scholarly journals The influence of cavitation effects on the purification processes of beet sugar production juices

10.5219/1284 ◽  
2020 ◽  
Vol 14 ◽  
pp. 451-457
Author(s):  
Marija Zheplinska ◽  
Mikhailo Mushtruk ◽  
Tatiana Kos ◽  
Volodymyr Vasyliv ◽  
Yuliya Kryzhova ◽  
...  
Keyword(s):  
Raw Materials ◽  
Vapor Condensation ◽  
Point Of View ◽  
Purification Efficiency ◽  
Beet Sugar ◽  
Wide Range ◽  
The Face ◽  
Filtration Properties ◽  
Rational Direction

The existing technology for the purification of diffusion juice and its hardware design has not fundamentally changed over the past four decades. The lack of the necessary theoretical developments and experimental data hinders the development of existing and the development of new technological processes. Therefore, the main direction of improving the purification efficiency of juices of sugar beet production is the disclosure of its unused reserves and their implementation in practice. The scientific problem of choosing the rational direction for improving the technology of juice purification, which ensures the production of consumer granulated sugar in the face of changes in a wide range of quality of raw materials, is relevant and has important economic importance, especially in the context of the transition of beet sugar factories to a market economy. One way to solve it is to make fuller use of the adsorption capacity of calcium carbonate particles while increasing the filtration properties of saturation sediments. Therefore, the study investigates the effect of cavitation effects – vapor condensation and hydrodynamic processing of diffusion juice on the processes of purification of diffusion juice, juices of preliminary defecation, first and second saturations. The analysis of the influence of various effects of cavitation processing of juices from the point of view of improving the purification efficiency, the optimal place of the purification process in the technological scheme of production is established.

COMBINATORIAL POLYNOMIALLY COMPUTABLE CHARACTERISTICS OF SUBSTITUTIONS AND THEIR PROPERTIES

2020 ◽  
Vol 7 (2) ◽  
pp. 34-41
Author(s):  
VLADIMIR NIKONOV ◽  
◽  
ANTON ZOBOV ◽  
Keyword(s):  
Mathematical Expectation ◽  
Point Of View ◽  
Small Range ◽  
Computational Point ◽  
Wide Range ◽  
Bijective Function ◽  
The Difference ◽  
Element Base ◽  
Selection Of

The construction and selection of a suitable bijective function, that is, substitution, is now becoming an important applied task, particularly for building block encryption systems. Many articles have suggested using different approaches to determining the quality of substitution, but most of them are highly computationally complex. The solution of this problem will significantly expand the range of methods for constructing and analyzing scheme in information protection systems. The purpose of research is to find easily measurable characteristics of substitutions, allowing to evaluate their quality, and also measures of the proximity of a particular substitutions to a random one, or its distance from it. For this purpose, several characteristics were proposed in this work: difference and polynomial, and their mathematical expectation was found, as well as variance for the difference characteristic. This allows us to make a conclusion about its quality by comparing the result of calculating the characteristic for a particular substitution with the calculated mathematical expectation. From a computational point of view, the thesises of the article are of exceptional interest due to the simplicity of the algorithm for quantifying the quality of bijective function substitutions. By its nature, the operation of calculating the difference characteristic carries out a simple summation of integer terms in a fixed and small range. Such an operation, both in the modern and in the prospective element base, is embedded in the logic of a wide range of functional elements, especially when implementing computational actions in the optical range, or on other carriers related to the field of nanotechnology.

scholarly journals Some aspects of food safety from animal origin

2012 ◽  
pp. 153-155
Author(s):  
József Fenyvessy
Keyword(s):  
Functional Foods ◽  
Raw Materials ◽  
Point Of View ◽  
Animal Origin ◽  
Biological Origin ◽  
Chemical Substances ◽  
Healthy Nutrition ◽  
Public Health Hazards ◽  
The Relationship

The relationship between the civilisation illnesses and incorrect nutrition can be considered as demonstrated. The functional foods having one or several nutritional- biological advantage can contribute to the healthy nutrition and to improving the quality of life. Beside the healthy nutrition it is an another important requirement that the food does not contain pathogens or substances of chemical and biological origin namely it has to be safe. In this publication the foods of animal origin were investigated in the point of view of public health hazards arising during their production and processing.The contamination and infection of food raw materials, the consequence of chemical substances getting in or developing it the food, the judgement of food deviring from genetically modified or cloned animals are discussed.

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.

