scholarly journals Research of technological properties of bread made with the addition of beet kvass

2021 ◽  
Vol 23 (96) ◽  
pp. 3-7
Author(s):  
H. Karpyk ◽  
M. Kukhtyn ◽  
V. Selskyi ◽  
I. Nazarko ◽  
O. Pokotylo ◽  
...  
Keyword(s):  
Healthy Eating ◽  
Rapid Development ◽  
Bakery Products ◽  
Technological Properties ◽  
Drying Process ◽  
High Quality ◽  
Physico Chemical ◽  
Long Time ◽  
Bread Production

The issue of healthy eating has always been relevant, especially this problem has been exacerbated by the rapid development of food technology and the production of a significant number of semi-finished products. As a result, there is a need to develop new types of food, including unleavened and low-calorie bread, bakery products enriched with vitamins, minerals, plant supplements. The aim of the work was to substantiate the technology of bread production with the use of beet kvass and to investigate the physico-chemical quality indicators of experimental samples of finished products. Technological indicators that characterize the quality of bread: moisture, porosity, crumbliness, acidity were determined by generally accepted methods. Bread made with beet kvass has been found to have well-developed crumb porosity, does not crumble for a long time, hardens slowly, and is resistant to microbiological spoilage. The crumb is not deformed and elastic when pressed. Replacing part of the water during the kneading of wheat dough with beet kvass (50 % by weight of flour) makes it possible to intensify the maturation of semi-finished products, both in traditional and accelerated technologies, to create a more complete nutrient medium for yeast activation, to obtain high quality bakery products storage. It has also been found that during the storage of bread, the hydrophilic properties of the crumb, its crumbliness changes slightly. The drying process is most intense during the first day, then slows down.

Use of the complex baking improver «Unipan Total» in the technology of bakery products

2021 ◽  
Vol 30 (6) ◽  
pp. 50-55
Author(s):  
S.V. Borisova ◽  
◽  
N.U. Mukhametchina ◽  
G.S. Sagdeeva ◽  
◽  
...  
Keyword(s):  
Quality Indicators ◽  
Weight Control ◽  
Wheat Bread ◽  
Bakery Products ◽  
High Quality ◽  
Quality Product ◽  
Conventional Methods ◽  
High Quality Product

The results of the study of the influence of various concentrations of the complex bakery improver «Unipan Total» on the properties of semi-finished products and quality indicators of bakery products are presented. Bakery products were produced using the unpaired method according to a unified recipe for Dniprovskaya buns. To obtain a high-quality product, prototypes were prepared from wheat bakery flour of the highest grade with the addition of the «Unipan Total» improver at a concentration of 0,5 to 8% to the flour weight, control ones without the improver. Organoleptic and physicochemical indicators of the quality of wheat bread samples were determined by conventional methods.

THE QUALITY OF MILK AND CHEESE OF SHEEP OF EAST FRISIAN AND ROMANOV BREEDS AND THEIR CROSSBREEDS

2021 ◽  
pp. 26-30
Author(s):  
A.S. SHUVARIKOV ◽  
Keyword(s):  
Thermal Stability ◽  
Technological Properties ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Quality Of Milk

The article presents data on the physico-chemical parameters, technological properties of milk and the quality of cheese obtained from sheep of the East Frisian and Romanov breeds and their crossbreeds. The information about sheep’s milk with possible deviations from normal milk in terms of titrated acidity and thermal stability is presented

Elaboration of indices complex and additional criterion of coals and charges quality evaluation for production and prediction of required and high quality coke

2021 ◽  
Vol 77 (6) ◽  
pp. 651-664
Author(s):  
Yu. A. Zolotukhin ◽  
N. S. Andreichikov ◽  
A. Ya. Eremin ◽  
T. F. Kraskovskaya ◽  
V. V. Kuprygin
Keyword(s):  
Coke Quality ◽  
Metallurgical Coke ◽  
Quality Prediction ◽  
Material Base ◽  
Technological Properties ◽  
High Quality ◽  
Petrographic Composition ◽  
Wide Range ◽  
A Charge

