Face Ceramic Brick of Soft Molding Based on Opoka-Like Raw Materials

2020 ◽  
Vol 299 ◽  
pp. 221-226
Author(s):  
Yuliya A. Bozhko ◽  
Kira A. Lapunova ◽  
L.V. Postoi
Keyword(s):  
Production Technology ◽  
Raw Materials ◽  
Binding Capacity ◽  
Average Density ◽  
Raw Material ◽  
Great Promise ◽  
Technological Properties ◽  
Ceramic Brick ◽  
Special Effect ◽  
Wall Ceramic

This article reflects the results of a set of studies on obtaining a face ceramic brick of soft molding with the search for raw materials and the development of an optimal production technology. It proposed and formulated the basic requirements for opoka-like rocks for the production of various types of wall ceramic products. They include recommendations on the chemical composition and such physical, mechanical and technological properties as density in the piece, natural humidity, porosity, mineral composition, compressive strength of the baked samples, fire shrinkage, water absorption, average density, etc. We proposed the so-called "soft molding" as a production technology. It is based on the principle of filling individual forms with a ceramic mass that has a certain plasticity and binding capacity. The appearance of such a brick is characterized by the absence of smooth edges and sides and rounded corners. The sand used for spilling forms produces a special effect of velvety and old-looking brick. The conclusions based on the results of laboratory and technological research as well as factory tests revealed the great promise for using opoka-like rocks as a raw material for the production of face ceramic bricks of soft molding.

Technological aspects of alcohol distillates production from non-traditional sugar-raw materials

2021 ◽  
Vol 9 (16) ◽  
pp. 90-97
Author(s):  
Kateryna Danilova ◽  
◽  
Oksana Zavarzina ◽  
Keyword(s):  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Material Base ◽  
Growth Substances ◽  
Technological Properties ◽  
Actual Problem ◽  
Cane Molasses ◽  
Yeast Biomass ◽  
Nitrogen Phosphorus

An actual problem of the alcohol industry development is the expansion of the raw material base through the use of new, cheaper types of carbohydrate sources. Recently, glucose-fructose syrup has been of increasing interest to producers of ethanol. Among the producers of craft drinks, in particular rum-based drinks, cane molasses is in increasing demand. The article presents the technological aspects of the fermentation process of nonconventional sugar-containing raw materials on the example of glucose-fructose syrup and cane molasses in ethanol by different yeast strains. It is determined that glucose-fructose syrup and cane molasses are raw materials depleted of nitrogen, phosphorus and growth substances necessary for the yeast activity. To improve the technological properties of raw materials in the molasses, nitrogen, phosphorus nutrition and corn extract as a growth substance shall be added to a mash. Glucose-fructose syrup is of pH 3.68 and of acidity 0.12, which negatively affects the fermentation. It is established that in order to create optimal living conditions for yeast, it is necessary to add substances to the glucose-fructose syrup that will contribute to the safety of development and prevent the pH 3.5. It was determined that the alcohol yield from 1 ton of glucose-fructose syrup is 31.0 dal, from 1 ton of cane molasses is 24.0 dal on the yeast 46ED and 22 dal on the TegaYeast without the use of growth substances and vitamins necessary for the reproduction of yeast biomass. Under conditions of improving the technological properties of the mash from the glucose-fructose syrup and cane molasses by adding biologically active substances promoting the synthesis of yeast biomass, the ethanol content in the fermented mashes increases up to 11.9 12% vol.

POTENSI PENGEMBANGAN PLASTIK BIODEGRADABLE BERBASIS PATI SAGU DAN UBIKAYU DI INDONESIA / The Development Potential of Sago and Cassava Starch-Based Biodegradable Plastic in Indonesia

2017 ◽  
Vol 36 (2) ◽  
pp. 67
Author(s):  
Elmi Kamsiati ◽  
Heny Herawati ◽  
Endang Yuli Purwani
Keyword(s):  
Production Technology ◽  
Raw Materials ◽  
Environmentally Friendly ◽  
Biodegradable Plastics ◽  
Cassava Starch ◽  
Packaging Material ◽  
Biodegradable Plastic ◽  
Raw Material ◽  
Main Ingredient ◽  
Production Stages

