scholarly journals THE INFLUENCE OF DISTILLATION METHODS ON THE FLAVOR PROFILE AND QUALITY INDICES OF WINE BRANDIES

2021 ◽  
Vol XXVIII (2) ◽  
pp. 173-184
Author(s):  
Anatol Balanuta ◽  
◽  
Ecaterina , Covaci ◽  
Aliona Sclifos ◽  
◽  
...  
Keyword(s):  
Raw Materials ◽  
Geographical Area ◽  
Volatile Acid ◽  
Quality Indices ◽  
Alcohol Content ◽  
Higher Alcohol ◽  
Batch Plant ◽  
Physico Chemical ◽  
The Impact ◽  
Flavor Profile

The article examines the geographical area delimited for the production of the Divine and the specific characteristics and physical-geographical conditions of the Călărași vineyard through the prism of different methods of distillation and production of wine distillates. Technological regimes for distilling wine raw materials and organoleptic and physico-chemical indices such as: alcohol content, optical density, pH, aldehyde content, higher alcohol content and volatile acid content are scientifically argued. The quality indicators were determined for both wines and distillates obtained at the 'Charente' batch plant and the 'VAND-M-0' plant. The impact of the distillation method on the quality and production process of the wine distillate is evaluated.

scholarly journals Relations between the sensory properties and fat ingredients of lipsticks

OCL ◽  
2018 ◽  
Vol 25 (5) ◽  
pp. D502 ◽  
Author(s):  
Hélène de Clermont-Gallerande ◽  
Sarah Abidh ◽  
Alexandre Lauer ◽  
Séverine Navarro ◽  
Gérard Cuvelier ◽  
...  
Keyword(s):  
Raw Materials ◽  
Sensory Properties ◽  
Lead Times ◽  
Mechanical Resistance ◽  
Target Market ◽  
Physico Chemical ◽  
The Impact ◽  
Simplified Formula

Lipstick is a key product in the make-up sector. A woman applies lipstick to feel feminine and attractive. The sensation she perceives when she applies the product plays an important role in her attachment to her lipstick. The impact of the ingredients on the sensory properties and the quality of the lipsticks needs to be understood, so that the formulation can be more effective and the sensory properties can be precisely adjusted to the target market. During this study, multidimensional correlations were made between the percentage of ingredients, their physico-chemical specifications and the sensory properties of the raw materials on their own or the lipsticks. The objective of this study is to predict the sensory properties of lipsticks from the physico-chemical specifications of the ingredients. It is in effect quicker to access the physical data than the sensory descriptions. The lipsticks were made using a simplified formula, evaluated in a sensory analysis and their physico-chemical characteristics were measured. The relationships between the sensory properties, the ingredient specifications and their percentage of use in the formula were highlighted. The results confirm the major role of the viscosity of oils and the wax used in the formula on the sensory and mechanical properties of the lipstick. It is therefore possible to modify the sensory properties, for example to adjust the shininess of a lipstick, without altering its mechanical resistance. This opens up opportunities for developing innovative sensory textures in short lead times.

scholarly journals Optimization of the recipe ingredients wheat bread with recycled plant material

2019 ◽  
Vol 81 (3) ◽  
pp. 64-69 ◽  
Author(s):  
E. A. Kuznetsova ◽  
S. A. Mordvinkin ◽  
E. A. Zenina
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Growth Yield ◽  
Well Being ◽  
First Grade ◽  
Bread Quality ◽  
Wheat Bread ◽  
Optimal Dosage ◽  
Physico Chemical ◽  
The Impact

The possibility of using tiger nut flour (chuf) in the production of wheat bread is considered. During the experiment, trial baking of bread with different dosage of tiger nut flour and wheat flour was carried out. The parameters of mixtures of tiger flour and wheat flour of the first grade in the ratios were studied 5:95; 10:90; 15:85. The research was carried out in the laboratory of the Department "technology of storage and processing of agricultural raw materials and flour public catering" of Volgograd state agrarian University. During the experiment were studied: problems at the present stage in the baking industry; geography of growth, yield and quality of tiger nut; chemical composition of tiger nut and flour derived from it; the impact of tiger nut on human health and well-being; organoleptic indicators of bread quality; physico-chemical indicators of bread quality; change in baking properties of wheat bread with the addition of tiger nut flour. As result of the study, the possibility of producing wheat bread using tiger nut flour was established, as well as the optimal dosage of tiger nut flour and wheat flour allowing to obtain bread with high organoleptic and physico-chemical parameters.

