Expert examination of quality indicators of mayonnaise TM "Slavoliya"

2021 ◽  
pp. 112-116
Author(s):  
L.V. Molokanova ◽  
O.V. Kudinova
Keyword(s):  
Quality Indicators ◽  
Physico Chemical ◽  
Microbiological Indicators

The article presents the results of the expert examination of the quality of mayonnaise of TM "Slavoliya", OOO (LLC) "Slavoliya Group" according to organoleptic, physico-chemical and microbiological indicators.

scholarly journals Мікробіологічний контроль м'ясних та м'ясорослинних консервів

2017 ◽  
pp. 81-84
Author(s):  
О. С. Гавриленко ◽  
О. А. Хоміцька ◽  
О. В. Загорулько
Keyword(s):  
Quality And Safety ◽  
Canned Food ◽  
Trade Network ◽  
Manufacturing Enterprises ◽  
Physico Chemical ◽  
Microbiological Indicators ◽  
Current Standards

У статті наведено результати досліджень якості 22-х зразків м'ясних  та м'ясорослинних консервів  українських виробників за органолептичними, фізико-хімічними та мікробіологічними показниками. Проаналізовано показники якості  та безпечності консервів, що реалізуються в торговій мережі по  Україні. За результатами проведених досліджень встановлено невідповідності згідно з діючими стандартами за органолептичними, фізико-хімічними та мікробіологічними показниками, що свідчить про порушення  на  етапах виробництва дослідних зразків  консервів українських підприємств-виробників. The article presents the results of research on the quality of 22 samples of meat and meat-plant canned products of Ukrainian manufacturers by organoleptic, physico-chemical and microbiological indicators. The indicators of quality and safety of canned food, sold in the trade network in Ukraine, are analyzed. According to the results of the conducted studies, inconsistencies have been established according to the current standards for organoleptic, physico-chemical and microbiological indicators, which indicates violations at the stages of production of pre-production canned food of Ukrainian manufacturing enterprises.

Removal of Indicator Microorganisms in Wastewater Reservoir in Relation to Physico-Chemical Variables

1993 ◽  
Vol 27 (7-8) ◽  
pp. 321-329 ◽  
Author(s):  
B. Fattal ◽  
Y. Puyesky ◽  
G. Eitan ◽  
I. Dor
Keyword(s):  
Heterotrophic Bacteria ◽  
Light Transmission ◽  
Oxygen Demand ◽  
Correlation Coefficients ◽  
Indicator Microorganisms ◽  
Physico Chemical ◽  
Different Seasons ◽  
The Mean ◽  
Microbiological Indicators

Wastewater effluent in Israel was sampled in six reservoirs during different seasons. All the reservoirs were tested for biological oxygen demand (BOD), chemical oxygen demand (COD), total suspended solids (TSS), light transmission, temperature, pH, dissolved oxygen (DO), chlorophyll - a, phytoplankton, Zooplankton, as well as microbiological indicators (E.coli. enterococci, heterotrophic bacteria and F+ bacteriophages). The mean reduction of COD, BOD and TSS was 72%, 76% and 45%, respectively and the mean levels at the entrances to the reservoirs were 380 mg/l, 230 mg/l, and 265 mg/l, respectively. The percent reduction of the various microorganisms tested at the entrance to the reservoir and in the reservoir itself ranged between 83.2% and 99.98%. Significant correlation coefficients were found between the concentrations of the various microbiological indicators tested, as well as between the number of indicator microorganisms and pollution parameters (BOD, COD and TSS). A good correlation was found between BOD vs. COD, BOD vs. TSS, and TSS vs. COD. From this preliminary study it may be concluded that a) storage of wastewater in the reservoirs improves the quality of the effluent, and b) changes in physico-chemical parameters and the concentration of enteric microorganisms are significantly correlated.

