scholarly journals ABOUT FEATURES OF SETTING AND QUALITY OF MEALS OF BOARD FEED IN THE CONDITIONS OF CATERING «KOLTSOVO»

2019 ◽  
pp. 82-88
Author(s):  
N. I. Naumova ◽  
E. A. Burmistrov ◽  
O. M. Burmistrova
Keyword(s):  
Raw Materials ◽  
Chloride Content ◽  
High Tech ◽  
Technological Stage ◽  
Cadmium Lead ◽  
Physical And Chemical ◽  
The City ◽  
Foreign Impurities ◽  
Organoleptic Parameters

Onboard food is one of the components of normal flight tolerance. At enterprises for the production of on-board meals, ready meals and culinary products are produced, and their sale and consumption are organized. The purpose of the research was to study the features of manning and the quality of meals onboard food in the conditions of «Catering «Koltsovo» (the city of Yekaterinburg). As an object of research, a meat snack from the meals of the economy class food was used. In the course of physical and chemical tests, it has been established that the quality of raw materials (cheese of Dutch, boiled-smoked sausage and corn canned) used to make snacks, the content of table salt, moisture, foreign impurities, toxic metals (cadmium, lead) Regulated requirements. At the enterprise under study every technological stage is taken: storage, preparation, bundling of onboard food. On-board meals are prepared using high-tech equipment of Russian, Italian and German companies with observance of the temperature regime. Examination of the on-board dish revealed that the meat snack was placed in a disposable plate and packed in a polymer film with sealed ends from both sides. The label is marked on the package, the label contains the date of manufacture of the snack, the flight number of the aircraft and the shift. Organoleptic parameters of meat snacks, as well as sodium chloride content, average dish mass meet the requirements of the current regulatory documents. The onboard food prepared in conditions «Catering «Koltsovo», distinguish excellent taste qualities and attractive appearance.

Selection and evaluation of suppliers as a quality control element for bakery products

2021 ◽  
pp. 21-25
Author(s):  
Natalia A. Jurk ◽  
Keyword(s):  
Physicochemical Parameters ◽  
Raw Materials ◽  
Objective Assessment ◽  
Expert Assessment ◽  
Control Element ◽  
Bakery Products ◽  
Regulatory Documents ◽  
Tree Diagram ◽  
Organoleptic Parameters

The article presents research in the field of quality management by suppliers of dairy whey to a bakery enterprise in the Omsk region. The general assessment criteria are systematized in the form of a tree diagram, which makes it possible to identify them depending on the target orientation. When evaluating suppliers, such fundamental elements as the quality of purchased raw materials, their cost and timeliness of delivery were taken into account. The results of an expert assessment of the organoleptic parameters of serum, controlled physicochemical parameters and subsequent regression analysis made it possible to establish their compliance with the requirements of regulatory documents. A comprehensive assessment of the possibilities allowed us to give an objective assessment, as well as to make a decision on choosing in favor of one of the suppliers.

scholarly journals Parâmetros físico-químicos de polpas de fruta produzidas na cidade de Petrolina – PE

2015 ◽  
Vol 10 (4) ◽  
pp. 01 ◽  
Author(s):  
A. C. Honorato ◽  
C. B. R. Dias ◽  
E. B. Souza ◽  
I. R. B. Carvalho ◽  
K. S. M. Sousa
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Parameters ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Fruit Pulp ◽  
Total Titratable Acidity ◽  
Physical And Chemical ◽  
The City

