scholarly journals Quality Control of Ethyl Alcohol Used as a Medicinal Product

2020 ◽  
Vol 10 (1) ◽  
pp. 6-18
Author(s):  
Yu. V. Olefir ◽  
A. Yu. Khubieva ◽  
E. L. Kovaleva ◽  
L. I. Mit’kina ◽  
A. A. Struzhkova ◽  
...  
Keyword(s):  
Ethyl Alcohol ◽  
Raw Materials ◽  
Sugar Industry ◽  
Production Method ◽  
Ir Spectrometry ◽  
Alcohol Production ◽  
Materials Used ◽  
Available Information ◽  
And Storage

The manufacturing process, the source (raw materials), and primary packaging materials dictate requirements for the quality of ethyl alcohol used in the pharmaceutical industry.The aim of the paper was to analyse how the quality of ethyl alcohol used as a component of medicinal products depends on the starting materials, production method and technology, intended use, and the choice of the primary packaging. The paper analyses available information on ethyl alcohol quality and summarises data on potential impurities associated with the ethyl alcohol production technology and the starting materials used. It was established that Russian manufacturers mainly use grain crops (wheat and rye), as well as molasses—a by-product of the sugar industry, as raw materials. The paper addresses the process of improving the quality standards for ethyl alcohol from a historical perspective. A comparative study of the requirements of the Russian and the world’s leading pharmacopoeias for the pharmaceutical substance—ethyl alcohol 95%, 96% demonstrated the need to include identification by IR-spectrometry and impurity control by UV absorbance into the respective monograph of the State Pharmacopoeia of the Russian Federation. The authors formulated requirements for the choice of packaging material for ethyl alcohol, which will not affect its quality during transportation and storage.

scholarly journals Effect of washing time and storage of raw Material on Surimi and Kamaboko of Tilapia (Oreochromis sp.)

2020 ◽  
Vol 7 (3) ◽  
pp. 89
Author(s):  
Eka Saputra
Keyword(s):  
Water Content ◽  
Raw Materials ◽  
Frozen Storage ◽  
Storage Period ◽  
Raw Material ◽  
Minced Fish ◽  
Materials Used ◽  
And Storage

This study aim was to determine the effect of washing and raw materials on frozen storage on the quality of surimi and kamaboko from raw material of tilapia (Oreochromis sp). There were three types of raw materials used, namely minced fish, surimi, and surimi with addition of sorbitol, with three washing treatments and four weeks frozen storage period observed every week. The method used consisted of measurements of pH, water content, bite test, and folding test. Then the results obtained for the best kamaboko tilapia (Oreochromis sp) were obtained from fillet raw materials compared to the raw material of Minced fish and raw materials of Minced Fish + Sorbitol, with a frequency of washing once and frozen storage for 3 weeks.

Influence of Hygienic Quality of Raw Materials on Biogenic Amine Production during Ripening and Storage of Dry Fermented Sausages

2000 ◽  
Vol 63 (11) ◽  
pp. 1544-1550 ◽  
Author(s):  
SARA BOVER-CID ◽  
MARIA IZQUIERDO-PULIDO ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Storage Temperature ◽  
Raw Materials ◽  
Decarboxylase Activity ◽  
Hygienic Quality ◽  
Fermented Sausages ◽  
Materials Used ◽  
And Storage

The effect of the hygienic status of raw materials on biogenic amine production during ripening and storage (at 4 and 15°C) of fermented sausages was studied. Two portions of fresh lean and back fat pork were stored for 5 days at −20°C (treatment A) and at 4°C (treatment B), respectively. Raw materials of treatment A maintained their hygienic quality high and low amine content. Raw materials of treatment B showed from 1 to 3 log (CFU/g) higher microbial counts and a biogenic amine index near 50 mg/kg, indicating poorer hygienic quality. The quality of raw materials influenced the composition and the concentration of biogenic amines produced during the ripening sausages. Sausages of treatment A (A-sausages) showed a large accumulation of tyramine (up to 100 mg/kg dm) followed by putrescine and cadaverine (<15 mg/kg). In contrast, B-sausages resulted in earlier and much greater amine production, and cadaverine, tyramine, and putrescine levels were 50-, 2.6-, and 6.5-fold higher than those of A-sausages. Other biogenic amines, such as octopamine, tryptamine, phenylethylamine, and histamine were also produced in B-sausages. The higher proteolysis and the lower pH of B-sausages might have favored the decarboxylase activity of microorganisms. Biogenic amine contents of sausages during storage depended on the raw materials used and storage temperature. No significant modification on the amine contents was observed during the storage of A-sausages at either temperature. Greater changes occurred in B-sausages stored at 15°C than in those stored at 4°C. Higher temperatures favored proteolytic and decarboxylase reactions, resulting in increased amine concentrations after storage.

