scholarly journals Development of chicken liver pate, combined with jelly

2020 ◽  
Vol 11 ◽  
pp. 84-91
Author(s):  
A.S. Shpak ◽  
◽  
V.N. Hramova ◽  
S.E. Bozhkova ◽  
S.A. Surkova ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Raw Materials ◽  
Chicken Liver ◽  
Laboratory Research ◽  
Mineral Element ◽  
Technical Documentation ◽  
Molding Method ◽  
Organoleptic Characteristics ◽  
The Cost

Aim. Development of chicken liver pate with improved consumer properties. Material and Methods. The production and research of the control and experimental samples was carried out according to generally accepted methods in accordance with the normative and technical documentation. Sampling and preparation of samples for laboratory research was carried out according to a unified methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008. The mass fraction of fat was determined according to GOST 23042-86; protein – according to GOST 25011-81; energy value and iron content – by calculation method. Results. The paper presents and describes the technological scheme for the production of baked pate. The result of the analysis showed that the products are characterized by high organoleptic characteristics. Physicochemical indicators meet the requirements for meat-and-vegetable pate, ac-cording to scientific and technical documentation. The developed product - chicken liver pate, combined with pomegranate jelly, is a source of iron (at least 6.0 mg / 100 g) and replenishes the daily requirement for this mineral element by more than 50% (when using 100 g of the product). Conclusion. Developed chicken liver pate with pomegranate jelly, in the production of which inexpensive raw materials were used, which significantly reduces the cost of the finished product by reducing the content of chicken liver. The effectiveness of the development is confirmed by the innovative molding method (two-layer product) and functional properties (source of vitamins and minerals) of the developed pate.

scholarly journals Ham for herodietic nutrition

2021 ◽  
Vol 13 ◽  
pp. 59-69
Author(s):  
S.E. Bozhkova ◽  
◽  
A.S. Zvorygina ◽  
V.N. Khramova ◽  
S.A. Surkova ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Broiler Chicken ◽  
New Product ◽  
The Elderly ◽  
Poultry Meat ◽  
Laboratory Research ◽  
Technical Documentation ◽  
Organoleptic Characteristics ◽  
Positive Effect

Aim. Creation of a technology for the production of ham from beef and poultry meat for heroic nutrition. Material and Methods. The production and research of the control and experimental samples was carried out according to generally accepted methods in accordance with the normative and technical documentation. Sampling and preparation of samples for laboratory research was carried out according to a unified methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008. The mass fraction of fat was determined according to GOST 23042-86; protein – according to GOST 25011-81; energy value and iron content – by calculation method. Results. A ham recipe for herodietic nutrition was developed and optimized. The results of the analysis showed that the products are characterized by high organoleptic characteristics. The use of lactulose in the formulation in combination with ascorbic acid had a positive effect on the color formation of the finished product. The inclusion of low-calorie meat sources (beef and broiler chicken fillets) in the formulation made it possible to reduce the mass fraction of fat by 6.6% and increase the mass fraction of protein by 5.5% in the finished product. Conclusion. The new product expands the range of ham products for the elderly consumer category.

scholarly journals Poultry jerky whole muscle meat products with taste components

2021 ◽  
Vol 13 ◽  
pp. 52-58
Author(s):  
N.O. Zhigalova ◽  
◽  
E.V. Kuzmina ◽  
S.V. Shinkareva ◽  
S.A. Surkova ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Raw Materials ◽  
Meat Product ◽  
Control Sample ◽  
Meat Products ◽  
Laboratory Research ◽  
Experimental Sample ◽  
Social Significance ◽  
Organoleptic Characteristics ◽  
Whole Muscle