FACTORS OF MOTIVATION OF PURCHASE OF DRUGS - THE FOUNDATION OF ART SALES

2021 ◽  
pp. 59-63
Author(s):  
А.Н. Жарылқасын ◽  
А. Жунусов ◽  
К.Д. Шертаева ◽  
Г.Ж. Умурзахова ◽  
Г.И. Утегенова ◽  
...  
Keyword(s):  
Customer Loyalty ◽  
High Quality ◽  
Medical Products ◽  
Customer Commitment ◽  
Wide Range ◽  
The Face

В условиях серьезной конкуренции аптеки вынуждены прибегать к различным способам привлечения и удержания покупателей. Приоритетными факторами в плане воспитания и поддержания лояльности покупателей являются традиционный набор приемлемых цен, широкий ассортимент, высокое качество лекарственных средств, космецевтики и изделий медицинского назначения, а также удобное расположение аптеки и выкладка аптечных товаров. Однако сегодня это обязательные, но недостаточные атрибуты приверженности покупателей к конкретной аптеке. В данной статье рассматриваются основные элементы "искусства продаж", которые, по мнению экспертов, являются основополагающими для мотивации покупок в аптеке. In the face of serious competition, pharmacies have to resort to various means of attracting and retaining customers. Priority factors in terms of cultivating and maintaining customer loyalty are the traditional set of acceptable prices, wide range, high quality of pharmaceuticals, cosmeceuticals and medical products, as well as the convenient location of the pharmacy and the display of pharmacy products. However, today these are mandatory, but not sufficient attributes of customer commitment to a particular pharmacy. This article discusses the main elements of the "art of sales", which, according to experts, are fundamental for motivating purchases in a pharmacy.

scholarly journals NIRS Characterization of Paper Pulps to Predict Kappa Number

2015 ◽  
Vol 2015 ◽  
pp. 1-6 ◽  
Author(s):  
Ana Moral ◽  
Elena Cabeza ◽  
Roberto Aguado ◽  
Antonio Tijero
Keyword(s):  
Near Infrared ◽  
Raw Materials ◽  
Analytical Techniques ◽  
Kappa Number ◽  
Point Of View ◽  
The World ◽  
Pulp Properties ◽  
Special Relevance

Rice is one of the most abundant food crops in the world and its straw stands as an important source of fibres both from an economic and an environmental point of view. Pulp characterization is of special relevance in works involving alternative raw materials, since pulp properties are closely linked to the quality of the final product. One of the analytical techniques that can be used in pulp characterization is near-infrared spectroscopy (NIRS). The use of NIRS has economic and technical advantages over conventional techniques. This paper aims to discuss the convenience of using NIRS to predict Kappa number in rice straw pulps produced under different conditions. We found that the resulting Kappa number can be acceptably estimated by NIRS, as the errors obtained with that method are similar to those found for other techniques.

scholarly journals INVESTIGATION OF DISINFECTANT’S EFFECTIVENESS AS TO CONTAMINATING MICROFLORA IN SUGAR PRODUCTION

2018 ◽  
Vol 5 ◽  
pp. 15-21
Author(s):  
Nataliia Husiatynska ◽  
Tetiana Nechypor
Keyword(s):  
Microbial Contamination ◽  
Raw Materials ◽  
Raw Material ◽  
Sugar Production ◽  
Microbiological Contamination ◽  
Sugar Beets ◽  
High Effectiveness ◽  
Beet Sugar ◽  
Technological Quality

The article presents the results of the studies of the effectiveness of disinfection means, based on chlorinated guanidines, tetradic ammonium salts, dichlorisocyanuric acid, peracetic acid and hydrogen peroxide as to the contaminating microflora of sugar beets. There was investigated the influence of disinfectants on bacteria Bacillus subtilis, Leuconostoс mesenteroides, mycelia fungi Aspergillus niger, Penicillium chrysogenum and yeast Sacharomyses сerevisiae. It was experimentally established, that the studied means has the high effectiveness as to most microorganisms that cause saccharose losses in the process of its extracting from beet chip and result in worsening a technological quality of semi-products of beet-sugar. There was established the high effectiveness of modern disinfection means as to inhibiting slime-forming bacteria of Leuconostoc generis. There was proved a possibility of their use at different technological stages of beet-sugar production for preventing the development of mucous bacteriosis. It was determined that means consumption depends on a type and extent of microbiological contamination of raw materials, semi-products, technological waters at sugar production. There were established concentrations of the studied means as to inhibiting the development of main contaminants of the microflora of raw materials and semi-products in sugar production. There is offered to use the studied means in industrial beet-sugar production that would favor the decrease of microbial contamination of semi-products and the increase of a sugar output from a raw material unit.

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.

