scholarly journals Fusarium Mycotoxins Stability during the Malting and Brewing Processes

Toxins ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 257 ◽  
Author(s):  
Karim C. Piacentini ◽  
Sylvie Běláková ◽  
Karolína Benešová ◽  
Marek Pernica ◽  
Geovana D. Savi ◽  
...  
Keyword(s):  
Dietary Intake ◽  
Production Process ◽  
Decisive Role ◽  
Raw Material ◽  
Research Groups ◽  
Fusarium Mycotoxins ◽  
Spent Grains ◽  
The Creation ◽  
The Stability

Mycotoxins are widely studied by many research groups in all aspects, but the stability of these compounds needs further research for clarification. The objective of this study is to evaluate deoxynivalenol and zearalenone stability during all steps of the malting and brewing processes. The levels of these compounds decreased significantly during the production process (barley to beer). During the malting process, the DON levels decreased significantly in the steeping, germination, and malting steps (62%, 51.5%, and 68%, respectively). Considering ZEN, when the levels were compared between barley and the last step of the process, a significant decrease was observed. Most of the mycotoxins produced were transferred to the rootlets and spent grains, which is advantageous considering the final product. Furthermore, the mycotoxin dietary intake estimation was included in this study. The results proved that if the concentrations of target mycotoxins in raw material are under the limits established by the regulations, the levels decrease during the malting and brewing processes and make the beer secure for consumers. The quality of the five commodities involved in the beer process plays a decisive role in the creation of a safe final product.

Statistical Management of Food Production Processes

2020 ◽  
pp. 30-35
Author(s):  
N.A. Jurk ◽  
Keyword(s):  
Production Process ◽  
Control Chart ◽  
Food Production ◽  
Time Interval ◽  
Bakery Products ◽  
Shewhart Control ◽  
Manufactured Products ◽  
Mnemonic Technique ◽  
The Stability

The article presents scientific research in the field of statistical controllability of the food production process using the example of bakery products for a certain time interval using statistical methods of quality management. During quality control of finished products, defects in bakery products were identified, while the initial data were recorded in the developed form of a checklist for registering defects. It has been established that the most common defect is packaging leakage. For the subsequent statistical assessment of the stability of the production process and further analysis of the causes of the identified defect, a Shewhart control chart (p-card by an alternative feature) was used, which allows you to control the quality of manufactured products by the number of defects detected. Analyzing the control chart, it was concluded that studied process is conditionally stable, and the emerging defects are random. At the last stage of the research, the Ishikawa causal diagram was used, developed using the 6M mnemonic technique, in order to identify the most significant causes that affect the occurrence of the considered defect in bakery products. A more detailed study will allow the enterprise to produce food products that meet the established requirements.

The issue of "oil shrinkage" during the compounding of oils in the processes of production, collection, preparation and transportation of hydrocarbon raw materials

2021 ◽  
pp. 104-113
Author(s):  
O. P. Deryugina ◽  
E. A. Trapeznikov
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Colloidal System ◽  
Main Pipelines ◽  
Different Types ◽  
Preliminary Study ◽  
The Stability ◽  
Mixed Oil

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.

scholarly journals Nitrogen Isotope Fractionation during Composting of Sewage and Agri-Food Sludge with Pruning Waste

Agronomy ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 1954
Author(s):  
José Antonio Sáez ◽  
Pilar Flores ◽  
María Ángeles Bustamante ◽  
Juan C. Sanchez-Hernandez ◽  
Raúl Moral ◽  
...  
Keyword(s):  
Sewage Sludge ◽  
Municipal Wastewater ◽  
Nitrogen Isotope ◽  
Raw Material ◽  
Bulking Agents ◽  
Physico Chemical ◽  
Phosphorus And Potassium ◽  
Degree Of Maturity ◽  
The Stability

