Raising Intensity and Modeling the Process of Inulin Extraction from Raw Materials of Plant Origin

2020 ◽  
Vol 987 ◽  
pp. 149-156
Author(s):  
Igor Yurevich Aleksanyan ◽  
Albert Hamed-Harisovich ◽  
Roman Vakhaevich Mutsaev ◽  
Miguel Antonio Salvatierra Barzola ◽  
Thi Sen Nguen
Keyword(s):  
Raw Materials ◽  
Process Analysis ◽  
Process Intensification ◽  
Jerusalem Artichoke ◽  
Extraction Process ◽  
Experimental Data Processing ◽  
Different Temperatures ◽  
Patent Literature ◽  
Energy Consuming ◽  
Series Of Experiments

The key and most energy-consuming process in obtaining inulin is the extraction process. The effectiveness of technology as a whole depends on this procedure. The present research is devoted to studying statics and kinetics of inulin water extraction from artichoke with the purpose of intensification, optimization and modeling of extraction process. Analysis of technical and patent literature has allowed to reveal the ways of aggregation of inulin extraction, in particular, by influence of ultrasonic oscillations on the object of processing. To study the statics of the extraction process, i.e. equilibrium states of the system of interacting substances with the purpose of determining equilibrium concentrations at different temperatures with the use of ultrasonic radiation, kinetic laws of the process and to select rational operating parameters and extraction process intensification, a series of experiments and experimental data processing were carried out. On the basis of the obtained data the process modeling is carried out and the model of mass transfer while inulin extraction is calculated. After have been analyzed the obtained results, in particular, fields of inulin concentration in Jerusalem artichoke and kinetic curves of extraction, it was concluded that in the process of extraction there are slight gradients of concentrations observed, which cause "soft" extraction modes. Furthermore, ultrasonic treatment application at the frequency of radiation 20-22 kHz reduces the duration of the extraction process and significantly increases specific output of inulin. The equations obtained are necessary not only to determine the duration of extraction and its rational mode parameters, but also to model the extraction process mathematical results. These research results can be used in the field of food science and industry, as well as in the development and design of food equipment.

scholarly journals Intensification of the extraction process of phenolic compounds from Acorus calamus leaves

2021 ◽  
pp. 4-10
Author(s):  
Oleksiy Andryushayev ◽  
Olena Ruban ◽  
Yuliia Maslii ◽  
Inna Rusak
Keyword(s):  
Phenolic Compounds ◽  
Raw Materials ◽  
Extraction Process ◽  
Raw Material ◽  
Acorus Calamus ◽  
Optimal Conditions ◽  
Ultrasonic Action ◽  
Different Temperatures ◽  
Method Of Extraction ◽  
Temperature Time

The aim. To determine the intensified method of extraction of phenolic compounds from Acorus calamus leaves and optimal conditions for the process. Materials and methods. In order to develop the optimal intensified method of extraction samples were prepared in different conditions of raw materials-extractant ratio, temperature, time and multiplicity. As a raw materials spectrophotometrically pre-standardized Acorus calamus leaves were used. The extraction was carried out in a hermetically sealed ultrasonic extraction reactor PEX 1 (REUS, Contes, France). As the criteria of extraction efficiency were indicators of dry residue and total amount of flavonoids determined using methods described in State Pharmacopoeia of Ukraine. The amount of flavonoids was determined spectrophotometrically on a certified device Specord 200 (Analytik Jena, Germany). Results. According to our research results it was found that ultrasonic action and addition of surfactant significantly improves the efficiency of the extraction process. The optimal conditions for the process were determined. Experimentally proved that the rational raw material-extractant ratio is 1:15. Comparative study of the extraction process with different temperatures showed that the highest amount of extractives is achieved at temperature 70 °C and 45 min of duration. The optimal extraction multiplicity is 3. Conclusions. As a result of the study, the intensified extraction method for Acorus calamus leaves – re-maceration with ultrasound – was established. The conducted researches allowed to develop the method of extraction, expedient in the conditions of the modern pharmaceutical industry.

