scholarly journals РОЗРОБКА ТРИКОТАЖНИХ ПОЛОТЕН ДЛЯ ВИГОТОВЛЕННЯ ФУНЦІОНАЛЬНОЇ НИЖНЬОЇ БІЛИЗНИ ВІЙСЬКОВОСЛУЖБОВЦІВ

2021 ◽  
pp. 26-33
Author(s):  
Л. Є. Галавська ◽  
Т. В. Єліна ◽  
А. С. Прохоровський ◽  
О. А. Швиданенко ◽  
М. В. Котюх
Keyword(s):  
Military Personnel ◽  
Raw Materials ◽  
The Body ◽  
Quality Level ◽  
Light Industry ◽  
Technical Literature ◽  
Knitted Fabrics ◽  
Linear Dimensions ◽  
Structure Changes ◽  
Materials Used

Development of functional knitted fabrics to improve the properties of underwear for military serviceen. The work applies methods of analysis and synthesis of scientifi c and technical literature in the fi eld of manufacturing of functional knitted fabrics for underwear. Standardized methods for studying the parameters of the structure, changes in linear dimensions after washing, relaxation characteristics, capillarity, and breathability of textile materials (in particular knitwear) were used. The analysis of the market of innovative types of raw materials used in the production of knitted underwear is carried out. The choice of materials for the manufacture of knitted underwear is provided in accordance with the requirements for the underwear of military personnel. To ensure the function of removing vaporous moisture from the underwear space, to provide antibacterial action and a high degree of deodorization yarn containing "DEO-W" fi bers were  used. The innovation of these fi bers consists in the neutralization of all types of human body odor an d preservation of the specifi ed functional properties for up to 10 days of continuous wearing of underwear and the process of 50 washings of fabrics made of them. Within the framework of the Educational Investment and Technological Cluster of Light Industry (which includes KNUTD and LLC "RA.DA"), a plain knitted fabric was produced at PJSC Knitting Factory "ROSA" on the basis of yarn containing "DEO-W"fi bers with the use of a single jersey circular knitting machine (28 Gauge). Scientifi c novelty. The consumer characteristics of the developed samples of knitted underwear have been studied, namely: the change in linear dimensions after washing, deformation characteristics, capillarity and breathability. The infl uence of the elastomeric  thread upon physical and mechanical characteristics of the knitwear has been proved. Practical value. The developed knitwear samples are recommended to be used in the process of manufacturing of functional underwear for the military personnel. The use of above-mentioned types of knitted fabrics will help to optimize the microclimate of the body, moisture exchange, rapid drying of the skin during the operation of underwear and, in general, increase the quality level of clothing.

Mutual Influence Study of Food Acids and Polysaccharides of Different Nature on the Sensory Perception of Low-Calorie Sweet Dishes

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 71-78
Author(s):  
Ekaterina Minnikhanova ◽  
Nataliya Zavorokhina ◽  
Anna Gilina
Keyword(s):  
Mutual Influence ◽  
Raw Materials ◽  
Sucrose Solution ◽  
Complex Mixture ◽  
The Body ◽  
Sensory Characteristics ◽  
Apple Pectin ◽  
Low Calorie ◽  
Functional Reserves ◽  
Materials Used

Abstract The inclusion of polysaccharide thickeners in the recipes of sweet dishes increases the functional reserves of the body, contributes to the preservation of health and the prevention of diseases. The purpose of the research is to study the sensory characteristics of polysaccharides of various nature when combined with food acids, to develop a recipe for a basic mixture of low-calorie meals for public catering. The authors analyzed citric, lactic and succinic acids in combinations with polysaccharides of various nature. Organoleptic tests were evaluated by a touch panel. The organization of the tasting analysis corresponded to GOST ISO 6658-2016; the consistency was determined according to GOST 31986-2012, GOST ISO 11036-2017, GOST ISO 8588-2011. The optimal organoleptic combinations of the presented food acids and complex additives of sweeteners (CDP) were identified, which included aspartame, sodium saccharinate, Sucralose, sweetness coefficient – 340: the mixture with citric acid had a long pleasant aftertaste without foreign tastes and the best taste characteristics. Using the “A-not A” method, we found that the sample with the addition of CDP is identical to the sucrose solution. In the second part of the study, polysaccharides were added to model samples of acids with complex sweeteners; the best sensory characteristics were obtained by model samples consisting of a mixture of low-esterified Apple pectin with lactic acid and KDP. The technology of obtaining a stable elastic jelly using low-esterified Apple pectin has been developed, since the complex mixture of sweeteners and food acids does not have a dehydrating effect. Developed a dry mix recipe that can serve as a basic development, low-calorie sweet products for catering and has a variance of use of lactic and succinic acids, depending on the flavor characteristics of the raw materials used and its corrective ability.

