Production of Natural Anthocyanin Dye from Secondary Resources of Fruit Winemaking

2021 ◽  
pp. 33-37
Author(s):  
Александр Львович Панасюк ◽  
Елена Ивановна Кузьмина ◽  
Олеся Сергеевна Егорова ◽  
Лариса Ильинична Розина ◽  
Людмила Алексеевна Пелих
Keyword(s):  
Ethyl Alcohol ◽  
Raw Materials ◽  
Matter Content ◽  
Alcoholic Solution ◽  
Raw Material ◽  
Production Cycle ◽  
Dry Matter Content ◽  
Secondary Resources ◽  
Industrial Processing ◽  
Material Resources

В настоящее время вовлечение вторичных материальных ресурсов в производственный цикл и, как следствие, предотвращение образования отходов - одно из приоритетных направлений развития пищевой и перерабатывающей промышленности в области совершенствования пищевых производств. Плоды аронии, как сырье для промышленной переработки, используются для получения разнообразной продукции, в том числе сиропов, соков, безалкогольных напитков, вин и крепких напитков, в процессе производства которых образуются вторичные сырьевые ресурсы - некондиционное сырье, выжимка (кожица, семена, косточки, часть мякоти), отстой, осадки и др. Целью работы было получение антоцианового красителя из вторичных ресурсов плодового виноделия, выжимки аронии черноплодной. Для максимального извлечения антоцианов из выжимки проводили 3-кратную экстракцию спиртом этиловым ректификованным (96%об.) и водно-спиртовым раствором (45%об.). В полученных образцах красителей исследовали качественные показатели: растворимость, содержание сухих веществ, содержание красящих веществ, термическую стойкость. В результате проведенных исследований была установлена эффективность экстракции красящих веществ из выжимки сушеной и замороженной (без размораживания), с использованием в качестве экстрагента спирта этилового ректификованного. Полученные антоциановые красители устойчивы к воздействию температур до 70 °С. Предложенный способ получения антоциановых красителей из аронии черноплодной характеризуется мягким режимом извлечения красящих веществ без применения высоких температур, позволяет минимизировать количество технологических операций и энергозатрат. At present, the involvement of secondary material resources in the production cycle and, as a result, the prevention of waste generation is one of the priority areas for the development of the food and processing industry in the field of improving food production. Chokeberry fruits, as a raw material for industrial processing, are used to obtain a variety of products, including syrups, juices, soft drinks, wines and spirits, during the production of which secondary raw materials are formed - substandard raw materials, pomace (peel, seeds, part of the pulp), sludge, sediments, etc. The purpose of the work was to obtain anthocyanin dye from secondary resources of fruit winemaking, chokeberry pomace. To maximize the extraction of anthocyanins from the pomace, a 3-fold extraction was carried out with rectified ethyl alcohol (96% vol.) And an aqueous-alcoholic solution (45% vol.). In the obtained samples of dyes, qualitative indicators were researched: solubility, dry matter content; content of dyes, thermal stability. As a result of the research, the efficiency of the extraction of dyes from dried and frozen pomace (without defrosting) was established, using rectified ethyl alcohol as an extractant. The obtained anthocyanin dyes are resistant to temperatures up to 70 °C. The proposed method for producing anthocyanin dyes from chokeberry is characterized by a mild regime for extracting dyes without the use of high temperatures, which makes it possible to minimize the number of technological operations and energy consumption.

scholarly journals Obtaining dry protein concentrates from secondary gelatin products

2021 ◽  
Vol 17 (2) ◽  
pp. 15-24
Author(s):  
R. A. Voroshilin ◽  
A. Yu. Prosekov ◽  
M. G. Kurbanova
Keyword(s):  
Spray Drying ◽  
Hydrothermal Treatment ◽  
Dry Matter ◽  
Treatment Time ◽  
Raw Materials ◽  
Gelation Time ◽  
Experimental Studies ◽  
Matter Content ◽  
Raw Material ◽  
Dry Matter Content

