scholarly journals Effects of Mixing Duration and Raw Materials on the Physicochemical, Microstructural and Sensorial Properties of Sausages Prepared From Red Tilapia (Oreochromis sp.)

2021 ◽  
Vol 34 (4) ◽  
Author(s):  
ABU BAKAR ASYRUL-IZHAR ◽  
◽  
NORIZAH MHD SARBON ◽  
MOHAMMAD RASHEDI ISMAIL-FITRY
Keyword(s):  
Moisture Content ◽  
Linear Expansion ◽  
Raw Materials ◽  
Raw Material ◽  
Colour Properties ◽  
Mixing Times ◽  
Sensory Acceptability ◽  
Water Holding ◽  
Carbohydrate Contents

Tilapia can be commercialised to produce sausages. However, the use of minced tilapia or tilapia surimi as the raw material and different mixing durations of the ingredients using the bowl cutter during the sausage production could affect the quality of the products. This study determined the effects of different mixing durations (10, 15 or 20 min) on the physicochemical, microstructural and sensorial properties of sausages made from minced tilapia and tilapia surimi. The washing of the minced tilapia during the surimi production significantly increased the tilapia surimi moisture content and pH, while reducing the protein, fat and ash contents. Subsequently, the addition of other ingredients to produce the sausages influenced the moisture, fat, ash and carbohydrate contents of both types of sausages. The type of raw material and mixing duration showed significant interactions in terms of linear expansion, water holding capacity and colour properties of the sausages. Individually, the tilapia surimi sausage had a better linear expansion, cohesiveness, colour and sensory acceptability than the minced tilapia sausage. The mixing times of 15 and 20 min produced better results for the physicochemical and sensory properties of both types of sausages. However, the gel strengths of both types of sausages were better when mixed for 15 min and the microstructure images supported this. Based on the results obtained, this study concluded that tilapia surimi as the raw material with 15 min of mixing duration is recommended to produce a better-quality sausage.

scholarly journals PHARMACEUTICO-ANALYTICAL STUDY OF SHODHITA SHILAJATU

2020 ◽  
pp. 1-6
Author(s):  
K. A. Patil ◽  
Satish G Patil ◽  
R S Sarashetti
Keyword(s):  
Specific Gravity ◽  
Moisture Content ◽  
Analytical Study ◽  
Normal Limit ◽  
Raw Materials ◽  
Raw Material ◽  
Physical Constants ◽  
Ancient Time

In the Pharmaceutical process of different forms of medicines raw material & its quality plays an important role. During ancient time Vaidyas were themselves used to collect the raw materials herbs based on their occurrence and organoleptic characters, i.e., typical taste, texture, smell, color, and there types after selection they utilized them in preparing medicines. Based on their own observations, principles of drug processing and ideal quality of finished product, etc., have been documented by them. The principles were developed based upon the scientific parameters prevailing in those days. Materials and Method: Raw Shilajatu was subjected to Shodhana and Shodhita shilajatu was subjected to analytical study. The required materials for the process were collected from the Pharmacy of BLDEA's AVS Ayurveda Mahavidyalaya pharmacy Vijayapur, analytical lab. Raw drugs were purchased from Dorle and Sons retailer from Kolhapur Maharashtra. Shilajatu shodhana was carried out according to reference mentioned in Rasaratna samuchaya. Analytical tests concern Indian Pharmacopeia methods were followed. Result: Raw Shilajatu took 5 ½ hour to 6hour in Shodhan procedure in both batches. Three days for drying. In analytical tests physical constants like pH ash value, solubility, specific gravity, moisture content etc result values were under normal limit.

scholarly journals The Quality of Alkali Treated Cottonii (ATC) Made from Eucheuma cottonii Collected from Different Regions In Indonesia

2013 ◽  
Vol 8 (3) ◽  
pp. 117 ◽  
Author(s):  
Muhamad Darmawan ◽  
Bagus Sediadi Bandol Utomo ◽  
Raekal Amral Yuda Mulia
Keyword(s):  
Melting Point ◽  
Moisture Content ◽  
Raw Materials ◽  
Gel Strength ◽  
Ash Content ◽  
Raw Material ◽  
Sulphate Content ◽  
Eucheuma Cottonii

The presented study has been carried out in order to study the quality of Alkali Treated Cottonii (ATC) made from Eucheuma cottonii which being collected from different regions in Indonesia (Belitung, Nusa Tenggara Barat and Lampung). The quality variables analyzed were the characteristics of raw materials (Clean anhydrous weed and impurities) and the characteristics of ATC produced (moisture content, ash content, acid insoluble ash content, yield, gel strength, sulphate content, gelling -melting point). The analysis was done in 3 replicates and the data were statistically analyzed using SPSS 15 package software. Results indicated that the raw material from Lampung had a better quality than those from Nusa Tenggara Barat and Belitung. In addition, the characteristics of ATC produced from these three raw materials showed that seaweed from Lampung produced better quality ATC than those from Nusa Tenggara Barat and Belitung in terms of their gel strength, sulphate content and yield.

