scholarly journals Milk quality in the context of new standards

2020 ◽  
Vol 11 (1) ◽  
pp. 88-97
Author(s):  
L.M. Stepasiuk ◽  
Keyword(s):  
Raw Materials ◽  
Dairy Industry ◽  
First Grade ◽  
Family Farms ◽  
High Quality ◽  
Agricultural Enterprises ◽  
Private Households ◽  
Agrarian Policy ◽  
Processing Plants

The article describes the current state of the dairy industry in Ukraine. The quality of milk raw materials in agricultural enterprises and households is characterized. The price situation in the milk market is analyzed. In the course of the research it was proved that in the agricultural enterprises the number of cows decreases annually, the logistics are in critical condition. The emerging situation is gaining ground as the country turns from a dairy exporter into an importer. It is established that today one of the main problems is the provision of processing plants with high-quality raw materials. The conducted researches confirm that today only agricultural enterprises that carry out mechanical milking, purification and cooling of milk can provide the necessary quality of the produced milk. Households do not have the capacity to provide the necessary technological process of production. That is why milk produced in households meets the requirements of only the second grade or non-varietal. As a consequence, in most cases milk is purchased at low prices from the population, whereas in agricultural enterprises it is sold extra, higher and first grade. Therefore, the development of civilized trade requires quality certified products. It is established that the determining factor of the competitiveness of dairy products in the market is the quality of products. Without the use of high-quality raw materials, it is impossible to produce a competitive product. It is substantiated that the development of cooperatives, small and family farms and their involvement in the organized market is one of the priority tasks for improving the quality indicators and increasing the purchase prices for milk purchased from private households. Therefore, this problem must be solved by intensifying agrarian policy in the inseparable support for the development of the dairy industry on the basis of state support.

scholarly journals Ukraine Dairy Market: State and Prospects of Development

2020 ◽  
Vol 9 (1) ◽  
pp. 243
Author(s):  
Lyudmila Pronko ◽  
Tatyana Kolesnik ◽  
Oksana Samborska
Keyword(s):  
Dairy Industry ◽  
First Grade ◽  
Second Grade ◽  
Selling Price ◽  
Private Households ◽  
Processing Plants ◽  
Market State ◽  
Dairy Market ◽  
Counterfeit Products ◽  
Further Development

The article discusses topical issues regarding the prospects for the development of the milk and dairy market. It is investigated that the largest breakthrough has been achieved by the dairy industry with milk, since DSTU 3662: 2018 "Cow's milk" came into force on January 1, 2019, the inflow of milk processing plants is not lower than the first grade, and it is known that private households provide largely only milk of the second grade. As a result, the quality and safety of milk purchased from industrial farms has increased significantly. The authors emphasize that an important factor in the development of production activity for producers is the selling price of milk, which in 2018 in Ukraine amounted to 7602,4 UAH /t, which is 368,4 UAH /t more than in 2014.It is substantiated that there are a number of problems in the dairy industry of Ukraine that hinder its further development, the main ones being: increased competition from illegally operating enterprises, the shadow market, counterfeit products, lack of confidence and lack of cooperation between producers and processors of products, etc. The author has proved that these problems can be solved by combining milk producers and processors in cooperatives and providing them with effective state support.  Keywords: milk, dairy industry, quality, livestock, dairy cattle, selling price, market.

TECHNOLOGICAL ASPECTS OF HIGH QUALITY RAW MATERIAL OBTAINING FOR PECTIN PRODUCTION

1970 ◽  
pp. 47-50
Author(s):  
I. A. Ilina ◽  
I. A. Machneva ◽  
E. S. Bakun
Keyword(s):  
Raw Materials ◽  
Thermal Characteristics ◽  
Environmental Safety ◽  
Raw Material ◽  
High Quality ◽  
Temperature Conductivity ◽  
Drying Temperature ◽  
Plant Raw Materials ◽  
Gel Forming Ability

