Towards By-Product Utilisation of Pea Hulls: Isolation and Quantification of Galacturonic Acid

In order to evaluate by-products from food processing as alternative raw materials for pectin extraction, their amount of galacturonic acid (GalA) has to be analysed as a marker for pectin content. In the present study, significant differences in GalA release using different digestion methods are shown for pea hulls, as an example of by-products with a high content of cellulose. Complete digestion of the fibre matrix was assumed for Saeman hydrolysis as a reference protocol. Significantly lower GalA release was achieved by a treatment with trifluoracetic acid (TFA). An alternative treatment with ethylenediaminetetraacetic acid (EDTA) at pH 11 followed by an enzymatic digestion at pH 4.5 using a combination of polygalacturonase (Vegazyme M) and cellulase (Celluclast 1.5L) resulted in a similar release of GalA compared to Seaman hydolysis. Pea hull samples, analysed by this alternative protocol, showed on average a GalA content of 11.2%. Therefore, pea hulls may serve as new raw material for pectin extraction.

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Sustainable Construction Materials

Architecture and Design ◽

10.4018/978-1-5225-7314-2.ch024 ◽

2019 ◽

pp. 658-687 ◽

Cited By ~ 1

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.

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Generalized Bogue calculations for determining phase compatibility/equilibria: Assessing potential use of inorganic industrial by-products

Journal of Materials Research ◽

10.1557/jmr.1989.0447 ◽

1989 ◽

Vol 4 (2) ◽

pp. 447-451 ◽

Cited By ~ 4

Author(s):

J. Majling ◽

V. Jesenák ◽

Della M. Roy ◽

Rustum Roy

Keyword(s):

Phase Composition ◽

Raw Materials ◽

Equilibrium Phase ◽

Material Balance ◽

Industrial Wastes ◽

Raw Material ◽

Equilibrium Phase Composition ◽

Phase Compatibility ◽

By Products ◽

Potential Use

A method has been developed for determining the equilibrium phase composition of multicomponent systems at subsolidus conditions and atmospheric pressure, based on the knowledge of binary phase compatibilities and on information concerning the existence and stoichiometry of ternary and higher order compounds. The method, combined with material balance, enables computation of the changes of equilibrium phase compositions of fired products dependent on the proportions of multicomponent raw materials; the procedure is useful for assessing the exploitability of industrial wastes for production of binding materials and ceramics. It is also possible to find the raw material mixture composition needed for the desired phase composition of the fired product.

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Microbiological and Sensory Suitability of a Novel Raw Material from Porcine Blood and Collagenous Rind Protein as an Ingredient in a Fermented Raw Salami-Type Sausage

Journal of Food Protection ◽

10.4315/0362-028x-72.4.826 ◽

2009 ◽

Vol 72 (4) ◽

pp. 826-836 ◽

Cited By ~ 1

Author(s):

BERNHARD NOWAK ◽

THEDA von MUEFFLING

Keyword(s):

Raw Materials ◽

Meat Product ◽

Raw Material ◽

High Quality ◽

B Values ◽

Porcine Blood ◽

Quality Product ◽

Plate Counts ◽

By Products ◽

High Quality Product

The aim of this investigation was to develop a treatment for combined porcine blood corpuscle concentrate (BCC) and porcine collagenous connective tissue (rind) so as to make more use of these slaughter by-products as an ingredient in a high-quality product such as salami-type sausage. For this study, BCC was preserved, standardized (sBCC) (15% NaCl and 25% protein content), and then added (proportion of sBCC to rind, 15:85) to rind subjected to different treatments designated A, B, and C (A, 2 h at 90°C; B, 5 min at 90°C; and C, 2 h at 3°C). One half of each mixture was again heated (designated A1, B1, and C1; F70, ∼15), and the other half was only cooled (designated A2, B2, and C2). The now colored, highly proteinaceous rind mixtures (A1 to C2) were then cooled and granulated (designated GBR-A1 to GBR-C2). Three of the granulates (GBRA1, -B1, and -B2) proved to be promising new raw materials: their aerobic plate counts were <log 4.0 CFU/g, and their color was appealing (L* values, 23.9 to 25.9; a* values, 17.7 to 22.2; b* values, 11.5 to 12.7). These granulates were then substituted for part (5%) of the meat in the production of fermented raw salami-type sausages. Two of the sausages (SA1 and SB1) were microbiologically stable (containing mainly lactobacilli) and had positive sensory, chemical, and physical properties (e.g., protein, 21%; water activity, 0.90; pH, between 5.3 and 5.4 on day 36) meeting all standards for commercially produced raw sausages. Our investigation yielded a practicable way to treat and combine two slaughter by-products for use in a high-quality meat product.