TECHNOLOGICAL ASPECTS OF HIGH QUALITY RAW MATERIAL OBTAINING FOR PECTIN PRODUCTION

1970 ◽  
pp. 47-50
Author(s):  
I. A. Ilina ◽  
I. A. Machneva ◽  
E. S. Bakun
Keyword(s):  
Raw Materials ◽  
Thermal Characteristics ◽  
Environmental Safety ◽  
Raw Material ◽  
High Quality ◽  
Temperature Conductivity ◽  
Drying Temperature ◽  
Plant Raw Materials ◽  
Gel Forming Ability

  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.

scholarly journals A Methodology Based on FT-IR Data Combined with Random Forest Model to Generate Spectralprints for the Characterization of High-Quality Vinegars

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1411
Author(s):  
José Luis P. Calle ◽  
Marta Ferreiro-González ◽  
Ana Ruiz-Rodríguez ◽  
Gerardo F. Barbero ◽  
José Á. Álvarez ◽  
...  
Keyword(s):  
Random Forest ◽  
Raw Materials ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Raw Material ◽  
Support Vector ◽  
Protected Designation Of Origin ◽  
Ft Ir

Sherry wine vinegar is a Spanish gourmet product under Protected Designation of Origin (PDO). Before a vinegar can be labeled as Sherry vinegar, the product must meet certain requirements as established by its PDO, which, in this case, means that it has been produced following the traditional solera and criadera ageing system. The quality of the vinegar is determined by many factors such as the raw material, the acetification process or the aging system. For this reason, mainly producers, but also consumers, would benefit from the employment of effective analytical tools that allow precisely determining the origin and quality of vinegar. In the present study, a total of 48 Sherry vinegar samples manufactured from three different starting wines (Palomino Fino, Moscatel, and Pedro Ximénez wine) were analyzed by Fourier-transform infrared (FT-IR) spectroscopy. The spectroscopic data were combined with unsupervised exploratory techniques such as hierarchical cluster analysis (HCA) and principal component analysis (PCA), as well as other nonparametric supervised techniques, namely, support vector machine (SVM) and random forest (RF), for the characterization of the samples. The HCA and PCA results present a clear grouping trend of the vinegar samples according to their raw materials. SVM in combination with leave-one-out cross-validation (LOOCV) successfully classified 100% of the samples, according to the type of wine used for their production. The RF method allowed selecting the most important variables to develop the characteristic fingerprint (“spectralprint”) of the vinegar samples according to their starting wine. Furthermore, the RF model reached 100% accuracy for both LOOCV and out-of-bag (OOB) sets.

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.

Research of drying kinetics of prepared wheat flour

2021 ◽  
Vol 9 (16) ◽  
pp. 212-220
Author(s):  
Liubomyr Khomichak ◽  
◽  
Inha Kuznietsova ◽  
Svetlana Vysotska ◽  
Sergiy Tkachenko ◽  
...  
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Raw Material ◽  
Convective Drying ◽  
Kinetic Dependence ◽  
Vital Functions ◽  
Kinetic Coefficients ◽  
Kinetics Of

