Formation of Humic-Like Substances during the Technological Process of Lignohumate® Synthesis as a Function of Time

The composition, structure, and biological activity of humic-like substances (HLS) synthesized in the process of lignosulfonate conversion for the production of the humic product Lignohumate® (LH) were examined. It is shown that during the hydrolytic-oxidative process, the transformation of raw material and accumulation of HLS occur. Data on the chemical (elemental content, functional groups, FTIR) and spectral (absorbance and fluorescence) parameters and biological activity (in phytotest) combined with PCA show that the LH samples can be divided into three groups, depending on the duration of synthesis: initial raw material (0-time sample); “young” HLS (15–30 min), and “mature” HLS in 45–120 min of treatment. During the first 30 min, reactions similar to the ones that occur during lignin humification in nature take place: depolymerization, oxidative carboxylation, and further polycondensation with the formation and accumulation of HLS. After 45–60 min, the share of HLS reaches a maximum, and its composition stabilizes. Biological activity reaches a maximum after 45–60 min of treatment, and at that stage, the further synthesis process can be stopped. Further processing (up to 2 h and more) does not provide any added value to the humic product.

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Bio-waste to Bio-plastic (B2B): Production of Compostable Bio-Plastics from Food Waste

Proceedings ◽

10.3390/proceedings2019030047 ◽

2020 ◽

Vol 30 (1) ◽

pp. 47

Author(s):

Angeliki Maragkaki ◽

Ioannis Sampathianakis ◽

Katerina Katrini ◽

Eleni Michalodimitraki ◽

C. Gryparis ◽

...

Keyword(s):

Food Waste ◽

Source Separation ◽

Substantial Improvement ◽

Raw Material ◽

Added Value ◽

Synthesis Process ◽

Poly Lactic Acid ◽

Recovered Material ◽

The Cost

The degree of purity of materials recovered from municipal solid waste (MSW) depends mainly on the objective: the intended use of the recovered material and the cost to recover this material in its pure form, determined by the intensity of the effort and the technology involved. The Bio-waste to Bio-plastic (B2B) Project aims to develop an integrated separation process at the bio-waste source, focusing on Hospitality Units. The quality of the collected bio-waste will be upgraded by removing foreign bodies or even specific categories of food waste, or by adding bio-waste from other, more specialized, sources (e.g. bakery residues) to produce compostable bio-plastics through an optimal synthesis process. Compostable bio-plastics are high added value products, which justify an increase in the cost of the preceding processes. After examining the possibility of further source separation and its results, B2B will study the optimal collection and transport system which decisively affects many qualitative elements, testing and evaluating a relatively high-cost but highly effective solution, that of hand-sorting in order to optimize materials recovery. B2B will identify all the parameters of the production process of PLA monomers and (poly) lactic acid in relation to the quality characteristics of the raw material (bio-waste) collected from Hospitality Units. Quantitative and qualitative analysis of food waste (bio-waste) produced in Hospitality Units will then take place. All the above will be tested on a bench-scale unit that will allow their further study and their substantial improvement, as well as the extraction of realistic results. Finally, the effect of the end-product bio-plastic on the composting and anaerobic digestion of bio-waste will be examined. The expected results from the B2B implementation are an optimized source separation scheme for Hospitality Units, the identification of the appropriate method of upgrading the quality of residues collected for the purpose of bio-plastic production, and eventually an integrated process of converting bio-waste into a high added value product.

