Kinetic Principles of the Vegetable Raw Materials Hydrothermal Treatment

Food Industry ◽  
2018 ◽  
Vol 3 (4) ◽  
Author(s):  
Albert H-H. Nugmanov ◽  
Olesya A. Aleksanyan ◽  
Miguel A. S. Barzola
Vsyo o myase ◽  
2018 ◽  
pp. 16-19
Author(s):  
V.V. Bronnikova ◽  
◽  
O.P. Proshina ◽  
A.N. Ivankin ◽  
◽  
...  

2017 ◽  
Vol 73 (12) ◽  
Author(s):  
Nadezhda Pavlovna Shevchenko ◽  
Marina Vasilevna Kaledina ◽  
Lyudmila Viktorovna Voloschenko ◽  
Alexander Ivanovich Shevchenko ◽  
Inna Alekseevna Baidina

Minerals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 140
Author(s):  
Aaron Mbissik ◽  
Abdellatif Elghali ◽  
Muhammad Ouabid ◽  
Otmane Raji ◽  
Jean-Louis Bodinier ◽  
...  

Due to the increasing demand for conventional sources of potassium (K) and their inaccessibility by African countries, K-rich igneous rocks are increasingly studied as potential alternative sources. In this study, six potassic igneous rocks (syenites and trachytes) from the Tamazeght, Jbel Boho, Ait Saoun, and El Glo’a regions (Morocco) were sampled and characterized. Then they were hydrothermally treated to enhance their K release for potential use as potassic fertilizers. The raw materials are mainly formed by microcline (up to 74%), orthoclase (20–68%), albite (36–57%), biotite-muscovite (15–23%), and titanite, calcite, hematite, and apatite as accessory minerals. These samples were crushed and milled to reach a particle size <150 µm and mixed with 4 N NaOH solution in an autoclave. The liquid/solid (L/S) ratio was about 44 mL/50 g. The powders were allowed to react with the solution at 170 °C for 7 h. For all tests, NaOH reacted completely with the powders and no liquid was observed after the treatment. X-ray diffraction (XRD), thermal gravimetric analysis (TGA), infrared spectroscopy (IRTF), and scanning electron microscopy (SEM-EDS) were carried out on treated samples to characterize the mineralogical and structural changes due to the alkali-hydrothermal treatment. Indeed, the treated samples revealed the presence of sodic neoformed phases such as thermonatrite, sodalite, analcime, and cancrinite. The treated material was leached for a week using deionized water and the elements released were measured using inductively coupled plasma–atomic emission spectroscopy (ICP-AES). The hydrothermal process showed a strong effect on structure breakdown as well as on the release of K and other nutrients such as P, Fe, Si, Mg, and Ca. Therefore, the alkali-hydrothermal treatment allowed the release of 50.5 wt% K. Moreover, the release of Mg, Ca, Fe, P, K, and Si were significantly increased. Mg, Ca, Fe, P, K, and Si release within raw materials was about (0.5–3.6), (3.5–31.4), (0.01–0.4), (0.01–0.3), (20–55), and (4.6–8) mg/kg, respectively, whereas treated samples showed a higher release of these elements. Quantitatively, Mg, Ca, Fe, P, K, and Si releases were about (10–11.8), (60–70), (7–20), (1.2–15), (218–1278), and (1119–2759) mg/kg, respectively. Consequently, the treated igneous rocks (syenite and trachyte) could be directly used as potassic fertilizers that would also be a source of other nutrients.