Effects of Bi3+ Doping Amounts on the Magnetic Properties of FeSmO3 Nanopowders

2014 ◽  
Vol 680 ◽  
pp. 61-65
Author(s):  
Xuan Wen Liu ◽  
He Liu ◽  
Yu Zhang ◽  
Xi Wei Qi
Keyword(s):  
Magnetic Properties ◽  
High Purity ◽  
Remanent Polarization ◽  
Raw Materials ◽  
Molar Ratio ◽  
Molar Ratios ◽  
Coprecipitation Process ◽  
Different Temperatures ◽  
Series Of Experiments ◽  
Almost All

The samples of FeSmO3 nanopowders were synthesized from the main raw materials of FeCl3 and SmCl3 by coprecipitation process. The samples were prepared by different precipitating agents including Na2CO3,NaOH and triethylamine (C6H15N). When the precipitating agent was NaOH, almost all of the Sm3+ and Fe3+ were precipitated. In this series of experiments, the molar ratios of Sm3+ to Fe3+ were 0.95:1, 1:1, 1.05:1, 1.1:1, 1.15:1 and 1.2:1. And when the molar ratio was 1.2:1, there was the least impurities in the obtained samples. The samples were sintered in the oven at different temperatures including 600°C,700°C, 800°C and 900°C. And only at 900°C, were the FeSmO3 nanopowders made without impurities. The Sm3+ in FeSmO3 was substituted by the Bi3+ in different doping amounts, which urged the preparation of BixFeSm(1-x)O3 nanopowders. And these nanopowders were characterized by XRD, VSM, SEM and fluorescent property technologies. The results showed that the obtained nanopowders were in high purity when x was 5% and it had the highest remanent polarization when x was 15%.

scholarly journals Extraction of Frozen Berry Raw Materials with a Vibration Tray Device

2022 ◽  
Vol 51 (4) ◽  
pp. 849-858
Author(s):  
Liubov Plotnikova ◽  
Igor Plotnikov ◽  
Pavel Ivanov ◽  
Andrey Semenov ◽  
Irina Plotnikova ◽  
...  
Keyword(s):  
Process Parameters ◽  
Economic Efficiency ◽  
Raw Materials ◽  
Cell Structure ◽  
Low Frequency ◽  
Extraction Process ◽  
Regression Equations ◽  
Processing Efficiency ◽  
Series Of Experiments ◽  
Power Costs

Introduction. Products containing natural extracts are in great demand. However, poor production technologies make them too expensive to satisfy consumer demand. As a result, a variety of intensification methods have been developed to increase the economic efficiency of extraction, e.g. low-frequency mechanical vibrations. However, frozen raw materials have to be processed at low temperatures, which makes the method less efficient. The research objective was to intensify the extraction process from frozen berries in a vibration tray device by increasing the temperature of the system of interacting phases. Study objects and methods. The research involved frozen cranberries and blueberries. They grow everywhere in Western Siberia and are rich vitamins and minerals. The berries were subjected to slow freezing at –18°C, which destroyed the cell structure and increased the processing efficiency. The study was carried out in a lab device with a vibrating tray. All parameters were measured by standard methods. Results and discussion. The extraction device was equipped with a jacket into which a coolant was fed, i.e. water with a temperature of 55°C. A preliminary series of experiments revealed two negative aspects associated with the supply of coolant into the jacket. First, the surface layer started to thaw, which reduced the efficiency of grinding. Second, the processing time increased. A new method was developed to solve these problems: the coolant was supplied at the end of the grinding. The time of the coolant supply depended on the type of raw materials. The processes that occurred within the device depended on two factors: the frequency of vibrations of the tray and the diameter of the holes in the tray. These factors could be adjusted to intensify the process, but they increased the power costs and energy consumption. A series of experiments determined the optimal values of these parameters. A mathematical analysis revealed regression equations, i.e. how the destruction time and power costs affected the main parameters. The established optimal process parameters made it possible to determine the minimal time of the destruction process: for cranberries – 2.5 min, for blueberries – 1.5 min. The minimal power consumption was 17.8 watts for cranberries and 11.7 watts for blueberries. Conclusion. The research increased the economic efficiency of the technological process of natural extraction, which can reduce the cost of the finished product and increase its availability. The values of the process parameters can be used to design new similar devices and serve as practical recommendations for berry extraction in vibration tray devices.

scholarly journals Rheological and Microbiological Characteristics of Hops and Hot Trub Particles Formed during Beer Production

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 681
Author(s):  
Monika Sterczyńska ◽  
Marek Zdaniewicz ◽  
Katarzyna Wolny-Koładka
Keyword(s):  
Rheological Properties ◽  
Raw Materials ◽  
Raw Material ◽  
Microbiological Analysis ◽  
Waste Products ◽  
Low Viscosity ◽  
Post Process ◽  
High Shear Rates ◽  
Different Temperatures ◽  
Beer Production

