INNOVATIVE DIRECTIONS OF DEVELOPMENT OF VINEGAR PRODUCTION IN THE REPUBLIC OF BELARUS

2020 ◽  
Vol 13 (4(50)) ◽  
pp. 52-60
Author(s):  
A. A. Pushkar ◽  
D. V. Khlimankov ◽  
V. I. Solovei ◽  
A. V. Rybak ◽  
J. N. Shcherbitskaya
Keyword(s):  
Research And Development ◽  
Ethyl Alcohol ◽  
Raw Materials ◽  
Technological Scheme ◽  
Development Work ◽  
Organoleptic Characteristics ◽  
The Creation ◽  
The Republic

he article presents the results of research and development work on the creation of technologies for the production of new types of vinegar based on starch-containing raw materials with original organoleptic characteristics. The introduction of this technology at the enterprise provides for the introduction of a new stage of the mechanical-enzymatic destruction of starch-containing raw materials with its biotransformation into ethyl alcohol into the current technological scheme of the enterprise.

Development of Innovative Technology for Cryogenic Grape Powders and Drinks

2021 ◽  
pp. 24-28
Author(s):  
Зоя Алиевна Яралиева
Keyword(s):  
Raw Materials ◽  
Food Additives ◽  
Climatic Conditions ◽  
Innovative Technology ◽  
High Quality ◽  
Laboratory Equipment ◽  
Scientific Center ◽  
Analytical Instruments ◽  
Organoleptic Characteristics ◽  
The Republic

Климатические условия на большей части территории Российской Федерации не позволяют выращивать виноград в открытом грунте, поэтому его завозят из южных районов страны. Производство виноградных напитков обычно сосредоточено в местах выращивания винограда, так как доставка готовой продукции в северные регионы сопряжена со значительными финансовыми затратами. В Республике Дагестан выращивают около 30% винограда в масштабах всей страны, а площадь плодоносящих виноградников занимает более 20 тыс. га. Возникла необходимость переработать виноград таким образом, чтобы полуфабрикат для изготовления напитков выдерживал длительные сроки хранения и транспортировку, отличался высоким качеством и имел небольшую массу. Разработана технология получения виноградных криопорошков, которые можно использовать в качестве пищевых добавок, для изготовления восстановленных соков и напитков. Целью исследования было создание инновационной технологии производства криопорошков для получения безалкогольных напитков. Объектом исследования стал виноград дагестанских технических, столовых и изюмных сортов. Алгоритм получения криопорошков соответствовал предложенной автором схеме: доставка винограда, отделение гребней, инспекция, мойка, дробление, замораживание жидким азотом, обезвоживание в вакуумной СВЧ-установке, криоизмельчение и фасовка. При выполнении работы определяли качественный состав сырья и криопорошков с использованием аналитических приборов и лабораторного оборудования кафедры технологии продуктов питания и учреждений Дагестанского научного Центра РАН. Определен химический состав криопорошков, полученных из винограда, выращенного в горно-долинной зоне Дагестана. Приведены физико-химические показатели напитка из криопорошка винограда. Органолептические показатели изготовленных виноградных напитков подтвердили их высокие качественные показатели. Climatic conditions in most of the Russian Federation do not allow growing grapes in the open field, therefore they are imported from the southern regions of the country. The production of grape drinks is usually concentrated in places where grapes are grown, since the delivery of finished products to the northern regions is associated with significant financial costs. Winegrowers of the Republic of Dagestan grow about 30% of grapes throughout the country, and the area of fruit-bearing vineyards occupies more than 20 thousand hectares. There was a problem to process grapes in such a way that the semi-finished product for the production of drinks withstands long storage and transportation periods, is of high quality and has a small weight. A technology has been developed for producing grape cryopowders, which can be used as food additives, for the production of reconstituted juices and drinks. The aim of the study was to create an innovative technology for the production of cryopowders for the production of soft drinks. The objects of the study were Dagestan common and raisin grapes. The algorithm for obtaining cryopowders corresponded to the scheme proposed by the author: delivery of grapes, separation of ridges, inspection, washing, crushing, freezing with liquid nitrogen, dehydration in a vacuum microwave unit, cryo-grinding and packaging. When performing the work, the qualitative composition of raw materials and cryopowders was determined using analytical instruments and laboratory equipment of the Department of Food Technology and institutions of the Dagestan Scientific Center of the Russian Academy of Sciences. The chemical composition of cryopowders obtained from grapes grown in the mountain-valley zone of Dagestan has been determined. The physical and chemical parameters of a wine drink made from grape cryopowder are given. The organoleptic characteristics of the produced wine drinks confirmed their high quality indicators.

