The influence of the type of nut raw materials on the processes of migration of fats in glazed candies with pralin bodies

2021 ◽  
pp. 46-49
Author(s):  
Николай Борисович Кондратьев ◽  
Лариса Валентиновна Зайцева ◽  
Оксана Сергеевна Руденко ◽  
Егор Валерьевич Казанцев ◽  
Ирина Александровна Белова
Keyword(s):  
Material Properties ◽  
Migration Rate ◽  
Storage Temperature ◽  
Raw Materials ◽  
The Body ◽  
Raw Material ◽  
Specific Rate ◽  
Butter Substitute ◽  
Materials Used

Целью исследования являлось изучение влияния свойств орехового сырья на направление и скорость процессов миграции жиров в глазированных конфетах с пралиновыми корпусами. Исследование процессов миграции жиров между корпусом и глазурью в процессе хранения необходимо для прогнозирования сохранности и предотвращения органо-лептической порчи в результате осветления или умягчения глазури, а также «поседения» поверхности изделий. Предложен подход прогнозирования скорости процессов миграции жиров при хранении конфет с корпусами, изготовленными на основе орехового сырья, с использованием удельной скорости миграции жиров. Исследованы процессы миграции жиров в модельных образцах конфет с пралиновыми корпусами на основе арахиса, фундука, кешью, миндаля, покрытых глазурью с использованием заменителя масла какао лауринового типа при температуре хранения 18 °С. Показано, что удельная скорость миграции олеиновой кислоты на поверхность модельных образцов глазированных конфет с корпусами на основе арахиса превышает скорость миграции в конфетах с корпусами на основе кешью приблизительно в 20 раз. Полученные закономерности позволяют установить дополнительные требования к качеству используемого жирового сырья для уменьшения скорости миграции жиров. The aim of the work - the investigation of the influence of nut raw material properties on the direction and speed of fat migration processes in glazed sweets with praline cases. The study of fat migration processes between the body and the glaze during storage is necessary to predict the safety and prevent organoleptic spoilage as a result of lightening or softening of the glaze, as well as «graying» of the surface of the products. An approach to predicting the rate of fat migration processes during the storage of sweets with cases made on the basis of nut raw materials using the specific rate of fat migration is proposed. The processes of fat migration in model samples of sweets with praline cases based on peanuts, hazelnuts, cashews, almonds, glazed with glaze, with the use of a lauric-type cocoa butter substitute were investigated at a storage temperature of 18 °C. It is shown that the specific rate of migration of oleic acid to the surface of model samples of glazed sweets with peanut-based cases exceeds the migration rate in sweets with cashew-based cases by approximately 20 times. The obtained regularities allow us to establish additional requirements for the quality of the fat raw materials used to reduce the rate of fat migration.

scholarly journals Effect of washing time and storage of raw Material on Surimi and Kamaboko of Tilapia (Oreochromis sp.)

2020 ◽  
Vol 7 (3) ◽  
pp. 89
Author(s):  
Eka Saputra
Keyword(s):  
Water Content ◽  
Raw Materials ◽  
Frozen Storage ◽  
Storage Period ◽  
Raw Material ◽  
Minced Fish ◽  
Materials Used ◽  
And Storage

This study aim was to determine the effect of washing and raw materials on frozen storage on the quality of surimi and kamaboko from raw material of tilapia (Oreochromis sp). There were three types of raw materials used, namely minced fish, surimi, and surimi with addition of sorbitol, with three washing treatments and four weeks frozen storage period observed every week. The method used consisted of measurements of pH, water content, bite test, and folding test. Then the results obtained for the best kamaboko tilapia (Oreochromis sp) were obtained from fillet raw materials compared to the raw material of Minced fish and raw materials of Minced Fish + Sorbitol, with a frequency of washing once and frozen storage for 3 weeks.

