scholarly journals Thermal stability of prepared chicken feet gelatine gel in comparison with commercial gelatines

10.5219/1297 ◽  
2020 ◽  
Vol 14 ◽  
pp. 535-543
Author(s):  
Petr Mrázek ◽  
Robert Gál ◽  
Pavel Mokrejš ◽  
Ondřej Krejčí ◽  
Jana Orsavová
Keyword(s):  
Thermal Stability ◽  
Dairy Products ◽  
Food Industry ◽  
Raw Material ◽  
Alternative Form ◽  
Film Forming ◽  
Thermoreversible Gel ◽  
Religious Reasons ◽  
Thermal Stability Of

Gelatine is, due to its functional properties, currently widely used not only in the food industry (in the production of confectionery, dairy products, canned food) but also in pharmacy (soft and hard capsules) and cosmetics (creams, lotions) where it applies its ability to form thermoreversible gel stronger than most other gelling agents. What is more, it provides further excellent properties including emulsifying, foaming, stabilizing, film-forming, water and fat binding, texturizing, thickening, and adhesive attributes which makes it a very important hydrocolloid. Gelatine is obtained from the raw material of animal tissues containing collagen, usually mammalian skin or bones. For religious reasons in some countries, pork or bovine gelatine must be replaced by an alternative form, such as poultry or fish gelatine. The quality of gelatine is assessed mostly by the strength of gelatine gel which strongly depends on ambient temperature or humidity. Extraction conditions may also significantly affect the quality of gelatine. This study examined possible changes in the strength of gelatine gels prepared from laboratory-produced chicken feet gelatine and compared them with commercially available pork and beef gelatines at temperatures of 23, 29, and 35 °C at 60 and 80% humidity. While at 23 °C thermal stability of prepared chicken gelatine was monitored higher than in commercial gelatines, experiments at 29 and 35 °C provided equivalent results for chicken and commercial gelatines. Therefore, prepared chicken gelatine offers a significant potential to become an alternative to traditional gelatines. The information about gelatine gels thermal stability is of great importance for applications not only in the food; but also in the pharmaceutical industry.

scholarly journals THERMAL STABILITY OF Pinus oocarpa AND MAIZE COB PARTICLEBOARDS

2015 ◽  
Vol 39 (4) ◽  
pp. 348-354 ◽  
Author(s):  
Mário Vanoli Scatolino ◽  
Thiago de Paula Protásio ◽  
Rafael Farinassi Mendes ◽  
Lourival Marin Mendes
Keyword(s):  
Thermal Stability ◽  
Agricultural Waste ◽  
Urea Formaldehyde ◽  
Curve Analysis ◽  
Raw Material ◽  
Waste Materials ◽  
Pressing Cycle ◽  
Pinus Oocarpa ◽  
Maize Cob ◽  
Thermal Stability Of

Agricultural waste materials are generated in large quantities in Brazil. These can accumulate and cause serious environmental problems. One of the most commonly generated wastes in the brazilian agricultural culture is the maize cob. Being lignocellulosic in nature, the maize cob can find use as the raw material in the production of particleboards mainly concerned with furniture making. Therefore, studies regarding its thermal stability and fire resistance would be interesting. The aim of this study was to evaluate the combustibility and thermal stability of the particleboards produced from maize cob and Pinus oocarpa wood. The percentages in which maize cob was associated with Pinus oocarpa were 0%, 25%, 50%, 75% and 100%. The panels were produced using 8% urea-formaldehyde and 1% paraffin. The pressing cycle parameters included: temperature 150 °C, pressure of 3.92 MPa during 10 min. The combustibility curve analysis showed that the panels containing 25% content of maize cob had higher resistance to combustion. In general, the thermal stability decreased as the wood substitution by maize cob increased.

Evaluation of Thermal Properties of the Fe80Cr20 Nanostructure for Interconnect Application in High Temperature

2015 ◽  
Vol 815 ◽  
pp. 193-197 ◽  
Author(s):  
Abdul Mutalib Leman ◽  
Dafit Feriyanto ◽  
M.N.M. Salleh ◽  
Ishak Baba
Keyword(s):  
Thermal Stability ◽  
Thermal Properties ◽  
High Temperature ◽  
Raw Material ◽  
Ultrasonic Technique ◽  
Material Combination ◽  
X Ray ◽  
Combination Technique ◽  
Eds Analysis ◽  
Thermal Stability Of