scholarly journals The effect of apple powder on the consumption of crispbread

2020 ◽  
Vol 81 (4) ◽  
pp. 122-130
Author(s):  
A. E. Kovaleva ◽  
E. A. Pyanikova ◽  
E. I. Bykovskaya ◽  
E. V. Ovchinnikova
Keyword(s):  
Quality Indicators ◽  
Chemical Parameters ◽  
Point Scale ◽  
Whole Wheat ◽  
Rye Flour ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
Taste And Smell ◽  
Kursk Region

The results of the influence of a dry powder obtained from Antonovka apples growing in the Kursk region on the consumer properties of crispbreads in which whole wheat and rye flour were partially replaced with apple powder in the amount of 10, 15 and 20% are presented. The optimal content of dried apple powder in baked samples of crispbread was determined during the experiment by the results of a study of organoleptic and physico-chemical quality indicators of samples. To assess the quality of the developed samples of crispbreads, an expert method was used to determine the weighting factors of product quality indicators. In the course of the calculations for experts, the most significant indicator was taste; the second by weight - appearance; the third is smell; fourth is form; fifth – color; the sixth is a view in kink. During the study of organoleptic indicators using a point scale, the largest amount of points (28.8 points) was gained by a sample of bread with the addition of 20% apple powder (it replaced 10% whole wheat and rye flour, respectively). This sample had an appearance interspersed with flavors and the presence of minor bubbles; pleasant taste and smell characteristic of apples; uniform color; rectangular shape; layered, with uniform porosity, without swelling, hardening, traces of an unbreakable appearance in a kink. The study of physical and chemical parameters made it possible to establish that with an increase in the amount of the additive (Antonovka apple powder), the mass fraction of moisture and acidity increase due to dietary fiber and acids that make up the apple powder.

EVALUATION OF THE QUALITY OF GROATS PRODUCED FROM RICE GRAINS OF DIFFERENT VARIETIES

2021 ◽  
Author(s):  
О.Н. ШЕЛУДЬКО ◽  
Н.К. СТРИЖОВ ◽  
В.О. ЛАГУТА
Keyword(s):  
Quality Indicators ◽  
Storage Conditions ◽  
Rice Grain ◽  
Regulatory Requirements ◽  
Rice Varieties ◽  
Rice Grains ◽  
Pest Infestation ◽  
Physico Chemical ◽  
Average Sample

Проведена оценка качественных показателей крупы, выработанной из зерна риса разных сортов и хранившейся в стандартных условиях, для определения ее класса. В качестве объектов исследования были 6 образцов крупы трех типов из зерна риса сортов Снежинка, Кураж, Регул, Лидер, Рапан и Сонет. Для получения объективных данных производили отбор средней пробы и определяли: органолептические показатели, влажность, содержание доброкачественного ядра, сорных примесей, испорченных и битых ядер, необрушенных зерен; пожелтевших, глютинозных и меловых ядер риса, ядер с красными полосками и красных, а также кислотность крупы и зараженность вредителями. Класс рисовой крупы определяли в соответствии с требованиями ГОСТ 6292–93. Установлено, что все исследованные образцы рисовой крупы по органолептическим и физико-химическим показателям соответствуют нормативным требованиям, что косвенно подтверждает отсутствие нарушений при ее хранении. Крупы из зерна риса сортов Снежинка, Лидер и Рапан по качественным показателям отнесены к рисовой крупе высшего класса и рекомендованы для детского питания. Рисовые крупы из сортов Кураж, Регул и Сонет по содержанию дробленого зерна и меловым ядрам превышали норму, установленную для рисовой крупы высшего класса, поэтому отнесены к первому классу. The evaluation of the quality indicators of groats produced from rice grains of different varieties and stored under standard conditions was carried out to determine its class. The objects of the study were 6 samples of three types of groats from rice grain varieties Snezhinka, Kurazh, Regul, Lider, Rapan and Sonet. The average sample was taken to obtain objective data and determined: organoleptic parameters, humidity, the content of a benign kernel, weed impurities, spoiled and broken kernels, unbroken rice grains; yellowed, glutinous and chalky rice kernels, kernels with red stripes and red, acidity of cereals, pest infestation. The class of rice cereals was determined in accordance with the requirements of GOST 6292–93. It was found that all the studied samples of rice groats according to organoleptic and physico-chemical parameters comply with regulatory requirements, which indirectly confirms the absence of violations of its storage conditions. Cereals made from rice grains of the Snezhinka, Lider and Rapan varieties are classified by quality indicators as high-class rice cereals and are recommended for baby food. Сereals made from rice varieties Kurazh, Regul and Sonet in terms of the content of crushed grain and chalk kernels exceeded the norm established for rice cereals of the highest class, therefore they are classified as the first class.