Effectiveness of a Lactobacillus sakei Starter Culture in the Reduction of Biogenic Amine Accumulation as a Function of the Raw Material Quality

2001 ◽  
Vol 64 (3) ◽  
pp. 367-373 ◽  
Author(s):  
SARA BOVER-CID ◽  
MARIA IZQUIERDO-PULIDO ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Biogenic Amine ◽  
Dry Matter ◽  
Raw Materials ◽  
Starter Culture ◽  
Raw Material ◽  
Lactobacillus Sakei ◽  
Hygienic Quality ◽  
Fermented Sausages ◽  
Materials Used

The effectiveness of an amine-negative starter culture (Lactobacillus sakei CTC494) in the reduction of biogenic amine production during the ripening of fermented sausages was examined. Four batches were manufactured in parallel:spontaneously fermented and starter-mediated sausages were manufactured from two lots of raw materials of different hygienic quality. Besides the biogenic amine contents, changes in the microbial counts, nitrogenous fractions, pH, and water content were measured at several sampling points during the ripening process. In sausages manufactured from good quality meat, the starter strain of L. sakei reduced and even inhibited biogenic amine accumulation during sausage fermentation, the end products showing extremely low biogenic amine contents (tyramine levels less than 15 mg/kg of dry matter and putrescine and cadaverine levels less than 5 mg/kg of dry matter). Nevertheless, starter-mediated sausages made from poorer-quality raw materials showed much higher amine contents (308, 223, and 36 mg/kg of dry matter of cadaverine, tyramine, and putrescine, respectively), which were only slightly lower than those of the spontaneously fermented sausages made from the same raw materials. The relatively high bacterial numbers of raw materials of poorer-hygienic quality diminished the beneficial effect of the starter strain. Therefore, the effectiveness of the starter was strongly dependent on the hygienic quality of the raw materials used.

Impact of Raw Material Quality on Performance of Mixing and Charging Machines in Drilling and Blasting Operations

2021 ◽  
pp. 69-73
Author(s):  
T.S. Morozova
Keyword(s):  
Diesel Fuel ◽  
Raw Materials ◽  
Raw Material ◽  
Production Facility ◽  
High Quality ◽  
Equipment Failures ◽  
Hazardous Production ◽  
Materials Used ◽  
Incoming Inspection

A study into the failure causes of mixing and charging equipment confirms that the main impact on the probability of accidents is the use of raw materials that do not meet the specifications and have unstable properties. The raw materials used for explosives preparation in mechanized charging of boreholes include such components as ammonium nitrate, emulsion phase, diesel fuel, emulsifier and others. The paper describes the application of various formulations with these components in specific types of mixing and charging machines manufactured by AZOTTECH LLC. The main properties that affect the quality of raw materials are summarised, and the incoming inspection of explosive components is described as part of the acceptance procedure at temporary storage sites at a hazardous production facility. The paper describes common types of equipment failures and maintenance procedures when using substandard raw materials. The conclusion highlights the key practices to improve the equipment uptime as well as recommendations for incoming inspection and the use of high-quality explosive components.

Influence of Hygienic Quality of Raw Materials on Biogenic Amine Production during Ripening and Storage of Dry Fermented Sausages

2000 ◽  
Vol 63 (11) ◽  
pp. 1544-1550 ◽  
Author(s):  
SARA BOVER-CID ◽  
MARIA IZQUIERDO-PULIDO ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Storage Temperature ◽  
Raw Materials ◽  
Decarboxylase Activity ◽  
Hygienic Quality ◽  
Fermented Sausages ◽  
Materials Used ◽  
And Storage