scholarly journals Nilai-nilai Pancasila sebagai Inspirasi Seni Kajian Performance Studies dalam perspektif Komunikasi

2021 ◽  
Vol 1 (2) ◽  
pp. 1-11
Author(s):  
Ririt Yuniar
Keyword(s):  
Character Education ◽  
Performance Studies ◽  
Raw Materials ◽  
Communication Strategy ◽  
Raw Material ◽  
Cultural Wealth ◽  
Art Educators ◽  
Selection Processes ◽  
The Creation ◽  
The Republic

Generasi nasionalis, mengutamakan kepentingan bangsa Negara di atas kepentingan pribadi dan golongan. Artinya generasi yang taat hukum; disiplin; cinta tanah air; menghormati keragaman suku, agama, budaya; rela berkorban; mampu mengapresiasi budaya bangsa sendiri; menjaga kekayaan budaya bangsa; unggul dan berprestasi; serta mampu menjaga lingkungan. Sekolah, masyarakat, dan keluarga menjadi ekosistem pendidikan yang harus bersinergi. Terciptan karya seni kreatif dan inovatif yang memuat kelima sila beserta butir-butir Pancasila sebagai sebuah nilai luhur, keberagaman dan Kebhinekaan di Indonesia menjadi salah satu solusi alternatif bagi terwujudnya Negara Kesatuan Republik Indonesia (NKRI). Hal ini sejalan dengan Visi Misi ISI Yogyakarta, yaitu adanya penerapan dan pengoptimalan nilai-nilai Pancasila dalam konsep dan karyanya dengan memegang teguh konsep ideal bangsa Indonesia guna mewujudkan penciptaan seni maupun mengkaderisasi pendidik seni secara efektif juga menjadi tujuan utama tulisan ini. Teori strategi komunikasi (mengenal khalayak, merancang pesan, menetapkan metode, dan proses seleksi dalam penggunaan media) sangat relevan jika diterapkan oleh kreator seni dengan menggunakan pendekatan performance studies sebagai sebuah metode guna meningkatkan kualitas dan kreativitas para kreator seni yang lebih mengutamakan nilai-nilai Pancasila sebagai pedoman berkarya. Nilai-nilai Pancasila diimplementasikan melalui karya seni yang “borderless” artinya tidak terbatas lintas ruang dan waktu dalam konsep dan praktiknya. How to karya itu diciptakan, diproduksi, ditampilkan, dilestarikan, oleh para seniman, serta penikmat seni lainnya. Melalui pendidikan karakter yang berintegritas karya seringkali memuat substansi pesan moral di dalamnya. Nilai-nilai Pancasila raw-material yang fundamental dan terinternalisasi dalam kehidupan keseharian melalui berbagai profesi. The nationalist generation prioritizes the interests of the nation and state above personal and group interests. It means the law-abiding generation; discipline; love for the homeland; respecting ethnic, religious, cultural diversity; willing to sacrifice; able to appreciate the nation's culture; maintain the nation's cultural wealth; excel and achieve; and able to protect the environment. Schools, communities, and families become educational ecosystems that must work together. The creation of creative and innovative works of art containing the five precepts and the points of Pancasila as a noble value, diversity and diversity in Indonesia is one of the alternative solutions for realizing the Unitary State of the Republic of Indonesia (NKRI). This is in line with the Vision and Mission of ISI Yogyakarta, namely the application and optimization of Pancasila values in their concepts and works by upholding the ideal concept of the Indonesian nation in order to realize the creation of art well as to regenerate art educators effectively. The theory of communication strategy (knowing the audience, designing messages, determining methods, and selection processes in media used) is very relevant if applied by art creators using a performance studies approach as a method. This approach is to improve the quality and creativity of art creators who prioritize the values of Pancasila as a working guide. Pancasila values are implemented through borderless artwork, meaning they are not limited across space and time in concept and practice. How to work it was created, produced, displayed, preserved by artists and other art connoisseurs. Through character education with integrity, the work often contains the substance of the moral message in it. The values of Pancasila are raw materials that are fundamental and internalized in daily life through various professions. 