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PRODUK SAMPING TANAMAN UBIKAYU SEBAGAI POTENSI BIOEKONOMI UNTUK PERTANIAN MASA DEPAN

SOCA: Jurnal Sosial Ekonomi Pertanian ◽

10.24843/soca.2019.v13.i03.p12 ◽

2019 ◽

Vol 13 (3) ◽

pp. 433

Author(s):

Fahrur Rozi ◽

Quartina Pudjiastuti

Keyword(s):

Swot Analysis ◽

New Technologies ◽

Raw Materials ◽

Economic Value ◽

Development Strategies ◽

Raw Material ◽

Added Value ◽

Small Scale ◽

Integrated Agriculture ◽

By Products

Potential and opportunities for cassava development are still very broad along with development of companies in livestock, processed food, and other industries. Added value of cassava commodities resulting from development of downstream industries (processed products) is far higher than upstream industries (primary products), so that development paradigm in agriculture sector in future should be directed towards product expansion including its waste. This study aims to examine the economic value of cassava as a future crop from direct as well as by-products and their development strategies. Data was collected from small-scale tapioca flour farmers, ranchers and entrepreneurs. SWOT analysis was used to determine relevant development strategies. Analysis shows that cassava has an potential, especially as a raw material for food and feed industry. In short term, developing cassava strategy as an industrial raw material is to use new technologies i.e. varieties and cultivation techniques for planting arrangements. Cassava potential economic value is relatively high in terms of farming aspects, food raw materials, feed and industry. This potential, apart from main product, is also by-product that has been neglected at 29.7% of cassava main value. By-products potensial has not been used optimally and a bioeconomic value of biomass that can support integrated agriculture in the future.

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Synthesis and characterization of innovative insulation materials

MATEC Web of Conferences ◽

10.1051/matecconf/201814901078 ◽

2018 ◽

Vol 149 ◽

pp. 01078

Author(s):

Aggeliki Skaropoulou ◽

Afroditi Ntziouni ◽

Dimitris Kioupis ◽

Sotiris Tsivilis ◽

Glikeria Kakali

Keyword(s):

Raw Materials ◽

Raw Material ◽

Synthesis And Characterization ◽

Insulation Material ◽

Foaming Agent ◽

Insulation Materials ◽

Major Disadvantage ◽

Reinforcing Agent ◽

By Products

Insulation elements are distinguished in inorganic fibrous and organic foamed materials. Foamed insulation materials are of great acceptance and use, but their major disadvantage is their flammability. In case of fire, they tend to transmit the flame producing toxic gases. In this paper, the synthesis and characterization of innovative inorganic insulation materials with properties competitive to commercial is presented. Their synthesis involves the mixing of inorganic raw material and water with reinforcing agent or/and foaming agent leading to the formation of a gel. Depending on raw materials nature, the insulation material is produced by freeze drying or ambient drying techniques of the gel. The raw material used are chemically benign and abundantly available materials, or industrial by-products and the final products are non-toxic and, in some cases, non-flammable. Their density and thermal conductivity was measured and found 0.02-0.06 g/cm3 and 0.03-0.04 W/mK, respectively.

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Chicken Heads as a Promising By-Product for Preparation of Food Gelatins

Molecules ◽

10.3390/molecules25030494 ◽

2020 ◽

Vol 25 (3) ◽

pp. 494 ◽

Cited By ~ 2

Author(s):

Robert Gál ◽

Pavel Mokrejš ◽

Petr Mrázek ◽

Jana Pavlačková ◽

Dagmar Janáčová ◽

...

