scholarly journals Effect of process parameters of mashing on consumer properties and processability of polymalt extracts production process

2021 ◽  
Vol 4 (2) ◽  
pp. 119
Author(s):  
Marina Leonidovna Mikulinich ◽  
Natalya Yurevna Azarenok ◽  
Polina Vitalievna Bolotova
Keyword(s):  
Functional Food ◽  
Filtration Rate ◽  
Raw Materials ◽  
Solid Content ◽  
Technological Parameters ◽  
Food Ingredient ◽  
Amine Nitrogen ◽  
Optimization Of Parameters ◽  
Physico Chemical ◽  
Weight Coefficients

The development of the technology of viscous polymalt extracts using bare-grained oats will provide the population with a functional food ingredient and products with specified consumer properties. Existing techniques for the production of extracts did not affect the study of temperature conditions and the duration of the process at the mashing stage, using bare-grained oats in its composition. Crops of Belarusian breeding were used as raw materials: barley (H. vulgare), bare-grained oats (A. sativa), wheat (Tr. aestivum) grain. Optimization of parameters in the production of polymalt wort based on barley, oat and wheat malt was carried out by regression analysis and weight coefficients. Dependencies of physico-chemical indices of oat-malt and polymalt worts on temperature and duration of mashing are established. These dependencies predict content of dry substances, maltose, amine nitrogen, protein and acidity in the process of production of worts. Optimal technological parameters were selected at the stage of barley-wheat-oat polymalt wort mashing, which made it possible to increase the dry substances by 12.5%, maltose – by 21.3%, protein – by 16.2% and filtration rate – by 25.0%. The maximum solid content 14.4%, maltose 11.4 g·(100·сm-3)-1, protein 1.22%, in polymalt wort achieved under the following modes: (3 ±1)°C for 30 minutes, (44±1)°C for 50 minutes, (53±1)°C for 60 minutes, (63±1)°C for 50 minutes, (72±1)°C for 20 minutes and (78±1)°C for 60 minutes.

POTENSI TEPUNG CEKER DAN LEHER AYAM SEBAGAI FOOD INGREDIENT DAN SUMBER PANGAN FUNGSIONAL

2020 ◽  
Vol 1 (2) ◽  
Author(s):  
Rita Purwasih ◽  
Wiwik Endah Rahayu
Keyword(s):  
Functional Food ◽  
Food Industry ◽  
Nutritional Value ◽  
Food Source ◽  
Mineral Content ◽  
Raw Materials ◽  
Food Sources ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Live Stock

Chicken feet and neck bones flour are the products of live stock which have a high protein and mineral content. However, they have not been utilized functionally, while they have a potential as a food ingredient and functional food source. Therefore, it is necessary to make efforts to utilize the chicken feet and neck bones flour as functional food products and new food ingredients. Both chicken feet and neck bones flour can be mixed with other raw materials which have a potential function as food sources for energy. The addition of protein and minerals from the both chicken feet and neck bones flour are expected to be able to increase the nutritional value of a product, especially for the protein and mineral content. Thus, the product is not only as an energy source but also as a source of protein and minerals. Moreover, functional food development is not only beneficial for consumers but also as an opportunity for the food industry and government

The Composite Material from the Recycled Raw Materials in the Purification of Oily Wastewater Technology

2017 ◽  
Vol 736 ◽  
pp. 187-190 ◽  
Author(s):  
E.V. Moskvicheva ◽  
P.A. Sidyakin ◽  
A.V. Moskvicheva ◽  
E.P. Doskina ◽  
D.V. Shchitov ◽  
...  
Keyword(s):  
Composite Material ◽  
Water Treatment ◽  
Environmental Pollution ◽  
Raw Materials ◽  
Oily Wastewater ◽  
Technological Parameters ◽  
Polymer Waste ◽  
Physico Chemical ◽  
Treatment Facilities ◽  
Waste Polymer

Getting a composite of oil and plastic waste and their use as sorbents for cleaning oil drains is considered. The regularity of modifying oil waste polymer waste with polymer waste, physico-chemical and technological parameters are identified. The scheme of modification is worked out. Rational ways to reduce environmental pollution and improve water treatment facilities are found.

