scholarly journals Method for producing fruit paste using innovative equipment

2021 ◽  
pp. 15-21
Author(s):  
Valeriy Mykhailov ◽  
Andrii Zahorulko ◽  
Aleksey Zagorulko ◽  
Bogdan Liashenko ◽  
Svеtlana Dudnyk
Keyword(s):  
Heat Treatment ◽  
Raw Materials ◽  
Electric Heater ◽  
Preliminary Heat Treatment ◽  
Mechanical Parameters ◽  
Organoleptic Evaluation ◽  
Functional Ingredients ◽  
Black Chokeberry ◽  
Rotary Film ◽  
Film Electric Heater

A method for the production of multicomponent fruit and vegetable paste has been developed. All components were selected considering the content of physiologically functional ingredients. The method is distinguished using the developed innovative equipment: a multifunctional apparatus for the implementation of preliminary heat treatment of raw materials; rotary film evaporator for concentrating puree. The developed devices are distinguished by increased resource efficiency due to heating with a low-temperature film electric heater with a temperature regime in the range of 45-70 °C. The study of structural and mechanical parameters and organoleptic evaluation of the prototypes allowed to reveal the rational content of raw materials in the developed paste: apples – 30%; viburnum – 20%; black chokeberry – 20%; pumpkins – 20%, beets – 10%.

scholarly journals Obtaining sorbents from brown coals samples of Kharanorskoe coal deposit by way of electromagnetic microwave radiation exposure

2018 ◽  
Vol 56 ◽  
pp. 03021 ◽  
Author(s):  
Elena Vorsina ◽  
Tatiana Moskalenko ◽  
Valerii Mikheev
Keyword(s):  
Heat Treatment ◽  
Microwave Radiation ◽  
Brown Coal ◽  
Potassium Hydroxide ◽  
Raw Materials ◽  
Weight Ratio ◽  
Preliminary Heat Treatment ◽  
Adsorption Activity ◽  
A Value ◽  
Brown Coals

This article studies the possibility of intensification of Kharanorskoe deposit brown coal alkaline activation by way of electromagnetic microwave radiation (EMR) exposure in order to obtain sorbents. There is data that presents investigation of qualitative and adsorption properties of sorbents obtained from 0-2 mm brown coal samples impregnated with potassium hydroxide at a KOH / coal of 1 g / g weight ratio and subjected to thermolysis at 800 °C in the thermal shock mode. The authors carried out a detailed analysis of three options for thermal treatment of the coal-alkali mixture ahead of thermolysis: coalalkali mixture drying to indiscrete mass, EMR treatment and combination of ones. The design of a laboratory microwave oven for heat treatment of raw materials based on the use of EMR at a frequency of 2,450 MHz is presented. It was found out that the effect of electromagnetic microwave radiation with a frequency of 2.450 MHz makes it possible to increase the adsorption activity on iodine by 4-6%, reaching a value of 97%, to significantly shorten the time of preliminary heat treatment of the coalalkali mixture and to shorten the thermolysis time when sorbents obtain.

scholarly journals COLOR CHARACTERISTICS OF DRIED THREE-COMPONENT FRUIT AND BERRY PASTES

2018 ◽  
Vol 12 (1) ◽  
Author(s):  
O. Cherevko ◽  
V. Mykhaylov ◽  
A. Zahorulko ◽  
A. Zahorulko ◽  
A. Borysova
Keyword(s):  
Raw Materials ◽  
Drying Shrinkage ◽  
Electric Heater ◽  
Infrared Drying ◽  
Color Characteristics ◽  
Visual Color ◽  
Before And After ◽  
Nutrition Value ◽  
Ratio Of Components ◽  
Film Electric Heater

