Research of drying kinetics of prepared wheat flour

2021 ◽  
Vol 9 (16) ◽  
pp. 212-220
Author(s):  
Liubomyr Khomichak ◽  
◽  
Inha Kuznietsova ◽  
Svetlana Vysotska ◽  
Sergiy Tkachenko ◽  
...  
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Raw Material ◽  
Convective Drying ◽  
Kinetic Dependence ◽  
Vital Functions ◽  
Kinetic Coefficients ◽  
Kinetics Of

Introduction. Processing of grain raw material with influence on starch or albumens by application of heat treatment creates the variety of functional properties of a product and is perspective in the modern terms vital functions of man. Research methods and methods. The flour obtained from wheat of the Ascanian wheat and from wheat of the soft varieties: Sophia ("sweet wheat"), Blond (soft) and Chornobrova (enriched with micro- and macronutrients) were used in the study. Thermal modification of flour samples was carried out in a convective manner. The control sample for determining the quality indicators is obtained in industrial conditions, extruded wheat flour produced by LLC "AS groups, LTD". Research results. The obtained kinetic dependence shows the gradual loss of moisture standards with different speed which accordingly influences on duration of drying. The moisture content of the drying agent most affects the intensity at the initial stage of the constant drying rate. With an increase in the moisture content of the coolant, the period of constant drying increases and the amount of evaporated moisture increases during this period. With the subsequent removal of moisture from raw materials, the degree of influence of this parameter on the intensity decreases. The nature of the drying curves is the same and the recommended process for obtaining modified flour is the process duration of 300 minutes or 5 hours. It was determined microscopically, that the samples of dried wheat flour have a purpose and are partially destroyed by starch granules and amorphization of biocomposite materials. Based on the data on the kinetics of drying flour samples, the kinetic coefficients and values of the critical moisture content for drying wheat flour were calculated, which is 1.18-1.30 %. It was determined that for the sensorial indicators the obtained samples have indicators characteristic of the varietal characteristics of wheat, from which the flour was taken. In terms of physical and chemical parameters, the modified wheat flour samples are not inferior to the well-known industrial sample of extruded flour. Conclusions. Use of flour, obtained from the wheat with different correlation of amilose and amylopectin, positively influences on a technological process and allows to extend the assortment of modified starch products, and accordingly, food products. Kinetics of the convective drying standards of the flour is investigated. Researches showed that a it is physically modified flour obtained from the different sorts of the soft wheat is not inferior in quality to the extruded wheat flour.

scholarly journals Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 33-37
Author(s):  
Vladislav Tiunov ◽  
Olga Chugunova ◽  
Aleksandr Arisov
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Food Additives ◽  
Control Sample ◽  
Food Products ◽  
Biologically Active ◽  
Optimal Dosage ◽  
Soya Flour ◽  
Complete Replacement ◽  
Biological Value

Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.

scholarly journals Effect of Thermophysical Properties on Coupled Heat and Mass Transfer in Porous Material during Forced Convective Drying

2014 ◽  
Vol 6 ◽  
pp. 830387 ◽  
Author(s):  
Wei Cai ◽  
Lexian Zhu ◽  
Shilin Dong ◽  
Guozhen Xie ◽  
Junming Li
Keyword(s):  
Porous Medium ◽  
Diffusion Coefficient ◽  
Temperature Distribution ◽  
Moisture Content ◽  
Initial Conditions ◽  
Positive Impact ◽  
Soret Effect ◽  
Convective Drying ◽  
Large Temperature ◽  
Kinetics Of

The convective drying kinetics of porous medium was investigated numerically. A mathematical model for forced convective drying was established to estimate the evolution of moisture content and temperature inside multilayered porous medium. The set of coupled partial differential equations with the specified boundary and initial conditions were solved numerically using a MATLAB code. An experimental setup of convective drying had been constructed and validated the theoretical model. The temperature and moisture content of the potato samples were dynamically measured and recorded during the drying process. Results indicate that thermal diffusion coefficient has significant positive impact on temperature distribution and mass diffusion coefficient might directly affect the moisture content distribution. Soret effect has a significant impact on heat flux and temperature distribution in the presence of large temperature gradient.

