scholarly journals The effect of melon and watermelon concentrates on consumer properties of polycomponent dairy dessert

10.5219/1115 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 438-442
Author(s):  
Ivan Fyodorovich Gorlov ◽  
Irina Vazhayena Mgebrishvili ◽  
Marina Ivanovna Slozhenkina ◽  
Natalya Ivanovna Mosolova ◽  
Irina Alexandrovna Tarasova
Keyword(s):  
Raw Materials ◽  
Physiological Activity ◽  
Weight Fraction ◽  
Gelling Agent ◽  
Necessary Condition ◽  
High Quality ◽  
Organoleptic Characteristics ◽  
New Generation ◽  
Important State

A full balanced nutrition is a necessary condition for a person’s normal physical and mental development, resistance to the effects of adverse environmental factors and strengthening immunity, which is of particular importance in the bad ecological situation in the world. Providing the population with high-quality bio-functional food is an important state task, the fulfillment of which is the key to the health of the nation, and ultimately ensures the security of the country. One of the effective ways to prevent and treat various diseases is the development of a new generation of functional dessert products with dietary properties. As a basis, there has been a principle considered, i.e., the high nutritional, biological value and physiological activity of the product are predetermined by the high quality of the raw materials. The article analyzes the state of the dairy industry at the present stage. The efficiency of melon and watermelon concentrates in the production of multicomponent dairy dessert has been substantiated. The positive effect of the tested concentrates on the structural and mechanical properties of the jelly part of the dessert, organoleptic characteristics and nutritional value of the product has been established. The optimal concentration of the gelling agent in the jelly has been determined. There were some conducted experiments aimed at maximum reducing of the gelling agent’s weight fraction in the product.

TECHNOLOGICAL ASPECTS OF HIGH QUALITY RAW MATERIAL OBTAINING FOR PECTIN PRODUCTION

1970 ◽  
pp. 47-50
Author(s):  
I. A. Ilina ◽  
I. A. Machneva ◽  
E. S. Bakun
Keyword(s):  
Raw Materials ◽  
Thermal Characteristics ◽  
Environmental Safety ◽  
Raw Material ◽  
High Quality ◽  
Temperature Conductivity ◽  
Drying Temperature ◽  
Plant Raw Materials ◽  
Gel Forming Ability

  The article is devoted to the study of the chemical composition, physical and thermal-pfysical characteristics of damp apple pomaces and the identifying patterns of influence of drying temperature the functional composition and gel-forming ability of pectin. The research is aimed at obtaining initial data for the subsequent calculation of the main technological, hydro-mechanical, thermal, structural and economic characteristics of devices for drying the plant raw materials, ensuring the environmental safety and high quality of pectin-containing raw materials, the reducing heat and energy costs. As a result of the study of the thermal characteristics of apple pomaces, the critical points (temperature conductivity – 16.5 x 10-8 m2/s, thermal conductivity – 0.28 W/m K, heat capacity – 1627 j/(kg K)) at a humidity of 56 % are determined, which characterizing the transition from the extraction of weakly bound moisture to the extraction of moisture with strong bonds (colloidal, adsorption). It was found that the pomaces obtained from apples of late ripening have a higher content of solids (21-23 %), soluble pectin and protopectin (2.5-4.5 %). Dried pomaces obtained from apple varieties of late ripening contain up to 25 % pectin, which allow us to recommend them as a source of raw materials for the production of pectin. The optimum modes of preliminary washing of raw materials are offered, allowing to the remove the ballast substances as much as possible. It is established that when the drying temperature increases, the destructive processes are catalyzed: the strength of the pectin jelly and the uronide component and the degree of pectin esterification are reduced. The optimum drying temperature of damp apple pomaces is 80 0C, at which the quality of pectin extracted from the dried raw materials is maintained as much as possible. It is shown that the most effective for the pectin production is a fraction with a particle size of 3-5 mm, which allow us to extract up to 71 % of pectin from raw materials.