Aim. To develop a poultry whole muscle meat product with taste components. Material and Methods. Sampling and preparation of samples for laboratory research was carried out according to a unified methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008, physical and chemical characteristics was determined according to GOST R 55791-2013. The mass fraction of fat was determined according to GOST 23042-86; protein – according to GOST 25011-81; sodium chloride – according to GOST 9957-2015; sodium nitrite – according to GOST 8558.1-2015; moisture – according to GOST R 51579-99. Results. A recipe for poultry jerky whole muscle meat product with the addition of dry juniper berries to the curing mix has been developed. The results obtained indicate that the product has high organoleptic and physicochemical characteristics, despite the fact that the experimental sample was slightly inferior to the control sample in terms of the mass fraction of protein and fat due to a decrease in the consumption rate of the main and auxiliary components. Addition of dry juniper berries and coriander to the product recipe gave the product an original coniferous aroma and tart taste, and also improved its appearance due to pieces of dry berries on the surface. Use of inexpensive and low-calorie raw materials makes the finished product dietary and reduces the cost of its production. Conclusion. Poultry jerky whole muscle meat product has been developed, has practical and social significance and expand the range of meat delicacies.

PRODUCTION OF GRANULATED INSTANT KISSEL BASED ON WHEY AND VEGETABLE RAW MATERIALS

2020 ◽  
Author(s):  
А.Л. Майтаков ◽  
Л.Н. Берязева ◽  
Н.Т. Ветрова ◽  
К.Б. Плотников
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Storage Period ◽  
Technical Documentation ◽  
Plant Raw Materials ◽  
Temperature Conditions ◽  
Aronia Melanocarpa ◽  
Organoleptic Characteristics ◽  
Local Plant ◽  
The Stability

Разработан новый быстрорастворимый продукт (кисель) с определенным фазовым составом и строением на основе молочной сыворотки и местного растительного сырья – черноплодной рябины (Aronia melanocarpa). Разработана модель технологии производства быстрорастворимого гранулированного продукта (кисель) на основе молочной сыворотки и черноплодной рябины. Исследована сохраняемость киселя в трех температурных режимах: 1-й (21 ± 1)°С; 2-й с низкой плюсовой температурой (5 ± 1)°С; 3-й с повышенной (39 ± 1)°С при влажности окружающей среды 80%. По окончании годичного исследования сохраняемости при температурных режимах (21 ± 1)°С и (5 ± 1)°С изменений в органолептических показателях продукта не наблюдали. Скорость растворения продукта при температурных условиях хранения (21 ± 1)°С и (5 ± 1)°С не изменялась на протяжении 9 мес. Установлено, что при хранении в условиях пониженных положительных температур 4–6°С и в режиме комнатной температуры (21 ± 1)°С исследуемый пищеконцентрат по окончании 6 мес. хранения не изменил свойств по показателям качества. Сроки испытания продукта превышали по длительности в 2 раза заданный срок хранения (коэффициент запаса). Результаты испытаний явились основанием для разработки технической документации на производство быстрорастворимых гранулированных плодово-ягодных киселей. A new fast – soluble product (kissel) with a certain phase composition and structure based on whey and local plant raw materials Aronia melanocarpa. A model of technology for the production of a rapidly soluble granular product (kissel) based on whey and Aronia melanocarpa has been developed. The stability of kissel in three temperature modes was studied: 1st (21 ± 1)°C; 2nd with a low plus temperature (5 ± 1)°C; the 3rd with the increased (39 ± 1)°C at 80% ambient humidity. At the end of a year-long study at temperature conditions (21 ± 1)°С and (5 ± 1)°С, no changes in the organoleptic characteristics of the product were observed. Dissolution rate of the product under storage temperature conditions (21 ± 1)°C and (5 ± 1)°C did not change for 9 months. It is established that when stored at low positive temperatures 4–6°C. With and at room temperature (21 ± 1)°C. At the end of 6 months of storage, the food concentrate under study did not change its properties in terms of quality. The product testing period was 2 times longer than the specified storage period. The test results were the basis for the development of technical documentation for the production of instant granulated fruit and berry kissel.