Metallic Fe80Cr20 alloy in thermal stability analysis is investigated. Approached method is combination technique (milled and UT) of ball milling (milled) combined with ultrasonic technique (UT) which is not yet fully explored. From Energy Dispersive x-ray Spectroscopy (EDS) analysis resulted that the composition of 80 wt% Fe and 20 wt% Cr in individual particle was achieved at milled and UB 4.5 h sample. Higher thermal stability of treated samples approximately 63% at 1100 °C temperature operation which showed by milled and UT at 4.5 h when compared to raw material. Combination technique shown high prospect to advance exploration in improving thermal stability which suitable for interconnect application.

scholarly journals FOOD BIODEGRADABLE FILM CONTAINING CHITOSAN

2018 ◽  
pp. 124-131
Author(s):  
Sergeyi Alekseyevich Skolkov ◽  
Marina Sergeevna Moiseenko ◽  
Natalya Aleksandrovna Kirichko ◽  
Marfuga Dyusembaevna Mukatova
Keyword(s):  
Food Industry ◽  
Acetic Acid Solution ◽  
Meat Products ◽  
Raw Material ◽  
Forming Process ◽  
Biodegradable Film ◽  
Bioactive Substances ◽  
Food Dye ◽  
Film Forming ◽  
Minced Meat

The purpose of the study was to establish the possibility of using chitosan with a molecular mass of 19 kDa to cover the surface of the food product with a bio-degradable film. Experimental samples of the biodegradable film had in their composition glycerol transglutaminase, food dye and chitosan substituting a portion of gelatin. Chitosan used in pilot samples is a derivative from chitin which was obtained by processing the shell-containing raw material (a waste from the cutting of cooked crayfish), according to the requirements of TU 9289-003-48203178-2001. In composition of chitosan sample the water content (%) was 9, minerals 0.2 and insolubles 0.3. Chitosan was used as 2% solution in 2% acetic acid solution. The prepared solution of the film-forming composition was spread on the prepared surface and cooled at ambient temperature with further drying followed by the film-forming process. The food biodegradable film produced using the mentioned above method of chitosan application was 0.09-0.10 mm thick. It has been stated that the use of transglutaminase in food biodegradable film production improves film quality characteristics necessary for packaging materials used in the food industry. When biodegradable films are used in the food industry, molded meat products (cutlets, meatballs, sausages) from minced meat of warm-blooded animals, fish, poultry and from combined fish minced meat are wetted with the prepared film-forming composition fixed with circulating air at 25-30°C during 10 minutes. The wetting process is repeated 3-4 times to form a food biodegradable film of the required thickness on the surface of the molded product. The film produced protects the product surface prolonging its storage life and can be eaten together with the product. The film has properties of bioactive substances due to the presence of chitosan and presents an alternative to modern hardly decomposable packing materials.

scholarly journals Study of the effect of high-frequency acoustic cavitation on the quality of raw milk and dairy products based on it

2019 ◽  
Vol 81 (3) ◽  
pp. 145-150
Author(s):  
K. A. Kanina ◽  
O. N. Krasulya ◽  
N. A. Zhizhin ◽  
E. S. Semenova
Keyword(s):  
High Frequency ◽  
Dairy Products ◽  
Raw Materials ◽  
Acoustic Cavitation ◽  
Raw Milk ◽  
Raw Material ◽  
Coliform Bacteria ◽  
Cow’S Milk ◽  
Cow's Milk

The article presents the results of studies obtained in the study of the quality of milk processed with the use of high-frequency acoustic cavitation and dairy products produced with its use. The research was carried out with the use of General scientific and special research methods in the laboratory of the Department of technology of storage and processing of animal products of the K. A. Timiryazev and in the accredited laboratory of technochemical control of the all-Russian research Institute of dairy industry. It is shown that the treatment of cow's milk-raw materials high-frequency ultrasonic vibrations (above 45 kHz), the generated electric ultrasonic device immersion type pulse impact ouzo "Activator-150", the number of bacteria of group of intestinal sticks (coliforms) decreased by almost 40%, which allows to make a conclusion about the appropriateness of the selected method of exposure for the destruction of microorganisms E. coli and coliform bacteria. Processed, using high-frequency acoustic cavitation, cow's milk was used for the production of brine cheese-cheese. It is shown that cheese cheese had a high nutritional value, which is due to the preservation of essential substances in the raw material (in particular, calcium, which in the production of cheese cheese precipitates if pasteurized milk is used), elastic consistency, safety of consumer characteristics - microbiological and physico-chemical.

