scholarly journals In-Depth Understanding of Granule Compression Behavior under Variable Raw Material and Processing Conditions

Pharmaceutics ◽  
2022 ◽  
Vol 14 (1) ◽  
pp. 177
Author(s):  
Tibor Casian ◽  
Sonia Iurian ◽  
Alexandru Gâvan ◽  
Alina Porfire ◽  
Anca Lucia Pop ◽  
...  

Tablet manufacturing involves the processing of raw materials through several unit operations. Thus, the mitigation of input-induced variability should also consider the downstream processability of intermediary products. The objective of the present work was to study the effect of variable raw materials and processing conditions on the compression properties of granules containing two active pharmaceutical ingredients (APIs) and microcrystalline cellulose. Differences in compressibility and tabletability of granules were highlighted in function of the initial particle size of the first API, granule polydispersity and fragmentation. Moreover, interactions were underlined with the atomizing pressure. Changing the supplier of the second API was efficiently controlled by adapting the binder addition rate and atomizing pressure during granulation, considering the starting crystal size. By fitting mathematical models on the available compression data, the influence of diluent source on granule compactibility and tabletability was identified. These differences resumed to the ease of compaction, tableting capacity and pressure sensitivity index due to variable water binding capacity of microcrystalline cellulose. Building the design space enabled the identification of suitable API types and the appropriate processing conditions (spray rate, atomizing pressure, compression force) required to ensure the desired tableting performance.

2021 ◽  
Vol 6 (2) ◽  
pp. 174-182
Author(s):  
E. V. Tsaregorodtseva

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.


2019 ◽  
Vol 13 (4) ◽  
Author(s):  
Е. Biletsky ◽  
A. Zaparenko ◽  
А. Savytska ◽  
А. Grygorenko

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.


2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Chongqian Huang ◽  
Xueke Zhang ◽  
Zhengqi Liu

In recent years, researchers have investigated plant fiber foam buffer package materials for their environmental advantages, which include their ability to completely biodegrade and their rich raw materials. The porosity of buffer materials is an important factor that affects a plant’s static compression property. In this study, foam buffer package materials of plant fiber were developed using bleached bagasse pulp as the main raw material. A digital microscope was used to observe the porosity structures of the foam buffer materials, and the porosity was calculated via binary image processing using Matlab software. The effects of porosity on the static compression properties of cushion materials were discussed, and a numerical model was established. The results indicated that the threshold value chosen affected the calculation of the porosities of buffer materials, which in turn have significant effects on their specific static compression properties. The variation trend of the stress-strain curve fits the hyperbolic tangent function, according to which a numerical model was established. The results of this experiment were in accordance with the theoretical values, which will support the theoretical design of foam buffer package materials of plant fiber.


Polymers ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1146 ◽  
Author(s):  
Victor Perez-Puyana ◽  
Mercedes Jiménez-Rosado ◽  
Alberto Romero ◽  
Antonio Guerrero

Regenerative medicine is increasingly focused on the development of biomaterials that facilitate cell adhesion and proliferation through the use of natural polymers, which have better biocompatibility and biodegradability. In this way, the use of hydrogels has been considered as a potential option for tissue engineering due to their physical and chemical characteristics. However, few studies associate the raw materials properties and processing conditions with the final characteristics of hydrogels, which could condition their use as scaffolds for tissue engineering. In this context, the main objective of this work was the evaluation of type I collagen as raw material for the elaboration of hydrogels. In addition, gelation time, pH and temperature were evaluated as the most influential variables in the hydrogel processing method by rheological (time, strain and frequency sweep tests) and microstructural (Cryo-SEM) measurements. The results indicate that it is possible to obtain collagen hydrogels with adequate rheological and microstructural characteristics by selecting optimal processing conditions. However, further studies are necessary to assess their suitability for cell accommodation and growth.