Synthesis of Low Viscosity Polydimethylsiloxane Using Low Grade of Octamethylcyclotetrasiloxane

2021 ◽  
Vol 1028 ◽  
pp. 365-370
Author(s):  
Diba G Auliya ◽  
Soni Setiadji ◽  
Zulfi Mofa Agasa ◽  
Fitrilawati ◽  
Norman Syakir ◽  
...  
Keyword(s):  
Ring Opening ◽  
Raw Materials ◽  
Vitreoretinal Surgery ◽  
Production Costs ◽  
Low Grade ◽  
High Grade ◽  
High Quality ◽  
Low Viscosity ◽  
Polymerization Method

Polydimethylsiloxane (PDMS) has been widely used as a vitreous humour substitution in vitreoretinal surgery. Due to its limited availability and increasing domestic needs, the price of PDMS in Indonesia became very expensive. Previously, we reported the synthesized of PDMS from a high grade of monomer of 98% of Octamethylcyclotetrasiloxane (D4) and found that all PDMS samples produced high quality samples similar to that of commercial one. However, by considering the ease of obtaining raw materials and also the production costs, the synthesis of PDMS using monomer which easy to be found in Indonesia and low production costs is needed to be developed. Here, we reported the synthesis of PDMS using low grade of 96% of D4 in order to produce high quality of PDMS with low viscosity that can be used for vitreous humous substitution in vitreoretinal surgery. PDMS samples with low viscosity value of 0.94-1.35 Pa.s have been successfully synthesized from low grade of D4 and MM using ring-opening polymerization method. The yields of PDMS resulted in this research were in the range between 67.27% and 76.26%. From FTIR spectroscopy, it is found that all synthesized samples have structure and functional groups similar to PDMS using high grade of monomer of 98% Octamethylcyclotetrasiloxane (D4). From refractometer and surfgauge measurements, all samples have refractive index in the range of 1,4034-1,4040 and the value surface tension was 21 m.N/m.

scholarly journals Food fortification – a modern principle of the food industry

2020 ◽  
Vol 12 ◽  
pp. 70-76
Author(s):  
V.G. Kaishev ◽  
Keyword(s):  
Raw Materials ◽  
Caloric Intake ◽  
Food Products ◽  
Technical Literature ◽  
Short Supply ◽  
Mass Consumption ◽  
Organoleptic Characteristics ◽  
Physiological Properties ◽  
Physico Chemical ◽  
New Generation

Aim. To analyze the scientific and technical literature and identify ways to create a new generation of mass-consumption food products enriched with vital nutrients. Discussion. The main malnutrition of the Russian population is the excess of caloric intake over an indicator of the level of energy consumption. One of the ways to solve this problem is the production of functional food products or enriched functional products. The essence of this is that only those micronutrients that are really in short supply should be used in the fortification of products. These should be products of mass consumption, and especially those that undergo refining, which results in the loss of micronutrients. The use of raw materials and ingredients only of natural (animal, vegetable, mineral) origin, allows you to create active complexes that qualitatively change the physiological properties of the product, and can affect many product characteristics and processes such as physico-chemical, structural-mechanical and organoleptic characteristics of the product, the processes of color formation, fermentation, oxidation, storage capacity. However, sometimes a strong passion for enriching the product with useful macro- and micronutrients affects the taste characteristics. Conclusion. When developing recipes and technologies for new-generation products, it is necessary that the enrichment of the product with important and necessary elements does not worsen the organoleptic characteristics. At the same time, it is necessary to ensure the safety of products without compromising consumer properties. The diet should contain all the necessary nutrients (nutrients) for a person in sufficient quantities and balanced with each other in the most favorable proportions.

scholarly journals Reforestation of ‘Village Forest’ to Improve Sustaiability Creative Industries in Desa Siponjot

2021 ◽  
Vol 5 (2) ◽  
pp. 714-722
Author(s):  
Noverita Sprinse Vinolina ◽  
Antonio Marro Sipayung ◽  
Dardanila ◽  
Sondang Pintauli
Keyword(s):  
Forest Restoration ◽  
Raw Materials ◽  
Economic Value ◽  
Economic Benefits ◽  
Musical Instruments ◽  
Creative Industries ◽  
Raw Material ◽  
High Quality ◽  
The Village

This program is conducted to assist Siponjot Village while empowering the people of Siponjot Village to be able to utilize and maximize the benefit of the village forest. Village forest might support the availability of raw materials required for making musical instruments, such as high quality of wood, including how to process wood waste from making musical instruments to be used as creative souvenirs and improve the economic value. The raw material for production determined its results of the production of wood-based musical instruments. Thus, in order to produce a high quality tanginang, hasapi, and gondang, which previously began to be produced by arts crafts in the Sitangkubang area of ​​Siponjot Village, a high quality of raw materials is needed. The community service team surveyed the location of planting seeds for village forest restoration, provided socialization related to the importance of village forest cultivation and the suitability of the Siponjot Village area for the cultivation of these plants. Village forest restoration aims to maintain the beauty and beauty of the village. Implementation of village reforestation activities starting from socializing forest tourism and the strength of village forests to the community, followed by a discussion about village forest management and its economic benefits. Handover of a thousand units of forest plant seedlings given to the villagers of Siponjot as part of the forest restoration program in the area.

