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 Mejoramiento de la textura de un producto reconstituido de trozos de camarón empleando la enzima Transglutaminasa.// Improvement of the texture of a reconstituted product based on shrimp pieces using the enzyme transglutaminase

Ciencia Unemi ◽  
2017 ◽  
Vol 10 (24) ◽  
pp. 74
Author(s):  
Denisse Álvarez Anchundia ◽  
María Fernanda Carrillo ◽  
Nibia Novillo Luzuriaga ◽  
Rigoberto Peñafiel León
Keyword(s):  
Litopenaeus Vannamei ◽  
Food Product ◽  
Raw Material ◽  
Added Value ◽  
Nutritional Content ◽  
High Quality ◽  
Sensorial Analysis ◽  
Excellent Quality ◽  
Organoleptic Characteristics ◽  
Wide Range

La Costa Ecuatoriana alberga diferentes especies de camarones de alta calidad y  gran interés comercial, entre ellos destaca el  Litopenaeus vannamei debido a su mayor adaptación en la  acuacultura. En la amplia gama de mariscos, el camarón cumple el más alto potencial de materia prima cuando se lo transforma en productos que contengan mayor valor agregado debido a  sus características organolépticas y excelente calidad, además parte del camarón cosechado  o extraído del mar  no se exporta, puesto que existe un subproducto que incumple  las exigencias de los importadores debido a que se encuentra  troceado y se conoce  como venta local o  camarón quebrado. La enzima transglutaminasa con sus propiedades de ligar  proteínas, es un ingrediente clave para reconstituir estos pedazos de bajo valor comercial. El objetivo de este  estudio fue desarrollar un producto alimenticio reconstituido a base de pedazos de camarón con una mejor adherencia y compactación en la proteína de la carne del crustáceo. Se evaluó mediante  análisis sensorial la aceptabilidad de esta enzima en el producto elaborado, obteniendo mayor preferencia los productos con transglutaminasa por su textura y sabor, cabe destacar que las características organolépticas y el contenido nutricional del camarón no fueron alterados de acuerdo a los análisis realizados.ABSTRACTThe Ecuadorian Coast hosts different species of shrimp of high quality and commercial interest, among them Litopenaeus vannamei stands out due to its greater adaptation in aquaculture. Shrimp fulfills the highest potential of raw material, when it is transformed into products that contain greater added value due to its organoleptic characteristics and excellent quality, in the wide range of seafood. In addition, part of the shrimp harvested or extracted from the sea is not exported, since there is a sub-product that does not meet the requirements of importers because it is cut up and is known as local sale or broken shrimp. The enzyme transglutaminase with its properties of binding protein is a key ingredient to reconstitute these pieces of low commercial value. The objective of this study was to develop a reconstituted food product based on pieces of shrimp with better adhesion and compaction in the crustacean meat protein. The acceptability of this enzyme in the processed product was evaluated by sensorial analysis, obtaining more preference the products with transglutaminase for their texture and flavor, it should be noted that the organoleptic characteristics and the nutritional content of the shrimp were not altered according to the analyzes carried out.

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.

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.

Preparation of spent brewer's yeast beta-glucans for potential applications in the food industry

2004 ◽  
Vol 39 (1) ◽  
pp. 21-29 ◽  
Author(s):  
Saowanee Thammakiti ◽  
Manop Suphantharika ◽  
Thanaporn Phaesuwan ◽  
Cornel Verduyn
Keyword(s):  
Food Industry ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Beta Glucans ◽  
Potential Applications

An Experimental Study to Find the Acoustic Quality Indicators of Mulberry Wood

2010 ◽  
Author(s):  
Hossein Mansour ◽  
Mehdi Behzad
Keyword(s):  
Wood Species ◽  
Musical Instrument ◽  
Musical Instruments ◽  
Raw Material ◽  
Test Case ◽  
High Quality ◽  
Perceptual Knowledge ◽  
Acoustical Properties ◽  
Acoustic Quality

Morus Alba or mulberry is a wood species that is broadly used in making musical instruments in Eastern countries. However, the mechanical and acoustical properties of this type of wood are not investigated properly. In this study a set of features, previously examined for other species, are applied to this wood and its acoustic quality is evaluated. Setar, a Persian musical instrument made of mulberry wood, is selected as the test case of this experiment. Different samples of wood are gathered and categorized based on their appropriateness for Setar construction. The quality of each sample is identified based on the Perceptual knowledge of professional Setar makers. The most effective features are then selected and their average values are calculated for high quality samples. The result of this study helps Setar makers to select proper raw material before making an instrument. In addition, this approach can be applied to other wood species used in music industry.

scholarly journals IKLIM USAHA INDUSTRI PENGOLAHAN BIJI KAKAO

2018 ◽  
Vol 1 (1) ◽  
pp. 3-26
Author(s):  
Firman Mutakin ◽  
Tumpal Sihaloho
Keyword(s):  
Production Cost ◽  
Industrial Process ◽  
Raw Material ◽  
Business Climate ◽  
Cocoa Beans ◽  
High Quality ◽  
Processing Industry ◽  
The Past ◽  
Industrial Performance

