scholarly journals Influence of enzymative catalysis on technological parameters of apple juice production

2021 ◽  
Vol 17 (4) ◽  
pp. 33-41
Author(s):  
L. V. Gnetko ◽  
L. P. Nerovnykh ◽  
M. M. Udychak ◽  
B. B. Siyukhova ◽  
M. M. Kobleva
Keyword(s):  
Apple Juice ◽  
Colloidal Stability ◽  
Raw Materials ◽  
Liquid Fraction ◽  
Enzymatic Catalysis ◽  
Climatic Conditions ◽  
Technological Parameters ◽  
Complex Action ◽  
Enzyme Preparations

The article provides data on the investigation of the effect of enzymatic catalysis on the technological parameters of apple juice production. Apples are distinguished by the presence of a heterogeneous high-molecular complex of biopolymers, which complicates their processing: it prevents juice output, hinders its clarification, filterability of wine materials and negatively affects the colloidal stability of wines. Enzymatic catalysis based on the action of microbial preparations, contributes in many respects to the successful solution of the problems of intensifying technological processes of fruit and berry raw materials processing and improving the quality of obtained products. Enzyme preparations of complex action, causing deep hydrolysis of high-molecular components of the peel and pulp of fruits, provide a more complete extraction of the liquid fraction, better clarification and filterability of juices. The foothill zone of Adygea has special soil and climatic conditions that affect the formation of physical and chemical characteristics of raw materials. Considering that apple tree occupies the first place in terms of planting area among fruit crops in the Republic of Adygea, an urgent task is to study the effect of enzymatic catalysis on technological properties of juices obtained during the processing of apples grown in these soil and climatic conditions. Enzyme preparations of complex action, recommended for the processing of fruit juices and wine materials, made in France and Germany, have been selected as objects of the research. The results of the studies on the use of enzyme preparations in the processing of apple juices, taking into account their influence on the juice yield and such technological parameters as the speed and quality of clarification, filterability and dynamics of alcoholic fermentation, have been presented. The effect of enzymatic catalysis on the mass concentrations of polysaccharides, starch, total nitrogen and phenolic substances has been studied. A higher hydrolytic activity of the Extrazyme enzyme preparation has been established, when added to the pulp; it contributes to the deep transformation of high-molecular substances and, as a result, to optimize the technological parameters of juice production

scholarly journals Effect of enzyme preparation Ceramics 6XMG on indicators of oat malt quality

2018 ◽  
Vol 80 (3) ◽  
pp. 128-133
Author(s):  
G. V. Agafonov ◽  
A. E. Chusova ◽  
A. V. Zelenkova ◽  
V. E. Plotnikov
Keyword(s):  
Enzyme Preparation ◽  
Colorimetric Method ◽  
Biologically Active ◽  
Complex Action ◽  
Drying Time ◽  
Pronounced Increase ◽  
Enzyme Preparations ◽  
Organoleptic Characteristics ◽  
Object Of Study

One of the effective ways to increase the malt capacity of existing plants is the use of complex enzyme preparations. The enzyme preparation of complex action, penetrating into the grain during soaking or germination, affect its powdery body, contributing to the loosening of the cell membranes and the endosperm itself, thereby accelerating the process of malting. A purpose of researches is development of technology of fermented oat malt with the use of enzyme drug Ceramics 6ХМG. This enzyme preparation with complex action, has ?-amylase, protease, ?-glucanase, pentosanase, cellulose activities. As the object of study was taken oats Kozyr’ variety. Amylolytic ability of malt was determined by colorimetric method, proteolytic-refractometric method (according to Petrov). It was established that as a result of the use of Ceremix 6XMG in an amount of 0.1–0.5 kg per ton of grain, a more pronounced increase in amylolytic and proteolytic ability compared to the control (without the use of an enzyme preparation) occurs at a dosage of 0.5 kg per ton of grain. It is impractical to introduce Ceremix 6HMG in the amount of 0.5 kg per ton of grain, because the enzymatic activity of oat malt is only 6.4–6.6% higher than that of malt treated with an enzyme preparation in the amount of 0.3 kg per ton of grain. It was found that the use of the enzyme preparation Ceremix 6HMG allows to improve the quality of oat malt by improving organoleptic characteristics, increasing the mass fraction of extractives, as well as to intensify the process by reducing the drying time by 10-12 hours, which is important for the preservation of biologically active substances and energy resources.