Coal raw material base of coking is the main factor characterizing the quality of coke. Therefore, it is very important to know technological properties and peculiarities of coals behavior in a charge during coking process for coals charge batching and coke quality control. One of the priority directions in study coals and charges is petrographic and reflectogram analysis, which enable to obtain data related to evaluation genuine (one-valued) technological properties of coals, coal blends and charges at production of coke of required quality. Using a broad material of study, including the one carried out by the authors of the article, a wide range of application of reflectogram analysis of coals, coals blends and charges in the coking production was shown. It was demonstrated also that application of the analysis enabled to exclude the problem of “twins”, to define the degree of genetic coals recoverability and coals grades or types relation in the mixtures for the coking. Based on the elaborated by the authors reflectogram criteria of charges for coking, a strategy of coals batching was proposed, which ensures production of metallurgical coke of required and high quality and safe running of coke ovens. Based on wide experimental studies of plastic-tough properties of coal charges, porosity of coke, its X-ray structure characteristics, strength and reaction ability, theoretical ideas were formed about mechanism of interaction in a charge of petrographically nonuniform coals comprising it during coking process, by using the proposed by the authors indices of coals nonuniformity. The indices of coals, comprising the charge, nonuniformity, differ by metamorphism degree (σR) and petrographic composition (σСК), explaining regularities of forming of quality of coke from the charge with participation of petrographically nonuniform coals. The package of the factors noted by the authors, revealed in the process of the study of coals, coals blends and charges, as well as quality of coke obtained from them, enabled to elaborate a complex index of charges coking ability (К.п.к.Vo), which enables to considerably simplify the mathematical model of coke quality prediction and to increase its reliability. Mathematical models of coke quality prediction were verified and implemented at several plants of Russia.

Software Engineering and Software Quality Management

2014 ◽  
Vol 926-930 ◽  
pp. 2642-2645
Author(s):  
Wen Hong Liu ◽  
Chun Yan Wang ◽  
Li Ge
Keyword(s):  
Software Engineering ◽  
Quality Management ◽  
Software Quality ◽  
Software Reliability ◽  
Rapid Development ◽  
High Quality ◽  
Software Products ◽  
Software Quality Management ◽  
Management Method

As the rapid development of social informatization, software reliability and security are highly required. Only applying high-quality software products can increase work efficiency. Quality is the life of software. How to enhance the quality of software products and how to use effective quality management method is an urgent need. This paper discuss the key point of software engineering and software quality management, and this is the basis of software quality ensurance model.

scholarly journals Modelling of Railway Track Temperature Regime with Real Heat-Technical Values for Different Climatic Characteristics

2017 ◽  
Vol 13 (2) ◽  
pp. 134-142 ◽  
Author(s):  
Stanislav Hodás ◽  
Alžbeta Pultznerová
Keyword(s):  
Numerical Modelling ◽  
Temperature Regime ◽  
Railway Track ◽  
High Quality ◽  
Time Operation ◽  
Negative Temperatures ◽  
Freezing Period ◽  
Long Time ◽  
Climatic Characteristics

Abstract High quality of railway track construction is a major priority. One of the quality elements is the resistance to load of railway formation with individual structural layers caused by negative temperatures during the critical freezing period of winter. Numerical modelling allows obtaining more control outputs at different climatic loads. The presented paper shows the load of railway track model with different variants of climate and shows the importance in the designing of the non-transport load under negative temperatures, i.e. observation of transition of the zero isotherm through the layers of railway subgrade. If the subgrade layers of the railway formation are built with high quality and durability then the axis of the track will keep its geometric spatial position during the long-time operation.

scholarly journals THE INVESTIGATION OF TECHNOLOGICAL AND PHYSICO-CHEMICAL CHARACTERISTICS OF ACTIVE SUBSTANCES AND THEIR GRANULATES FOR THE DEVELOPMENT COMBINED DRUG “ANALPHENON”

2020 ◽  
pp. 34-37
Author(s):  
Yunusova Kholida Mannanovna ◽  
Ravshanova Sevara Ergashevna
Keyword(s):  
Key Words ◽  
Therapeutic Effect ◽  
Fractional Composition ◽  
Chemical Characteristics ◽  
Technological Properties ◽  
High Quality ◽  
Physico Chemical ◽  
Active Substances

In order to theoretically substantiate the composition and technology of “Analfenon” capsules, we have studied the basic physicochemical and technological properties of samples of substance and granulates. These properties are interrelated and in a certain way can affect the process of obtaining high-quality capsules with the necessary therapeutic effect. Substance — powder and masses for encapsulation — was subjected to physico-chemical and pharmacotechnological research. The results will serve as the basis for our further research on the development of capsule technology "Analfenon" a. KEY WORDS: capsule, technological properties, fractional composition.