The effect of the hygienic status of raw materials on biogenic amine production during ripening and storage (at 4 and 15°C) of fermented sausages was studied. Two portions of fresh lean and back fat pork were stored for 5 days at −20°C (treatment A) and at 4°C (treatment B), respectively. Raw materials of treatment A maintained their hygienic quality high and low amine content. Raw materials of treatment B showed from 1 to 3 log (CFU/g) higher microbial counts and a biogenic amine index near 50 mg/kg, indicating poorer hygienic quality. The quality of raw materials influenced the composition and the concentration of biogenic amines produced during the ripening sausages. Sausages of treatment A (A-sausages) showed a large accumulation of tyramine (up to 100 mg/kg dm) followed by putrescine and cadaverine (<15 mg/kg). In contrast, B-sausages resulted in earlier and much greater amine production, and cadaverine, tyramine, and putrescine levels were 50-, 2.6-, and 6.5-fold higher than those of A-sausages. Other biogenic amines, such as octopamine, tryptamine, phenylethylamine, and histamine were also produced in B-sausages. The higher proteolysis and the lower pH of B-sausages might have favored the decarboxylase activity of microorganisms. Biogenic amine contents of sausages during storage depended on the raw materials used and storage temperature. No significant modification on the amine contents was observed during the storage of A-sausages at either temperature. Greater changes occurred in B-sausages stored at 15°C than in those stored at 4°C. Higher temperatures favored proteolytic and decarboxylase reactions, resulting in increased amine concentrations after storage.

scholarly journals Exploring Small and Medium Scale Manufacturing Firms and Quality Management of Medicinal Material Supply in a Developing Economy: The Ghanaian Perspective

2021 ◽  
Vol 8 (1) ◽  
pp. 1-12
Author(s):  
Juliet Twumasi ◽  
Evans Kyeremeh ◽  
Benedict Owusu Yankeyera
Keyword(s):  
Herbal Medicine ◽  
Raw Materials ◽  
Raw Material ◽  
Exploratory Research ◽  
Developing Economy ◽  
Medicinal Products ◽  
Medium Scale ◽  
Material Supply ◽  
Materials Used

The quality of herbs used to make herbal medicinal products largely influences the safety and effectiveness of these herbal treatments. It is therefore important to investigate the extent to which manufacturers are ensuring the quality supply of herbal medicine used in production of herbal medicine. This study examines how small and medium scale manufacturers assure the quality and continual improvement of the raw materials (raw materials) used for production of medicinal products in a developing economy, the state of Ghana, and the methods used by the company. The study adopted exploratory research design. Using interview quide with open ended questions, data was collected from 88 respondents (small and medium scale manufacturers and their representatives). The data was analysed using NVivo 11. Findings of the study indicated that herbs were collected from the wild (forest), physical inspection of the herbs and best manufacturing practices, good relationship management or collaboration were measures used to promote quality of raw material supply. Also, proper documentation or recording of processes and quality measures do not have much attention or acceptance among Traditional Medicine Practitioners (TMPs).

scholarly journals Contemporary Approach to the Porosity of Dental Materials and Methods of Its Measurement

2021 ◽  
Vol 22 (16) ◽  
pp. 8903
Author(s):  
Katarzyna Sarna-Boś ◽  
Kamil Skic ◽  
Jarosław Sobieszczański ◽  
Patrycja Boguta ◽  
Renata Chałas
Keyword(s):  
Material Properties ◽  
Computational Models ◽  
Dental Materials ◽  
The Body ◽  
Void Space ◽  
Measurement Signal ◽  
Thermal And Electrical Properties ◽  
Materials Used ◽  
Contemporary Approach

Porosity is an important parameter for characterizing the microstructure of solids that corresponds to the volume of the void space, which may contain fluid or air, over the total volume of the material. Many materials of natural and technically manufactured origin have a large number of voids in their internal structure, relatively small in size, compared to the characteristic dimensions of the body itself. Thus, porosity is an important feature of industrial materials, but also of biological ones. The porous structure affects a number of material properties, such as sorption capacity, as well as mechanical, thermal, and electrical properties. Porosity of materials is an important factor in research on biomaterials. The most popular materials used to rebuild damaged tooth tissues are composites and ceramics, whilst titanium alloys are used in the production of implants that replace the tooth root. Research indicates that the most comprehensive approach to examining such materials should involve an analysis using several complementary methods covering the widest possible range of pore sizes. In addition to the constantly observed increase in the resolution capabilities of devices, the development of computational models and algorithms improving the quality of the measurement signal remains a big challenge.