Color characteristics of compositions of three-component fruit and berry pastes before and after infrared drying are determined. The compositions were prepared on the basis of apples, cranberries, and hawthorn with increased nutrition value and therapeutic and prophylactic properties, according to the suggested recipe. The ratio of the components in the first composition is 60 : 30 : 10, in the second, 65 : 25 : 10, and in the third, 55 : 40 : 5. The resulting compositions were controlled by the control (apple paste). To dry the compositions obtained, it is proposed to use a roller IR dryer based on a flexible resistive film electric heater of emitting type. The prepared paste compositions are reddish-orange according to the color characteristics determined. Color characteristics of dried three-component fruit and berry pastes are also determined. The wavelength of composition 1 is 498 nm, and those of compositions 2 and 3 are 620.5 and 589.4 nm, respectively. The first composition is bluish-purple, with tone purity 34.7 %. Composition 2 is red (34.8 %), composition 3 is bluish-red (34.6 %). The comparison of the color characteristics of compositions of three-component fruit and berry pastes before and after infrared drying as for the brightness and tone purity of the samples indicates a slight change in brightness within 2—6 %. Reduction of the color purity to almost a half is due to the drying shrinkage of the mass of raw materials and obtaining a visual color of the compositions that is attractive for a consumer. According to the results of expert evaluation of the quality indices of dried three-component fruit and berry paste compositions, a certain advantage is determined of the dried composition with the following ratio of components in the recipe: apple, cranberry, hawthorn — 60 : 30 : 10 (composition 1). The suggested compositions of dried three-component fruit and berry paste are recommended for use in food rations as an independent product, as well as for manufacturing flour products, soft drinks and spirits, confectionery and bakery products.

scholarly journals Improving the Performance of Decking Board for Use in Landscape Design

2018 ◽  
Vol 7 (4.36) ◽  
pp. 1027
Author(s):  
R. R. Safin ◽  
G. F. Ilalova ◽  
R. R. Hasanshin
Keyword(s):  
Heat Treatment ◽  
Production Efficiency ◽  
Raw Materials ◽  
Landscape Design ◽  
Thermal Modification ◽  
Performance Characteristics ◽  
Preliminary Heat Treatment ◽  
Wood Polymer ◽  
Formation Of Cracks ◽  
Chemical Products

In recent years improving the efficiency of wood use is gaining ever-increasing relevance both in Russia and abroad. In issues related to the thermal modification of the properties of wood the increased interest of scientific community can be observed. Heat treatment causes a change in the physical properties and chemical composition of wood raw materials, which subsequently contributes to improvement of the performance characteristics of composite materials and the production efficiency of chemical products from thermally modified shredded wood. The purpose of developing this technology is to improve the performance characteristics of products made of wood-polymer compositions, as well as improved final qualities of the material, namely, the absence of the odor characteristic of thermowood and the formation of cracks on the surface of the material. The effect of the preliminary heat treatment of ground wood in disc-type reactors on water absorption, swelling and tensile strength and compression is established. In the future, the material obtained by this technology can be used in landscape design.  

scholarly journals USE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTURE OF MEAT PRODUCTS

2019 ◽  
Vol 13 (2) ◽  
Author(s):  
O. Topchii ◽  
Ye. Kotliar ◽  
T. Honcharenko ◽  
A. Petryna ◽  
O. Tarasiuk
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Meat Products ◽  
Quality Parameters ◽  
Model Systems ◽  
Meat Production ◽  
Technological Parameters ◽  
Organoleptic Evaluation ◽  
Functional Ingredients ◽  
Organoleptic Characteristics

Nowadays, meat production is developing towards a wider range of products. Their components are optimised and combined in such a way as to increase the nutritional value, to preserve the most valuable components of raw materials, to make for some lacking macro- and micronutrients by including the functional ingredients in the recipe. A possible way to improve the meat products technology is making purposeful changes in the formulation of the product. This involves selecting certain types of raw materials and additional components in ratios providing the required nutritional value of the finished product. New functional ingredients having the desired physiological effects on the human body should be combined with new, modern means of processing raw materials that will provide the necessary technological characteristics, the quality and safety of the final product. Home-manufactured vegetable supplements obtained from seeds of different crops are a promising direction of research. Their unique chemical composition and functional properties allow achieving the expected nutritional value of the finished product in accordance with modern nutritional standards. This article presents the results of analysing and studying of oilseeds aimed at creating a balanced multifunctional supplement to be used in recipes of functional meat products. It has been studied how the functional and technological parameters of seeds change depending on the degree of their grinding. The organoleptic evaluation has allowed determining the optimum ratio of plant components in the mixture. The quality parameters of the supplement developed, its biological value, vitamin and mineral composition have been determined. The organoleptic characteristics and structural and mechanical parameters of meat model systems have been analysed, which has made it possible to recommend the right percentage of the composite oilseed mixture in the recipes of meat products, namely, pates and chopped semi-finished products.

