scholarly journals The estimation of effects of food crioprotectors on quality indicators of semi-fragrances

2018 ◽  
Vol 20 (90) ◽  
pp. 27-31
Author(s):  
O. I. Skochko ◽  
I. I. Shevchenko ◽  
G. E. Polichuk ◽  
M. Z. Paska
Keyword(s):  
Quality Indicators ◽  
Raw Materials ◽  
Control Sample ◽  
Sodium Caseinate ◽  
Amorphous Structure ◽  
Negative Influence ◽  
Raw Material ◽  
Low Grade ◽  
Quality Indices ◽  
Physico Chemical

A prerequisite for the preservation of quality indices of truncated semi-finished products after defrosting is compliance with the recommended conditions of refrigeration. However, it is not always possible to maintain high consumer properties of frozen semi-finished products, as the degree of destructive influence of low minus temperatures on muscle fibers of meat raw materials also depends on its quality. In world practice, the issue of the use of physico-chemical methods of treating biotechnological objects is often discussed with the use of substances of cryoprotective action. In order to stabilize the functional and technological properties of low-grade meat raw material and protect frozen brooded semifinished products from the negative influence of physico-chemical factors, protein-hydrocarbon compositions of cryoprotective action were developed. According to the results of the research, the use of Vepro 75 PSC, sodium caseinate and vegetable fiber (wheat, flax, plantain) as part of semi-finished products helps to obtain high quality products with stable consumer properties. Stabilizing effect of protein-polysaccharide mixtures ... in the model samples, the cutlet manifests itself in improving their consistency, increasing juicing and other quality indicators. The most effective composition of the complex cryoprotective protein-polysaccharide mixture containing the blood plasma protein, sodium caseinate, plantain fiber and flaxseed was determined in equal proportions. It was established that the use of developed cryoprotective complex mixtures in the model of meat minced meat systems in the amount of 2% reduces the cryoscopic temperature by 2.09–2.81 ºС, reduces the mass fraction of frozen moisture by 0.9% and increases the moisture content capable of 9.7–15.3%, in comparison with the control sample, which positively affects the quality indices of finished products. According to the results of the conducted research, it was found that the use of protein-carbohydrate compositions in the half-finished semifinished products can preserve the dense structure and succulence of the semi-finished products after 30 days of storage in the frozen state. It is confirmed that the mechanism of cryoprotective action of the developed protein-polysaccharide compositions is associated with a decrease in water activity, the formation of an amorphous structure within the product and a decrease in the number of crystallization centers.

scholarly journals Powder from chickling vetch valves in the production of functional biscuits

2020 ◽  
Vol 222 ◽  
pp. 03008
Author(s):  
A.S. Jaboeva ◽  
Z.S. Dumanisheva ◽  
A.Ch. Toguzaeva ◽  
A.A. Shiritov ◽  
A.D. Thaitlov
Keyword(s):  
Quality Indicators ◽  
Functional Food ◽  
Food Production ◽  
Raw Materials ◽  
Raw Material ◽  
Plant Raw Materials ◽  
Physico Chemical ◽  
New Type ◽  
The Rich ◽  
Pectin Substances

Currently, it is necessary to search for non-traditional sources of plant raw materials characterized by a high content of indigestible polysaccharides having a beneficial effect on human body functions. One of the rich sources of high-molecular carbohydrates is the chickling vetch valves. The use of a new type of raw material in food production will expand the range of functional food products. The technology of powder from chickling vetch valves is developed, its organoleptic quality indicators are determined and the period of storage in warehouse premises is set. Based on the results of the study of the chemical composition of the powder, it was found that it is a valuable source of fiber, lignin, hemicellulose and pectin substances. It was found that when the powder is introduced into the recipe of biscuits in the amount of 1.1-2.2 % by weight of flour, the best organoleptic and physico-chemical quality indicators of finished products are achieved. It was found that when consuming 100 g of the developed products, the human body’s need for dietary fiber is met by 18.3-23.2 %.

IMPACT OF INNOVATIVE METHOD OF PREPARING TOBACCO LEAVES FOR DRYING ON THE BASIC PARAMETERS OF QUALITY OF TOBACCO RAW MATERIAL

2019 ◽  
Author(s):  
Е.Е. Ульянченко
Keyword(s):  
Chemical Composition ◽  
Quality Indicators ◽  
Raw Materials ◽  
Raw Material ◽  
Tobacco Leaves ◽  
Commercial Grade ◽  
Innovative Method ◽  
Main Indicator ◽  
Basic Parameters

