FALSIFICATION OF CITRUS JUICES

2021 ◽  
Vol 14 (3(53)) ◽  
pp. 71-78
Author(s):  
Anna Nikolaevna Lilishentseva ◽  
Karolina Vladimirovna Borovaya
Keyword(s):  
Organic Acids ◽  
Raw Materials ◽  
Titratable Acidity ◽  
Quality And Safety ◽  
Acid Ratio ◽  
Wide Range ◽  
Retail Outlets ◽  
Citrus Juices ◽  
Ph Level

The problem of falsification of juice products today is urgent due to the fact that this group of food products is consumed by all segments of the population. Today, at the same time as the presence of a wide range of juices in the modern market, it is quite difficult to identify them and prevent falsification. As a result, there is a need to strengthen control over the quality of juice products and to develop criteria for the authenticity of juices. The article presents the results of the study of the quality of orange juices purchased in the retail outlets in Minsk. In order to identify and detect falsification, a comprehensive assessment of juices was carried out. The author determined the main indicators of the quality and safety of juices such as dissolved solids, titratable acidity, pH level, sugar-acid ratio. However, due to the fact that these indicators can be easily adjusted by adding organic acids, sugars and other components, a study was carried out of such indicators as the content of oxymethylfurfural and formol index, which are the most difficult to falsify. Standard and common methods were used during the experiment. The quality assessment also included an analysis of the causes of deviations that could be found during the study. These causes may be explainable properties of raw materials or technological features of production.

Compound feed from different producers for piglets and their comparative assessment

2021 ◽  
pp. 3-12
Author(s):  
N. I. Kulmakova ◽  
T. A. Magomadov ◽  
N. M. Kostomakhin ◽  
M. N. Dmitrieva ◽  
H. Saleh
Keyword(s):  
Raw Materials ◽  
Comparative Assessment ◽  
Feed Additives ◽  
The Body ◽  
Animal Origin ◽  
Quality And Safety ◽  
Processing Technologies ◽  
Starting Compound ◽  
Federal Standard

The quality of raw materials and goods of animal origin depends first of all on the safety of feed, their balance in terms of the main nutrients and digestibility by the body. As a rule, the lower the quality and safety of feed, the lower the productivity of all types of animals and poultry. The quality of feed is influenced by all stages of their production: growing conditions, harvesting and storage, processing technologies, canning and preparation for feeding. Where high-quality feed is used in diets, maximum productivity and high realization of the genetic potential of animals are obtained. During the storage and processing of plant and animal raw materials its physic and mechanical, biochemical, sanitary and microbiological properties change. This can be avoided only by observing the sanitary and hygienic requirements for bagging, harvesting, and storing feed. The quality of feed is confirmed by its physical, chemical, organoleptic, microbiological and other indicators, which determines the variety of feed control methods at all stages of their turnover. In this connection, the development and strengthening of control over the quality and safety of feed and feed additives is one of the important tasks of modern animal feeding science. The purpose of the work was to carried out a comparative assessment of four samples of the starting compound feed SK-3 for piglets of different producers. The experimental part of the work has been carried out in the laboratory of veterinary expertise at the compound feed plant LLC “Athens-Volga”. For the study of compound feed an average sample was taken from each sample, separating from the combined sample using a hand scoop according to Federal standard 13496.0-2016. Methods of sampling. Quality and safety control was carried out according to organoleptic, physic and chemical, microbiological indicators and the content of mycotoxins in compound feed. Monitoring of compound feed of the compared samples of the starting compound feed for piglets SK-3 according to the studied indicators has shown that all samples meet the sanitary and hygienic requirements of Federal standard of our country.

scholarly journals Создание гибридов сверхсахарной кукурузы с высоким уровнем антиоксидантной активности с использованием тест-системы на основе стабильного радикала DPPH

2016 ◽  
pp. 50-56
Author(s):  
В. В. Поздняков ◽  
Ю. В. Харченко ◽  
Л. Я. Харченко ◽  
О. В. Анцыферова
Keyword(s):  
Antioxidant Activity ◽  
Functional Food ◽  
Raw Materials ◽  
Raw Material ◽  
Maize Starch ◽  
Wide Range ◽  
Total Antioxidant ◽  
Index Value ◽  
Canning Industry

