scholarly journals FEATURES MERCHANDISING RESEARCH OF FUR PRODUCTS

2021 ◽  
Author(s):  
Жиленко ◽  
Новицька
Keyword(s):  
Quality Indicators ◽  
Raw Materials ◽  
Market Value ◽  
Production Method ◽  
Quality And Safety ◽  
Safety Requirements ◽  
Regulatory Documents ◽  
Retail Chains ◽  
Definition Of

Today, the range of fur products on the market is formed mainly due to the products of foreign manufacturers. Every year it is more and more difficult for a consumer to find a product of appropriate quality, since retail chains include in their assortment low-quality goods, the manufacturers of which do not fulfill the quality and safety requirements according to domestic regulatory documents. The purpose of this article is to study features that affect the quality and grade of fur and finished fur products, study defects and its impact on products, draw up a consistent scheme for researching fur products, analyze consumer properties and evaluate the quality of fur products using mink coats as an example. A merchandising expert examination of fur goods when determining its market value consists in classifying the goods as one of the classification categories, determining the characteristics of the goods and changing its quality indicators, and establishing the production method. The variety of semi-finished fur products is determined in accordance with the quality of the fur, depending on the maturity of the hairline, the presence of defects, the definition of ridge, size and other characteristics that significantly affect the quality and price of fur raw materials. The use of the proposed scheme for the study of fur products will allow determining quickly the type, quality and grade of fur and finished fur products, to prevent errors in determining the market value of fake, artificial, dyed and low-quality fur.

scholarly journals Research of quality and safety indicators of organic raw materials for development of new cookie recipes

2021 ◽  
pp. 36-40
Author(s):  
Alina Tkachenko ◽  
Ivan Syrokhman ◽  
Lyudmyla Guba ◽  
Yulia Basova ◽  
Elena Goryachova
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Atomic Absorption ◽  
Acid Composition ◽  
Nutritional Value ◽  
Raw Materials ◽  
Quality And Safety ◽  
Drying Method ◽  
Safety Requirements

Studies of quality and safety of organic flour and oils for the development of cookies are considered. The objects of the study are samples of organic spelt, corn and coconut flour; and samples of organic oils (camelina and hemp). The purpose of the study is to substantiate the feasibility of using organic raw materials for the development of new cookie recipes. To determine the quality and safety of organic flour, the nutritional value, physicochemical parameters and safety indicators (content of salts of heavy metals) have been analyzed. To determine the quality of organic oils, the fatty acid composition has been analyzed. Standard methods have been used for the study. The moisture content of the flour has been determined by the drying method. Ash content – by the method of organic matter charring. Atomic absorption and flameless atomic absorption methods have been used to determine the safety indicators of the flour. The fatty acid composition of oils has been determined by gas chromatography. It has been proved, that organic raw materials meet the safety requirements of the Regulation of maximum levels of certain contaminants in food, approved by the Order of the Ministry of Health of Ukraine № 368 of 13.05.2013 and can be used as a promising enrichment for the nutritional value of cookies

Compound feed from different producers for piglets and their comparative assessment

2021 ◽  
pp. 3-12
Author(s):  
N. I. Kulmakova ◽  
T. A. Magomadov ◽  
N. M. Kostomakhin ◽  
M. N. Dmitrieva ◽  
H. Saleh
Keyword(s):  
Raw Materials ◽  
Comparative Assessment ◽  
Feed Additives ◽  
The Body ◽  
Animal Origin ◽  
Quality And Safety ◽  
Processing Technologies ◽  
Starting Compound ◽  
Federal Standard

