scholarly journals Methanol in Grape Derived, Fruit and Honey Spirits: A Critical Review on Source, Quality Control, and Legal Limits

Processes ◽  
2020 ◽  
Vol 8 (12) ◽  
pp. 1609
Author(s):  
Goreti Botelho ◽  
Ofélia Anjos ◽  
Letícia M. Estevinho ◽  
Ilda Caldeira

Spirits are alcoholic beverages commonly consumed in European countries. Their raw materials are diverse and include fruits, cereals, honey, sugar cane, or grape pomace. The main aim of this work is to present and discuss the source, quality control, and legal limits of methanol in spirits produced using fruit and honey spirits. The impact of the raw material, alcoholic fermentation, and the distillation process and aging process on the characteristics and quality of the final distilled beverage are discussed. In addition, a critical view of the legal aspects related to the volatile composition of these distillates, the origin and presence of methanol, and the techniques used for quantification are also described. The methanol levels found in the different types of spirits are those expected based on the specific raw materials of each and, almost in all studies, respect the legal limits.

2021 ◽  
pp. 104-113
Author(s):  
O. P. Deryugina ◽  
E. A. Trapeznikov

The article discusses the issue of industrial compounding, which improves the quality of the raw materials supplied to the main pipelines. Compounding from "to compound" (English) - to mix. When mixing different types of oil obtained, "incompatibility" is possible, which is expressed in the precipitation of a solid sediment and violation of the stability of the colloidal system and due to the differing properties of oils. Attention to this problem is due to the tightening of requirements for the quality of raw materials that must comply with modern standards. The article discusses the causes of the problem of "incompatibility" of oil during compounding and effective ways of solving it, substantiates the need for a preliminary study of the properties of mixed oil in order to identify possible incompatibility of various types of oil. The standard tests for determination of incompatibility indices characterizing the ability of raw materials to mix are considered. The article substantiates the need to develop methods for diagnosing the incompatibility of oils as the most important task of modern chemical science, the solution of which will improve the quality of the raw material obtained and solve many technological problems in the compounding process.


2020 ◽  
Author(s):  
Aleksander Litovchenko

The book presents the path of production development of honey wine, from the times of Kievan Rus to the present. A deep analysis of culture, honey winemaking, one of the best in its time in world practice, shows what heights were achieved, and how more than a century ago this art was lost. There were many different unsubstantiated sentences, primitive literature, in no way restoring the glory of our great ancestors and not meeting modern requirements for making wines in general. In the last century, as in the entire post-Soviet space, and in Ukraine, the use of honey in winemaking was prohibited and there were ao standard documents on its use for this purpose. The author, with the support of the country's government, while fulfilling the task of the Cabinet of Ministers of Ukraine to improve the quality of fruit and berry wines, produced at that time, it was possible to convince the country's leadership of the need to use honey for the preparation of high-quality honey fruit and berry wines. For this purpose, technical conditions TUU 202.13.022-99 were proposed, developed, and approved "Fruit and berry dessert wines with aromatic additives", where, in addition to the use of fruit and berry, spicy, aromatic, and medicinal raw materials, the use of honey was first laid. For the first time according to TUU, a number of honey wines were developed, approved, and mastered in produccion. At international competicions, such wines have received the highest awards, gold medals, and Grand Prix cups. Subsequently, with the participation of the largest scientific centers, GOST (DSTU 6036: 2008) was prepared. Fruit and berry wines, general technical conditions, in which the production of honey wines arc separated into another group. These regulatory documents fully regulate the production, release, and quality control of honey wines in Ukraine. The author offers a broad overview of the basic terrns and designations necessary for the production of high-quality fruit and berry honey wines. Provides and explains the modem requirements for the classification of honey wines, measures on safety, sanitation, and hygiene are seriously discussed, analyzes the main conditions and factors that detennine the quality of the necessary components, and the preparation of honey wines in general. Since honey wines can only be prepared using fruit and berry wines, including grape juices, the book provides the necessary overview in the processing of fruits, berries, grapes, the reception and quality control of raw materials, and the preparation of juices. Very important and inforrnative material is presented in the chapters on the selection and procurement of honey, for the preparation of honey fruit and berry and honey grape wines. Important sections on the impact of wine on the health and culn,re of wine consumption. The most common diseases and disadvantages of honey wines are described. A very informative and impressive list of honey wines, first developed in Ukraine under the guidance of the author, professor, doctor, technical sciences, Laureate of the State Prize of Ukraine in the field of science and technology Litovchentko A.M., in the amount of 48 items, practically from all raw materials available in Ukraine. To facilitate the work on the preparation of high-quality honey wines, 12 additional applications are presented, providing the main technological process of production. The book is of important practical, theoretical, and scientific interest.


