scholarly journals Roasted Rye as a Coffee Substitute: Methods for Reducing Acrylamide

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 925
Author(s):  
Johannes Pitsch ◽  
Otmar Höglinger ◽  
Julian Weghuber
Keyword(s):  
Consumer Products ◽  
Raw Material ◽  
Substitution Product ◽  
Long Term Storage ◽  
Roasting Process ◽  
Coffee Substitute ◽  
Industry Needs ◽  
Potential Carcinogen ◽  
The Eu

Acrylamide is assumed to be a potential carcinogen, and reference values have therefore been implemented in EU legislation. Thus, the food industry needs to reduce the acrylamide content in consumer products to the lowest possible value. In this study, roasted rye was evaluated for its suitability as a coffee substitution product with respect to its acrylamide content. The influence of process modifiers, free asparagine content, storage, and rye type on the final content of acrylamide was investigated. Changes in carbohydrate composition and brightness caused by the roasting process were described. Sample analysis was conducted via GC-MS and HPLC-CAD. Existing methods were adapted to roasted rye as the sample matrix. CaCl2 and asparaginase treatment as well as pH adjustments prior to roasting did not prove to reduce the acrylamide content. A significantly (* p < 0.027) lower free asparagine content in the raw material resulted in a lower formation of acrylamide in the final product. The acrylamide content significantly decreased (**** p < 0.0001) after 3 (1100 ± 18 µg kg−1) and 6 (490 ± 7 µg kg−1) months of long-term storage. Only samples stored for 6 months (490 ± 7 µg kg−1) met the EU acrylamide content requirements (<500 µg kg−1) for grain-based coffee substitution products.

scholarly journals Grape pomace treatment methods and their effects on storage

2021 ◽  
pp. 215-223
Author(s):  
Natalia Ageyeva ◽  
Anastasia Tikhonova ◽  
Boris Burtsev ◽  
Svetlana Biryukova ◽  
Ekaterina Globa
Keyword(s):  
Grape Pomace ◽  
Raw Material ◽  
Volatile Components ◽  
Sodium Metabisulfite ◽  
Acetobacter Aceti ◽  
Long Term Storage ◽  
Conventional Drying ◽  
Red Grape ◽  
Almost All

Introduction. Grape pomace is the most important by-product of winemaking that can be used as an additional raw material. There is a need for an optimal storage technology so that pomace can be further processed to obtain new types of products. We aimed to study the effect of grape pomace treatment on its microflora. Study objects and methods. We identified and quantified microflora on the fresh and one-month-stored pomace samples from white and red grape varieties. The samples were exposed to conventional drying at 60–65°C, infrared drying at 60–65°C, as well as sulfitation with sulfur dioxide and sodium metabisulfite. Results and discussion. The pomace microflora can be considered a microbial community. Almost all the samples stored for one month in an open area contained Saccharomyces cerevisiae yeasts, higher concentrations of filmy yeasts of the Candida, Pichia, Hansenula, Hanseniaspora/Kloeckera, and Torulaspora genera, as well as conidia of Mucor, Aspergillus niger, and Penicillium molds. Prevalent bacteria included acetic acid (mainly Acetobacter aceti) and lactic acid (Lactobacillus plantarum, Pediococcus, Leuconostoc) bacteria. These microorganisms significantly changed concentrations of volatile and non-volatile components, decreasing total polysaccharides, phenolic compounds, and anthocyanins 1.7–1.9, 3.7–4.0, and 4.0–4.5 times, respectively. The contents of micromycetes and bacteria in the one-month-stored samples were significantly higher than in the fresh pomace. Predrying and sulfitation decreased bacterial contamination, but to a lesser extent compared to micromycetes. Conclusion. Long-term storage spoiled pomace, leading to significant changes in its chemical composition. Sulfitation reduced microorganism growth during storage, but did not provide long-term preservation (over a month), while pre-drying at 60–65°C promoted longer storage.

scholarly journals Investigation of the chemical composition of pumpkin pulp as a basis for soft drinks

Vestnik MGTU ◽  
2021 ◽  
Vol 24 (4) ◽  
pp. 441-449
Author(s):  
M. N. Shkolnikova ◽  
V. N. Abbazova
Keyword(s):  
Sugar Content ◽  
Meat Products ◽  
Climatic Conditions ◽  
Raw Material ◽  
Long Term Storage ◽  
Technological Potential ◽  
Wide Range ◽  
Snack Products ◽  
Term Storage