scholarly journals FORMATION OF A PETROCHEMICAL CLUSTER AND THE CREATION OF AN INTEGRATED PETROCHEMICAL COMPLEX IN KAZAKHSTAN

2017 ◽  
Vol 5 ◽  
pp. 211-217
Author(s):  
Assel Kadyrbergenova ◽  
Saule Yegemberdiyeva ◽  
Kulman Orazbayeva
Keyword(s):  
Petrochemical Industry ◽  
Oil And Gas ◽  
Raw Materials ◽  
Economic Effect ◽  
Cluster Approach ◽  
Regional Competitiveness ◽  
Petrochemical Complex ◽  
The Creation ◽  
The Republic ◽  
Main Factor

The problems associated with the development of the petrochemical industry of the Republic of Kazakhstan are investigated by creating a petrochemical cluster in the western oil and gas region of the country. The issues of a forming petrochemical cluster in Kazakhstan and creating an integrated petrochemical complex in Atyrau region are considered. The essence of the cluster approach as the main factor for increasing the regional competitiveness of the Atyrau region is opened, the expediency and efficiency of the creation of the petrochemical cluster and an integrated petrochemical complex is substantiated. The stages of construction of an integrated petrochemical complex are described, depending on the sources of supply of the used raw materials. An integrated scheme of the petrochemical complex was created and investment petrochemical projects in the Atyrau region were considered. The main groups of factors substantiating the opportunities for the formation of a petrochemical cluster and the achievement of an economic effect in western Kazakhstan are defined.

scholarly journals Optimization of the technology for producing wine and grape distillates by complete processing of grape raw materials using the example of ‘Cristall’ grape variety

2020 ◽  
pp. 283-287
Author(s):  
Роман Николаевич Бахметов ◽  
Тарас Саркисович Хиабахов ◽  
Ольга Николаевна Шелудько ◽  
Ольга Алексеевна Чурсина
Keyword(s):  
Ethyl Alcohol ◽  
Raw Materials ◽  
Import Substitution ◽  
Volume Ratio ◽  
Volatile Components ◽  
Processing Unit ◽  
Deep Processing ◽  
Grape Variety ◽  
Grape Marc ◽  
Organoleptic Characteristics

В рамках программы импортозамещения и развития виноградарско-винодельческой отрасли с глубокой переработкой сырья для восстановления ассортимента конкурентоспособных ликерных вин является актуальной организация производства винных и виноградных спиртов из разного виноградного сырья на базе действующих заводов первичного виноделия, в том числе и из вторичных продуктов виноделия. Целью исследований было провести предварительную оценку возможности получения винного и виноградного спиртов с объемной долей этилового спирта не менее 91 % путём глубокой переработки винограда сорта Кристалл с применением процесса ректификации. Объектами исследований являлись виноград сорта Кристалл урожая 2018 г., приготовленные из него столовый сухой белый виноматериал, виноградные выжимки, винный и виноградный спирты. Брожение виноградного сусла и сладкой виноградной выжимки проводили без применения ферментных препаратов и диоксида серы на чистой культуре винных дрожжей Saccharomyces vini . Предложено проводить прессование сбродившей виноградной выжимки на пневматическом прессе с отделением и последующей перегонкой жидкой фракции для первой дистилляции. На установке ЛУММАРК отработана методика полной перегонки виноматериалов до ректификата. Установлено, что качество получаемого спирта напрямую зависит от объемной доли этилового спирта. С уменьшением объемной доли этилового спирта получаемых спиртов растет количество нежелательных летучих компонентов, снижаются органолептические характеристики готового продукта. Показано, что предложенный процесс перегонки, включающий получение спирта-сырца на дистилляторе DV-3 и спирта - на малой ректификационной установке РУМ-3 позволяет получить винный или виноградный с объемной долей этилового спирта 94,5-94,6 % при выходе 85-86 %. In Russia, within the framework of the import substitution and development of the wine industry with deep processing of raw materials to restore the range of competitive liqueur wines, it is timely to organize the production of wine and grape distillates from various grape raw materials, including those from winemaking secondary products, based on existing primary wineries. The aim of the study was to conduct a preliminary assessment of the possibility of obtaining wine and grape distillates with a strength of at least 91% by deep processing of ‘Cristall’ grapes using a rectification process. The objects of research were ‘Cristall’ grape variety of the 2018 harvest, dry white base wine prepared from it, grape marc, wine and grape distillates. Fermentation of grape must and sweet grape marc was carried out without the use of enzyme preparations and sulfur dioxide on a pure culture of Saccharomyces vini wine yeast. It is proposed to press fermented grape marc on a pneumatic press with separation and subsequent distillation of the liquid fraction for the first distillation. A technique for the complete distillation of base wines into rectified material was developed using LUMМARK processing unit. It has been established that the quality of the distillate obtained directly depends on the volume ratio of ethyl alcohol. With a decrease in the volume ratio of ethyl alcohol of the obtained distillates, the amount of undesirable volatile components increases, and the organoleptic characteristics of the finished product decrease. It is shown that the proposed distillation process, which includes two stages: obtaining crude alcohol using a DV-3 distiller and alcohol using a small distillation unit RUM-3, allows to obtain wine or grape distillate with volume ratio of ethyl alcohol of 94.5-94.6 % at the exit of 85-86%.