Author(s):  
M. A. Nikitina ◽  
V. A. Pchelkina ◽  
O. A. Kuznetsova

The article is devoted to the possibilities of application of artificial neural networks (ANN), which are a mathematical model, as well as its software or hardware implementation, built on the principle of organization and functioning of nerve cell networks of a living organism. Convolutional neural networks are arranged like the visual cortex of the brain and have achieved great success in image recognition, they are able to concentrate on a small area and highlight important features in it. The widespread use of ANN in medicine for the evaluation of radiographs, blood pressure and body mass index of patients on the analysis of their retina is noted. The use of ANN in the food industry for input quality control of raw materials is promising. In the world practice, various methods of remote control of raw materials are used, for this purpose ultrasonic scanning devices are mainly used. Such devices and analysis systems control raw materials by the ratio of meat tissues (muscle, connective, fat) in the carcass or half-carcass, without affecting the tissue structure, do not lead the quality at the cellular (microstructural) level. It is established that the structure of muscle (diameter of muscle fibers, the safety of the cellular elements, the porosity of the tissue, integrity of muscle fibers) reflects the quality of the raw material, its thermal state. Our work has begun on the creation of an expert system for quality control of meat raw materials at the microstructural level using modern intelligent technologies as ANN and computer vision. This direction is relevant and socially significant in the development of the meat industry, as it will significantly speed up the process of analysis of the quality of raw meat in the research laboratories of meat processing enterprises and testing centers and improve the objectivity of the results.


2012 ◽  
Vol 174-177 ◽  
pp. 460-463
Author(s):  
Jing Sun ◽  
Jing Shun Yuan ◽  
Xiao Hong Cong ◽  
Hong Bo Liu

For the quality control of commercial concrete, it is important to choose correct raw- material and mixture ratio. C40 and C50 concrete were prepared in dry and cold climate environment, using local raw materials and a large amount of fly ash. Specific researches were made about different kinds and dosage of superplasticizers on the slump of concrete, slump loss and the intensity of the impact. The results show that naphthalene series superplasticizer JK-2 and 30% of fly ash can ensure that slump of the mixture concrete reach more than 180mm, slump loss is less than 30mm in an hour, strength of hardened paste will not be reduced, and concrete can be prepared with low costs.


2020 ◽  
Vol 78 (4) ◽  
pp. 203-209
Author(s):  
Hicham Mih ◽  
Abdellah Lacherai

AbstractEvaluation of histamine levels at various stages of manufacturing fish meal made from European pilchard Sardina pilchardus by-products was conducted on two batches which are distinguished by the quality of raw materials expressed through total volatile basic nitrogen (TVBN) content. The goal was also to assess the impact of the reuse of the concentrated stickwater, the liquid from the pressing process of fish meal. The results revealed that the level of raw material deterioration influenced the level of histamine in the finished product. When the freshness of the raw material is acceptable (TVBN content: 30 mg/100 g), histamine contents recorded in the finished product remain clearly below the limit value of 500 ppm. In this case, incorporation of concentrated stickwater into press cake before drying did not affect the concentration of histamine accumulated in the finished product. When the raw material was spoiled (TVBN content: 120 mg/100 g), the recorded histamine content was twice the limit value (975.1 ± 33.9 ppm).


2018 ◽  
Vol 8 (01) ◽  
pp. 21 ◽  
Author(s):  
Chandra Apriana Purwita ◽  
Susi Sugesty