The article presents the investigation of the chemical composition of a collagen-containing broth obtained during gelatin production at the stage of defatting bony raw material. Collagen broth is a minor by-product from gelatin production. The aim of the research is to analyze the effect of the duration of the hydrothermal treatment of collagen raw materials on the concentration of high-protein broths by using spray drying. To carry out a set of experimental studies they used broth obtained by the method of hydrothermal treatment of bone at a temperature of 95±5°C for 90 to 180 minutes and its dry concentrate obtained later at the Mini Spray Dryer B-290 laboratory spray drying model (Buchi, Sweden). According to the research results, it has been revealed that the duration of the hydrothermal treatment affects the indicators of fat, protein, and dry matter content in broths. When being treated for 90 minutes, the dry matter content is in the range of 8,1 %, which is 46 % less than with a treatment time of 180 minutes. When the duration of the hydrothermal treatment of raw materials increases, the gelation time of the obtained broths reduces at temperature conditions of 4±2°C. After the spray drying process physicochemical parameters of the obtained dry collagen concentrates have been determined. In the dry concentrate the dependence of the indicator of the content of the mass fraction of protein on the duration of the hydrothermal treatment of broths is observed, the values range from 64,19 % to 82,89 %. The gelling capacity of all samples is high. The obtained dry concentrates are in the form of white to light cream color homogeneous powder.

scholarly journals Improving pastille manufacturing technology using the developed multicomponent fruit and berry paste

2021 ◽  
Vol 3 (11 (111)) ◽  
pp. 49-56
Author(s):  
Kateryna Kasabova ◽  
Aleksey Zagorulko ◽  
Andreii Zahorulko ◽  
Nataliа Shmatchenko ◽  
Olga Simakova ◽  
...  
Keyword(s):  
Raw Materials ◽  
Viscosity Index ◽  
Matter Content ◽  
Raw Material ◽  
Dry Matter Content ◽  
Resource Saving ◽  
Film Apparatus ◽  
Reducing Substances ◽  
Functional Components ◽  
Pectin Substances

A method for manufacturing multicomponent fruit and berry paste based on apples, cranberries, hawthorn with a high content of pectin substances has been improved. A special feature of the technique is the concentration in a rotary film apparatus until a dry matter content of 28... 30 % under a mild mode during 25...50 s provided that the puree is preheated to 50 °C. The limiting shear stress for each type of raw material and the effective viscosity index for the samples of the formulations of the studied pastes have been established. It was found that the best properties are demonstrated by composition with the following formulation ratio of components: apple – 50 %; cranberries – 40 %; hawthorn – 10 %. That makes it possible to obtain pastes with the best chemical composition (the higher content of pectin substances, organic acids, ascorbic acid, etc.). The rational amount of adding 75 % of fruit and berry paste to replace apple puree has been determined and substantiated. That makes it possible to manufacture pastille with a high degree of structure formation, which is confirmed by the viscosity index of 616 Pa∙s, compared with control – 354 Pa∙s. A decrease in the mass fraction of dry substances by 5.0 %, an increase in acidity and reducing substances are ensured, which meets the requirements set by regulatory documents. This amount of paste provides for excellent organoleptic properties, i.e. it gives the products an even red color, pleasant taste, and smell. The developed technology expands the range of "healthy food" by partially replacing raw materials with a low content of physiologically functional components with a multicomponent composition, as well as provides for an increase in the pastille nutritional value. The use of sparing modes of concentration makes it possible to intensify the process of manufacturing a multicomponent paste, which indicates energy and resource-saving technology

scholarly journals Selecting multi-enzyme composition and preparation conditions for strong wort

2021 ◽  
Vol 11 (3) ◽  
pp. 384-392
Author(s):  
E. M. Serba ◽  
L. V. Rimareva ◽  
M. B. Overchenko ◽  
N. I. Ignatova ◽  
M. E. Medrish ◽  
...  
Keyword(s):  
Proteolytic Enzymes ◽  
Raw Materials ◽  
Hydrolytic Enzymes ◽  
Matter Content ◽  
Raw Material ◽  
Free Form ◽  
Degree Of Hydrolysis ◽  
Dry Matter Content ◽  
Amine Nitrogen ◽  
Alcohol Production