METHOD OF PRODUCTION OF BAKERY PRODUCTS WITH THE ADDITION OF AMARANTH FLAKE FLOUR

2021 ◽  
Author(s):  
Н.А. ШМАЛЬКО ◽  
С.О. СМИРНОВ
Keyword(s):  
Wheat Flour ◽  
Assessment Tool ◽  
Raw Materials ◽  
Raw Material ◽  
Optimal Dosage ◽  
Bakery Products ◽  
Computerized Assessment ◽  
Food Grains ◽  
Group I ◽  
Method Of Production

Рассмотрен способ производства булочного изделия из пшеничной муки с добавлением амарантовой крупяной муки. Предлагаемая к внедрению мука амарантовая крупяная – продукт «анатомического» помола продовольственного зерна амаранта отличается специфическими свойствами, позволяющими ее использование в пищевых целях. Рекомендуемые показатели качества и безопасности амарантовой крупяной муки учитывают особенности химического состава и технологических свойств данного сырья как перспективного для хлебопечения. Комплексные исследования, проведенные в лабораторных условиях на основе компьютеризированной инструментальной оценки автолитической активности хлебопекарных смесей, позволили прогнозировать оптимальное соотношение хлебопекарной пшеничной муки и добавки в рецептуре хлеба. Промышленная апробация способа получения булочного изделия в условиях хлебопекарного предприятия показала возможность использования нового вида сырья при подсортировке к пшеничной муке без ухудшения качества хлебопекарной продукции. Контрольной послужила рецептура батона нарезного из пшеничной муки высшего сорта массой 0,4 кг, выпускаемого в промышленном объеме. Тесто для батона нарезного готовили порционно безопарным способом с сокращением продолжительности брожения. Достоинством предложенного способа производства булочного изделия является усиление его вкуса и аромата в результате ввода добавки. Оптимальная дозировка амарантовой крупяной муки в рецептуре булочного изделия по типу батона нарезного составляет 7,0% взамен пшеничной муки высшего сорта не ниже I группы качества. The article is devoted of method of production of bakery products from wheat flour with addition of amaranth flake flour. Important are scientific research on the development of a range of bakery products of high nutritional and biological value with the use of flour from cereal crops. Proposed for implementation in the production of baking amaranth flake flour - a product of the “anatomical” grinding of food grains amaranth is characterized by the specific properties allowing its use for food purposes. Recommended indicators of the quality and safety of amaranth flake flour account for the peculiarities of chemical composition and technological properties as a perspective for bakery raw material. A comprehensive study carried out in laboratory conditions on the basis of a computerized assessment tool autolysis activity of bakery mixtures, allowed to predict the optimum ratio of baking wheat flour and additives in the bread recipe. Industrial approbation of a method of producing bakery products, in bakery terms, the company showed the possibility of using new raw materials when positive to wheat flour without deterioration of bakery products. The control recipe was the recipe of the loaf of sliced wheat flour with a mass of 0,4 kg, produced in industrial volume. The dough for the loaf of sliced cooked portioned straight dough method with reducing the duration of fermentation. The advantage of the proposed method of production of bakery products is strengthening its flavour and aroma as a result of input additives. The optimal dosage of amaranth flake flour in the recipe bakery products by type of loaf of sliced of 7,0% instead of the wheat flour of the highest grade not lower than group I quality.

scholarly journals Thermophysical parameters of corn and wheat flour

2012 ◽  
Vol 49 (No. 4) ◽  
pp. 157-160 ◽  
Author(s):  
M. Božiková
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Moisture Transfer ◽  
Raw Materials ◽  
Wheat Grain ◽  
Corn Flour ◽  
Specific Kind ◽  
Physiological Processes ◽  
Macroscopic Structure

This article deals with thermophysical properties of nutritive raw materials particularly of corn and wheat granary mass. It is necessary to know thermophysical performance of granary mass for protection of quality of technological process by processing to final products. Granary mass consist of grains complex of specific kind. It is non uniform material in microscopic and macroscopic structure. There are enacted biophysical and physiological processes. Heat transfer can not be isolated by solid transfer and heat &ndash; moisture transfer. It means that specification of granary mass and granary fragments is difficult to determine. We researched thermal properties of fragments of corn and wheat grain, concretely corn and wheat flour. In the first series of measurements we measured relations of thermal conductivity&nbsp; to the moisture content&nbsp; in range (2&divide;18) % for two different samples &ndash; corn flour and wheat flour. Function f ( to bulk density <sub>S</sub>, samples had identical moisture content 6.5%. For size of corn and wheat grains in range (0.063&divide;0.5) mm this is polynomical function. Measured results are corresponding with results at present literature (Ginzburg et al. 1985).