scholarly journals USE OF IODINE-CONTAINING ADDITIVES IN THE PRODUCTION OF WELLNESS BAKERY PRODUCTS

2019 ◽  
pp. 137-144
Author(s):  
Nataliia Buialska ◽  
◽  
Valeriya Voedilo ◽  
Natalya Denisova ◽  
◽  
...  
Keyword(s):  
Quality Indicators ◽  
Nutritional Value ◽  
Bakery Products ◽  
Total Iodine ◽  
Target Setting ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Physicochemical Studies ◽  
Further Development

Urgency of the research. The iodine supply of the population is one of the most important task in many countries, including Ukraine. Iodine enrichment of bakery products contributes to its solution. Target setting. The enrichment of bakery products with iodine is promising direction. However, it is still not used widely due to insufficient data. Actual scientific researches and issues analysis. Works of many domestic and foreign scientists are devoted to the problem of iodine deficiency. Uninvestigated parts of general matters defining. Issues of the efficiency of using various iodine-containing additives and their influence on the organoleptic and physico-chemical indicators of the quality of bakery products have not been studied sufficiently. Further development of the assortment of bakery products fortified with iodine is required. The research objective. The aim of the work was to investigate the effect of iodine-containing additives on organoleptic and physico-сhemical quality indicators of bakery products from wheat flour for improving the nutritional value of bread and producing wellness food products. The statement of basic materials. The advisability of using iodine-containing additives “Iodaktiv” and “Laminariia” in the technology of bakery products in order to improve their quality, raise nutritional value and provide wellness properties of finished products has been proved on the basis of scientific and experimental data. On the basis of organoleptic and physicochemical studies it was established that studied bread samples containing additive “Iodaktiv” in quantity of 0,13 g and additive “Laminariia” in quantity of 0,5 g are characterized by higher quality indicators. Conclusions. Consumption of bread fortified with additives “Iodaktiv” and “Laminariia” in optimal concentrations provides intake of approximately 55 μg of iodine or 37 % of the total iodine daily dose, which is recommended.

scholarly journals Improving the technology of cooking baursaks for children with the addition of carrot flour

2021 ◽  
pp. 37-43
Author(s):  
H. Sh. Shkol ◽  
A. A. Tulegen
Keyword(s):  
Chemical Composition ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Chemical Parameters ◽  
Organoleptic Quality ◽  
Physico Chemical

In this article, it is proposed to improve the technology of preparing baursaki dough for children with the addition of carrot flour. I focused on the advantages and features of carrot flour, was selected as an additive to the test for baursaks, and analyzed the chemical composition. In the course of the study, for wheat flour 5%, 10%, 15%, 20%, 25% cook baursaks with the addition of carrot flour. The dough was kneaded with a mixer, as it had a creamy consistency. Baked baursaks with the addition of carrot flour had good organoleptic quality indicators. The use of an optimal recipe prepared with the addition of carrot flour to wheat flour shows the effectiveness of the production of national baursaks and allows not only to improve the quality of finished products, but also to expand the range of food for children. Baursaks prepared from a mixture with 15% carrot flour are recognized as the most suitable for organoleptic and physico-chemical parameters.

