Improving the method of determining the mass fraction of magnesium carbonate and the study of the chemical composition of carbonate rocks for the effective conduct of the technological process of sugar production

10.5219/1620 ◽  
2021 ◽  
Vol 15 ◽  
pp. 901-916
Author(s):  
Tatiana Kos ◽  
Inha Kuznietsova ◽  
Tamila Sheiko ◽  
Liubomyr Khomichak ◽  
Larysa Bal-Prylypko ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Technological Process ◽  
Carbonate Rock ◽  
Material Balance ◽  
Component Composition ◽  
Magnesium Carbonate ◽  
Real Component ◽  
Lime Kiln

The article considers an improved method for determining the content of magnesium carbonate in the carbonate rock. An adjusted method for determining the content of magnesium carbonate was included in the complete establishment of chemical analysis of limestone, which includes the determination of moisture, impurities insoluble in hydrochloric acid, the amount of one and a half oxides of aluminum and iron, calcium carbonate and magnesium carbonate (advanced method), calcium sulfate, alkali metal oxides of potassium and sodium. The obtained experimental data were entered into a single table and summed up the material balance of all components of the carbonate rock. As a result, it was found that this technique includes the following criteria: it is the most accurate, most accessible, and cheap. The use of adjusted methods for determining the content of calcium and magnesium carbonate in limestone will make it possible to establish the objective chemical composition of the carbonate rock and avoid several technological problems. Namely, the excess of uncontrolled magnesium carbonate contributes to the formation of the liquid phase, which in turn reduces the concentration of chemically active lime and promotes the formation of melts in the lime kiln, deteriorating filtration rates, clogging the evaporating station, and so on. Therefore, having information about the real component composition of limestone, the technologist will be able to adjust the technological process in advance, which will lead to the preservation of natural resources while the quality of finished products will not decrease.

scholarly journals An improved method for determining the mass fraction of calcium carbonate in the carbonate bedrock

10.5219/1591 ◽  
2021 ◽  
Vol 15 ◽  
pp. 877-890
Author(s):  
Tatiana Kos ◽  
Inha Kuznietsova ◽  
Tamila Sheiko ◽  
Liubomyr Khomichak ◽  
Yuliia Kambulova ◽  
...  
Keyword(s):  
Calcium Carbonate ◽  
Material Balance ◽  
Component Composition ◽  
Magnesium Carbonate ◽  
Maximum Energy ◽  
Environmental Friendliness ◽  
Complete Chemical Analysis ◽  
Carbonate Material ◽  
Definition Of

In the article it is offered to enter in the technological audit of the lime department of sugar factory the adjusted technique of the definition of the maintenance of calcium carbonate in carbonate breed. For this purpose, a complete chemical analysis of limestone was performed, which includes determination of moisture content, impurities insoluble in hydrochloric acid, the amount of one and a half oxides of aluminum and iron, calcium carbonate (advanced method), and magnesium carbonate, calcium sulfate, alkali metal oxides, potassium, and sodium. The obtained experimental data are summarized in one table and the material balance of all components of carbonate bedrock is summarized. The proposed method made it possible to obtain objective data on the component composition of the carbonate material. This, in turn, avoids many technological problems, namely to reduce the formation of melts in the lime kiln, improve the filtration of juices, increase the ability of lime to chemically interact with water, reduce the volume of water on the juicer etc. Thus, the use of the recommended method for determining calcium carbonate (CaCO3), as part of the technological audit, will allow early adjustment of the process, which will give maximum energy and resource savings, as well as increase the level of environmental friendliness of the enterprise.