<p>Este trabalho teve como objetivo avaliar os parâmetros físico-químicos de polpas de fruta produzidas e comercializadas na cidade de Petrolina-PE, tendo como referência a Instrução Normativa nº 1, de 7 jan. 2000, do Ministério da Agricultura que define as características físicas e químicas estabelecendo limites mínimos e máximos específicos para cada polpa de fruta. Foram avaliadas duas marcas (1 e 2) de polpas de abacaxi, cacau, caju, graviola, maracujá e umbu, analisadas quanto aos parâmetros de pH, sólidos solúveis totais (SST), acidez total titulável (ATT), ácido ascórbico, relação SST/ATT e sólidos totais. Os resultados permitem inferir que a marca 2 apresentou qualidade superior na maioria dos parâmetros avaliados quando comparado com a marca 1. Entretanto para alguns sabores de polpa as duas marcas não atenderam os valores padrões. Entre as polpas o único sabor que apresentou os padrões exigidos foi a polpa de caju em ambas as marcas, e a que apresentou resultado de pior qualidade diante dos padrões foi a polpa de maracujá principalmente da marca 1. Dessa forma constata-se que há grandes variações entre as marcas, e entre alguns parâmetros, o que compromete a qualidade das polpas, prejudicando assim o consumidor.</p><p align="center"><strong><em>Physicochemical parameters of fruit pulps produced in Petrolina – PE</em></strong></p><p><strong>Abstract</strong><strong>: </strong>This study aimed to evaluate the physicochemical parameters of fruit pulps produced and marketed in the city of Petrolina-PE, with reference to the Instruction Nº 1 of 7 January 2000 of the Ministry of Agriculture, which defines the physical and chemical characteristics setting minimum and maximum limits specific to each fruit pulp. We evaluated two brands (1 and 2) of pineapple, cocoa, cashew, soursop, passion and umbu fruit pulp, analyzed for pH, total soluble solids (TSS), total titratable acidity (TTA), ascorbic acid, TSS / TTA and total solids parameters. Results show that the brand 2 showed superior in most evaluated parameters when compared to the brand 1. However, for some pulp flavors of both brands did not reached the standards values. Among the pulps, the only flavor that presented the required standards was the cashew pulp in both brands, and presented the results of lower quality on the standards was the passion fruit pulp mainly brand 1. Thus, it appears that there are great variations between brands and between some parameters, which compromises the quality of the pulp, thus impairing the consumer.</p>

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.

FEATURES OF FUNCTIONING OF PEREYASLAV-KHMELNYTSKY BAKERY IN 1977–1985

2019 ◽  
pp. 142-148
Author(s):  
Valentina Shakula
Keyword(s):  
Raw Materials ◽  
Production Capacity ◽  
High Tech ◽  
Technical Equipment ◽  
Bakery Products ◽  
Personnel Turnover ◽  
Analytical Review ◽  
History Of ◽  
Leading Enterprises ◽  
The City

The article deals with the peculiarities of the activity of Pereyaslav-Khmelnytsky bakery in the period from 1977 to 1985, when Pereyaslav-Khmelnytsky bakery at the food factory was reorganized into an independent enterprise. This theme has been studied already fragmentarily by such scholars as M. Sikorsky, D. Shvydky, I. Goncharenko, O. Goncharenko, N. Onoprienko, but fundamentally is developed for the first time. In the process of work, the author used methods of search, analysis, synthesis and generalization, which allowed to investigate the problem and find out some facts from the history of the enterprises. The purpose of this study was to establish the peculiarities of the production activity of Pereyaslav-Khmelnytsky bakery in the period of its establishment as an independent food enterprise through an analytical review of archival sources, publications of periodicals and systematization of the information received. According to the intended purpose, the following tasks are set: to investigate the history of the functioning of the Pereyaslav-Khmelnytsky bread factory in 1977-1985, to establish the main directions of the development of production and personnel policy, to identify the features of the range, directions and problems of its implementation. It was revealed that during this period of its production, Pereyaslav-Khmelnytsky bakery has undergone a long path of formation and development: from a small half-baked of Pereyaslav-Khmelnytsky foodstuff factory, that baked bread in brick burning stoves on solid fuels to a powerful enterprise, that works on high-tech equipment and provides high-quality bakery products, not only to the population of the city of Pereyaslav-Khmelnytsky and the district, but also to the nearest settlements of Boryspil, Baryshiv, Yagotyn districts of the Kyiv region, Zolotonosha and Drabiv districts of Cherkasy region. It is important that the gross output figures increase each year. The range of bakery products and the quality of products have increased significantly, despite the periodic problems associated with providing the bakery with quality raw materials and fuel materials for continuous operation. This influenced positively the economic performance of the enterprise and the entire region. It was also established that the administration of the bakery in the specified period paid special attention to the increase of professional qualifications of its employees, improvement of conditions and safety of their work, legal education and social security of people, which significantly reduced the percentage of personnel turnover. It was emphasized, that the important point of the backery's activity was the re-equipment of sanitary rooms and food units, because of the duration of work shift on bakery department was 24 hours for workers. Workers were provided by quality rest during lunch breaks. It has been proved, that the modernization of industrial baking equipment was not actually carried out at this time, if not taking into account the annual fragmentary and cosmetic repairs, because it was built also a new premises with the latest at that time technical equipment with a production capacity of 65 tons per day. The administration and the team of the bakery were seriously preparing themselves for work under the new conditions, as new mechanisms required not only experience, but also knowledge of the technical characteristics of the equipment and the release of new types of bakery products. Pereyaslav-Khmelnytsky bakery played an important role in the economy of the city and the region during the first half of the 80's. XX century, as it was one of the leading enterprises of the food industry in the region.

