Comparison of Infra-Dry and AOAC Methods for Moisture in Food Products

1984 ◽  
Vol 47 (8) ◽  
pp. 611-614
Author(s):  
B. A. MINOR ◽  
K. A. SIMS ◽  
R. BASSETTE ◽  
D. Y. C. FUNG
Keyword(s):  
Wheat Flour ◽  
Food Products ◽  
Practical Significance ◽  
Good Precision ◽  
Average Percentage ◽  
Fresh Milk ◽  
Cooling Chamber ◽  
Precision And Accuracy ◽  
Potato Flakes ◽  
The Times

The Infra-Dry (IR) method was accurate, precise and faster than conventional (AOAC) procedures for moisture determinations in ten selected food products. The average percentage moisture by the IR method for 10 common food products and those by AOAC in parentheses are as follows: oatmeal 9.88 (9.87), cornmeal 10.86 (10.91), wheat flour 10.80 (10.80), grape nuts 4.73 (4.78), rice 12.39 (12.41), potato flakes 8.40 (8.36), bread crumbs 9.93 (9.99), noodles 9.58 (9.54), NFD milk 4.23 (4.24), and fresh milk 88.60 (88.71). The temperatures used for the IR method (135 to 155°C) were higher than those for the AOAC procedures (130°C for all products except NFD and fresh milk [100°C]); however, the times were considerably less (10 to 30 min) than for AOAC procedures (1 to 5 h). Standard deviations were generally <0.06%, except for cornmeal and noodles which were approximately 0.1%. Precisions were generally >97%. Upon removing the samples from the IR oven, results of good precision and accuracy were obtained by cooling the samples in a desiccator for 5 min or the built-in IR cooling chamber for 45 s. The recommended IR method uses a cooling chamber, is faster, and does not require a desiccator. Slightly lower precision and accuracy resulted when the entire IR oven was used. The best results were obtained using the back third of the oven. However, the slight difference in precision and accuracy is of little practical significance.

Ensuring food security amid the spread of COVID-19

Ekonomika APK ◽  
2021 ◽  
Vol 321 (7) ◽  
pp. 16-27
Author(s):  
Mykola Pugachov ◽  
Olha Khodakivska ◽  
Oleksandr Shpykuliak ◽  
Nataliia Patyka ◽  
Olena Hryschenko
Keyword(s):  
Food Security ◽  
Food Products ◽  
The State ◽  
Practical Significance ◽  
Economic Science ◽  
Political Factors ◽  
Healthy Nutrition ◽  
Economic Methods ◽  
Force Majeure ◽  
The Impact

The purpose of the article is to carry out an analytical assessing the impact of the COVID-19 pandemic on the level of food security in Ukraine. Research methods. The research was based on general scientific and economic methods, the creative heritage of the founders of economic science, publications of Ukrainian and foreign scientists on the impact of quarantine restrictions related to the spread of the COVID-19 pandemic on the level of food security of the country, regulatory legal acts, data from the State Statistics Service of Ukraine, electronic resources and other sources. The monographic approach is used to analyze the dynamics of the actual consumption of agri-food products and the level of food independence for individual agri-food products. Normative and positive approaches are used to highlight real risks and threats to food security. A number of techniques of abstract-logical tools made it possible to make a scientific and applied generalization of the material presented, to formulate intermediate and final conclusions and proposals. Research results. An analytical assessing the impact of the COVID-19 pandemic on the consumption of agri-food products and the level of food independence for individual agri-food products has been carried out. It has been proven that Ukraine produces enough food to ensure healthy nutrition for citizens. It has been determined that due to the low purchasing power of the population, groups of citizens with low incomes have limited access to essential agricultural and food products. In the medium and long term, there will be a shortage of food resources and global food inflation, the situation in agricultural markets will remain unstable, and trade will continue to develop under the influence of not only competition, but also political factors. Scientific novelty. The theoretical and methodological provisions, scientific, methodological and practical approaches to determining the factors of influence of quarantine measures and the spread of COVID-19 to the level of food security of the state have been substantiated. Assessing the impact of quarantine measures and the spread of COVID-19 on food security made it possible to identify the main risks of ensuring the country's food security. Practical significance. The applied aspects of the study can be taken into account in the formation of programs for the socio-economic development of the agri-food sector of Ukraine, which will increase the effectiveness of state initiatives aimed at ensuring food security of the state and increase the country's readiness for force majeure threats. Tabl.: 7. Figs.: 3. Refs.: 17.

