quality ◽  
Fermented Sausages ◽  
Materials Used

The effectiveness of an amine-negative starter culture (Lactobacillus sakei CTC494) in the reduction of biogenic amine production during the ripening of fermented sausages was examined. Four batches were manufactured in parallel:spontaneously fermented and starter-mediated sausages were manufactured from two lots of raw materials of different hygienic quality. Besides the biogenic amine contents, changes in the microbial counts, nitrogenous fractions, pH, and water content were measured at several sampling points during the ripening process. In sausages manufactured from good quality meat, the starter strain of L. sakei reduced and even inhibited biogenic amine accumulation during sausage fermentation, the end products showing extremely low biogenic amine contents (tyramine levels less than 15 mg/kg of dry matter and putrescine and cadaverine levels less than 5 mg/kg of dry matter). Nevertheless, starter-mediated sausages made from poorer-quality raw materials showed much higher amine contents (308, 223, and 36 mg/kg of dry matter of cadaverine, tyramine, and putrescine, respectively), which were only slightly lower than those of the spontaneously fermented sausages made from the same raw materials. The relatively high bacterial numbers of raw materials of poorer-hygienic quality diminished the beneficial effect of the starter strain. Therefore, the effectiveness of the starter was strongly dependent on the hygienic quality of the raw materials used.

Impact of Raw Material Quality on Performance of Mixing and Charging Machines in Drilling and Blasting Operations

2021 ◽  
pp. 69-73
Author(s):  
T.S. Morozova
Keyword(s):  
Diesel Fuel ◽  
Raw Materials ◽  
Raw Material ◽  
Production Facility ◽  
High Quality ◽  
Equipment Failures ◽  
Hazardous Production ◽  
Materials Used ◽  
Incoming Inspection

A study into the failure causes of mixing and charging equipment confirms that the main impact on the probability of accidents is the use of raw materials that do not meet the specifications and have unstable properties. The raw materials used for explosives preparation in mechanized charging of boreholes include such components as ammonium nitrate, emulsion phase, diesel fuel, emulsifier and others. The paper describes the application of various formulations with these components in specific types of mixing and charging machines manufactured by AZOTTECH LLC. The main properties that affect the quality of raw materials are summarised, and the incoming inspection of explosive components is described as part of the acceptance procedure at temporary storage sites at a hazardous production facility. The paper describes common types of equipment failures and maintenance procedures when using substandard raw materials. The conclusion highlights the key practices to improve the equipment uptime as well as recommendations for incoming inspection and the use of high-quality explosive components.

scholarly journals Exploring Small and Medium Scale Manufacturing Firms and Quality Management of Medicinal Material Supply in a Developing Economy: The Ghanaian Perspective

2021 ◽  
Vol 8 (1) ◽  
pp. 1-12
Author(s):  
Juliet Twumasi ◽  
Evans Kyeremeh ◽  
Benedict Owusu Yankeyera
Keyword(s):  
Herbal Medicine ◽  
Raw Materials ◽  
Raw Material ◽  
Exploratory Research ◽  
Developing Economy ◽  
Medicinal Products ◽  
Medium Scale ◽  
Material Supply ◽  
Materials Used

The quality of herbs used to make herbal medicinal products largely influences the safety and effectiveness of these herbal treatments. It is therefore important to investigate the extent to which manufacturers are ensuring the quality supply of herbal medicine used in production of herbal medicine. This study examines how small and medium scale manufacturers assure the quality and continual improvement of the raw materials (raw materials) used for production of medicinal products in a developing economy, the state of Ghana, and the methods used by the company. The study adopted exploratory research design. Using interview quide with open ended questions, data was collected from 88 respondents (small and medium scale manufacturers and their representatives). The data was analysed using NVivo 11. Findings of the study indicated that herbs were collected from the wild (forest), physical inspection of the herbs and best manufacturing practices, good relationship management or collaboration were measures used to promote quality of raw material supply. Also, proper documentation or recording of processes and quality measures do not have much attention or acceptance among Traditional Medicine Practitioners (TMPs).