The Hallucinatory Epoché1

1997 ◽  
Vol 28 (2) ◽  
pp. 171-195 ◽  
Author(s):  
Jean-Michel Azorin ◽  
Jean Naudin
Keyword(s):  
Speech Therapy ◽  
Single Case ◽  
A Priori ◽  
Point Of View ◽  
Auditory Hallucinations ◽  
Living Body ◽  
Inner Voice ◽  
The Face ◽  
Phenomenological Psychiatry

AbstractThis paper focuses on the phenomenological significance of schizophrenics' auditory hallucinations and begins with the face-to-face relationship in order to describe the schizophrenic experience. Following European psychiatrists like Blackenburg and Tatossian, the authors compare the bracketing of reality in the Husserlian phenomenological reduction with that of the hallucinatory experience. "Hallucinatory epoché" is used to refer to the schizophrenic way to experiencing auditory hallucinations. The problem of intentionality is then discussed, in addition to that of dialogue, internal time, living body, and intersubjectivity. In this way, "voices" appear as a modification of the own inner voice of the hallucinating person. The "other, " at the origin of the "voices, " is described in terms of transparence, the quality of being univocal, and the quality of being a priori in the perfect tense. This other is not an alter ego, "it" is an alius. Descriptions of hallucinatory voices at several levels of experience, that is, at the transcendental and empirical levels along with descriptions at the level of the life-world, may be at the basis of certain modern empirical theories of "voices. " Results obtained from the European phenomenological point of view and Hoffman's findings in the cognitive field are then compared. The authors finally discuss a case of "speech therapy" (based on Hoffman's work) and argue that a possible avenue for phenomenological research on schizophrenia is to explore narrativity on the basis of single case studies. One of the goals of phenomenological psychiatry is to assist empirical research in finding new relationships between the stories told by the hallucinator-relationships that are presupposed in clinical experience.

scholarly journals Libraries Fight Disinformation: An Analysis of Online Practices to Help Users’ Generations in Spotting Fake News

Societies ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 133
Author(s):  
Paula Herrero-Diz ◽  
Clara López-Rufino
Keyword(s):  
Ad Hoc ◽  
Literacy Practices ◽  
Active Role ◽  
Health Issues ◽  
Fake News ◽  
Wide Range ◽  
Video Tutorials ◽  
The Face ◽  
Self Learning

The work of libraries during the COVID-19 pandemic, as facilitators of reliable information on health issues, has shown that these entities can play an active role as verification agents in the fight against disinformation (false information that is intended to mislead), focusing on media and informational literacy. To help citizens, these entities have developed a wide range of actions that range from online seminars, to learning how to evaluate the quality of a source, to video tutorials or the creation of repositories with resources of various natures. To identify the most common media literacy practices in the face of fake news (news that conveys or incorporates false, fabricated, or deliberately misleading information), this exploratory study designed an ad hoc analysis sheet, validated by the inter-judge method, which allowed one to classify the practices of N = 216 libraries from all over the world. The results reveal that the libraries most involved in this task are those belonging to public universities. Among the actions carried out to counteract misinformation, open-access materials that favor self-learning stand out. These resources, aimed primarily at university students and adults in general, are aimed at acquiring skills related to fact-checking and critical thinking. Therefore, libraries vindicate their role as components of the literacy triad, together with professors and communication professionals.

scholarly journals The Effect of Various Dosages of Poly-Cereal Raw Materials on the Drying Speed and Quality of Cooked Pasta During Storage

2020 ◽  
pp. 462-470
Author(s):  
Abdymanap A. Ospanov ◽  
Nurzhan Zh. Muslimov ◽  
Aigul K. Timurbekova ◽  
Laura A. Mamayeva ◽  
Gulnara B. Jumabekova
Keyword(s):  
Sensory Analysis ◽  
Raw Materials ◽  
Wheat Gluten ◽  
Quality Characteristics ◽  
Point Of View ◽  
Nutritional Properties ◽  
Drying Temperature ◽  
Dry Food ◽  
Finished Product Quality

This article explores the influence of poly-cereal pasta ingredients on drying kinetics and finished product quality. The experiments were carried out on three formulations of poly-cereal flour mixtures with the addition of 25% dry wheat gluten during drying at temperatures of 40, 50 and 60°C. The quality of the cooked pasta is assessed using sensory analysis and the score methods. According to the results of studying the rheological properties, the drying rate increases with increasing drying temperature. The maximum drying duration before reaching a moisture level of 10% corresponds to the formulation containing barley and peas. Sensory analysis on quality assessment showed that pasta with a high content of millet and oats received the highest score 93. Other mixtures also received good grades, indicating a balanced composition of all formulations. The optimum drying temperature for these mixtures was found to be 60° C from the point of view of preserving the nutritional properties, quality characteristics of dry food products and energy efficiency in industrial production.

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