scholarly journals Analysis of Quality of Backyard Compost and Its Potential Utilization as a Circular Bio-Waste Source

2021 ◽  
Vol 11 (10) ◽  
pp. 4392
Author(s):  
Apolka Ujj ◽  
Kinga Percsi ◽  
Andras Beres ◽  
Laszlo Aleksza ◽  
Fernanda Ramos Diaz ◽  
...  
Keyword(s):  
Crop Production ◽  
Basic Education ◽  
Raw Materials ◽  
Nutrient Content ◽  
Quality Analysis ◽  
Weed Seed ◽  
Quality Properties ◽  
Seed Dispersion ◽  
Materials Used

The use and quality analysis of household compost have become very important issues in recent years due to the increasing interest in local food production and safe, self-produced food. The phenomenon was further exacerbated by the COVID-19 pandemic quarantine period, which gave new impetus to the growth of small home gardens. However, the knowledge associated with making high-quality compost is often lacking in home gardeners. Therefore, the objective of this research was to find answers to the following questions: can the quality of backyard compost be considered safe in terms of toxicity and nutrient content? Can weed seed dispersion affect the usability of backyard compost? In general, can the circulation of organic matter be increased with the spread of home composting? In this study, 16 different house composts were analysed for stability, weed seed contamination, toxic elements, and nutrient content using analysis of variance. The results of the research showed that the quality properties of the composts (including their weed seed dispersion effect) were greatly influenced by the different techniques and raw materials used. The toxicity levels, as well as the content of macro and microelements, were within the parameters of safe-quality compost. The specific macronutrient (Ca, Mg) and micronutrient (Fe, Mn) contents of the tested composts have a similar and, in some cases, more favorable nutrient supply capacity in crop production than the frequently-used cow manure-based composts. With a plan of basic education on composting, there is potential to encourage farmyard composting.

Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing

2008 ◽  
Vol 71 (8) ◽  
pp. 1724-1733 ◽  
Author(s):  
SUSAN ROUSE ◽  
DOUWE VAN SINDEREN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Textural Properties ◽  
Specific Reference ◽  
Brewing Industry ◽  
Beer Brewing ◽  
Brewing Process ◽  
Materials Used

Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and are popularly used in food fermentation to enhance the sensory, aromatic, and textural properties of food. These microorganisms are well recognized for their biopreservative properties, which are achieved through the production of antimicrobial compounds such as lactic acid, diacetyl, bacteriocins, and other metabolites. The antifungal activity of certain LAB is less well characterized, but organic acids, as yet uncharacterized proteinaceous compounds, and cyclic dipeptides can inhibit the growth of some fungi. A variety of microbes are carried on raw materials used in beer brewing, rendering the process susceptible to contamination and often resulting in spoilage or inferior quality of the finished product. The application of antimicrobial-producing LAB at various points in the malting and brewing process could help to negate this problem, providing an added hurdle for spoilage organisms to overcome and leading to the production of a higher quality beer. This review outlines the bioprotective potential of LAB and its application with specific reference to the brewing industry.

scholarly journals Progressive Schemes and Methods of Obtaining Rectified Alcohol Applied in Russia and Abroad

2021 ◽  
pp. 66-73
Author(s):  
Helen Oganesyan ◽  
Iulia Kolesnichenko ◽  
Galina Sroslova
Keyword(s):  
Ethyl Alcohol ◽  
Information Search ◽  
English Language ◽  
Raw Materials ◽  
Applied Pressure ◽  
Quality Standard ◽  
Alcoholic Beverages ◽  
Actual Problem ◽  
Alcohol Production ◽  
Contact Devices

The main quantity of the produced ethyl alcohol is consumed by the food industry as a basis for the manufacture of alcoholic beverages, pharmaceuticals and other alcohol-containing products. In addition to food production, ethyl alcohol is widely used in medicine, perfumery, and other industries. The actual problem of alcohol production is finding ways to reduce the cost of raw materials and energy resources but still getting the world quality standard of alcohol. The best solution to the problem is to improve the technological schemes of rectification plants. For this, information was updated on modern schemes and methods for obtaining rectified alcohol. During the research, and information search was carried out in Russian and English language literary sources. A comparative analysis of books, manuals and articles on this topic was carried out, as well as the GOSTs requirements for rectification columns over the past few years were studied. The main components of rectification units were considered: contact devices (types of plate and packed devices) and rectification columns (applied pressure: atmospheric, vacuum, under a certain pressure; and their total number).Progressive schemes used in modern alcohol production in Russia and abroad (Ukraine, USA, France, Finland) were considered. Based on the received data, the following conclusions were formulated: the most effective types of contact devices are sieve and valve trays, among the packing there are Raschig rings, a promising type of columns is disc-type, the most popular scheme for the operation of a rectification plant is a combination of work under pressure and vacuum.

