scholarly journals Applications of Polymeric Membranes Ultrafiltration Process on the Retention of Bentonite Suspension

2019 ◽  
Vol 56 (1) ◽  
pp. 97-102 ◽  
Author(s):  
Laurentiu Tataru ◽  
Valentin Nedeff ◽  
Narcis Barsan ◽  
Andrei Victor Sandu ◽  
Emilian Mosnegutu ◽  
...  
Keyword(s):  
Membrane Filtration ◽  
Final Analysis ◽  
Polymeric Membranes ◽  
Retention Efficiency ◽  
Filtration Membrane ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Filtration Surface ◽  
Ultrafiltration Process

In the field of purification and treatment of waste water resulting from various domestic and industrial activities, classical methods of retention of pollutants almost can no longer eliminate their large quantities, and this signifies a problem related to the environment. Filtration membrane technology has a larger footprint in the removal of these pollutants, and their success is due to virtually the quality of the resulting water. This paper highlights the development of a wastewater ultrafiltration process, containing bentonite, an inorganic compound found in wastewater from industries such as the steel industry, food industry, and so on. This study aims to find the relation between all parameters present in the ultrafiltration process, respectively how these parameters can influence each other. The study is necessary because bentonite, from a common substance, can be a dangerous pollutant, especially if it comes into contact with other compounds that in chemical reactions can harm the environment, and this raises questions to researchers who are experimenting with water purification technologies at a state-of-the-art level. At the same time, the study aims at determining the percentage of bentonite retaining on the membrane filtration surface, and in the final analysis of how bentonite can block the pores of the membrane or deposit on its surface. Throughout the entire ultrafiltration experiment it will be monitorized parameters related to organic membrane with hollow fibers and the results of physico-chemical indicators obtained at the final of the process. The results of the study showed that bentonite can be retained more than 20%. Accumulation of bentonite on the surface of the membrane decreased slightly the volume of permeate at the end of the experiment, resulting in an insignificant decrease in the volume of the liquid in the membrane. The results on bentonite retention efficiency and dependence parameters in the ultrafiltration process will be detailed in the present paper.

scholarly journals Development of the recipe and technology of dessert butter with black currant

2021 ◽  
Vol 285 ◽  
pp. 05007
Author(s):  
Inessa Zachesova ◽  
Maria Gorbacheva ◽  
Anna Merkylova ◽  
Natalia Shagaeva
Keyword(s):  
Black Currant ◽  
Optimal Amount ◽  
Energy Value ◽  
Retail Chain ◽  
Chemical Indicators ◽  
Physico Chemical

Butter is in constant demand among consumers, as it has a high nutritional and energy value. However, the range of butter sold in the retail chain is represented by such names as Traditional, Amateur, Peasant, Chocolate. In this connection, there is a need to create new types of butter with high consumer properties. The technology and recipes of dessert butter with black currant have been developed. The analysis of organoleptic and physico-chemical indicators of the quality of the developed butter with black currant is carried out. The optimal amount of black currant is determined when creating dessert butter.

scholarly journals DEVELOPMENT OF NEW CRISPY BREADS WITH THE INCLUSION OF VEGETABLE ADDITIVES AND EVALUATION OF THEIR QUALITY

2018 ◽  
Vol 6 ◽  
pp. 18-25
Author(s):  
Maryna Mardar ◽  
Tetiana Bordun ◽  
Rafaela Znachek ◽  
Svitlana Vikul
Keyword(s):  
Control Sample ◽  
Chemical Properties ◽  
Herbal Supplements ◽  
Organoleptic Evaluation ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Mountain Ash ◽  
Tea Extract

Spelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are presented. For a tasting evaluation, a point scale has been developed for the organoleptic evaluation of sugary-grain crispy breads. On the basis of which the organoleptic analysis of crispy breads, enriched with herbal supplements, has been carried out It is established that the introduction of vegetable additives in the composition of crispy bread leads to an improvement in the organoleptic characteristics of finished products. These products are characterized by a crispy, porous structure, an attractive light cream color, a harmonious taste, a pronounced smell of used additives. According to the results of the tasting evaluation, samples enriched with herbal supplements received the highest score in relation to the control sample, which meets the requirements of potential consumers. On the basis of physico-chemical indicators, it has been established that the introduction of grain additives to crispy breads does not impair the physic-chemical properties of these products. On the basis of the obtained data, the expediency of the production of new spelt-based crispy breads with the inclusion of enriching additives with improved organoleptic properties is substantiated.

scholarly journals Surface Water and Groundwater Quality Evaluation in a Mining Area

2020 ◽  
Vol 71 (6) ◽  
pp. 124-131
Author(s):  
Alina Cochiorca ◽  
Valentin Nedeff ◽  
Narcis Barsan ◽  
Ion Sandu ◽  
Emilian Mosnegutu ◽  
...  
Keyword(s):  
Surface Water ◽  
Dissolved Oxygen ◽  
Mining Area ◽  
Chemical Parameters ◽  
Chemical Indicators ◽  
Surface Water And Groundwater ◽  
Physico Chemical ◽  
Three Rivers