scholarly journals A review of Occurrence of Glycoalkaloids in Potato and potato products

2016 ◽  
Vol 4 (3) ◽  
pp. 195-202 ◽  
Author(s):  
Duke Omayio ◽  
George Abong ◽  
Michael Okoth
Keyword(s):  
Urban Areas ◽  
Freeze Drying ◽  
Raw Materials ◽  
The Body ◽  
Daily Consumption ◽  
Limited Effect ◽  
The Past ◽  
Current Review ◽  
Materials Used ◽  
Potato Products

There has been increasing consumption of potato products such as French fries and crisps in most countries as a result of lifestyle change in both developed and developing countries. Due to their generally pleasurable taste and texture, they are appreciated by a high number of consumers across the world, with the younger members of the population mostly those in the urban areas having a higher preference. The hard economic situations have also driven many people to their consumption as they are affordable. Moreover, these products are convenient for the younger generation who do not prepare their own food. However, there have been food safety concerns that have been linked in the past to glycoalkaloids in the raw potatoes that are used for processing. Potatoes are known to accumulate glycoalkaloids (GAs) during growth and postharvest storage. Some potato varieties have been shown to have high glycoalkaloids. These toxicants have been found to bioaccumulate in the body especially if daily consumption of foods containing the glycoalkaloids are consumed. Glycoalkaloids lead to intestinal discomfort, vomiting, fever, diarrhea and neurological problems and can lead to human or animal deaths in cases of acute toxicity. Transportation, handling, poor storage and exposure to sunlight during marketing of potatoes exposes consumers to potential risk of glycoalkaloids due to injury and greening which lead to increased levels of glycoalkaloids. Glycoalkaloids are quite stable and therefore, freeze-drying, boiling, dehydration or microwaving have got limited effect and thus persist through the processing conditions into the final products with the levels being proportional to the concentrations in the raw materials used. This current review focuses on the occurrence of glycoalkakloids in potato and potato products that are commonly consumed.

Mineralogy and micromorphology of İznik ceramics

1998 ◽  
Vol 48 ◽  
pp. 181-189 ◽  
Author(s):  
S. Kapur ◽  
N. Sakarya ◽  
E. A. Fitzpatrick ◽  
M. Pagliai ◽  
G. Kelling ◽  
...  
Keyword(s):  
Pore Size Distribution ◽  
Pore Size ◽  
Size Distribution ◽  
Temperature Rise ◽  
Raw Materials ◽  
The Body ◽  
Uniform Temperature ◽  
Fibrous Minerals ◽  
Materials Used

AbstractThe study of İznik ceramics of different periods revealed that temperatures of about 800–900°C were produced during firing. Glass fragments added to the body for strengthening resulted in the formation of fibrous minerals as clusters in the pores and protruding in the glaze together with Ca and P rich minerals in the raw materials used. The pore size distribution of the pores indicates a uniform temperature rise and fall during the production of the microstructure.

The influence of the type of nut raw materials on the processes of migration of fats in glazed candies with pralin bodies

2021 ◽  
pp. 46-49
Author(s):  
Николай Борисович Кондратьев ◽  
Лариса Валентиновна Зайцева ◽  
Оксана Сергеевна Руденко ◽  
Егор Валерьевич Казанцев ◽  
Ирина Александровна Белова
Keyword(s):  
Material Properties ◽  
Migration Rate ◽  
Storage Temperature ◽  
Raw Materials ◽  
The Body ◽  
Raw Material ◽  
Specific Rate ◽  
Butter Substitute ◽  
Materials Used