During the production of beer, and especially beer wort, the main wastes are spent grain and hot trub, i.e., the so-called “hot break.” Combined with yeast after fermentation, they represent the most valuable wastes. Hot trub is also one of the most valuable by-products. Studies on the chemical composition of these sediments and their rheological properties as waste products will contribute to their effective disposal and even further use as valuable pharmaceutical and cosmetic raw materials. So far, hot trub has been studied for morphology and particle distribution depending on the raw material composition and beer wort extract. However, there are no preliminary studies on the rheological properties of hot trub and hops. In particular, no attention has yet been paid to the dependence of these properties on the hop variety or different protein sources used. The aim of this study was to examine the effect of different hopping methods on hot trub viscosity and beer wort physicochemical parameters. Additionally, the hop solutions were measured at different temperatures. A microbiological analysis of hop sediments was also performed to determine the post-process survival of selected microorganisms in these wastes. For manufacturers of pumps used in the brewing industry, the most convenient material is that of the lowest viscosity. Low viscosity hot trub can be removed at lower velocities, which reduces costs and simplifies washing and transport. The sediments also had similar equilibrium viscosity values at high shear rates.

Synthesis of Polyurethane Dendrimers and Transfer Properties of Dye

2013 ◽  
Vol 457-458 ◽  
pp. 65-71
Author(s):  
Jing Ru Jia
Keyword(s):  
Methyl Orange ◽  
Phase Transfer ◽  
Raw Materials ◽  
Toluene Diisocyanate ◽  
Polymerization Process ◽  
Process Conditions ◽  
Addition Polymerization ◽  
Different Temperatures ◽  
The Difference ◽  
Transfer Properties

The polyfunctional organic compounds 2- hydroxymethyl -1,4- butanediol (trihydric alcohol) and toluene diisocyanate -2, 4- diisocyanate (TDI) were taken as the raw materials in this study. A polyurethane dendrimer was synthesized by utilizing the difference in the reaction activity of two isocyanate groups of TDI at different temperatures. The polymerization process conditions were studied. The addition polymerization of para-position NCO groups occurred at 50 °C, and that of ortho NCO groups occurred at 90 °C. According to the structure of the dendrimer synthesized, methyl orange was used as the guest molecule. Consequently, the aqueous methyl orange showed a phase transfer. With the increase of dendrimer concentration, the transfer rate of methyl orange increased.

Research of pneumatic conveyor for overloading of fuel pellets

2021 ◽  
pp. 88-96
Author(s):  
N. Spodyniuk ◽  
◽  
L. Horbachenko ◽  
Keyword(s):  
Key Words ◽  
Agricultural Sector ◽  
Raw Materials ◽  
Agricultural Waste ◽  
High Quality ◽  
Fuel Pellets ◽  
Energy Consuming ◽  
Loading And Unloading

The constant development of the country's agricultural sector allows the production of biofuels, such as fuel pellets, from agricultural waste - straw, corn and sunflower husks. However, the transportation of fuel pellets is quite energy consuming. The process of loading and unloading, transportation over long distances requires complex mechanized equipment. The use of a pneumatic conveyor for grain reloading will allow to provide high-quality transportation of fuel pellets. The aim of the article was to investigate the operation of the pneumatic conveyor for overloading fuel pellets, to determine the optimal indicators that affect the productivity of the pneumatic conveyor. Since fuel pellets, as raw materials, are structurally similar to cereals, a study of the pneumatic grain conveyor PTZ-25 was conducted. The dependence of the productivity of the pneumatic conveyor on the lifting height h, m and the length of the pipelines L, m was obtained. The obtained results showed that by reducing the length of the pipelines by four times and the lifting height by half, the productivity of the pneumatic conveyor will increase by 1.15 times. Key words: fuel pellets, pneumatic conveyor, productivity

CALCULATION OF PARAMETERS OF A DIFFUSION PROCESS WITH A CONCENTRATION-DEPENDENT DIFFUSION COEFFICIENT

2020 ◽  
Author(s):  
Е.Г. СТЕПАНОВА ◽  
Б.Ю. ОРЛОВ ◽  
М.А. ПЕЧЕРИЦА
Keyword(s):  
Diffusion Coefficient ◽  
Diffusion Process ◽  
Transfer Problem ◽  
Extraction Process ◽  
Electrochemical Activation ◽  
Calculation Of Parameters ◽  
Sucrose Solutions ◽  
Diffusion Transfer ◽  
Preliminary Preparation ◽  
Series Of Experiments