scholarly journals The use of cavitation in the technology of confectionery semi-finished products based on fruit and vegetable raw materials

2021 ◽  
Vol 82 (4) ◽  
pp. 163-168
Author(s):  
O. S. Rudenko ◽  
M. A. Pesterev ◽  
N. B. Kondratiev ◽  
M. A. Taleysnik ◽  
A. E. Bazhenova
Keyword(s):  
Water Activity ◽  
Raw Materials ◽  
Control Sample ◽  
Initial Water ◽  
Organoleptic Characteristics ◽  
Mass Spectrometric Detector ◽  
Fresh Vegetables ◽  
The Creation ◽  
Reducing Substances ◽  
Vegetables And Fruits

One of the directions of development of innovative confectionery products is the creation of products using raw materials with critical significant substances to improve public health. The creation of confectionery semi-finished products based on fresh vegetables and fruits with a minimum temperature effect to ensure the preservation of native micronutrients are an urgent task of enriching confectionery. Cavitation is a method of physical influence in the production of confectionery and semi-finished products, which helps to increase the preservation of vitamins by reducing the duration of temperature exposure and achieving the desired properties of the semi-finished product. The aim of the study was to study the influence of cavitation effects on the structural, mechanical and physicochemical indicators of semi-finished products from fresh vegetables for the production of confectionery. Model samples of a semi-finished product are made from carrots using acoustic exposure with various durations (from 0 to 6 minutes) using invert syrup obtained by cavitation treatment. The obtained samples were compared with a control sample of a semi-finished product from carrots with the addition of invert syrup without cavitation treatment. The use of cavitation effects at the stage of obtaining invert syrup and processing carrot mass made it possible to increase the strength of the confectionery semi-finished product made on the basis of carrot raw materials by 19% to 640 g / cm3. The initial water activity of the control sample was 0.852, which indicates a high risk of microbiological changes during storage. Cavitation treatment contributed to a minimal change in the water activity of the semi-finished carrot-based product during storage. With an increase in the duration of the cavitation treatment of the carrot mass, the amount of reducing substances increased in the samples of carrot semi-finished product, in the control sample - 6.3%, in the sample from 4 and 6 minutes. cavitation treatment - 44.1% and 47.3%, respectively. A study of a semi-finished product by gas chromatography with a mass spectrometric detector revealed a significant effect of cavitation effects on the chemical composition. A decrease in the content of fumaric acid esters in the sample with the duration of cavitation effects of 4 and 6 minutes was revealed from 2.91% to 1.72% and 1.2%, respectively, compared with the control sample. At the same time, the organoleptic characteristics of the taste and smell of the semi-finished product have improved.

Spatial Development as a Modernization Driver for the Republic of Kazakhstan

2012 ◽  
pp. 53-58
Author(s):  
S. Afontsev ◽  
N. Zubarevich
Keyword(s):  
Raw Materials ◽  
Spatial Development ◽  
Economic Diversification ◽  
Regional Economic ◽  
Analytical Scheme ◽  
Basic Goods ◽  
Challenges And Opportunities ◽  
The Republic

The questions of spatial development as a modernization driver (the Kazakhstan case) are considered in this article. The analysis of the regional economic differences makes possible to work out the development guidelines, based on the advantages combination of the basic goods specialization and the policy of transferring growth impulses from the raw materials sector to the industry and service ones. Current challenges and opportunities, which face the Kazakhstan economy, the questions of economic diversification drive up the importance of the connection between spatial development and the cluster priorities. The analytical scheme of macro-regions and diversification through the dynamic focal networks can settle up these challenges.