Upcycling in Action - Reducing Beer Production Waste

2021 ◽  
pp. 29-32
Author(s):  
Ирина Урузмаговна Кусова ◽  
Антон Юрьевич Никитенко ◽  
Владимир Андреевич Олейников
Keyword(s):  
Food Industry ◽  
Food Product ◽  
Raw Material ◽  
Brewer’S Yeast ◽  
High Quality ◽  
Brewer's Yeast ◽  
Organoleptic Characteristics ◽  
Material Component ◽  
Beer Production

Разработка безотходных и малоотходных технологий - одна из важнейших задач развития пищевой промышленности. Апсайклинг (англ. upcycling) - вторичное использование чего-либо для создания новых продуктов с целью снижения отходов. Зерновая дробина - ценное сырье для производства мучных кулинарных изделий, так как в своем составе содержит пищевые волокна. Отработанные пивные дрожжи представляют собой высококачественный пищевой продукт, компоненты которого благоприятно воздействуют на пищеварение. Апсайклинг пивной дробины как сырьевого компонента позволяет получить в том числе и хлебобулочные изделия, которые по органолептическим и физико-химическим показателям не отличаются от изделий, изготовленных по традиционной рецептуре. Апсайклинг пивных дрожжей целесообразен при производстве мучных кулинарных изделий, благодаря насыщенному химическому составу, может применяться в качестве обогащения изделий, при приготовлении по традиционным рецептурам. В данном исследовании было изучено влияние добавок пивной дробины и остаточных пивных дрожжей на качество хлеба. Применение остаточных пивных дрожжей и пивной дробины обеспечивает выработку хлеба высокого качества и, вероятно, способствует дополнительному обогащению мучных кулинарных изделий белками, пищевыми волокнами, микроэлементами, витаминами. Рассматриваемая тема по использованию апсайклинга пивоваренных ресурсов актуальна для предприятий общественного питания, имеющих пивоварни в плане выработки продукции, которую можно отнести к группе с функциональными характеристиками, так как пивная дробина и остаточные пивные дрожжи - это источник естественных нутриентов. Апсайклинг в пищевой промышленности - это актуальный и современный технологический прием, позволяющий решить множество проблем, а в первую очередь внести пользу в рацион питания, без изменения привычных органолептических характеристик кулинарных изделий. One of the most important tasks in the development of the food industry is the development of waste-free and low-waste technologies. Upcycling is the reuse of something to create new products in order to reduce waste. Grain grain is a valuable raw material for the production of flour culinary products, as it contains dietary fiber. Waste brewer's yeast is a high-quality food product, the components of which are beneficially involved in digestion. Upcycling of brewer's grains as a raw material component allows obtaining, among other things, bakery products, which, in terms of organoleptic and physicochemical indicators, do not differ from products made according to traditional recipes. Upcycling of brewer's yeast in the production of flour culinary products is expedient due to its rich chemical composition, which can be used as product enrichment when cooking according to traditional recipes. In this study, the effect of the addition of brewer's grains and residual brewer's yeast on the quality of bread was examined. The use of residual brewer's yeast and brewer's grains ensures the production of high-quality bread and probably contributes to the additional enrichment of flour culinary products with proteins, dietary fibers, microelements, vitamins. The topic under consideration on the use of upcycling of brewing resources is relevant for public catering enterprises that have breweries in terms of product development, which can be attributed to a group with functional characteristics, since brewer's grains and residual brewer's yeast are a source of natural nutrients. Upcycling in the food industry is a relevant and modern technological method that allows you to solve many problems, and, first of all, bring benefits to the diet, without changing the usual organoleptic characteristics of culinary products.

scholarly journals Antibacterial effects assessment on some livestock pathogens, thermal stability and proposing a probable reason for different levels of activity of thanatin

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Ali Javadmanesh ◽  
Elyas Mohammadi ◽  
Zahra Mousavi ◽  
Marjan Azghandi ◽  
Abass Tanhaiean
Keyword(s):  
Escherichia Coli ◽  
Thermal Stability ◽  
Pseudomonas Aeruginosa ◽  
Minimum Inhibitory Concentration ◽  
In Silico ◽  
Inhibitory Concentration ◽  
Farm Animals ◽  
Probable Reason ◽  
Thermal Stability Of

