Influence of preliminary heat treatment of raw materials on quality of SMP

2019 ◽  
pp. 54-56
Author(s):  
K.A. Gevorkyan
Keyword(s):  
Heat Treatment ◽  
Raw Materials ◽  
Preliminary Heat Treatment

scholarly journals Heat Processing and Change of Proper Indicators of Basalts

Land Science ◽  
2020 ◽  
Vol 2 (2) ◽  
pp. p1
Author(s):  
Rashidova R K ◽  
Kurbanov Abdirakhim Ahmedovich ◽  
Aliyev T ◽  
Jiyanov A B ◽  
Turdieva O J ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Chemical Composition ◽  
Raw Materials ◽  
Practical Interest ◽  
Heat Processing ◽  
High Quality ◽  
Mineral Raw Materials ◽  
Different Color ◽  
Basalt Rock

This paper presents the results of the analysis of the quality of basalts, their heat treatment and studies of changes in the chemical composition of basalts, which leads to a change in the external color of partially processed basalt raw materials (hereinafter referred to as semi-finished product). The results of a study of purified basalt from slime, impurities and hydroxides, changes in the chemical composition of basalt rock are presented. The prospects of heat treatment of a semi-finished product and obtaining multi-colored products from mineral raw materials is shown. It was found that the optimal firing temperature of the semi-finished product, the possible options for changing the external color and the criterion points of the thermal effect at which the basalt semi-finished product changes the external shade. These statements are of great scientific and practical interest in the fact that during the heat treatment of a semifinished product, basalt easily overheats and gradually acquires a different color, which occurs to a liquids temperature and allows the future to plan to obtain high-quality multi-colored products from basalts, for example, products for design.

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.

CONCENTRATION AND PURIFICATION OF THE PECTIN EXTRACTS BY ULTRAFILTRATION METHOD

2018 ◽  
pp. 45-48
Author(s):  
I. A. Ilina ◽  
I. A. Machneva ◽  
A. P. Chernutskiy
Keyword(s):  
Heat Treatment ◽  
Molecular Weight ◽  
Comparative Analysis ◽  
Raw Materials ◽  
Low Molecular Weight ◽  
Significant Deterioration ◽  
High Productivity ◽  
Different Types ◽  
Stationary Cell

The work is devoted to the study of pectin extracts ultrafiltration  using different types of membranes. Pectic extracts are the solutions of high molecular weight polysaccharides (MM from 15 to 50 kDa), which are destroyed in the process of heat treatment in the vacuum evaporating apparature, that leads to a significant deterioration in the quality of pectin. The impurity components in the pectin extract of a low molecular weight, which makes it possible to use ultrafiltration for both concentration and purification from ballast substances, that  is very important. The objects of research were pectin extracts obtained from citrus raw materials; the membranes of the type UAM-100 and 200A were used as filter membranes. The results of the study have been shown, that the use of UAM-100 membranes in a stationary cell allows to remove up to 20% of the solution within 20 minutes, and with - stirring up to 27%. The use of membranes with large openings (up to 200 A) makes it possible to activate the process of the separation and concentration of pectin extracts: the degree of concentration reaches up 45%, the content of solids in the concentrate increases up to 7.6%, and the content of pectin to up 6.4%, that is in 1,7 times. However, the loss of low molecular weight pectin in the filtrate is about 4%. A comparative analysis of the results of research has shown a high productivity with the use of the capron membrane 200A, as well as on the qualitative parameters of the pectins, released from the concentrates, the higher parameters for the uroconid component, molecular weight, pectin jelly strength and complexing ability were noted for pectins isolated using the UAM- 100 membrane.

VETERINARY AND SANITARY ASSESSMENT OF THE QUALITY OF FARM-MADE SAUSAGE PRODUCTS

2020 ◽  
Vol 1 (2) ◽  
pp. 147-151
Author(s):  
P.V. Kulach ◽  
◽  
I.M. Nityaga ◽  
M.I. Shopinskaya ◽  
◽  
...  
Keyword(s):  
Heat Treatment ◽  
Raw Materials ◽  
Technical Equipment ◽  
Laboratory Studies ◽  
Sanitary Condition ◽  
Food Borne

The article presents the results of laboratory studies of farm-made sausage products. The results of microbiological studies of sausages indicate that the product does not contain pathogens of food-borne disease and toxicosis, as well as another pathogenic microflora. This indicates high parameters of sausage production, sanitary indicators of raw materials, good sanitary condition of technical equipment and premises of the sausage shop in compliance with technical conditions of heat treatment of products.

scholarly journals METHOD OF EXPRESS DIAGNOSTICS OF FISHSEMI-FINISHED PRODUCTS

2021 ◽  
Vol 38 (2) ◽  
pp. 53-62
Author(s):  
ROMANENKO Roman ◽  
RASULOV Ramis ◽  
ROMANENKO Olena
Keyword(s):  
Mechanical Properties ◽  
Heat Treatment ◽  
Shelf Life ◽  
Thermophysical Properties ◽  
Grass Carp ◽  
Raw Materials ◽  
Electricity Consumption ◽  
Original Design ◽  
Convection Oven