This work studies the changes in δ15N signature during the composting of sewage sludge (MS) and agri-food sludge (AS) with different bulking agents and the potential relationships between the changes in this parameter with both the source of the organic matter used as a raw material and the stability of the end-materials obtained. For this, eleven mixtures were prepared in commercial composting conditions using sewage sludge from municipal wastewater in a range of 60–85% (on a fresh weight basis) or agri-food sludge in a range of 65–75%, mixed with seven different pruning wastes as bulking agents. The thermal profile was monitored throughout the composting processes, and the main physico-chemical and chemical parameters were determined. The results obtained confirmed a correct development of the composting processes, observing slight differences in process evolution depending on the type of sludge used. The composts obtained showed adequate contents of nitrogen, phosphorus and potassium (NPK) and reached a good degree of maturity. Significant differences in the specific nitrogen isotopic composition were found in the initial materials. Moreover, the results suggest that the type of sludge had a main contribution in the δ15N value of the initial composting mixtures. The use of δ15N is recommended as an indicator of the composting process, especially to evaluate N dynamics, and the quality of the resultant compost.

Calculation of debarking drum in the Matlab environment.

2016 ◽  
Author(s):  
Л.Д. Бухтояров ◽  
И.В. Григорьев ◽  
О.А. Куницкая ◽  
А.Е. Лукин ◽  
Д.Е. Куницкая
Keyword(s):  
Physical And Mechanical Properties ◽  
Wood Chips ◽  
Raw Material ◽  
Structural Elements ◽  
Wood Processing ◽  
Processing Times ◽  
Basic Parameters ◽  
The Stability ◽  
Probabilistic Nature

Из древесины производится около 20 тысяч наименований продукции, причем около 95% приходится на продукцию химической и механо-химической переработки древесины. Большая часть таких производств в качестве сырья потребляет технологическую щепу, к которой предъявляются требования по наличию в ней коры, гнилей и минеральных включений. Наиболее трудо- и энергоемкой операцией технологического процесса по производству технологической щепы является окорка балансовой древесины, которая в подавляющем большинстве случаев производится методом групповой окорки в окорочных барабанах различной конструкции. В статье представлена математическая модель процесса групповой окорки лесоматериалов в окорочных барабанах, позволяющая оценивать один из основных параметров групповой окорки лесоматериалов – время их обработки, при котором будут минимизированы потери древесины без снижения качества окорки, с учетом конструктивных элементов барабана, параметров балансов, их свойств и температуры. Учтен вероятностный характер таких показателей, как время окорки, физико-механические свойства коры и древесины, особенности распределения слоев коры по глубине, что обусловило необходимость применения математической модели, основанной на принципах ситуационного моделирования процессов перехода лесоматериала из одного состояния в другое. Методика расчета и управления основными параметрами процесса позволяет разрабатывать организационные, технологические и технические мероприятия, обеспечивающие стабильность качественных показателей групповой окорки лесоматериалов в окорочных барабанах. Также модель представлена в виде функциональной блок-схемы, основанной на графическом интерфейсе Matlab с приложением Simulink. Используя наборы блоков Simulink, отвечающих за константы, переменные, функции, и вычислительные операции, организован процесс расчета основных параметров объектно-ориентированным ме­тодом. Wood is produced about 20 thousand kinds of products, with about 95% products of the chemical and mechano-chemical processing of wood. Most of these industries as raw material consumes wood chips, which are requirements for the presence of bark, rot and mineral inclusions. Most labor and energy intensive operation of the technological process for the manufacturing of wood chips is the debarking of pulpwood, which in the vast majority of cases, produced by a group of debarking in debarking drums of various designs. The article presents a mathematical model of the process of group debarking wood in debarking drums allows one to assess one of the key parameter group of debarking wood – processing times, which will be minimized wood losses without reducing the quality of the debarking, taking into account the structural elements of the drum, the balance parameters, their properties and temperature. Account the probabilistic nature of such indicators as: debarking, physical and mechanical properties of bark and wood, the distribution of layers of crust at depth, which necessitated the use of mathematical models based on the principles of situational simulation of the transition branch from one state to another. Calculation method and basic parameters of the process allows us to develop organizational, technological and technical measures ensuring the stability of quality indicators of group debarking wood in debarking drums. Also, the model presented in the form of functional block diagrams based on the graphical user interface of Matlab with Simulink application. Using the Simulink block sets of charge constants, variables, functions, and compute the organized process of calculating the basic parameters of the object-oriented method.

