EFFICIENCY OF FLAX SEEDS DISINTEGRATION IN THE CENTRIFUGAL HULLING MACHINE

2019 ◽  
Author(s):  
В.А. ЗУБЦОВ ◽  
С.В. ЗВЕРЕВ ◽  
Ю.Ф. РОСЛЯКОВ ◽  
В.В. ГОНЧАР
Keyword(s):  
Dietary Fiber ◽  
Raw Materials ◽  
Coarse Fraction ◽  
Technological Scheme ◽  
Series Of Experiments ◽  
Flax Seeds ◽  
Kernel Yield

Рассмотрены результаты обрушивания семян масличного льна сорта Северный (Барнаул, ООО «АгроЛен») различной степени обработки – нативные, обезвоженные, бесслизевые на центробежном шелушителе. В серии экспериментов с обезвоженным до 2–3% и бесслизевыми семенами процент выхода ядра был значительно выше, чем при шелушении нативных семян льна влажностью 5–6%: 30 и 28% против 21% соответственно. Представлена формула для расчета необходимой производительности оборудования по сырью при задании производительности по продукту и с учетом коэффициента возврата недоруша, образующегося в процессе шелушения крупной фракции, на доизмельчение. Предлагаемый вариант технологической схемы обрушивания семян льна позволяет достаточно эффективно выделить из семян льна фракцию с повышенным содержанием белка, масла и оболочки с повышенным содержанием лигнанов и пищевых волокон. Results hulling of seeds of oil flax varieties of the Severnyy (Barnaul, LLC «Agrolen») of various degrees of processing – native, dehydrated, non-syllable in the centrifugal hulling machine are considered. In a series of experiments with dehydrated to 2–3% and non-syllable seeds the percentage of kernel yield was significantly higher than with peeling of native flax seeds with humidity of 5–6%: 30 and 28% against 21%, respectively. The formula for calculating the required performance of the equipment for raw materials when setting the performance of the product and taking into account the return factor of the seeds that have remained undisturbed formed in the process of peeling the coarse fraction for regrinding is presented. The proposed variant of the technological scheme of flaking of flax seeds allows you to allocate effectively to select from them a fraction with a high content of protein and oil and shell with a high content of lignans and dietary fiber.

scholarly journals The use of flour from flax seeds in the production of cake of high nutritional value

Vestnik MGTU ◽  
2020 ◽  
Vol 23 (3) ◽  
pp. 195-204
Author(s):  
K. S. Kameneva ◽  
K. V. Shcheveva ◽  
N. L. Naumova
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Mineral Elements ◽  
Biologically Active ◽  
Plant Materials ◽  
Seed Flour ◽  
Flax Seeds ◽  
Processed Products

The composition of the cake is overloaded with fats and fast carbohydrates, poor in dietary fiber, vitamins and minerals, and the assortment requires improvement in terms of increasing nutritional and biological value, for this purpose, manufacturers use various types of non-traditional plant materials. It is well known that flax seeds and their processed products, by the composition of functional and biologically active substances, are universal enrichment agents for food products. In this regard, the aim of the research is to optimize the classic formulation of cake in the direction of increasing its nutritional value through the use of flax flour. Sensory compatibility, physicochemical parameters and nutritional value of raw materials - wheat flour, flax seed flour - have been studied. The superiority of flour from flax seeds over wheat raw materials in the number of nutrients has been revealed. Several modifications of the European Cupcake recipe have been tested by baking model samples. The practical possibility of replacing 20 % premium wheat flour with linseed flour in the European Cupcake technology has been established, which contributes to the formation of new taste, aromatic and color shades, an increase in the number of mineral elements (magnesium - 3.9 times, copper - 2.9 times, selenium - 2.4 times, manganese - 1.9 times, zinc - 1.7 times, calcium - 20.9 %, phosphorus - 24.5 %, iron - 17.6 %), protein (by 13.4 %) and dietary fiber (by 12.6 %) in products with a decrease in the laying of vegetable oil in the cake formulation.

scholarly journals Hydrometallurgical enrichment of polymetallic and ferromanganese ore

2021 ◽  
Vol 64 (4) ◽  
pp. 273-281
Author(s):  
O. I. Nokhrina ◽  
I. D. Rozhikhina ◽  
I. A. Rybenko ◽  
M. A. Golodova, ◽  
A. O. Izrail’skii
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
Thermodynamic Calculations ◽  
Technological Scheme ◽  
Theoretical Research ◽  
Technological Parameters ◽  
High Quality ◽  
Nickel Iron ◽  
Series Of Experiments ◽  
Processed Products