Приведено решение нелинейной задачи диффузионного переноса с учетом предварительной подготовки экстрагента методом электрохимической активации. Для расчета параметров процесса использована капиллярная модель. Показаны результаты расчета симплекса концентраций от числа Фурье Е = f(Fo). Представлены экстракционные кривые в чистых сахарных растворах с различными видами экстрагентов и температурами процесса 20 и 70°С. Аналитическая обработка кинетических кривых позволила определить основные параметры диффузионного процесса экстрагирования сахарозы. Проведен полный двухфакторный эксперимент lnЕ= f(С; τ), получено уравнение регрессии и построена поверхность отклика, которая исследована методом неопределенных множителей Лагранжа с получением оптимальных значений для проведенной серии опытов С = 15,4% и τ = 750 с. Выполненные расчеты позволяют моделировать внутренний массоперенос экстрагирования концентрационно-зависимого коэффициента диффузии сахарозы при наложении электрического поля при обработке экстрагента. We present a solution to the nonlinear diffusion transfer problem, taking into account the preliminary preparation of the extractant by electrochemical activation (ECHA). A capillary model is used to calculate the process parameters. The results of calculating the concentration simplex from the Fourier number E= f(Fo) are shown. The description of the laboratory installation, the method of the process, and the modes of ECHA preparation of extractants are given. Extraction curves in pure sucrose solutions with different types of extractants and process temperatures are presented. Analytical processing of the kinetic curves of the sucrose extraction process for the regular stage of the process allowed us to determine the main parameters of the diffusion process. A complete two-factor experiment lnE= f(C; τ) was performed. A regression equation was obtained and the response surface was constructed, which was studied by the method of indeterminate Lagrange multipliers to obtain optimal values for the series of experiments С = 15,4% and τ = 750 s. The calculations performed allow us to model the internal mass transfer of extraction of the concentration-dependent sucrose diffusion coefficient when an electric field is applied during processing of the extractant.

DESIGN RECIPES OF PUREE FOR CANNED FOOD OF FUNCTIONAL PURPOSE FOR BABY FOOD

2018 ◽  
Author(s):  
А.В. СВЕРДЛИЧЕНКО ◽  
М.К. АЛТУНЬЯН ◽  
Д.В. КАБАЛИНА
Keyword(s):  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Biologically Active ◽  
Baby Food ◽  
Canned Food ◽  
Functional Ingredients ◽  
Daily Rate ◽  
Combination Theory ◽  
Vegetable Raw Materials ◽  
Functional Purpose

Спроектированы рецептуры пюреобразных консервов функционального назначения для детского питания. Проектирование рецептур поликомпонентных пюре проводили на основе принципов пищевой комбинаторики с учетом суточной потребности детского организма в функциональных ингредиентах: инулине, пищевых волокнах, витаминах С и Р, β-каротине, железе и калии. Выбрано овощное сырье – клубни топинамбура, содержащие инулин, обладающий гипогликемическими свойствами, морковь и тыква, содержащие антиоксиданты и антитоксические ингредиенты, а также фруктовое сырье – яблоки, содержащие комплекс антиоксидантов. Эталоном служил продукт, содержащий функциональные ингредиенты в количестве 10–50% суточной нормы, что отвечает требованиям, предъявляемым ГОСТ Р 52349–2005. Наиболее высокие дегустационные оценки получили образцы, содержащие, %: пюре из топинамбура 20–50, пюре из яблок 20–65, пюре из тыквы (смесь 1) или моркови (смесь 2) 10–35. Соотношение компонентов в смеси 3 определяли, приняв количество пюре топинамбура в продукте постоянным и равным 45%, а остальные компоненты варьировали в пределах 0–55% от массы смеси. Исследован химический состав предназначенного для детского питания овощного и фруктового сырья как источник биологически активных веществ. После оптимизации рецептурных компонентов методом компьютерного моделирования изготовлены опытные образцы и проведена органолептическая оценка разработанных рецептур. Установлено, что разработанные рецептуры обеспечивают получение продуктов, сбалансированных по содержанию физиологически функциональных ингредиентов и обладающих высокими органолептическими свойствами. Have been designed formulations of puree canned food of functional use for baby food. Development of compoundings of multicomponent purees was carried out on the basis of the principles of food combination theory taking into account the daily need of a children's organism for functional ingredients: inulin, food fibers, vitamins C and P, β-carotene, iron and potassium. Vegetable raw materials are chosen – Jerusalem artichoke tubers containing inulin, which has hypoglycemic properties, carrots and pumpkin, containing antioxidants and antitoxic ingredients, as well as fruit raw materials – apples, containing a complex of antioxidants. The product containing functional ingredients in number of 10–50% of standard daily rate that meets requirements of GOST P 52349–2005 served as a standard. The highest tasting estimates have received the samples containing, %: Jerusalem artichoke puree 20–50, puree apples 20–65, puree pumpkin (mix 1) or puree carrots (mix 2) 10–35. The ratio of the components in the mixture 3 was determined as follows: the amount of Jerusalem artichoke puree in a product was accepted to constant and equal 45%, and other components – within the limits 0–55% of the mass of mix. The chemical composition of the vegetable and fruit raw materials as a source of biologically active agents for products of baby food is investigated. After optimization of prescription components the method of computer modeling has made prototypes and organoleptic assessment of the developed compoundings is carried out. It is established that the developed compounds provide the products balanced on the content of physiologically functional ingredients and having high organoleptic properties.