Background. The main aspects of quality assessment of fish raw materials and combi ovens for its heat treatment are considered. The results of connection researches of structural and mechanical properties of raw materials with its thermophysical charac­teristics and parameters of necessary culinary processing are presented. The expediency of using physical methods for assessing the quality of raw materials to predict the mode of heat treatment is determined. The aim of the study is to develop a system of rapid diagnostics of structural-mecha­nical and thermophysical properties of fish semi-finished products for the insti­tutions of the HoReCa industry. Materials and methods. The object of research is the structural-mechanical and thermophysical properties of grass carp and their changes during storage. The subject of research – culinary semi-finished products, specifically – grass carp steaks. Determination of structural and mechanical properties of steaks was carried out by a measuring sensor of original design, developed on the basis of components of ITM LLC. The heating kinetics of grass carp semi-finished products were performed in a PolEco cabinet at a temperature of 180 ºC and forced convection. The temperature in the samples was recorded by standard thermal sensors of the UMCD with a measure­ment period of 20 seconds. The amount of active electricity, consumed for the preparation of steaks, was determined excluding the reactive component, by using current measuring clamp. Culinary processing of steaks was in the steam convection oven Convotherm OEB 6.10. Results. A set of structural and mechanical properties of grass carp steaks with different shelf life was determined with a sensor of the original design of UMCD. The correlation of changes in the indicators of adhesion, penetration and relaxation force after compression with the shelf life of steaks was established. A correlation between the shelf life and the heating speed of the samples was established with a standard thermo sensors of UMCD. The heating speed of the samples after 24 h of storage increases by 10–11 %. By recording the current in the power cable of the combi steamer, the electricity consumption for cooking 12 portions of steaks (2400 g) was determined. The possibility of saving electricity from 4.6 % for cooking freshly asleep fish and up to 16.5 % for chilled fish stored for 24 hours was established. Conclusion. The measuring sensor was tested. It allows determining the rela­xation, strength and adhesion of fish raw materials in the express mode. It was found that the structural-mechanical and thermophysical properties of grass carp change with storage time. It is experimentally confirmed that the change of information parameters of heat treatment in the steam convection oven is a criterion of quality of culinary products from freshwater fish. The developed method of express diagnostics allows determining the rheological properties of raw materials from freshwater fish and optimizing the heat treatment of culinary products in restaurants in terms of differential quality of raw materials. Due to the selection of individual processing modes for fish raw materials of different consistency and shelf life, it is possible to reduce electricity consumption by the steam convection oven by 4.6–22.4 %.

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 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 ОБГРУНТУВАННЯ ЗАСТОСУВАННЯ М’ЯСА СТРАУСА В ТЕХНОЛОГІЇ М’ЯСНИХ СІЧЕНИХ ВИРОБІВ

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
Е. Biletsky ◽  
A. Zaparenko ◽  
А. Savytska ◽  
А. Grygorenko
Keyword(s):  
Heat Treatment ◽  
Water Activity ◽  
Molecular Mobility ◽  
Raw Materials ◽  
Binding Capacity ◽  
Meat Products ◽  
Raw Material ◽  
Water Binding ◽  
Mass Losses

The outlook of the use of ostrich meat for special meat chopped products technologies is theoretically substantiated in the article. It is shown that the ostrich meat is characterized by higher content of protein and lower content of cholesterol in comparison with the other traditional types of meat raw materials. The results of the experimental researches of technological properties of ostrich meat are set out. The parameters of pH and water activity of the extracts of chopped meat as well as water-binding capacity, water molecular mobility state and penetration degree of chopped meat are investigated. The mass losses of meat chopped semi-finished products during heat treatment are investigated. The analysis of the organoleptical parameters of the quality of meat chopped products from beef and ostrich meat is carried out. It was established that ostrich meat differs by 6.4% higher indicator of active acidity, while the difference between the water activity of ostrich meat and beef is insignificant. According to the results of the research, it is established that owing to the higher content of proteins, the ostrich meat has a higher by 5.7% index of water-binding capacity and a higher by 10.8% degree of penetration. Based on the analysis of the results of the study of the state of water molecular mobility in the investigated types of raw materials, the presence of a greater amount of bound water in ostrich meat in comparison to beef is confirmed. The inverse-proportional relationship between the parameters of the yield value and the water-binding capacity of the investigated samples of meat raw material, as well as a strong correlation between them, is revealed. It was established that mass losses during the heat treatment of semi-finished chopped ostrich meat products are almost 20% lower than those made from the beef. The results of laboratory testing of the recipes of chopped beefsteaks  from ostrich meat and beef in different proportions are given. According to the results of the evaluation of the quality of the chopped beefsteaks by the organoleptical indicators, the using of the ostrich meat in a combination with beef at a ratio of 1:1 for chopped beefsteaks production is proposed.

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.

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