Исследовано влияние приема прорезания средней жилки на основные качественные показатели табачного сырья. Исследования проводили на листьях основных сортотипов табака Трапезонд и Остролист по массовым ломкам. Прорезание жилки осуществляли на инновационном оборудовании экспериментальном образце линии подготовки листьев табака к сушке ЛПТС360 (ВНИИТТИ, Краснодар). Качество табачного сырья с прорезанной жилкой определяли по товарным сортам, технологическим и курительным свойствам, химическому составу по методикам лабораторного контроля ВНИИТТИ. Инновационный способ подготовки табака к сушке в едином потоке с применением технологического оборудования, включающего прорезатель, выявил положительный технологический результат. Установлена эффективность приема прорезания средней жилки: срок естественной сушки листьев с прорезанной жилкой сократился в 2,5 раза выход 1го товарного сорта сырья составил 74,60 87,93 выход волокна сырья с прорезанной жилкой превышает минимальное значение технологических норм (75) в 1,15 1,26 раз условный расход сырья на единицу курительных изделий меньше норматива на 6 25 улучшен основной показатель химического состава табачного сырья (число Шмука) в 1,6 4,6 раза у сортотипа Трапезонд, в 1,2 1,5 раза у сортотипа Остролист дегустационные свойства сырья не ухудшились. Инновационный способ подготовки листьев табака к сушке, включающий прием прорезания средней жилки, рекомендуется для применения в производстве табачного сырья. The influence of middle vein cutting method on the main quality indicators of tobacco raw materials is studied. Studies were carried out on the leaves of the main varieties of tobacco Trapezond and Ostrolist, on mass breakdowns. Vein cutting was carried out on the innovative equipment of the line of preparation of tobacco leaves for drying LPTS360 (GNU VNIITTI RAA, Krasnodar). The quality of tobacco raw materials with a cut vein was determined by commercial grades, technological and Smoking properties, chemical composition in accordance with the methods VNIITTI. An innovative method of preparing tobacco for drying in a single stream with the use of technological equipment, including a cutter, revealed a positive technological result. The period of natural drying of leaves with cut veins decreased by 2,5 times. The yield of the 1st commercial grade of raw materials was 74,60 87,93. The output of the fiber raw material with cut vein exceeds the minimum value of technological norms (75) in 1,15 1,26 times. Conditional consumption of raw materials per unit of Smoking products is less than the norm by 6 25. The method of cutting the middle vein of the leaves improves the main indicator in the chemical composition of tobacco raw materials (Schmuck ratio) 1,6 4,6 times in the variety Trapezond and 1,2 1,5 times in the variety Ostrolist. The tasting properties of raw materials have not deteriorated. Analysis of raw material quality indicators showed that the innovative method of cutting the middle vein is effective and recommended for use in the production of tobacco raw materials.

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 Prospects for optimizing the drying process of Virginia 202 tobacco leaves

2021 ◽  
Vol 17 (1) ◽  
pp. 70-77
Author(s):  
E. Е. Ulyanchenko ◽  
N. N. Vinevskaya
Keyword(s):  
Quality Indicators ◽  
Raw Materials ◽  
Control Sample ◽  
Physical Method ◽  
Cost Effective ◽  
High Energy ◽  
Drying Process ◽  
Drying Time ◽  
Apply Physical ◽  
Natural Drying

Cultivation and use of Virginia 202 broadleaf skeletal variety for the production of smoking tobacco has broad prospects. Problems of post-harvest processing of large leaves with a massive midrib consist in high energy costs with an artificial drying method or the provision of facilities for long-term natural drying. The aim of the research is to apply physical method of cutting the leaf midrib to intensify drying and to determine the effect of this technique on the quality indicators of raw materials. It has been found that the technique of cutting the midrib on the Virginia 202 variety contributes to a significant optimization of the drying process without reducing the quality of raw materials. The drying time of leaves with the combined method is reduced by 2,8 times, with the natural method – by 2,3 times, and the quality indicators of raw materials improve. Commercial quality is characterized by the yield of 1 commercial grade, for combined drying the yield of 1 grade has increased in comparison with the control sample by 27% and amounted to 86,5%, with natural drying – the increase in yield is 4%. Cutting the midrib increases the fiber yield by 3–5% and contributes to an increase in the volumetric-elastic properties of the fiber, providing an economical consumption of raw materials for the production of smoking articles, the consumption is 676,8–753,8 g/1000 pcs. The gustatory quality improves, raw materials with a cut midrib have optimal values of the ratio of carbohydrate-protein balance in the range of 1,08–1,5, the strength is preserved due to the lower consumption of nicotine during the shorter drying period, in comparison with drying the leaf without cutting the midrib. Cutting the midrib in Virginia 202 is cost effective.

scholarly journals PROSPECTS OF USE OF CRYSTOBILIZING PROTEIN-POLYSACCHARID COMPOSITION IN THE PRODUCTION OF MEAT CUTTED SEMI-FOODS