Influence of flour from oilseed meal on sugars content in rye bread

2021 ◽  
Vol 9 (16) ◽  
pp. 57-68
Author(s):  
Halyna Voloshchuk ◽  
Keyword(s):  
Chemical Composition ◽  
Mass Fraction ◽  
Raw Materials ◽  
Sugar Content ◽  
Jerusalem Artichoke ◽  
Oilseed Meal ◽  
Rye Bread ◽  
Rye Flour ◽  
Pumpkin Seeds ◽  
The Impact

Subject of research – sugar content in rye bread with fractionally defatted flour from walnuts, pumpkin seeds, sesame and Jerusalem artichoke powder. The purpose – to investigate the chemical composition of sugars in flour from oilseed meal and to explain the impact of new raw materials upon the sugar content in bread made from rye flour. Materials and methods. For the production of pilot of bread used: rye flour; fermented rye malt; table salt; drinking water; ready liquid rye sourdough (composition: Lactobacillus plantarum 30, L .casei 26, L. fermenti 34, L .brevis and Saccharomyces minor "Chernorichenskaya", S. cerevisiae L1); fractionally defatted flour from walnuts, pumpkin seeds and sesame produced by PE "Research and Production Company "Elitfito"; Jerusalem artichoke powder "Dar". The dough was prepared in a three-phase way: liquid sourdough – saccharified choux – dough. Jerusalem artichoke powder and oilseed meal were added to the dough. The chemical composition of sugars in raw materials and bread was determined by high-performance liquid chromatography. The effect of fractionally defatted flour on the course of processes in rye dough was performed on a farinograph and amylograph of Brabender. The intensity of gas formation of the dough was determined on the device AG-1. Changes in the crystal structure of the bread crumb were performed using X-ray phase analysis on the device DRON UM-1 in the range of angles 2θ from 5 to 60 degrees. Results. It is established that the share of sugars in flour from oilseed meal is 2 ... 8 times higher than the content of sugars in rye flour. The content of sugars in fractionally defatted flour from walnuts is 43.0 %, from pumpkin seeds – 14.2 %, from sesame – 12.8% by weight of dry matter. Up to 80% of all sugars in fractionally defatted flour are sucrose and maltose. The ratio of fructose to glucose in fractionally defatted flour from walnuts is 1:1.25; from pumpkin seeds – 1:0.73; of sesame seeds – 1:0.5. The addition of 7.0 % fractionally defatted flour mixed with 3 % of the Jerusalem artichoke powder reduces the mass fraction of sugars in bread compared to the bread made with Jerusalem artichoke only. It has been studied that fractionally defatted flour from walnuts, pumpkin seeds and sesame reduces the hydrolytic decomposition of rye flour starch and promotes the process of fermentation of sugars. Scope. A mixture of fractionally defatted flour from oilseed meal in the amount of 7 % should be used for the production of bread from rye flour with 3 % Jerusalem artichoke powder to the mass fraction of flour to reduce the content of high glycemic starch sugars.

Extraction Process of Amaranthine Pigment Keeping the Water Wax Fuit Biological Active

2013 ◽  
Vol 295-298 ◽  
pp. 150-154
Author(s):  
Feng Jie Wang ◽  
Xin Qiao Dong ◽  
Xiao Liu
Keyword(s):  
Citric Acid ◽  
Extraction Method ◽  
Raw Materials ◽  
Extraction Process ◽  
Extraction Yield ◽  
Extraction Temperature ◽  
Natural Pigment ◽  
Pigment Extraction ◽  
Acid Aqueous Solution ◽  
The Stability

Development natural pigment retained a variety of nutrition composition is extremely research value.Water Wax Trees Fruit was as raw materials,citric acid aqueous solution was as extracting agent.Amaranthine pigment extraction method were studied on fully grasping the stability of the natural amaranthine pigment and no damage to the water wax fruit biological activity.The effect of extraction yield were studied on Water Wax Trees Fruit natural amaranthine pigment.The results show that the better extraction conditions are extraction temperature at 70 °C, extraction time for 3h,citric acid concentration1.0 % , the material/liquid ration(g/ml) 1:5.The extraction yield is 2.95%.Ultraviolet absorption maximum wavelength is 280 nm.

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