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Technological process of added value cheese making on registered agricultural households in Vojvodina

Biotechnology in Animal Husbandry ◽

10.2298/bah1704449p ◽

2017 ◽

Vol 33 (4) ◽

pp. 449-463

Author(s):

Anka Popovic-Vranjes ◽

Sasa Krstovic ◽

Marija Jevtic ◽

Zelјka Jurakic ◽

Katarina Strugar

Keyword(s):

Technological Process ◽

Raw Material ◽

Added Value ◽

Family Farms ◽

Cheese Making ◽

Agricultural Households ◽

Dairy Plant ◽

Production Automation ◽

Small Producers ◽

The Impact

The technological process of cheese making is a process of transforming milk as a raw material into cheese and value adding. Small producers at registered agricultural households (RAHs) use milk of good quality that they produced. Also, they produce cheese by applying skills and experience as an indispensable part of quality, in contrast to big dairy plants where milk originating from a large number of producers is used, and furthermore the production automation is applied. RAHs produce many traditional cow cheeses, and more recently, goat and sheep cheese production is growing. Lisnati cheese (rolled cheese), ?podliveni? cheese with or without spices, cream cheese, brined cheese ?kriska?, smoked goat cheese, various types of semi-hard and hard cheeses are products with added value, due to the good milk quality, as well as the specific technological process. Cheese yield contribute that profit is higher than in case when milk is sold to dairy plant. The aim of this study was to monitor the technological processes of the most important cheeses that are produced on RAHs in Vojvodina. Study is shown that quality should be constantly improved in order to achieve sustainability of these products on the market. When considering the assortment and quality of cheeses on RAHs in Vojvodina, it can be said that many of them have the characteristics of branding products. The impact of adding value to cheeses and other dairy products is manifested through higher primary milk production, employment and the livelihoods of people in the countryside, as well as the economic prosperity of small family farms in general.

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Pengurangan Kadar Minyak Pada Abon Ikan Produksi Savitri Dan Tiaras Dengan Penerapan Alat Peniris Serbaguna Di Kota Kupang

JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) ◽

10.36339/je.v2i2.147 ◽

2018 ◽

Vol 2 (2) ◽

pp. 20

Author(s):

Muntasir Muntasir ◽

Pius Weraman

Keyword(s):

Raw Material ◽

Added Value ◽

Filter Model ◽

Simulation Tools ◽

The Public ◽

Fish Meat ◽

Efficiency Increase ◽

Main Components ◽

Design And Manufacture

Community Partnership Program in small home industry of making fish floss brand "Savitri" and "Tiaras" inKupang city in the form of application of electric centrifugation filter model has been implemented. One of the problemsin the production of Savitri and Tiaras fish floss is that there is still a lot of oil in the frying product which is only drainedon a simple sieve and then placed for some time on traditional tools of filter and paper that can cause low quality and lowquality, so it is necessary to reduce the oil yield frying fish floss product. In order to increase the added value and sellingvalue of the products, it is necessary synergy between Universities and Partners in the form of application of the results ofscience and technology to the public. The main components of the composer of the versatile filter are the cylindrical plateas the bucket of the filter, the cylinder filter, the electric dynamo as the centrifuge system rotator and the load-bearingconstruction. The method of this program is the provision of materials, design and manufacture of tools, demonstrationtools and the provision of a versatile filter cylinder system centrifuge model by the team, simulation tools, specialcounseling at the location of partners and suggestions as a follow-up in the endurance of production. The output of thisprogram can provide added value in the form of the use of this tool can improve labor efficiency, increase productivitypartners by producing 40 kg to 50 kg raw material, raw fish marlin, fish meat after cleaning, processed, fried, in andpacked into 80-100 packs of fish floss with the price of Rp. 40,000.00 per package weighing 250 grams. With estimatedpartners will earn a profit of Rp 3,200,000 - 4,000,000.00 per production or 12,800,000.00 - 16,000,000.00 per month incash and consumptions, as well as the abundance of non-greasy, clean and hybrid fish products

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Synthesis of Fe3O4/Pt Nanoparticles Decorated Carbon Nanotubes and Their Use as Magnetically Recyclable Catalysts

Journal of Nanomaterials ◽

10.1155/2011/193510 ◽

2011 ◽

Vol 2011 ◽

pp. 1-10 ◽

Cited By ~ 11

Author(s):

Hongkun He ◽

Chao Gao

Keyword(s):