scholarly journals Biotechnological processes of pea grain processing to produce concentrated protein preparations

2020 ◽  
Author(s):  
D.S. Kulikov ◽  
◽  
V.V. Kolpakova ◽  
V.A. Gulakova ◽  
R.V. Ulanova ◽  
...  
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Total Content ◽  
Protein Product ◽  
Ultrasound Wave ◽  
Technological Parameters ◽  
Enzyme Preparations ◽  
Grain Processing ◽  
New Information ◽  
Pea Flour

A mathematical model has been developed for the dependence of the solubility of pea flour protein on technological factors (concentration of enzyme preparations, duration of fermentation, hydromodule). The optimal technological parameters were determined at 1 + 2 stages of fermentation (concentration of enzyme preparations 170 units/g of DS or 1.5 %/g of protein, duration of fermentation was 4 hours, water module 1:15), at which the solubility and yield of pea protein reached 60 % of total content in raw materials. New information has been obtained on the effect of ultrasonic treatment on a suspension of pea flour to increase protein yield by 23–24 % compared with a control sample with an ultrasound wave amplitude of 10 microns and a processing time of 3 minutes, the final solubility is 83–84 %. The resulting protein product was characterized by high protein content, complementary amino acid composition; it is recommended for use in food purposes.

scholarly journals Optimization of biotechnological processes in the production of apple juice

2021 ◽  
Vol 34 ◽  
pp. 06003
Author(s):  
Natalia Droficheva
Keyword(s):  
Technological Process ◽  
Enzyme Preparation ◽  
Apple Juice ◽  
Raw Materials ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Optimal Parameters ◽  
Enzyme Preparations ◽  
Biotechnological Processes ◽  
Active Substances

When obtaining apple juice, the issue of optimizing biotechnological processes is acute. The use of enzyme preparations of different specifics of the action allows you to choose the optimal parameters of the technological process and select the drug taking into account the purpose ofuse. The influence of enzyme preparations: Trinoline 4000, Trinolin DF, Fructocyme P6-L, Lafaze on the yield of juice and biologically active substances in the processing of fruit raw materials was studied. An enzyme preparation that maximizes the yield of apple juice has been isolated. Their effect on the extraction of biologically active substances has been determined.

CHOOSING THE OPTIMAL TECHNOLOGY FOR OBTAINING DRY STRAWBERRY LEAF EXTRACT

2021 ◽  
pp. 60-65
Author(s):  
Yaborova O.V. ◽  
Sosnina S.A. ◽  
Turyshev A.Yu.
Keyword(s):  
Raw Materials ◽  
Practical Interest ◽  
Extraction Methods ◽  
Dosage Forms ◽  
Technological Parameters ◽  
Plant Raw Materials ◽  
Scientific Justification ◽  
Optimal Technology ◽  
Further Development

In recent years, there has been an increasing interest in medicines produced on the basis of medicinal plant raw materials. To improve the quality of drug supply to the population and expand the range of medicines, research is relevant to improve the efficiency of the extraction methods used, replacing infusions and decoctions with industrial products. In this regard, the study of the technological parameters of obtaining an extract from the leaves of dry strawberry is of practical interest for the further development of dosage forms with it and the formation of a scientific justification for their use in medical practice.

Influences of Process and Equipment on Filament Unevenness

2012 ◽  
Vol 251 ◽  
pp. 465-468
Author(s):  
Jiang Ping Wang ◽  
Zhi Hui Tian
Keyword(s):  
High Performance ◽  
Melt Spinning ◽  
Raw Materials ◽  
Unstable State ◽  
Temperature Quenching ◽  
Technological Parameters ◽  
Correct Operation ◽  
Dyeing Performance

The yarn irregularity of polyester POY in melt spinning influences not only the follow-up spinning property, but also the dyeing performance. The yarn irregularity is caused mainly by unstable state during which the filament is formed. It is presented in this paper that the main factors which affect the filament unevenness in melt spinning. They are the quality of raw materials, the improper choice and fluctuation of technological parameters, the structure of equipments and running conditions, etc. Such factors as steady spinning temperature, quenching conditions, the high performance finishes, proper collection oiling point and correct operation will guarantee lower filament unevenness.