scholarly journals Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 33-37
Author(s):  
Vladislav Tiunov ◽  
Olga Chugunova ◽  
Aleksandr Arisov
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Food Additives ◽  
Control Sample ◽  
Food Products ◽  
Biologically Active ◽  
Optimal Dosage ◽  
Soya Flour ◽  
Complete Replacement ◽  
Biological Value

Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.

scholarly journals Quaternary volcanic ash of Kharkiv region

2018 ◽  
Keyword(s):  
Volcanic Ash ◽  
Volcanic Glass ◽  
Refraction Index ◽  
Practical Significance ◽  
Molecular Water ◽  
Hydroxyl Groups ◽  
Average Percentage ◽  
Phlegraean Fields ◽  
Eolian Origin ◽  
Main Material

Formulation of the problem. The article is devoted to detail geological and mineralogical description of quaternary volcanic ash in Kharkiv region. The purpose of the article is to ground its origin. Presentation of the main material. Quaternary volcanic ash was discovered in Kharkiv region in the middle of last century. There are a few Late Neo-Pleistocene deposits of volcanic ash in Kharkiv region now. They are located in Kharkiv and near such villages as Russki Tishki, Novoselivka, Levkivka, Donetzke and Krasnokutsk. Such deposits of volcanic ash were found in the neighboring regions of the Eastern Ukraine - Lugansk, Donetsk, Dnieperpetrovsk and some other regions. Volcanic ash forms the elongated lenticular deposits in the loess loam strata. The contact of ash beds is clear with underlying loess and gradual with overlying loess. The ash lies 3-5 m below the surface of loess. These ashes are light-grey with feeble yellow or brown shades. Its thickness is up to 0.4 m. The particles of the ash are volcanic colourless isotropic glass with refraction index 1,517. Its forms are various. Plate isometric and elongated ash particles with even straight or cambered sides are the most widespread. Predominance of 0.005-0.1 mm particles in this ash rocks is confirmed by the results of mechanical analyses. This tephra is badly sorted. Their sort factor is 4.2-5.9. The ash deposits were formed by wind transportation of ash particles to wind shadow zones. The results of X-ray investigation are typical for glass. IR-spectra investigation revealed molecular water and hydroxyl groups in the volcanic ash. Chemical composition of the volcanic ash of Kharkiv region is characterized by the average percentage of SiO2 – 58.88, Al2O3 – 18.79, Na2O – 5.03, K2O – 6.30, Na2O+K2O – 11.33. Relation of Na2O to K2O is 0.80 and Na2O+K2O to Al2O3 is 0.60. It corresponds to trachyte and phonolite and is confirmed by the refraction index of glass particles. The volcanic glass particles are angular and non-rounded. This fact signifies the eolian origin of ash deposits. Moreover, numerous manifestations of volcanic ash scattered in loess loams are found in Kharkiv region. These loams contain only a few per cents of poorly rounded volcanic ash particles. The loess loams with scattered volcanic ash and volcanic ash deposits belong to the same stratigraphic datum - to the Bugskij horizon, which correspond to Wurmian stage. Conclusions. All tephra deposits of Kharkiv region are in the ash plume of the super-eruption, which occurred in Southern Italy about 39280 years ago (Campanian Ignimbrite eruption). Kharkiv objects fill territory in this plume between the ash depositions of Romania and Russian Voronezh region. They are similar to all other tephra localities of this plume. The volcanic ash was taken by air from the Phlegraean Fields though the distance between Kharkiv and this volcano is over 2000 km. Scientific novelty and practical significance. We can affirm that Kharkiv ash deposits are the result of distant ashfall of Phlegraean Fields super-eruption. The volcanic ash is a horizon marker in the Neo-Pleistocene strata and a datum mark for archaeological study of the Paleolithic cultures. Volcanic ash is a remarkable component of Kharkiv region geological monuments. Russki Tishki locality of volcanic ash is the best object in Kharkiv region. It is situated in 22 km north from Kharkiv. These geological sights have been used as objects of scientific tourism and native land study. Their protection is of highly necessity.

scholarly journals Evaluating the thermoresistance of Bacillus cereus strains isolated from wheat flour