Introduction. Processing of grain raw material with influence on starch or albumens by application of heat treatment creates the variety of functional properties of a product and is perspective in the modern terms vital functions of man. Research methods and methods. The flour obtained from wheat of the Ascanian wheat and from wheat of the soft varieties: Sophia ("sweet wheat"), Blond (soft) and Chornobrova (enriched with micro- and macronutrients) were used in the study. Thermal modification of flour samples was carried out in a convective manner. The control sample for determining the quality indicators is obtained in industrial conditions, extruded wheat flour produced by LLC "AS groups, LTD". Research results. The obtained kinetic dependence shows the gradual loss of moisture standards with different speed which accordingly influences on duration of drying. The moisture content of the drying agent most affects the intensity at the initial stage of the constant drying rate. With an increase in the moisture content of the coolant, the period of constant drying increases and the amount of evaporated moisture increases during this period. With the subsequent removal of moisture from raw materials, the degree of influence of this parameter on the intensity decreases. The nature of the drying curves is the same and the recommended process for obtaining modified flour is the process duration of 300 minutes or 5 hours. It was determined microscopically, that the samples of dried wheat flour have a purpose and are partially destroyed by starch granules and amorphization of biocomposite materials. Based on the data on the kinetics of drying flour samples, the kinetic coefficients and values of the critical moisture content for drying wheat flour were calculated, which is 1.18-1.30 %. It was determined that for the sensorial indicators the obtained samples have indicators characteristic of the varietal characteristics of wheat, from which the flour was taken. In terms of physical and chemical parameters, the modified wheat flour samples are not inferior to the well-known industrial sample of extruded flour. Conclusions. Use of flour, obtained from the wheat with different correlation of amilose and amylopectin, positively influences on a technological process and allows to extend the assortment of modified starch products, and accordingly, food products. Kinetics of the convective drying standards of the flour is investigated. Researches showed that a it is physically modified flour obtained from the different sorts of the soft wheat is not inferior in quality to the extruded wheat flour.

scholarly journals TECHNICAL AND TECHNOLOGICAL SOLUTIONS FOR PREPARING FLAX RAW MATERIALS FOR PROCESSING

2021 ◽  
pp. 227-237
Author(s):  
Yu. Вerezovsky ◽  
T. Kuzmina ◽  
M. Yedynovych ◽  
G. Boyko ◽  
N. Lyalina ◽  
...  
Keyword(s):  
Raw Materials ◽  
Hollow Structure ◽  
Weather Conditions ◽  
Raw Material ◽  
Hollow Structures ◽  
Adverse Weather Conditions ◽  
Adverse Weather ◽  
Long Time ◽  
Experimental Researches

The article contains theoretical and experimental researches in the field of the preservation of flax raw material of high moisture content. In the article, factors that are worsening the quality of flax raw material, resulting in non-observance of agrotechnical and technological requirements of preparing, collecting, harvesting the stem material, adverse weather conditions and other factors, are considered. The objective of this paper is to study the influence of preservation agents’ concentrations and of hollow structure device on the quality of flax raw material during long-time storage. In the article, the influence of aqueous preservatives’ concentration, humidity, storage length on the quality of fibrous products, obtained as a result of processing stem material, is analyzed. The influence of the device of hollow structures, as an alternative to preservatives, on the storage process of bast crops stem material was evaluated. The method of flax retted straw storage is described, actions of the main factors influence on the strength of fibers are analyzed. It is demonstrated, that prolongation of flax raw material preservation time can be made by using preservatives without considerable wastes of quality.

scholarly journals Construction sands of Podillya: patterns of distribution, resources and use

2019 ◽  
Vol 27 (3) ◽  
pp. 510-519
Author(s):  
M. Syvyj ◽  
B. Gavrychok
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Simultaneous Increase ◽  
Clay Material ◽  
Material Base ◽  
Resource Base ◽  
Apparent Correlation ◽  
The Baltic ◽  
Further Development

This article presents the characteristics of the resource base of building sands within the three Podillya regions, the patterns of sands distribution, and proposals for increasing the extraction of raw materials . The construction sands of Podillya are confined to the Upper Cretaceous, Neogene and Anthropogenicdeposits. The decrease of the thickness of the sandy strata of the Opilsk Neogene suite in the eastern direction was observed with the simultaneous increase in the thickness of the overlapping strata of the rocks. There is no apparent correlation between the thickness of sandy interlayers and the quality of sands. The interdependence of the chemical composition of Neogene sands and the sand size module is established.The genetic predisposition for the distribution of building sands in different parts of the Podillya territory has been established. Four groups of sand deposits of different age have been identified within the Podillya regions, which contrast sharply with single deposits in the neighbouring territories.There is a very uneven distribution of explored reserves of sandy raw materials across the region and accordingly in the provision of construction sands in the different oblasts /regions of Podillya. The areas best provided with sandy raw materials are the central districts of Ternopil region and Slavutsky district of Khmelnytsky region . Sands of the Baltic stage distributed in Vinnytsia region are mostly poor in quality, clogged with clay material and require enrichment. The further development of the mineral raw material base and the prospects for increasing the production of construction sand in the Podillya regions is associated with the increase in production at the prepared deposits, the commissioning of reserve deposits, the conducting of prospecting and exploration work in the proposed potentially exploitable areas and additional exploration of individual deposits that are exploited. The research allows us to evaluate objectively the existing base of sand raw materials for various purposes in the Podillya region and to develop on this basis measures to increase it. The importance of the study is determined by the acute shortage of the raw material in most administrative districts of Khmelnytsky and Vinnytsia regions, by the growth in the volume of construction work (and accordingly the requirements for sandy raw materials) both in Podillya and in the country.