AbstractThere is a continuing need to prevent the increasing use of common antibiotic and find the replacement to combat the drug/antibiotic resistant bacteria such as antimicrobial peptides (AMPs) such as thanatin peptide. In this study, recombinant thanatin peptide was expressed in the HEK293 cell line. Then the antimicrobial properties of this peptide on some poultry and farm animal’s pathogen strains were assessed. The thermal-stability of thanatin was predicted in various temperatures through in silico analysis. Afterwards, according to Minimum Inhibitory Concentration (MIC) results, Escherichia coli and Pseudomonas aeruginosa were chosen to test the hypothesis of LptA/LptD–thanatin interaction, computationally. Relative amino acid sequences and crystallography structures were retrieved and missed tertiary structures were predicted. The interaction of thanatin with LptA and LptD of Escherichia coli and Pseudomonas aeruginosa were analyzed subsequently. The antibacterial activity of thanatin peptide was evaluated between 6.25 and 100 μg/mL using minimum inhibitory concentration. Also, the amounts of minimum bactericidal concentrations (MBC) were between 12.5 and 200 μg/mL. The bioinformatics analysis followed by the in vitro assessment, demonstrated that thanatin would be thermally stable in the body temperature of poultry and farm animals. Thanatin could penetrate to the outer membrane domain of LptD in Escherichia coli and it could block the transition path of this protein while the entrance of LptD in Pseudomonas aeruginosa was blocked for thanatin by extra residues in comparison with Escherichia coli LptD. In addition, the quality of interaction, with regard to the number and distance of interactions which leads to higher binding energy for thanatin and LptD of Escherichia coli was much better than Pseudomonas aeruginosa. But the site and quality of interaction for thanatin and LptA was almost the same for Escherichia coli and Pseudomonas aeruginosa. Accordingly, thanatin can prevent the assembly of LptA periplasmic bridge in both pathogens. The antibacterial and thermal stability of the thanatin peptide suggested that thanatin peptide might serve as a natural alternative instead of common antibiotics in the veterinary medicine. The outcome of this in silico study supports the MIC results. Therefore, a probable reason for different level of activity of thanatin against Escherichia coli and Pseudomonas aeruginosa might be the quality of LptA/LptD–thanatin interaction.

scholarly journals SEARCH FOR WAYS TO IMPROVE THE QUALITY OF DAIRY PRODUCTS IN UKRAINE

2020 ◽  
Vol 22 (1(74)) ◽  
pp. 29-36
Author(s):  
T.P. BUIUKLI – TARAN
Keyword(s):  
Dairy Products ◽  
Large Scale ◽  
Dairy Product ◽  
Raw Material ◽  
Quality And Safety ◽  
Milk Supply ◽  
Production And Distribution ◽  
Milk And Dairy Products ◽  
Sanitary State

Topicality. In Ukrainian society there is concern about the quality of dairy products produced by domestic producers. Dairy production is the most necessary in the diet of a human, especially at the child�s age. We cannot image the child diet without milk and dairy products. As the infant�s body is much more fragile and vulnerable to the quality and safety of the food, which he consumes, so the requirements to the quality and safety of dairy products need to be tightened, and the requirements must be increased. And it is precisely such the requirements that should apply to the development of economic entities that have the direct relation to the production, , maintenance and processes of milk processing. Aim and tasks. The purpose of the article is to analyze and estimate the condition of the commodity market in the link of the dairy product chain, the sanitary state of milk being milked, volumes of milk supply to the processing enterprises, production and distribution of the dairy products by sales channel, problems and possibilities of providing rational needs and the level of consumption of milk and dairy products by the population. Research results. Carried out complex analysis of the state of dairy industry and the raw material market in the link of the dairy logistics chain, the sanitary state of fresh milk, the volumes of milk supply to the extra grade processing enterprises, production and distribution of dairy products by sales channels. Conclusion. The condition of dairy market and enterprises shows, that adopting legislative and regulatory measures and norms synchronized with European ones will not produce the expected results, unless supported them by real investment projects, aimed at developing the market sectors, and, first of all, the raw milk sector, which produces milk. The strategy for the development of the milk market should be based on the development of large-scale milk commodity farms, equipped with all the necessary infrastructure: feed-storage shops, veterinary services, milking machines and cooling, and most importantly quality laboratories.

scholarly journals pH-Induced Electrostatic Interaction between Polyacrylates and Amino-Functionalized Graphene Oxide on Stability and Coating Performances

Polymers ◽  
2021 ◽  
Vol 13 (19) ◽  
pp. 3406
Author(s):  
Wenbo Zhang ◽  
Sichun Li ◽  
Jianzhong Ma ◽  
Yingke Wu ◽  
Chao Liu ◽  
...  
Keyword(s):  
Graphene Oxide ◽  
Electrostatic Interaction ◽  
Raw Material ◽  
Functionalized Graphene ◽  
Forming Process ◽  
Functionalized Graphene Oxide ◽  
Film Forming ◽  
Effects Of Ph ◽  
Potential Methods ◽  
Thermal Stability Of