Carbon Nanotubes ◽

Pt Nanoparticles ◽

Reduction Reaction ◽

Raw Material ◽

Synthesis Process ◽

High Catalytic Activity ◽

Hydrolysis Method ◽

Recyclable Catalysts ◽

Temperature Solution ◽

Average Size

We report a facile approach to prepare Fe3O4/Pt nanoparticles decorated carbon nanotubes (CNTs). The superparamagnetic Fe3O4nanoparticles with average size of4∼5 nm were loaded on the surfaces of carboxyl groups functionalized CNTs via a high-temperature solution-phase hydrolysis method from the raw material of FeCl3. The synthesis process of magnetic CNTs is green and readily scalable. The loading amounts of Fe3O4nanopartilces and the magnetizations of the resulting magnetic CNTs show good tunability. The Pt nanopaticles with average size of 2.5 nm were deposited on the magnetic CNTs through a solution-based method. It is demonstrated that the Fe3O4/Pt nanoparticles decorated CNTs have high catalytic activity in the reduction reaction of 4-nitrophenol and can be readily recycled by a magnet and reused in the next reactions with high efficiencies for at least fifteen successive cycles. The novel CNTs-supported magnetically recyclable catalysts are promising in heterogeneous catalysis applications.

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ADDED VALUE ANALYSIS ON FRIED ONION OF UD. SAFARI BAWANG GORENG IN KELURAHAN KEBUN TEBENG BENGKULU CITY

Jurnal Agroindustri ◽

10.31186/j.agroind.8.1.62-70 ◽

2018 ◽

Vol 8 (1) ◽

pp. 62-70

Author(s):

Zuhardi Perdana Putra ◽

Reswita Reswita Reswita ◽

Irnad Irnad Irnad

Keyword(s):

Economic Growth ◽

Raw Materials ◽

Value Added ◽

Raw Material ◽

Added Value ◽

Value Analysis ◽

Horticultural Crops ◽

Processed Products ◽

A Company

ABSTRACTAgroindustry is an agriculture based industry that has an important role in economic growth in Indonesia. One of the agricultural subsector is horticultural crops, namely onion. The need for onion consumption in Indonesia has always increased. In the Bengkulu city there is a company engaged in the industry of fried onions are "UD. Safari Bawang Goreng". This research is done with consideration of the company has long standing, big enough company, and produce about 336 kg/day. Fried onions are processed products that are processed from the main source of raw material is onion. The processed onion comes from Brebes Java. To know the process can be done by the method of observation, and participation. Processed red onion products produce added value that can be analyzed by Hayami method. The process of onion processing into fried onions consists of several stages, namely the provision of raw materials, onion gaebage, sorting, slicing onion, affixing onion with flour, frying, pressing, packaging. The process of onion treatment into fried onions is called value added. The added value obtained in this study amounted to Rp 9549.65 / Kg BB.Keywords: Fried Onion, Hayami Method, Added Value.

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Fishing Fleet Development Program: Expectations аnd Realities

Spatial Economics ◽

10.14530/se.2021.3.179-193 ◽

2021 ◽

Vol 17 (3) ◽

pp. 179-193

Author(s):

Elena Klippenshtein ◽

◽

Yulia Morozova ◽

Aleksey Shulikov ◽

◽

...

Keyword(s):