Целью исследования являлось изучение влияния свойств орехового сырья на направление и скорость процессов миграции жиров в глазированных конфетах с пралиновыми корпусами. Исследование процессов миграции жиров между корпусом и глазурью в процессе хранения необходимо для прогнозирования сохранности и предотвращения органо-лептической порчи в результате осветления или умягчения глазури, а также «поседения» поверхности изделий. Предложен подход прогнозирования скорости процессов миграции жиров при хранении конфет с корпусами, изготовленными на основе орехового сырья, с использованием удельной скорости миграции жиров. Исследованы процессы миграции жиров в модельных образцах конфет с пралиновыми корпусами на основе арахиса, фундука, кешью, миндаля, покрытых глазурью с использованием заменителя масла какао лауринового типа при температуре хранения 18 °С. Показано, что удельная скорость миграции олеиновой кислоты на поверхность модельных образцов глазированных конфет с корпусами на основе арахиса превышает скорость миграции в конфетах с корпусами на основе кешью приблизительно в 20 раз. Полученные закономерности позволяют установить дополнительные требования к качеству используемого жирового сырья для уменьшения скорости миграции жиров. The aim of the work - the investigation of the influence of nut raw material properties on the direction and speed of fat migration processes in glazed sweets with praline cases. The study of fat migration processes between the body and the glaze during storage is necessary to predict the safety and prevent organoleptic spoilage as a result of lightening or softening of the glaze, as well as «graying» of the surface of the products. An approach to predicting the rate of fat migration processes during the storage of sweets with cases made on the basis of nut raw materials using the specific rate of fat migration is proposed. The processes of fat migration in model samples of sweets with praline cases based on peanuts, hazelnuts, cashews, almonds, glazed with glaze, with the use of a lauric-type cocoa butter substitute were investigated at a storage temperature of 18 °C. It is shown that the specific rate of migration of oleic acid to the surface of model samples of glazed sweets with peanut-based cases exceeds the migration rate in sweets with cashew-based cases by approximately 20 times. The obtained regularities allow us to establish additional requirements for the quality of the fat raw materials used to reduce the rate of fat migration.

scholarly journals Development of kefir from non-traditional raw materials enriched with blackberry products

2021 ◽  
Vol 32 ◽  
pp. 03001
Author(s):  
Alexey Belyaev ◽  
Vladimir Mosyagin ◽  
Galina Ryzhkova ◽  
Olga Shvets
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Fermented Milk ◽  
The Body ◽  
Normal Operation ◽  
Milk Product ◽  
Organoleptic Evaluation ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Materials Used

The article presents data on the development of a new fermented milk product kefir from unconventional milk raw materials of goat’s milk and with the addition of blackberry vegetable additive. It is scientifically justified to use blackberry puree in the production technology, as well as the use of an unconventional type of milk for the manufacture of kefir. The influence of blackberries on the quality indicators of the developed kefir was also investigated. Comparative analysis of kefir with different concentrations of blackberries was carried out. According to the results of organoleptic evaluation, it was revealed that the consistency in all samples is uniform, without disturbing the clot. The taste is sour milk, slightly sharp, without extraneous flavors and odors. There is a good slightly sweet blackberry taste and smell with an increase in the concentration of the additive. It can also be noted from the results that kefir with blackberries is enriched with iron and other micro and macro elements in the comparison with the control sample. According to physicochemical indicators, the sample with 10% replacement of milk with mashed potatoes was identified as the closest to the control. The benefit of goat’s milk kefir is due to the presence of various substances necessary for life. The properties of raw materials used are preserved and even enhanced considering the use of fermentation. Such kefir has a lot of natural proteins, the product is easily digested and absorbed by the body. Goat’s kefir makes it possible to improve digestion and metabolic processes in regular consumption. This product reduces the risk of developing most intestinal infections because of rich composition. There are probiotics in such kefir that oppose the spread of harmful microflora in the intestine. The product includes potassium and magnesium minerals that are especially important for normal operation of heart and vessels. There is phosphorus and calcium in it. The joint action of these minerals activates the process of regeneration and strengthening of bone tissue.

scholarly journals The Influence of Biomolecule Composition on Colloidal Beer Structure

Biomolecules ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 24
Author(s):  
Irina N. Gribkova ◽  
Michail N. Eliseev ◽  
Yuri D. Belkin ◽  
Maxim A. Zakharov ◽  
Olga A. Kosareva
Keyword(s):  
Raw Materials ◽  
The Body ◽  
Colloidal System ◽  
Processing Technologies ◽  
Factors Affecting ◽  
Analytical Research ◽  
Biogenic Compounds ◽  
Materials Used ◽  
Relationship Of ◽  
The Relationship