2011 ◽  
Vol 49 (No. 4) ◽  
pp. 146-150 ◽  
Author(s):  
Z. Muchová

The evaluation of technological characteristics of food wheat (Triticum aestivum L.), grown in a four crop rotation (corn, barley, pea, wheat) since 1994, is presented. Samples of grain, whole grain meals, and flours of the varieties Vlada and Samanta were analyzed. The samples originated from field trials at a research base nearNitra. All important methods of the assessment of the raw material technological quality (intended use for milling and baking) were applied. A total of 22 characteristics were evaluated (15 of them are shown in Table 1). The highest abundance of highly significant (significance levels being results of both parametric and nonparametric methods) changes (a £ 0.01) in quantity (grain and flour yield) and quality (gluten and its properties, water-binding capacity of flour, a-amylase activity) was observed between different years (7). The soil management methods (3; 2 + 1) had a significant (a £ 0.05) influence on the test weight (grain volume mass) and gluten content. In interaction with the year (as a factor), they significantly influenced gluten swelling number (Q-number) and highly significantly the activity of a-amylases. Highly significant differences were also found between varieties (2; 1/1), significant ones in interaction with soil management. Fertilization (3) and other interactions of factors were not statistically significant. Parameter means for factor levels (along with statistical significance of the influence of particular factors) and simple quality coefficients (used for the ranking of factor levels) are shown in Table 1.


2019 ◽  
Vol 49 (2) ◽  
pp. 262-269
Author(s):  
Татьяна Гиро ◽  
Tatyana Giro ◽  
Сергей Зубов ◽  
Sergey Zubov ◽  
Александр Яшин ◽  
...  

Low-value by-products can be processed using biotechnological methods, which seems to be the optimal solution for the problem of rational use of secondary raw materials. The authors introduce a method of biotransformation using whey and enzyme preparation of proteolytic action with subsequent massaging. The method neutralizes the specific smell, reduces the time of heat treatment, increases hydrophilicity, and reduces the mechanical strength of mutton rumen tissue. The experiment proved that the enzymatic effect on the connective tissue of the mutton rumen contributes to the destruction of disulfide and hydrogen bonds of the triple helix of the collagen macromolecule. It significantly reduces the mechanical strength and hydrothermal stability of collagen, which, in its turn, reduces the heat treatment time while increasing the functional and technological properties. The research revealed an increase in collagen digestibility. After 4 hours of fermentation, it was 4.5%, after 6 hours – 5.9%, and after 8 hours – 5.9%. Hence, the optimal period of fermentation was determined as 6 hours, since between 6 and 8 hours the main physical and chemical parameters improved insignificantly. The experiment in the cutting pressure of the raw lamb rumen tissue demonstrated softening of the structure as a result of the effect of the acidic medium on the collagen structure. An excess positive charge formed due to the suppression of dissociation of carboxyl groups of side chains. The loosening of the collagen structure occurred due to the expansion of fibrils in the polar areas, which can be attributed to the repulsion between similarly charged groups. As a result, the brine penetrated into the expanded area and caused swelling. The use of whey and fermentation contributed to an additional increase in moisture-binding and moisture-holding capacity. It loosened the structure of proteins and, thus, increased the degree of penetration and the immobilized moisture in the rumen. As a result, its mass increased by 10–20%, and the heat loss reduced. The composition of the brine contributed to the swelling, increased the diameter of the collagen fibers, and enlarged the surface of interaction in during massaging. Moisture was allowed to enter freely, which increased the water binding capacity by 22.2 ± 0.31%. The increase in the water binding capacity could be explained by the modification of collagen and its destructive changes. The changes occurred due to the additional interaction of whey molecules with the protein and the formation of new intermolecular bonds. Fermentation, combined with the massaging of the tripe, contributed to the development of lactic microflora and hydrolytic decomposition of protein components, thereby reducing the heat treatment process. Such changes are associated not only with the processes of protein hydrolysis under enzyme preparation, but also with the complex activity of lactic acid bacteria, as well as endo- and exoenzymes that hydrolyze proteins. The changes can also be attributed to the fact that low-molecular protein substances can assimilate and contribute to bacterial growth. In addition, lactic acid reduces the pH of the medium, thus activating the enzymatic properties. The proposed method of biotransformation of collagen-containing raw materials makes it possible to create environmentally friendly and low-waste technologies.