Indonesia is one among three major producers of cocoa beans. Nevertheless, industrial performance of cocoa beans industrial process bearish for the past few years. The purposes of this research are to analyse policies related to development the cocoa processing industry as well as analizing factor which cause low quality of cocoa beans. Factors that caused an uncondusif business climate on cocoa beans industry ar among of hers; high administrative fee in form of tax and entry charges for raw material that caused and increase in production cost structure of the industrial process of the cocoa beans, The low quality of the cocoa benas itself resulted from the un willingness of the farmers to ferment their products, ages of plantswhich more that its productive age and caused small beans producted, mixture between high quality and low quality beans and bugs infection of cocoa plants.

scholarly journals The Effect of Freeze Dried Lactobacillus acidophilus Culture Concentration an Microbiological and Organoleptic Characteristics of Synbiotic Biscuits Made From Sorghum Flour and Soybean Flour

2017 ◽  
Vol 1 (2) ◽  
pp. 36 ◽  
Author(s):  
Een Sukarminah ◽  
Endah Wulandari ◽  
Debby Moody Sumanti ◽  
Efri Mardawati ◽  
Elazmanawati Lembong ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Block Design ◽  
Food Product ◽  
Raw Material ◽  
Soybean Flour ◽  
Sorghum Flour ◽  
Organoleptic Characteristics ◽  
Randomized Block Design ◽  
Freeze Dried ◽  
Bacterial Content

Sorghum flour and soybean flour can be processed as the main raw material in the manufacture of functional food product, namely synbiotic biscuits with addition of freeze dried Lactobacillus acidophilus culture. The purpose of study was to determine the concentration of freeze dried L. acidophilus culture on synbiotic biscuits made from sorghum flour and soybean flour with the best microbiological and organoleptic characteristics. The research method used was randomized block design with 4 treatments and 3 replications. The treatments were the freeze dried L. acidophilus concentration 8%, 10%, 12%, and 14%. The results of study showed that the addition of freeze dried culture of L. acidophilus to the synbiotic biscuits made from sorghum flour and soybean flour gave a significant different effect on total L. acidophilus probiotic bacteria, aroma and yield, but did not give a significant effect on the color, taste and texture preferences. Synbiotic biscuits made from sorghum flour and soybean flour with the addition of freeze dried L. acidophilus concentration of 14% (w/w) were selected as the synbiotic biscuit with the best characteristic with total bacterial content of probiotics 10,67 Log CFU g-1, were perceived a bit like to like by the panelist and the obtained yield was 92,14%.

scholarly journals Advances in Technology: How Feasible are they?

2016 ◽  
Vol 1 (1) ◽  
Keyword(s):  
Food Industry ◽  
Food Product ◽  
Technology Change ◽  
Happy Life ◽  
Daily Food ◽  
Quality Of Living ◽  
The Rich ◽  
To Come ◽  
The Times

Surely, the times have changed and so does the standard of our living. As we are all aware, the modern day people are subjected to stress at personal and professional level. To be honest, stress has become one of the rich nutrients, our palates could only satiate. Stress, was there too, in the time of our grandparents and great grandparents. Didn’t they live a healthy and a happy life? Didn’t leave behind one of the finest resources via jaw dropping discoveries and inventions? Depression once a word only found in the dusted and cornered dictionaries has now become a word of house hold regulation. We understand there’s lot of research going on to bring out the best food product possible. Research has also taken the first place in the canon of evolvement to solve and treat and eradicate many a human issue. Few these days say, the advancement of technology has changed the quality of our lives and the quantity of our daily food intake. I do not ever think not everyone is meeting the RDA (Required Dietary Allowances) in food once has to come in 24 hour cycle of earth’s rotation. But, how did technology change our life? How did these inventions in machinery at a food industry changed the way we produce our food? Hence, with a background knowledge of these, our objective in this article is to mainly focus in bringing this article is to understand the role and importance of advent of technologies and test their feasibility. After all, is this research not aimed at improving the quality of living and decreasing or say, eliminating the incidence of non-communicable diseases, precisely, hypertension?

scholarly journals Possibilities of Obtaining Renewable Energy in Dairy Farming

2020 ◽  
Vol 24 (2) ◽  
pp. 9-20
Author(s):  
Kinga Borek ◽  
Wacław Romaniuk
Keyword(s):  
Renewable Energy ◽  
Production Efficiency ◽  
Energy Savings ◽  
Raw Material ◽  
High Quality ◽  
Animal Products ◽  
Innovative Management ◽  
The Innovative Management ◽  
High Level

AbstractModern livestock facilities necessary in the production of milk, meat or other animal products should be constructed with environmental protection in mind, while ensuring high quality of production and animal welfare. The high level of mechanization in modern dairy farms, including automated and robotic processes, allows obtaining high quality raw material (e.g. milk), and significantly increasing labor and production efficiency. In addition, the use of photovoltaic (PV) panels, heat recovery from milk and obtaining biogas from the manure fermentation process, contributes to large energy savings on the farm. Excess of natural fertilizers, which are an animal byproduct, can be used as a substrate for methane fermentation. The presented examples of obtaining renewable energy allow improving the economic efficiency of animal production. They also ensure appropriate environmental conditions through the innovative management of natural fertilizers.

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