scholarly journals THE INFLUENCE OF SOUS-VIDE TREATMENT ON THE FORM OF MOISTURE IN LARGE-VEGETABLE MEAT SYSTEMS

2013 ◽  
Vol 17 (2) ◽  
pp. 47-52
Author(s):  
Natalia Sergeevna Rodionova ◽  
Evgeniy Sergeevich Popov ◽  
Adriana Birca ◽  
Liviu Gaceо
Keyword(s):  
Low Temperature ◽  
Polymer Film ◽  
Mass Fraction ◽  
Raw Materials ◽  
Total Weight ◽  
Current Development ◽  
Catering Industry ◽  
Free Moisture ◽  
Sous Vide ◽  
Hydrothermal Cooking

Abstract The current development of the catering industry is due to the improvement of the processes of heat cooking of raw materials. One such area is the use of low-temperature hydrothermal cooking food, pre-vacuum-packed in heat-resistant polymer film. In cooking, spread a combination of rice, chicken and vegetable ingredients: onions and carrots, which allows you to get a dish with high consumer properties. During the study, it was determined the amount of moisture needed to reach the desired consistency of the mixture components to increase the yield of finished products, while providing maximum storage periods. The results show that the addition of water in amounts exceeding 3.0% of the total weight of food leads to an increase in the mass fraction of free moisture

Preparation of n-Alkylacrylate and Vinyl Acetate Copolymer and Its Influence on Low-Temperature Fluidity of Diesel Fuel

2011 ◽  
Vol 236-238 ◽  
pp. 708-714 ◽  
Author(s):  
Hong An ◽  
Shu Gang Gao ◽  
Shuang Li ◽  
Yan Xin Xie
Keyword(s):  
Molecular Weight ◽  
Low Temperature ◽  
Vinyl Acetate ◽  
Diesel Fuel ◽  
Mass Fraction ◽  
Raw Materials ◽  
Cold Filter Plugging Point ◽  
Point Depressant ◽  
Petrochemical Company ◽  
Acetate Copolymer

The n-tetradecylacrylate-vinyl acetate copolymer (PPV) was prepared from n-tetradecylacrylate and vinyl acetate. The PPV was employed as pour point depressant to improve the low-temperature fluidity of the -20# diesel from Daqing Petrochemical Company. The result indicated that the solidification (SP) and the cold filter plugging point (CFPP) were affected largely by PPV. And when mass fraction of PPV -14(copolymerization conditions: 80 °C,w（benzoyl peroxide）1％（total weight of raw materials）, n（vinyl acetate）∶n（n- tetradecanolacrylate） = 4∶1 ) in diesel fuel was 0.1%wt, the SP reduced by 15.0 °C, the CFPP reduced by 6.0 °C simultaneously; We analysise the different molecular weight of PPV-14, and discover that the molecular weight of PPV-14 is ralated to the the low-temperature fluidity of the -20# diesel from Daqing Petrochemical Company. When mass fraction of PPV -14(molecular weight is 15000, distribution coefficient is 3.11) in diesel fuel was 0.1% wt, the SP reduced by 18.0 °C, the CFPP reduced by 7.0 °C, simultaneously.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

scholarly journals Possibility of Humid Municipal Wastes Hygienisation Using Gliding Arc Plasma Reactor

Water ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 194
Author(s):  
Joanna Pawłat ◽  
Piotr Terebun ◽  
Michał Kwiatkowski ◽  
Katarzyna Wolny-Koładka
Keyword(s):  
Low Temperature ◽  
Plasma Treatment ◽  
Alternative Fuels ◽  
Raw Materials ◽  
Arc Discharge ◽  
Plasma Reactor ◽  
Municipal Waste ◽  
Low Temperature Plasma ◽  
Temperature Plasma ◽  
Gliding Arc

Sterilization of municipal waste for a raw material for the production of refuse-derived fuel and to protect surface and ground waters against biological contamination during transfer and storage creates a lot of problems. This paper evaluates the antimicrobial potential of non-equilibrium plasma in relation to the selected groups of microorganisms found in humid waste. The proposed research is to determine whether mixed municipal waste used for the production of alternative fuels can be sterilized effectively using low-temperature plasma generated in a gliding arc discharge reactor in order to prevent water contamination and health risk for working staff. This work assesses whether plasma treatment of raw materials in several process variants effectively eliminates or reduces the number of selected groups of microorganisms living in mixed municipal waste. The presence of vegetative bacteria and endospores, mold fungi, actinobacteria Escherichia coli, and facultative pathogens, i.e., Staphylococcus spp., Salmonella spp., Shigella spp., Enterococcus faecalis and Clostridium perfringens in the tested material was microbiologically analyzed. It was found that the plasma treatment differently contributes to the elimination of various kinds of microorganisms in the analyzed raw materials. The effectiveness of sterilization depended mainly on the time of raw materials contact with low-temperature plasma. The results are very promising and require further research to optimize the proposed hygienization process.