The article presents the results of theoretical and experimental studies of leaching of polymetallic manganese-containing and ferromanganese ore. Thermodynamic calculations and experimental studies on enrichment of manganese-containing raw materials made it possible to determine the main technological parameters of the extraction of manganese, iron and non-ferrous metals, and to develop technological schemes for enrichment of various types of manganese-containing raw materials. The studies were carried out for polymetallic and ferromanganese ores of the Kaigadat deposit, the Selezen deposit, the Sugul site, located in the Kemerovo Region – Kuzbass. Before carrying out laboratory studies, the authors have performed thermodynamic analysis of ore leaching, chemical and X-ray structural analyzes of the samples. Laboratory tests were carried out on a multichamber autoclave unit MKA-4-75 using calcium and iron chlorides as solvents. Since the introduction of a reducing agent into the charge during leaching significantly improves the conditions for dissolution of oxides and hydroxides of manganese in calcium chloride, a series of experiments was conducted with the use of charcoal in the charge. Thermodynamic calculations have shown that the leaching process is fully implemented in the temperature range from 323 to 673 K. The results of the experiments confirmed the theoretical research results. The obtained data allowed the authors to propose a technological scheme for hydrometallurgical enrichment of polymetallic and ferromanganese ores to produce high-quality concentrates. All processed products are suitable for use. The use of optimal technological parameters of enrichment allows 95–97 % of manganese, up to 80 % of nickel, up to 99 % of cobalt, and 96–98 % of iron to be extracted from polymetallic manganese-containing raw materials. As a result of the deposition of these elements, high-quality concentrates of manganese, nickel, iron, cobalt are obtained. According to the proposed technological scheme for ferromanganese raw materials with a high content of silicates, it is possible to obtain high-quality concentrates of manganese and iron, while the extraction of manganese is 90–92 %, and of iron – 86–90 %.

Fruit and berry raw materials is a promising source of food ingredients for flour confectionery.

2020 ◽  
Vol 29 (11) ◽  
pp. 45-49
Author(s):  
L.N. Fedyanina ◽  
◽  
E.S. Smertina ◽  
V.A. Lyakh ◽  
A.E. Elizarova ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Scientific Literature ◽  
Consumer Demand ◽  
Raw Materials ◽  
Plant Materials ◽  
Food Ingredients ◽  
Promising Source

The article considers the problem of improving the range of confectionery from the standpoint of use plant materials of satisfaction by consumer demand in dieteticpreventive foods. The analysis of domestic and foreign scientific literature on promising directions of improving the range of dietetic-preventive confectionery is given. It is noted that in the recipes for flour confectionery introduced from non-traditional raw materials containing dietary fiber.

Nutritional Value Research of Spelt Pasta with Vegetable Additives

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 61-70
Author(s):  
Oliya Fazullina ◽  
Stanislav Smirnov
Keyword(s):  
Dietary Fiber ◽  
Nutritional Value ◽  
Raw Materials ◽  
Health Indicators ◽  
Dietary Treatment ◽  
Raw Material ◽  
Whole Wheat ◽  
Healthy Nutrition ◽  
Physiologically Active Substances ◽  
Simple Carbohydrates

Health indicators of the population depend significantly on the food quality and nutritional value. Simple carbohydrates excess of and lack of protein, dietary fiber, vitamins, minerals, antioxidants and other physiologically active substances increase the risk of socially significant disease progress. The development and production of mass-consumed products with high nutritional and biological value, including affordable non-traditional raw materials use, are promising areas of the food industry development aimed at improving the nutritional status of the population. The article presents the research results on the developed Noodle products recipes from non-traditional raw materials that meet modern healthy nutrition requirements, intended for dietary treatment and dietary prevention of people with overweight / obesity. The research aimed at expanding the range of macaroni products with these characteristics. As the main raw material, a man selected whole-wheat flour – new spelt flour, and as additional raw materials – buckwheat flour, broccoli and celery powders. The researchers found that the introduction of macaroni products from buckwheat spelt, broccoli and celery powders into the recipe had a multidirectional effect, reducing or increasing various indicators of its nutritional value. The changes range did not affect the overall characteristics. The satisfaction degree of the average daily need for food substances and energy when consuming a portion of 100 g for each sample of developed Noodle products allows them to be classified as functional products that are protein and dietary fiber sources, according to the requirements of the TR CU 022/2011.