scholarly journals OBTAINING GRANULATED ACTIVE CARBON FROM WASTES OF VEGETABLE RAW MATERIALS

2018 ◽  
Vol 61 (3) ◽  
pp. 51 ◽  
Author(s):  
Еlena A. Farberova ◽  
Elena A. Tingaeva ◽  
Anna D. Chuchalina ◽  
Asiya R. Kobeleva ◽  
Andrei S. Maximov
Keyword(s):  
Heat Treatment ◽  
Activated Carbon ◽  
Porous Structure ◽  
Active Carbon ◽  
Raw Materials ◽  
Phenol Formaldehyde ◽  
Granular Activated Carbon ◽  
Preliminary Heat Treatment ◽  
Plant Materials ◽  
Vegetable Raw Materials

In the processes of agricultural products production a sufficiently large amount of solid wastes which contain high molecular weight hydrocarbons such as lignin, cellulose, etc. is accumulated. However, such wastes are rarely used to produce active carbons, and only technologies with their use for obtaining crushed or powdered sorption materials are known. In the industrial production of granular activated carbon the fossil coals are mainly used. In this work, research was conducted on the development of methods for producing granulated active carbon of spherical form. And the characteristics of their porous structure were studied. The process of granulation of the spherical shape of sorbents was carried out by liquid dispersing composition containing pulverized wastes of vegetable origin and a binder. As plant materials we used walnut shells and peanuts, apricot seed, buckwheat husk, and for comparison, the dust caking coal of SSOM brand. As a binder a phenol formaldehyde resin was used. To remove volatile substances of plant the raw material was subjected to preliminary heat treatment without access of air in a muffle furnace at optimum temperature which was determined by thermogravimetry. Crushed carbon material was mixed with a binder component in a weight ratio of 1:5 and was sprayed into a solution of sulfuric acid with a concentration of 30-35% for the curing of the pellets. The obtained pellets were soaked in acid solution for 24-30 h, were separated from the liquid, were washed with distilled water to pH = 5-6, and were dried first in air and were subjected to heat treatment. The result of the research shows the possibility of regulation of characteristics of the porous structure of the spherical granular activated carbon depending on the plant material. The resulting spherical granules of activated carbon have developed  system of micro - and mesopores. Depending on the type of plant waste the received active carbon has a radius of micropores in the range of (0.527-0.635) nm and maximum sorption volume varied from 0.46 to 0.71 cm3/g.Forcitation:Farberova E.A., Tingaeva E.A., Chuchalina A.D., Kobeleva A.R., Maximov A.S. Obtaining granulated active carbon from wastes of vegetable raw materials. Izv. Vyssh. Uchebn. Zaved. Khim. Khim. Tekhnol. 2018. V. 61. N 3. P. 51-57

scholarly journals Effect of preparation of wood raw materials and some processing modes on the output of liquid pyrolysis products

2019 ◽  
Vol 124 ◽  
pp. 01020
Author(s):  
R. R. Safin ◽  
N. R. Galyavetdinov ◽  
S. R. Mukhametzyanov ◽  
G. F. Ilalova ◽  
I. A. Valeev ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Raw Materials ◽  
Liquid Fraction ◽  
Preliminary Heat Treatment ◽  
Processing Temperature ◽  
Mass Yield ◽  
Pyrolysis Process ◽  
Processing Modes ◽  
Liquid Biofuel ◽  
Liquid Yield

