Research on the quality and safety of non-traditional raw materials for the production of ethyl alcohol

2021 ◽  
Vol 143 (2) ◽  
pp. 184-192
Author(s):  
E.B. Askarbekov ◽  
◽  
N. Tebenhina ◽  
A. Amirzhanov ◽  
А. Serik ◽  
...  
Keyword(s):  
Ethyl Alcohol ◽  
Raw Materials ◽  
Quality And Safety

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.

Improving the quality and safety of dairy products by implementing a management system

2021 ◽  
pp. 28-31
Author(s):  
Natalia A. Jurk ◽  
Keyword(s):  
Food Safety ◽  
Management System ◽  
Safety Management ◽  
Quality Management System ◽  
Raw Materials ◽  
Developed Countries ◽  
Control Points ◽  
Quality And Safety ◽  
Critical Control Points ◽  
Safety Risks

In order to achieve a certain level of food production, it is necessary to manage its quality and safety. Currently, the quality management system based on the principles of HACCP is widely recognized and is the only method for ensuring food security in all developed countries. The ultimate goal of this system is to eliminate or reduce any food safety risks by preventing them. During the research, the main, auxiliary raw materials and the finished product were identified; flowcharts for the production of an enriched whey drink were developed. On the basis of the developed block diagrams, an analysis of microbiological, chemical, physical and qualitative hazards was carried out, it was determined which of the hazardous factors are the most critical, can harm health and must be eliminated or reduced to acceptable levels. Based on the analysis of significant hazards using the Decision Tree algorithm, two critical control points (pasteurization and cooling) were established. Measures for the management of critical control points are established in the HACCP plan, which reflects all CCPs of the production process of the research object and actions for monitoring and managing them. The introduction of elements of a food safety management system into practice contributes to the production of safe products of appropriate quality in compliance with applicable requirements and standards.

Regulatory and legal issues related to marking of child nutrition

2020 ◽  
Vol 18 (6) ◽  
pp. 60-69
Author(s):  
T.L. Maleeva ◽  
◽  
S.V. Shilnikova ◽  
V.N. Tarasevich ◽  
◽  
...  
Keyword(s):  
Child Nutrition ◽  
Product Information ◽  
Raw Materials ◽  
Food Products ◽  
Legal Framework ◽  
World Health ◽  
Customs Union ◽  
Quality And Safety ◽  
Children's Nutrition ◽  
Main Consumer

The quality and safety of food products, including those intended for children’s nutrition, are a priority for the World Health Organization. At present, in order to ensure the quality and safety of food products for child nutrition, there are numerous regulatory and legal acts in Russia. The article provides the systematization of the regulatory and legal framework, taking into account the requirements for food products intended for child nutrition (for the raw materials used, prepared food, its nutritional value, enrichment with vitamins and micronutrients, the use of appropriate packaging and marking) and for the processes that make up its circulation (manufacturing, storage, transportation, sale, advertising and product information). Information on marking of food products for children’s nutrition in accordance with Technical Regulations of the Customs Union 022/2011 was given. The information on the main consumer characteristics of food products specified in the legislation of the Russian Federation was considered. When comparing this information, its inconsistency was established, which can make it difficult for the consumer to choose the right food products for children’s nutrition and its further use. With regard to food products intended for child nutrition, marking serves as the way of communicating information to the consumer. As a result of comparing the information on marking of packaged food products with information on the main consumer characteristics of food products, their inconsistency was also revealed, which may complicate the observance of the consumer’s rights for safety of product and information about the product. It was noted that marking of food products for child nutrition is a relevant source of information for a doctor. The authors proposed ways to optimize the regulatory framework governing the quality and safety of food products intended for child nutrition. Key words: food products, child nutrition, safety and quality of child nutrition, technical regulation, marking of child nutrition, consumer protection

scholarly journals Quality Control Methods for Turkey Meat Products

2021 ◽  
Vol 7 (12) ◽  
pp. 92-96
Author(s):  
M. Turdialieva
Keyword(s):  
Mass Spectrometry ◽  
Quality Control ◽  
Infrared Spectroscopy ◽  
Raw Materials ◽  
Meat Products ◽  
Food Products ◽  
Control Methods ◽  
Quality And Safety ◽  
Turkey Meat ◽  
Significant Stage