  The article is devoted to the study of the chemical composition, physical and thermal-pfysical characteristics of damp apple pomaces and the identifying patterns of influence of drying temperature the functional composition and gel-forming ability of pectin. The research is aimed at obtaining initial data for the subsequent calculation of the main technological, hydro-mechanical, thermal, structural and economic characteristics of devices for drying the plant raw materials, ensuring the environmental safety and high quality of pectin-containing raw materials, the reducing heat and energy costs. As a result of the study of the thermal characteristics of apple pomaces, the critical points (temperature conductivity – 16.5 x 10-8 m2/s, thermal conductivity – 0.28 W/m K, heat capacity – 1627 j/(kg K)) at a humidity of 56 % are determined, which characterizing the transition from the extraction of weakly bound moisture to the extraction of moisture with strong bonds (colloidal, adsorption). It was found that the pomaces obtained from apples of late ripening have a higher content of solids (21-23 %), soluble pectin and protopectin (2.5-4.5 %). Dried pomaces obtained from apple varieties of late ripening contain up to 25 % pectin, which allow us to recommend them as a source of raw materials for the production of pectin. The optimum modes of preliminary washing of raw materials are offered, allowing to the remove the ballast substances as much as possible. It is established that when the drying temperature increases, the destructive processes are catalyzed: the strength of the pectin jelly and the uronide component and the degree of pectin esterification are reduced. The optimum drying temperature of damp apple pomaces is 80 0C, at which the quality of pectin extracted from the dried raw materials is maintained as much as possible. It is shown that the most effective for the pectin production is a fraction with a particle size of 3-5 mm, which allow us to extract up to 71 % of pectin from raw materials.

Synthesis of Low Viscosity Polydimethylsiloxane Using Low Grade of Octamethylcyclotetrasiloxane

2021 ◽  
Vol 1028 ◽  
pp. 365-370
Author(s):  
Diba G Auliya ◽  
Soni Setiadji ◽  
Zulfi Mofa Agasa ◽  
Fitrilawati ◽  
Norman Syakir ◽  
...  
Keyword(s):  
Ring Opening ◽  
Raw Materials ◽  
Vitreoretinal Surgery ◽  
Production Costs ◽  
Low Grade ◽  
High Grade ◽  
High Quality ◽  
Low Viscosity ◽  
Polymerization Method

Polydimethylsiloxane (PDMS) has been widely used as a vitreous humour substitution in vitreoretinal surgery. Due to its limited availability and increasing domestic needs, the price of PDMS in Indonesia became very expensive. Previously, we reported the synthesized of PDMS from a high grade of monomer of 98% of Octamethylcyclotetrasiloxane (D4) and found that all PDMS samples produced high quality samples similar to that of commercial one. However, by considering the ease of obtaining raw materials and also the production costs, the synthesis of PDMS using monomer which easy to be found in Indonesia and low production costs is needed to be developed. Here, we reported the synthesis of PDMS using low grade of 96% of D4 in order to produce high quality of PDMS with low viscosity that can be used for vitreous humous substitution in vitreoretinal surgery. PDMS samples with low viscosity value of 0.94-1.35 Pa.s have been successfully synthesized from low grade of D4 and MM using ring-opening polymerization method. The yields of PDMS resulted in this research were in the range between 67.27% and 76.26%. From FTIR spectroscopy, it is found that all synthesized samples have structure and functional groups similar to PDMS using high grade of monomer of 98% Octamethylcyclotetrasiloxane (D4). From refractometer and surfgauge measurements, all samples have refractive index in the range of 1,4034-1,4040 and the value surface tension was 21 m.N/m.

scholarly journals Reforestation of ‘Village Forest’ to Improve Sustaiability Creative Industries in Desa Siponjot

2021 ◽  
Vol 5 (2) ◽  
pp. 714-722
Author(s):  
Noverita Sprinse Vinolina ◽  
Antonio Marro Sipayung ◽  
Dardanila ◽  
Sondang Pintauli
Keyword(s):  
Forest Restoration ◽  
Raw Materials ◽  
Economic Value ◽  
Economic Benefits ◽  
Musical Instruments ◽  
Creative Industries ◽  
Raw Material ◽  
High Quality ◽  
The Village