Pumpkin fruits ( Cucurbita spp.) have a number of advantages and high technological potential, thanks to almost universal cultivation in a wide range of agro-climatic conditions, the ability to long-term storage, the content of dietary fibers, pectin and other polysaccharides, carotenoids, polyphenolic substances, vitamins, which cause a wide range of physiological orientation. In the process of researching the composition of local cultivars of pumpkin and the world experience of using Cucurbita spp. in the composition of food products, the need to use this ingredient in beverage recipes has been substantiated. The content of dry substances in the pumpkin samples is from 8.18 % ("Gribovskaya") to 11.6 % ("Orange bush"). The maximum sugar content is distinguished by the varieties "Winter Sweet" (6.87 %) and "Orange Bush" (7.40 %). The content of BAS-antioxidants is (without visible difference depending on the growing region): carotenoids from 1.3 mg/100 g in "Gribovskaya" to 2.0 mg/100 g - "Orange bush"; ascorbic acid - 8.7 mg/100 g in "Rossiyanka" to 14.2 mg/100 g - "Orange bush". Today all parts of the pumpkin fruit are used: the bark is a raw material for the production of feed flour and a substrate for the cultivation of lactobacilli, the seeds are traditionally used to produce pumpkin oil and flour, the pulp of the fruit is a raw material for juice-containing products, purees, carotenoid-containing and polysaccharide extracts, pectin, concentrates of first and second dishes, snack products, pasta, bakery, confectionery and meat products, etc.

Changes in the content of organic acids and inorganic anions in sugar beet during long-term storage

2016 ◽  
pp. 760-764 ◽  
Author(s):  
Maciej Wojtczak ◽  
Aneta Antczak-Chrobot ◽  
Paulina Miko ◽  
Magdalena Molska ◽  
Ilona Baszczyk ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Storage Conditions ◽  
Denitrifying Bacteria ◽  
Raw Material ◽  
Storage Duration ◽  
Long Term Storage ◽  
Term Storage ◽  
Acetic Acids

Due to the prolongation of the period of the sugar campaign, it is necessary to optimize the storage conditions, so that changes in the quality of the raw material could be minimized. The aim of this study was to determine the effect of storage duration and temperature on changes in the composition of sugar beet. The study presents the changes in the content of glucose, fructose, raffinose, lactic and acetic acids, nitrates and nitrites as well as in the content of the total number of mesophilic bacteria, denitrifying bacteria and spores of denitrifying bacteria during storage under various conditions.

scholarly journals USE OF ALCOHOL ADDITIVES FOR ECOLOGICAL GASOLINE PRODUCTION

2021 ◽  
Vol 88 (3) ◽  
pp. 41-48
Author(s):  
Valerii Yefymenko ◽  
Vira Rudenko ◽  
Olha Titova ◽  
Olena Kosenko ◽  
Tetiana Kravchuk
Keyword(s):  
Octane Number ◽  
Fuel Mixture ◽  
Raw Material ◽  
Material Base ◽  
Long Term Storage ◽  
Alcohol Fuel ◽  
Physicochemical Methods ◽  
The Stability ◽  
Additional Fuel

The purpose of this article is to perform research to improve the stability, quality and efficiency of gasoline-alcohol fuel compositions, as well as obtaining high-octane gasolines corresponding to the modern standards with the addition of alcohols and their mixtures to these gasolines. Research methods: The article considers physicochemical methods for studying the stratification of alcohol-gasoline mixtures, determining the water content in them, as well as determining the octane number of alcohol-gasoline compositions. Results: The raw material base and possibilities of bioethanol production in Ukraine as an ecological additive to gasoline and as a way to increase their octane number were studied. Stratification temperatures of alcohol-gasoline mixtures and octane numbers of A-92 gasoline with different alcohol content were determined. Discussion: It is proposed to use higher concentrations of ethanol (bioethanol) in gasoline mixtures more than 40% of alcohol, because it does not require dehydration. It is proposed to use an additional fuel pump, which would work only for mixing the fuel mixture, to prevent stratification of the fuel-ethanol composition during its long-term storage in the car’s tanks.

scholarly journals Determining the pectinesterase enzyme activity when storing table grape varieties depending on the degree of ripening