Preparation and Characterization of Long Fiber Dissolving Pulp from Spiny Bamboo (Bambusa blumeana)The need for long fiber dissolving pulp in Indonesia can only be met from imports. Bamboo is a nonwood plant and known as source of long fiber. This research aims to study the potential of spiny bamboo to be used as raw material for producing long fiber dissolving pulp. This research was conducted using two different types of raw materials preparation to produce bamboo chip and decorticated bamboo. The pulping process is carried out by pre-hydrolysis kraft and bleaching performed with two different bleaching sequences, i.e Do ED1 D2 and Do EpD1 D2 . Based on the experimental results, spiny bamboo has good potential to be used as raw material for dissolving pulp. Spiny bamboo belongs to long fibers with an average fiber length of 2.46 mm. The dissolving quality depends on the preparation of the raw material and the bleaching sequence. The yield of spiny bamboo dissolving pulp ranged from 37.97 - 40.76% with alpha cellulose content of 94.88 - 98.67%, and viscosity of 16.43 - 25.75 cP. Decorticated bamboo with bleaching sequence of Do EpD1 D2 produced the highest quality of dissolving pulp with the highest brightness and alpha cellulose were 89.61% ISO and 98.67%, respectively.AbstrakKebutuhan dissolving pulp serat panjang di Indonesia hanya dapat dipenuhi melalui impor. Bambu adalah tanaman nonkayu dan dikenal sebagai sumber serat panjang. Penelitian ini bertujuan untuk mempelajari potensi bambu duri untuk dijadikan bahan baku pembuatan dissolving pulp serat panjang. Penelitian ini dilakukan dengan dua jenis persiapan bahan baku yang berbeda untuk menghasilkan serpih bambu dan bambu dekortikasi. Proses pemasakan dilakukan dengan proses pra-hidrolisis kraft dan pemutihan dilakukan dengan dua urutan pemutihan yang berbeda, yaitu  DoED1D2 dan DoEpD1D2. Berdasarkan hasil penelitian, bambu duri memiliki potensi yang baik untuk digunakan sebagai bahan baku pembuatan dissolving pulp. Bambu duri tergolong serat panjang dengan panjang serat rata-rata 2,46 mm. Kualitas dissolving pup yang dihasilkan tergantung dari persiapan bahan baku dan urutan pemutihan. Rendemen dissolving pulp bambu duri berkisar 37,97 - 40,76%, dengan kandungan selulosa alfa 94,88 - 98,67%, dan viskositas 16,43 - 25,75 cP. Bambu dekortikasi dengan urutan pemutihan DoEpD1D2 menghasilkan dissolving pulp paling unggul dengan derajat cerah dan selulosa alfa tertinggi berturut-turut 89,61 %ISO dan 98,67%.Kata kunci: dissolving pulp, bambu duri (Bambusa blumeana), serpih bambu, bambu dekortikasi, prahidrolisis kraft 


Author(s):  
Ihor Strashynskyi ◽  
Vasil Pasichnyi ◽  
Tatiana Shevchenko ◽  
Anton Karapalov

The actual tasks facing the meat industry are the rational use of meat raw materials with different technological characteristics and improving the quality of products that are produced. Today, in the world market of meat raw materials widely distributed meat with impaired progress autolysis. The results of monitoring the quality indicators of pork, which are processed at LLC "Ternopil meat processing plant", and the study of the impact of pre-slaughter and technological factors on the quality of meat raw material obtained from slaughtering pigs from different farms, are presented in the article.


Author(s):  
I. A. Ilina ◽  
I. A. Machneva ◽  
E. S. Bakun

  The article is devoted to the study of the chemical composition, physical and thermal-pfysical characteristics of damp apple pomaces and the identifying patterns of influence of drying temperature the functional composition and gel-forming ability of pectin. The research is aimed at obtaining initial data for the subsequent calculation of the main technological, hydro-mechanical, thermal, structural and economic characteristics of devices for drying the plant raw materials, ensuring the environmental safety and high quality of pectin-containing raw materials, the reducing heat and energy costs. As a result of the study of the thermal characteristics of apple pomaces, the critical points (temperature conductivity – 16.5 x 10-8 m2/s, thermal conductivity – 0.28 W/m K, heat capacity – 1627 j/(kg K)) at a humidity of 56 % are determined, which characterizing the transition from the extraction of weakly bound moisture to the extraction of moisture with strong bonds (colloidal, adsorption). It was found that the pomaces obtained from apples of late ripening have a higher content of solids (21-23 %), soluble pectin and protopectin (2.5-4.5 %). Dried pomaces obtained from apple varieties of late ripening contain up to 25 % pectin, which allow us to recommend them as a source of raw materials for the production of pectin. The optimum modes of preliminary washing of raw materials are offered, allowing to the remove the ballast substances as much as possible. It is established that when the drying temperature increases, the destructive processes are catalyzed: the strength of the pectin jelly and the uronide component and the degree of pectin esterification are reduced. The optimum drying temperature of damp apple pomaces is 80 0C, at which the quality of pectin extracted from the dried raw materials is maintained as much as possible. It is shown that the most effective for the pectin production is a fraction with a particle size of 3-5 mm, which allow us to extract up to 71 % of pectin from raw materials.


This article presents the results of studying the impact of housing and feeding conditions on broiler chickens of Hubbard RedBro cross, as well as the quality of products obtained when using floor and cage content, in a farm. It established that when receiving a mixed feed of own production using feed raw materials grown on a farm without the use of pesticides, a statistically significant decrease in potentially dangerous substances for animal health is recorded. Compared with factory feed, it has reduced the content of pesticides by 14 times, and mercury and arsenic by 24 times, cadmium by five times, and lead by ten times. The results of the study of economic indicators of growing Hubbard RedBro cross broiler chickens, as well as the chemical composition and quality of carcasses, indicated that there was no significant difference between the floor and cell conditions of keeping. Still, the use of a diet based on eco-feeds contributed to a statistically significant decrease in the concentration of toxic metals in the muscles of the poultry of the experimental groups. As a result, it found that the use of the studied compound feed in the diets of broiler chickens increased the indicators of Biosafety and ensured the production of environmentally safe ("organic") poultry meat products.


Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.


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