scholarly journals Quality of Cultured Wader Pari During Storage at Different Temperature

2017 ◽  
Vol 20 (1) ◽  
pp. 123
Author(s):  
Almira Islamei Pratiwi ◽  
Amir Husni ◽  
Siti Ari Budhiyanti ◽  
Bambang Retno Aji
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Ice Storage ◽  
Randomized Design ◽  
Duration Of Storage ◽  
Completely Randomized Design ◽  
Materials Used ◽  
Temperature Factors ◽  
Storage Technique

Rasbora lateristriata is one Indonesian freshwater fish consumed by society as a source of animal protein. Like fish in general, rasbora is considered as perishable food, so it is necessary to apply a proper storage technique, one of which is cold storage. The purpose of this study was to determine the proper storage temperature of the rasbora in the storage of freezer, chiller and ice. The raw materials used was rasbora in size of 2 grams/fish. The Wader was caught then pondered (2,1 kg). Rasbora was split into three different storages those were freezer (-20°C), chiller (4°C), and ice (10°C). The study design used a completely randomized design with storage temperature factors and the duration of storage with three treatments and three replications. Observations were made on days 0, 5, 10, 15, 20, 25, and 30 include TPC test, TVB, pH and organoleptic. The results showed that treatment of freezer, chiller, and ice storage were able to inhibit decay until the 40th day, 13th day, and day 2, repectivelly. Thus, the freezer storage (-20° C) provides more effective in inhibiting decay by TPC, TVB, pH and organoleptic.

scholarly journals NILAI ORGANOLEPTIK BAKSO IKAN LAYANG (Decapterus russelli), IKAN KUNIRAN (Upeneus moluccensis) DAN IKAN NILA (Oreochromis niloticus)

2020 ◽  
Vol 6 (2) ◽  
pp. 67-72
Author(s):  
Thania Kahiking ◽  
Novalina Maya Sari Ansar ◽  
Eko Cahyono
Keyword(s):  
Oreochromis Niloticus ◽  
Raw Materials ◽  
Raw Material ◽  
Fish Meat ◽  
Bone Removal ◽  
Removal Process ◽  
Materials Used ◽  
Soluble Components ◽  
Myofibril Protein

Bakso ikan merupakan produk berbahan dasar dari surimi yang terbuat dari lumatan daging ikan yang telah mengalami proses penghilangan tulang, dan sebagian komponen larut air dan lemak melalui pencucian dengan air, sehingga disebut sebagai konsentrat basah protein myofibril dari daging ikan layang, kuniran, dan nila. Tujuan penelitian adalah untuk mengetahui mutu bakso dari berbagai jenis daging ikan yang digunakan. Metode yang digunakan dalam penelitian ini adalah eksperimental. Hasil uji ogranoleptik menunjukkan bakso dengan kategori-kategori berikut, kenampakan terbaik pada ikan nila (8,2), bau terbaik dari ikan kuniran (7,8), rasa terbaik pada ikan layang (8,8) dan tekstur terbaik pada ikan layang (8,8). Kesimpulan dari ketiga jenis bahan baku yang digunakan ikan kuniran merupakan bahan baku terbaik dalam pembuatan bakso.   Fish ball is a surimi-based product made from ground fish meat that has undergone a bone removal process as well as elimination of water and fat soluble components through washing with water. Hence, it is called wet concentrated myofibril protein mainly derived from mackerel scad, goldband goatfish, and tilapia meat. The objective of this research was to determine the quality of fish balls from various types of fish (mackerel scad, mac). Organoleptic tests showed that the best appearance, smell, taste and texture categories were found in tilapia (8.2), goatfish (7.8), mackerel scad (8.8), and mackerel scad (8.8) respectively. As a conclusion, of the three raw materials used in this research, goldband goatfish proved to be the best source of raw material for fish balls.