scholarly journals Создание гибридов сверхсахарной кукурузы с высоким уровнем антиоксидантной активности с использованием тест-системы на основе стабильного радикала DPPH

2016 ◽  
pp. 50-56
Author(s):  
В. В. Поздняков ◽  
Ю. В. Харченко ◽  
Л. Я. Харченко ◽  
О. В. Анцыферова
Keyword(s):  
Antioxidant Activity ◽  
Functional Food ◽  
Raw Materials ◽  
Raw Material ◽  
Maize Starch ◽  
Wide Range ◽  
Total Antioxidant ◽  
Index Value ◽  
Canning Industry

Гибриды сахарной и сверхсахарной кукурузы являются хорошим сырьем для производства функциональных пищевых продуктов, в том числе диетического и детского питания. Важными показателями высокого качества этих продуктов являются повышенное содержание белка и ценного масла, незначительное количество плохо усвояемого кукурузного крахмала и высокое содержание антиоксидантов, а также отменные вкусовые качества. В работе представлены данные по оценке антиоксидантной активности большой группы новых перспективных гибридов сверхсахарной кукурузы среднеспелой группы, созданных с целью получения ценных источников сырья для консервной промышленности. Значения показателя общей антиоксидантной активности варьировали в широком интервале значений (от 31,8 % до 60,4 %, 568,4–1008 мкг/г семян), что указывает на перспективность использования этого важного биохимического параметра в селекции сверхсахарной кукурузы на качество. Hybrids of excess sugar maize are good raw material for the production of functional food products, including baby food and diet. Important indicators of high quality of these products are high protein content and a valuable oil, a small amount of poorly digestible maize starch and a high content of antioxidants, and also excellent taste qualities. The paper presents data on the evaluation of the antioxidant activity of a large group of promising new hybrids of excess sugar maize of mid-group created in order to obtain valuable raw materials for the canning industry. Index value of total antioxidant activity varied over a wide range (from 31,8 % to 60,4 %, 568,4–1,008 mg/g of seed), which indicates on promising use of this important parameter in the breeding of biochemical excess sugar maize on quality.

scholarly journals Reforestation of ‘Village Forest’ to Improve Sustaiability Creative Industries in Desa Siponjot

2021 ◽  
Vol 5 (2) ◽  
pp. 714-722
Author(s):  
Noverita Sprinse Vinolina ◽  
Antonio Marro Sipayung ◽  
Dardanila ◽  
Sondang Pintauli
Keyword(s):  
Forest Restoration ◽  
Raw Materials ◽  
Economic Value ◽  
Economic Benefits ◽  
Musical Instruments ◽  
Creative Industries ◽  
Raw Material ◽  
High Quality ◽  
The Village

This program is conducted to assist Siponjot Village while empowering the people of Siponjot Village to be able to utilize and maximize the benefit of the village forest. Village forest might support the availability of raw materials required for making musical instruments, such as high quality of wood, including how to process wood waste from making musical instruments to be used as creative souvenirs and improve the economic value. The raw material for production determined its results of the production of wood-based musical instruments. Thus, in order to produce a high quality tanginang, hasapi, and gondang, which previously began to be produced by arts crafts in the Sitangkubang area of ​​Siponjot Village, a high quality of raw materials is needed. The community service team surveyed the location of planting seeds for village forest restoration, provided socialization related to the importance of village forest cultivation and the suitability of the Siponjot Village area for the cultivation of these plants. Village forest restoration aims to maintain the beauty and beauty of the village. Implementation of village reforestation activities starting from socializing forest tourism and the strength of village forests to the community, followed by a discussion about village forest management and its economic benefits. Handover of a thousand units of forest plant seedlings given to the villagers of Siponjot as part of the forest restoration program in the area.

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