The quality of raw materials and goods of animal origin depends first of all on the safety of feed, their balance in terms of the main nutrients and digestibility by the body. As a rule, the lower the quality and safety of feed, the lower the productivity of all types of animals and poultry. The quality of feed is influenced by all stages of their production: growing conditions, harvesting and storage, processing technologies, canning and preparation for feeding. Where high-quality feed is used in diets, maximum productivity and high realization of the genetic potential of animals are obtained. During the storage and processing of plant and animal raw materials its physic and mechanical, biochemical, sanitary and microbiological properties change. This can be avoided only by observing the sanitary and hygienic requirements for bagging, harvesting, and storing feed. The quality of feed is confirmed by its physical, chemical, organoleptic, microbiological and other indicators, which determines the variety of feed control methods at all stages of their turnover. In this connection, the development and strengthening of control over the quality and safety of feed and feed additives is one of the important tasks of modern animal feeding science. The purpose of the work was to carried out a comparative assessment of four samples of the starting compound feed SK-3 for piglets of different producers. The experimental part of the work has been carried out in the laboratory of veterinary expertise at the compound feed plant LLC “Athens-Volga”. For the study of compound feed an average sample was taken from each sample, separating from the combined sample using a hand scoop according to Federal standard 13496.0-2016. Methods of sampling. Quality and safety control was carried out according to organoleptic, physic and chemical, microbiological indicators and the content of mycotoxins in compound feed. Monitoring of compound feed of the compared samples of the starting compound feed for piglets SK-3 according to the studied indicators has shown that all samples meet the sanitary and hygienic requirements of Federal standard of our country.

Selection and evaluation of suppliers as a quality control element for bakery products

2021 ◽  
pp. 21-25
Author(s):  
Natalia A. Jurk ◽  
Keyword(s):  
Physicochemical Parameters ◽  
Raw Materials ◽  
Objective Assessment ◽  
Expert Assessment ◽  
Control Element ◽  
Bakery Products ◽  
Regulatory Documents ◽  
Tree Diagram ◽  
Organoleptic Parameters

The article presents research in the field of quality management by suppliers of dairy whey to a bakery enterprise in the Omsk region. The general assessment criteria are systematized in the form of a tree diagram, which makes it possible to identify them depending on the target orientation. When evaluating suppliers, such fundamental elements as the quality of purchased raw materials, their cost and timeliness of delivery were taken into account. The results of an expert assessment of the organoleptic parameters of serum, controlled physicochemical parameters and subsequent regression analysis made it possible to establish their compliance with the requirements of regulatory documents. A comprehensive assessment of the possibilities allowed us to give an objective assessment, as well as to make a decision on choosing in favor of one of the suppliers.

IMPACT OF INNOVATIVE METHOD OF PREPARING TOBACCO LEAVES FOR DRYING ON THE BASIC PARAMETERS OF QUALITY OF TOBACCO RAW MATERIAL

2019 ◽  
Author(s):  
Е.Е. Ульянченко
Keyword(s):  
Chemical Composition ◽  
Quality Indicators ◽  
Raw Materials ◽  
Raw Material ◽  
Tobacco Leaves ◽  
Commercial Grade ◽  
Innovative Method ◽  
Main Indicator ◽  
Basic Parameters

Исследовано влияние приема прорезания средней жилки на основные качественные показатели табачного сырья. Исследования проводили на листьях основных сортотипов табака Трапезонд и Остролист по массовым ломкам. Прорезание жилки осуществляли на инновационном оборудовании экспериментальном образце линии подготовки листьев табака к сушке ЛПТС360 (ВНИИТТИ, Краснодар). Качество табачного сырья с прорезанной жилкой определяли по товарным сортам, технологическим и курительным свойствам, химическому составу по методикам лабораторного контроля ВНИИТТИ. Инновационный способ подготовки табака к сушке в едином потоке с применением технологического оборудования, включающего прорезатель, выявил положительный технологический результат. Установлена эффективность приема прорезания средней жилки: срок естественной сушки листьев с прорезанной жилкой сократился в 2,5 раза выход 1го товарного сорта сырья составил 74,60 87,93 выход волокна сырья с прорезанной жилкой превышает минимальное значение технологических норм (75) в 1,15 1,26 раз условный расход сырья на единицу курительных изделий меньше норматива на 6 25 улучшен основной показатель химического состава табачного сырья (число Шмука) в 1,6 4,6 раза у сортотипа Трапезонд, в 1,2 1,5 раза у сортотипа Остролист дегустационные свойства сырья не ухудшились. Инновационный способ подготовки листьев табака к сушке, включающий прием прорезания средней жилки, рекомендуется для применения в производстве табачного сырья. The influence of middle vein cutting method on the main quality indicators of tobacco raw materials is studied. Studies were carried out on the leaves of the main varieties of tobacco Trapezond and Ostrolist, on mass breakdowns. Vein cutting was carried out on the innovative equipment of the line of preparation of tobacco leaves for drying LPTS360 (GNU VNIITTI RAA, Krasnodar). The quality of tobacco raw materials with a cut vein was determined by commercial grades, technological and Smoking properties, chemical composition in accordance with the methods VNIITTI. An innovative method of preparing tobacco for drying in a single stream with the use of technological equipment, including a cutter, revealed a positive technological result. The period of natural drying of leaves with cut veins decreased by 2,5 times. The yield of the 1st commercial grade of raw materials was 74,60 87,93. The output of the fiber raw material with cut vein exceeds the minimum value of technological norms (75) in 1,15 1,26 times. Conditional consumption of raw materials per unit of Smoking products is less than the norm by 6 25. The method of cutting the middle vein of the leaves improves the main indicator in the chemical composition of tobacco raw materials (Schmuck ratio) 1,6 4,6 times in the variety Trapezond and 1,2 1,5 times in the variety Ostrolist. The tasting properties of raw materials have not deteriorated. Analysis of raw material quality indicators showed that the innovative method of cutting the middle vein is effective and recommended for use in the production of tobacco raw materials.

