scholarly journals Variety test results of durum wheat “Sondor” varieties

2020 ◽  
Vol 29 (1) ◽  
pp. 107-113
Author(s):  
Sansargerel Tsagaanshukher ◽  
Myagmarsuren Yadamsuren
Keyword(s):  
Durum Wheat ◽  
Wheat Flour ◽  
Digestive System ◽  
Raw Materials ◽  
Weather Condition ◽  
Vitamin B ◽  
Test Results ◽  
High Quality ◽  
Scientific Organizations

Durum wheat is considered valuable kind of wheat because of its high protein content, carotenoids, and high-quality gluten. In addition, not only the semolina and the porridge are made from durum wheat but also the premium pasta, fine noodles and various biscuits can be made from it. Durum wheat is rich in carbohydrates, proteins, fiber, iron, and vitamin-B, and support weight loss, heart health, and digestive system. Also, durum wheat can be mixed with soft wheat flour and used for increasing the quality of bread. It improves the tastiness of bread and extend the shelf life. In Mongolia, flour manufacturers start milling the wheat with high-gluten first. Therefore, the bad quality wheat is used from mid- February. Due to that we import the high-gluten wheat from abroad. Currently, cultivation in Mongolia where there are no domesticated versions of durum wheat. The price of wheat is being set depending on its seed gluten, which has greatly increased the farmers' interest in growing durum wheat. Flour manufacturers are aiming to produce more products by durum wheat and proposing to cooperate with scientific organizations. In order to create raw materials to replace the imported products and find sort that adaptability of soil and weather condition of Mongolia, to increase the productions’ the Sondor variety of durum wheat is introduced. The variety is early-controlled, with a yield of 2.8 c/ha from the Pletcher variety and, according to economic indicators, can produce up to 252.0 thousand Mongolian tugriks per seed per 1 ha and 168.0 thousand tugriks per hectare. Хатуу буудайн “Сондор” сортын сорт сорилтын дүн  Хатуу буудай нь уургийн агууламж ихтэй каротиноидууд, онцгой чанартай цавуулагтай тул үнэ цэнэтэйд тооцдог. Түүгээр ширхэгтэй гурил (семолина), хүүхдийн будаа хийхээс гадна дээд зэргийн гоймон, нарийн гоймон, төрөл бүрийн жигнэмгийг зөвхөн хатуу буудайгаар хийнэ [1]. Нүүрс ус, уураг, эслэг, төмөр, В төрлийн амин дэмээр баялаг бөгөөд жин хасах, зүрхний эрүүл мэнд, хоол боловсруулалтыг дэмжих зэрэг үйлчилгээтэй [2]. Хатуу буудайг тусгай хэмжээгээр зөөлөн буудайн гурилтай хольж талхны чанарыг сайжруулагч болгон ашиглаж талхны амт чанарыг дээшлүүлж, хадгалах хугацааг уртасгадаг. Монгол орны хувьд гурил үйлдвэрлэгчид цавуулаг ихтэй буудайгаа эхэлж тээрэмдэн 2-р сарын дунд үеэс эхлэн чанар муутай нь үлддэг тул гаднаас цавуулаг ихтэй буудайг импортоор оруулж ирдэг байна. Одоогоор Монгол оронд хатуу буудайн нутагшсан сорт байхгүй тариалалт ч бага хийгдэж байна. Гурилын үйлдвэр болон ТЭДСан /Тариалан эрхлэгчдийг дэмжих сан/-д авах буудайн үнийг түүний үрийн цавуулгаас хамааруулан тогтоож байгаа нь тариаланчид хатуу буудай тариалах сонирхлыг ихээхэн нэмэгдүүлж байна. Гурил үйлдвэрлэгчид хатуу буудайгаар бүтээгдэхүүн хийх эрэл хайгуул нэмэгдэн Эрдэм шинжилгээний байгууллагуудад хамтран ажиллах санал ихээр тавьж байна. Монгол орны хөрс, цаг уурын нөхцөлд зохицсон хатуу буудайн эрт болцтой, арвин ургацтай, чанартай сортыг үйлдвэрлэлд нэвтрүүлэхээр бүтээгдэхүүний гарц, чанарыг сайжруулах, зарим импортын бүтээгдэхүүнийг орлох түүхий эд бий болгох зорилгоор хатуу буудайн селекцийн ажлын үр дүнд Сондор сортыг нутагшуулаад байна. Уг сорт нь эрт болцтой, хяналт Pletcher сортоос 2.8 ц/га нэмүү ургацтай, эдийн засгийн үзүүлэлтээр хяналт сорттой харьцуулахад 1 га-аас үрэнд борлуулахад 252.0 мян.төгрөг, таваарт борлуулахад 168.0 мянган төгрөгийн нэмүү бүтээгдэхүүн үйлдвэрлэх боломжтой.  Түлхүүр үг: уураг, цавуулаг, чанар, гурил, талх

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.