2021 ◽  
Vol 6 (11 (114)) ◽  
pp. 43-51
Author(s):  
İlhama Kazimova ◽  
Ahad Nabiyev ◽  
Elza Omarova
Keyword(s):  
Enzyme Activity ◽  
Statistical Processing ◽  
Table Grape ◽  
Raw Material ◽  
Table Grapes ◽  
Long Term Storage ◽  
Red Grape ◽  
Grape Varieties ◽  
Term Storage

Grapes are rich in easily digestible carbohydrates, mineral compounds, vitamins, phenolic compounds. and other vital components. It is known that fresh grapes can be used from September to December. To prolong the terms of consumption of this valuable raw material, the most appropriate varieties and conditions for storing grapes have been determined. White, pink, and red grape varieties were taken as the object of research. The changes in the activity of the pectinesterase enzyme were determined depending on the degree of ripening of table grape varieties, the change in the pectinesterase enzyme during storage of table grape varieties in various variants was investigated. Statistical processing and calculation of variations in the indicators of changes in the activity of the enzyme pectinesterase were performed, depending on the degree of ripening of grapes of the Shamakhi Marandi variety. During the study, the pectinesterase enzyme remained more stable in mature varieties. This means that in ripe table grape varieties, the absorption of nutrients in the respiratory process is significantly slowed down. However, as they mature, the activity of the pectinesterase enzyme gradually increases. Therefore, for long-term storage in refrigerated chambers, fully ripe varieties of table grapes were used; to this end, grapes of the white Ganja table variety, the pink Shamakhi Marandi variety, and the red Black Asma variety are more suitable. The comparison of the investigated variants showed that table grape varieties, when stored in a refrigerated chamber in a controlled atmosphere, at 3–4 % CO2 and 2–3 % O2, retain better quality than other variants. When storing table grape varieties of various variants in the refrigerator, the enzyme activity decreases but is not completely suppressed.

scholarly journals Preservation of rapana meat by the irradiation technology

2021 ◽  
Vol 15 (3) ◽  
Author(s):  
T. Lebska ◽  
L. Bal-Prylypko ◽  
T. Kovalinska ◽  
V. Sakhno ◽  
Ye. Bondarenko ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Muscle Tissue ◽  
Aquatic Organisms ◽  
Raw Material ◽  
Inhomogeneous Structure ◽  
The Black Sea ◽  
Long Term Storage ◽  
Preliminary Preparation ◽  
Irradiation Technology

The article considers the technology of maturing preserves from the meat of the Black Sea gastropod mollusc Rapana thomasiana using irradiation technologies. The methods of improving the technology of processing rapana meat have been studied in order to ensure long-term storage of the finished product without using artificial preservatives. The technology is based on the preliminary preparation of the semi-finished product, which includes defrosting, sorting, cutting, washing, inspection, portioning, blanching, and cooling. It has been studied how different methods of preprocessing the raw material affect the mechanostructural properties of rapana preserves. Blanching the meat of rapana has proved practical. Acetic acid has been shown to increase the sensitivity of rapana muscle tissue to picowaves. It has been found effective to soften rapana muscle tissue by marinating with acetic acid and by using picowave irradiation in various doses (2 to 10 kGy) for 60 s. The choice of the recommended dose of 2 kGy has been substantiated. It has been established that after picowave processing, the sensory properties of the finished product do not change. The system of picowave processing of preserved meat to soften its inhomogeneous structure has been described. The shift of kinetic energy in the electronic field using thin targets to form the required radiation field of different sizes has been used. This has allowed influencing the inhomogeneous structure of the raw material. It has been proved that after picowave irradiation with the dose 2 kGy, the preserved rapana meat is microbiologically safe and can be stored for 90 days at 4±2°С. The technological scheme of making preserves from rapana meat using PWP has been provided. The studies indicate that using the irradiation technology is practical, as it ensures the maturation of low-maturing aquatic organisms, extends the shelf life of food, guarantees safety and high quality

Archiving

2016 ◽  
Keyword(s):  
Third Party ◽  
Electronic Data ◽  
Storage Security ◽  
Reference Guide ◽  
Long Term Storage ◽  
Environmental Controls ◽  
Term Storage ◽  
The Eu