Quality Characterization of Iron Dust Exhaust Thermal as Alternative Ceramic Coating Raw Materials in a Brazilian Company

2014 ◽  
Vol 1077 ◽  
pp. 135-138
Author(s):  
Luiz Oliveira Veriano dalla Valentina ◽  
Marilena Valadares Folgueras ◽  
Wanessa Rejane Knop ◽  
Maria Cristina Pacheco do Nascimento ◽  
Glaucia Aparecida Prates
Keyword(s):  
Ceramic Coating ◽  
Raw Materials ◽  
Ceramic Materials ◽  
Raw Material ◽  
Silica Sand ◽  
Commercial Application ◽  
X Ray Diffraction ◽  
X Ray ◽  
Materials Used

As the raw materials used in the ceramic materials manufacturing are natural, it is important to use them as a alternative materials, thus decreasing the elements demand taken from nature. This paper aims the characterization of foundry solid powder exhaust from a brazilian company located in Joinville - SC as an alternative raw material for ceramic coating by X-ray diffraction (XRD), thermal analysis (DSC) and thermogravimetric (TG). The dust depletion is caused in the manufacturing mold sand process, when the bentonita (clay), silica sand and coal during the metal parts production are mixed in green sand production. The raw materials were characterized through X-ray diffraction (XRD), thermal (DSC) and thermogravimetric analisys (TG). The atomized powder thermogravimetric analysis curve shows three intervals associated with the mass loss and it is typical of clay commercial application.

scholarly journals NILAI ORGANOLEPTIK BAKSO IKAN LAYANG (Decapterus russelli), IKAN KUNIRAN (Upeneus moluccensis) DAN IKAN NILA (Oreochromis niloticus)

2020 ◽  
Vol 6 (2) ◽  
pp. 67-72
Author(s):  
Thania Kahiking ◽  
Novalina Maya Sari Ansar ◽  
Eko Cahyono
Keyword(s):  
Oreochromis Niloticus ◽  
Raw Materials ◽  
Raw Material ◽  
Fish Meat ◽  
Bone Removal ◽  
Removal Process ◽  
Materials Used ◽  
Soluble Components ◽  
Myofibril Protein

Bakso ikan merupakan produk berbahan dasar dari surimi yang terbuat dari lumatan daging ikan yang telah mengalami proses penghilangan tulang, dan sebagian komponen larut air dan lemak melalui pencucian dengan air, sehingga disebut sebagai konsentrat basah protein myofibril dari daging ikan layang, kuniran, dan nila. Tujuan penelitian adalah untuk mengetahui mutu bakso dari berbagai jenis daging ikan yang digunakan. Metode yang digunakan dalam penelitian ini adalah eksperimental. Hasil uji ogranoleptik menunjukkan bakso dengan kategori-kategori berikut, kenampakan terbaik pada ikan nila (8,2), bau terbaik dari ikan kuniran (7,8), rasa terbaik pada ikan layang (8,8) dan tekstur terbaik pada ikan layang (8,8). Kesimpulan dari ketiga jenis bahan baku yang digunakan ikan kuniran merupakan bahan baku terbaik dalam pembuatan bakso.   Fish ball is a surimi-based product made from ground fish meat that has undergone a bone removal process as well as elimination of water and fat soluble components through washing with water. Hence, it is called wet concentrated myofibril protein mainly derived from mackerel scad, goldband goatfish, and tilapia meat. The objective of this research was to determine the quality of fish balls from various types of fish (mackerel scad, mac). Organoleptic tests showed that the best appearance, smell, taste and texture categories were found in tilapia (8.2), goatfish (7.8), mackerel scad (8.8), and mackerel scad (8.8) respectively. As a conclusion, of the three raw materials used in this research, goldband goatfish proved to be the best source of raw material for fish balls.

scholarly journals ANALISIS PENGENDALIAN KUALITAS PRODUK ROTI DENGAN MENGGUNAKAN PETA P DAN 7 TOOLS OF QUALITY

2020 ◽  
Vol 11 (1) ◽  
pp. 54-58
Author(s):  
Gunawan Mohammad
Keyword(s):  
Production Process ◽  
Product Quality ◽  
Raw Materials ◽  
Process Equipment ◽  
Product Quality Control ◽  
The Common ◽  
Materials Used ◽  
Method Factors ◽  
A Company

PT Candrabuaya Surya Semesta is a company that produces catering and bread, one of which is located in the Jepara City. Increasing competition in the catering and bread business requires companies to be able to maintain and improve their quality to retain customers. The purpose of this study is to determine the level of product quality and to determine the factors that caused the quality of a product from the company. The sweet wet bread product is a superior product that more customer interested, so in this study (research) used analysis of product quality control with P maps and seven tools of quality. There are two main defects in the production process of sweet wet bread, namely the dough does not expand and baking is not perfect. Of the two defects, the defect of the dough does not develop into a priority proposal for improvements that must be done by the company. The common factors that cause disability are method factors in the production process, equipment used, human reliability factors, and materials / raw materials used.

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