This program is conducted to assist Siponjot Village while empowering the people of Siponjot Village to be able to utilize and maximize the benefit of the village forest. Village forest might support the availability of raw materials required for making musical instruments, such as high quality of wood, including how to process wood waste from making musical instruments to be used as creative souvenirs and improve the economic value. The raw material for production determined its results of the production of wood-based musical instruments. Thus, in order to produce a high quality tanginang, hasapi, and gondang, which previously began to be produced by arts crafts in the Sitangkubang area of ​​Siponjot Village, a high quality of raw materials is needed. The community service team surveyed the location of planting seeds for village forest restoration, provided socialization related to the importance of village forest cultivation and the suitability of the Siponjot Village area for the cultivation of these plants. Village forest restoration aims to maintain the beauty and beauty of the village. Implementation of village reforestation activities starting from socializing forest tourism and the strength of village forests to the community, followed by a discussion about village forest management and its economic benefits. Handover of a thousand units of forest plant seedlings given to the villagers of Siponjot as part of the forest restoration program in the area.

Revival of resource potential of cattle breeding as a competitiveness development factor for enterprises of dairy subcomplex of Ukrainian agro-industrial complex

2021 ◽  
Vol 12 (3) ◽  
Author(s):  
V. I. Yemtsev ◽  
◽  
N. M. Slobodyanyuk ◽  
Keyword(s):  
Quality Control ◽  
Milk Production ◽  
Raw Materials ◽  
Raw Milk ◽  
Global Market ◽  
Small Scale ◽  
Industrial Complex ◽  
Agricultural Enterprises ◽  
Private Households ◽  
Development Factor

Permanent crises in the Ukrainian economy, the devaluation of the hryvnia, decline in household income and purchasing power, increased competition in the global market, as well as the continuous rise in world prices for food and non-food items have created new realities for enterprise functioning in the dairy subcomplex of Ukrainian agro-industrial complex and cause its transformation. World milk production and consumption are increasing. However, there are opposite trends in Ukraine: in 1990, the country produced 24.5 million tons of milk and was the 6th in the world ranking of milk producing countries, in 2020 – 9.3 million tons and the 22nd place, respectively. Therefore, the study of the reasons for the existence of these trends is very relevant. The research was based on the following methods: qualitative analysis and synthesis, economic and statistical analysis, comparisons, analytical and logical generalizations, etc. At the beginning of 2021, the total number of cattle in Ukraine amounted to 2.874 million and over the past 10 years, this number has decreased by 1.952 million, including cows – by 0.958 million. Milk production remains a small-scale branch. In 2020, 9.263 million tons of milk were produced (17.66% less than in 2010). Of these, 29.8% – in agricultural enterprises and 70.2% – in private households. However, the sanitary quality control of milk is carried out only in 14.8% of private households, therefore, in 2020, the main milk supplier for processing were agricultural enterprises, which supplied 77.2% of the total amount of milk delivered for processing, thus ensuring an increase in quality and safety of milk obtained by processing enterprises. A significant reduction in the volume of milk supplies for processing led to a decrease in the number of processing enterprises by 69.14% in 2020 compared to 1990. The main factors of transformation of the dairy subcomplex of Ukraine include declining cow population, insufficient quality of raw milk and its non-compliance with the EU regulations and standards, low technological level of milk production, insufficient quality control of raw materials, lack of modern equipment, high capital and labor intensity of production processes, rising prices for energy and other resources, lower consumption of dairy products due to low purchasing ability, increased competition in global and domestic dairy markets, etc. Possible directions of small-scale milk producers’ integration need further research.