2018 ◽  
Vol 12 (2) ◽  
pp. 24-31
Author(s):  
Bence Rafael ◽  
Nóra Kuruczleki ◽  
József Gál

The modern pharmaceutical industry is a strictly controlled area. Both national and international rules apply, but none of these deals with logistical issues arising from the manufacture of the product. Following the path of a drug, it is possible to get acquainted with the problems that arise and their solution. The drug is much more than a common product. The drug is a product of confidence, which is provided with information. It defines its quality as well, to comply with the relevant directives and standards in the manufacture of, and that the enclosed information is sent to the user. This requires the manufacturer, the distributor and the user to comply with it. There is no production without material handling, but GMP (Good Manufacturing Practice) does not yet have a chapter on logistics. References to handling raw materials and finished products can be found in the corresponding GMP chapters, the responsibility of the correct execution are borne by the manufacturer. In this case, the effect of the common sense prevails exponentially, keep the medicine in mind and it has to be done, that no loss, no quality deterioration is not caused by the transport, handling of such loads, storage. It is typical that the raw material and the finished product are going through the entire site during the pharmaceutical manufacture. Starting from the warehouse, it runs through the manufacturing facilities, on the packaging, and some units go to the lab, so that eventually, in medicine form returns to the warehouse, from where it goes further in the supply chain through the pharmacies to the patients. In our study we examine the logistics activity and problems of a small pharmaceutical company and tasks to be solved presented in the light of the theory.


2020 ◽  
Vol 5 (1) ◽  
pp. 17-21 ◽  
Author(s):  
Irina A. Prokopenko

High hydrostatic pressure (ННP) technology has been widely used in the developed countries food industry for production and preservation of raw materials and products. In our country the possibility of a new processing method is being now tested only on experimental installations. For research we selected a pressure range from 200 to 700 MPa, the exposure duration at room temperature was 20 minutes. This article presents the results of the high pressure impact on pH, water-binding capacity of broiler chickens meat, moreover comparative assessment of range of losses that occur during heat treatment and high hydrostatic pressure were analyzed. The dynamics of change of the ultimate sheer stress depending on the ННP value is shown. It is established that the new technology in the selected range does not significantly affect the pH value. However the value of water-binding capacity increases along with increasing of pressure: during processing by 200 MPa it increases by 10.5%, within the range of 200–300 MPa it increases by additional 3.0%, and within the range from 300 to 700 MPa the value increased only slightly. Significant changes were observed in the determination of losses while technological processing of meat. Thus the losses during conventional boiling of broiler chickens fillets were 28.5% higher than during high-pressure processing. It is noted that within the range of 200–700 MPa this parameter increases by only 4.8%. As the pressure increased, the texture of the meat becomes denser, as evidenced by the results of the study of the structural and mechanical properties of the raw material. Based on the results of the implemented work, it is recommended to use ННP technology within the range of 600–700 MPa, processing time of 20 min at 20±1 ºС for production of poultry meat products.


2020 ◽  
Vol 299 ◽  
pp. 221-226
Author(s):  
Yuliya A. Bozhko ◽  
Kira A. Lapunova ◽  
L.V. Postoi

This article reflects the results of a set of studies on obtaining a face ceramic brick of soft molding with the search for raw materials and the development of an optimal production technology. It proposed and formulated the basic requirements for opoka-like rocks for the production of various types of wall ceramic products. They include recommendations on the chemical composition and such physical, mechanical and technological properties as density in the piece, natural humidity, porosity, mineral composition, compressive strength of the baked samples, fire shrinkage, water absorption, average density, etc. We proposed the so-called "soft molding" as a production technology. It is based on the principle of filling individual forms with a ceramic mass that has a certain plasticity and binding capacity. The appearance of such a brick is characterized by the absence of smooth edges and sides and rounded corners. The sand used for spilling forms produces a special effect of velvety and old-looking brick. The conclusions based on the results of laboratory and technological research as well as factory tests revealed the great promise for using opoka-like rocks as a raw material for the production of face ceramic bricks of soft molding.


2018 ◽  
Vol 284 ◽  
pp. 773-778 ◽  
Author(s):  
Dmitry B. Prosvirnikov ◽  
Rushan G. Safin ◽  
S.R. Zakirov

Today’s methods for producing powdered celluloses, in particular microcrystalline cellulose (MCC), from various plant raw materials, while applying new highly efficient methods for the isolation of cellulose are of a great interest. One of these methods is the production of MCC from lignocellulosic material activated by steam explosion treatment. The material obtained by this method from wood has a high reactivity, low content of residual lignin, a high specific surface, which allows to subject it successfully and efficiently to accelerated delignification or hydrolytic breakdown (degradation). This ability of the lignocellulosic material, activated by steam explosion, is the basis of this study, which provides the results of an experimental evaluation of the component and dispersion analysis of MCC, obtained from this material.


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