Enrichment — the way to create a new generation of food products

2020 ◽  
pp. 36-40
Author(s):  
O.V. Sycheva ◽  
V.G. Kayshev
Keyword(s):  
Raw Materials ◽  
Caloric Intake ◽  
Food Products ◽  
Short Supply ◽  
Mass Consumption ◽  
Organoleptic Characteristics ◽  
Physiological Properties ◽  
Physico Chemical ◽  
New Generation ◽  
And Storage

The main dysnutrition of the Russian population is the excess of caloric intake over an indicator of the energy consumption level. One of the ways to solve this problem is the production of functional food products or enriched functional products. The essence of this is that only those micronutrients that are really in short supply should be used in the fortification of products. These should be products of mass consumption, and especially those that undergo refining, which results in the loss of micronutrients. The use of raw materials and ingredients only of natural (animal, vegetable, mineral) origin allows creating active complexes that qualitatively alter the physiological properties of the product and can affect many product characteristics and processes such as physico-chemical, structural, mechanical and organoleptic characteristics of the product, the processes of color formation, fermentation, oxidation, and storage capacity. However, sometimes a strong passion for enriching the product with useful macro- and micronutrients affects the taste characteristics. Therefore, when developing recipes and technologies for new-generation products, it is crucial that the enrichment of the product with important and necessary elements should not deteriorate the organoleptic characteristics. At the same time, it is essential to ensure the safety of products without compromising consumer properties. The diet should contain all the nutrients necessary for a person in sufficient quantities and balanced with each other in the most favorable proportions

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.

STUDY OF PROTEIN FRACTIONS OF HIGH-TEMPERATURE HYDROLYZATES OBTAINED FROM SMOKED SPRAT HEADS

Fisheries ◽  
2020 ◽  
Vol 2020 (2) ◽  
pp. 113-117
Author(s):  
Olga Mezenova ◽  
Vladimir Wolkov ◽  
Larisa Baydalinova ◽  
Natalia Mezenova ◽  
Svetlana Agafonova ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Chemical Composition ◽  
Raw Materials ◽  
Weight Fraction ◽  
Water Soluble ◽  
Protein Fractions ◽  
Raw Material ◽  
Organoleptic Characteristics ◽  
Pre Treatment ◽  
Peptide Fractions

The authors study three fractions obtained as a result of hydrolysis of smoked sprat heads (under temperature of 130oC and presser of 0.25 MPa) – fat, protein water-soluble, and protein-and-mineral ones. Waste from sprat production of two fish canning complexes of the Kaliningrad Region - “RosCon” and “Kolkhoz for the Motherland” - was used as raw material. Hydrolysis was carried out in an aqueous medium in two ways - with preliminary separation of fat and without this operation. The protein fraction was sublimated and its quantitative and qualitative indices were examined - mass yield, solubility, chemical composition and molecular fractional composition of the obtained peptide fractions were determined. The output of sublimated protein fractions is practically independent of the type of raw material and the method of pre-treatment and is 6.47.9% of the mass of raw materials. The chemical composition of protein fractions varies widely in terms of fat (1.4–8.3%), minerals (9.8–13.4%) and proteins (72.1–80.2%). The solubility of the peptide fractions ranged from 91-98%. The molecular weight assessment results showed a high content of a low molecular weight fraction of peptides with an MM of less than 10 kDa in all experimental samples (about 38%). This indicates a high digestibility and biological value of the obtained peptide compositions. Sublimated peptide compositions had typical organoleptic characteristics, pleasant aroma and taste of smoked fish. Ключевые

Development and production of large blast furnaces from 2015 to 2016 in China

2020 ◽  
Vol 117 (1) ◽  
pp. 108 ◽  
Author(s):  
Bing Dai ◽  
Hong-ming Long ◽  
Yong-cai Wen ◽  
Yi-long Ji ◽  
Yun-cai Liu
Keyword(s):  
Raw Materials ◽  
Blast Furnaces ◽  
Security Risk ◽  
Hot Metal ◽  
High Quality ◽  
Large Blast ◽  
Existing Problems ◽  
Cost Cutting ◽  
The Future

