RATIONAL PROCESS PARAMETERS OF CHOPPED SEMI-FINISHED PRODUCTS PRODUCTION USING EMULSIONS FROM COLLAGENCONTAINING RAW MATERIALS

2020 ◽  
pp. 199-213
Author(s):  
I. Kaltovich
Keyword(s):  
Heat Treatment ◽  
Weight Loss ◽  
Connective Tissue ◽  
Raw Materials ◽  
Steam Treatment ◽  
Point System ◽  
Technological Parameters ◽  
Genus Lactobacillus ◽  
Rational Process

The article presents the results of research on the determination of rational technological parameters for the production of chopped semi-products using emulsions from collagen-containing raw materials fermented by bacteria of the genus Lactobacillus. Water dosages are installed in the composition of chopped semi-finished products: 12% – with emulsions from pork skin and tails and 11% - with emulsion from connective tissue. Duration of ingredients mixing (5 minutes), sequence of raw materials laying during manufacture of articles, as well as duration of heat treatment of chopped semiproducts is determined: 25 minutes – during steaming (t = 95–100 °С), 20 minutes – during baking (t = 180 °C), 15 minutes – during frying (t = 110 °C), while recommended methods of bringing semifinished products to culinary readiness are steam treatment and baking, which allow for improved functional and technological (TUS – 79.3-81.8%, weight loss during heat treatment – 5.1–7.9%), structural and mechanical (PNS - 1413.9–1470.4 Pa) and organoleptic indicators (juiciness, appearance, consistency, taste, smell) of these products (9 points according to the 9-point system).

RATIONAL DOSAGES FOR USE OF EMULSIONS FROM COLLAGEN-CONTAINING RAW MATERIALS IN MEAT PRODUCTS WITH DIFFERENT DEGREE OF MEAT RAW MATERIAL GRINDING

2021 ◽  
Vol 14 (3(53)) ◽  
pp. 62-70
Author(s):  
Irina Vasilevna Kaltovich
Keyword(s):  
Connective Tissue ◽  
Raw Materials ◽  
Meat Products ◽  
Raw Material ◽  
Mechanical Parameters ◽  
Technological Preparation ◽  
Genus Lactobacillus

The article presents the results of research on the determination of rational dosages for the use of emulsions from collagen-containing raw materials, which have undergone technological preparation, in meat products with various degrees of grinding of meat raw materials. It has been found that the optimal dosages for adding emulsions from pork skin and tails fermented by bacteria of the genus Lactobacillus (c (Lb.plantarum: Lb.casei (1:1)) = 1 Ч 107 CFU/g,? = 18 hours, t = 34 °C, 1:2 hydraulic module) to meat products, allowing to provide improved functional-technological and structural-mechanical parameters of these products, are as follows: for model stuffing systems from raw materials subjected to chopping during 8-12 minutes - up to 16%, 2-4 minutes - up to 14%, mincing with diameter of grid holes 2-3 mm - up to 12%, and from blanched raw materials subjected to chopping during 5-7 minutes - up to 20%. At the same time, emulsions from connective tissue fermented by bacteria of the genus Lactobacillus are recommended for use in meat products in the following rational dosages: up to 14% - for model stuffing systems from raw materials subjected to chopping for 8-12 minutes, up to 18% - from blanched raw materials subject to chopping for 5-7 minutes, up to 12% - from raw materials subject to chopping for 2-4 minutes, up to 10% - from raw materials subject to chopping with diameter of grid holes of 2-3 mm.