Methodology for managing quality indicators of hardware products with elements of robust design

2020 ◽  
pp. 38-43
Author(s):  
K. G. Pivovarova ◽  
◽  
A. G. Korchunov ◽  
Keyword(s):  
Product Quality ◽  
Quality Indicators ◽  
Robust Design ◽  
Control Method ◽  
Efficient Production ◽  
Related Quality ◽  
Definition Of ◽  
Noise Factors ◽  
The Impact

Production of metalware is characterized with a great variety of shapes and sizes, originality of each product and a multiple-stage process. Various techniques used to process steel sections (such as cold and hot forming, machining, heat treatment, etc.) make it significantly more difficult to tackle product quality problems. Modern product quality management methodologies are based on a wide use of economical, organizational, technical and other methods. This paper describes a production-related quality control method involving certain elements of robust design. This method is based on the definition of noise factors and control parameters, as well as the conduction of noise and principal experiments. The noise experiment will help estimate the impact of disturbing factors (environmental or industrial) on product quality indicators, whereas the principal experiment will help identify the optimum production mode that can deliver the best quality and, at the same time, minimize the production losses. Robust design techniques can be effectively utilized to control the quality of metalware when developing new and optimizing the existing processes. The paper gives an example of how the quality of S10S steel bars can be controlled through the application of efficient production modes enabling to minimize quality-related costs.

scholarly journals INNOVATIVE APPROACH TO THE PRODUCTION OF HIGH QUALITY MILK-RAW MATERIALS

2019 ◽  
pp. 46-55
Author(s):  
Iryna Bernyk
Keyword(s):  
Quality Management ◽  
Management System ◽  
Quality Management System ◽  
Raw Materials ◽  
Raw Milk ◽  
Primary Treatment ◽  
Milk Quality ◽  
Quality And Safety ◽  
Quality Of Milk

The most pressing problems of the food industry today are the quality of food. The main factors influencing this indicator are the quality of raw materials, the technical and technological level of enterprises, the quality management system and food safety. Milk quality cannot be improved in the processing process, at best it can be stabilized, so the milk quality management system should focus on the technological processes of its production and primary treatment using a preventive approach. The sanitary and hygienic quality of milk production is a complex problem that is determined by a number of factors that combine the notion of "technology and culture of production". General bacterial contamination of milk raw materials should be considered as a collection of sources of ingress of microorganisms into the technological environment, in particular the microflora of the surface of the udder and lobes; microflora of udder channels; microorganisms of milking equipment, milk lines, milk packaging; microflora of personnel and environment. The traditional scheme of primary milk treatment provides a consistent picture of the quality and safety of raw milk obtained from its production. Measures to improve the quality and safety of raw milk through additional use of the decontamination process are proposed. The use of ultrasonic cavitation technologies for milk disinfection allows to increase the quality of milk and to get more money for the farm, to provide quality raw materials for dairy enterprises.

scholarly journals ANALISIS JAMINAN MUTU DAN KEAMANAN PANGAN SEPANJANG RANTAI PASOK UDANG BUDIDAYA (ANALYSIS OF QUALITY AND SAFETY ASSURANCE ALONG THE SUPPLY CHAIN OF CULTURED SHRIMP)