Determination of Relationship between Chemical Composition of Electrolyte and Surface Sample Quality

2015 ◽  
Vol 669 ◽  
pp. 150-157
Author(s):  
Peter Michal ◽  
Alena Vagaská ◽  
Miroslav Gombár
Keyword(s):  
Sodium Chloride ◽  
Chemical Composition ◽  
Oxalic Acid ◽  
Boric Acid ◽  
Oxide Layer ◽  
Surface Finish ◽  
Chemical Factors ◽  
Substrate Sample

Paper tracks experimentally confirmed relationship between chemical composition of electrolyte and resulting surface finish quality of created oxide layer during the process of anodic oxidation of aluminium. Examined chemical factors were: concentrations of sulphuric acid, oxalic acid, boric acid and sodium chloride. Aggressive effects of electrolyte were chosen as indicator of resulting layer quality – presence and extent of etching of used substrate sample.

scholarly journals Quality control of aluminium melt in production process

2016 ◽  
Vol 61 (Special Issue) ◽  
pp. S43-S47 ◽  
Author(s):  
M. Kotus ◽  
E. Jankajová ◽  
M. Petrík
Keyword(s):  
Quality Control ◽  
Chemical Composition ◽  
Production Process ◽  
Aluminium Alloy ◽  
Technological Process ◽  
Casting Alloy

The quality of aluminium alloy in the production process on the chemical composition basis was evaluated. The quality of casting alloy depends on the chemical composition of melt and on the technological process of production process. The basic elements such as Si, Cu, Fe, Mg and Al in melting were evaluated. The obtained data were compared with the guide data referred to in the standard for aluminium alloy.

Determination of Quality and Chemical Composition of Silages Obtained from Narbonne Vetch (Vicia narbonensis) and Barley (Hordeum vulgare) Composition

2020 ◽  
Author(s):  
Nizamettin Turan
Keyword(s):  
Chemical Composition ◽  
Hordeum Vulgare ◽  
Crude Protein ◽  
Dry Matter ◽  
Neutral Detergent Fiber ◽  
Hordeum Vulgare L ◽  
Vicia Narbonensis ◽  
Feed Value

Research was conducted to determine the quality and chemical composition of silages obtained by mixing in different ratios of narbonne vetch (Vicia narbonensis L.) and barley (Hordeum vulgare L.) grown in rabi season of 2017-2018 in Eastern Anatolia, Turkey. In the study we studied the pure sowings of barley and narbonne vetch and their mixtures (20, 30, 40, 50, 60, 70, 80% of narbonne vetch (N) + 80, 70, 60, 50, 40, 30, 20% of barley (B). The values of ADF (acid detergent fiber), NDF (neutral detergent fiber), DDM (digestible dry matter), DMI (dry matter intake), DM (dry matter), CP (crude protein) and RFV (relative feed value) of silages of analyzed were respectively 33.38, 33.73, 62.89, 3.57, 24.69, 15.50%, 174.64. We also founded that LA (lactic acid), AA (acetic acid), BA (butyric acid), PA (propionic acid) and Ca, P, Mg, K and pH of silages investigated were respectively 1.60, 0.57, 0.42, 0.06, 1.17, 0.53, 0.25, 3.51% and 3.80. Our results shows that silages with high narbonne vetch were higher quality values for CP, ADF, NDF, DM, RFV, DDM, DMI, Ca, Mg, LA which determined chemical composition and feeding quality of silages. As a result, it is suggested that mixture silages with narbonne vetch (80%) and the barley ratio (20%) have important advantages for some properties of silages.

scholarly journals Determination of the comprehensive indicator of pastille with the use of multi-component fruit-berry paste

2021 ◽  
Vol 3 (3(59)) ◽  
pp. 46-49
Author(s):  
Kateryna Kasabova ◽  
Nataliа Shmatchenko ◽  
Aleksey Zagorulko ◽  
Andreii Zahorulko
Keyword(s):  
Ascorbic Acid ◽  
Chemical Composition ◽  
Raw Materials ◽  
Control Sample ◽  
Comprehensive Assessment ◽  
Biologically Active ◽  
Human Need ◽  
Pectin Substances