Features of phosphorus-calcium metabolism in children with neurogenic disorders of urination

2020 ◽  
Vol 24 (1) ◽  
pp. 45-50
Author(s):  
Yu. F. Lobanov ◽  
D. Y. Latyshev ◽  
Ya. F. Zverev ◽  
N. A. Tekuteva ◽  
N. M. Mikheeva
Keyword(s):  
Connective Tissue ◽  
Calcium Metabolism ◽  
Point System ◽  
Industry Standards ◽  
Muscular Dysfunction ◽  
Connective Tissue Dysplasia ◽  
Calcium And Phosphorus ◽  
Comparison Of The Results ◽  
Neurogenic Disorders

THE AIM: To study the characteristics of phosphorus-calcium metabolism in patients with neurogenic disorders of urination, taking into account the severity of the manifestations of connective tissue dysplasia. PATIENTS AND METHODS. The study included 90 children, including 60 children with neuro-muscular dysfunction of the bladder (NMDB) and 30 children with enuresis from the age of 5 to 15 years. The diagnosis was established based on a comprehensive examination and according to industry standards. Connective tissue dysplasia was diagnosed in children with the detection of 6 or more small external or visceral manifestations involving 3 or more organs from different systems. Assessment of the severity (severity) of connective tissue dysplasia was carried out according to the point system proposed by T.I. Kadurina et al. Each group was divided into subgroups depending on the severity of the manifestations of connective tissue dysplasia. The determination of the level of calcium and phosphorus in the blood and urine, as well as the calculation of the calcium-creatinine coefficient followed by a comparison of the results in these groups and subgroups. To assess the significance of differences, the Mann-Whitney test was calculated, p <0.05 was considered significant. RESULTS. he level of calcium and phosphorus in the urine was slightly higher in children with enuresis, especially in the morning portion of urine, where the concentration of calcium was 26% higher than in patients with NMDB. At the same time, the value of calcium /creatinine coefficient was significantly higher in the group of patients with enuresis and was 2 times higher than the normative indicators, which indicates the importance of hypercalciuria in the development of enuresis. СONCLUSION. According to the obtained data, the severity of calciuria, determined by the value of the calcium-creatinine coefficient, is significantly higher in patients with enuresis than with NMDB.

DETERMINATION OF TECHNOLOGICAL PARAMETERS OF CULINARY PRODUCTS PRODUCTION USING MIXTURES AND EMULSIONS FOR ADDITIVE TECHNOLOGIES

2020 ◽  
pp. 189-198
Author(s):  
A. Meliaschenya ◽  
I. Kaltovich ◽  
G. Pinchuk
Keyword(s):  
Broiler Chicken ◽  
Raw Materials ◽  
Chicken Meat ◽  
Additive Technologies ◽  
Technological Parameters ◽  
Optimal Length ◽  
Layer Width ◽  
Degree Of Hydration ◽  
Rational Sequence

The article presents the results of research on the determination of rational technological parameters for the production of culinary products using dry mixtures and emulsions based on animal raw materials for additive technologies. It was found that when making products using mixtures and emulsions based on broiler chicken meat, as well as a combination of broiler chicken meat and pork, pork and beef (ratio 1:1) rational height of the layer, which makes it possible to ensure stability and safety of the product shape (with a fixed diameter of the opening of the culinary syringe – 7 mm and the optimal length of the layer - 100 mm), is from 14–21 mm (with a layer width of 7 mm) and up to 133–154 mm (with a layer width of 98 mm), which allows for improved structural and mechanical (SSL – 1090.7–1099.9 Pa) and functional and technological indicators of these products (WHC – 92.7–97.5%). The rational sequence of application and the duration of chopping of the main and auxiliary raw materials for the manufacture of emulsions, the duration of preparation (3 minutes), the degree of hydration (1:2 – 1:3) and the temperature of water for the reduction of dry mixtures (60±1° C) were established, which made it possible to develop technological schemes for the production of culinary products using additive technologies.

The Influence of Raw Meal Granulometry on the Formation and Properties of Clinker

2019 ◽  
Vol 296 ◽  
pp. 9-14
Author(s):  
Theodor Staněk
Keyword(s):  
Raw Materials ◽  
Formation Rate ◽  
Cement Industry ◽  
Technological Parameters ◽  
Short Term ◽  
Cement Production ◽  
New Energy ◽  
Energetic Demand ◽  
Important Branch