Development and production of large blast furnaces from 2015 to 2016 in China

2020 ◽  
Vol 117 (1) ◽  
pp. 108 ◽  
Author(s):  
Bing Dai ◽  
Hong-ming Long ◽  
Yong-cai Wen ◽  
Yi-long Ji ◽  
Yun-cai Liu
Keyword(s):  
Raw Materials ◽  
Blast Furnaces ◽  
Security Risk ◽  
Hot Metal ◽  
High Quality ◽  
Large Blast ◽  
Existing Problems ◽  
Cost Cutting ◽  
The Future

This article has reviewed the production status, total reductant consumption, raw materials and operation principle indexes of large blast furnaces in China from 2015 to 2016. The developing actuality of Chinese large BFs has been quantitatively analyzed and the existing problems have been proposed clearly. Based on that, maintaining production stable, enhancing the quality of raw materials and improving the operation principles are suggested. Large BFs take advantages of high-quality hot metal, energy saving, cost-cutting, high mechanization and automation levels and are sufficient to meet the challenges of economic crisis, environmental pressure and security risk form the future. Thus, the number of large BFs in China will continue to increase in the future.

scholarly journals New technological and technical solutions in dietary pear compote production

2020 ◽  
Vol 161 ◽  
pp. 01056
Author(s):  
Magomed Akhmetov ◽  
Amiiat Demirova ◽  
Vladimir Piniaskin ◽  
R.A. Rakhmanova
Keyword(s):  
Water Vapor ◽  
Traditional Method ◽  
Raw Materials ◽  
Hot Water ◽  
Saturated Water Vapor ◽  
High Quality ◽  
Saturated Water ◽  
Preliminary Preparation ◽  
Physical And Chemical

Perfection of technological processes, both in preliminary preparation of raw materials and during the final mandatory step of pasteurization, plays a key role in ensuring the quality of finished products, which is important in the production of canned dietary products. The aim of the research was to develop a more efficient way of blanching raw materials with its hardware and soft pasteurization modes, which will allow the production of high quality and competitive compotes for functional nutrition. We have developed and proposed a method of pulse-steam blanching of raw materials directly in glass jars with saturated water vapor, instead of the traditional method using hot water. The essence of the method is as follows. Fruits stacked in jars are pulse heated for 100–160 seconds (depending on the volume of the container) with saturated water vapor with temperature of 105–110 °C, and then fed into jars with cycles of 10 and 10 seconds respectively. The use of pulsed supply of saturated water vapor contributes to achieving more even heating of the fruit, which are characterized by a relatively large internal thermal resistance, causing overheating of the surface layers, and also provides an increase in the temperature of the product, which allows to pour into the jars syrup at relatively high temperature (97–98 °C), while the traditional technology accounts for the temperature of only 80–85 °C. Implementation of this method ensures the temperature level of the product entering the pasteurization stage being 78–80 °C, as opposed to the traditional method, where the temperature of the product is 45–48 °C. After that, the jars will be filled with syrup with a temperature of 97–98 °C, sealed and sent for pasteurization on accelerated modes. To implement the new method of blanching, the design of the device for pulse-steam blanching of fruits in glass jars has been developed. New thermal sterilization regimes have been developed, taking into account the increased temperature of the product after sealing and improved technology for the production of pear compote. The results of physical and chemical testing confirm the high quality of the finished product.

scholarly journals ANTHOCYANINS PROFILES OF SOME AUTOCHTONOUS GRAPEVINE CULTIVARS FOR RED WINES, CULTIVATED AT DRĂGĂȘANI, ROMÂNIA

2020 ◽  
Vol 1 (1) ◽  
pp. 95-102
Author(s):  
Felicia Tutulescu ◽  
Aurel Popa
Keyword(s):  
Raw Materials ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
High Quality ◽  
White Wines ◽  
Red Pigments ◽  
Grapevine Cultivar ◽  
Visual Attraction ◽  
Anthocyanin Pigments