This chapter discusses the importance of archiving the data. As well as regulatory advice the requirements of the most useful reference guide, ISO11799, is reviewed. Practical advice on issues such as location, storage, security, and environmental controls is given. The management of the archive from preparation to transfer of data is described. Methods of indexing and cataloguing together with tracking are detailed and systems for retrieval of data are explored. The role of the archivist in audits and inspections is discussed as the content of the TMF will be assessed during audit to ensure a clear audit trail is maintained. Retention times for essential documents are reviewed in the EU the regulation stipulates that data has to be kept for 25 years. As more and more information has to be archived the use of off-site or commercial archives is becoming more common and the additional requirements for a third party service provider are described. The introduction of eArchiving and the associated problems with long term storage of electronic data are discussed along with the various methods that may be used. The FDA issued guidance for electronic data and compliance with this guidance, CFR21 part 11, is vital. CFR 21 part 11 is widely followed within Europe and the standard is frequently referred to by the regulatory inspectors.

scholarly journals Eco-innovative application of phyto-raw materials in the technology of long-term storage of unrefined sunflower oil

2021 ◽  
Vol 262 ◽  
pp. 04010
Author(s):  
Roza Timakova ◽  
Ruslan Iliukhin
Keyword(s):  
Sunflower Oil ◽  
Raw Materials ◽  
Optimal Dose ◽  
Acid Number ◽  
Raw Material ◽  
Environmental Friendliness ◽  
Long Term Storage ◽  
Oxidative Processes ◽  
Term Storage

Along with the development of agroecosystems, environmental friendliness of agricultural and industrial technologies for long-term storage of agricultural products is being formed as a result of cognitive technologies development, including innovations in biotechnologies. Achieving the biological safety of bulk unrefined sunflower oil is based on the addition of an unconventional antioxidant phyto-raw material to it - stinging nettle, which slows down oxidative processes. In order to prevent oil contamination, the optimal dose of ionizing radiation for the nettle treatment is established - up to 1.5 kGr, which ensures microbiological safety and antioxidant activity (AOA) at the level of 0.763 + 0.016 mMeq, comparable to AOA in the untreated nettle samples after 3 months. After 52 days of storage, the acid number was in the range of 0.99-1.15 mg KOH / g, the peroxide number was 5.09-5.16 mmol active oxygen / kg. Adding 0.5-1.0 wt. % nettle powder to the oil ensures the compliance of organoleptic parameters with the established requirements - transparency, taste and smell. Adding 1.0 wt. % nettle powder to the oil slows down the filtration process of the resulting suspension. The practical relevance of the study is determined by the verification of the research results to prolong the oil shelf life by adding environmentally friendly phyto-raw materials to it.

scholarly journals Research in the field of evaluation of anfo explosive preparation installations, Tests and results

2021 ◽  
Vol 342 ◽  
pp. 01003
Author(s):  
Stefan Ilici ◽  
Edward Gheorghiosu ◽  
Daniela Rus ◽  
Ciprian Jitea
Keyword(s):  
Economic Efficiency ◽  
Raw Material ◽  
Operating Parameters ◽  
Explosive Mixture ◽  
Long Term Storage ◽  
Manufacturing Facilities ◽  
The Cost ◽  
External Stimuli ◽  
Term Storage

The technical-economic efficiency of rock extraction works depends significantly on the drilling and blasting works as well as the adjacent costs. The cost of the explosive is an important component in these and the generalization of the widespread use of the use of bulk explosives (ANFO) has generated a significant reduction in the cost. Making the explosive close to the place of use in fixed or semi-stationary installations on the quarry stage eliminates the costs related to storage or long-term storage, transport, escort, security. However, installations for the manufacture of ANFO type explosives must consistently produce a simple quality explosive mixture. The quality lies in the participation of the precursors as well as in the degree of homogenization, stability and a good behavior to external stimuli that can lead to sensibility to initiation stimuli or inhibition of sensitivity where the harmful influence of moisture in the raw material or environment must be emphasized. The paper presents tests and results obtained in recent years for such installations used by several companies in Romania performed under the supervision of INSEMEX specialists. These assessments were completed with the certification of explosives manufacturing facilities for the specified operating parameters as well as for explosives.

scholarly journals Betulin nanosuspension as a promising raw material for the production of long-term storage bread

2020 ◽  
Vol 548 ◽  
pp. 082017
Author(s):  
Natalia V Zavorokhina ◽  
Natalia A Pankratieva ◽  
Nadezhda A Goncharova
Keyword(s):  
Raw Material ◽  
Long Term Storage ◽  
Term Storage
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