2020 ◽  
Vol 12 (1) ◽  
pp. 23
Author(s):  
Rizki Dewi Kristikareni ◽  
Abdul Rokhman ◽  
Achmad Poernomo
Keyword(s):  
Quality Assurance ◽  
Supply Chain ◽  
Gap Analysis ◽  
Raw Materials ◽  
Global Market ◽  
Raw Material ◽  
Quality And Safety ◽  
Shrimp Culture ◽  
Safety Requirements ◽  
Fishery Products

 Udang merupakan komoditas unggulan ekspor Indonesia yang memerlukan bahan baku yang berkualitas dan aman. Untuk mendapatkan bahan baku udang yang sesuai, seluruh anggota rantai pasok harus menerapkan persyaratan jaminan mutu dan keamanan hasil perikanan sesuai Kepmen KP Nomor: 52A/KEPMEN-KP/2013. Tujuan penelitian ini adalah mengevaluasi penerapan persyaratan jaminan mutu dan keamanan hasil perikanan sepanjang rantai pasok bahan baku udang untuk unit pengolahan ikan (UPI) di Jakarta Utara. Dua UPI telah dipilih menjadi responden untuk dirunut ke hulu mengenai pemenuhan persyaratan dimaksud. Pengumpulan data dilakukan melalui survei, observasi dan wawancara kepada UPI, pengumpul/pemasok, pembudidaya dan pembenih. Analisis kesenjangan dan uji korelasi berganda digunakan untuk menilai kesesuaian penerapan persyaratan jaminan mutu dan keamanan hasil perikanan. Hasil identifikasi menunjukkan masih terdapat kesenjangan penerapan yang dilakukan oleh pembudidaya dan pengumpul/pemasok dengan standar yang ada. Tingkat kesesuaian pada pembudidaya 58% (kurang sesuai) dan pemasok 48% (tidak sesuai). Apresiasi UPI terhadap mutu dan keamanan hasil perikanan masih belum memadai, diduga karena permintaan di pasar global sangat tinggi sedangkan pasokannya tidak sesuai. Penerbitan sertifikat yang terpisah-pisah di antara rantai pasok diduga menjadi salah satu penyebab. Diperlukan perubahan strategi kebijakan dalam pelaksanaan sistem sertifikasi udang budidaya untuk ekspor yang terintegrasi dalam satu sertifikat.Shrimp is Indonesia's leading export commodity that requires quality and safe raw materials. To get appropriate shrimp raw materials, all members of the supply chain must apply the quality assurance and safety requirements of fishery products in accordance with Ministerial Decree KP Number: 52A/KEPMEN-KP/2013. This study aimed to evaluate the implementation of quality assurance and safety requirements for fishery products along the supply chain of cultured shrimp raw material suppliers for fish processing units (UPI) in North Jakarta. Two UPIs have been selected as respondents whose suppliers were evaluated regarding the fulfillment of the specified requirements. Data collection was carried out through surveys, observations, and interviews with UPI, collectors/suppliers, farmers, and breeders. Gap analysis and multiple correlation tests were used to assess the appropriateness of the implementation of quality assurance and fishery product safety requirements. The results show that gaps existed between the implementation of the requirement by farmers and suppliers compared with existing standards. The implementation level for farmers is 58% (less according) and the supplier 48% (not according). It was observed that UPI's appreciation of the quality and safety of fishery products was inadequate, allegedly because demand in the global market is very high while the supply does not meet the demand. Issuance of separate quality and safety certificates along the supply chain are believed to be one of the causes. There is a need to change the policy strategy in implementing the shrimp culture certification system for export which can be integrated into one certificate.

FALSIFICATION OF CITRUS JUICES

2021 ◽  
Vol 14 (3(53)) ◽  
pp. 71-78
Author(s):  
Anna Nikolaevna Lilishentseva ◽  
Karolina Vladimirovna Borovaya
Keyword(s):  
Organic Acids ◽  
Raw Materials ◽  
Titratable Acidity ◽  
Quality And Safety ◽  
Acid Ratio ◽  
Wide Range ◽  
Retail Outlets ◽  
Citrus Juices ◽  
Ph Level