Гибриды сахарной и сверхсахарной кукурузы являются хорошим сырьем для производства функциональных пищевых продуктов, в том числе диетического и детского питания. Важными показателями высокого качества этих продуктов являются повышенное содержание белка и ценного масла, незначительное количество плохо усвояемого кукурузного крахмала и высокое содержание антиоксидантов, а также отменные вкусовые качества. В работе представлены данные по оценке антиоксидантной активности большой группы новых перспективных гибридов сверхсахарной кукурузы среднеспелой группы, созданных с целью получения ценных источников сырья для консервной промышленности. Значения показателя общей антиоксидантной активности варьировали в широком интервале значений (от 31,8 % до 60,4 %, 568,4–1008 мкг/г семян), что указывает на перспективность использования этого важного биохимического параметра в селекции сверхсахарной кукурузы на качество. Hybrids of excess sugar maize are good raw material for the production of functional food products, including baby food and diet. Important indicators of high quality of these products are high protein content and a valuable oil, a small amount of poorly digestible maize starch and a high content of antioxidants, and also excellent taste qualities. The paper presents data on the evaluation of the antioxidant activity of a large group of promising new hybrids of excess sugar maize of mid-group created in order to obtain valuable raw materials for the canning industry. Index value of total antioxidant activity varied over a wide range (from 31,8 % to 60,4 %, 568,4–1,008 mg/g of seed), which indicates on promising use of this important parameter in the breeding of biochemical excess sugar maize on quality.

scholarly journals INNOVATIVE APPROACH TO THE PRODUCTION OF HIGH QUALITY MILK-RAW MATERIALS

2019 ◽  
pp. 46-55
Author(s):  
Iryna Bernyk
Keyword(s):  
Quality Management ◽  
Management System ◽  
Quality Management System ◽  
Raw Materials ◽  
Raw Milk ◽  
Primary Treatment ◽  
Milk Quality ◽  
Quality And Safety ◽  
Quality Of Milk

The most pressing problems of the food industry today are the quality of food. The main factors influencing this indicator are the quality of raw materials, the technical and technological level of enterprises, the quality management system and food safety. Milk quality cannot be improved in the processing process, at best it can be stabilized, so the milk quality management system should focus on the technological processes of its production and primary treatment using a preventive approach. The sanitary and hygienic quality of milk production is a complex problem that is determined by a number of factors that combine the notion of "technology and culture of production". General bacterial contamination of milk raw materials should be considered as a collection of sources of ingress of microorganisms into the technological environment, in particular the microflora of the surface of the udder and lobes; microflora of udder channels; microorganisms of milking equipment, milk lines, milk packaging; microflora of personnel and environment. The traditional scheme of primary milk treatment provides a consistent picture of the quality and safety of raw milk obtained from its production. Measures to improve the quality and safety of raw milk through additional use of the decontamination process are proposed. The use of ultrasonic cavitation technologies for milk disinfection allows to increase the quality of milk and to get more money for the farm, to provide quality raw materials for dairy enterprises.

scholarly journals The use of capillary electrophoresis in the evaluation of food and beverages

2020 ◽  
Vol 82 (1) ◽  
pp. 82-87
Author(s):  
D. V. Zipaev ◽  
A. A. Tulina ◽  
A. N. Kozhukhov
Keyword(s):  
Capillary Electrophoresis ◽  
Organic Acids ◽  
Raw Materials ◽  
Multicomponent System ◽  
Raw Material ◽  
Synthetic Dyes ◽  
Detection Zone ◽  
Bottom Line ◽  
Food And Beverages

The method of capillary electrophoresis can be used to assess the quality, safety, falsification and identification of food and beverages. It is characterized by high accuracy (up to 97%) and efficiency. Using it, you can determine the content of various cations and anions, organic acids, carbohydrates, vitamins, amino acids, preservatives, antioxidants, flavonoids, synthetic dyes, which are of great importance for the technological control of production at the enterprise. The method of capillary electrophoresis allows you to determine the naturalness and quality of soft drinks and alcoholic drinks by detecting the presence or absence of organic acids in the sample, as well as analyzing their quantitative content and ratio, makes it possible to control enzymatic processes and correlate with the taste of the final product. In addition, this method can be used to assess the quality of water used as the main raw material for the production of beverages. It allows you to determine the content of pesticides and fungicides in the raw materials used for the production of food and beverages. The method is based on the electromigration of ions and electroosmosis and, as a consequence, the separation of a complex multicomponent system in a quartz capillary. The bottom line is that after applying voltage up to 30 kV to the prepared capillaries for analysis, the components of the mixture begin to move along the capillary at different speeds, thereby reaching the detection zone at different times. Thus, separation and subsequently detection of the test substances in a particular product, drink or raw material is achieved.

scholarly journals EFFECTS OF PREHARVEST APPLICATION OF ETHEPHON ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF THE LOWBUSH BLUEBERRY FRUIT

1973 ◽  
Vol 53 (3) ◽  
pp. 553-557
Author(s):  
AMR A. ISMAIL
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Vaccinium Angustifolium ◽  
Selective Abortion ◽  
Lowbush Blueberry ◽  
Acid Ratio ◽  
Keeping Quality ◽  
Solids Content ◽  
Physical And Chemical