scholarly journals CERTIFICATION OF VEGETABLE OILS AND QUALITY CONTROL IN THE TECHNOLOGICAL PROCESS OF PRODUCTION

2019 ◽  
Vol 2019 (4) ◽  
pp. 119-126
Author(s):  
CH Bekmurotov ◽  
Keyword(s):  
Quality Control ◽  
Technological Process ◽  
Vegetable Oils ◽  
Raw Materials ◽  
Cottonseed Oil ◽  
Product Classification ◽  
Cotton Seeds ◽  
The Cost

The article reviewed the certification and quality control of the technological process for the production of vegetable oil. There is a procedure for packaging, quality control of products, determination of quality indicators and quality control of finished products. The procedure for using refined cottonseed oil and its varieties, the requirements for placement and storage of vegetable oils, as specified in the regulatory documents, the quality control of vegetable oils and other solutions for cottonseed oil are provided. The gas analyzer shows a solution for measuring the amount of solution by painting the tubes of a mixture of gas and air in oil. Detailed information on the production of vegetable oils, the cost of raw materials, the level of fat content of cotton seeds and the methods used to produce oil from cotton seeds. Methods for certification of vegetable oils, types of quality control, methods of testing and quality determination are presented. It was shown that the procedure for refined production of cottonseed oils and their types, as well as the state of the product classification of products based on the method of producing vegetable oils for consumer purposes, analysis of the sequence of refined oils and refining processes.

scholarly journals Nilai Tambah Produk Olahan Jahe Merah pada UD. VisionBali Herbal Indonesia, Denpasar

2017 ◽  
Author(s):  
ARIEF SETIAWAN ROSO ◽  
I KETUT SUAMBA ◽  
NI WAYAN PUTU ARTINI
Keyword(s):  
Production Process ◽  
Raw Materials ◽  
Production Costs ◽  
Raw Material ◽  
Added Value ◽  
Chemical Components ◽  
Red Ginger ◽  
The Cost ◽  
Product Output

The Added Value of Processed Red Ginger Product at UD. VisionBali Herbal Indonesia, DenpasarThis research aimed to determine the added value of red ginger as an herbal drink in one production process and to determine the level of profits earned by the company in the red ginger processing in one production process. Determination of the study area was done purposively and the analytical methods used was the method of added value calculation, i.e. the product value is deducted by the value of raw materials and other supporting materials.It can be concluded from the result of the research that the added value of the red ginger processing business obtained in one production process is Rp. 84.600,00/kg. The added value is obtained from the deduction of the value of the product/output of Rp. 175.000,00/kg with the cost of raw material (input prices) Rp. 25.000,00/kg and the contribution of the cost of other inputs of Rp. 65.400,00/kg. It was also found that the profits gained by the manufacturer from the processed red ginger into herbal drink in one production process was Rp. 200.954,06. The suggestion that can be given to the company is to put more attention in the details of its production costs so as not to result in a low ratio of added value and further to improve the marketing of the products, so that people are interested in re-use of herbal medicine that is free of chemical components.

scholarly journals Determination of the transfer step of the ore chute while mining the technogenic deposit of the bulk type

2020 ◽  
Vol 166 ◽  
pp. 02004
Author(s):  
Volodymyr Peregudov ◽  
Ihor Hryhoriev ◽  
Serhii Joukov ◽  
Yulian Hryhoriev
Keyword(s):  
Raw Materials ◽  
Mining Industry ◽  
Process Conditions ◽  
Geological Conditions ◽  
Scientific Task ◽  
Technogenic Deposit ◽  
Mining Works ◽  
The Cost

Further development of the open mining works on the domestic enterprises will be accompanied by the worsening of mining-geological conditions and declining of the quality of iron ore raw materials. In the same time, the accumulated mining wastes, that can make the technogenic deposits, pass into one of the important sources of the mineral raw materials. Taking into account this thing, the development and implementation of the modern technological circuits of the technogenic deposit development is an actual calling for mining industry, and determination and optimization of process conditions of the technogenic deposit development – is the scientific task of this publication. The obtained results of studies of the optimum step value of the ore chute transfer during the technogenic deposit development can be used by design organizations and mining enterprises for designing works. The obtained methodology and the proposed mathematical dependencies will reduce the cost of mining of the technogenic deposit due to the reasonable timely transfer of the open ore chute.