FUNDAMENTAL CAPITAL FINANCING OF PRODUCTION

2020 ◽  
Vol 8 (3) ◽  
pp. 74-78
Author(s):  
Farrux Zulfiyev ◽  
Keyword(s):  
Raw Materials ◽  
Economic Reforms ◽  
Equity Financing ◽  
Capital Financing ◽  
The Republic ◽  
The Stability

This article is based on the principles of shared financing of the production of raw materials. The article is aimed at financing the production of capital on the basis of equity in order to further strengthen the stability of economic reforms in the republic. At the same time, the essence of equity financing, the risks associated with it, and the efficiency of raw materials are covered

Technology and Formation Improvement of Consumer Properties of Cold Appetizers from a Silver Carp in the Roll Form

Food Industry ◽  
2019 ◽  
Vol 4 (4) ◽  
pp. 14-22
Author(s):  
Olesya Sergeevna ◽  
Adelya Bekesheva
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Raw Materials ◽  
Silver Carp ◽  
Essential Amino Acids ◽  
Development Stage ◽  
Roll Forming ◽  
Fish Gelatin ◽  
Organoleptic Characteristics ◽  
Food Value

At the present development stage of fish culinary production special significance has range expanding and technology improving for the following purposes: the available fish resources use; the organoleptic characteristics improvement and the nutritional value and competitiveness increase of products manufactured at the enterprises of the food industry. This study concerns the technology and the consumer properties formation improvement of cold appetizers from silver carp in the form of a roll. Unlike traditional the developed products consist of fillet of a bighead silver carp on a skin and an original stuff from egg, vegetables and mushrooms. The researchers conducted study using conventional and special methods. They recommended to introduce gelatin in a dry powdered at the stage of roll forming form in a recipe of the developed fish rolls. A man tested fish gelatin as anew consistency regulator of the developed products. The traditional and fish gelatin use allows to increase the yield of fish cold appetizers in the form of a roll by 8.0 %. When adding gelatin, there was an improvement in consistency and sensory perception of the product as a whole. The analysis results of biological value showed that the developed dishes, being an important additional source of protein and essential amino acids such as threonine, lysine, valine, may well improve the ration balance. The fatty acids ratio in fish rolls prepared according to new recipes is close to the ideal fat in the ratio of saturated, monounsaturated and polyunsaturated fatty acids (35:45:20) and is determined mainly by the composition of fatty acids in silver carp fat. The developed production will allow to expand the range of the food industry enterprises by cold fish appetizers of high quality and food value from available fish raw materials.

Pax and the Politics of Peace

2017 ◽  
Author(s):  
Hannah Cornwell
Keyword(s):  
Civil War ◽  
Political System ◽  
The Political ◽  
Power Dynamics ◽  
Roman Imperialism ◽  
Two Generations ◽  
Pax Romana ◽  
The Creation ◽  
The Republic ◽  
Insight Into

This book examines the two generations that spanned the collapse of the Republic and the Augustan period to understand how the concept of pax Romana, as a central ideology of Roman imperialism, evolved. The author argues for the integral nature of pax in understanding the changing dynamics of the Roman state through civil war to the creation of a new political system and world-rule. The period of the late Republic to the early Principate involved changes in the notion of imperialism. This is the story of how peace acquired a central role within imperial discourse over the course of the collapse of the Republican framework to become deployed in the legitimization of the Augustan regime. It is an examination of the movement from the debates over the content of the concept, in the dying Republic, to the creation of an authorized version controlled by the princeps, through an examination of a series of conceptions about peace, culminating with the pax augusta as the first crystallization of an imperial concept of peace. Just as there existed not one but a series of ideas concerning Roman imperialism, so too were there numerous different meanings, applications, and contexts within which Romans talked about ‘peace’. Examining these different nuances allows us insight into the ways they understood power dynamics, and how these were contingent on the political structures of the day. Roman discourses on peace were part of the wider discussion on the way in which Rome conceptualized her Empire and ideas of imperialism.

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