Synthesis of Low Viscosity Polydimethylsiloxane Using Low Grade of Octamethylcyclotetrasiloxane

2021 ◽  
Vol 1028 ◽  
pp. 365-370
Author(s):  
Diba G Auliya ◽  
Soni Setiadji ◽  
Zulfi Mofa Agasa ◽  
Fitrilawati ◽  
Norman Syakir ◽  
...  
Keyword(s):  
Ring Opening ◽  
Raw Materials ◽  
Vitreoretinal Surgery ◽  
Production Costs ◽  
Low Grade ◽  
High Grade ◽  
High Quality ◽  
Low Viscosity ◽  
Polymerization Method

Polydimethylsiloxane (PDMS) has been widely used as a vitreous humour substitution in vitreoretinal surgery. Due to its limited availability and increasing domestic needs, the price of PDMS in Indonesia became very expensive. Previously, we reported the synthesized of PDMS from a high grade of monomer of 98% of Octamethylcyclotetrasiloxane (D4) and found that all PDMS samples produced high quality samples similar to that of commercial one. However, by considering the ease of obtaining raw materials and also the production costs, the synthesis of PDMS using monomer which easy to be found in Indonesia and low production costs is needed to be developed. Here, we reported the synthesis of PDMS using low grade of 96% of D4 in order to produce high quality of PDMS with low viscosity that can be used for vitreous humous substitution in vitreoretinal surgery. PDMS samples with low viscosity value of 0.94-1.35 Pa.s have been successfully synthesized from low grade of D4 and MM using ring-opening polymerization method. The yields of PDMS resulted in this research were in the range between 67.27% and 76.26%. From FTIR spectroscopy, it is found that all synthesized samples have structure and functional groups similar to PDMS using high grade of monomer of 98% Octamethylcyclotetrasiloxane (D4). From refractometer and surfgauge measurements, all samples have refractive index in the range of 1,4034-1,4040 and the value surface tension was 21 m.N/m.

RESEARCH OF THE POSSIBILITY OF COOKING GLUTEN-FREE COOKIES WITH THE USE OF HYDROCOLLOIDS

2021 ◽  
Author(s):  
А.К. СТРЕЛКОВА ◽  
И.Б. КРАСИНА ◽  
К.Н. СТОРЧЕУС ◽  
Е.В. ФИЛИППОВА
Keyword(s):  
Wheat Flour ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Raw Materials ◽  
Sensory Properties ◽  
Gluten Free ◽  
Water Binding ◽  
Gum Tragacanth ◽  
Confectionery Products

Необходимость разработки безглютеновых продуктов обусловлена ростом численности людей страдающих целиакией, распространенность которой составляет 1 случай на 100–200 человек населения. Решение проблем, возникающих при производстве безглютеновых мучных кондитерских изделий, делает актуальным поиск новых видов сырья, не содержащего глютен и способного улучшать потребительские свойства изделий. В качестве источника безглютенового сырья была выбрана гречневая мука (ГМ). Получено безглютеновое печенье из ГМ в сочетании с различными гидроколлоидами – камедями акации, трагаканта, гуаровой и ксантановой, которые по отдельности добавляли в образцы ГМ в количестве 1г/100 г, и исследовано его физико-химические и сенсорные свойства в сравнении с аналогичными свойствами печенья из пшеничной муки (ПМ). Установлено, что образцы ГМ с добавкой камедей имеют более высокое содержание влаги, а печенье, полученное из смеси ГМ с камедью по разработанной нами технологии, – большую толщину, массу и сниженную прочность при разрушении по сравнению с ГМ и печеньем, изготовленным из нее. При сенсорной оценке качества изделий, проведенной по девятибалльной гедонистической шкале, установлено, что самые высокие показатели качества имеет печенье из ПМ, самые низкие – печенье, приготовленное из ГМ. Внесение камедей улучшило сенсорные показатели изделий на основе ГМ. Лучшим признан образец печенья на основе ГМ с добавлением ксантановой камеди. Таким образом, использование гидроколлоидов улучшает водосвязывающую способность муки и сенсорные показатели изделия – цвет, аромат, вкус и дает возможность получить безглютеновое печенье достаточно высокого качества, сопоставимого с качеством печенья из пшеничной муки. The need to develop gluten-free products is due to the growing number of people suffering from celiac disease, the prevalence of which is 1 case per 100–200 people of the population. Solving the problems that arise in the production of gluten-free flour confectionery products makes it relevant to search for new types of raw materials that do not contain gluten and can improve the consumer properties of products. Buckwheat flour (BF) was chosen as a source of gluten-free raw materials. Gluten-free cookies from BF were obtained in combination with various hydrocolloids-acacia, tragacanth, guar and xanthan gums, which were separately added to BF samples in the amount of 1 g/100 g, and its physical and chemical and sensory properties were studied in comparison with similar properties of wheat flour cookies (WF). The purpose of this work is to obtain gluten-free cookies from BF in combination with various hydrocolloids – acacia gum, tragacanth, guar gum and xanthan gum, which were separately added to BF in the amount of 1 g/100 g, and to study its physical, chemical and sensory properties in comparison with similar properties of cookies from WF. It was found that the samples of BF with the addition of gums have higher moisture content, and the cookies obtained from a mixture of BF with gum according to the technology developed by us – a greater thickness, weight and reduced strength at destruction compared to BF and cookies made from it. In the sensory evaluation of the quality of products conducted on a nine-point hedonistic scale, it was found that the highest quality indicators are cookies made from WF, the lowest – cookies made from BF. The introduction of gums improved the sensory performance of BF-based products. A sample of BF-based cookies with the addition of xanthan gum was recognized as the best. Thus, the use of hydrocolloids improves the water-binding ability of flour and the sensory characteristics of the product – color, aroma, taste, and makes it possible to obtain gluten-free cookies of sufficiently high quality, comparable to the quality of cookies made from wheat flour.