Abstract: Development of sustainable biotechnologies for deep processing of grain raw materials requires effective mechanisms of obtaining strong wort for alcohol production. To provide qualitative characteristics of biochemical composition and rheological properties of strong wort, it is necessary to select optimal enzyme systems and conditions for deep conversion of high-molecular weight polymers of the grain. Previous research has proven the efficiency of carbohydrases for processing grain raw materials. However, there is little evidence on the catalytic effect of phytase, including in combination with other hydrolytic enzymes, on the degree of hydrolysis of polymers in grain raw materials when preparing strong wort. This paper demonstrates the effect of proteases and phytases in a multi-enzyme composition, as well as the conditions of enzymatic processing of raw materials, on the rheological and biochemical parameters of strong wort. Wheat, rye and corn were investigated. The synergism of the combined effect of studied hydrolases, including phytolytic and proteolytic enzymes, contributed to an increase in polymer conversion in this grain raw material and the concentration of soluble dry substances of the wort by 1.5 times. Using the proteases and phytases in the multienzyme composition allowed the concentration of the following components in the wort to be increased: glucose – by 1.2–1.3 times; amine nitrogen – by 1.5–2.2 times; phosphorus ions – by 1.4–4.3 times. Additionally, in the wort samples, the content of amino acids in the free form increased by over 4 times. It is shown that the pretreatment of grain raw materials at a temperature of 80–90ºС for 6 hours and saccharification for 1–2 hours using a complete complex of enzymes containing α-amylase, glucoamylase, xylanase, protease and phytase, allows a strong wort with a dry matter content of over 30% to be obtained. Moreover, a significant decrease in viscosity was noted (particularly for rye wort – by 1.3–1.9 times). Our results confirm the essential role of enzymes exhibiting substrate specificity to protein and phytic polymers in grain raw materials.

Influence of the quality of raw materials on the composition and theconditions for the fermentation of apple juice

2021 ◽  
pp. 92-95
Author(s):  
Мадина Борисовна Хоконова ◽  
Ирина Шамильевна Дзахмишева ◽  
Алим Борисович Хоконов
Keyword(s):  
Dry Matter ◽  
Apple Juice ◽  
Raw Materials ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Matter Content ◽  
Raw Material ◽  
Dry Matter Content ◽  
High Quality ◽  
Materials Used