Keyword(s):

Food Industry ◽

Raw Materials ◽

Gel Strength ◽

Raw Material ◽

Considerable Proportion ◽

Inorganic Solids ◽

Technological Factors ◽

Factors Influencing ◽

Innovative Method ◽

By Products

Every year, the poultry industry produces a large number of by-products such as chicken heads containing a considerable proportion of proteins, particularly collagen. To prepare gelatin is one of the possibilities to advantageously utilize these by-products as raw materials. The aim of the paper was to process chicken heads into gelatins. An innovative method for conditioning starting raw material was using the proteolytic enzyme. Three technological factors influencing the yield and properties of extracted gelatins were monitored including the amount of enzyme used in the conditioning of the raw material (0.4% and 1.6%), the time of the conditioning (18 and 48 h), and the first gelatin extraction time (1 and 4 h). The gelatin yield was between 20% and 36%. The gelatin gel strength ranged from 113 to 355 Bloom. The viscosity of the gelatin solution was determined between 1.4 and 9.5 mPa.s. The content of inorganic solids varied from 2.3% to 3.9% and the melting point of the gelatin gel was recorded between 34.5 and 42.2 °C. This study has shown that gelatin obtained from chicken heads has a promising potential with diverse possible applications in the food industry, pharmacy, and cosmetics.

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Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Annona muricata By-Products and Pulp

Molecules ◽

10.3390/molecules24050904 ◽

2019 ◽

Vol 24 (5) ◽

pp. 904 ◽

Cited By ~ 8

Author(s):

Gabriela Aguilar-Hernández ◽

María García-Magaña ◽

María Vivar-Vera ◽

Sonia Sáyago-Ayerdi ◽

Jorge Sánchez-Burgos ◽

...

Keyword(s):

Phenolic Compounds ◽

Bioactive Compounds ◽

Raw Materials ◽

Raw Material ◽

Ultrasound Assisted Extraction ◽

Total Polyphenols ◽

Assisted Extraction ◽

Ultrasound Assisted ◽

Conventional Extraction ◽

By Products

Ultrasound-assisted extraction (UAE) is widely used; however, the efficiency of extraction depends on the raw materials. Therefore, optimization of UAE must be investigated for each type of plant material. By-products from soursop fruit have not been studied as a source of bioactive compounds. In this work, the optimization of UAE conditions (extraction time (5, 10, and 15 min), pulse cycle (0.4, 0.7, and 1 s), and sonication amplitude (40%, 70%, and 100%)) for the extraction of phenolic compounds (soluble, hydrolyzable, condensed tannins, and total polyphenols) from soursop by-products (seed, peel, and columella) and pulp was evaluated using response surface methodology. The optimal conditions for UAE to obtain the highest total polyphenol content from by-products and pulp was dependent on the raw material. Peel resulted in the highest content of total polyphenols (187.32 mg/g dry matter [DM]) followed by columella (164.14 mg/g DM), seed (36.15 mg/g DM), and pulp (33.24 mg/g DM). The yield of polyphenolic content from peel and columella obtained with UAE was higher (32–37%) than conventional extraction for 2 h under stirring (14–16%). The contents of gallic acid (0.36–15.86 µg/g DM), coumaric acid (0.07–1.37 µg/g DM), and chlorogenic acid (9.18–32.67 µg/g DM) in the different parts of the fruit were higher in the extracts obtained by UAE compared with a conventional extraction method (0.08–0.61, 0.05–0.08, 3.15–13.08 µg/g DM, respectively), although it was dependent on the raw materials. Soursop by-products can be functionally important if they are used to extract bioactive compounds by UAE; a technology with high potential for commercial extraction on a large scale.

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Sintered Artificial Aggregate with New Correction Raw Materials

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1124.177 ◽

2015 ◽

Vol 1124 ◽

pp. 177-182

Author(s):

Vit Cerný

Keyword(s):

Fly Ash ◽

Power Plants ◽

Raw Materials ◽

Paper Industry ◽

Waste Water Treatment ◽

Treatment Plant ◽

Industrial Wastes ◽

Raw Material ◽

Waste Water Treatment Plant ◽

By Products

Combustion of coal creates a high amount of by-products in heat power plants. The largest share occupies fly ash as solid mineral residuals. Global pressure grows currently for the use of energy by-products. Utilization as a raw material for production of artificial sintered aggregate is one of the ways to make optimal use of even low-quality fly ash. Environmental and economic reasons lead currently to trying to upgrade the technology, which will fully use of the principle of self-sintering process based on content of combustible substances.The amount of combustible substances is today increasing by coal as a primary and finite resource. There is also best way for utilization of industrial wastes that contain a suitable share of combustible substances for ensure the smooth running of sintering.The paper deals with laboratory verification of selected industrial wastes as a correction component in the sintered aggregate production technology. As an alternative raw materials were selected coal tailings, sludge from paper industry, sludge from waste water treatment plant and fly ash from municipal waste incineration plant. The aim of the study was to investigate the effect of corrective components to the quality of the resulting sintered aggregates.