The article under discussion considers methods of quality control of turkey meat products. The author believes that the quality control of food raw materials and food products is a significant stage in the production of food products. It is important to organize research aimed at improving the quality and safety of turkey meat products, using accurate, rapid, and highly effective methods of infrared spectroscopy and chromato-mass spectrometry to determine its chemical composition to develop methods to determine the correctness of HS codes.

scholarly journals Progressive Schemes and Methods of Obtaining Rectified Alcohol Applied in Russia and Abroad

2021 ◽  
pp. 66-73
Author(s):  
Helen Oganesyan ◽  
Iulia Kolesnichenko ◽  
Galina Sroslova
Keyword(s):  
Ethyl Alcohol ◽  
Information Search ◽  
English Language ◽  
Raw Materials ◽  
Applied Pressure ◽  
Quality Standard ◽  
Alcoholic Beverages ◽  
Actual Problem ◽  
Alcohol Production ◽  
Contact Devices

The main quantity of the produced ethyl alcohol is consumed by the food industry as a basis for the manufacture of alcoholic beverages, pharmaceuticals and other alcohol-containing products. In addition to food production, ethyl alcohol is widely used in medicine, perfumery, and other industries. The actual problem of alcohol production is finding ways to reduce the cost of raw materials and energy resources but still getting the world quality standard of alcohol. The best solution to the problem is to improve the technological schemes of rectification plants. For this, information was updated on modern schemes and methods for obtaining rectified alcohol. During the research, and information search was carried out in Russian and English language literary sources. A comparative analysis of books, manuals and articles on this topic was carried out, as well as the GOSTs requirements for rectification columns over the past few years were studied. The main components of rectification units were considered: contact devices (types of plate and packed devices) and rectification columns (applied pressure: atmospheric, vacuum, under a certain pressure; and their total number).Progressive schemes used in modern alcohol production in Russia and abroad (Ukraine, USA, France, Finland) were considered. Based on the received data, the following conclusions were formulated: the most effective types of contact devices are sieve and valve trays, among the packing there are Raschig rings, a promising type of columns is disc-type, the most popular scheme for the operation of a rectification plant is a combination of work under pressure and vacuum.

scholarly journals GAS CHROMATOGRAPHIC ANALYSIS OF THE CHEMICAL COMPOSITION OF ETHYL ALCOHOL OBTAINED FROM PLANTS OF THE GENUS ASTERACEAE

2021 ◽  
Vol 2 (446) ◽  
pp. 6-13
Author(s):  
G.E. Azimbayeva ◽  
A.K. Kamysbayeva ◽  
Abdigali Bakibaev
Keyword(s):  
Gas Chromatography ◽  
Chemical Composition ◽  
Ethyl Alcohol ◽  
Chromatographic Analysis ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Chromatography Method ◽  
Impurity Composition ◽  
Plant Raw Materials ◽  
Gas Chromatographic Analysis

In recent years, serious attention has been paid around the world to the chemical and biotechnological processing of biomass of easily renewable plant raw materials. One of the most mass-produced aliphatic alcohols is ethyl alcohol. The aim of this work was gas chromatographic analysis of the chemical composition of ethyl alcohol obtained from plants of the genus Asteraceae (dahlia and jerusalem artichoke tubers, chicory and big burdock roots) growing on the territory of Kazakhstan. The article discusses the methods of obtaining and application of ethyl alcohol. The results of the analysis of the chemical composition of ethyl alcohol obtained from plants of the genus Asteraceae are presented. As a result of the study, alcohols were obtained in different concentrations. The chemical composition of ethyl alcohol was determined by gas chromatography. The impurity composition of ethyl alcohol obtained from various types of raw materials is also shown. The composition of impurities in various samples of ethanol and alcohol-containing products is considered in detail. The results of the study were discussed, and the peculiarities of using the gas chromatography method were shown.

scholarly journals Assessment of suppliers in food business: is there a way to estimate the risk?