Плодовый спирт получают путем спиртового брожения плодово-ягодного сока, мезги свежих плодов или выжимки после отжатия сока. Переработка нестандартной части плодово-ягодного сырья, а также вторичная переработка отходов с целью получения плодового спирта - выгодное направление, повышающее эффективность работы винодельческих предприятий и увеличивающее ассортимент выпускаемых продуктов. На основе качественного плодового спирта получают слабоалкогольные напитки типа сидра. Работа посвящена изучению способов улучшения технологических качеств плодового сырья, используемого для получения спирта, а также качественных виноматериалов для производства сидра на ООО «Чегемский Винпищепром». Установлено, что сырье характеризуется низкой величиной глюкоацидометрического показателя. Для яблок он составляет 5,8-8,8. Количество сухих веществ варьирует у сортов в пределах 9,5-11,0 %. Максимум отмечен у сорта Ренет Симиренко. Меньшее содержание сахаров отмечено у сорта Айдаред, максимальное - у сорта Джонатан. Титруемая кислотность у данных сортов варьирует от 5,5-6,0. Определена разница между яблочным соком и спиртом-сырцом по химическому составу. Крепость спирта-сырца составляет 59,3-60,3 %об. Яблочный спирт получали путем дистилляции периодическим способом. Определено, что температура охлаждения сусла не зависит от скорости сбраживания. Наиболее пригодные для производства сидра сорта яблок Айдаред, Джонатан с содержанием сухих веществ 9,5-10,0 % и скоростью сбраживания 1,5 г/л.ч. Fruit alcohol is obtained by alcoholic fermentation of fruit and berry juice, pulp of fresh fruits or pomace after squeezing the juice. Processing of non-standard parts of fruit and berry raw materials, as well as recycling waste, in order to obtain fruit alcohol, is a profitable direction that increases the efficiency of wineries and increases the range of products. Low-alcohol drinks such as cider are produced on the basis of high-quality fruit alcohol. The work is devoted to the study of ways to improve the technological qualities of fruit raw materials used to obtain alcohol, aswell as high-quality wine materials for the production of ciderat OOO Chegemsky Vinpischeprom. It was found that the raw material is characterized by a low glucoacidometric indicator. For apples, it is 5,8-8,8.The amount of dry matter varies in varieties within 9,5-11,0%.The maximum was observed in the Renet Simirenko variety. The lower sugar content was noted in the Idared variety, the maximum in the Jonathan variety. The titratable acidity of these varieties varies from 5,5-6,0.The chemical composition difference between apple juice and raw alcohol was determined. The strength of the raw alcohol is 59,3-60,3% vol. Apple alcohol was obtained by distillation in a batch wise manner. It has been determined that the cooling temperature of the wort does not depend mainly on the rate of fermentation. The most suitableapple varieties for the production of cider are Idared, Jonathan with a dry matter content of 9,5-10,0% and a fermentation rate of 1,5 g/l.H.

scholarly journals Rational Technological Parameters of the Soxhlet Extractor in the Production of Alcoholic Extracts from Cranberries

2020 ◽  
Vol 50 (1) ◽  
pp. 115-123
Author(s):  
Boris Fedorenko ◽  
Dmitriy Borodulin ◽  
Maksim Prosin ◽  
Anton Shafray ◽  
Boris Lobasenko ◽  
...  
Keyword(s):  
Production Control ◽  
Raw Materials ◽  
Production Method ◽  
Extraction Process ◽  
Matter Content ◽  
Raw Material ◽  
Alcoholic Beverages ◽  
Dry Matter Content ◽  
Technological Parameters ◽  
Soxhlet Extractor

Introduction. Vegetable raw materials have always been and still remain the main raw material for obtaining extracts. The extraction process is the most important stage during the production of extracts and aromatic spirits. The research objective was to study the extraction process of the target substances from fruit and berry raw materials for the production of alcoholic extracts. Study objects and methods. The study featured cranberries, which are widespread in Siberia and have many useful properties. Cranberries are rich in vitamins C, B1, B2, B5, B6, PP and rarer vitamin K1. The studies were conducted using a Soxhlet extractor. The experimental results were processed using the method of multiple regression analysis. The research also exploited generally accepted methods for assessing the quality of samples of alcoholic beverages. Results and discussion. The experiments made it possible to define the optimal technological regime parameters for the production of aromatic cranberry extract. The maximum values of all three processing parameters exerted the greatest effect on the dry matter content in cranberry extract. The recommended conditions resulted in a cranberry extract with a high content of target components. The presented mathematical description of the extraction process in the Soxhlet extractor makes it possible to preliminarily determine the quality indicators of the resulting beverage at the onset of production. Control experiments conducted under these conditions confirmed the calculated values. Conclusion. By using a Soxhlet extractor, the preparation time for alcoholic cranberry extract was reduced to 20 minutes, which differs by one order of magnitude from the classical infusion production method. The Soxhlet extractor made it possible to use less solvent and raw materials, due to the almost maximum completeness of extraction of the target components of fruit and berry raw materials. This fact is bound to decrease the production expenses and the cost of the final product.