Program Development ◽

Production Capacity ◽

Development Program ◽

Raw Material ◽

Added Value ◽

High Rate ◽

Fishing Fleet ◽

Expert Opinions ◽

Fishing Vessels ◽

Quota Allocation

The review is devoted to the analysis of expert opinions on the interim results of the implementation of the program ‘Development of the fisheries complex’. The high rate of reduction of the fishing fleet, the increasing risks of a lack of production capacity and restrictions on the increase in the volume of production of aquatic biological resources, the low degree of processing of catches on ships and the lack of innovations in the fisheries complex were prerequisites for the development of the Federal Program ‘Development of the Fisheries Complex’, adopted in 2014. It was supposed to solve a number of tasks that ensure the departure from the raw material orientation of exports by stimulating the production of products with a high share of added value through the development of the scientific and technical potential of the fisheries complex. Its implementation has indeed contributed to a sharp increase in investment in the modernization of the existing fishing fleet and in the construction of new vessels due to the change in the principle of quota allocation. However, the analysis of the implementation of investment projects shows a steady lag behind the deadlines for putting new ships into operation, which leads to negative financial consequences for investor companies. Due to the late commissioning of fishing vessels, investor companies are unable to catch products and meet their financial obligations to financial institutions in a timely manner. The change in the historical principle of quota allocation and the introduction of a new ‘keel quota’ mechanism, deprives fishing enterprises of a certain part of the potential income with which these enterprises intended to cover previously made investments in the modernization and re-equipment of the fleet and coastal processing. It can be stated that at present this program supports only the shipbuilding complex, ignoring the financial interests of both fishing and fish processing enterprises. The author’s position is based on the fact that it is necessary to carry out not only the modernization and renewal of the fleet, but also to develop technologies for deep and waste-free processing of extracted aquatic bioresources within the framework of existing food programs. In terms of organizing the processing of waste generated during the extraction of aquatic bioresources, it is necessary to adjust the program ‘Development of the fisheries complex’

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PENGEMBANGAN AGRIBISNIS DAN PENGOLAHAN MENDUKUNG PENSEJAHTERAAN PETANI CABE MERAH

MIMBAR AGRIBISNIS Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis ◽

10.25157/ma.v5i2.2413 ◽

2019 ◽

Vol 5 (2) ◽

pp. 413

Author(s):

Rooganda Elizabeth

Keyword(s):

Rural Areas ◽

Raw Materials ◽

Free Market ◽

Raw Material ◽

Added Value ◽

Processing Industry ◽

Partnership Development ◽

Farmer Groups ◽

Processed Products ◽

Development Perspective

The procurement of raw materials for the red chili processing industry, the majority still comes from traders / suppliers. Chili starts procurement, processing to obtain added value, until marketing should be able to anticipate the limitations of the rights of farmers / gapotan groups that are more burdened with obligations. This paper aims to examine and express the role and benefits of chilli in the processing of red chillies to the marketing of processed products, related to efforts to accelerate the development of processing and agribusiness industries to improve the welfare of red chilli farmers. The benefits of partnership for farmer groups are the existence of market certainty, and relatively stable profits. The benefit for partners is the certainty of obtaining raw materials in accordance with the required specifications. The partner still gives the opportunity to sell to the free market if the price is better. The partnership development perspective is still very open, among others due to: (a) both parties obtain mutually beneficial benefits; (b) demand for processed products increases along with population growth. processing business is the transfer of raw material into highly-processed processed products that are able to meet the high demands of quality and hygienic (GMP) processed product requirements, as well as closely related to the increase in income from the acquisition of product value that is expected to realize and prosper farmers and businessmen , able to create jobs and increase interest in young workers on agriculture. The importance of changing the old mindset and paradigm of agriculture through the empowerment and development of chillies in processing and red chili processed agribusiness products is expected to be able to power the development of industrialization and the economy in rural areas.

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Effect of composition on physical properties of food powders

International Agrophysics ◽

10.1515/intag-2015-0084 ◽

2016 ◽

Vol 30 (2) ◽

pp. 237-243 ◽

Cited By ~ 8

Author(s):

Karolina Szulc ◽

Andrzej Lenart

Keyword(s):

Particle Size ◽

Physical Properties ◽

Bulk Density ◽

Technological Process ◽

Apparent Density ◽

Significant Influence ◽

Material Composition ◽

Raw Material ◽

Food Powders

Abstract The paper presents an influence of raw material composition and technological process applied on selected physical properties of food powders. Powdered multi-component nutrients were subjected to the process of mixing, agglomeration, coating, and drying. Wetting liquids ie water and a 15% water lactose solution, were used in agglomeration and coating. The analyzed food powders were characterized by differentiated physical properties, including especially: particle size, bulk density, wettability, and dispersibility. The raw material composition of the studied nutrients exerted a statistically significant influence on their physical properties. Agglomeration as well as coating of food powders caused a significant increase in particle size, decreased bulk density, increased apparent density and porosity, and deterioration in flowability in comparison with non-agglomerated nutrients.

