scholarly journals EFFECT OF FREEZING ON THE MILK QUALITY OF COWS

2020 ◽  
pp. 54-57
Author(s):  
Lyubov Valentinovna Efimova ◽  
Tatyana Vyacheslavovna Zaznobina ◽  
Elena Vladimirovna Gatilova ◽  
Olga Valeryevna Ivanova
Keyword(s):  
Quality Indicators ◽  
Age Groups ◽  
Milk Quality ◽  
Long Term Storage ◽  
Before And After ◽  
Frozen State ◽  
Term Storage ◽  
Two Age Groups

Due to the fact that milk has a short shelf life, the issue of its freezing and long-term storage in the frozen state is relevant. A study was conducted on the effect of freezing on the milk quality after its defrosting of cows-mothers and cows-daughters of Red-Motley breed. As a result, it was established how milk quality indicators to change after five months of storage in a frozen state in cows of two age groups. A high correlation was established between quality indicators before and after freezing. The influence of the “freezing” factor on milk quality indicators was recognized statistically significant, the “generation” factor – not significant.

Application of a comprehensive assessment of the quality of white crystalline sugar during long-term storage

2020 ◽  
pp. 72-79
Author(s):  
E.A. Tarasova ◽  
K.B. Gurieva
Keyword(s):  
Quality Indicators ◽  
Comprehensive Assessment ◽  
Individual Quality ◽  
Long Term Storage ◽  
Complex Indicators ◽  
Term Storage ◽  
Weight Coefficients ◽  
White Sugar

The article provides a methodology for a comprehensive assessment of the quality of white sugar, defines individual quality indicators and weight coefficients of the selected indicators, and calculates complex indicators of white sugar during its acceptance for long-term storage and at certain stages of storage. It is demonstrated that white crystalline sugar has to meet special requirements for long-term storage.

scholarly journals The effect of aerosol treatment with calcium-based preparation on quality of table grape cultivar during storage

2021 ◽  
Vol 232 ◽  
pp. 03023
Author(s):  
Sofia Cherviak ◽  
Svetlana Levchenko ◽  
Vladimir Boyko ◽  
Dmitriy Belash
Keyword(s):  
Weight Loss ◽  
Table Grape ◽  
Oxidative Enzymes ◽  
Organoleptic Properties ◽  
Table Grapes ◽  
Long Term Storage ◽  
Organoleptic Characteristics ◽  
Term Storage

The main problems of grape storage are berry dehydration and rot. One of the solutions to reduce rot and preserve the quality of grapes during storage is the use of aerosol treatment with calcium content before storing. The aim of the study was to evaluate the effect of physiologically active substances based on calcium in various concentrations on the quality and organoleptic characteristics of table grape cvs. ‘Italia’ during long-term storage. The effectiveness of the studied systems of treatment was evaluated according to the content of sugars and titratable acids, the activity of the redox enzymes of polyphenol oxidase and peroxidase, weight loss of bunch and organoleptic properties. The greatest effectiveness established by using preparation of Master Green Ca, Brentax KCa, and Brentax Ca (in concentration 150g / 20l). Experimental treatments significantly decreased the weight loss of bunch (less than 4%), and preserved organoleptic properties of berry at a high level (8.2-8.9 points). Decrease in the activity of oxidative enzymes had a positive effect on the quality of table grapes and contributed to its better preservation. The data obtained make it possible to rationalize the system of long-term storage of grapes by using of aerosol treatment with calcium-based preparation.

scholarly journals The Technological Investigations Of Manufacturing Of Energy Chips

2015 ◽  
Vol 1 ◽  
pp. 220
Author(s):  
Ziedonis Miklašēvičs
Keyword(s):  
Moisture Content ◽  
Dry Mass ◽  
Quality Parameters ◽  
Heating Value ◽  
Long Term Storage ◽  
Lower Heating Value ◽  
Term Storage ◽  
Lower Heating

The methodology in Latvia forest industry provide to determine the quality of energy chips only in long- term storage places before selling. Due to the lack of hard empirical data about the quality parameters of energy chips in different phases of manufacturing process, this research paper consists of: - the identification and analyses of the factors that influenced the values of energy chips quality features such as: bulk density, moisture content, ash content, higher and lower heating value according to actual moisture content and per dry mass of the chips; - the methodology for determination the quality parameters of energy chips by analysis the wood moisture content and by choice the method of the manufacturing of energy chips.