The effects of early preharvest application of 18 ethephone ((2-chloroethyl) phosphonic acid) treatments on the size, weight, soluble solids content, pH, titratable acidity, soluble solids/acid ratio, and the keeping quality of lowbush blueberry fruit (Vaccinium angustifolium Ait.) were studied. For all these characteristics, no significant differences were observed between fruits receiving the ethephon treatments and the untreated fruits except in the case of fruits receiving 1,000 ppm ethephon when about half-grown. Weight of berries per unit volume from this treatment was significantly higher than for all other treatments including untreated fruits. These findings indicate that early preharvest application of ethephon for selective abortion of barrenberry fruits in lowbush blueberry fields does not adversely affect the observed characteristics of blueberry fruits.

scholarly journals Effect of Bagging on the Content of Sugar and Acid in Postharvest "Jinhuang" Mango Fruit

2020 ◽  
Vol 145 ◽  
pp. 01032
Author(s):  
Changbin Wei ◽  
Jian Qiao ◽  
Xinming Tang ◽  
Qingze Yan ◽  
Lizhu Tang ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Organic Acids ◽  
Fruit Quality ◽  
Hplc Method ◽  
Postharvest Storage ◽  
Mango Fruit ◽  
Acid Ratio

The glucose, fructose, sucrose, and organic acids in the pulp of “Jinhuang” mango were analyzed using the HPLC method and the effect of bagging on fruit quality was researched during the postharvest storage. The results showed that there was a certain difference in the content of sugar and acid among the three treatments. The effect of bagging treatments on fructose, glucose, and sucrose in the fruit of “Jinhuang” mango was mainly reflected in sucrose. The treatments of white bagging (WB) and black bagging (BB) delayed the production of sucrose and the decomposition of citric acid, and increased the content of ascorbic acid and quinine. Based on sugar-acid ratio, the flavor of the three treatments was evaluated as: CK> WB> BB. The fruit quality of “Jinhuang” mango was affected by bagging treatments to a certain extent.

scholarly journals Production, chemical composition, and quality of Arabic coffee subjected to copper doses

2018 ◽  
Vol 53 (4) ◽  
pp. 443-452 ◽  
Author(s):  
Herminia Emilia Prieto Martinez ◽  
José Soares de Lacerda ◽  
Junia Maria Clemente ◽  
Jaime Barros da Silva Filho ◽  
Adriene Woods Pedrosa ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Organic Acids ◽  
Titratable Acidity ◽  
Coffee Bean ◽  
Total Phenols ◽  
Cu Content ◽  
Coffee Beans ◽  
Total Titratable Acidity ◽  
Effect Of Copper

Abstract: The objective of this work was to evaluate the effect of copper on the chemical composition of coffee beans and on the quality of the beverage, relating both of them to the Cu leaf contents in coffee (Coffea arabica) plants. Coffee plants were grown in a hydroponic system containing 0.2, 0.4, 0.8, 1.6, and 3.2 μmol L-1 Cu until fruit setting. Coffee bean production was evaluated, and, after the cherries were dried, the following characteristics were determined: leaf Cu content; total titratable acidity; color index; electrical conductivity; leached K; polyphenol oxidase (PPO) activity; concentrations of caffeine, trigonelline, organic acids, total phenols, chlorogenic acids (3-CQA, 4-CQA, and 5-CQA), sucrose, glucose, arabinose, mannose, and galactose; and sensory quality of roasted beans. Cu increased bean yield, PPO activity, and the concentrations of organic acids, 3-CQA, sucrose, and arabinose. Total titratable acidity, total phenols, 4-CQA, and 5-CQA were reduced with increasing Cu doses. Leaf contents related to the maximum and minimum values of desirable and undesirable quality attributes ranged from 5.6 to 11.4 mg kg-1 Cu, respectively. Copper affects the production and chemical composition of coffee beans, and the attributes related to quality are maximized in plants with low leaf contents of the nutrient.

scholarly journals Effect of the dehydration method of Hibiscus sabdariffa L. calyces on the quality of their aqueous extracts

2021 ◽  
pp. 159
Author(s):  
Yolanda Salinas Moreno ◽  
César Sánchez-Feria ◽  
María Del Carmen Ybarra-Moncada ◽  
Víctor Arturo González-Hernández ◽  
María Luisa Machuca-Sánchez
Keyword(s):  
Chemical Composition ◽  
Organic Acids ◽  
Titratable Acidity ◽  
Hibiscus Sabdariffa ◽  
Aqueous Extracts ◽  
Total Anthocyanins ◽  
Soluble Phenols ◽  
The One ◽  
Tropical Climates