<p>Plastic is a packaging materials that are widely used but has an adverse impact on the environment because it is difficult to degrade in nature. Production technology of biodegradable plastics from natural resources that have characteristic environmentally friendly has developed. Starch-based biodegradable plastic is a widely developed type because the production process is simple and the raw materials more readily available. The starch of cassava and sago has potential as a raw material of biodegradable plastic because of the availability and its characteristic. Also, to make starch as the main ingredient, plasticizers and structural strengthening materials are required to produce biodegradable plastic with excellent characteristics. The production stages of biodegradable plastics include mixing, heating, and casting. The starch-based biodegradable plastic that can apply to an environmentally friendly packaging material has an excellent opportunity developed in Indonesia.</p><p>Keywords: Starch, sago, cassava, biodegradable plastics, production technology</p><p> </p><p><strong>Abstrak</strong></p><p>Plastik merupakan bahan pengemas yang banyak digunakan namun berdampak buruk bagi lingkungan karena sulit terdegradasi di alam. Teknologi produksi plastik biodegradable atau bioplastik yang dibuat dari bahan alami dan ramah lingkungan sudah mulai dikembangkan. Plastik biodegradable berbahan dasar pati relatif lebih mudah diproduksi dan bahan baku mudah diperoleh. Pati ubi kayu dan sagu memiliki potensi sebagai bahan baku plastik biodegradable ditinjau dari ketersediaan dan karakteristiknya. Selain pati sebagai bahan utama, diperlukan pula plastisizer atau bahan pemlastis dan bahan penguat struktur untuk menghasilkan plastik biodegradable dengan karakteristik yang baik. Tahapan produksinya meliputi pencampuran, pemanasan, dan pencetakan. Plastik biodegradable berbahan dasar pati dapat digunakan sebagai bahan pengemas yang ramah lingkungan dan berpeluang besar dikembangkan.</p><p>Kata kunci: Pati, sagu, ubi kayu, bioplastik, teknologi produksi</p>

Production Waste as a Component of Raw Materials for Construction Ceramics

2020 ◽  
Vol 839 ◽  
pp. 184-188
Author(s):  
Victoria A. Gurieva ◽  
Anastasia A. Ilyina
Keyword(s):  
Mechanical Characteristics ◽  
Raw Materials ◽  
Raw Material ◽  
Material Base ◽  
Technological Properties ◽  
Orenburg Region ◽  
Existing Problems ◽  
Ceramic Mixture ◽  
The Russian Federation

The paper considers the existing problems of the production of ceramic products in the territory of the Russian Federation, presents the priority directions of development of this industry. The study includes the determination of the properties of samples based on the raw material base of the Orenburg region, namely, waste generated during the development of brown coal from the Tyulgansk deposit - white and red clays and nickel slag of OJSC Yuzhuralnickel Combine of the Orenburg region. The study presents data from the study of the technological properties of the raw materials, the development of the composition of the ceramic mixture. The influence of the material composition of the clay / slag mixture on the physic mechanical characteristics of the products of the experimental compositions was determined: compressive strength, fire shrinkage, water absorption and density.

Raw-Material Availability and the Organization of Technology

1994 ◽  
Vol 59 (1) ◽  
pp. 21-34 ◽  
Author(s):  
William Andrefsky
Keyword(s):  
Production Technology ◽  
Raw Materials ◽  
Poor Quality ◽  
Important Variable ◽  
Raw Material ◽  
Stone Tool ◽  
High Quality ◽  
Formal Tool ◽  
Lithic Raw Materials ◽  
Tool Types

Ethnographic examples of stone-tool makers in Australia and archaeological examples from three different areas in the western United States indicate that the availability of lithic raw materials is an important variable conditioning stone-tool production technology. Attributes of availability such as abundance and quality of lithic raw materials condition the production of formal- vs. informal-tool types. Poor-quality raw materials tend to be manufactured into informal-tool designs. High-quality lithic raw materials tend to be manufactured into formal-tool designs when such materials occur in low abundance. When high-quality materials occur in great abundance both formal- and informal-tool designs are manufactured. Other factors, such as residential mobility or sedentism, are found to be less-important determinates of lithic-production technology.

scholarly journals Analysis Physical and Mechanical Of Particle Boards Raw Materials Nipah Fruit Fiber

Teknomekanik ◽  
2019 ◽  
Vol 2 (1) ◽  
pp. 14-19
Author(s):  
M Saddikin ◽  
Hendri Nurdin ◽  
Primawati Primawati
Keyword(s):  
Mechanical Properties ◽  
Moisture Content ◽  
Raw Materials ◽  
Physical And Mechanical Properties ◽  
Average Density ◽  
Raw Material ◽  
Average Moisture Content ◽  
Particle Board ◽  
Wood Particles ◽  
Tapioca Flour