The object of research in this work is the technology of pastille with the addition of multicomponent fruit and berry paste. Pastille are becoming more and more popular in the world for all segments of the population. Usually, the main ingredients for their manufacture are fruit raw materials, a structurant and egg white, therefore, the products contain practically no fat and have a low calorie content. It is proposed to replace 75 % of traditional applesauce in the recipe with a multicomponent fruit and berry paste made from apples, cranberries, hawthorn. It was found that such a composition makes it possible to obtain products with an increased content of pectin substances, ascorbic acid, polyphenols, including anthocyanins, catechins and flavonols. The work is aimed at studying the application of the principles of qualimetry to determine a complex indicator of the quality of pastille For this, the organoleptic and physicochemical indicators of the quality of the developed pastille were taken from previous studies and the chemical composition was determined and the content of biologically active substances was calculated relative to the average daily human need. The content of pectin substances in new products increases 1.7 times and satisfies the average daily human need by 18.2 %. The content of ascorbic acid is 4.2 times higher, which is 20.5 % of the average daily human need, and polyphenols 3.2 times higher – 579.0 %. The data obtained make it possible to consider the developed product functional. The next step was to determine the complex indicator of products by the qualimetric method. For a more complete disclosure of product properties, a structure of pastille quality indicators has been developed – a «tree of properties». Thus, the comprehensive assessment of the quality of the control sample corresponds to the indicator «good» (0.66), while the integrated assessment of pastille with multicomponent paste corresponds to the indicator «very good» (0.98). On the basis of organoleptic, physicochemical indicators and chemical composition of products, it was established that the indicator of a comprehensive assessment of the quality of a pastille with a multicomponent paste, taking into account all group indicators, is 48 % higher compared to the control.

scholarly journals Unified analytical algorithm for identification of component composition of winemaking products

2021 ◽  
pp. 58-75
Author(s):  
A. Kolesnov ◽  
S. Tsimbalaev ◽  
V. Ivlev ◽  
V. Vassiliev ◽  
F. Lamerdonova
Keyword(s):  
Chemical Composition ◽  
Component Composition ◽  
Scientific Data ◽  
National Standard ◽  
Technological Factors ◽  
Physical Chemical ◽  
Foreign Countries ◽  
Analytical Algorithm ◽  
Composition Of Products

The article discusses a unified analytical algorithm for identification of component composition of winemaking products, established in the new national standard GOST R 59570-2021 «Winemaking products. Identification of component in terms of determination of the origin of ethanol and other compounds of physical-chemical composition». The standard provides modern scientific data on winemaking products, as well as data on natural, agrotechnical and technological factors that can impact the component composition of products to interpret the results of analytical evaluations. The article provides practical examples of use of analytical methods established in the standard for the study of winemaking products produced in Russia, Kazakhstan, Armenia and foreign countries.

scholarly journals Determination of the smoothing ability of the vibration mixer on the basis of the correlation analysis

2019 ◽  
Vol 80 (4) ◽  
pp. 30-34
Author(s):  
D. M. Borodulin ◽  
A. B. Shushpannikov ◽  
T. V. Zorina ◽  
E. A. Shushpannikov ◽  
V. N. Ivanets
Keyword(s):  
Correlation Analysis ◽  
Material Balance ◽  
Working Hours ◽  
Bulk Materials ◽  
Continuous Action ◽  
Key Indicators ◽  
Relationship Of ◽  
Ratio Of Components