Electrostatic interaction between polymers and nanofillers is of great importance for the properties and design of their composites. Polyacrylates with carboxyl, hydroxyl and acylamino groups were synthesized via emulsion polymerization and marked as P(MMA-BA-AA), P(MMA-BA-HEA) and P(MMA-BA-AM), respectively. Amino-functionalized graphene oxide (NGO) was prepared by Hoffman rearrangement using GO as the raw material. The polyacrylate composites were prepared by mixing NGO with each of the three kinds of polyacrylate. Effects of pH and NGO amounts on the properties of polyacrylate composites were studied. It was found that the surface charge of polyacrylate and NGO had the greatest effect on the composite properties. P(MMA-BA-AM)/NGO was not stable at any pH (2–8). With the same NGO amount of 0.1 wt%, the toughening effect of NGO on P(MMA-BA-AA) was larger than that on P(MMA-BA-HEA). The break strength of P(MMA-BA-AA)/NGO and P(MMA-BA-HEA)/NGO increased to 5.22 MPa by 47% and 3.08 MPa by 31%, respectively. NGO could increase the thermal stability of P(MMA-BA-AA) and P(MMA-BA-HEA) to different degrees. The polyacrylate film-forming processes were tested, and it showed that NGO influenced polyacrylate through the whole film-forming process. The results provide potential methods for the design of polymer-based nanocomposites.

scholarly journals Functional food products with components of secondary raw materials of juice production

2018 ◽  
Vol 80 (3) ◽  
pp. 134-139
Author(s):  
N. V. Droficheva ◽  
T. G. Prichko
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Food Products ◽  
Biologically Active ◽  
Raw Material ◽  
Additional Food ◽  
Secondary Raw Materials ◽  
Medical Quality ◽  
Functional Product

Currently, the food industry worldwide tries to adhere to the model of agricultural production, using recycled materials to reduce technology costs and expenses. The development of functional products remains relevant not only in European countries, but also in Russia. This article presents data on technology of powder, as a component of functional product, one part of which is a preliminary removal of seeds that contain glucosides, fats, essential oils, leading to its Rancidity. The resulting fine powder, which contains biologically active substances in easily digested form, flavor, aromaforming compounds, as well as sugar (34.0-48.0%), fibre (20.0–35.1%), pectin (3.7–4.8%), vitamins (С 6.4–3.5 mg/100 g, P 28.9–50.6 mg/100 g) and minerals (potassium, calcium, magnesium), able to complement and reinforce the functional significance of the major components, giving the medical quality of the final product. All analyses for the study of chemical indicators of quality of raw material and canned foods, conducted using titrimetric, photometric, spectrophotometric methods on existing Standards. Each of the developed functional products can meet the daily requirement for vitamins and pectin by 15% or more. Introduction in the food industry of technologies aimed at the integrated use of secondary raw materials of juice production, is a reserve for obtaining additional food products and increasing their nutritional value.

scholarly journals Technological solutions for intelligent data processing in the food industry

2018 ◽  
Vol 80 (2) ◽  
pp. 256-263
Author(s):  
M. A. Nikitina ◽  
V. A. Pchelkina ◽  
O. A. Kuznetsova
Keyword(s):  
Neural Networks ◽  
Quality Control ◽  
Food Industry ◽  
Thermal State ◽  
Raw Materials ◽  
Muscle Fibers ◽  
Raw Material ◽  
Great Success ◽  
Meat Industry

The article is devoted to the possibilities of application of artificial neural networks (ANN), which are a mathematical model, as well as its software or hardware implementation, built on the principle of organization and functioning of nerve cell networks of a living organism. Convolutional neural networks are arranged like the visual cortex of the brain and have achieved great success in image recognition, they are able to concentrate on a small area and highlight important features in it. The widespread use of ANN in medicine for the evaluation of radiographs, blood pressure and body mass index of patients on the analysis of their retina is noted. The use of ANN in the food industry for input quality control of raw materials is promising. In the world practice, various methods of remote control of raw materials are used, for this purpose ultrasonic scanning devices are mainly used. Such devices and analysis systems control raw materials by the ratio of meat tissues (muscle, connective, fat) in the carcass or half-carcass, without affecting the tissue structure, do not lead the quality at the cellular (microstructural) level. It is established that the structure of muscle (diameter of muscle fibers, the safety of the cellular elements, the porosity of the tissue, integrity of muscle fibers) reflects the quality of the raw material, its thermal state. Our work has begun on the creation of an expert system for quality control of meat raw materials at the microstructural level using modern intelligent technologies as ANN and computer vision. This direction is relevant and socially significant in the development of the meat industry, as it will significantly speed up the process of analysis of the quality of raw meat in the research laboratories of meat processing enterprises and testing centers and improve the objectivity of the results.

Sign in / Sign up

Export Citation Format

Share Document