2021 ◽  
Vol 10 (6) ◽  
pp. e2510615268
Author(s):  
Eliandra Mirlei Rossi ◽  
Suelen Caroline Mahl ◽  
Ana Carolina Spaniol ◽  
Jéssica Fernanda Barreto Honorato ◽  
Tauany Rocha
Keyword(s):  
Bacillus Cereus ◽  
Wheat Flour ◽  
Food Products ◽  
Thermal Treatments ◽  
Strain Atcc ◽  
Baked Goods ◽  
Confectionery Products ◽  
Wheat Flours

Wheat flour is often used to prepare confectionery and baked goods, however, it can be contaminated by aporulating microorganisms contaminated during harvest or improper storage. The aim of this study was to isolate Bacillus cereus strains from different wheat flour brands and to evaluate their thermoresistance in different confectionery products. It was done in order to investigate the risks posed by food prepared with flour contaminated with B. cereus to consumers’ health. The investigation of B.cereus was realized in five brands of different wheat flours were collected and named A to E. The isolated strains were subjected to boiling tests in vitro to evaluate their thermoresistance. In addition, confectionery products were prepared with flour contaminated with B. cereus strains. These products were subjected to different cooking and B. cereus strain ATCC®30301™ was used as control. Flour brands were contaminated with B. cereus; and counts ranged from 0.25 to 1.57 log CFU/g. The strains presented higher thermoresistance in the confectionery products than in the test conducted in vitro. Based on our results, it was concluded that B. cereus strains are thermoresistant. Moreover, if the flour is contaminated with this bacterium, food products subjected to thermal treatments may remain contaminated. In addition, it is suggested that there is some mechanism (not observed in our study) that could directly influence the thermoresistance of strains found in food.

scholarly journals Analysis of Enterprise Strategic Management Issues and Coping Strategies Based on Big Data Analysis

2020 ◽  
Vol 214 ◽  
pp. 01017
Author(s):  
Ziqi ZHONG ◽  
Wang Haoran ◽  
WANG JUNSHENG
Keyword(s):  
Big Data ◽  
Data Analysis ◽  
Strategic Management ◽  
Big Data Analysis ◽  
Practical Significance ◽  
Enterprise Management ◽  
Chinese Enterprises ◽  
Corporate Strategic Management ◽  
The Times ◽  
And Coping

Corporate strategic management is an important management mode that affects the development of an enterprise. It plays a very important role in the development of corporate strategic management. In recent years, information technology has developed rapidly, data is frequently updated, and huge amounts of data are generated every day. Social development has entered the era of big data, which makes enterprises face more opportunities and challenges in formulating strategies and operating management. In order to enable enterprises to adapt to the development of the times and obtain healthy and sound development results. This article analyzes and summarizes the new characteristics of enterprise management in the context of big data, and applies big data analysis technology to the environmental analysis of enterprises, and points out the problems of strategic management of enterprises in the context of big data. This article aims at the current problems and proposes specific strategies after in-depth research, which provides a reference basis for strategic management of enterprises in the era of big data. It has certain practical significance and can help Chinese enterprises quickly adapt to the new environment.

scholarly journals Organoleptic Characteristics of Cookies from Sorghum Composites Flour

2017 ◽  
Vol 2 (6) ◽  
pp. 506
Author(s):  
Wulandari E. ◽  
Sukarminah E. ◽  
Lanti I. ◽  
Sufmawati F.
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Food Products ◽  
Partial Substitution ◽  
Composite Flour ◽  
Potato Flour ◽  
Sorghum Flour ◽  
Organoleptic Characteristics ◽  
Significant Difference ◽  
Sweet Potato Flour

Application of wheat flour in various food products has increased the import of wheat flour over years. The use of domestically grown crops like Sorghum (Sorghum bicolor L. Moench) could reduce the demand of wheat. Sorghum flour can be used in partial substitution with wheat flour for many food products, like cookies. The use of sorghum as cookies ingredient could be combined with other flours to get a composite flour. The purpose of this research was to obtain proportion of sorghum flour, sweet potato flour and soyabean flour that produce cookies with good organoleptic characteristics. The proportion of composite flour adequacy was calculated using a list of foodstuffs (DKBM).The research method was based on Experimental Method with Randomized Block Design (RBD) in twelve treatments and two repetitions. The treatments were proportion of sorghum flour (6 minutes, 8 minutes, 10 minutes of dehulling time), sweet potato flour, and soyabean flour. The results showed that cookies made with proportion of sorghum flour, sweet potato flour, and soyabean flour gave no significant difference in organoleptic characteristics (Overall, color, taste, aroma, and hardness).  The result also showed that the characteristics of the cookies were not affected by dehulling of sorghum grains but influenced by other ingredient than flour. Keywords: Sorghum, Sweet Potato Flour,  Soyabean Flour, Cookies, Sensory Properties