BUILDING MATERIALS BASED ON LIMESTONE DUST AND FINELY DISPERSED LIMESTONE

2020 ◽  
Vol 90 (4) ◽  
pp. 112-121
Author(s):  
N.V. LYUBOMIRSKIY ◽  
◽  
A.S. BAKHTIN ◽  
T.A. BAKHTINA ◽  
V.V. NIKOLAENKO ◽  
...  
Keyword(s):  
Building Materials ◽  
Raw Materials ◽  
Average Density ◽  
Technological Parameters ◽  
Low Co2 ◽  
Physico Chemical ◽  
Construction Products ◽  
Shaft Furnaces ◽  
Limestone Dust ◽  
Recycled Material

The paper presents research on the development of building materials with low CO2 emissions based on industrial man-made materials. The optimal recipe-technological parameters for the production of materials based on lime dust generated by mechanical deposition in cyclones and bag filters of shaft furnaces, as well as finely divided marble-like limestone with a fraction of up to 5 mm were determined. Studies have shown that it is possible to obtain a building material with compressive strength of more than 40 MPa from this recycled material by forced carbonization for three hours. Moreover, to obtain such strength indicators, the optimal content of lime dust in the raw materials is in the range of 35-40% wt. when the water content of the mixture is 6-7% wt. The carbonized material obtained at the indicated technological parameters will have an average density of 1.95-2.0 g / cm3 and water absorption by weight of not more than 12%. Accordingly, the data obtained make it possible to judge the possibility of obtaining high-quality construction products with physico-mechanical, physico-chemical, hydrophysical, and other properties sufficient for building materials.

scholarly journals Physico-chemical features of acid decomposition of dolomite

2021 ◽  
Vol 57 (1) ◽  
pp. 109-118
Author(s):  
A. N. Hauryliuk ◽  
O. B. Dormeshkin ◽  
G. Kh. Cherches
Keyword(s):  
Sulfuric Acid ◽  
Liquid Phase ◽  
Magnesium Sulfate ◽  
Raw Materials ◽  
Insoluble Residue ◽  
Acid Decomposition ◽  
Technological Parameters ◽  
Physico Chemical ◽  
The Individual ◽  
Sulfuric Acid Decomposition

The results of studies of the physico-chemical regularities of the acid decomposition of magnesium-containing raw materials are presented and the optimal technological mode of the individual stages of obtaining magnesium sulfate is determined. It has been established that the process of obtaining magnesium sulfate based on dolomite includes the following stages: decomposition of magnesium-containing raw materials with sulfuric acid; filtration of the resulting suspension with separation of calcium sulfate and insoluble residue and subsequent washing; crystallization and separation of magnesium sulfate; drying the target product. The main technological parameters that determine the stage of sulfuric acid decomposition are: the rate of sulfuric acid, the duration of decomposition, the method and procedure for introducing reagents, the content of magnesium sulfate in the liquid phase of the suspension. In this case, the concentration of sulfuric acid cannot be considered as the main technological parameter, since its numerical value is selected depending on the value of the final content of magnesium sulfate in the liquid phase, which in turn is determined by its solubility in water. It has been proven that the use of a flocculant at the decomposition stage provides an increased filtration rate, improved filtration performance, as well as keeping the filter cloth uncontaminated. The results of chemical and X-ray phase analyzes confirmed that magnesium sulfate obtained from domestic dolomite raw materials in its composition corresponds to magnesium sulfate obtained from foreign types of magnesium-containing raw materials - magnesite, brucite - and fully complies with the requirements of TU 2141016-32496445-00 “Magnesium sulfate”. 

scholarly journals Powder from chickling vetch valves in the production of functional biscuits

2020 ◽  
Vol 222 ◽  
pp. 03008
Author(s):  
A.S. Jaboeva ◽  
Z.S. Dumanisheva ◽  
A.Ch. Toguzaeva ◽  
A.A. Shiritov ◽  
A.D. Thaitlov
Keyword(s):  
Quality Indicators ◽  
Functional Food ◽  
Food Production ◽  
Raw Materials ◽  
Raw Material ◽  
Plant Raw Materials ◽  
Physico Chemical ◽  
New Type ◽  
The Rich ◽  
Pectin Substances

Currently, it is necessary to search for non-traditional sources of plant raw materials characterized by a high content of indigestible polysaccharides having a beneficial effect on human body functions. One of the rich sources of high-molecular carbohydrates is the chickling vetch valves. The use of a new type of raw material in food production will expand the range of functional food products. The technology of powder from chickling vetch valves is developed, its organoleptic quality indicators are determined and the period of storage in warehouse premises is set. Based on the results of the study of the chemical composition of the powder, it was found that it is a valuable source of fiber, lignin, hemicellulose and pectin substances. It was found that when the powder is introduced into the recipe of biscuits in the amount of 1.1-2.2 % by weight of flour, the best organoleptic and physico-chemical quality indicators of finished products are achieved. It was found that when consuming 100 g of the developed products, the human body’s need for dietary fiber is met by 18.3-23.2 %.