scholarly journals Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Anna Korus ◽  
Emilia Bernaś ◽  
Jarosław Korus
Keyword(s):  
Dietary Fiber ◽  
Chinese Cabbage ◽  
Dry Matter ◽  
Raw Materials ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Fresh Weight ◽  
Total Dietary Fiber ◽  
Health Promoting ◽  
High Level

The aim of this study was to evaluate the quality and health-promoting constituents of several variants of kimchi obtained from Chinese cabbage, kohlrabi, white radish, and cucumbers. The level of dry matter, total soluble solids, ash, total acidity, pH, dietary fiber, and vitamins C, B1, and B2, as well as total polyphenols (TP) and antioxidant activity AA (ABTS, DPPH) in kimchi, were determined. In addition, color parameters were determined ( L ∗ , a ∗ , b ∗ , C ∗ , and h o ). Kimchi with the highest proportion of Chinese cabbage (63%) had the highest levels of dry matter (11.01 g), ash (2.57 g), and vitamins: C, B1, and B2 (51 mg, 52 μg, and 242 μg, respectively), expressed per 100 g of fresh weight. In addition, this product showed the highest total AA of 132.3 μmol Tx/g (ABTS) and 49.7 μmol Tx/g (DPPH) due to its high level of TP (194 mg/100 g). Cucumber-derived kimchi (85%) also had a high content of TP (147 mg/100 g) and high AA of 88.7 μmol Tx/g (ABTS) and 36.3 μmol Tx/g (DPPH). Additionally, stuffed kimchi from kohlrabi (88%) had the highest amounts of total dietary fiber, 3.65 g/100 g fresh weight. In all products, red ( a ∗ ) and yellow ( b ∗ ) were the dominant colors, with values of L ∗ ranging between 32.63 and 53.16. In general, our studies have shown that depending on the raw materials used, kimchi is a good source of dietary fiber but also vitamins and polyphenols.

scholarly journals Analysis of the criteria of efficiency of work of separators for the field of hydrocarbon raw

2019 ◽  
pp. 114-119
Author(s):  
Valeriy V. Piven ◽  
Vladislav S. Shchelkonogov
Keyword(s):  
Technological Process ◽  
Raw Materials ◽  
Comprehensive Assessment ◽  
Technological Scheme ◽  
Qualitative Composition ◽  
Separation Processes ◽  
Process Flow ◽  
Multi Stage ◽  
Flow Diagrams

Assessment of the quality of separation of hydrocarbon raw during its field preparation is necessary to determine the efficiency of the entire technological process of preparation. The absence of complex criteria for assessing the quality of separation for multi-stage processes does not allow one to obtain unambiguous solutions in justifying the process flow diagrams and equipment for separation. We have analyzed the typical technological scheme of separation of hydrocarbon raw materials and existing criteria for separation processes. It is proposed to use the criterion for a comprehensive assessment of the separation processes of hydrocarbon raw materials, allowing calculating the efficiency of the process, taking into account the possible production of intermediate fractions and their qualitative composition

INFLUENCE OF DIETARY FIBRES OF THE PHYTOGENESIS ON THE TECHNOLOGICAL PROPERTIES OF THE DOUGH OF SOFT WAFERS

2018 ◽  
Author(s):  
Ю.Н. НИКОНОВИЧ ◽  
Н.А. ТАРАСЕНКО
Keyword(s):  
Dietary Fiber ◽  
Quality Indicators ◽  
Raw Materials ◽  
Technological Properties ◽  
Dietary Fibers ◽  
Biological Value ◽  
Dietary Fibres ◽  
Permissible Level ◽  
Confectionery Fat ◽  
Optimal Quality