scholarly journals DEVELOPMENT AND JUSTIFICATION OF PARAMETERS OF THE CENTRIFUGAL INSTALLATION FOR THERMAL PROCESSING OF BOILER WASTES

2017 ◽  
Vol 12 (2) ◽  
pp. 81-87
Author(s):  
Георгий Жданкин ◽  
Georgiy Zhdankin ◽  
Владимир Сторчевой ◽  
Vladimir Storchevoy ◽  
Галина Новикова ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Thermal Processing ◽  
Raw Materials ◽  
Liquid Fraction ◽  
Operating Conditions ◽  
Animal Origin ◽  
Regression Equations ◽  
Technological Parameters ◽  
Criterial Equations ◽  
Protein Feed

On the basis of the criterial equations, regression equations are obtained, that allow to evaluate the influence of technological parameters, electrophysical and physico-mechanical properties of non-food raw materials on the duration of heat treatment and disinfection of protein feed and to determine the rational operating conditions of a multimodular centrifugal microwave plant for heat treatment of non-food wastes of animal origin and separation of the liquid fraction.

scholarly journals The role of grape variety in the quality formation of brandy base wines and distillates

2020 ◽  
pp. 362-367
Author(s):  
Ольга Алексеевна Чурсина
Keyword(s):  
Vitis Vinifera ◽  
Oxidase Activity ◽  
Raw Materials ◽  
Abiotic Factors ◽  
Climatic Conditions ◽  
Vitis Vinifera L ◽  
Technological Parameters ◽  
Distinctive Features ◽  
Phenolic Substances ◽  
Grape Varieties

Альтернативой дефицитным интродуцированным сортам винограда могут явиться аборигенные сорта вида Vitis vinifera L., а также современные сложные межвидовые сорта винограда с групповой устойчивостью к неблагоприятным биотическим и абиотическим факторам, которые позволят создать устойчивую сырьевую базу для коньячного производства. Аромат-образующий комплекс сортов винограда для коньячного производства определяется разнообразными классами химических соединений, которые играют важную роль в формировании качества коньяка. В статье представлены результаты исследования сортовых особенностей винограда и их влияние на формирование комплекса ароматобразующих веществ виноматериалов и молодых коньячных дистиллятов. Оценка сортов по ряду биохимических, физико-химических и технологических показателей позволила выявить отличительные признаки исследуемых групп винограда различного происхождения. Установлены диапазоны варьирования показателей в зависимости от степени зрелости винограда, климатических условий года и зоны произрастания винограда. Характерными свойствами интродуцированных европейских сортов явились высокая оксидазная активность и способность фенольных веществ сусла к окислению; сортов межвидовой селекции - низкая способность винограда к отдаче фенольных веществ и их содержание в сусле при повышенной оксидазной активности. Отличительными признаками аборигенного сорта Шабаш явились низкая массовая концентрация титруемых кислот и оксидазная активность, но высокая способность винограда к отдаче фенольных веществ и их содержание в сусле. Установлено, что доля высших спиртов в составе летучих примесей виноматериалов и дистиллятов возрастала в следующем ряду: европейские сорта→аборигенный сорт→межвидовые сорта, а доля средних эфиров в этой последовательности, напротив, снижалась. Результаты исследований могут быть использованы для регулирования комплекса ароматобразующих веществ коньячных виноматериалов и дистиллятов уже на начальных этапах переработки винограда, с целью повышения их качества. An alternative to the scarce introduced grape varieties can be native varieties of the species Vitis vinifera L., as well as modern complex interspecific grape varieties with group resistance to unfavorable biotic and abiotic factors, which will create a stable base of raw materials for brandy production. The aroma-producing complex of grape varieties for brandy production is determined by various classes of chemical compounds playing an important role in the quality of finished product. The article presents the results of study of varietal characteristics and their influence on formation of a complex of aromatic substances of base wines and young brandy distillates. Evaluation of varieties for a number of biochemical, physicochemical and technological parameters made it possible to identify distinctive features of the studied groups of grapes of various origin. Ranges of parameter variation are established depending on the degree of grape maturity, climatic conditions of the year and zone of growing. Characteristic properties of the introduced European varieties are high oxidase activity and the ability of phenolic substances of the must to oxidize; of the interspecific selection varieties - the low ability of grapes to yield phenolic substances and their content in the must with increased oxidase activity. Distinctive features of the native variety ‘Shabash’ were a low mass concentration of titratable acids and oxidase activity, but also a high ability of grapes to release phenolic substances and their content in the must. It was found that the proportion of higher alcohols in the composition of volatile impurities of base wines and distillates increased in the series: European varieties → native variety → interspecific varieties, while the proportion of medium-chain esters in this sequence, on the contrary, decreased. The obtained research results can be used to regulate the complex of aroma-producing substances of brandy base wines and distillates, starting from the initial stages of processing, in order to improve their quality.