Cement production belongs to the most important branch of industry. It is marked out by processing of great quantity of natural raw materials and of considerable energetic demand. Not only the intensification of the contemporary production processes is the permanent effort of the cement industry, but also the search for new energy less demanding methods. The paper is focused on one of the most important components of the intensification of cement production – on the preparation of raw meal. It mainly deals with the influence of granulometry and microhomogeneity of the input raw materials on the quality and economy of the process of production and on the final product. The study was carried out mainly by methods of optical microscopy and the determination of technological parameters of cements. It has been found that a change in granulometry of raw meal has a significant impact on the formation rate of the clinker phases. Subsequently, the grindability of the clinker and the strength of the cement are influenced, especially in the short-term hydration. Change of granulometry and homogeneity of raw meal can greatly optimize the quality and economy of the cement production process.

scholarly journals Technological properties of cultivated Pleurotus ostreatus mushrooms and their influence on the choice of culinary processing methods

2021 ◽  
Vol 40 ◽  
pp. 02001
Author(s):  
Nina Myachikova
Keyword(s):  
Heat Treatment ◽  
Weight Loss ◽  
Pleurotus Ostreatus ◽  
Dry Matter ◽  
Raw Materials ◽  
Bound Water ◽  
Free Water ◽  
Dry Matter Content ◽  
Mechanical Processing ◽  
Technological Properties

Pleurotus Ostreatus mushrooms are used as raw materials for public catering establishments. Features of the technological properties of this mushrooms affect the composition of operations and their parameters during mechanical processing and the choice of methods and features of thermal processing. Taking into account the peculiarities of the growth of this mushrooms and their morphological structure, a scheme of mechanical processing is presented. The duration and weight loss were determined for various methods of heat treatment. It was found that the weight loss during heat treatment decreases with an increase in the dry matter content. There is an inverse relationship between the content of bound water and the loss of mass: with an increase in the proportion of bound water, the mass loss during heat treatment decreases. It means that the weight loss during heat treatment of mushrooms is due to the loss of free water. Therefore when assessing the quality of raw materials at the stage of incoming control, it is necessary to control the content of dry matter in mushrooms, and take this indicator into account when developing formulations and establishing technological parameters, namely, losses during heat treatment.

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 JUSTIFICATION OF THE INNOVATIVE METHOD OF PRELIMINARY PROCESSING OF FISH RAW MATERIALS

2021 ◽  
Vol 15 (2) ◽  
Author(s):  
N. Kushnyrenko ◽  
A. Palamarchuk ◽  
S. Patyukov
Keyword(s):  
Heat Treatment ◽  
Hydrochloric Acid ◽  
Muscle Tissue ◽  
Mass Fraction ◽  
Raw Materials ◽  
Binding Capacity ◽  
Silver Carp ◽  
Technological Parameters ◽  
Innovative Method ◽  
Canned Fish

The scientific article presents experimental data on the possibility of modification of the generally accepted traditional technology of pre-heat treatment of freshwater fish raw materials in the production of canned fish by developing an innovative method - dehydration with hydrochloric acid. Technological and rheological features of the muscle tissue of the object of study - silver carp, which is the most important object of aquaculture and commercial fish farming in Ukraine and in many other countries, require the use of pre-heat treatment. This technique is required to remove moisture from muscle tissue by denaturing sarcoplasmic proteins when the temperature rises above 95 C. Due to the high specific heat of fish muscle tissue, heat treatment is energy intensive and, consequently, not cost effective. In connection with the above promising direction of modification of preliminary heat treatment of raw materials of the fish industry in the production of canned fish should be the development and implementation of a new innovative energy-saving method of processing semi-finished products in the design of modern fish processing enterprises. The paper presents data on the effect of hydrochloric acid on the properties of muscle tissue of silver carp. This directional regulation of the moisture holding capacity in the direction of its reduction is possible by shifting the pH to the isoelectric point of muscle tissue proteins. The influence of such technological parameters as mass fraction of hydrochloric acid in the treatment solution, hydromodule (solution: raw material), temperature and duration of the process on the change of active acidity of muscle tissue of fish raw materials, and, accordingly, moisture binding capacity was established. Accordingly, the following technological parameters of the process were determined: mass fraction of hydrochloric acid - 0.1%, processing temperature 20–25°С, hydraulic module - 1:10, processing duration - 30 minutes. The introduction of the developed technological parameters of the innovative method of pre-treatment creates conditions in which the active acidity of muscle tissue is as close as possible to the isoelectric point of most fish proteins, which in turn provides minimum values of moisture binding capacity. Based on the obtained data, a technological method of pre-processing of fish raw materials in the production of canned fish has been developed, the use of which allows to completely eliminate energy-intensive thermal operation from the technological cycle, and accordingly significantly increase economic efficiency