scholarly journals Modern technologies for utilizing tobacco wastes

2018 ◽  
Vol 80 (3) ◽  
pp. 259-264
Author(s):  
A. G. Mirgorodskaya ◽  
M. V. Shkidyuk ◽  
N. N. Matyukhina ◽  
T. A. Don
Keyword(s):  
Fractional Composition ◽  
Special Treatment ◽  
Long Term Storage ◽  
Tobacco Production ◽  
Taste Evaluation ◽  
Cut Tobacco ◽  
Term Storage ◽  
Modern Technologies

The problem of utilization or recycling industrial tobacco wastes is an important problem for tobacco industry. Economically preferable way for utilizing industrial tobacco wastes (tobacco scrap) is production smokeless products and hookah blends as wastes are utilized without special treatment. Monitoring of humidity and fractional composition of cut tobacco taken from tobacco rod/cigarette spoilage (tobacco scrap) is carried. Its long-term storage leads to increasing scrap and dust quantity. Researches on utilizing tobacco scrap for sniff and hookah blend production, which are considered to be less harmful compared to cigarettes, were carried. Chemical composition of American type tobacco and scrap was defined. Nicotine content varies from 0.9 to 2.4% and carbohydrates content – from 5.6 to 9.6%. Experimental samples of hookah blend were produced and their organoleptic and taste evaluation were carried. It was found that utilization of tobacco scrap is economically efficient for hookah blend production, as quality of final product made of leaf tobacco and tobacco scrap is similar. Experimental samples of sniff tobacco were produced in order to discover possibility of utilization industrial tobacco scrap for manufacturing this product. Consumer’s properties of sniff tobacco were evaluated by 100 points tasting protocol. This technology for sniff tobacco production from tobacco scrap allows manufacturing product of good quality, decreasing technological operations, rejecting stages of tobacco selection and its cutting and as the result decreasing cost of final product. The results of the research on utilizing tobacco scrap for hookah blend and sniff tobacco production proves optimality of recycling the tobacco wastes.

scholarly journals Does long-term storage of clay samples influence their mechanical characteristics?

2020 ◽  
Vol 57 (2) ◽  
pp. 304-309 ◽  
Author(s):  
Mustapha Abdellaziz ◽  
Mahmoud N. Hussien ◽  
Mohamed Chekired ◽  
Mourad Karray
Keyword(s):  
Mechanical Characteristics ◽  
Long Term Storage ◽  
Temperature And Humidity ◽  
Before And After ◽  
Prime Objective ◽  
Term Storage ◽  
Physical And Mechanical Characteristics

The prime objective of this study is to assess the influence of long-term storage on the physical and mechanical characteristics of clay samples. Samples from two different clays were sealed and stored in a temperature- and humidity-controlled room at the geotechnical laboratory of the Université de Sherbrooke for up to 27 years. The stored clay samples were tested before and after long-term storage and the results compared in this note. The comparison showed that even with long-term storage, the majority of the physical and mechanical characteristics of the samples were preserved.

scholarly journals Тhe quality of potatoes affects consumer properties of processed foods

2021 ◽  
pp. 99-103
Author(s):  
A. A. Molyavko ◽  
A. V. Marukhlenko ◽  
N. P. Borisova
Keyword(s):  
Mineral Nutrition ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Starch Content ◽  
Experimental Studies ◽  
Long Term Storage ◽  
Almost All ◽  
Term Storage

Experimental studies have shown that with an increased level of mineral nutrition (N120P180K240) all varieties increased the yield (by 1.7–4.1 tons/ha, or by 10–25%), while the most productive varieties being Bryansky Nadezhny, Bryanskaya Novinka, Slava Bryanshchiny (21.9–22.9 tons/ha). In terms of dry substances content almost all varieties met the requirements of processing, which called for for a dry substance level in tubers of at least 20–24%. With an increase in the dose of fertilizers the amount of starch and dry matter in tubers decreased. On an average background, the starch content compared to the control decreased by 0.7–1.1%, dry substances — by 0.7– 1.2%, on an increased background respectively — by 1.2–1.7%, dry substances — by 1.4–2.7%. The taste of potatoes on an increased background of fertilizers worsened regardless of variety. In terms of darkening of the flesh, raw cleaned tubers of all varieties are not suitable for long-term storage (for example, for 24 hours), while boiled tubers of all varieties did not reduce the quality. Growing potatoes on an increased background of mineral nutrition increased the darkening of raw tubers of the studied varieties compared to control. In the studied varieties the content of reducing sugars in many cases exceeded the amount allowed for the manufacture of crispy potatoes, and therefore its quality was reduced, mainly due to the color of the slices. Almost all varieties gave puree of good quality. An increase in the background of fertilizers slightly worsened the consistency of puree, which reduced the overall estimate.

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