Criteria for evaluation of the coordinate measurements quality of parts geometric parameters at pilot-experimental production

2019 ◽  
pp. 3-8
Author(s):  
N.Yu. Bobrovskaya ◽  
M.F. Danilov
Keyword(s):  
Quality Indicators ◽  
Quality Management System ◽  
Technical Specification ◽  
Experimental Production ◽  
Technological Heredity ◽  
Coordinate Measurements ◽  
Reasonable Choice ◽  
The Stability ◽  
Geometric Elements

The criteria of the coordinate measurements quality at pilot-experimental production based on contemporary methods of quality management system and traditional methods of the measurements quality in Metrology are considered. As an additional criterion for quality of measurements, their duration is proposed. Analyzing the problem of assessing the quality of measurements, the authors pay particular attention to the role of technological heredity in the analysis of the sources of uncertainty of coordinate measurements, including not only the process of manufacturing the part, but all stages of the development of design and technological documentation. Along with such criteria as the degree of confidence in the results of measurements; the accuracy, convergence, reproducibility and speed of the results must take into account the correctness of technical specification, and such characteristics of the shape of the geometric elements to be controlled, such as flatness, roundness, cylindrical. It is noted that one of the main methods to reduce the uncertainty of coordinate measurements is to reduce the uncertainty in the initial data and measurement conditions, as well as to increase the stability of the tasks due to the reasonable choice of the basic geometric elements (measuring bases) of the part. A prerequisite for obtaining reliable quality indicators is a quantitative assessment of the conditions and organization of the measurement process. To plan and normalize the time of measurements, the authors propose to use analytical formulas, on the basis of which it is possible to perform quantitative analysis and optimization of quality indicators, including the speed of measurements.

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

DECOLOURIZATION AND COD REMOVAL OF WASEWATER FROM ETHANOL PRODUCTION PROCESS FROM MOLASSES BY COAGULANTION USING INORGANIC ALUM

2010 ◽  
Vol 13 (3) ◽  
pp. 92-102
Author(s):  
Trung Duc Le
Keyword(s):  
Ethanol Production ◽  
Oxygen Demand ◽  
Cod Removal ◽  
Treated Wastewater ◽  
Treatment Processes ◽  
Physico Chemical ◽  
Biological Methods ◽  
Treatment Step ◽  
Main Material

The industrial production of ethanol by fermentation using molasses as main material that generates large quantity of wastewater. This wastewater contains high levels of colour and chemical oxygen demand (COD), that may causes serious environmental pollution. Most available treatment processes in Vietnam rely on biological methods, which often fail to treat waste water up to discharge standard. As always, it was reported that quality of treated wastewater could not meet Vietnameses discharge standard. So, it is necessary to improve the treatment efficiency of whole technological process and therefore, supplemental physico-chemical treatment step before biodegradation stage should be the appropriate choice. This study was carried out to assess the effect of coagulation process on decolourization and COD removal in molasses-based ethanol production wastewater using inorganic coaglutant under laboratory conditions. The experimental results showed that the reductions of COD and colour with the utilization of Al2(SO4)3 at pH 9.5 were 83% and 70%, respectively. Mixture FeSO4 – Al2(SO4)3 at pH 8.5 reduced 82% of colour and 70% of COD. With the addition of Polyacrylamide (PAM), the reduction efficiencies of colour, COD and turbidity by FeSO4 – Al2(SO4)3 were 87%, 73.1% and 94.1% correspondingly. It was indicated that PAM significantly reduced the turbidity of wastewater, however it virtually did not increase the efficiencies of colour and COD reduction. Furthermore, the coagulation processes using PAM usually produces a mount of sludge which is hard to be deposited.

Physico-Chemical Assessment of Groundwater Quality of Ahmednagar Industrial Area

2011 ◽  
Vol 4 (4) ◽  
pp. 228-230
Author(s):  
Patil S.S Patil S.S ◽  
◽  
Gandhe H.D Gandhe H.D ◽  
Ghorade I.B Ghorade I.B
Keyword(s):  
Groundwater Quality ◽  
Industrial Area ◽  
Physico Chemical ◽  
Chemical Assessment
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