2017 ◽  
Vol 110 (1) ◽  
pp. 139-154
Author(s):  
Joanna Trafiałek ◽  
Friedrich-Karl Lücke ◽  
Danuta Kołożyn-Krajewska ◽  
Beata Bilska ◽  
Marzena Tomaszewska ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Raw Materials ◽  
Food Product ◽  
Assessment Method ◽  
Ease Of Use ◽  
Quality And Safety ◽  
Past Performance ◽  
Simple Method ◽  
Risk Assessment Method ◽  
Dairy Plant

The objective of the study was to develop an easy-to-apply method for assessing the supplier-linked risk in the food business. The method as suggested in the study makes it possible to calculate, using simple mathematical tools, a level of risk involved in the cooperation with a particular supplier. The risk assessment is based on six criteria set for every supplier: type of commodities or products provided by the supplier; period of the cooperation with the supplier; systems applied by the supplier to assure quality and safety; past performance of the suppliers with respect to delayed deliveries, cancelled deliveries, and claimed deliveries owing to improper quality of raw materials. The method developed was validated in three companies: meat plant, dairy plant, and catering facility. A simple method was proposed to assess what risk a particular supplier could bring on the quality and safety of finished food product. This risk assessment method can be applied in different food businesses. The greatest benefit of the method developed consists in its ease of use and functionality. The suggested method can be used by small companies and it does not require any complicated calculations or advanced statistical techniques. The method can be very useful for enterprises; however, it has certain limitations such as knowledge and awareness of its users.

On Issues of Quality, Hygiene and Safety of Fermented Milk Products: A Review

2021 ◽  
pp. 39-47
Author(s):  
LA Rumyantseva ◽  
OV Vetrova ◽  
AV Istomin
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Fermented Milk ◽  
Human Nutrition ◽  
Quality And Safety ◽  
Milk Products ◽  
Fermented Dairy ◽  
Fermented Milk Products ◽  
Milk And Dairy Products

Introduction. The article presents data on the role of milk and dairy products, including fermented milk products, in the human diet and reflects their important role in providing the body with proteins having a high essential amino acid content. In addition to all health benefits of milk, fermented dairy products have dietary and medicinal properties while their digestibility is higher than that of milk. Objective. To demonstrate the role of fermented milk products in human nutrition and benefits of fermented milk products enriched with probiotic microorganisms for preventive nutrition in the microbiocenosis of the gastrointestinal tract. Materials and methods. The article presents an analytical review of literary sources on the role of milk and dairy products, including fermented milk products, in human nutrition and provides information on the per capita production and consumption of milk and dairy products in the Russian Federation. It also addresses the problem of dysbiosis since fermented dairy technology can pose a serious microbiological risk related to favorable conditions for the growth of extraneous microorganisms coming from raw materials, starter cultures, and equipment during the production process. The absence of stringent quality standards for fermented milk products contributes to manufacturing of various counterfeit foods. Results. The article outlines the main provisions of the expert hygienic assessment of specialized food products for preventive nutrition for the purpose of their state registration on the example of fermented milk bioproducts, defines criteria for assessing the quality and safety of specialized products for dietary nutrition and requirements for technical documentation on these products, and provides the list of necessary documents for expert examination of hygiene and safety of specialized products for therapeutic and preventive nutrition. Conclusion. The permission to use novel fermented milk products as preventive nutrition foods shall be based on results of предassessing their compliance with the requirements of technical regulations of the Customs Union and the Eurasian Economic Union on the quality and safety of products and their raw materials, packaging and labeling.

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.

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