2020 ◽  
Vol 14 (1) ◽  
Author(s):  
I. Shevchenko ◽  
G. Polishchuk ◽  
Ye. Kotliar ◽  
T. Osmak ◽  
A. Skochko
Keyword(s):  
Plasma Proteins ◽  
Raw Materials ◽  
Meat Products ◽  
Sodium Caseinate ◽  
Amorphous Structure ◽  
Organoleptic Characteristics ◽  
Duration Of Storage ◽  
Polysaccharide Composition ◽  
Minced Meat

One of the technological ways to improve the quality of frozen meat chopped semi-finished products is to use in their composition protein-polysaccharide composite mixtures, which mechanism of cryoprotective action is associated with the formation of amorphous structure of the product, reducing the number of crystallization centers and reducing the activity of water, which is especially important for long-term meat products storage at sub-zero temperatures. For this purpose, the composition of a protein-polysaccharide composition was developed consisting of blood plasma proteins, sodium caseinate, flax fiber and plantain in a ratio of 1:1:2:2. The regularities of the influence of the selected composition on the physicochemical properties of model minced meat systems have been established. The possibility of using this composition to eliminate the disadvantages of low-quality meat raw materials in the semi-finished meat products of  has been proved and to counteract the negative effects of their long-term storage in the frozen state. It has been found that the composite mixture of plasma proteins, sodium caseinate, fibers of linen and plantain in the amount of 3% reduces the cryoscopic temperature, decreases the mass fraction of frozen moisture by 1.7% and also reduces water activity by 0.031… 0.067, which helps to extend the shelf life of chopped semi-finished products. Based on the search for the extrema of the mathematical dependence of the amount of frozen water on the duration of storage of minced meat semi-finished products at a temperature of minus 10 ° C was established a rational content of the protein-polysaccharide composition (3%). This allows you to purposefully form and stabilize the specified functional-technological, structural-mechanical and organoleptic characteristics of the finished product. In order to develop recommendations on the use of the protein-polysaccharide composition as a cryoprotectant, the chemical composition and functional-technological properties (FCS) of model minced meat systems with different levels of its use were studied. The technological feasibility of using protein-polysaccharide composition in the amount of 3%, which is an effective cryoprotectant in meat minced systems during low-temperature processing has been proved.

scholarly journals LOW- GRADE STRUCTURES OF NOBLE AND NON- FERROUS METALS AND METHODS OF THEIR SELECTIVE SEPARATION

2021 ◽  
Vol 13 (2) ◽  
pp. 161-169
Author(s):  
Tatyana ALEXANDROVA ◽  
◽  
Anastasia AFANASOVA ◽  
Nadezhda NIKOLAEVA ◽  
◽  
...  
Keyword(s):  
Development Strategy ◽  
Raw Materials ◽  
Close Association ◽  
Mining Industry ◽  
Raw Material ◽  
Free Form ◽  
Mineral Matter ◽  
Low Grade ◽  
Rare Metals ◽  
Flotation Process

There is a worldwide trend of increasing the share of extraction and processing of low-grade minerals, but their extraction and processing volumes are still low. There are several reasons for this: high mining and transportation costs, imperfect techniques and technological difficulties in enrichment and processing of refractory and low-quality minerals. Due to the depletion of reserves of easily beneficiated raw materials and to compensate for the growing shortage of high-quality minerals, the Russian mining industry development strategy provides for the involvement of new and unconventional types of deposits into production. Examples of such deposits are deposits of carbonaceous raw materials (black shale, refractory sulphide carbon-bearing ores, impactites, etc.) containing carbon of varying degrees of metamorphism. On the basis of the most modern mineralogical, physical, nuclear and chemical methods of research of composition, structure and properties of the carbonaceous raw materials at the micro- and nanolevel, the composition of the productive mineral matter, physical, chemical and thermodynamic laws of separation of valuable mineral components and the basic technological processes to obtain the finished product for valorization of the unconventional carbonaceous mineral raw materials were determined with maximum reliability. One of the possible reasons of difficulty of beneficiation of carbonaceous raw materials is the fine phenocrysts in graphite which can be solved by using the flotation process. Contrast of surface properties of minerals with similar technological properties can be increased by application of different energy effects (MEMI, MIO, microwave, electrochemical treatment etc.) at successive stages of raw material transformation, regulation of pulp conditioning conditions (duration and intensity of agitation, heat treatment of pulp) as well as by development and application of selective reagent regimes. The special feature of flotation as a method of extraction of noble and rare metals is the ability to extract valuable metals not only in their native free form, but also in close association with sulphides and carbon. Flotation with the use of intensifying influences made it possible to transfereven low-sized structures of noble and rare metals, which are not extracted by conventional methods of cyanidation, gravitation enrichment and amalgamation, into the concentrate. One of the ways to increase the efficiency of the flotation process is preliminary modification of the additive which is introduced in addition to the main reagents of the sinter - “carrier material”.