This paper presents a monitoring of groundwater and surface water in the mining area Tg. Ocna, by analyzing 16 physico-chemical parameters (pH, turbidity, dissolved oxygen, Pb, Ni, Cu, Fe, Mn, Zn, Cr, Mg, SO42-, Al, NO2-, NO3-, NH4+), from three rivers Slanic, Trotus and Valcele, a small lake Groapa Burlacu, a fountain and three monitoring drilling wells (F11, F16 and F17). Studies on the quality of surface water and groundwater in areas near mines are important due to extraction and exploitation of salt. The samples were collected in April 2019. Following the analyzes, their results are included in the following concentration ranges: pH 7.21 to 8.46 unit. pH, turbidity 0.54 to 169 NTU, dissolved oxygen 6 to 8.59 mg/L, Pb 0.075 to 0.095 mg/L, Ni 0.026 to 1.05 mg/L, Cu 0.088 to 0.809 mg/L, NO2- 0.001 to 0.037 mg/L and NO3- 0.290 to 4.34 mg/L. The pH, turbidity and dissolved oxygen were measured in situ using portable equipment�s. As for the other parameters, they were analyzed in the water laboratory from Vasile Alecsandri University of Bacau by using spectrophotometry. Some concentrations of the physico-chemical indicators of the water samples analyzed were found to be more than the water quality classes.

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 Comparison of the physico-chemical meat quality of the breeds Mangalitsa and Large white with regard to the slaughter weight

10.5219/1334 ◽  
2020 ◽  
Vol 14 ◽  
pp. 135-141
Author(s):  
Ivan Imrich ◽  
Eva Mlyneková ◽  
Juraj Mlynek ◽  
Marko Halo ◽  
Tomáš Kanka
Keyword(s):  
Protein Content ◽  
Meat Quality ◽  
Large White ◽  
Slaughter Weight ◽  
Meat Composition ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Positive Effect ◽  
Weight Groups

The aim of this study was to compare the quality of musculus longissimus dorsi in the breeds of Mangalitsa and Large White with regard to the slaughter weight. Large White (LW) breed and White Mangalitsa (Ma) breed were used in the experiment. The system of housing and feeding was the same in both of the monitored breeds. The pigs were fed with the same feeding mixture ad libitum. According to the slaughter weight, the pigs were divided into three groups: up to 100 kg, 101 – 110 kg and over 110 kg. The breed Ma had a significantly lower drip loss than the breed LW. Evaluating the color of the meat, the LW breed has showed significantly higher L* (lightness, white ±black) and lower a* (redness, red ± green) values than the Ma breed. Within the chemical meat composition, the Ma breed had a significantly higher water content in MLD compared to the LW breed. Generally, there were no major differences in the meat quality between the Mangalitsa and Large White breeds. Finally it can be concluded that the breed Mangalitsa showed more favorable values of the physico-chemical indicators. Comparing the quality of the meat with regard to the slaughter weight, there were no large differences between individual weight groups. A higher slaughter weight has positively influenced mainly the color of the meat, as pigs weighing more than 110 kg achieved a significantly lower value of L* and a higher value of a* in comparison to pigs of the lower weight. As a positive effect of a higher slaughter weight can be considered its effect on the protein content in the meat, as pigs weighing over 100 kg have a significantly higher protein content in the meat than pigs weighing below 100 kg.

The HACCP principles as a criterion for the production of food quality and safety

2020 ◽  
pp. 32-36
Author(s):  
D. Zhuravskaya-Skalova ◽  
Andrey Bazarkin ◽  
A. Samoylov
Keyword(s):  
Published Data ◽  
Quality And Safety ◽  
Product Quality Control ◽  
Independent Laboratory ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Food Quality And Safety ◽  
Control Procedures ◽  
The Relationship

The article is devoted to the generalization of published data, including those published in Product Quality Control, on independent laboratory control of microbiological and physico-chemical indicators of various products and the results of inspection by auditors of a number of small food enterprises. The work was carried out in order to establish the relationship between the correctness of performance of control procedures in production facilities and the quality of their products.

Development of flour-based culinary products for school nutrition

2020 ◽  
pp. 47-52
Author(s):  
A.E. Alekseev
Keyword(s):  
Nutritional Value ◽  
Rice Flour ◽  
School Nutrition ◽  
Chemical Indicators ◽  
Special Place ◽  
Physico Chemical ◽  
Confectionery Products ◽  
Main Components

Flour-based culinary products are in demand by various consumer groups. These products occupy a special place in the nutrition of schoolchildren. The article discusses the main components and features of the influence of rice flour on confectionery products with high nutritional value. The influence of rice flour on the formation of the quality of flour-based semi-finished products with its use is revealed. The compositions of ingredients, preserving the traditional shape and taste of flour-based products, are selected. The recipes are developed, and the competitiveness of the developed flour-based products from rice flour is evaluated. Organoleptic and physico-chemical indicators of the developed products were studied.