Influence of flour from oilseed meal on sugars content in rye bread

2021 ◽  
Vol 9 (16) ◽  
pp. 57-68
Author(s):  
Halyna Voloshchuk ◽  
Keyword(s):  
Chemical Composition ◽  
Mass Fraction ◽  
Raw Materials ◽  
Sugar Content ◽  
Jerusalem Artichoke ◽  
Oilseed Meal ◽  
Rye Bread ◽  
Rye Flour ◽  
Pumpkin Seeds ◽  
The Impact

Subject of research – sugar content in rye bread with fractionally defatted flour from walnuts, pumpkin seeds, sesame and Jerusalem artichoke powder. The purpose – to investigate the chemical composition of sugars in flour from oilseed meal and to explain the impact of new raw materials upon the sugar content in bread made from rye flour. Materials and methods. For the production of pilot of bread used: rye flour; fermented rye malt; table salt; drinking water; ready liquid rye sourdough (composition: Lactobacillus plantarum 30, L .casei 26, L. fermenti 34, L .brevis and Saccharomyces minor "Chernorichenskaya", S. cerevisiae L1); fractionally defatted flour from walnuts, pumpkin seeds and sesame produced by PE "Research and Production Company "Elitfito"; Jerusalem artichoke powder "Dar". The dough was prepared in a three-phase way: liquid sourdough – saccharified choux – dough. Jerusalem artichoke powder and oilseed meal were added to the dough. The chemical composition of sugars in raw materials and bread was determined by high-performance liquid chromatography. The effect of fractionally defatted flour on the course of processes in rye dough was performed on a farinograph and amylograph of Brabender. The intensity of gas formation of the dough was determined on the device AG-1. Changes in the crystal structure of the bread crumb were performed using X-ray phase analysis on the device DRON UM-1 in the range of angles 2θ from 5 to 60 degrees. Results. It is established that the share of sugars in flour from oilseed meal is 2 ... 8 times higher than the content of sugars in rye flour. The content of sugars in fractionally defatted flour from walnuts is 43.0 %, from pumpkin seeds – 14.2 %, from sesame – 12.8% by weight of dry matter. Up to 80% of all sugars in fractionally defatted flour are sucrose and maltose. The ratio of fructose to glucose in fractionally defatted flour from walnuts is 1:1.25; from pumpkin seeds – 1:0.73; of sesame seeds – 1:0.5. The addition of 7.0 % fractionally defatted flour mixed with 3 % of the Jerusalem artichoke powder reduces the mass fraction of sugars in bread compared to the bread made with Jerusalem artichoke only. It has been studied that fractionally defatted flour from walnuts, pumpkin seeds and sesame reduces the hydrolytic decomposition of rye flour starch and promotes the process of fermentation of sugars. Scope. A mixture of fractionally defatted flour from oilseed meal in the amount of 7 % should be used for the production of bread from rye flour with 3 % Jerusalem artichoke powder to the mass fraction of flour to reduce the content of high glycemic starch sugars.

Synthesis of Aluminum Titanate Powder at Low Temperature via Nonhydrolytic Sol-Gel Method by Using Aluminum Powder

2013 ◽  
Vol 745-746 ◽  
pp. 673-678 ◽  
Author(s):  
Wei Hui Jiang ◽  
Zhi Fang Xu ◽  
Jian Min Liu ◽  
Qing Xia Zhu ◽  
Quan Zhang
Keyword(s):  
Low Temperature ◽  
Aluminum Powder ◽  
Raw Materials ◽  
Sol Gel ◽  
Aluminum Titanate ◽  
Gel Method ◽  
Sol Gel Method ◽  
Transmission Electron ◽  
Oxygen Donor ◽  
Metal Aluminum

Aluminum titanate (Al2TiO5) powder has been synthesized at low temperature via nonhydrolytic sol-gel method by using aluminum powder as aluminum source, titanium tetrachloride as titanium source, anhydrous ethanol as oxygen donor with different catalysts. The phase transformation of aluminum titanate xerogel powder during heat treatment and the influence of the mixing orders of raw materials, catalyst kinds on the synthesis of aluminum titanate were investigated by means of differential-thermal analysis (DTA-TG), X-ray diffraction (XRD), transmission electron microscope (TEM). The results indicated that aluminum titanate powder was easily synthesized at 750 °C by using AlCl3 as catalyst with a mixing order of adding TiCl4 before AlCl3 into aluminum alcohol mixture. The catalytic order of the different catalysts in the preparation process of aluminum titanate is: FeCl3> AlCl3> MgCl2. The catalyst promoted the activation of metal aluminum powder and played a major role in the synthesis of aluminum titanate powder at low temperature via nonhydrolytic sol-gel method.

scholarly journals Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of Yakju

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 260
Author(s):  
Jong-Beom Park ◽  
Jun-Su Choi ◽  
Hye-Won Park ◽  
Sae-Byuk Lee ◽  
Heui-Dong Park
Keyword(s):  
Low Temperature ◽  
Aromatic Compounds ◽  
Raw Materials ◽  
Principal Component ◽  
Isoamyl Alcohol ◽  
Pichia Kudriavzevii ◽  
Fermented Beverage ◽  
Ethyl Hexadecanoate ◽  
Phenethyl Acetate ◽  
Volatile Aromatic Compounds