Improving the quality of raw milk and yogurt

2021 ◽  
pp. 49-57
Author(s):  
T. V. Ananyeva ◽  
V. I. Ostroukhova
Keyword(s):  
Electromagnetic Radiation ◽  
Raw Materials ◽  
Educational Institution ◽  
Raw Milk ◽  
Negative Influence ◽  
Raw Material ◽  
Federal State ◽  
Expert Assessment ◽  
Microbiological Safety

Milk is a part of many food products. In the expert assessment of the quality of raw materials, primary attention should be paid to its microbiological safety, since poisoning with dairy products is a common cause of diseases of the gastrointestinal tract. The experiment has been carried out on the base in the Teaching and Production Livestock Farm in the Federal State Budgetary Educational Institution of Higher Education “Russian State Agrarian University – Moscow Agricultural Academy named after K. A. Timiryazev” (Moscow). The purpose of the research was to improve the quality indicators of raw milk and yogurt. The method of processing raw milk, which reduces the number of potentially dangerous microorganisms in the products produced from it, has been studied. During the experiment the influence of electromagnetic radiation on organoleptic and physic and chemical parameters has been observed; the quantitative and qualitative composition of milk and yogurt microorganisms has been evaluated. The samples of raw materials had a uniform consistency without sediment and flakes, the color was milky white, and the smell was characteristic of natural cow’s milk. Electromagnetic treatment did not affect the main elements of the chemical composition of milk: the mass fraction of dry substances, fat, protein and lactose. In the experimental samples of raw milk after electromagnetic pulses treatment, the decrease in the growth rate of microorganisms including Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (QMAFAnM), yeast and mold, has been noted. No bacteria of the Staphylococcus aureus and Escherichia coligroups have been found in the milk samples. The electromagnetic field had the negligible effect on the amount of lactic acid microorganisms in the raw material. During the experiment, there was no negative influence of electromagnetic radiation on the organoleptic, physic and chemical and sanitary-hygienic parameters of yogurt. The issues of ensuring the microbiological safety of raw milk have been described and the method for optimizing the sanitary and hygienic parameters of yogurt in accordance with the current requirements of regulatory documents has been suggest in the article.

Synthesis of NPK fertilizer from low-grade phosphate raw material

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Anar Kareeva ◽  
Uilesbek Besterekov ◽  
Perizat Abdurazova ◽  
Ulzhalgas Nazarbek ◽  
Irina Pochitalkina ◽  
...  
Keyword(s):  
Electron Microscopy ◽  
Graphical Method ◽  
Raw Materials ◽  
Xrd Analysis ◽  
Raw Material ◽  
Low Grade ◽  
Phosphate Raw Material ◽  
Npk Fertilizer ◽  
Scanning Electron ◽  
Comprehensive Study

Abstract The article presents the results of studies of the process of obtaining NPK fertilizer from low-grade phosphate raw materials with P2O5 of about 18%. Phosphate raw materials were leached with a mixture of nitric-phosphoric acids with the addition of potassium carbonate, which serves as a source of potassium in the final product. The main parameters determined were the content of the main nutrients P2O5:N:K2O, temperature and time of the leaching process. According to the graphical method, the “apparent” activation energy of the heterogeneous process is found, which is equal to 3.8 kJ/mol indicates the intradiffusion nature of the process. Methods of chemical analysis, scanning electron microscopy and XRD analysis were used for a comprehensive study of raw materials and final products.

Sustainable Construction Materials

2019 ◽  
pp. 658-687 ◽  
Author(s):  
R. V. Ralegaonkar ◽  
M. V. Madurwar ◽  
V. V. Sakhare
Keyword(s):  
Smart City ◽  
Raw Materials ◽  
Construction Materials ◽  
Raw Material ◽  
Sustainable Construction ◽  
City Development ◽  
Chemical Test ◽  
Physico Chemical ◽  
Increasing Demand ◽  
By Products

Due to ever increasing demand for the conventional construction materials as well as an increase in agro-industrial by-products it is essential to reuse these materials. As a smart city solution this chapter briefs an overview for the application of alternate raw materials as a principal source for the development of sustainable construction materials. The potential application of the discussed raw materials is elaborated as cementitious material, the aggregates as well as alternative reinforcement material. To understand the process of application, sustainable masonry product development is discussed in detail. In order to evaluate the feasibility of the raw material, the necessary physico-chemical test evaluation methods are also briefed. The developed end product performance evaluation is also discussed by desired tests as recommended by standards. The chapter concludes with a positive note that reuse of agro-industrial by-products is a feasible solution for the smart city development.

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.

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