scholarly journals تقيم الوضع الراهن لجودة مياه مدينة بورتسودان (المصدر خور أربعات)

2020 ◽  
Vol 8 (2) ◽  
pp. 88-96
Author(s):  
Mustafa SirElkhatim Mustafa
Keyword(s):  
Armed Forces ◽  
Quality Parameters ◽  
City Network ◽  
Zone Field ◽  
Field Works ◽  
Semi Arid Region ◽  
Physical And Chemical ◽  
The City ◽  
Chemical Water

Port Sudan is the main port and largest commercial centre of the Sudan located in semi-arid region. Population estimate in 2010 was about 926,000 inhabitants and the water demand estimated was about 120000-150000 m3/day. Water production from Khor Arbaat is 60,000 m3/day in good years; however, it may go down to 30,000 m3/day in bad years. In general, the overall situation of the city is characterized by regular shortages. There are three dams (U/G Dam1, SPC Dam2, FR Dam3) structured on Khor Arbaat for water harvesting (2005,2000,1992), siltation represents the greatest problem to these Dams, accordingly their capacities storage is decreases. Their storage capacities are 16*106, 5*106, and 6*106 m3 respectively, therefore the small capacities of these dams lead to inflation silt in a limited period of time. In the same way the Sea Port Corporation (Dam 2) in the year 2012 was removed by the armed forces of the corps as a result of inflation silting and thickness of silting to 6 meters. Water from Khor Arbaat gets into the transfer system without any treatment. The study is carried out to assess and evaluate the quality of surface and ground water resources in the Khor Arbaat zone. Field works included three visits to the study area, on January 2018, February 2018, and on March 2018. Sixteen typical water samples collected from different locations within Khor Arbaat and the city network were analyzed for physical and chemical water quality parameters. GIS Arc. Map and Kriging method are used to study the characteristics of water depend on coordinates and samples results.

scholarly journals Organoleptic, physical, and chemical tests of artificial feed for milk fish substituted by earthworm meal (Lumbricus sp.)

2013 ◽  
Vol 11 (2) ◽  
pp. 124 ◽  
Author(s):  
Siti Aslamyah ◽  
Muh. Yusri Karim
Keyword(s):  
Fish Meal ◽  
Raw Materials ◽  
Raw Material ◽  
Water Stability ◽  
Physical Test ◽  
Feed Quality ◽  
Physical And Chemical ◽  
Different Levels ◽  
Sinking Velocity

<p>Earthworms meal (Lumbricus sp.) is very prospective as milkfish feed raw materials to substitute fish meal. Type of raw material and the exact composition will generate artificial feed quality with high levels of water stability, desirable, and safe for the fish. The purpose of this study to evaluate the quality of milkfish feed at different levels of fish meal substitution with earthworms (Lumbricus sp.) based on organoleptic, physical, and chemical tests. The treatments tested levels of substitution of fish meal with earthworms meal in artificial feed milkfish, namely: feed A (0%); feed B (34,62%); feed C (65,38%) and feed D (100%). The organoleptic and physical test showed that all the feed has a smooth texture, pungent aroma, and brown in color, with good water stability (rupture velocity ranged from 91,25±1,47 up to 92,87±1,67 minutes and dispersion of solids 11,14±1,55 up to 11,87±1,3%), hardness 84±0,18 up to 84,71±1,24%, sinking velocity 5,07±0,68 up to 5,64±0,17 cm/sec, the level of homogeneity of 81,34±0,17 up to 85,68±1,85%, the allure of 0,62±0,58 up to 0,65±0,12 cm/sec and delicious power of 0,059±0,024 up to 0,067±0,032 g/fish weight/day. The quality of feed is chemically with moisture content ranging from 8,4–9,1%, 16,7–19,46% ash, 31,07–32,37%, protein, 6,67–7,58% fat, crude fiber 7,45–7,87%, NFE (nitrogen free extracts) 35,35–35,48%. Results show that different levels of substitution of fish meal with earthworms meal (Lumbricus sp.) produces the same feed quality and contains nutrients in a range requirement milkfish. Accordingly, earthworms meal (Lumbricus sp.) can be substituted for fish meal in fish milk feed artificial up to 100%.</p><p>Keywords: substitution, fish meal, earthworms meal (Lumbricus sp.), artificial feed, milkfish</p>

scholarly journals Impacts of Anthropogenic Factors on Urban Air Quality in Lagos Metropolis