Исследовано влияние гидратированных пшеничных волокон Камецель FW 200 и апельсиновых волокон Citri-Fi 200, внесенных в тесто взамен части кондитерского жира для повышения пищевой и биологической ценности продукта, на свойства мягких вафель. Готовили образцы вафельного теста: контрольный – тесто без добавок, образцы теста с заменой 10, 15 и 20% кондитерского жира на пшеничные волокна Камецель FW 200, образцы теста с заменой 10, 15 и 20% кондитерского жира на апельсиновые волокна Citri-Fi 200 – и определяли технологические свойства изготовленных образцов теста – влажность, плотность и количество оттеков вафельного листа. Установлено, что внесение пищевых волокон Citri-Fi 200 в исследованных дозировках 10, 15 и 20% от массы жира в рецептуру вафельного теста увеличивает количество оттеков выше допустимого уровня, т. е. увеличивает потери сырья. Оптимальные качественные показатели имеет образец вафельного теста с добавкой 15% гидратированных пищевых волокон Камецель FW 200, внесение которых позволит увеличить пищевую ценность кондитерского изделия. The influence of hydrated wheat fibers Kametsel FW 200 and orange fibers Citri-Fi 200, introduced into the dough instead of the confectionery fat to improve the nutritional and biological value of the product on the properties of soft waffles was investigated. Wafer dough samples: control - dough without additives, dough samples with replacement of 10, 15 and 20% confectionery fat by wheat fibers Kametsel FW 200, dough samples with replacement of 10, 15 and 20% confectionery fat by orange fibers Citri-Fi 200 – prepared and determined their technological properties – humidity, density and the number of flows of the wafer sheet. It is established that the introduction of Citri-Fi 200 dietary fibers in the studied dosages of 10, 15 and 20% by weight of fat in the formulation of wafer dough increases the number of flows the dough above the permissible level, i.e. increases the loss of raw materials. A sample of wafer dough with the addition of 15% hydrated dietary fiber Kametsel FW 200 has optimal quality indicators.

DEVELOPMENT OF THE TECHNOLOGICAL SCHEME HULLING FLAX SEEDS IN THE CENTRIFUGAL HULLING MACHINE

2018 ◽  
Author(s):  
В.А. ЗУБЦОВ ◽  
С.В. ЗВЕРЕВ ◽  
Ю.Ф. РОСЛЯКОВ ◽  
В.В. ГОНЧАР
Keyword(s):  
Mesh Size ◽  
Hole Diameter ◽  
Air Separation ◽  
Technological Scheme ◽  
Flax Seed ◽  
Air Flow Rate ◽  
Air Velocity ◽  
Laboratory Facility ◽  
High Quality Protein ◽  
Flax Seeds

Разработана технологическая схема обрушивания семян льна на центробежном шелушителе. Объектом исследования были семена масличного льна сорта Северный (Барнаул, ООО «Агролен») различной степени обработки: нативные, бесслизевые, обезвоженные. Семена льна дробили на центробежном шелушителе и просеивали на лабораторном ситовом сепараторе с использованием сит с круглыми и продолговатыми отверстиями. Пневмосепарацию осуществляли на лабораторной установке фирмы Petkus с регулируемой скоростью потока воздуха в пневмоканале. В процессе переработки исходные семена льна просеивали сквозь сито диаметром 2,5 мм. Сход этого сита подвергали термообработке по достижении семенами влажности 4–6%. Охлажденные семена льна пятикратно подвергали дроблению на центробежном шелушителе. После каждого прохода дробленку просеивали сквозь проволочное сито с размером ячеек 1,2 мм и сход подвергали пневмосепарированию при скорости воздуха в пневмоканале 4–5 м/с. Полученный таким образом недоруш направляли на повторное дробление. Проход сита с диаметром отверстий 1,2 мм просеивали на лабораторных ситах и полученные фракции пневмосепарировали, в результате чего в относы уходила основная масса оболочки, а осадок составляло дробленое ядро с примесями оболочки. Обезвоживание семян до влажности 3–4% проводили методом высокотемпературной микронизации. Обезвоженные семена льна измельчали на центробежном шелушителе при скорости на периферии диска 41 м/с. Дробленку подавали на рассев с набором сит. Сход с каждого сита подвергали пневмосепарированию. Осадок схода с сита 1,0 мм возвращали на доизмельчение. Установлено, что применение при обрушивании семян льна центробежного шелушителя обеспечивает выход ядра до 21% и высокое качество белковой компоненты. The technological scheme of flax seed hulling in a centrifugal hulling machine is developed. Seeds of oil flax of the variety Severnyy (Barnaul, Agrolen LLC) of various degree of processing: native, non – slime and dehydrated-were the object of research. Flax seeds were crushed in a centrifugal hulling machine and sieved on a laboratory sieve separator using sieves with round and oblong holes. Air separation was carried out at the laboratory facility of Petkus with controlled air flow rate in the pneumatic channel. During processing, the original flax seeds were sieved through a 2,5 mm diameter sieve. The gathering of this sieve was subjected to heat treatment when the seeds reached a moisture content of 4–6%. Chilled flax seeds five times were subjected to crushing in a centrifugal hulling machine. After each pass, the crusher was sieved through a wire sieve with a mesh size of 1,2 mm and the gathering was subjected to air separation at an air velocity in the pneumatic channel of 4–5 m/s. The thus obtained under-hulling were sent for re-crushing. Pass sieve with a hole diameter of 1,2 mm was sieved for laboratory sieves and the fractions obtained were air separation, resulting in the bulk of the shell went into waste, and the residue was crushed kernel with impurities of the shell. Dehydration of seeds (up to 3–4% moisture) was carried out by high-temperature micronization. Dehydrated flax seeds were ground in a centrifugal hulling machine at a speed of 41 m/s on the periphery of the disc. Crumbles were served on the screening. The descent from each sieve was subjected to air separation. The precipitate from the sieve 1,0 mm was returned for grinding. It was found that the use of centrifugal hulling machine in the hulling of flax seeds provides a kernel yield of up to 21% and high quality protein component.