Yakju, a traditional fermented beverage in Korea, is prepared using various raw materials and methods, and, hence, exhibits various characteristics. Low-temperature-fermented yakju can inhibit the growth of undesirable bacteria and is known for its unique flavor and refreshing taste. To increase the production of volatile aromatic compounds in yakju, strains with strong resistance to low temperatures and excellent production of volatile aromatic compounds were screened from indigenous fruits (grape, persimmon, plum, aronia, wild grape) and nuruk in Korea. One Saccharomyces cerevisiae and three non-Saccharomyces strains were finally screened, and yakju was fermented at 15 °C through mono/co-culture. The analysis of volatile aromatic compounds showed that S. cerevisiae W153 produced 1.5 times more isoamyl alcohol than the control strain and reduced the production of 2,3-butanediol by a third. Similarly, a single culture of Pichia kudriavzevii N373 also produced 237.7 mg/L of ethyl acetate, whereas Hanseniaspora vineae G818 produced ~11 times greater levels of 2-phenethyl acetate than the control. Alternatively, Wickerhamomyces anomalus A159 produced 95.88 mg/L of ethyl hexadecanoate. During principal component analysis, we also observed that the co-culture sample exhibited characteristics of both volatile aroma compounds of the single cultured sample of each strain. Our results suggest that yakju with unique properties can be prepared using various non-Saccharomyces strains.

scholarly journals Prediction of size distribution of iron ore granules and permeability of its bed

2011 ◽  
Vol 47 (2) ◽  
pp. 113-123 ◽  
Author(s):  
X. Lv ◽  
C. Bai ◽  
X. Huang ◽  
G. Qiu
Keyword(s):  
Neural Network ◽  
Artificial Neural Network ◽  
Water Content ◽  
Size Distribution ◽  
Mass Fraction ◽  
Raw Materials ◽  
Good Prediction ◽  
Moisture Capacity ◽  
Granulation Process ◽  
Artificial Neural

The granulation process, which is determined by many factors like properties of the mixture and the operating parameters, is of very importance for getting a good permeability of the burden in the sintering strand. The prediction of the size distribution of the granules and the permeability of its bed by the artificial neural network was studied in this paper. It was found by the experiments that the order of significance in the granulation process is water content added into the mixture, the mass fraction of the particles of 0.7-3 mm, and the moisture capacity. The water content added in the mixture and the mass fractions of the particles of 0.7-3 mm have the positive relation to the permeability of granulation, While, the moisture capacity has the negative relation to the permeability of granulation. Both the moisture capacity and the water content added were used as the inputs in the model of artificial neural network, which can give a good prediction on the permeability and mass fraction of the granules of 3-8 mm, as well as the tendency of the samples under instable raw materials conditions. These two models can be used for optimization the granulation.

scholarly journals Improving the marmalade technology by adding a multicomponent fruit-and-berry paste

2021 ◽  
Vol 6 (11 (114)) ◽  
pp. 6-14
Author(s):  
Olga Samokhvalova ◽  
Kateryna Kasabova ◽  
Nataliа Shmatchenko ◽  
Aleksey Zagorulko ◽  
Andrii Zahorulko
Keyword(s):  
Mass Fraction ◽  
Dry Matter ◽  
Nutritional Value ◽  
Raw Materials ◽  
Partial Replacement ◽  
Black Currant ◽  
Reducing Substances ◽  
Improved Technique ◽  
Improved Technology ◽  
Functional Components

The necessity to optimize the nutritional value of marmalade by using physiologically functional ingredients containing vitamins, dietary fiber, minerals, and other useful substances in its composition has been substantiated. Specifically, using the multicomponent fruit-and-berry paste from apples, quince, black currant has been proposed, which is obtained by an improved technique. The technique is characterized by the rapid dehydration (30...45 s, at 50 °C) of the blended paste in a rotor plant to 28...30 % of dry matter. When studying the dependences of the effective viscosity of paste compositions on the shear rate, it was found that the paste that demonstrated the best indicators contained apple in the amount of 40 %; quince ‒ 50 %; black currant ‒ 10 %. It has been experimentally proven that the rational amount of fruit-and-berry paste is 30 % with a decrease in agar by 30 %. This makes it possible to obtain the jelly-fruit marmalade on agar with a mass fraction of moisture of 18 %, a total acidity of 10 degrees, and a mass fraction of reducing substances not more than 28 %. The products have a sweet-sour taste, with a pleasant aftertaste and the smell of black currant, rich purple color, jelly-like form, and non-tight consistency. The strength of the new samples of marmalade with a decrease in the amount of agar is 18.9 kPa, similar to that of control. The improved technology makes it possible to expand the range of "healthy products", which is achieved by the partial replacement of raw materials with a fruit-and-berry paste, which contains a significant number of physiologically functional components. This allows for an increase in the nutritional value of marmalade, as well as a decrease in the formulation amount of agar, which is expensive, by 30 %. In addition, gentle concentration modes improve the process of paste making

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