Determination of gallium in aluminium compounds by atomic absorption spectrometry

1988 ◽  
Vol 53 (4) ◽  
pp. 756-762 ◽  
Author(s):  
Věnceslava Tokarová ◽  
Josef Mareček
Keyword(s):  
Heat Treatment ◽  
Atomic Absorption Spectrometry ◽  
Atomic Absorption ◽  
Solid Phase ◽  
Raw Materials ◽  
Graphite Furnace ◽  
Direct Injection ◽  
Absorption Spectrometry ◽  
Optimum Heat

A method is suggested for the determination of gallium in aluminium oxide and in raw materials for its production (aluminium sulphates, alums) by atomic absorption spectrometry with electrothermal atomization, based on direct injection of a suspension of Al2O3 in an ethanol-water 9 : 1 mixture into a tungsten atomizer. Suspensions of Al2O3 with known amounts of Ga embedded in the solid phase are found to suit best for calibration. Optimum heat treatment and atomization conditions are established. The behaviour of gallium in aqueous solutions and in Al2O3 suspensions during their heat treatment is compared for atomization in a tungsten atomizer and in a graphite furnace.

scholarly journals Justification of structural and technological parameters of microwave installations for heat treatment of wax raw materials

2020 ◽  
Vol 604 ◽  
pp. 012008
Author(s):  
G Novikova ◽  
O Mikhailova ◽  
M Prosviryakova ◽  
P Zaitsev ◽  
A Shevelev ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Raw Materials ◽  
Technological Parameters

scholarly journals Development of new culinary products derived from black sea grey mullet

2020 ◽  
Vol 82 (2) ◽  
pp. 67-71
Author(s):  
O. N. Krivonos ◽  
N. V. Dolganova ◽  
V. V. Bolomolova
Keyword(s):  
Heat Treatment ◽  
Black Sea ◽  
Raw Materials ◽  
Raw Material ◽  
The Black Sea ◽  
Technological Parameters ◽  
Fish Fillet ◽  
Long Term Storage ◽  
Organoleptic Characteristics ◽  
Sous Vide

The increasing in tourist flow to the Republic of Crimea, as well as the acceleration of the pace of life of the population led to an increase in demand for finished fish culinary products. In this regard, there is a need to create a new fish culinary product of long-term storage from the raw materials of the Azov-Black Sea basin. The Black Sea mullet (Mugil cephalus) was chosen as fish raw material, the catch volume of which has been steadily increasing in recent years. Sous-vide technology - is a progressive technology, which is characterized by low-temperature modes of heat treatment, resulting in a product with unique organoleptic characteristics that are superior to traditional types of processing of fish raw materials. Fish and vegetables prepared using the sous-vide technology are distinguished by tenderness and juiciness, the aroma of the finished dish is enhanced. During the development of new product technology, the optimal technological parameters (temperature and process duration) were determined for heat treatment of fish fillet in vacuum based on mathematical modeling. The research was carried out on the equipment of the sector of technologies of processing of water biological resources of the department "Kerchenskiy" of the Azov-Black Sea branch of Russian Federal Research Institute of Fisheries and Oceanography. Heat treatment of samples was carried out in a water bath of LB-63 according to the plan of an experiment in the range from 55 to 70 ? with lasting from 15 to 30 min. For packing of a product the vacuum device Solis Vac Premium was used. A regression model was constructed consisting of the objective function determined by the microbiological index QMAFAnM. The software "STATGRAPHICS Plus Version 5.0" was used to plan the experiment and determine the optimal technological parameters of the fish culinary product..

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