Collaborative Study of the Gas-Liquid Chromatographic Method for Determination of Stereochemical Composition of Amphetamine

1972 ◽  
Vol 55 (1) ◽  
pp. 146-148
Author(s):  
Clyde E Wells
Keyword(s):  
Column Chromatography ◽  
Chromatographic Method ◽  
Collaborative Study ◽  
Good Precision ◽  
Liquid Chromatographic Method ◽  
Precision And Accuracy ◽  
Standard Deviations ◽  
Liquid Chromatographic ◽  
Amphetamine Sulfate

Abstract Eight laboratories collaboratively studied a method for the quantitative GLC determination of d- and l-amphetamine in tablets. The drugs are separated from tablet excipients by column chromatography and reacted with Ntrifluoroacetyl-( 0-prolyl chloride, and the resulting derivatives are analyzed by GLC. The samples consisted of commercial d-amphetamine sulfate tablets (with and without butabarbital), dl-amphetamine sulfate tablets, and a mixed d- and l-amphetamine sulfate standard. Recoveries were acceptable, and the standard deviations never exceeded 0.64%. The results demonstrate that the method gives good precision and accuracy, and the method is recommended for adoption as official first action.

Determination of Mercury in Food Products and Biological Fluids by Aeration and Flameless Atomic Absorption Spectrophotometry

1971 ◽  
Vol 54 (1) ◽  
pp. 206-210 ◽  
Author(s):  
Virginia A Thorpe
Keyword(s):  
Atomic Absorption ◽  
Biological Fluids ◽  
Food Products ◽  
Atomic Absorption Spectrophotometry ◽  
Good Precision ◽  
Flameless Atomic Absorption ◽  
Absorption Spectrophotometry ◽  
Wet Digestion ◽  
Mercury In Fish

Abstract This paper describes a simple, rapid modification of a method developed at the Fisheries Research Board of Canada for determining mercury in fish and other food products. Wet digestion and flameless techniques of atomic absorption spectrophotometry are used. Replicate analyses on different days showed good precision and samples spiked with known amounts of mercury showed adequate recovery.

Determination of Ten Trace Element in River Deposit by ICP-OES

2013 ◽  
Vol 807-809 ◽  
pp. 196-199
Author(s):  
Ting Ting Liu ◽  
Hong Yuan Shen
Keyword(s):  
Trace Element ◽  
Standard Addition ◽  
Measured Data ◽  
Good Precision ◽  
Icp Oes ◽  
Digestion Method ◽  
Wet Digestion ◽  
Relative Standard ◽  
Precision And Accuracy

Wet digestion method had been used in river deposit of BZ profile. At the same time, Mn, Cu, Ba, Ni, Pb, Zn, Rb, V, Sr and Zr in river deposit were determined by ICP-OES. The results show that the relative standard deviations are all below 0.39%, while the recovery of standard addition is 94.3%~117.1%. The method is proved to have good precision and accuracy, and to be simple and rapid. And the measured data provide basis for paleoflood study in this area.

Fluorimetric Method for the Determination of Trace Amounts of Molybdenum Using 2-Hydroxy-1-Naphthaldehydene-p-Aminotoluene

2014 ◽  
Vol 556-562 ◽  
pp. 584-587 ◽  
Author(s):  
Wei Wei Bian
Keyword(s):  
Detection Limit ◽  
Cation Exchange ◽  
Good Precision ◽  
Pig Liver ◽  
Fluorimetric Method ◽  
Ethanol Medium ◽  
Spectrofluorimetric Method ◽  
Highly Sensitive ◽  
Precision And Accuracy

A new fluorescent reagent, 2-hydroxy-1-naphthaldehydene-p-aminotoluene, was synthesized. The fluorescent reaction of this reagent with molybdenum was studied. Based on this chelation, a highly sensitive spectrofluorimetric method was developed for determination of trace amounts of molybdenum in a water-ethanol medium at pH 6.8. Under these conditions, the Mo-HNA complex has excitation and emission maxima at 300 and 380 nm, respectively. The linear range of the method is 0-2μg/L and the detection limit is 0.62μg/L. Interference of other ions was studied. It is necessary to remove the interfering cations through cation exchange. The procedure can be carried out easily and affords good precision and accuracy. This method has been successfully applied to the determination of molybdenum in pig liver and mussels.

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