scholarly journals The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes

2021 ◽  
Vol 11 (3) ◽  
pp. 1104
Author(s):  
Elżbieta Rytel ◽  
Agnieszka Tajner-Czopek ◽  
Agnieszka Kita ◽  
Agnieszka Tkaczyńska ◽  
Alicja Z. Kucharska ◽  
...  
Keyword(s):  
Production Process ◽  
French Fries ◽  
Raw Material ◽  
Anthocyanin Content ◽  
Potato Tubers ◽  
Production Processes ◽  
Acylated Anthocyanins ◽  
Technological Stage ◽  
The Stability ◽  
Anthocyanin Degradation

The stability of acylated anthocyanins is still a new and unexplored subject of study. The changes in the contents of individual anthocyanins in colored-flesh potato tubers during processing have rarely been addressed in the literature. The aim of the present study was to determine how anthocyanin degradation and profiles are influenced in potatoes of the red-fleshed Herbie 26 variety by different methods of processing. Potato samples were divided into four categories to be analyzed, namely, raw material, potato cubes, French fries, and chips. The dried cubes, French fries, chips, semi-finished products, and finished products, obtained through laboratory processing, were examined for anthocyanin content and composition. The production process of cubes, chips, and French fries led to losses of the examined anthocyanins; however, these losses differed depending on the technological stage. The greatest losses of these compounds were determined after the final production processes, i.e., pre-frying, frying, and drying. Chip production led to the lowest losses of anthocyanins. Omitting the blanching stage in chip production allowed the retention of more anthocyanins. Pelargonidin-3-feruloylrutinoside-5-glucoside, having the highest percentage in the raw material (approximately 50%), followed by pelargonidin-3-caffeoylrutinoside-5-glucoside, proved to be the most thermally stable.

scholarly journals Perencanaan Perbaikan Proses pada Produksi Genteng dengan Metode Six Sigma

2010 ◽  
Vol 10 (1) ◽  
pp. 61
Author(s):  
Dwi Iryaning Handayani
Keyword(s):  
Production Process ◽  
Six Sigma ◽  
Raw Material ◽  
Technical Problems ◽  
Sigma Level ◽  
Step Control ◽  
Critical Process ◽  
Recommended Action ◽  
Do So

UD. BJ Mendit on Mendit Barat, Kec. Pakis is one of centrale of home industry in Malang with it's roof production process. From the observation that the researcher do into UD. BJ Mendit, finded that the production process had been doing often with technical and non technical problems that make some failed roof product with the criterion are keropos, break, barst, gopel, sandbank. Way of this roof production planning repair is important to do so that can make this production unit produce an unfailed product and reduce loss. Purposes of this research are identifying types of roof failed product, analysing main cause of roof failed product with FMEA, and giving recommended action for Mendit's roof production process repair. This research doing the same steps as same as Six Sigma cycle: DMAIC, but not doing the last step, Control. On Define step, are doing product identifying and make the Six Sigma team. On Measure step, are determining priority failed product identifying into CTQ (Critical To Quality) and measurement of present performance with counting the DPMO (Defect Per Million Opportunities) dan Sigma level. On Analyze step, is detecting main atributs that influencing the failed product on CTQ. On Improve step, is doing process improvement with developing alternative to reduce failed product atributs. From the steps had done, finded that the biggest failed criterion is keropos. Keropos is caused by lack of skill and correctness of worker on processing the raw material, can also caused by process execution which not fully corret so that produce critical process to be repaired first to increase the quality of Mendit's roof.