Influence of Osmotic Pre-treatment on Convective Drying Kinetics of Figs

2013 ◽  
Vol 9 (2) ◽  
pp. 187-196 ◽  
Author(s):  
Juliana M. Silva ◽  
Muriel G. Cantu ◽  
Vera Rodrigues ◽  
Marcio A. Mazutti
Keyword(s):  
Experimental Data ◽  
Moisture Content ◽  
Osmotic Dehydration ◽  
Sucrose Concentration ◽  
Drying Kinetics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Final Time ◽  
Osmotic Treatment ◽  
Kinetics Of

AbstractThis work evaluated the effects of osmotic dehydration on convective drying kinetics of figs. It used the experimental design methodology to evaluate the influence of sucrose concentration, temperature and time on the amount of total soluble solids (TSS) and moisture content of the figs. After the osmotic dehydration, it evaluated the convective drying kinetics at temperatures from 55 to 75°C. A mathematical model was employed to fit the experimental data. From the experimental data of the osmotic dehydration, it was seen that the moisture content of the figs after the treatment was closely related to the amount of TSS of the figs. Low moisture content and high TSS content were obtained for a narrow range of independent variables comprised between 55–60°C, 55–63 wt% and 260–280 min for temperature, sucrose concentration and exposure time, respectively. In the convective drying kinetics of the figs, there were no verified significant differences in the final time of drying of non-treated and osmotically dehydrated figs. However, the shrinkage was considerably reduced in the osmotically treated figs. The use of osmotic treatment enables the obtainment of figs softer than the simple use of convective drying without changing the final time of drying.

scholarly journals Effects of Mixing Duration and Raw Materials on the Physicochemical, Microstructural and Sensorial Properties of Sausages Prepared From Red Tilapia (Oreochromis sp.)

2021 ◽  
Vol 34 (4) ◽  
Author(s):  
ABU BAKAR ASYRUL-IZHAR ◽  
◽  
NORIZAH MHD SARBON ◽  
MOHAMMAD RASHEDI ISMAIL-FITRY
Keyword(s):  
Moisture Content ◽  
Linear Expansion ◽  
Raw Materials ◽  
Raw Material ◽  
Colour Properties ◽  
Mixing Times ◽  
Sensory Acceptability ◽  
Water Holding ◽  
Carbohydrate Contents

Tilapia can be commercialised to produce sausages. However, the use of minced tilapia or tilapia surimi as the raw material and different mixing durations of the ingredients using the bowl cutter during the sausage production could affect the quality of the products. This study determined the effects of different mixing durations (10, 15 or 20 min) on the physicochemical, microstructural and sensorial properties of sausages made from minced tilapia and tilapia surimi. The washing of the minced tilapia during the surimi production significantly increased the tilapia surimi moisture content and pH, while reducing the protein, fat and ash contents. Subsequently, the addition of other ingredients to produce the sausages influenced the moisture, fat, ash and carbohydrate contents of both types of sausages. The type of raw material and mixing duration showed significant interactions in terms of linear expansion, water holding capacity and colour properties of the sausages. Individually, the tilapia surimi sausage had a better linear expansion, cohesiveness, colour and sensory acceptability than the minced tilapia sausage. The mixing times of 15 and 20 min produced better results for the physicochemical and sensory properties of both types of sausages. However, the gel strengths of both types of sausages were better when mixed for 15 min and the microstructure images supported this. Based on the results obtained, this study concluded that tilapia surimi as the raw material with 15 min of mixing duration is recommended to produce a better-quality sausage.

scholarly journals Analysis Physical and Mechanical Of Particle Boards Raw Materials Nipah Fruit Fiber