scholarly journals Low-Frequency Magnetic Scanning Device and Algorithm for Determining the Magnetic and Non-Magnetic Fractions of Moving Metallurgical Raw Materials

2019 ◽  
Vol 9 (10) ◽  
pp. 2001
Author(s):  
Vladimir Kochemirovsky ◽  
Svetlanav Kochemirovskaia ◽  
Michael Malygin ◽  
Alexey Kuzmin ◽  
Maxim Novomlinsky ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Raw Materials ◽  
Low Frequency ◽  
Raw Material ◽  
Magnetic Characteristics ◽  
Magnetic Fraction ◽  
Measuring Device ◽  
Mathematical Algorithm ◽  
Macroscopic Objects

The development of an algorithm to automate the process of measuring the magnetic properties of macroscopic objects in motion is an important problem in various industries, especially in ferrous metallurgy and at factories where ferrous scrap is a strategic raw material. The parameter that requires work control is the hidden mass fraction of a non-magnetic substance that is present in the ferromagnetic raw material. The solution to this problem has no prototypes. In our work, a simple measuring device and a mathematical algorithm for calculating the mass fraction of the non-magnetic fraction in a strongly magnetic matrix were developed. The device is an inductance coil, in which the angle of the electromagnet losses is related to the mass of the magnetic material moving the coil. The magnitude of the instantaneous values of the lost angle integral was compared with the result of weighing the object on scales. This allowed us to calculate the proportion of the magnetic and non-magnetic fractions. The use of this prototype is herein illustrated. The experimental results of the determination of the magnetic-fractional composition depending on the mass of scrap metal and its bulk and the magnetic characteristics are presented.

scholarly journals Determination of deoxynivalenol in feed, feed raw materials and food

2020 ◽  
Vol 64 (12) ◽  
pp. 28-33
Author(s):  
Nailya N. Mishina ◽  
◽  
Ivan N. Shtyrov ◽  
Zukhra H. Sagdeeva ◽  
Ramziya M. Potekhina ◽  
...  
Keyword(s):  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Russian Federation ◽  
Raw Materials ◽  
Food Products ◽  
Technical Documentation ◽  
Veterinary Services ◽  
The Russian Federation ◽  
Layer Chromatography

The article presents the survey data of 1830 average samples of feed, feed raw materials and food products received through the Test Center of the FSBSI «FCTRBS-RRVI»", provided by livestock and feed enterprises, agricultural companies, food manufacturers and 152 samples of feed provided by specialists of veterinary services , livestock enterprises, owners of peasant farms to determine the death of animals and birds, for the content of mycotoxin deoxynivalenol (DON) in the period from 2018 to 2020. Determination of the DON content in the samples was carried out according to a certified procedure based on the method of thin layer chromatography. In the course of summarizing the results, it was found that samples of feed, feed raw materials and food products received through the Test Center of the of the FSBSI «FCTRBS-RRVI» from different regions of the Russian Federation in terms of DON content corresponded to the normative indicators specified in the current regulatory and technical documentation. When determining the cause of death of animals and birds, 152 samples were examined, received from farms of different regions of the Republics of Tatarstan, Bashkortostan, Mordovia, Kostroma and Ryazan regions. It was found that 1.97% of samples were contaminated with DON at concentrations from 0.2 to 0.5 mg/kg of feed, in the rest, the content of mycotoxin was below the sensitivity of the method (< 0.2 mg/kg), which does not exceed the limit permissible concentration. It was recommended to exclude feed contaminated with mycotoxin from the diet of animals, since at the established concentrations, DON is not the main etiological factor in the death of animals, but due to the presence of carcinogenic, mutagenic, teratogenic, embryotoxic and immunosuppressive properties, together with other factors, it is contributing.

