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

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 494 ◽  
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.

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.

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

Foods ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 203 ◽  
Author(s):  
Friederike Gutöhrlein ◽  
Stephan Drusch ◽  
Sebastian Schalow
Keyword(s):  
Galacturonic Acid ◽  
Ethylenediaminetetraacetic Acid ◽  
Raw Materials ◽  
Enzymatic Digestion ◽  
Raw Material ◽  
Trifluoracetic Acid ◽  
Complete Digestion ◽  
Digestion Methods ◽  
Fibre Matrix ◽  
By Products

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.

scholarly journals Extraction and Characterization of Gelatin from Skin By-Products of Seabream, Seabass and Rainbow Trout Reared in Aquaculture

2021 ◽  
Vol 22 (22) ◽  
pp. 12104
Author(s):  
Jesus Valcarcel ◽  
Carolina Hermida-Merino ◽  
Manuel M. Piñeiro ◽  
Daniel Hermida-Merino ◽  
José Antonio Vázquez
Keyword(s):  
Molecular Weight ◽  
Rainbow Trout ◽  
Raw Materials ◽  
Gel Strength ◽  
Current Trends ◽  
First Case ◽  
Imino Acids ◽  
Increasing Demand ◽  
A Minor ◽  
By Products

The expansion of fish filleting, driven by the increasing demand for convenience food, concomitantly generates a rising amount of skinning by-products. Current trends point to a growing share of aquaculture in fish production, so we have chosen three established aquaculture species to study the properties of gelatin extracted from their skin: rainbow trout, commonly filleted; and seabass and seabream, marketed whole until very recently. In the first case, trout skin yields only 1.6% gelatin accompanied by the lowest gel strength (96 g bloom), while yield for the other two species exceeds 6%, and gel strength reaches 181 and 229 g bloom for seabass and seabream, respectively. These results are in line with the proportion of total imino acids analyzed in the gelatin samples. Molecular weight profiling shows similarities among gelatins, but seabass and seabream gelatins appear more structured, with higher proportion of β-chains and high molecular weight aggregates, which may influence the rheological properties observed. These results present skin by-products of seabream, and to a minor extent seabass, as suitable raw materials to produce gelatin through valorization processes.

scholarly journals Industrial characteristics of Berberis L. representatives fruits

2018 ◽  
Vol 47 ◽  
pp. 63-69
Author(s):  
Yu. V. Lykholat ◽  
N. O. Khromykh ◽  
T. Yu. Lykholat ◽  
M. I. Nedzvetska ◽  
O. A. Lykholat ◽  
...  
Keyword(s):  
Food Industry ◽  
Seed Quality ◽  
Raw Materials ◽  
Low Frequency ◽  
Botanical Garden ◽  
Raw Material ◽  
Material Base ◽  
Total Antioxidant ◽  
Fruit Plants ◽  
Seed Propagation

The introduction of fruit plants into a culture enriches the diversity of the species composition of the regional flora and at the same time creates an opportunity for expansion of the plant raw material base for the needs of the food industry, inclusion in a full-fledged functional nutrition of the population. Among the fruit plants of the Dniprovsk region, every year, more attention should be paid to introduced low-frequency non-traditional fruit species, in which the fruits, leaves, stems and other parts have high nutritional value and are the source of physiologically active compounds that have anti-cancer, antibacterial and anti-inflammatory properties, carry cardio protective, antihypertensive, anti-diabetic effects, stimulate the central nervous system, etc., and can contribute to the prevention and treatment of many diseases.   Antioxidants additives in the raw materials and finished products ensures their prevention damage, reduce losses, increase shelf life and production of high quality products which keep for a long time characteristics inherent fresh, complete products. Preservation, restoration and introduction to the culture of any species depends primarily on its ability to multiply seed and vegetative methods. A comparative analysis of the fruit and seed ability of Berberis L. representatives grown in the botanical garden of Oles Gonchar’  Dniprovsky National University was carried out. The use of integrated research methods made it possible to carry out an integrated assessment of the regenerative capacity of the investigated representatives of the Berberis L. and to establish their biological ability to seed propagation depending on the seed quality of the seeds. The seeds length varied from 4.5 mm (B. canadensis) to 5.2 mm (B. declinata, B. amurensis), width was from 1.8 mm (B. amurensis, B. vulgares) to 2.1 mm ( B. coreana). The weight of 1000 seeds, which, depending on their size and completeness, amounted to an average of 10.16 grams. Largest weight 1000 pcs. seed is marked in B. coreana. As a result of the total antioxidant ability of the fruits, the species examined can be arranged in the following order:  B. koreana > B. x declinata > B. vulgaris > B. amurensis > B. canadensis. When comparing total antioxidant capacity level of the plants, the highest indices were characteristic for B. koreana and B. x declinata fruits, which exceeded the values of other species in 1.7-1.9 times. The relatively low antioxidants concentration in B. amurensis fruits is offset by a greater weight of the fruits of this species.  In order to enrich the range of ornamental and fruit plants, it is expedient to introduce into production of new crops and to expand the species diversity of Berberis L. representatives. Barberry reproduction process depends on many factors related to the environment. All investigated representatives of the Berberis L. are promising for further use in the planting system and as fruit plants that can be included in the functional nutrition of the population and use in the food industry in the conditions of the Steppe Prydniprovya.

PROSPECTS OF HONEY PRODUCTION AND ITS USE IN FOOD TECHNOLOGY

2019 ◽  
Author(s):  
М.В. СЕМЧЕНКО ◽  
Л.С. ЖУНЕВА ◽  
И.С. МИЛЕНТЬЕВА
Keyword(s):  
Food Industry ◽  
New Technologies ◽  
Raw Materials ◽  
Raw Material ◽  
Food Technology ◽  
Honey Production ◽  
Valuable Product ◽  
The Russian Federation ◽  
Production Dynamics ◽  
Important Branch

Рассмотрены инновационные технологии продуктов на основе меда. Установлено, что мед как сырье достаточно востребован в пищевой промышленности, а разработка новых технологий с использованием этого ценного продукта требует увеличения объема его производства. Проанализированы динамика производства меда в Российской Федерации в 2007–2017 гг., объемы экспорта и импорта меда в нашей стране за период 2014–2018 гг., а также указаны основные проблемы пчеловодства как одной из важнейшей отрасли сельского хозяйства, поставляющей ценное сырье для пищевой промышленности. Innovative technologies of products on base of honey were considered. It is established that honey as a raw material is in demand in the food industry, and the development of new technologies with using this valuable product requires an increase of it production. Dynamics of honey production in the Russian Federation in 2007–2017, volumes of export and import of honey in our country for the period 2014–2018 are analyzed, and also the main problems of beekeeping as one of the most important branch of agriculture supplying valuable raw materials for the food industry are specified.

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.

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

1989 ◽  
Vol 4 (2) ◽  
pp. 447-451 ◽  
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.

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

2009 ◽  
Vol 72 (4) ◽  
pp. 826-836 ◽  
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.

scholarly journals PRODUK SAMPING TANAMAN UBIKAYU SEBAGAI POTENSI BIOEKONOMI UNTUK PERTANIAN MASA DEPAN

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.

scholarly journals Synthesis and characterization of innovative insulation materials

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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