A possibility of using nickel concentrate, obtained as a result of hydrometallurgical enrichment of manganese-containing raw materials, at steel alloying

2020 ◽  
Vol 76 (7) ◽  
pp. 709-715
Author(s):  
O. Yu. Kichigina
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
Selective Extraction ◽  
Technological Parameters ◽  
Nickel Iron ◽  
Nickel Recovery ◽  
Nickel Concentrate ◽  
Steel Alloying ◽  
High Degree ◽  
Comprehensive Processing

At production of stainless steel expensive alloying elements, containing nickel, are used. To decrease the steel cost, substitution of nickel during steel alloying process by its oxides is an actual task. Results of analysis of thermodynamic and experimental studies of nickel reducing from its oxide presented, as well as methods of nickel oxide obtaining at manganese bearing complex raw materials enrichment and practice of its application during steel alloying. Technology of comprehensive processing of complex manganese-containing raw materials considered, including leaching and selective extraction out of the solution valuable components: manganese, nickel, iron, cobalt and copper. Based on theoretical and experiment studies, a possibility of substitution of metal nickel by concentrates, obtained as a result of hydrometallurgical enrichment, was confirmed. Optimal technological parameters, ensuring high degree of nickel recovery out of the initial raw materials were determined. It was established, that for direct steel alloying it is reasonable to add into the charge pellets, consisting of nickel concentrate and coke fines, that enables to reach the through nickel recovery at a level of 90%. The proposed method of alloying steel by nickel gives a possibility to decrease considerably steel cost at the expense of application of nickel concentrate, obtained out of tails of hydrometallurgical enrichment of manganese-bearing raw materials, which is much cheaper comparing with the metal nickel.

Phamacognostical and Pharmaceutical Evaluation of Chandrashakaladi Vataka - A herbal formulation

2016 ◽  
Vol 1 (3) ◽  
Author(s):  
Dr. Akash S Changole ◽  
Mandip Goyal ◽  
Harish CR
Keyword(s):  
Classical Method ◽  
Raw Materials ◽  
Herbal Medicines ◽  
Vital Role ◽  
Published Data ◽  
Herbal Formulation ◽  
Physico Chemical ◽  
Good Manufacturing Practices ◽  
Solvent Systems

Background: Quality control and the standardization of herbal medicines involve steps like standard source and quality of raw materials, good manufacturing practices and adequate analytical screening. These practices play a vital role in guaranting the quality and stability of herbal preparations. Chandrashakaladi Vataka is an Ayurvedic herbal formulation mentioned to be beneficial in Kushtha. Till date no published data is available on its analytical profile. Aim: To develop the Pharmacognostical and Phyto-chemical profile of Chandrashakaladi Vataka. Material and Methods: Chandrashakaladi Vataka was prepared as per classical method and analytical findings were recorded. Samples were subjected to organoleptic analysis, physico-chemical analysis and HPTLC examination by optimizing the solvent systems. Results and Conclusions: Pharmacognostical profile of Chandrashakaladi Vataka was established. Loss on drying, Ash value, Acid insoluble extract, Methanol soluble extract, Chandrashakaladi Vataka was found within prescribed limits. HPTLC profile of Chandrashakaladi Vataka revealed 12 spots at 254 nm and 13 spots at 366 nm.

Standard manufacturing process of Lekhana Putapaka

2017 ◽  
Vol 2 (1) ◽  
Author(s):  
Rejoice N. Macwan ◽  
Vaishnav P. U. ◽  
L. B. Singh ◽  
B. L. Umrethiya ◽  
B. D. Kalasariya
Keyword(s):  
Amino Acids ◽  
Specific Gravity ◽  
Blood Vessels ◽  
Manufacturing Process ◽  
Solid Content ◽  
Burning Sensation ◽  
Wild Animals ◽  
Chemical Parameters ◽  
Eye Disorders ◽  
Physico Chemical

Putapaka is one of the best local and effective applications for the treatment of eye disorders. Putapaka when used properly then it will treat burning sensation, inflammation, pain, feeling of friction, discharges, itching sensation, stickiness, muddy secretions and congestion of blood vessels. In classics there are three types of Putapaka are described Snehana Putapaka, Lekhana Putapaka and Ropana Putapaka. Lekhana Putapaka is prepared mainly with the help of Lekhana Dravyas. It is used for scrapping of the Doshas. Lekhana Putapaka is composed of the liver and flesh of wild animals with the drugs of Lekhana group and Lauha Bhasma, Tamra Bhasma, Shankha Bhasma, Saindhava, Samudrafena, Kasisa, Srotanjana and Dadhi Mastu. In this study, the ingredients for Lekhana Putapaka has been taken as per the reference of Sushruta Samhita but prepared by some modification (in pressure cooker). The yield of three batches of Putapaka was 85ml, 90ml and 100 ml respectively. The physico-chemical parameters like pH, specific gravity and solid content and phytochemical parameters like glycocides, saponin, tannin, steroids, amino acids, proteins etc has been carried out.

scholarly journals Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1280
Author(s):  
Dariusz Dziki
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Nutritional Value ◽  
Cooking Quality ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Healthy Foods ◽  
Simple Formulation ◽  
Cereal Products ◽  
Current Trends

Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

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