scholarly journals Review on Standardization of Ayurvedic Medicine

2021 ◽  
pp. 194-199
Author(s):  
Janmejay Pant ◽  
. Ripudhaman
Keyword(s):  
Quality Control ◽  
Raw Materials ◽  
Dosage Forms ◽  
Classical Literature ◽  
Scientific Methods ◽  
Ayurvedic Drugs ◽  
Drug Manufacturing ◽  
And Storage ◽  
Current Guidelines

Standardization in Ayurvedic formulations ensures the establishment of standards for the quality and purity of raw materials, quality control during the drug manufacturing process, production of a good quality finished product, storage and distribution to maintain the quality of the final product. It is an essential tool for establishing quality control methods for Ayurvedic drugs. In Ayurveda, standardization has been well defined and documented in the classical and contemporary texts. Still, these have been written with an individualistic intent and not for industrial or commercial purposes.  Careful contemplation of the classical literature of Ayurveda was done, the current guidelines of WHO on standardization of herbal drugs, latest researches on the same via the internet were explored and examined in the purview of the newest standardization procedures.  In this article, an attempt has been made to bring to light the classical references related to standardization, the milestones in this on-going pursuit have been exhibited, with the use of the latest scientific methods being incorporated for a standardized Ayurvedic drug. It can be concluded from the review that standardization in Ayurveda is an on-going process where one needs to be strictly vigilant about the new scientific methods to study the fine chemical procedures and the intermediate compounds formed, but at the same time be aware of the classical. Ayurvedic methods concepts of the procedure. Asava-arista's medicinal characteristics of Ayurvedic classical dosage forms, liquid dosage forms based on self-generated alcohol with faster absorption, long shelf life, and increased market conformity have led to a continuous rise in demand. New fermentation methods and packaging innovations tend to have been embraced by many Ayurvedic processing units. The importance of standardization of such goods is underlined by these advances in manufacturing, distribution and storage. Therefore, it is of concern to examine the latest manufacturing situation and the standardization of the dosage type regarding the procedure and the consistency and effectiveness of the finished product. In addition to the effort to include criteria of consistency and standardization, the study consists of an overview and deliberates on the importance of improvements made to the conventional preparation processes, ingredients and material used in the process and the potential impact on its efficacy.

The Issue of Increasing the Products Durability Made of Fine-Grain Concrete

2018 ◽  
Vol 931 ◽  
pp. 537-543
Author(s):  
Elizaveta O. Lotoshnikova ◽  
Leonid M. Usepyan ◽  
Valeriya N. Telegina ◽  
Elzara O. Tsybenko
Keyword(s):  
Experimental Approach ◽  
Raw Materials ◽  
Practical Implementation ◽  
Technological Method ◽  
Fine Grain ◽  
Materials Used

The article presents a technique for assigning the composition of the agglutinant sand, which is based on the calculation and experimental approach to determining the composition, taking into account the quality of raw materials used and the requirements for the properties of concrete products produced. The obtained results served as the basis for the practical implementation of the proposed technological method of increasing the small-sized products durability made of fine-grain concrete.

Multiple Fortification of Beverages

1998 ◽  
Vol 19 (2) ◽  
pp. 168-171 ◽  
Author(s):  
Denis Barclay
Keyword(s):  
Vitamin A ◽  
Raw Materials ◽  
Cost Effective ◽  
Target Population ◽  
Micronutrient Deficiencies ◽  
Organoleptic Characteristics ◽  
Multiple Micronutrient ◽  
Materials Used ◽  
Processing And Storage ◽  
And Storage