Today, the limitations of traditional energy sources based on oil, natural gas and coal are becoming obvious. Therefore, the search for new sources of energy is a pressing issue both for modern Russia and for the whole world. The alternative sources of energy, based on the use of bioenergy of biomass, begin to play a significant and growing role in the world energy industry. The article presents the curves of changes in the mass yield of products obtained during the pyrolysis of biomass, thermally pre-treated in the temperature range of 180-270 °C without access of oxygen. It has been experimentally proved that pre-heat treatment reduced the total liquid yield in the pyrolysis process: with an increase in the processing temperature, the mass yield of the liquid decreased, but the mass yield of charcoal and gas changed slightly. At the same time, it was found that the temperature affected the yield of the elemental composition of biomass: as the temperature increased, the content of elemental carbon in the biomass increased, while the content of hydrogen and oxygen decreased. It is concluded that the preliminary heat treatment of biomass can improve the quality of the final liquid biofuel by reducing the water content in it and by increasing the heat of combustion. It is also found that pressure reduction during the pyrolysis process increased the yield of the liquid fraction of decomposition products.

Gluten-Free Dry Mixtures with Rice and Amaranth for Children over Three Years Old with Gluten Intolerance

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 23-31
Author(s):  
Sergey Urubkov ◽  
Svetlana Khovanskaya ◽  
Ekaterina Pyrieva ◽  
Olga Georgieva ◽  
Stanislav Smirnov
Keyword(s):  
Celiac Disease ◽  
Treatment Effectiveness ◽  
Raw Materials ◽  
Calculated Data ◽  
Limited Range ◽  
Gluten Free ◽  
Fruit And Vegetable ◽  
Organoleptic Evaluation ◽  
Free Products ◽  
Wide Range

Diet therapy is one of the main approaches to the treatment of a wide range of diseases of the digestive system. The treatment effectiveness of celiac disease depends on how strictly the patient adheres to a gluten-free diet. It is often disrupted due to the limited range of recommended foods and dishes, especially for children who are particularly sensitive to dietary restrictions. In this case, the development of new types of specialized gluten-free products is relevant, allowing to expand the diet both in terms of nutritional value and taste diversity. This study concerns the recipe developments of dry gluten-free mixtures using rice and amaranth with the inclusion of fruit and vegetable and berry raw materials intended for the nutrition of children over three years old suffering from celiac disease. When developing the recipes, researchers used various combinations of rice and amaranth flour, as well as fruit and vegetable powders. The rice flour composition varied in the range from 15 to 75%; amaranth – from 15 to 45%; fruit and vegetable and berry powders – up to 10%. The finished product was gluten-free cookies, muffins, pancakes made of rice and amaranth. Organoleptic evaluation showed that the studied samples of gluten-free cookies have high quality characteristics, have a pleasant taste and aroma. According to the calculated data, specialized gluten-free dry mixtures intended for children over three years with celiac disease can serve as an important source of: vegetable carbohydrates – from 26.81 to 55.19 g / 100g of finished products; protein – from 4.06 to 11.82 g/100g of finished products; dietary fiber – from 3.82 to 6.36 g/100g of finished products; and energy – from 158.12 to 333.96 kcal/100g of finished products) The developed recipess of gluten-free products can help to provide children with an adequate amount of nutrients and energy.

BÖHLER W403 VMR

Alloy Digest ◽  
2013 ◽  
Vol 62 (9) ◽  
Keyword(s):  
Heat Treatment ◽  
Chemical Composition ◽  
Physical Properties ◽  
Tool Steel ◽  
Raw Materials ◽  
Heat Treating ◽  
Diffusion Annealing ◽  
Selection Of

Abstract Böhler (or Boehler) W403 VMR is a tool steel with outstanding properties, based not only on a modified chemical composition, but on the selection of highly clean raw materials for melting, remelting under vacuum (VMF), optimized diffusion annealing, and a special heat treatment. This datasheet provides information on composition, physical properties, and elasticity. It also includes information on forming and heat treating. Filing Code: TS-721. Producer or source: Böhler Edelstahl GmbH.

Sign in / Sign up

Export Citation Format

Share Document