Author(s):  
О.В. ПРИСТУПКО ◽  
Л.Я. РОДИОНОВА

Разработаны рецептуры напитков функционального назначения из овощных соков с добавлением концентрата из пророщенного зерна полбы Руно . Исследована комплексообразующая способность (КС) напитка при оптимальном соотношении белка и пектина. Определен химический состав используемого сырья и энергетическая ценность готовых напитков. Установлено содержание в 100 г разработанного напитка, образец 1 и 2 соответственно: сухих веществ 8,6 и 7,2 пектиновых веществ 1,80 и 1,79 белков 3,46 и 3,40 г углеводов 10,46 и 7,87 г жиров по 0,14 г. КС образцов 1 и 2 соответственно (58 0,1) и (56 0,2) мг Pb2/мл значение pH 5,1 0,3 и 5,3 0,4. Разработанные овощные соки с мякотью, обогащенные пророщенным зерном полбы Руно , могут быть рекомендованы в качестве овощных напитков функциональной направленности. Recipes of functional drinks from vegetable juices with the addition of concentrate from sprouted grain of spelt Runo have been developed. The complexing ability of the drink with the optimal ratio of protein and pectin was studied. Was determined the chemical composition of the raw materials used and the energy value of the finished beverages. The content of 100 g of developed drinks, the samples 1 and 2, respectively: dry solids 8,6 and 7,2 pectin substances 1,80 and 1,79 proteins 3,46 and 3,40 g carbohydrates 10,46 and 7,87 g of fats in each sample of 0,14 g. The complexing ability of samples 1 and 2, respectively (58 0,1) and (56 0,2) mg Pb2/ml the pH value, respectively 5,1 0,3 and 5,3 0,4. Developed vegetable juices with pulp, enriched with sprouted grain of spelt Runo , can be recommended as vegetable drinks of a functional orientation.


Author(s):  
А.В. СВЕРДЛИЧЕНКО ◽  
М.К. АЛТУНЬЯН ◽  
Д.В. КАБАЛИНА

Спроектированы рецептуры пюреобразных консервов функционального назначения для детского питания. Проектирование рецептур поликомпонентных пюре проводили на основе принципов пищевой комбинаторики с учетом суточной потребности детского организма в функциональных ингредиентах: инулине, пищевых волокнах, витаминах С и Р, β-каротине, железе и калии. Выбрано овощное сырье – клубни топинамбура, содержащие инулин, обладающий гипогликемическими свойствами, морковь и тыква, содержащие антиоксиданты и антитоксические ингредиенты, а также фруктовое сырье – яблоки, содержащие комплекс антиоксидантов. Эталоном служил продукт, содержащий функциональные ингредиенты в количестве 10–50% суточной нормы, что отвечает требованиям, предъявляемым ГОСТ Р 52349–2005. Наиболее высокие дегустационные оценки получили образцы, содержащие, %: пюре из топинамбура 20–50, пюре из яблок 20–65, пюре из тыквы (смесь 1) или моркови (смесь 2) 10–35. Соотношение компонентов в смеси 3 определяли, приняв количество пюре топинамбура в продукте постоянным и равным 45%, а остальные компоненты варьировали в пределах 0–55% от массы смеси. Исследован химический состав предназначенного для детского питания овощного и фруктового сырья как источник биологически активных веществ. После оптимизации рецептурных компонентов методом компьютерного моделирования изготовлены опытные образцы и проведена органолептическая оценка разработанных рецептур. Установлено, что разработанные рецептуры обеспечивают получение продуктов, сбалансированных по содержанию физиологически функциональных ингредиентов и обладающих высокими органолептическими свойствами. Have been designed formulations of puree canned food of functional use for baby food. Development of compoundings of multicomponent purees was carried out on the basis of the principles of food combination theory taking into account the daily need of a children's organism for functional ingredients: inulin, food fibers, vitamins C and P, β-carotene, iron and potassium. Vegetable raw materials are chosen – Jerusalem artichoke tubers containing inulin, which has hypoglycemic properties, carrots and pumpkin, containing antioxidants and antitoxic ingredients, as well as fruit raw materials – apples, containing a complex of antioxidants. The product containing functional ingredients in number of 10–50% of standard daily rate that meets requirements of GOST P 52349–2005 served as a standard. The highest tasting estimates have received the samples containing, %: Jerusalem artichoke puree 20–50, puree apples 20–65, puree pumpkin (mix 1) or puree carrots (mix 2) 10–35. The ratio of the components in the mixture 3 was determined as follows: the amount of Jerusalem artichoke puree in a product was accepted to constant and equal 45%, and other components – within the limits 0–55% of the mass of mix. The chemical composition of the vegetable and fruit raw materials as a source of biologically active agents for products of baby food is investigated. After optimization of prescription components the method of computer modeling has made prototypes and organoleptic assessment of the developed compoundings is carried out. It is established that the developed compounds provide the products balanced on the content of physiologically functional ingredients and having high organoleptic properties.


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