Diet-related micronutrient deficiencies rarely occur in isolation; deficiencies of iodine and vitamin A or of iron and vitamin A or zinc are often observed in the same populations. In addition, widespread deficiencies of some micronutrients, for example, zinc and calcium, may often go undiagnosed because of the absence of specific and sensitive status indicators. Multiple micronutrient supplementation can be more effective in improving nutritional status than supplementation with single key micronutrients; therefore, the multiple fortification of appropriate food vectors, including beverages, is of interest from the nutritional standpoint. Beverages fortified with multiple micronutrients include dairy products, chocolate beverages, fruit juices, and soya-based drinks. As well as the documented or estimated micronutrient deficiencies and the requirements of the target population or consumer group, the conception of such a multiply fortified beverage must take into account a number of other important factors. The choice of the chemical form of the fortification micronutrients should be made with consideration of bioavailability, the effects on the organoleptic characteristics of the particular beverage, and cost. The initial calculation of the composition of the micronutrient premix should include the levels of micronutrients in the raw materials used and the estimated losses of specific micronutrients during processing and storage. Preliminary production and storage trials are then needed to determine the actual losses. The composition of the micronutrient premix may then be finalized. Interactions, both positive and negative, between fortification micronutrients may also need to be considered. For example, the bioavailability of iron may be enhanced by the addition of vitamin C, whereas mineral–vitamin and vitamin–vitamin interactions can accelerate the destruction of some vitamins. To render quality control procedures simple and cost-effective, only a limited number of fortification micronutrients, which are especially sensitive to losses and which are easy to measure, may be analysed. Simple, inexpensive, and rigorous analytical methods for such measurements are now available.

scholarly journals Quality and biological value of wine from gooseberries, raspberries and black currants using vegetable sweetener

2020 ◽  
Vol 81 (4) ◽  
pp. 131-137
Author(s):  
N. E. Nazarova ◽  
T. V. Zaletova ◽  
E. V. Zubova ◽  
K. A. Kulagina
Keyword(s):  
Raw Materials ◽  
Sugar Content ◽  
Control Sample ◽  
Beta Carotene ◽  
Zero Point ◽  
Regulatory Document ◽  
Calorie Content ◽  
Functional Product ◽  
Materials Used

The results of the study of the natural sweetener effect from Stevia on the quality of two types of table semisweet fruit blended wine - from gooseberries and raspberries, gooseberries and black currants - in comparison with the classical recipe with sugar, are presented in the article. The recipes and the production technology of table blended fruit wine with Stevia extract as a sweetener were presented in the work. Stevia extract and sugar (control sample) were added after complete fermentation of sugars into dry wine material. The extract dose was 1.4 ml per 1 liter of wine material. Organoleptic and tasting evaluation of the finished product showed that wine with the addition of Stevia extract has good quality indicators, a pleasant taste without extraneous smacks. The sugar content was practically at zero point - 0.25 g / l in wine from gooseberries and raspberries, 0.28 g / l in wine from gooseberries and black currants. In the wine made by classical technology, the sugar content was 70.30 g / l and 71.10 g / l, respectively. The titrated acidity of the wine was within the requirements of the regulatory document and ranged from 9.0 to 10.9 g / dm3. The content of vitamin C and beta-carotene depended to a greater extent on the type of fruit and berry raw materials used. A higher content of ascorbic acid was noted in blended wine from gooseberries and black currants - at the level of 26.88–27.02 mg, beta-carotene - in wine from gooseberries and raspberries. The introduction of sugar or Stevia extract did not affect the values of these indicators much. According to the results of studies in the manufacture of blended fruit wines in order to reduce their calorie content and use as a functional product, the addition of Stevia extract is recommended

scholarly journals Impacts of Rodents Pests on Cocoa (Theobroma cacao L): A Mini Review

2021 ◽  
pp. 72-81
Author(s):  
O. I. Asunbo
Keyword(s):  
Theobroma Cacao ◽  
Anthropogenic Activities ◽  
Adaptive Potential ◽  
Crop Fields ◽  
The Social ◽  
Extent Of Damage ◽  
Available Information ◽  
And Storage ◽  
Theobroma Cacao L

Aim: To assess the impacts of rodent pests on Cocoa (Theobroma cacao) production and productivity. Rodents belong to the mammalian order that is widely distributed globally. Their adaptive potential and capability to face changing environments even when instigated by anthropogenic activities is quite amazing. Also, their importance as vital links in food chain between species of plants and the predators thereby playing crucial roles within the ecosystem cannot be overemphasized. Rodents have been noted to cause ubiquitous damage to agricultural crops including cocoa. They can cause damage in crop fields from planting throughout harvest and storage. The damages caused by rodent pests mostly occur during the sensitive young seedling stage and just prior to harvesting. The pattern and the extent of damage by pest rodents depend upon the species, the intensity of infestation, the type and the growth stage of the crop, and the nature of the surrounding habitat. These damages caused by rodent pests could be direct through the consumption of cocoa beans or indirect through the biting, gnawing or scratching of pods which could range from slight to severe. The stern impacts caused as a result of rodent pest activities are not only felt in the quantity and quality of cocoa pods but also on the social maintenance as well as survival of those growing the crop. Despite the paucity of documented data as regards the kind, form as well as ferocity of rodent damage, it is highly expedient to re-evaluate the rodent pests’ impacts on the production of cocoa so as to update the very scarce available information whilst providing a basis for additional investigation.

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