INNOVATIVE DIRECTIONS OF DEVELOPMENT OF VINEGAR PRODUCTION IN THE REPUBLIC OF BELARUS

2020 ◽  
Vol 13 (4(50)) ◽  
pp. 52-60
Author(s):  
A. A. Pushkar ◽  
D. V. Khlimankov ◽  
V. I. Solovei ◽  
A. V. Rybak ◽  
J. N. Shcherbitskaya
Keyword(s):  
Research And Development ◽  
Ethyl Alcohol ◽  
Raw Materials ◽  
Technological Scheme ◽  
Development Work ◽  
Organoleptic Characteristics ◽  
The Creation ◽  
The Republic

he article presents the results of research and development work on the creation of technologies for the production of new types of vinegar based on starch-containing raw materials with original organoleptic characteristics. The introduction of this technology at the enterprise provides for the introduction of a new stage of the mechanical-enzymatic destruction of starch-containing raw materials with its biotransformation into ethyl alcohol into the current technological scheme of the enterprise.

INTEGRATED USE OF ANIMAL AND VEGETABLE PROTEINS IN SAUSAGE PRODUCTION TECHNOLOGY

2020 ◽  
Vol 15 (4) ◽  
pp. 535-543
Author(s):  
A.L. Alekseev ◽  
◽  
T.V. Alekseeva ◽  
Keyword(s):  
Chemical Composition ◽  
Dietary Fiber ◽  
Production Technology ◽  
Raw Materials ◽  
Meat Products ◽  
Optimal Dose ◽  
The Body ◽  
Processing Plant ◽  
Protein Supplement ◽  
Plant Materials

The article presents the research results obtained during the development of the technology for production of combined sausages using a vegetable-derived additive – LUPISAN lupine flour from “OOO Protein PLUS” (St. Petersburg). Under the conditions of a deteriorating environmental situation and the increase in incidence of the population of the Russian Federation, it became necessary to create biologically complete functional food products with additional functions, useful nutritional and physiological characteristics, based on the integrated use of raw materials of animal and vegetable origin. The use of plant materials in the production of meat products allows not only enriching them with functional ingredients and increasing digestibility, but also obtaining products that meet physiological nutritional standards. Having a complex chemical composition, plants have a beneficial therapeutic effect on the human body. Research was carried out at the Department of Food Technology of the Don State Agrarian University, in the testing laboratory of the Shakhty branch of the Rostov “SBBZh” and at the meat processing plant “TaVr-Zimovniki”. Basing on the conducted comprehensive studies, the effectiveness of using vegetable protein supplement based on lupine flour “LUPISAN” in the production technology of semi-smoked sausages is substantiated. It is established that in terms of quality and safety, LUPISAN meets the requirements for additives of plant origin, it is a genetically unmodified, kosher product (has the appropriate certificates). It is dispersible both in oil and in water and can be used as a natural emulsifier without labeling with the index "E". The analysis of the chemical composition and nutritional value of flour from lupine indicates that the flour contains a significant amount of complete protein is 36–40%; in addition, a rather high content of dietary fiber is noted: dietary fiber is 30–35%. It is a strong antioxidant, it does not contain gluten and cholesterol; there are no inhibitors – substances that delay the digestion process and inhibit the absorption of beneficial substances by the body, and there are glycoproteins – substances that can replace insulin. An optimal dose of introducing a protein supplement based on lupine flour into sausage stuffing is proposed, which is 10% by weight of unsalted raw materials, which makes it possible to obtain a finished product with high organoleptic quality indicators and functional properties.

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