Now the increasing popularity is received by food semi-finished products from the bulk materials. With increase in volume of their production it is expedient to mix powdery materials in the mixers of continuous action. For the set working hours of the mixers of continuous action the movement of material in the device is considered to be casual stationary processes between which there is relationship of cause and effect. Key indicators for her assessment is the correlation coefficient, population mean and dispersion. Communication between entering and going out of the device signals is established by means of the equations of material balance, describing expenses of streams of bulk stochastic stationary functions X (t). Further, finding probabilistic characteristics of the entering and leaving signals, it is possible to judge "quality" of operation of the mixer or to select the required topology of streams in the hardware environment by comparison of the relations of their dispersions or mean square deviations. In this work the scheme of the movement of material streams in the mixer developed by us realizing a method of "consecutive dilution" is considered. By means of the system of the equations of the material balance displaying process of the movement of material in the mixers of continuous action of vibration type influence of recirculation on the smoothing properties of the device is considered. Values of size of the smoothing ability of S from recirculation coefficient ? and quantities of rounds of n are given. It is revealed that increase in the smoothing ability leads to increase of quantity of rounds, and respectively and dimensions of the mixers of continuous action of vibration type, therefore, it is expedient to use the mixer with quantity of rounds equal 6 and coefficient of recirculation equal 0.7 as at the same time the smoothing ability equal is enough 1753 for receiving qualitative ready mix at a ratio of components 1:50. By means of the correlation analysis it is possible to predict uniformity of a material stream at the device exit at the known values of the time spent in him of material, coefficients of recirculation and dispersion of an entrance signal.

scholarly journals Determination of the Chemical Composition of Eucalyptus spp. for Cellulosic Pulp Production

Forests ◽  
2021 ◽  
Vol 12 (12) ◽  
pp. 1649
Author(s):  
Túlio Anselmo Sacramento Vieira ◽  
Taiana Guimarães Arriel ◽  
Antônio José Vinha Zanuncio ◽  
Amélia Guimarães Carvalho ◽  
Monique Branco-Vieira ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Lignin Content ◽  
Polar Compounds ◽  
Raw Material ◽  
Alkanoic Acids ◽  
Main Components ◽  
Cellulosic Pulp ◽  
Pulp Production

The chemical composition of wood is important to assess the quality of this raw material for the industry of cellulosic pulp production. The purpose of this work was to determine the chemical composition of Eucalyptus spp. grown for cellulosic pulp production. Ten Eucalyptus spp. clones with six years of age, located in the municipality of Itamarandiba, Minas Gerais, Brazil, were used. Quantification was obtained for extractives, monosaccharides, uronic acids, acetates, lignin, ash and the phenolic composition of the extracts. In average, clones showed around 2.7% extractives, with a predominance of polar compounds soluble in ethanol and water; 27.7% lignin and 0.3% ash. Glucose was the main sugar detected (64.2%), followed by xylose (19.3%). The main components of the extractives were steroids, fatty acids and aromatic acids, followed by smaller amounts of substituted alkanoic acids, fatty alcohols, glycerol derivatives and triterpenes. The ethanol–water extracts presented total phenol contents ranging from 321.4 to 586.6 mg EAG/g of extract, tannins from 28.1 to 65.1 mg catechin/g of extract and flavonoids from 73.6 to 256.9 mg catechin/g of extract. Clones with a higher holocellulose amount and a lower lignin content showed a higher potential for cellulosic pulp production. These findings are important for the development of high-quality wood based on important traits for the pulp and paper sector.

scholarly journals Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Vira Drobot ◽  
Anastasiya Semenova ◽  
Jelyzaveta Smirnova ◽  
Larisa Mykhonik
Keyword(s):  
Technological Process ◽  
Wheat Flour ◽  
Gas Production ◽  
Tolerance Index ◽  
Retention Capacity ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Buckwheat Flour

The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph. Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 %) than dough made from buckwheat flour, and a higher valorimetric value (by 20 %). Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests. The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %), specific volume (by 12 %) and porosity (by 11 %) than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.

scholarly journals Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Vira Drobot ◽  
Anastasiya Semenova ◽  
Jelyzaveta Smirnova ◽  
Larisa Mykhonik
Keyword(s):  
Technological Process ◽  
Wheat Flour ◽  
Gas Production ◽  
Tolerance Index ◽  
Retention Capacity ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Buckwheat Flour

The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph.Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 %) than dough made from buckwheat flour, and a higher valorimetric value (by 20 %). Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests.The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %), specific volume (by 12 %) and porosity (by 11 %) than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.

Sign in / Sign up

Export Citation Format

Share Document