The problem of falsification of juice products today is urgent due to the fact that this group of food products is consumed by all segments of the population. Today, at the same time as the presence of a wide range of juices in the modern market, it is quite difficult to identify them and prevent falsification. As a result, there is a need to strengthen control over the quality of juice products and to develop criteria for the authenticity of juices. The article presents the results of the study of the quality of orange juices purchased in the retail outlets in Minsk. In order to identify and detect falsification, a comprehensive assessment of juices was carried out. The author determined the main indicators of the quality and safety of juices such as dissolved solids, titratable acidity, pH level, sugar-acid ratio. However, due to the fact that these indicators can be easily adjusted by adding organic acids, sugars and other components, a study was carried out of such indicators as the content of oxymethylfurfural and formol index, which are the most difficult to falsify. Standard and common methods were used during the experiment. The quality assessment also included an analysis of the causes of deviations that could be found during the study. These causes may be explainable properties of raw materials or technological features of production.

scholarly journals PRODUCTION OF SOLID BIOFUELS FROM GRAIN PROCESSING WASTES

2020 ◽  
Vol 20 (1) ◽  
pp. 48-54
Author(s):  
A. Makarynska ◽  
T. Turpurova
Keyword(s):  
Quality Indicators ◽  
Rice Husk ◽  
Crop Production ◽  
Raw Materials ◽  
Biofuel Production ◽  
Average Particle ◽  
Solid Biofuels ◽  
Solid Biofuel ◽  
European Standards

The article is devoted to the issues of solid biofuel production. The classification of biomass used in the production of solid biofuels by origin is given. The main types of grain waste in the southern region for the production of solid biofuels are identified.The article analyzes the soybean market in the world and Ukraine, shows the trend of growing soybean production, which is caused by the growing demand for food and feed purposes. Soybean yield indicators in Ukraine are analyzed and it is found that Kherson region is one of the leaders of soybean yields for 2019. It is shown that in soybean cultivation in Ukraine a considerable amount of secondary resource is obtained - straw, as a by-product of crop production. It is established that the average yield of rice of Kherson region prevails in Ukraine, a large amount of rice husk is formed during processing of raw rice. Physico-mechanical properties of rice husk and soybean straw have been determined. The possibility of production of fuel briquettes from the waste was considered, technological scheme of production of fuel briquettes from waste, which are formed at the enterprises of processing industry and by-products of crop production is given. The technology of production of fuel briquettes from soy straw and rice husk was introduced at the enterprise of Kherson region, which is engaged in cultivation and processing of soybeans and rice. Quality indicators of fuel briquettes were determined: humidity, ash, sulfur, carbon content, volatile matter yield and specific combustion heat. It is established that the quality of fuel pellets is significantly influenced by humidity, degree of grinding and physical and chemical properties of raw materials. When the moisture content of raw materials more than 14% decreases the density of the granules and, due to the evaporation of moisture, cracks appear in the granules, which reduce their strength. With the reduction of the average particle size of the biomass to 2 mm, the quality of the fuel products increases, but the fine fraction of the biomass of the matrix is erased. The heat of combustion of the obtained solid briquettes exceeds the normative values of European standards at a level not lower than 18 MJ / kg. Ash content (0.5 %), normalized by European standards, is practically unavailable for Ukrainian producers, fuel briquettes made from soy straw and husks have higher normalized ash values in accordance with 7.0 and 14.0 %, which reduces their quality indicators.

scholarly journals Investigation of safety and mineral composition of fresh petioles of Аrctium lappa L

2021 ◽  
Vol 296 ◽  
pp. 07010
Author(s):  
Olga Viktorovna Deryusheva
Keyword(s):  
Mineral Composition ◽  
Raw Materials ◽  
Wild Plants ◽  
Wild Plant ◽  
Wild Mushrooms ◽  
Plant Raw Materials ◽  
Regulatory Documents ◽  
Negative Effect ◽  
Quality Of Products

The range of food stuffs having a rich composition of useful substances can be greatly enhanced by using a great variety of wild plants growing in Siberia. Apart from familiar widely used wild mushrooms, berries and other wild plants a biennial herbage plant, namely, great burdock can be used. Precise requirements to safety of wild plants growing in Russia are not available in regulatory documents. This makes it much more difficult to pass the procedures of confirming the conformity of products. This also has a negative effect on the processes of harvesting, storage, processing and transportation of wild plant raw materials. The key goal of testing the quality of products is to ensure safety of food stuffs. This goal can be achieved by further study of wild plants and by establishing precise standards of safety.

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