The Dragasani vineyard is one of the most ancient existing in Romania being famous for obtaining red and white wines of the highest quality. The present study has performed during five years (2005-2009), focusing on the anthocyanin profiles of the autochthonous Novac grapevine cultivar, in comparison with Cabernet Sauvignon cultivar which, also provides wines of high quality. The obtained results put into evidence, a special potential and chromatic structure in case of the grapes and wines characteristics for these autochthonous cultivars, which are very closed to those shown by the Cabernet Sauvignon. For all the cultivars studied, the amounts of cationical flavidium within the anthocyanin matter do keep continuously was growing, while acidity decreased and glucides was accumulated. However, at some moment, these synthesis indices of the cromatical structure’s quality begin to decline. Depending of the viticultural year it is the genetical nature of the respective anthocyanin pigments to differentiate through the involvements of each of the 3 categories of pigments (yellow, red or blue). During the wine’s evolution (maturation and aging), due to the modification of its cromatical structure, the ratio between the yellow and red pigments does confer to the wine a colour nuance which continues to increase, significantly improving the wine’s visual attraction. For the autochthonous grapevine cultivars for red wines, their antocyanins potential their respective qualities do enable us to state that on the basis of the quality of the raw materials, wine types of high qualities could be created, being so endowed that they could bear as well an origin denomination.

scholarly journals The influence of the roll gap of the aggregate mill “Melnik 100 Lux” on the yield and quality of wheat, rye and triticale flour

2021 ◽  
pp. 76-81
Author(s):  
Roman Khazhsetovich Kandrokov ◽  
Aleksandr Alekseevich Ryndin ◽  
Mikhail Aleksandrovich Latyshev
Keyword(s):  
Total Yield ◽  
First Grade ◽  
Technological Scheme ◽  
Optimal Parameters ◽  
High Quality ◽  
Roll To Roll ◽  
Yield And Quality ◽  
Rye Flour ◽  
Roll Gap

Research has been carried out to determine the effect of the roll gap of the aggregate mini mill “Melnik 100 Lux” on the yield of wheat, rye and triticale flour. The technological scheme of a mini-mill consists of only 3 systems - two torn and one grinding, which are clearly not enough to separate the grain of various crops into anatomical parts during grinding to obtain high-quality bakery flour. Based on the results of the studies, the optimal roll-to-roll clearances of the aggregate mill installation "Melnik 100 Lux" were established. For wheat milling, they were 0.25 mm on the I  torn system and 0.15 mm on the II torn system, for rye milling they were 0.25 mm on the I torn system and 0.15 mm on the II torn system and triticale grinding was 0.20 mm on the I torn system and 0.10 mm on the II torn system. The highest total yield of wheat bakery flour with optimal parameters of the roll gap was 71.7 %, incl. 44.4 % premium flour and 27.3 % first grade flour; the highest total yield of rye bakery flour with optimal parameters of the roll gap was 70.0 %, incl. 52.2 % seeded premium rye flour and 17.8 % special rye flour; the highest total yield of triticale bakery flour with optimal parameters of the roll gap was 72.2 %, incl. 48.1 % triticale flour of the highest grade T-60 and 17.8 % triticale flour T-80.

scholarly journals THE QUALITY ANALYSIS OF CHOCOLATE CONFECTIONERY PRODUCTS IN RESTAURANT BUSINESS

2018 ◽  
Vol 64 ◽  
Author(s):  
N.V. Bespalova ◽  
M.M. Gomola ◽  
T.I. Yakovleva
Keyword(s):  
Quality Control ◽  
Raw Materials ◽  
Quality Analysis ◽  
High Quality ◽  
Confectionery Products ◽  
Practical Recommendations ◽  
Selection Of

The article is devoted to the urgent theoretical and practical problems of the quality control of the chocolate confectionery products in cafes and restaurants. The authors analyze the modern approaches to the quality control of the chocolate confectionery products. The practical recommendations can be useful for the process of selection of the high quality raw materials. The criteria for the quality control of the chocolate confectionery products have been given. Some ways to improve the quality of he chocolate confectionery products have been discussed.

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