2019 ◽  
Vol 11 (2) ◽  
pp. 35
Author(s):  
Peter Nkashi AGAN
Keyword(s):  
Land Use ◽  
Air Quality ◽  
Raw Materials ◽  
Anthropogenic Activities ◽  
Anthropogenic Factors ◽  
Land Uses ◽  
Residential Areas ◽  
Industrial Land ◽  
The City

Land use is the utilization and reordering of land cover for human comfort. This process disrupts the pristine state of the environment reducing the quality of environmental receptors like water, air, vegetation etc. Air pollution is introduced into the environment as a result of anthropogenic activities from commercial, industrial and residential areas. These activities are burning of fossil fuels for power generation, transport of goods and services, valorization of raw materials into finished products, bush burning, use of gas cookers, generators and electric stove etc. The introduction of pollutants into the planetary layer of the atmosphere has impacted negatively on the quality of the environment posing threat to humans and the survival of the ecosystem. In Lagos metropolis, commercial activities and high population densities have caused elevated levels of pollution in the city. This study aimed to investigate the spatial distribution of pollutant in Lagos metropolis with a view to revealing the marked spatial/temporal difference in pollutants levels over residential, commercial and industrial land uses. Commercial and industrial land uses revealed higher levels of pollutants than the residential areas. Pearson product moment correlation coefficients revealed strong positive relationship between land use and air quality in the city.

Removal of fecal coliforms, somatic coliphages and F-specific bacteriophages in a stabilization pond and reservoir system in arid regions

2003 ◽  
Vol 3 (4) ◽  
pp. 177-184 ◽  
Author(s):  
L. Alcalde ◽  
G. Oron ◽  
L. Gillerman ◽  
M. Salgot ◽  
Y. Manor
Keyword(s):  
Treatment System ◽  
Fecal Coliforms ◽  
Somatic Coliphages ◽  
Stabilization Pond ◽  
Reservoir System ◽  
Viral Indicators ◽  
One Year ◽  
Physical And Chemical ◽  
The City

The contents of FC, somatic coliphages and F-specific bacteriophages were measured in the stabilization pond and stabilization reservoir system of the City of Arad (Israel) in order to determine the efficiency of the treatment process regarding the microorganisms removal. Monitoring was conducted close to one year. Physical and chemical parameters (temperature, pH, BOD5, COD, SS) were also analyzed with the aim of finding factors that affect the microorganisms removal. The field results prove a very good performance of this treatment system. FC, somatic coliphages and F-specific bacteriophages were removed between 4.16 and 5.76 log units, during winter and in between 6.02 and 6.47 log units during summer. The microbial quality of the final effluent complies with the WHO guidelines for unrestricted irrigation. The results also indicate that retention time and temperature seem to be the most important factors for microorganisms removal. F-specific bacteriophages were removed at higher rates than FC and somatic coliphages. Consequently, it is suggested that F-specific bacteriophages might be less adequate viral indicators for this treatment system.

PHYSICAL AND CHEMICAL BASES OF PROCESS OF EXTRACTION OF PECTINACEOUS SUBSTANCES OF APPLE RAW MATERIALS

2018 ◽  
Author(s):  
Л.В. ДОНЧЕНКО ◽  
Е.А. КРАСНОСЕЛОВА
Keyword(s):  
Raw Materials ◽  
Pilot Studies ◽  
Relevant Task ◽  
Analysis Of Results ◽  
Technological Stage ◽  
Vegetable Raw Materials ◽  
Physical And Chemical ◽  
Hydrolysis Of ◽  
Coefficient Of Diffusion ◽  
Pectin Substances