Hibiscus sabdariffa L. is a plant from tropical climates, which produces, among other products, deep red calyces used to prepare refreshing drinks. The high humidity (85-87%) of the calyces at the time of harvest must be reduced to about 12% for handling and storage. The aim of the work was to evaluate the effect of the dehydration method of the calyces (sun drying, SD; air-drying, AD, at three temperatures: 50, 60 and 70 ºC) of three varieties of Hibiscus sabdariffa L. on the quality of their aqueous extracts. The quality was measured as a function of color), and chemical variables (titratable acidity, TA, total soluble phenols, TSP; total anthocyanins content TAC, and organic acids). The varieties used were Negra Quiviquinta (NQ) with dark red calyces, UAN-9 with light red calyces, and UAN-16, with white calyces. The dehydration method affected the quality of the extracts. The SD was the one that most affected the color and chemical variables. The color of the extracts was darker than that of the control while titratable acidity (TA) was reduced on average 40.6%. No effect of AD treatments was observed on these variables. On chemical composition, SD reduced TSP on average 15.3%, the most affected variety was UAN-16. In the varieties with red calyces, the average TAC reduction was 36.9%. Of the organic acids, the most affected were malic and succinic. As observed in physical variables, AD treatments showed little influence on chemical composition of calyces. Of the dehydration methods evaluated, the AD70°C rendered the best quality aqueous extract, in base of the variables evaluated.

scholarly journals PEMILIHAN SUPPLIER BERDASARKAN INDEKS KAPABILITAS DENGAN KARAKTERISTIK TUNGGAL

2018 ◽  
Vol 1 (2) ◽  
pp. 202-208
Author(s):  
Erik Bagus Prasetyo
Keyword(s):  
Production Process ◽  
Supplier Selection ◽  
Selection Criteria ◽  
Positive Impact ◽  
Raw Materials ◽  
Manufacturing Companies ◽  
Color Degradation ◽  
Ph Level ◽  
Selection Of

Raw materials is a major requirement in the production process for manufacturing companies. in fulfilling the needs of raw materials for the production process, most manufacturing firms depends on suppliers. Supplier selection is an important part of manufacturing companies. From several supplier selection criteria, quality is one of the important criteria and it used in supplier assessment. Selecting suppliers based on the quality of their products will have a positive impact on manufacturing companies, such as increased profits through reduced operational costs and increased market share. In this study will compare two suppliers at manufacturing companies and choose one that has a higher capability value. The selection of suppliers is made using the yield index of Spk with a single characteristic. Supplier will be selected by comparing the yield ratio of two suppliers. Numerical calculations are performed on suppliers based on pH levels on the leather. The pH level on the leather will affect the color. A low pH may result color degradation earlier, whereas a high pH may result poor color matching.

scholarly journals Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs

2019 ◽  
Vol 49 (3) ◽  
pp. 438-446
Author(s):  
Батуч Гусейнова ◽  
Batuch Guseinova ◽  
Фируза Ашурбекова ◽  
Firuza Ashurbekova ◽  
Татьяна Даудова ◽  
...  
Keyword(s):  
Raw Materials ◽  
Mineral Elements ◽  
Human Organism ◽  
Wild Fruit ◽  
Wide Range ◽  
Phenolic Substances ◽  
Nutrition Value ◽  
Vegetable Raw Materials ◽  
Β Carotene

Local vegetable raw materials have good prospects in developing new balanced foods with high nutrition value. As a rule, local vegetable raw materials are environmentally friendly and contain a wide range of biologically and physiologically active agents. Fruit liqueurs possess a balanced chemical composition and a high nutrition and physiological value. They produce a recreational or preventive effect on human organism. However, the level of consumption of fresh fruit and berries remains low because of their seasonality. Moreover, the range of fruit and berry products is usually very poor, and very few of them are beneficial for human health and can prevent diseases. The research featured the formulations and production technology for new multicomponent fruit liqueurs of high nutrition value. The liqueurs were made from Dagestan garden and wild fruit and berries with a high content of macro- and micronutrients. The nutrition value and quality of the liqueurs were estimated according to the mass concentration of sugars, titrable acids, vitamins C and P, β-carotene, mineral elements, and phenolic and pectinaceous substances. The sensory properties were measured according to a 10-score system. The paper introduces formulations and technologies for three types of liqueur (Zhivitel’naya, Garmoniya, and Uslada). They involved alcoholized and fermentation-alcoholized juices of grapes, fruit and berry fruit drinks and extracts that mutually complemented each other according to valuable components. The new liqueurs have a high nutrition since 100 cm3 of the liqueur per day partially satisfies the daily requirements for some nutrients: phenolic substances – for 37.5–55.0%; pectinaceous substances – 17.5–32.5%; in vitamin C – 13.7–38.7%, β-carotene – 17.6–43.0%, and a microelement iron – for 14.0–26.0%. The multicomponent fruit liqueurs possess a wide range of biologically and physiologically active agents. As a result, they improve physical activity and increase resistance to bad ecological environment.

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