This article has reviewed the production status, total reductant consumption, raw materials and operation principle indexes of large blast furnaces in China from 2015 to 2016. The developing actuality of Chinese large BFs has been quantitatively analyzed and the existing problems have been proposed clearly. Based on that, maintaining production stable, enhancing the quality of raw materials and improving the operation principles are suggested. Large BFs take advantages of high-quality hot metal, energy saving, cost-cutting, high mechanization and automation levels and are sufficient to meet the challenges of economic crisis, environmental pressure and security risk form the future. Thus, the number of large BFs in China will continue to increase in the future.

scholarly journals New technological and technical solutions in dietary pear compote production

2020 ◽  
Vol 161 ◽  
pp. 01056
Author(s):  
Magomed Akhmetov ◽  
Amiiat Demirova ◽  
Vladimir Piniaskin ◽  
R.A. Rakhmanova
Keyword(s):  
Water Vapor ◽  
Traditional Method ◽  
Raw Materials ◽  
Hot Water ◽  
Saturated Water Vapor ◽  
High Quality ◽  
Saturated Water ◽  
Preliminary Preparation ◽  
Physical And Chemical

Perfection of technological processes, both in preliminary preparation of raw materials and during the final mandatory step of pasteurization, plays a key role in ensuring the quality of finished products, which is important in the production of canned dietary products. The aim of the research was to develop a more efficient way of blanching raw materials with its hardware and soft pasteurization modes, which will allow the production of high quality and competitive compotes for functional nutrition. We have developed and proposed a method of pulse-steam blanching of raw materials directly in glass jars with saturated water vapor, instead of the traditional method using hot water. The essence of the method is as follows. Fruits stacked in jars are pulse heated for 100–160 seconds (depending on the volume of the container) with saturated water vapor with temperature of 105–110 °C, and then fed into jars with cycles of 10 and 10 seconds respectively. The use of pulsed supply of saturated water vapor contributes to achieving more even heating of the fruit, which are characterized by a relatively large internal thermal resistance, causing overheating of the surface layers, and also provides an increase in the temperature of the product, which allows to pour into the jars syrup at relatively high temperature (97–98 °C), while the traditional technology accounts for the temperature of only 80–85 °C. Implementation of this method ensures the temperature level of the product entering the pasteurization stage being 78–80 °C, as opposed to the traditional method, where the temperature of the product is 45–48 °C. After that, the jars will be filled with syrup with a temperature of 97–98 °C, sealed and sent for pasteurization on accelerated modes. To implement the new method of blanching, the design of the device for pulse-steam blanching of fruits in glass jars has been developed. New thermal sterilization regimes have been developed, taking into account the increased temperature of the product after sealing and improved technology for the production of pear compote. The results of physical and chemical testing confirm the high quality of the finished product.

scholarly journals ANTHOCYANINS PROFILES OF SOME AUTOCHTONOUS GRAPEVINE CULTIVARS FOR RED WINES, CULTIVATED AT DRĂGĂȘANI, ROMÂNIA

2020 ◽  
Vol 1 (1) ◽  
pp. 95-102
Author(s):  
Felicia Tutulescu ◽  
Aurel Popa
Keyword(s):  
Raw Materials ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
High Quality ◽  
White Wines ◽  
Red Pigments ◽  
Grapevine Cultivar ◽  
Visual Attraction ◽  
Anthocyanin Pigments

The Dragasani vineyard is one of the most ancient existing in Romania being famous for obtaining red and white wines of the highest quality. The present study has performed during five years (2005-2009), focusing on the anthocyanin profiles of the autochthonous Novac grapevine cultivar, in comparison with Cabernet Sauvignon cultivar which, also provides wines of high quality. The obtained results put into evidence, a special potential and chromatic structure in case of the grapes and wines characteristics for these autochthonous cultivars, which are very closed to those shown by the Cabernet Sauvignon. For all the cultivars studied, the amounts of cationical flavidium within the anthocyanin matter do keep continuously was growing, while acidity decreased and glucides was accumulated. However, at some moment, these synthesis indices of the cromatical structure’s quality begin to decline. Depending of the viticultural year it is the genetical nature of the respective anthocyanin pigments to differentiate through the involvements of each of the 3 categories of pigments (yellow, red or blue). During the wine’s evolution (maturation and aging), due to the modification of its cromatical structure, the ratio between the yellow and red pigments does confer to the wine a colour nuance which continues to increase, significantly improving the wine’s visual attraction. For the autochthonous grapevine cultivars for red wines, their antocyanins potential their respective qualities do enable us to state that on the basis of the quality of the raw materials, wine types of high qualities could be created, being so endowed that they could bear as well an origin denomination.

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