Development of the recipe composition of enriched breadcrumbs with non-traditional types of raw materials

2021 ◽  
Vol 30 (4) ◽  
pp. 48-50
Author(s):  
S. I. Lukina ◽  
◽  
E. I. Ponomareva ◽  
S. M. Pavlovskaya ◽  
Kh.Yu. Botasheva ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Optimal Ratio ◽  
Chemical Indicators ◽  
Physico Chemical

The results of studies of organoleptic and physico-chemical indicators of the quality of dough and finished rusks with different composition of recipe components are presented. The optimal ratio of the added additives and the nutritional value of finished products has been established.

scholarly journals Preparation and testing of solutions for organ perfusion and preservation in transplantation

2008 ◽  
Vol 65 (8) ◽  
pp. 596-600
Author(s):  
Mirjana Antunovic ◽  
Dragana Aleksic
Keyword(s):  
Shelf Life ◽  
Hospital Pharmacy ◽  
Membrane Filtration ◽  
Ph Value ◽  
Chloride Ions ◽  
Preservation Solution ◽  
Physico Chemical ◽  
Htk Solution ◽  
Pharmacy Setting

Background/Aim. Histidine-tryptophan-ketoglutarate (HTK) solution is the most frequently used solution for the preservation of abdominal organs by leading transplant centers worldwide. The aim of the study was to investigate whether it is possible to prepare this kind of perfusion solution in the hospital pharmacy. In the hospital pharmacy setting we prepared HTK preservation solution and tested its quality, and in accordance with the obtained results recommended its shelf-life. Methods. A multicomponent HTK solution was prepared following standardized aseptic procedures for sterile products. Components of HTK solution were dissolved in water for injection under aseptic conditions and the obtained solution was sterilized by bacteriological membrane filtration (0,22 ?m). The quality of the produced solution was examined using physical and physico-chemical methods and biological tests. Following pharmacopoeial regulations, we examined clarity, pH value, sterility and performed testing on pyrogens. The content of the amino acids histidine and triptophan was determined by using high pressure liquid chromatography (HPLC) method. The concentrations of chloride ions were investigated by retitration method. Atomic absorption spectrometry and ion-exchange chromatography with conductometric detection were used for determining the level of magnesium and calcium ions and the concentrations of sodium and potassium ions in HTK solution, respectively. Results. It was shown that the quality of the prepared HTK solution complied with the regulation demands. Also, pH value of the solution as a function of storage temperature, remained in the physiological range (pH 7.4). Conclusion. According to the obtained results of physico-chemical and biological testing it can be concluded that in the hospital pharmacy setting with the applied technological procedure, we can produce HTK preservation solution of the required quality. Keeping of HTK preservation solution in a refrigerator at 4?C warrants its shelf-life of six months. .

scholarly journals Microbiological and physico-chemical characterisation of well water in the town of Korhogo, Côte d’Ivoire

2021 ◽  
Vol 15 (3) ◽  
pp. 1264-1275
Author(s):  
Ollo Kambire ◽  
Konan Mathurin Yao ◽  
Sampah Georges Eblin ◽  
Diegon Arnaud Romain Tokpa ◽  
Rose Koffi-Nevry
Keyword(s):  
Water Samples ◽  
Membrane Filtration ◽  
Anaerobic Bacteria ◽  
Living Organism ◽  
Human Consumption ◽  
Well Water ◽  
Total Coliforms ◽  
Spectrophotometric Methods ◽  
Physico Chemical

Water is essential to the life of every living organism. The water used by the consumer must be safe for the preservation of his health. The objective of this study was to assess the quality of well water used in households in the city of Korhogo. To do this, water samples were taken from the wells of different households. Parameters such as pH, temperature, electrical conductivity and total dissolved solids were measured at the sampling sites. Nitrates and ammonium were determined by spectrophotometric methods using sodium salicylate and indophenol blue, respectively. The membrane filtration technique has been used for the enumeration of total coliforms, Escherichia coli, fecal enterococci, sulfite-reducing anaerobic bacteria, yeasts and moulds. The agar incorporation method was used for the enumeration of mesophilic aerobic germs. The non-conformity relative to pH was 73%. All wells were contaminated with nitrates and ammonium. Non-compliance rates of 80% and 53% were obtained for nitrates and ammonium respectively. Non-compliance with mesophilic aerobic germs, total coliforms, E. coli and fecal enterococci was 100% for each indicator. No spore of sulphite-reducing clostridia has been identified. Contamination rates of 80% (mould) and 67% (yeast) were recorded. The moulds isolated from the various water samples belong to the genus Aspergillus. The quality of well water in households is not suitable for human consumption. These waters require treatment or household residents must switch to other safe sources of drinking water.

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