The Sea and the Second World War

2019 ◽  
Keyword(s):  
Raw Materials ◽  
Geographical Area ◽  
Second World War ◽  
World War ◽  
Regional Conflicts ◽  
Global War ◽  
The Impact ◽  
Second World ◽  
Operational Aspects

From the first moments of the German invasion of Poland on 1 September 1939 through to the Japanese surrender on 2 September 1945, the sea shaped the course and conduct of the war. The impact could be felt far beyond the shoreline as the arms and armies carried across the oceans were ultimately destined to wage war ashore. Populations and industries depended on the raw materials and supplies in a war that increasingly became a contest of national will and economic might. It was ultimately the war at sea, and from the sea, that linked numerous regional conflicts and theaters of operation and wove them into a global war. Although individual campaigns, innovations, and personalities have received ample attention over the decades, the role of the sea as a whole has increasingly been marginalized in the wartime historiography. As the war grew in complexity and covered an increasingly larger geographical area, the organization of the maritime effort and the impact it had on the formulation of national strategy also evolved. This volume seeks to illustrate the impact the sea had on the Second World War by highlighting selected topics previously neglected in the scholarship. In doing so, it provides new insights into political, strategic, administrative, and operational aspects of the maritime dimension of the war.

scholarly journals IMPACT OF ARTISANAL TECHNOLOGIES ON THE QUALITY INDICES OF THE COZONAC

Food systems ◽  
2020 ◽  
Vol 3 (3) ◽  
pp. 25-31
Author(s):  
R. Siminiuc ◽  
D. Țurcanu
Keyword(s):  
Glycemic Index ◽  
Experimental Results ◽  
Gluten Free ◽  
Quality Indices ◽  
Sorghum Flour ◽  
Physico Chemical ◽  
Commercial Yeast ◽  
Sensory Profiles ◽  
The Impact

The research focused on studying the impact of sourdough with spontaneous flora (SSF) (obtained also from gluten-free flour) and artizanal technologies on the quality indices of cozonac — a traditional pastry product. Physico-chemical and microbiological indices were analyzed, as well as glycemic index (GI) of cozonac samples with different fermentation agents. The experimental results showed that the GI of the cozonac samples have similar values, being between GI = 68 and GI = 71. Respectively, cozonac with SSF samples can be classified in the category of foods with moderate GI, and cozonac with commercial yeast (CY) — in the category of foods with high GI. Digestibility indices for all samples reached values between 72% and 76%. The sensory profiles of baked cozonacs were analyzed descriptively by the panel members, and the results showed that all cozonac samples were characterized by slightly acid taste, with specific and pleasant flavors.However, it seems that a long fermentation of the dough, even if CY is used as a fermenting agent, leads to the formation of quality indices of the dough and cozonac, very close to the products obtained only with SSF. The use of SSF from sorghum flour would be an alternative in the development of gluten free bakery and pastry products using artisanal technologies.

scholarly journals The impact of port governance and infrastructures on maritime containerized trade on the West Coast of Latin America

2018 ◽  
Vol 7 (1) ◽  
pp. 85 ◽  
Author(s):  
Beatriz Lopez-Bermudez ◽  
María Jesús Freire-Seoane ◽  
Ignacio De la Peña Zarzuelo
Keyword(s):  
Latin America ◽  
Latin American ◽  
West Coast ◽  
Negative Impact ◽  
Raw Materials ◽  
Strong Dependence ◽  
Geographical Area ◽  
Maritime Transport ◽  
The West ◽  
The Impact