scholarly journals Physical-ceramic characterization of clays used in the manufacture of mansory products for construction

Respuestas ◽  
2018 ◽  
Vol 23 (2) ◽  
pp. 12-21
Author(s):  
Ricardo Andrés García León ◽  
Eder Norberto Flórez Solano ◽  
Carlos Humberto Acevedo Peñaloza
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Current Standard ◽  
The North ◽  
North Eastern ◽  
Materials Used ◽  
A Company ◽  
Standard Techniques

Nowadays, in Colombia, specifically in the north-eastern, in Santander region, the process of mixing the ceramic paste used to manufacture masonry products for construction (H- 10 bricks, tiles, roof tiles, etc.) is done manually. For this reason, approximately 70% of the companies do not possess the technological tools which facilitate the prediction of the behavior of the raw material (clay). The main objective of this research is to formulate mixtures at a laboratory-level in order to verify the physical properties of ceramic raw materials used by a company which was takenas a sample. The research development was carried out through the execution of tests and laboratory analysis, taking into account the formulation of mixtures with the help of Statgraphics Centurion XV software in order to obtain combinations of raw materials according to the requirements of the current standard techniques. The results demonstrate the importance of using statistical programs for the improvement of systems and processes, predicting the behavior of raw materials as well as conducting pilot tests, taking into account the laboratory analyses in the ceramic industry. Conclusions: The results show that the mixture combinations obtained have the necessary parameters to meet the current standards such as resistance and absorption, which will optimize the economic and physical resources of the company, as well as the quality of the final product.

Mutual Influence Study of Food Acids and Polysaccharides of Different Nature on the Sensory Perception of Low-Calorie Sweet Dishes

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 71-78
Author(s):  
Ekaterina Minnikhanova ◽  
Nataliya Zavorokhina ◽  
Anna Gilina
Keyword(s):  
Mutual Influence ◽  
Raw Materials ◽  
Sucrose Solution ◽  
Complex Mixture ◽  
The Body ◽  
Sensory Characteristics ◽  
Apple Pectin ◽  
Low Calorie ◽  
Functional Reserves ◽  
Materials Used

Abstract The inclusion of polysaccharide thickeners in the recipes of sweet dishes increases the functional reserves of the body, contributes to the preservation of health and the prevention of diseases. The purpose of the research is to study the sensory characteristics of polysaccharides of various nature when combined with food acids, to develop a recipe for a basic mixture of low-calorie meals for public catering. The authors analyzed citric, lactic and succinic acids in combinations with polysaccharides of various nature. Organoleptic tests were evaluated by a touch panel. The organization of the tasting analysis corresponded to GOST ISO 6658-2016; the consistency was determined according to GOST 31986-2012, GOST ISO 11036-2017, GOST ISO 8588-2011. The optimal organoleptic combinations of the presented food acids and complex additives of sweeteners (CDP) were identified, which included aspartame, sodium saccharinate, Sucralose, sweetness coefficient – 340: the mixture with citric acid had a long pleasant aftertaste without foreign tastes and the best taste characteristics. Using the “A-not A” method, we found that the sample with the addition of CDP is identical to the sucrose solution. In the second part of the study, polysaccharides were added to model samples of acids with complex sweeteners; the best sensory characteristics were obtained by model samples consisting of a mixture of low-esterified Apple pectin with lactic acid and KDP. The technology of obtaining a stable elastic jelly using low-esterified Apple pectin has been developed, since the complex mixture of sweeteners and food acids does not have a dehydrating effect. Developed a dry mix recipe that can serve as a basic development, low-calorie sweet products for catering and has a variance of use of lactic and succinic acids, depending on the flavor characteristics of the raw materials used and its corrective ability.

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