Teknomekanik ◽  
2019 ◽  
Vol 2 (1) ◽  
pp. 14-19
Author(s):  
M Saddikin ◽  
Hendri Nurdin ◽  
Primawati Primawati
Keyword(s):  
Mechanical Properties ◽  
Moisture Content ◽  
Raw Materials ◽  
Physical And Mechanical Properties ◽  
Average Density ◽  
Raw Material ◽  
Average Moisture Content ◽  
Particle Board ◽  
Wood Particles ◽  
Tapioca Flour

The raw materials of the timber industry, especially furniture, are increasingly difficult to obtain in the quantity and quality needed. The development efforts carried out were utilizing Nipah coir waste as a raw material for making particle boards. Particle boards are panel boards made of wood particles or materials containing lignocellulose. Nipah plants contain 27.3% lignin and 36.5% cellulose which has the potential to be used as raw material for particleboard production. This study aims to reveal the physical and mechanical properties of particleboards made from Nipah fruit fibre with adhesive using tapioca flour. The making of particle board is done with a ratio of 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, by giving a pressure of 100 kg / cm2. Particle testing is carried out according to the JIS A 5908 standard (2003). From this study, the optimum results were obtained in variations of 60%:40%. The particle physical properties which have an average density value of 1.15 gr / cm3 and an average moisture content of 5.8%. While the mechanical properties obtained by the value of Modulus of Elasticity an average of 21,188.93 kg / cm2. This shows the particle board variations of 60%: 40% produced to meet the JIS A 5908 (2003) standard. Based on the analysis of the quality variations 60%: 40% of particle boards can be recommended as raw materials for interior furniture.

scholarly journals THE INVESTIGATION OF THE PENETRATION OF MICROELEMENTS OF A DIETARY SUPPLEMENT IN CRUCIAN MEAT BY VARIOUS METHODS OF SALTING

2021 ◽  
Vol 15 (1) ◽  
Author(s):  
M. Golovko ◽  
T. Golovko ◽  
A. Pak ◽  
L. Krykunenko
Keyword(s):  
Sodium Chloride ◽  
Trace Element ◽  
Dietary Supplements ◽  
Dietary Supplement ◽  
Muscle Tissue ◽  
Raw Materials ◽  
Chelate Complex ◽  
Raw Material ◽  
Epr Signal ◽  
Kinetics Of

The expediency of improving the technological methods of processing unprofitable small fish and expanding the range of food products from them is substantiated. It is proposed to enrich the meat of freshwater fish with trace elements by adding to salt or brine during the salting of raw materials dietary supplements based on chelate complexes. The kinetics of penetration of micronutrients of a dietary supplement based on a chelate complex into the muscle tissue of crucian carp was studied by electronic paramagnetic resonance. The ambassador was held in three ways. According to the first dry method of salting, the fish was mixed with sodium chloride NaCl with the addition of a dietary supplement based on a chelate complex in the amount of 20… 25% and 0.1% by weight of raw materials, respectively. According to the second brine method, the fish was salted in brine, which was a solution of sodium chloride NaCl in the amount of 2 kg of salt per 1 kg of raw material. The amount of dietary supplement based on the chelate complex was 0.1% by weight of raw materials. According to the third method, the ambassador was carried out in brine with the same concentrations of sodium chloride and dietary supplements, but previously the fish raw materials were treated with ultrasound. Salting of fish was carried out for 6 days. The distribution of Mn ions in the plane (i, j) is investigated. The kinetics of the penetration of a microelement into the volume of crucian muscle tissue was studied by the EPR method. The kinetics of Mn2 + ion distribution in the studied muscle tissue samples and the tomogram of these surfaces were determined. The values of the area under the EPR spectra are normalized to the values of the area under the maximum EPR signal. For the maximum EPR signal for dry pickling, the signal from the liquid in which the raw material was during salting, and during the brine - the signal from the brine sample was selected. It is noted that the kinetics of penetration of the trace element is determined by the area of contact of the raw material with diffusing substances and the method of intensification of the internal transfer of these substances within the raw material. It was found that for brine and brine with pre-sonication, the amount of trace element in the depth of the crucian muscle tissue differs within the error. This indicates the homogeneity of the distribution of the trace element of the dietary supplement based on the chelate complex by such methods of salting.