scholarly journals Garam Indonesia Berkualitas: Studi Kandungan Logam Berat Timbal (Pb) Pada Garam [The Quality of Indonesia Salt: Study of Heavy Metal Lead (Pb) Levels in the Salt]

2019 ◽  
Vol 11 (1) ◽  
pp. 43
Author(s):  
Nurus Samsiyah ◽  
Anita Dewi Moelyaningrum ◽  
Prehatin Trirahayu Ningrum
Keyword(s):  
Heavy Metal ◽  
Production Process ◽  
Descriptive Analysis ◽  
Raw Material ◽  
Soil Environment ◽  
Salt Production ◽  
Pb Contamination ◽  
Production Processes ◽  
Post Production

AbstrakKualitas garam sangat ditentukan oleh perlakuan dan penanganan yang diberikan pada saat pra produksi, proses produksi maupun pasca produksi. Kontaminan Pb dalam garam dapat bersumber dari lingkungan perairan laut sebagai bahan baku, tanah sebagai media / tempat produksi garam dan lingkungan udara dimana proses produksi garam berlangsung di lahan terbuka. Tujuan penelitian ini adalah untuk menganalisis kadar logam berat timbal (Pb) dalam garam di Kabupaten Pamekasan. Jenis penelitian ini adalah jenis deskriptif. Teknik pengumpulan data penelitian melalui observasi dan wawancara. Hasil observasi menunjukkan bahwa rata-rata kadar logam berat timbal (Pb) di Kabupaten Pamekasan masih di bawah batas maksimum yang telah ditentukan dalam SNI 3556-2010 dan SNI 7387-2009 yaitu <10 ppm dengan kadar Pb terendah 0,066 ppm dan tertinggi 0,162 ppm. Proses produksi garam kurang sesuai dengan standar yang telah ditetapkan. Oleh karena itu, perlunya penangangan yang baik pada pra produksi, proses produksi hingga pasca produksi pembuatan garam agar kadar Pb tidak meningkat.AbstractThe quality of salt is very determined by the treatment and handling given during the pre-production, production and post-production processes. Pb contamination in salt can be sourced from the marine environment as raw material in the process of making salt, the soil environment as a medium / place of salt production and the air environment where the salt production process takes place in an open area. The aim of research was to analyze levels of lead heavy metals (Pb) of salt in Pamekasan Regency. This research is a descriptive analysis. The techniques of data collecting of this research are observation and interview. Observations indicate that the average level of heavy metal lead (Pb) in Pamekasan regency is still below the maximum limit specified in SNI 3556-2010 and SNI 7387-2009 is <10 ppm which is the lowest grade of 0.066 ppm and grade the highest is 0.162 ppm. The salt production process is not in accordance with established standards The Therefore, the need for good handling in pre-production, production processes to post-production of salt production so that Pb levels do not increase.

scholarly journals Analysis on Product Quality of Semi Refined Carrageenan using Six Sigma and Cost of Poor Quality

2020 ◽  
Vol 9 (3) ◽  
pp. 195-202
Author(s):  
Syamsul Bahri ◽  
◽  
Fachriah Nur Rahmadani ◽  
Armin Darmawan ◽  
◽  
...  
Keyword(s):  
Moisture Content ◽  
Production Process ◽  
Product Quality ◽  
Six Sigma ◽  
Poor Quality ◽  
Raw Material ◽  
Dominant Factor ◽  
Pareto Chart ◽  
Cost Of Poor Quality

The study aimed to minimize defective products to improve the production process quality of PT BI by identifying the most types of defects, calculating Defect per Million Opportunities (DPMO) value, suggesting the quality improvement of the Semi Refined Carrageenan (SRC) production process, and calculating Cost of Poor Quality (COPQ) value. The methods used in this research were Six Sigma and the COPQ. The priority improvement based on the Pareto chart was moisture defects with the percentage of damage of 36.9%. The Sigma level of the production process of PT BI was 3.42 with a defect rate of 27,429 DPMO. The analysis on the cause and effect diagram showed that factors affected the occurrence of defective products were error in reading on moisture content, diverse raw material, the wrong method of mixing raw materials prior to production process, and the lack of inspectors of production process. The most influential-dominant factor was the obsolete machine which causes error in reading on moisture content. The company can take preventive and corrective actions to suppress defective products and improve product quality. Based on the calculation of the COPQ, the costs that must be incurred by the company due to defective products was IDR 1,007,690,694.