Latin American countries have historically had a strong dependence on trade, and are mostly characterized by being exporters of raw materials and importers of manufactured products. This fact has brought about a less negative impact of the world crisis on economic growth, mainly because of the high prices of raw materials.This paper focuses on this geographical area (the West Coast of Latin America) between 2008 and 2015, and adds to the literature by assessing institutional, port-related and economic factors that influence maritime transport. The analysis makes use of panel data models with fixed and random effects where the Hausman test has been applied in order to define a solid specification of all the ports, as well as to discount the particular peculiarities of each country.It is shown that the analysis of maritime transport requires the analysis of a number of variables apart from trade (volume of TEUs), infrastructures, superstructures (number of calls, gantry cranes), and that other variables, such as port governance, which are sometimes difficult to quantify, need also to be taken into account.

scholarly journals The estimation of effects of food crioprotectors on quality indicators of semi-fragrances

2018 ◽  
Vol 20 (90) ◽  
pp. 27-31
Author(s):  
O. I. Skochko ◽  
I. I. Shevchenko ◽  
G. E. Polichuk ◽  
M. Z. Paska
Keyword(s):  
Quality Indicators ◽  
Raw Materials ◽  
Control Sample ◽  
Sodium Caseinate ◽  
Amorphous Structure ◽  
Negative Influence ◽  
Raw Material ◽  
Low Grade ◽  
Quality Indices ◽  
Physico Chemical

A prerequisite for the preservation of quality indices of truncated semi-finished products after defrosting is compliance with the recommended conditions of refrigeration. However, it is not always possible to maintain high consumer properties of frozen semi-finished products, as the degree of destructive influence of low minus temperatures on muscle fibers of meat raw materials also depends on its quality. In world practice, the issue of the use of physico-chemical methods of treating biotechnological objects is often discussed with the use of substances of cryoprotective action. In order to stabilize the functional and technological properties of low-grade meat raw material and protect frozen brooded semifinished products from the negative influence of physico-chemical factors, protein-hydrocarbon compositions of cryoprotective action were developed. According to the results of the research, the use of Vepro 75 PSC, sodium caseinate and vegetable fiber (wheat, flax, plantain) as part of semi-finished products helps to obtain high quality products with stable consumer properties. Stabilizing effect of protein-polysaccharide mixtures ... in the model samples, the cutlet manifests itself in improving their consistency, increasing juicing and other quality indicators. The most effective composition of the complex cryoprotective protein-polysaccharide mixture containing the blood plasma protein, sodium caseinate, plantain fiber and flaxseed was determined in equal proportions. It was established that the use of developed cryoprotective complex mixtures in the model of meat minced meat systems in the amount of 2% reduces the cryoscopic temperature by 2.09–2.81 ºС, reduces the mass fraction of frozen moisture by 0.9% and increases the moisture content capable of 9.7–15.3%, in comparison with the control sample, which positively affects the quality indices of finished products. According to the results of the conducted research, it was found that the use of protein-carbohydrate compositions in the half-finished semifinished products can preserve the dense structure and succulence of the semi-finished products after 30 days of storage in the frozen state. It is confirmed that the mechanism of cryoprotective action of the developed protein-polysaccharide compositions is associated with a decrease in water activity, the formation of an amorphous structure within the product and a decrease in the number of crystallization centers.

Оrganic Meat Production of Broiler Chickens Hubbard Redbro Cross

2020 ◽  
Keyword(s):  
Broiler Chickens ◽  
Raw Materials ◽  
Animal Health ◽  
Meat Products ◽  
Poultry Meat ◽  
Meat Production ◽  
Significant Difference ◽  
Environmentally Safe ◽  
The Impact