UNIDO, Industrial Processing of Natural Resources. New York: United Nations. 1981. viii + 78pp.US $ 5.00. [United Nations Publication Sales No. E. 81. 11 . B.1]

1982 ◽  
Vol 21 (4) ◽  
pp. 329-333
Author(s):  
Rashid Aziz
Keyword(s):  
New York ◽  
United Nations ◽  
Industrial Development ◽  
Raw Materials ◽  
Developed Countries ◽  
Raw Material ◽  
Industrial Processing ◽  
Depth Study ◽  
Manufactured Exports ◽  
Year 2000

The book under review is a concise but fairly in-depth study of the prospects for export diversification from the Less Developed Countries (henceforth labeled as LDCs) particularly to Developed Countries (henceforth labeled as OCs). Given the multiple problems faced by the LOCs in exporting to the OCs - protectionist policies with regards to manufactured exports, volatility of prices obtained for raw material exports, etc. - the study analyses the potential for following an intermediate route. The important issues in the export of semi -processed and wholly processed raw materials are discussed. 111ese issues range from the problems and potentials for the location of processing facilities in the LOCs to the formulation of appropriate policies to encourage an export of processed goods rather than raw materials. Such policies will be useful both in solving the balance of-payments problems of the LDCs and in attaining the goal of the Lima Declaration and Plan of Action on Industrial Development and Co-operation, that called for 2S percent of world industrial production to be located in the LOCs by the year 2000.

Agglomeration Technologies of Processing Powder Wastes

2015 ◽  
Vol 244 ◽  
pp. 121-129
Author(s):  
Marian Peciar ◽  
Roman Fekete ◽  
Peter Peciar
Keyword(s):  
Research Work ◽  
Operating Conditions ◽  
Airborne Particles ◽  
Raw Material ◽  
Production Cycle ◽  
Shear Forces ◽  
Material Resources ◽  
New Type ◽  
Two Phases ◽  
High Technologies

This article deals with the presentation of modern applications for processing powdered, primarily hazardous, waste to an agglomeration form appropriate for subsequent processing by classical methods, for example in the construction, automotive and consumer goods industries. The aim of the research work was to set appropriate operating conditions in order to appreciate currently non-processable wastes resulting from the intensive production of often extremely expensive materials. Technologies which enable returning powder waste back into the primary production cycle were developed and experimentally tested, thus saving raw material resources. When necessary for the fixing of fine airborne particles with a problematic compacting curve (hard to compress, repulsive due to the surface charge) extrusion processes using a patented technology enabling controlled modification of shear forces in the extrusion zone were successfully applied. A new type of axial extruder allows the elimination of the liquid phase and as a result prevents the clogging of the extrusion chamber. In the case of need for granulation of sensitive materials (for example pharmaceuticals not allowing the addition of any kind of agglomerating fluid or reacting strongly in the contact of the two phases), a process of compaction between rolls with different profiled surface was successfully applied. The developed high technologies and the resulting products thus represent a major contribution to environmental protection in the context of not only the work but also the communal environment.

OBTAINING FRUIT AND BERRY EXTRACTS WITH HIGH ANTIOXIDANT ACTIVITY WHEN USING ULTRASONIC RADIATION

2018 ◽  
Author(s):  
Н.Б. ЕРЕМЕЕВА ◽  
Н.В. МАКАРОВА
Keyword(s):  
Antioxidant Activity ◽  
Raw Materials ◽  
Matter Content ◽  
Dry Matter Content ◽  
Black Currant ◽  
Ultrasonic Radiation ◽  
Microbiological Parameters ◽  
High Antioxidant Activity ◽  
Berry Extracts ◽  
Physical And Chemical