scholarly journals Ultrasound Drying of Rose Hips: a Process Study

2020 ◽  
Vol 50 (1) ◽  
pp. 79-86
Author(s):  
Elena Verboloz ◽  
Marina Ivanova ◽  
Vera Demchenko ◽  
Sergey Fartukov ◽  
Nikita Evona
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Quality Indicators ◽  
State Standard ◽  
Raw Materials ◽  
Initial Moisture Content ◽  
Raw Material ◽  
Drying Process ◽  
Resource Saving ◽  
Drying Time

Introduction. Rose hips are rich in macro- and micronutrients. Unfortunately, heat treatment destroys most nutrients. Ultrasonic technologies make it possible to reduce the drying time and lower the temperature regime. The research objective was to adjust ultrasound technology to rose hip production in order to reduce the loss of vitamins and improve the quality indicators of the dried product. Study objects and methods. The research featured rose hips of the Rosa canina species collected in the south of Kazakhstan. This subspecies of wild rose is poor in vitamin C. Nevertheless, this shrub is extremely common in Russia and other countries of the Commonwealth of Independent States. The raw material was dried according to standard methods. One group of samples was treated with ultrasound, while the other served as control. Both groups underwent a sensory evaluation and were tested for moisture and vitamin C. Results and discussion. The rose hips were dried in a combination steam oven with a built-in ultrasonic wave generator. The research revealed the following optimal parameters of the ultrasound drying process: frequency of ultrasonic vibrations – 22 kHz, processing time – 2.5 h, temperature in the combination steam oven – +56°C, initial moisture content – 30%. The resulting product met the requirements of State Standard. The loss of moisture was 57%. According to State Standard 1994-93, the initial moisture content should be 15% or less. Time decreased from 360 min to 160 min, and the initial moisture was 13%. The experiment confirmed the initial hypothesis that ultrasonic treatment improves the drying process by improving quality indicators and preserving vitamin C in raw materials using. Conclusion. Ultrasound treatment during moisture removal from rose hips provides a resource-saving technology that fulfills an economically and socially important function.

scholarly journals STUDY OF THE KINETICS OF DRYING IRON (II) SULFATE HEPTAHYDRATE BY FILTRATION METHOD

ScienceRise ◽  
2021 ◽  
pp. 11-21
Author(s):  
Nadiia Tsiura ◽  
Diana Kindzera ◽  
Iryna Huzova ◽  
Volodymyr Atamanyuk
Keyword(s):  
Moisture Content ◽  
Material Balance ◽  
Filtration Method ◽  
Sulfate Heptahydrate ◽  
Calculated Dependence ◽  
Material Layer ◽  
Kinetic Coefficients ◽  
Complete Saturation ◽  
Kinetics Of ◽  
Technological Product

The object of research: kinetics of filtration drying process of iron (II) sulfate heptahydrate. Solved problem: to obtain the calculated dependence of the kinetics of filtration drying, which predicts the nature of the change in the moisture content of the material in time during the period of complete saturation of the thermal agent with moisture in the range of heights of the material layer 30.10-3–120.10-3 m and the speeds of the thermal agent 0.46–1.61 m/s. Main scientific results: The kinetics of filtration drying of iron (II) sulfate heptahydrate was investigated at different heights of the material layer and pressure drops over dry material, which means at different speeds of movement of the thermal agent. A certain critical moisture content, which is Wcr=0.065 kg H2O/kg dry mat and the time it reaches at different heights of the material layer and the speeds of movement of the thermal agent. Based on the solution of the system of differential equations of material balance in the layer and the kinetics of drying, the kinetic coefficients for iron (II) sulfate heptahydrate a=15.75 1/m, α=3.03.10-3 1/s were determined, which made it possible to obtain the calculated dependence of the kinetics drying, which predicts the nature of the change in the moisture content of the material over time during the period of complete saturation of the thermal agent with moisture in the range of heights of the material layer H=30.10-3–120.10-3 m and the velocities of the thermal agent υ=0.46–1.61 m/s. The area of practical application of the results: enterprises for the production of titanium (IV) oxide with the production of iron (II) sulfate heptahydrate as a by-product and enterprises specializing in the manufacture of pigments based on iron (II) sulfate heptahydrate. Innovative technological product: iron (II) sulfate tetrahydrate (FeSO4•4H2O, rosenite), obtained as a result of drying by the filtration method. Scope of application of the innovative technological product: in the production technology of iron oxide pigments.

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