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Nilai Tambah Produk Olahan Jahe Merah pada UD. VisionBali Herbal Indonesia, Denpasar

Jurnal Agribisnis dan Agrowisata (Journal of Agribusiness and Agritourism) ◽

10.24843/jaa.2017.v06.i02.p11 ◽

2017 ◽

Author(s):

ARIEF SETIAWAN ROSO ◽

I KETUT SUAMBA ◽

NI WAYAN PUTU ARTINI

Keyword(s):

Production Process ◽

Raw Materials ◽

Production Costs ◽

Raw Material ◽

Added Value ◽

Chemical Components ◽

Red Ginger ◽

The Cost ◽

Product Output

The Added Value of Processed Red Ginger Product at UD. VisionBali Herbal Indonesia, DenpasarThis research aimed to determine the added value of red ginger as an herbal drink in one production process and to determine the level of profits earned by the company in the red ginger processing in one production process. Determination of the study area was done purposively and the analytical methods used was the method of added value calculation, i.e. the product value is deducted by the value of raw materials and other supporting materials.It can be concluded from the result of the research that the added value of the red ginger processing business obtained in one production process is Rp. 84.600,00/kg. The added value is obtained from the deduction of the value of the product/output of Rp. 175.000,00/kg with the cost of raw material (input prices) Rp. 25.000,00/kg and the contribution of the cost of other inputs of Rp. 65.400,00/kg. It was also found that the profits gained by the manufacturer from the processed red ginger into herbal drink in one production process was Rp. 200.954,06. The suggestion that can be given to the company is to put more attention in the details of its production costs so as not to result in a low ratio of added value and further to improve the marketing of the products, so that people are interested in re-use of herbal medicine that is free of chemical components.

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Carrots (Daucus carota L.) Biofortified with Iodine and Selenium as a Raw Material for the Production of Juice with Additional Nutritional Functions

Agronomy ◽

10.3390/agronomy10091360 ◽

2020 ◽

Vol 10 (9) ◽

pp. 1360

Author(s):

Łukasz Skoczylas ◽

Małgorzata Tabaszewska ◽

Sylwester Smoleń ◽

Jacek Słupski ◽

Marta Liszka-Skoczylas ◽

...

Keyword(s):

Dry Matter ◽

Antioxidative Activity ◽

Polyphenolic Compounds ◽

Raw Material ◽

Added Value ◽

Soluble Solids ◽

Good Source ◽

Daucus Carota L ◽

The World ◽

Β Carotene

Many people around the world struggle with the problem of an insufficient supply of iodine (I) and selenium (SE) in their diet. Food enriched with these elements is a good source of iodine and selenium. Juices made from four carrot (CJ) cultivars and biofortified with iodine and selenium (BCJs) were investigated to determine their I and Se contents, their impact on the supply of these elements to the diet, and losses in the production process. Other juice parameters important for consumers health were also determined. A significant increase in I and Se content relative to CJ was observed for each BCJ. The losses of I and Se (relative to raw material) during juice preparation were depended based on variety and added elements. Carrot biofertilization with iodine and selenium contributed to decreased contents of dry matter, total soluble solids, protein, sugars, and β-carotene in the juices and lower antioxidative activity as compared with CJ. Biofortification had little effect on the color and pH of juices. Finally, six polyphenolic compounds were identified and determined. Despite the reduction in the content of some ingredients in BCJ, they still remain their valuable source. Their added value is the increased content of iodine and selenium, which largely cover the daily demand for these elementals.

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