Recent studies have revealed an interest in the composition of beer biomolecules as a colloidal system and their influence on the formation of beer taste. The purpose of this research was to establish biochemical interactions between the biomolecules of plant-based raw materials of beer in order to understand the overall structure of beer as a complex system of bound biomolecules. Generally accepted methods of analytical research in the field of brewing, biochemistry and proteomics were used to solve the research objectives. The studies allowed us to establish the relationship between the grain and plant-based raw materials used, as well as the processing technologies and biomolecular profiles of beer. The qualitative profile of the distribution of protein compounds as a framework for the formation of a colloidal system and the role of carbohydrate dextrins and phenol compounds are given. This article provides information about the presence of biogenic compounds in the structure of beer that positively affect the functioning of the body. A critical assessment of the influence of some parameters on the completeness of beer taste by biomolecules is given. Conclusion: the conducted analytical studies allowed us to confirm the hypothesis about the nitrogen structure of beer and the relationship of other biomolecules with protein substances, and to identify the main factors affecting the distribution of biomolecules by fractions.

Organic cotton, lyocell and SPF: a comparative study

2015 ◽  
Vol 27 (5) ◽  
pp. 692-704 ◽  
Author(s):  
Regina A. Sanches ◽  
João Paulo Pereira Marcicano ◽  
Maria Silvia Barros de Held ◽  
Bárbara Maria Gama Guimarães ◽  
Raquel Seawright Alonso ◽  
...  
Keyword(s):  
Comparative Study ◽  
Textile Industry ◽  
Raw Materials ◽  
Soybean Protein ◽  
Human Life ◽  
Knitted Fabrics ◽  
Content Type ◽  
Organic Cotton ◽  
Starting Point ◽  
Materials Used

Purpose – The purpose of this paper is to present a comparative study on the characteristics of knitted fabrics used in the manufacturing of apparel, which are produced from organic cotton, lyocell and soybean protein fiber (SPF). It is important for both the environment and society that textile industry continues to adopt more ecofriendly materials and furthermore, pushes to increase awareness regarding these material choices available to the consumer and the corresponding impacts of consumers’ decisions. The use of sustainable fibers may be a starting point for changing the industrial paradigm of the textile industry. Design/methodology/approach – The research presented herein analyzes the potential use of three raw materials used in the development of knitted fabrics: organic cotton, lyocell and SPF. The experimental trials, based on norms, determined the weight, pilling, rupture pressure resistance, absorption by capillarity, dimensional alteration and elasticity. The significance of the experimental results was verified through the analysis of variance, with a confidence interval of 95 percent (p=0.05) and the determination of the optimal regulation of the machine was made through an analysis of the response surface. Findings – The results indicate that each of the studied materials are suitable for textile application; however, the fabrics manufactured from soybean yarn, compared to those manufactured from organic cotton or lyocell, have a higher potential to meet the needs of the costumer. Social implications – The discussion regarding sustainability is far reaching on the ways it interacts with human life. As such, the latent need for meeting this new demand presents a unique opportunity for the development of new processes and products. In the case of the textile industry, initiatives are gradually being adopted that make the processes used by the supply chain less damaging to the environment. Clothing and fashion are highly visible elements of society, so consequently, the textile industry serves as an excellent candidate for promoting a sustainable and eco-friendly mindset. Originality/value – The incorporation of sustainable fibers can serve as a starting point for change to the industrial paradigm existing within the textile industry. To this point, this study intended to analyze the potential implementation of three raw materials – organic cotton, lyocell and SPF – in the development of knitted fabrics. The results indicated that these materials are adequate for textile applications.

SIFAT MEKANIK PAPAN GYPSUM DARI SERBUK LIMBAH KAYU NON KOMERSIAL

2014 ◽  
Vol 6 (2) ◽  
pp. 1
Author(s):  
Saibatul Hamdi
Keyword(s):  
Raw Materials ◽  
Wood Particle ◽  
Quality Standards ◽  
Gypsum Board ◽  
Average Value ◽  
Wood Particles ◽  
Sawn Timber ◽  
Materials Used ◽  
Artocarpus Elasticus ◽  
Ficus Glomerata

The purpose of this research is to know the mechanical strength of gypsum board by utilizing waste sawn wood. Raw materials used consist of flour, gypsum,wood particles, boraks and kambang (Goniothalamus sp), wood tarap (Artocarpus elasticus REINW) and lua (Ficus glomerata ROXB). Wood particle 40 mesh and 60 mesh, concentrations boraks of 1 and 2 and the percentage particles of gypsum sawn timber is 300, 400 and 500%. The results showed that the average value Modulus of Rufture (MoR) in lua wood ranges from 12.55 – 14,47 kgcm2, wood kambang 25.10-31,11 kgcm2 and wood tarap 19.20- 24,18 kgcm2. As for Modulus of Elasticity (MoE) on the lua 1129,80- 2092,70 kgcm2, wood kambang 2512,37-3971,32 kgcm2 and tarap 2050,63-2691,09 kgcm2. Gypsum board are mechanical properties do not meet quality standards created SNI 03-6434-2000.Keywords: sawdust, lua, kambang, tarap, gypsum, mechanical