scholarly journals HEATING AND QUENCHING PROCEDURE ON THE MAKING OF TRADITIONAL BLACKSMITH STEEL WITH HIGH QUALITY

2019 ◽  
Vol 4 (1) ◽  
pp. 39-50
Author(s):  
Artoto Arkundato ◽  
Misto Misto ◽  
Hadi Paramu ◽  
Gaguk Jatisukamto ◽  
Iwan Sugihartono
Keyword(s):  
Community Service ◽  
Processing Time ◽  
High Hardness ◽  
Manufacturing Processes ◽  
Physical Processes ◽  
High Quality ◽  
Causal Factors ◽  
Heat Temperature ◽  
Long Time

Blacksmith is a people's business that has been going on for a long time in Indonesia. Based on the experience that has been obtained from time to time and hereditary, the blacksmith industry has been done by the community to meet the needs of agricultural and household utensils. However, observe to this people's business, now it decreases with various causal factors, such as the ease of imported goods on the market with lower prices. Many creative efforts need to be carried out so that these people's businesses remain and increasingly develop, among others by improving the quality of the process of a blacksmith so that their products are quite competitive. This article describes the results of the research in the laboratory regarding the physical processes of heating and quenching under blacksmith, which the results have been applied to community service activities at the Suger Kidul villages in Jember Regency. The study aimed to find the most appropriate procedure for steel tool manufacturing processes so that the blacksmith products have high quality as high hardness. The physical process for blacksmith process is heating and quenching. This study analyzes the proper heat (temperature), proper processing time, and proper media for heating and quenching to produce good harness quality of the product.

scholarly journals ПРОИЗВОДСТВО ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ АНТИДИАБЕТИЧЕСКОГО ДЕЙСТВИЯ

World Science ◽  
2020 ◽  
Vol 1 (4(56)) ◽  
pp. 45-47
Author(s):  
Бералиева Э. Б. ◽  
Керимбек Ж. С.
Keyword(s):  
Rheological Properties ◽  
Raw Materials ◽  
Licorice Root ◽  
Bakery Products ◽  
High Quality ◽  
Bakery Product ◽  
Medicinal Properties ◽  
Low Levels ◽  
Vegetable Raw Materials

The article discusses the ways to solve the problems of low levels of active biological substances in the bakery product, with medicinal properties. In the process of the preparation of buns, the optimal dosages of the additives were calculated in order to determine an acceptable ratio of vegetable raw materials components and expand the range of bakery products with therapeutic and prophylactic effects. The article proposes new recipe for making buns with the addition of herbal additives such as stevia and licorice root. In addition, the study was conducted on the influence of licorice root and stevia additives on the rheological properties of the dough and the quality of the finished product. As a result, high-quality buns with the necessary consumer properties were obtained.

scholarly journals Development and Experimental Analysis of a Solar Cum Electrical Food Dryer

2021 ◽  
Author(s):  
Nitin D Misal ◽  
Hemant Rajgopal Khandekar ◽  
Abhishek Ashok Jumale ◽  
Akash Dattatray Patekari ◽  
Avinash Mahadev Kamble
Keyword(s):  
Drying Process ◽  
Thermal Systems ◽  
Heating Systems ◽  
Environmental Friendly ◽  
Time Period ◽  
The World ◽  
Long Time ◽  
Dry Food ◽  
Food Dryer

The most preferred method for preserving food or related products for a long time period is drying. In various countries of the world, the utilization of solar thermal systems in the field of agricultural for conserving fruits, vegetables, coffee and other related crops has revealed to be economical, practical, and environmental friendly. Solar heating systems to dry food and other crops can improve the quality of the product, while reducing wasted produce. This paper deals with development of solar cum eclectically operated food dryer. The fabrication of hybrid dryer is carried out which will be used for the drying process. The amounts of solar radiations are collected through transparent sheet or glass and they are entered in to dryer. Then, amount of heat will get generated in dryer and it will be circulated through fan in dryer itself which will be suitable for drying purpose. The experimentation is also carried out on two foods related to drying process at normal temperature and using this dryer obtained temperature. After experimentation it has been observed that there is difference in temperature at outside the dryer and inside the dryer. The temperature generated inside the dryer is sufficient for drying purpose. So, the developed food dryer can be used for drying the foods as per requirement.

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