The raw materials of the timber industry, especially furniture, are increasingly difficult to obtain in the quantity and quality needed. The development efforts carried out were utilizing Nipah coir waste as a raw material for making particle boards. Particle boards are panel boards made of wood particles or materials containing lignocellulose. Nipah plants contain 27.3% lignin and 36.5% cellulose which has the potential to be used as raw material for particleboard production. This study aims to reveal the physical and mechanical properties of particleboards made from Nipah fruit fibre with adhesive using tapioca flour. The making of particle board is done with a ratio of 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, by giving a pressure of 100 kg / cm2. Particle testing is carried out according to the JIS A 5908 standard (2003). From this study, the optimum results were obtained in variations of 60%:40%. The particle physical properties which have an average density value of 1.15 gr / cm3 and an average moisture content of 5.8%. While the mechanical properties obtained by the value of Modulus of Elasticity an average of 21,188.93 kg / cm2. This shows the particle board variations of 60%: 40% produced to meet the JIS A 5908 (2003) standard. Based on the analysis of the quality variations 60%: 40% of particle boards can be recommended as raw materials for interior furniture.

scholarly journals Research of functional and technological properties of minced meat products with using fish raw materials

2018 ◽  
Vol 20 (90) ◽  
pp. 22-26
Author(s):  
Y. Matsuk ◽  
I. Marchenko ◽  
V. Pasichnyi
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Meat Products ◽  
Absorption Capacity ◽  
Raw Material ◽  
Partial Replacement ◽  
Production Cycle ◽  
Technological Properties ◽  
Technological Parameters ◽  
Minced Meat

The article is devoted to the improvement of the recipes of minced meat products with using fish raw materials and the study of organoleptic and functional and technological properties of developed minced meat systems and finished products. The research has been carried out on the rational combining of meat and fish raw materials and the expansion of assortment of minced semi-finished products. The formulations of minced meat systems for the production of meat semi-finished with a partial replacement of the main raw material to fish raw materials have been developed. The organoleptic and functional and technological parameters of minced meat systems and finished products are investigated. According to the results of the organoleptic evaluation, it was found that partial replacement of meat raw material with minced fish does not worsen the sensory characteristics of minced meat products. It is established that in comparison with the control sample there is an improvement of functional and technological indicators. In particular, the moisture content increased by an average of 6.1%, moisture absorption capacity – 5.91%, energy absorption capacity – 2.49%, fat-retaining ability – 2.52%. The obtained results confirmed the expediency of using minced meat with pollack in the technology of minced meat semi-finished products with due observance of the parameters of production cycle of heat treatment of products. It has been theoretically substantiated and experimentally confirmed the technology of meat products using minced meat and developed recipes. It has been established that with careful selection of components that are part of minced meat semi-finished products with the addition of fish raw materials can increase the organoleptic and functional and technological parameters of finished products. The obtained data suggest that the improved recipes of minced meat semi-finished products can be recommended for production by enterprises of the meat industry and restaurants

scholarly journals An effect of the recipe composition on minced meat properties

2021 ◽  
Vol 6 (2) ◽  
pp. 174-182
Author(s):  
E. V. Tsaregorodtseva
Keyword(s):  
Milk Fat ◽  
Ph Value ◽  
Raw Materials ◽  
Binding Capacity ◽  
Raw Material ◽  
Chicken Breast ◽  
Technological Parameters ◽  
Water Binding ◽  
Minced Meat ◽  
By Products

The paper describes an experiment on the development of minced meat recipes for poultry-based semi-prepared products. The design principle included a search for optimal compatibility of recipe ingredients to develop a balanced meat system. The model recipes included meat from different animal and poultry species, by-products and dairy products. White and red turkey meat and chicken breast fillet provided recipes with complete animal proteins. Fat meat raw materials were partly replaced with milk fat. A semi-prepared product filled into an intestinal casing was named “sausages for grilling”. A technology of sausages for grilling was developed with the indication of the main control technological parameters for the production process and thermal treatment up to product readiness. The incoming control of raw material quality was carried out: dairy cream was assessed by acidity and pasteurization effectiveness; cheese by sensory indicators; meat raw materials by the pH value. The functional-technological properties of raw minced meat for sausages for grilling were compared before and after cooking by the pH level, moisture mass fraction, water binding capacity. The rheological properties of minced meat (adhesion, viscosity, shearing structural-mechanical properties) were studied. The expedience of introducing meat by-products and dairy ingredients into recipes of sausages for grilling to stabilize protein and fat in the meat system was substantiated. It was proved that replacement of the main raw materials in recipes with pork heart, ginger, cheese and chicken liver allows obtaining sausages for grilling with preservation of high quality indicators. Sausage sensory properties after grilling were analyzed.

scholarly journals Innovative Production Technology of Drinks from Grape Cryopowders