scholarly journals Development of vegetable production of prophylactic with protein fortification elements

2019 ◽  
Vol 81 (2) ◽  
pp. 223-229
Author(s):  
I. A. Bogonosova ◽  
A. T. Vasyukova
Keyword(s):  
Nutritional Value ◽  
Quantitative Methods ◽  
Raw Materials ◽  
Large Mass ◽  
Vegetable Production ◽  
Qualitative And Quantitative Methods ◽  
Organoleptic Characteristics ◽  
Composite Mixture ◽  
Vegetable Raw Materials ◽  
The Cost

By the method of selecting components, promising compositions were identified for enriching traditional recipes for vegetable casseroles. Eggplant, zucchini, apples and pumpkin were chosen as promising components. To use vegetable raw materials in the production of casseroles, the chemical composition and nutritional value of promising raw materials were studied, the cost of developed products was determined. As a protein fortifier used a mixture of protein composite dry. As a result of research, a characteristic of microbiological, organoleptic indicators and nutritional value of vegetable casseroles was obtained. It was established that the nutritional and energy value of all developed samples in terms of the content of basic food substances has higher values: proteins – by 169.9–295.22%; fats – by 85.4–218%; carbohydrates – by 13.57–26.68% compared with traditional casseroles. The cost of produced vegetable casseroles is directly proportional to the concentration of dry protein composite mixture. The losses during the heat treatment of enriched vegetable casseroles are studied. It was found that casseroles have large mass losses compared to control samples. This is due to the fact that up to 50% of juicy vegetable raw materials (pumpkin, squash) are added to the recipes of enriched casseroles. In assessing the quality of new products used qualitative and quantitative methods. Organoleptic quality assessment of the developed casseroles was carried out on a 10 point scale. It was established that all presented samples of enriched casseroles: cabbage, potato, carrot and vegetable had high organoleptic characteristics. Casseroles with the addition of 2-3 types of vegetables possessed the best organoleptic properties. Microbiological indicators of casseroles (semi-finished product of high degree of readiness) comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.14. The cost of produced vegetable casseroles depends on the price of the dry protein composite mixture. Protein-rich vegetable casseroles are recommended in rational and dietary diets with protein deficiency and are included in the diets of standard diets - low-protein and low-calorie.

scholarly journals Analisis Nilai Tambah Melinjo pada Sentra Industri Emping di Desa Bandar Kecamatan Sukomoro Kabupaten Magetan

2019 ◽  
Vol 2 (1) ◽  
pp. 58
Author(s):  
Eka Adityaningrum ◽  
Sri Marwanti ◽  
Wiwit Rahayu
Keyword(s):  
Raw Materials ◽  
Value Added ◽  
Simple Random Sampling ◽  
Added Value ◽  
Average Revenue ◽  
The Cost ◽  
Industrial Center ◽  
Total Average Cost ◽  
Total Average

Agricultural commodities are generally produced as raw materials and are easily damaged, so they need to be directly consumed or processed first. The processing can increase the added value of agricultural products. The purpose of this study was to determine the cost, revenue, profit, efficiency, and value added of melinjo chips industry in Industrial Center at  Bandar Village Sukomoro District Magetan Regency. The basic method of research used is descriptive analytical method. The determination of the sample area is purpossive which is Bandar Village Sukomoro District Magetan Regency because those village is the center of the melinjo chips industry in Magetan Regency. The respondents are found and gathered by using the proportional method and the respondents are found gathered simple random sampling method. The result of this research shows that total average cost spent by those industrialists in Bandar village is Rp5.816.109,00 per month. The average revenue for each of them is Rp7.826.667,00  per month and the profit is Rp2.010.492,00 per month. The running of melinjo chips industries is efficient. It can be known by efficiency value (R/C ratio) 1,42. The business of melinjo chips in Bandar Village, Sukomoro District, Magetan Regency provides added value of Rp. 8,645.00 / kg

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