Статья посвящена актуальной задаче – разработке физико-химических основ процесса извлечения пектиновых веществ из яблочного сырья. На основе анализа результатов теоретических и экспериментальных исследований изучены основные технологические факторы, влияющие на эффективность процесса извлечения пектина из одного из основных видов растительного сырья – яблочных выжимок. Предложено рассматривать извлечение пектина как процесс, состоящий из трех основных стадий: подготовки сырья к гидролизу протопектина, гидролиза и экстрагирования гидратопектина. Установлены технологические требования и факторы для каждой технологической стадии процесса. Определен основной кинетический коэффициент процесса – коэффициент диффузии пектиновых веществ D. В результате улучшения массообменных условий при проведении процесса извлечения пектиновых веществ из растительного сырья увеличен выход целевого вещества из единицы перерабатываемого промышленного сырья. Article is devoted to a relevant task – development of physical and chemical bases of process of extraction of pectin substances of apple raw materials. On the basis of the analysis of results of theoretical and pilot studies the major technology factors influencing efficiency of process of extraction of pectin of one of main types of vegetable raw materials – an apple pomace are studied. It is offered to consider pectin extraction as the process consisting of three main stages: preparation of raw materials for hydrolysis of protopectin, hydrolysis and extraction of a gidratopektin. Technological requirements and factors for each technological stage of the process are established. The main kinetic coefficient of process – coefficient of diffusion of pectin substances D is has been defined. As a result of improvement of mass exchanged conditions when carrying out process of extraction of pectinaceous substances of vegetable raw materials an exit of target substance from unit of the processed industrial raw materials is increased.

PRODUÇÃO DE MUDAS DE Eucalyptus dunnii EM SUBSTRATOS RENOVÁVEIS

FLORESTA ◽  
2013 ◽  
Vol 43 (1) ◽  
pp. 125 ◽  
Author(s):  
Dagma Kratz ◽  
Ivar Wendling
Keyword(s):  
Raw Materials ◽  
Chemical Properties ◽  
Total Porosity ◽  
Exchange Capacity ◽  
Pine Bark ◽  
Coconut Fiber ◽  
Rice Hulls ◽  
Eucalyptus Dunnii ◽  
Physical And Chemical

A necessidade premente de aumento no número de mudas plantadas anualmente e a variabilidade de matérias-primas tradicionais para composição de substratos têm levado à necessidade de desenvolvimento de estudos que visem à avaliação da viabilidade técnica e econômica desses materiais. Com base nisso, o presente estudo objetivou avaliar a viabilidade técnica da utilização de vermiculita média (VM) e dos componentes renováveis à base de fibra de coco (FC), casca de arroz carbonizada (CAC) em diferentes granulometrias e dois substratos comerciais compostos por casca de pínus semidecomposta (SC) na composição de substratos para a produção de mudas de Eucalyptus dunnii, e avaliar a correlação das propriedades físicas e químicas dos substratos com a qualidade das mudas. Foram formulados 14 tratamentos, sendo a semeadura realizada em tubetes de 55 cm³. Com base nos resultados obtidos, o substrato que proporcionou maior crescimento das mudas de Eucalyptus dunnii foi o CAC combinado com VM, seguido dos SC, enquanto aqueles à base de CAC em diferentes granulometrias, combinadas ou não com FC, proporcionaram baixo crescimento. Quanto às propriedades dos substratos, verificou-se que densidade aparente, porosidade total, macroporosidade, pH e capacidade de troca catiônica apresentaram correlação com o crescimento das mudas.Palavras-chave: Eucalipto; casca de arroz carbonizada; fibra de coco; casca de pínus.AbstractSeedlings of Eucalyptus dunnii grown in renewable substrate. The pressing need to increase the number of seedlings planted annually and variability of raw materials for traditional composition of substrates have led to the need to develop studies aimed at evaluating these materials, technically and economically feasible. Based on this, the present study aimed to evaluate the technical feasibility of using fine vermiculite (VF) and component-based renewable coconut fiber (FC), rice hulls (CAC) in different grain sizes and two commercial substrates composed by pine bark semidecomposta (SC) in the composition of substrates for the production of seedlings of Eucalyptus dunnii, and assess the correlation between the physical and chemical properties of the substrates with the quality of the seedlings. 14 treatments were formulated, and the sowing in tubes of 55 cm³. Based on these results, the substrate that provided greater seedling growth of Eucalyptus dunnii CAC was combined with VF, followed by the SC, while those based CAC in different particle sizes, combined or not with CF, gave low growth. Regarding the properties of the substrates, it was identified that the bulk density, total porosity, macroporosity, pH and cation exchange capacity correlated with seedling growth.Keywords: Eucalyptus; rice hulls; coconut fiber; pine bark. 

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