Подобраны оптимальные параметры для экстракции плодов и ягод черной смородины, малины, вишни, черноплодной рябины при ультразвуковом излучении 35 кГц с целью получения плодово-ягодных экстрактов с высокой антиоксидантной активностью. На основании экспериментальных данных выбраны технологические режимы процесса: экстрагирование сырья 75%-м этиловым спиртом при соотношении сырье : растворитель 1 : 10, температуре (40 ± 5)°C в течение 90 мин. Экстракты концентрируют под вакуумом до содержания сухих веществ 65%. Дана технологическая схема получения плодово-ягодных экстрактов. Полученные экстракты обладают высокой антиоксидантной активностью, содержат большое количество фенольных веществ, флавоноидов и антоцианов; по органолептическим, физико-химическим и микробиологическим показателям соответствуют нормативной документации. The optimal parameters for extraction of fruits and berries of fruits and berries of black currant, raspberry, cherry, chokeberry with ultrasonic radiation of 35 kHz in order to obtain fruit and berry extracts with high antioxidant activity are selected. Based on the experimental data, the technological modes of the process are selected: extraction of raw materials with 75% ethyl alcohol at a ratio of raw materials: solvent 1: 10, temperature (40 ± 5)°C for 90 min. The extracts are concentrated under vacuum to a dry matter content of 65%. Technological scheme of fruit and berry extracts is given. The obtained extracts have a high antioxidant activity, contain a large amount of phenolic substances, flavonoids and anthocyanins; organoleptic, physical and chemical and microbiological parameters correspond to the normative documentation.

scholarly journals Analysis of Drying of Brewers’ Spent Grain

Proceedings ◽  
2018 ◽  
Vol 2 (23) ◽  
pp. 1467 ◽  
Author(s):  
José Ignacio Arranz ◽  
María Teresa Miranda ◽  
Francisco José Sepúlveda ◽  
Irene Montero ◽  
Carmen Victoria Rojas
Keyword(s):  
Energy Use ◽  
Low Cost ◽  
Matter Content ◽  
Raw Material ◽  
Dry Matter Content ◽  
Brewing Industry ◽  
Livestock Feed ◽  
Spent Grain ◽  
Very High ◽  
Animal Consumption

Brewing industry generates a main residue, brewers’ spent grain (BSG), which has good properties both for use in animal consumption and for thermal use, but contains a very high content of moisture (20–25% dry matter content), so that its elimination or treatment should be immediate, since it can cause degeneration problems of the product. Currently, brewers often supply this material at low cost for use as livestock feed. This solution is not efficiently carried out without reporting too much benefit to the brewers more than to eliminate waste from their facilities. However, BSG is a raw material of interest for application in different areas due to its low price, availability throughout the year and a valuable chemical composition, so it seems necessary to look for an alternative use to give value to these characteristics. In this paper a drying study is carried out in order to establish the foundations for its energy use by thermal of BSG. BSG has been used from a craft brewery located at Badajoz, Spain. Drying analysis was carried out for various temperatures and inlet air flow by means a convective dryer. The properties studied show that BSG can be used for thermal utilization in large installations, being necessary heat drying processes as a pretreatment in order to obtain a biofuel with acceptable efficiency.

scholarly journals BIOGAS PRODUCTION FROM AMARANTH BIOMASS

2013 ◽  
Vol 10 (2) ◽  
pp. 59-62
Author(s):  
Vladimír Sitkey ◽  
Ján Gaduš ◽  
Ľubomír Kliský ◽  
Alexander Dudák
Keyword(s):  
Dry Matter ◽  
Large Scale ◽  
Biogas Production ◽  
Organic Fertilizer ◽  
Matter Content ◽  
Raw Material ◽  
Dry Matter Content ◽  
Optimum Conditions ◽  
Average Yield ◽  
Amaranthus Spp

Abstract Energy variety of amaranth (Amaranthus spp.) was grown in large-scale trials in order to verify the capability of its cultivation and use as a renewable energy source in a biogas plant. The possibility of biogas production using anaerobic co-fermentation of manure and amaranth silage was verified in the experimental horizontal fermentor of 5 m3 volume, working at mesophilic conditions of 38-40 °C. The goal of the work was also to identify the optimum conditions for growth, harvesting and preservation of amaranth biomass, to optimize biogas production process, and to test the residual slurry from digestion process as a high quality organic fertilizer. The average yield of green amaranth biomass was 51.66 t.ha-1 with dry matter content of 37%. Based on the reached results it can be concluded that amaranth silage, solely or together with another organic materials of agricultural origin, is a suitable raw material for biogas production.

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