This article presents the results of studying the impact of housing and feeding conditions on broiler chickens of Hubbard RedBro cross, as well as the quality of products obtained when using floor and cage content, in a farm. It established that when receiving a mixed feed of own production using feed raw materials grown on a farm without the use of pesticides, a statistically significant decrease in potentially dangerous substances for animal health is recorded. Compared with factory feed, it has reduced the content of pesticides by 14 times, and mercury and arsenic by 24 times, cadmium by five times, and lead by ten times. The results of the study of economic indicators of growing Hubbard RedBro cross broiler chickens, as well as the chemical composition and quality of carcasses, indicated that there was no significant difference between the floor and cell conditions of keeping. Still, the use of a diet based on eco-feeds contributed to a statistically significant decrease in the concentration of toxic metals in the muscles of the poultry of the experimental groups. As a result, it found that the use of the studied compound feed in the diets of broiler chickens increased the indicators of Biosafety and ensured the production of environmentally safe ("organic") poultry meat products.

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

Phamacognostical and Pharmaceutical Evaluation of Chandrashakaladi Vataka - A herbal formulation

2016 ◽  
Vol 1 (3) ◽  
Author(s):  
Dr. Akash S Changole ◽  
Mandip Goyal ◽  
Harish CR
Keyword(s):  
Classical Method ◽  
Raw Materials ◽  
Herbal Medicines ◽  
Vital Role ◽  
Published Data ◽  
Herbal Formulation ◽  
Physico Chemical ◽  
Good Manufacturing Practices ◽  
Solvent Systems

Background: Quality control and the standardization of herbal medicines involve steps like standard source and quality of raw materials, good manufacturing practices and adequate analytical screening. These practices play a vital role in guaranting the quality and stability of herbal preparations. Chandrashakaladi Vataka is an Ayurvedic herbal formulation mentioned to be beneficial in Kushtha. Till date no published data is available on its analytical profile. Aim: To develop the Pharmacognostical and Phyto-chemical profile of Chandrashakaladi Vataka. Material and Methods: Chandrashakaladi Vataka was prepared as per classical method and analytical findings were recorded. Samples were subjected to organoleptic analysis, physico-chemical analysis and HPTLC examination by optimizing the solvent systems. Results and Conclusions: Pharmacognostical profile of Chandrashakaladi Vataka was established. Loss on drying, Ash value, Acid insoluble extract, Methanol soluble extract, Chandrashakaladi Vataka was found within prescribed limits. HPTLC profile of Chandrashakaladi Vataka revealed 12 spots at 254 nm and 13 spots at 366 nm.

scholarly journals The Impact of Filler Geometry on Polylactic Acid-Based Sustainable Polymer Composites

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 149
Author(s):  
Karol Leluk ◽  
Stanisław Frąckowiak ◽  
Joanna Ludwiczak ◽  
Tomasz Rydzkowski ◽  
Vijay Kumar Thakur
Keyword(s):  
Polymer Composites ◽  
Polylactic Acid ◽  
Matrix Material ◽  
Chemical Properties ◽  
Precipitated Calcium Carbonate ◽  
Cellulose Fibres ◽  
Shape Factors ◽  
Pure Cellulose ◽  
Physico Chemical ◽  
The Impact

Recently, biocomposites have emerged as materials of great interest to the scientists and industry around the globe. Among various polymers, polylactic acid (PLA) is a popular matrix material with high potential for advanced applications. Various particulate materials and nanoparticles have been used as the filler in PLA based matrix. One of the extensively studied filler is cellulose. However, cellulose fibres, due to their hydrophilic nature, are difficult to blend with a hydrophobic polymer matrix. This leads to agglomeration and creates voids, reducing the mechanical strength of the resulting composite. Moreover, the role of the various forms of pure cellulose and its particle shape factors has not been analyzed in most of the current literature. Therefore, in this work, materials of various shapes and shape factors were selected as fillers for the production of polymer composites using Polylactic acid as a matrix to fill this knowledge gap. In particular, pure cellulose fibres (three types with different elongation coefficient) and two mineral nanocomponents: precipitated calcium carbonate and montmorillonite were used. The composites were prepared by a melt blending process using two different levels of fillers: 5% and 30%. Then, the analysis of their thermomechanical and physico-chemical properties was carried out. The obtained results were presented graphically and discussed in terms of their shape and degree of filling.

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