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An effect of the recipe composition on minced meat properties

Theory and practice of meat processing ◽

10.21323/2414-438x-2021-6-2-174-182 ◽

2021 ◽

Vol 6 (2) ◽

pp. 174-182

Author(s):

E. V. Tsaregorodtseva

Keyword(s):

Milk Fat ◽

Ph Value ◽

Raw Materials ◽

Binding Capacity ◽

Raw Material ◽

Chicken Breast ◽

Technological Parameters ◽

Water Binding ◽

Minced Meat ◽

By Products

The paper describes an experiment on the development of minced meat recipes for poultry-based semi-prepared products. The design principle included a search for optimal compatibility of recipe ingredients to develop a balanced meat system. The model recipes included meat from different animal and poultry species, by-products and dairy products. White and red turkey meat and chicken breast fillet provided recipes with complete animal proteins. Fat meat raw materials were partly replaced with milk fat. A semi-prepared product filled into an intestinal casing was named “sausages for grilling”. A technology of sausages for grilling was developed with the indication of the main control technological parameters for the production process and thermal treatment up to product readiness. The incoming control of raw material quality was carried out: dairy cream was assessed by acidity and pasteurization effectiveness; cheese by sensory indicators; meat raw materials by the pH value. The functional-technological properties of raw minced meat for sausages for grilling were compared before and after cooking by the pH level, moisture mass fraction, water binding capacity. The rheological properties of minced meat (adhesion, viscosity, shearing structural-mechanical properties) were studied. The expedience of introducing meat by-products and dairy ingredients into recipes of sausages for grilling to stabilize protein and fat in the meat system was substantiated. It was proved that replacement of the main raw materials in recipes with pork heart, ginger, cheese and chicken liver allows obtaining sausages for grilling with preservation of high quality indicators. Sausage sensory properties after grilling were analyzed.

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PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF LOW ALCOHOL BEVERAGES BASED ON SUGAR SORGHUM

Food Science and Technology ◽

10.15673/fst.v13i3.1473 ◽

2019 ◽

Vol 13 (3) ◽

Author(s):

M. Karputina ◽

D. Khargeliia ◽

I. Melnik

Keyword(s):

Raw Materials ◽

Component Composition ◽

Biologically Active ◽

Raw Material ◽

Agricultural Crop ◽

Perception Threshold ◽

Organoleptic Characteristics ◽

Vegetable Raw Materials ◽

Low Alcohol ◽

By Products

The current market of low-alcohol beverages has been evaluated. The production of alcohol-free beverages is characterized by an extremely wide variety of raw materials. It is allowed to use juices, concentrates, infusions, and extracts of vegetable raw materials, flavours, emulsions, aromatic bases, food acids, vitamins, colourants, stabilizers, preservatives, clarifiers, opacifiers, sweeteners, and other raw materials that meet the requirements of regulations in effect and are authorized by the Ministry of Health. It has been established that the use of natural vegetable raw materials, which are a source of biologically active substances, will help increase the demand for these beverages. As such raw material, it has been suggested to use sugar sorghum, which is a promising agricultural crop and is characterized by a rich component composition. It has been suggested to obtain low-alcohol beverages by wort fermentationon on the basis of sugar sorghum juice, with the addition of apple and apple-cherry concentrates. The physicochemical parameters of the wort have been determined, and suggested the modes of its fermentation with dry yeast from the manufacturers Biowin (Brewgo-01) and Fermivin (Gervin GV1), related to brewing and wine yeast races, respectively. The influence of these yeasts on the accumulation of fermentation by-products and on the formation of organoleptic characteristics of beverages has been investigated. It has been found that in the samples studied, most of the fermentation by-products are in quantities close to the perception threshold, and, certainly, they affect the taste and aroma profile of the finished beverages. The profile charts of taste and aroma have been constructed, and the conclusion has been drawn about the prospects of using sugar sorghum juice in the low-alcohol beverages technology based on natural raw materials.

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