COMPARATIVE ANALYSIS OF BIOACTIVE SUBSTANCES CONTENT IN THE LEAVES AND FRUITS OF A ROWAN-TREE (SORBUS AUCUPARIA FRUCTUS) AND ASSESSMENT OF PROSPECTS IN MEDICINE AND PHARMACY

2020 ◽  
pp. 58-62
Author(s):  
Chernichkina A.D.
Keyword(s):  
Raw Materials ◽  
Wide Distribution ◽  
Biologically Active ◽  
Bioactive Substances ◽  
Plant Raw Materials ◽  
Mountain Ash ◽  
The Russian Federation ◽  
Materials Used ◽  
Active Substances ◽  
Pectin Substances

A large number of biologically active substances, organic acids, tannins, and pectin substances were detected during the study of fruits, leaves, and pulp of the fruits of mountain Ash. The content of these substances in leaves and pulp will significantly expand the arsenal of medicinal plant raw materials used. Given the wide distribution of mountain Ash in the territory of the Russian Federation, harvesting leaves from the same plants after harvesting the fruit and using pulp will make it possible to obtain new phytopreparations.

DAMPAK SUBSITUSI IMPORT TERHADAP DEFISIT NERACA PERDAGANGAN: STUDI KASUS IMPOR KULIT INDONESIA

2020 ◽  
Vol 4 (2) ◽  
Author(s):  
Ivan Yulianto ◽  
Ario Seno Nugroho
Keyword(s):  
General Equilibrium ◽  
Foreign Exchange ◽  
Computable General Equilibrium ◽  
Trade Balance ◽  
Raw Materials ◽  
Import Substitution ◽  
Leather Industry ◽  
Materials Used ◽  
Net Export ◽  
Balance Deficit

An alternative strategy to reduce the trade balance deficit simultaneously to increase the net foreign exchange is the import-substitution for raw materials used to produce an export goods. This paper proposes an import substitution study on footwear products that have a dependency on imported raw materials by 70 percent, with the largest composition being leather raw materials by 67 percent. This paper analyzes the relationship between subsidies on the leather industry to leather import-substitution, multiplier effect to footwear sector, and Indonesia trade balance. Author make use of simulation the on Input-Output 2010 table and Computable General Equilibrium (CGE) Model. The simulation shows 100 billion subsidies on the leather sector, lead for the substitution-import of leather by 7,94 million rupiah, increase the net export foreign exchange by 1.1 billion rupiah of the footwear sector, and for overall, increase Indonesia trade balance deficit by 68 billion rupiah. Keywords: Computable General Equilibrium, footwear, leather, net foreign exchange, subsidy.ABSTRAK: Salah satu terobosan untuk mengurangi defisit neraca perdagangan dan meningkatkan nilai neto devisa ekspor adalah dengan substitusi impor bahan baku yang digunakan untuk memproduksi barang ekspor. Paper ini mengusulkan kajian substitusi impor pada produk alas kaki yang mempunyai ketergantungan bahan baku impornya sebesar 70 persen, dengan komposisi terbesar adalah bahan baku kulit sebesar 67 persen. Tujuan penelitian ini adalah untuk mengetahui dampak stimulus subsidi pada industri kulit terhadap subtitusi impor kulit, dukungan multiplier sektor kulit terhadap sektor alas kaki, serta terhadap devisa ekspor Indonesia. Penelitian ini menggunakan simulasi model Computable General Equilibrium (CGE). Hasil simulasi menunjukkan stimulus subsidi sebesar 100 milyar rupiah pada sektor kulit memberikan substitusi bahan baku kulit sebesar 7,94 juta rupiah, menaikkan devisa ekspor sektor alas kaki sebesar 1.1 miliar rupiah, serta secara keseluruhan menambah defisit neraca berjalan Indonesia sebesar 68 miliar rupiah. Kata kunci: alas kaki, Computable General Equilibrium (CGE), devisa ekspor, kulit, subsidi.

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