2019 ◽  
Author(s):  
Z A Yaralieva ◽  
G I Kasyanov ◽  
P R Tagirova ◽  
L N Shubina ◽  
S A Ilyasova ◽  
...  
Keyword(s):  
Production Technology ◽  
Raw Materials ◽  
Raw Material ◽  
Microwave Drying ◽  
Mountain Valley ◽  
Chemical Indicators ◽  
Vacuum Microwave ◽  
Phenolic Substances ◽  
The Republic ◽  
Physical And Chemical

A technology, based on the production of wine beverages from grape cryopowders in the mountain-valley zone of the Republic of Dagestan, is proposed. The data on the vacuum microwave drying of grape raw materials and subsequent grinding in a cryomill are presented. The modes of grape raw material preparation and its subsequent dehydration and cryo-grinding, which provide the possibility of successful use in the dried state in the production technology of wine drinks, are proposed. The principal feature is the use of whole grapes as a raw material, with rinds and seeds. The physical and chemical indicators, the content of phenolic substances and the organoleptic indicators of wine beverages made according to the traditional technology and the beverage made from grape cryopowders were studied. A comparative assessment of beverages was made. It is established that vacuum microwave drying conduces to better preservation of the properties of raw materials and finished products. The organoleptic assessment showed that the wine drinks developed according to the proposed technology had a more intense color and a more pronounced flavor of sweetness and sourness than traditional wine beverages. The advantage of this technology is the ability to transport grape cryopowders in unregulated temperature conditions to any point close to the consumer and carry out the production of wine beverages there.

scholarly journals New determination method for the ratio of the relative proportions of ϰ-casein alleles in milk powder

2020 ◽  
Vol 50 (3) ◽  
pp. 525-535
Author(s):  
Khamid Gilmanov ◽  
Vladislav Semipyatniy ◽  
Alana Bigaeva ◽  
Ramil Vafin ◽  
Svetlana Turovskaya
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Milk Powder ◽  
Rflp Analysis ◽  
Raw Milk ◽  
Raw Material ◽  
Technological Properties ◽  
Additional Indication ◽  
Casein Gene ◽  
Pcr Rflp

Introduction. High-quality dairy products depend on the properties of raw materials. Milk is the basic raw material for all dairy products. Its quality is subject to requirements of biological safety, and its physicochemical and technological properties comply with strict indicators. ϰ-casein gene is a basic milk protein. Its allelic variants affect milk productivity, as well as its composition and technological properties, e.g. cheeseability and heat resistance. The research objective was to develop a new method for determining the ratio of the relative proportions of selection-significant kappa-casein gene alleles in bulk cow’s milk powder by means of molecular genetics and bioinformation system. The method can help to test raw materials for further processing rationality. Study objects and methods. The research included a genetic analysis of samples of bulk whole milk powder, bulk powdered skimmed milk, and bulk raw milk. The developed method involved DNA extraction, combined PCR-RFLP technique, electrophoretic results, and analysis detection of information data using new mathematical algorithms and software. Results and discussion. The ratio of the relative proportions of the kappa-casein gene alleles in milk powder was determined using primer sets JK5 and JK3, as well as restriction endonuclease HinfI for PCR-RFLP analysis. The experiment showed satisfactory reproducibility and interpretation of the obtained data. The program provided a ratio calculation of the kappa-casein gene alleles relative proportions in the studied milk powder samples, expressed as a percentage of the A allele proportion with additional indication of the absolute and relative errors. It also placed the information block of the generated numerical indicators into the percentage scale. Conclusion. The developed methodology was implemented by a set of laboratory procedures. The new specialized program “Calculation of the relative proportions ratio of ϰ-casein alleles in bulk milk” is on open access. It provides a correct and prompt data interpretation, generated during the analysis of dry milk raw materials of bulk origin.

scholarly journals SILICA ROCK SINTERING IN WALL CERAMICS PRODUCTION

2018 ◽  
pp. 160-167
Author(s):  
Yu. A. Bozhko ◽  
K. A. Lapunova
Keyword(s):  
Water Absorption ◽  
Firing Temperature ◽  
Raw Materials ◽  
Average Density ◽  
Shrinkage Porosity ◽  
Material Composition ◽  
Ceramic Brick ◽  
Research Results ◽  
Firing Shrinkage ◽  
The Relationship

The paper presents research results on the use of silica rock in the production of lining ceramic brick. The analysis of clay samples showed that they are non-sintering raw materials. The dependence is obtained between the firing temperature and the average density of ceramic brick. It is shown that the firing temperature depends on the material composition with the product water absorption. The relationship is detected between the firing shrinkage, density, and water absorption. The experiments on silica rock sintering show that the ceramic brick made therefrom has a low average density, increased firing shrinkage, porosity and water absorption. Silica raw materials can be used in the ceramic brick production.

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