scholarly journals DRY MIXTURES AND MIXING EQUIPMENT FOR THEIR PRODUCTION

2021 ◽  
Vol 5 (12) ◽  
pp. 145-150
Author(s):  
Y. Fadin ◽  
O. Shemetova
Keyword(s):  
Building Materials ◽  
Raw Materials ◽  
Mixing Process ◽  
Chemical Additives ◽  
High Quality ◽  
Main Indicator ◽  
History Of ◽  
The Creation ◽  
The Stability

Today’s economic situation creates conditions for revising the existing base of materials and raw materials in construction, as well as for transforming and using it in the future. One of the ways to achieve this goal is the creation of new types of building materials, more effective and low in the price category compared to the classic ones. Dry building mixtures belongs to such materials. The high quality of dry building mixes is guaranteed by the stability of their composition and the properties of the ingredients used. Saving time when using high-quality dry building mixes will allow to get an irreproachable end result. A necessary component in the manufacture of dry building mixtures is the mixing process, which includes the preparation of raw materials, dosing and the distribution of chemical additives. The main indicator of the quality of the finished product in the production of dry mixes is its uniformity. Therefore, special attention is paid to the mixing section in the production line. The variety of bulk materials and their properties contributes to the creation of various types of mixers for high-quality mixing of components. The article discusses the history of the emergence of dry building mixes and mixing equipment for production.

Penyuluhan Sistem Keamanan Pangan Dalam Produksi Keripik Tempe Di Desa Parerejo Kabupaten Jawa Timur

2019 ◽  
Vol 3 (1) ◽  
pp. 104
Author(s):  
Fesdila Putri Nurani ◽  
Ely Kurniati
Keyword(s):  
Food Safety ◽  
Shelf Life ◽  
Production Process ◽  
Food Product ◽  
Raw Material ◽  
Traditional Food ◽  
The Real ◽  
Quality Of Food ◽  
Physical Hazard

Food Safety sistem is a method that commonly use to guarantee the quality of food product in order to avoid hazard which can causing harm to the consumer. One of the well-known traditional food, Tempe, which is made from fermented soybean, has consumed by most of people in Indonesia. Tempe has a short shelf life. The aim of processing Tempe are to make the shelf life longer and also to diversify product of Tempe. One of the most popular product of Tempe is Tempe cracker. Parerejo village is well-known as one of the Tempe and Tempe cracker production base in East Java. Unfortunately, its production has not yet applied Food Safety Sistem. Some actions were needed in order to improve the knowledge of the Tempe and Tempe cracker producers about Food Safety Sistem. Firstly, questionnaires were distributed to the Tempe and Tempe Cracker producers in Parerejo village to determine the level of community understanding about Food Safety Sistem. After distributing the questionnaires, the next action was presenting of the definition, the aspects and the importance of implementation Food Safety Sistem in the production process of Tempe and Tempe cracker. Questionnaires showed that most of the producers of Tempe and Tempe crackers in Parerejo village realizes the importance of implementation Food Safety Sistem. In other hand, Food Safety Sistem has some obstacles to fully apply in the production process. The biggest challenge is the production facilities. Improving sanitation sistems such as sanitation of workers and equipment is one of the real efforts that can be done to improve the production sistem. Sortation of raw material also an effort to avoid physical hazard that can causing harm of the product. At least, awareness of the community about Food Safety Sistem have improved and committed to do some correction in order to avoid the hazard in production process.

Sign in / Sign up

Export Citation Format

Share Document