scholarly journals Multi-criteria analysis of road bitumen production processes by oxidation of refined petroleum products

2021 ◽  
Vol 29 (3) ◽  
pp. 52-66
Author(s):  
Yuliya E. Pleshivtseva ◽  
Artem V. Kazarinov ◽  
Мaksim Yu. Derevyanov
Keyword(s):  
Multivariate Analysis ◽  
Negative Impact ◽  
Raw Materials ◽  
Petroleum Products ◽  
Technological Parameters ◽  
The Road ◽  
Production Processes ◽  
Dea Method ◽  
Mathematical Programming Problems

Based on the DEA method, an approach has been developed for the multivariate analysis of the road bitumen production processes, allowing obtaining integral comparative assessments that ensure the ranking of processes according to various heterogeneous criteria. The main quantitative characteristics, qualitative indicators, and technological parameters of the oxidation processes are selected to form target functions when solving mathematical programming problems. Based on the CCR and Super Efficiency models of the DEA method, the problems of multivariate analysis of the efficiency of road bitumen production processes for the actual values ​​of the characteristics of raw materials and parameters of technological processes were formulated and solved, a comparative analysis of the estimates obtained for 64 bitumen samples was carried out. The results of the studies carried out make it possible to significantly expand the scope of the DEA method application and create on its basis a software package for multivariate analysis and optimization of bitumen production processes by improving the quality of the final product, reducing the resources for its production and reducing the negative impact on the environment.

Scientific basis of feeding and keeping poultry

2021 ◽  
Author(s):  
Tamara Okolelova ◽  
Syergyey YEngashyev
Keyword(s):  
Scientific Basis ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Technological Parameters ◽  
Basic Principles ◽  
Nutritional Factors ◽  
Enzyme Preparations ◽  
Active Substances

The book covers the basic principles of nutrient rationing for poultry. The data on the needs of all types of poultry, taking into account age, in nutrients, minerals and biologically active substances are given. The characteristic of the main feed means and rational norms of their inclusion in the compound feed for poultry are given. Modern data on the role of vitamins, macro- and microelements, enzyme preparations, probiotics, prebiotics, phytobiotics, organic acids, antioxidants, fat emulsifiers and other sources of biologically active substances in poultry nutrition are presented. Attention is paid to the main technological parameters of poultry keeping. The nutritional factors that reduce immunity, as well as the causes of the main diseases associated with the quality of feed, with violations in the rationing of nutrient, mineral and biologically active substances, the technology of feeding and keeping poultry, are described, methods of their prevention are given. Criteria for the adequacy of nutrition and maintenance of a bird to its genetic potential are stated. The book is intended for specialists and managers of poultry farms, enterprises of the feed industry, researchers, graduate students and students.

Study on the Effects of Technology Parameters on the Water Absorption and the Thickness Swelling of the Pressed Bamboo Pulp Plywood

2020 ◽  
Vol 863 ◽  
pp. 1-11
Author(s):  
Thanh Nam Nguyen ◽  
Tuyen Vo ◽  
Tran Van Hung
Keyword(s):  
Water Absorption ◽  
Raw Materials ◽  
Economic Benefits ◽  
Thickness Swelling ◽  
Technological Parameters ◽  
Bamboo Pulp ◽  
Urgent Task ◽  
Natural Wood ◽  
By Products

The application of bamboo by-products such as bamboo branches, chips to recycle and produce pressed bamboo pulp is an urgent task in Vietnam. It perfectly replaces natural wood with artificial wood embryos from bamboo powder, which has both economic benefits of reserving the source of raw materials, environmental protection... The paper presents a study of the influence of technological parameters on the water absorption and swelling thickness of pressed bamboo pulp plywood in order to ameliorate the quality of pressed bamboo pulp plywood in production of new materials for civil engineering with environmentally friendly bamboo wood pulp materials.

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