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.

Development and production of large blast furnaces from 2015 to 2016 in China

2020 ◽  
Vol 117 (1) ◽  
pp. 108 ◽  
Author(s):  
Bing Dai ◽  
Hong-ming Long ◽  
Yong-cai Wen ◽  
Yi-long Ji ◽  
Yun-cai Liu
Keyword(s):  
Raw Materials ◽  
Blast Furnaces ◽  
Security Risk ◽  
Hot Metal ◽  
High Quality ◽  
Large Blast ◽  
Existing Problems ◽  
Cost Cutting ◽  
The Future

This article has reviewed the production status, total reductant consumption, raw materials and operation principle indexes of large blast furnaces in China from 2015 to 2016. The developing actuality of Chinese large BFs has been quantitatively analyzed and the existing problems have been proposed clearly. Based on that, maintaining production stable, enhancing the quality of raw materials and improving the operation principles are suggested. Large BFs take advantages of high-quality hot metal, energy saving, cost-cutting, high mechanization and automation levels and are sufficient to meet the challenges of economic crisis, environmental pressure and security risk form the future. Thus, the number of large BFs in China will continue to increase in the future.

scholarly journals Use of by-products of millet, amaranth and sorghum grains in bakery production

2020 ◽  
Vol 17 ◽  
pp. 00047
Author(s):  
A.V. Volkova ◽  
A. V. Kazarina ◽  
O. N. Antimonova ◽  
Yu. Yu. Nikonorova ◽  
E. A. Atakova
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Bakery Products ◽  
Systematic Analysis ◽  
Composite Mixture ◽  
Biotechnological Processes ◽  
Processed Products ◽  
Cereal Industry ◽  
Positive Effect

The use of additional gluten-free grain raw materials in the form of flour or secondary raw materials of cereal industry in the recipes of bakery products allows regulating the biotechnological processes of dough maturing and proofing, obtaining a finished product with new functional properties and high nutritional value. The purpose of the research is to justify experimentally the use of processed products of amaranth grain and sorghum for the production of bread of high quality and functionality. The methodological basis of the study is presented by a systematic analysis of the technology for the production of bakery products enriched with promising phyto-fortifiers. In accordance with the chosen methodology, the chemical composition is analyzed and the positive effect of the use of flour from millet grain, sorghum and amaranth seeds in the mixture with premium wheat flour on the quality of bread is experimentally justified. It was found that the introduction of these types of additional raw materials had a positive effect on the activation of baking yeast and the maturation of dough. In the production of bread from wheat flour of the highest grade, it is optimal to use these phyto-fortifiers in the amount of 3% by weight of the composite mixture.

scholarly journals Thermophysical parameters of corn and wheat flour

2012 ◽  
Vol 49 (No. 4) ◽  
pp. 157-160 ◽  
Author(s):  
M. Božiková
Keyword(s):  
Moisture Content ◽  
Wheat Flour ◽  
Moisture Transfer ◽  
Raw Materials ◽  
Wheat Grain ◽  
Corn Flour ◽  
Specific Kind ◽  
Physiological Processes ◽  
Macroscopic Structure

This article deals with thermophysical properties of nutritive raw materials particularly of corn and wheat granary mass. It is necessary to know thermophysical performance of granary mass for protection of quality of technological process by processing to final products. Granary mass consist of grains complex of specific kind. It is non uniform material in microscopic and macroscopic structure. There are enacted biophysical and physiological processes. Heat transfer can not be isolated by solid transfer and heat &ndash; moisture transfer. It means that specification of granary mass and granary fragments is difficult to determine. We researched thermal properties of fragments of corn and wheat grain, concretely corn and wheat flour. In the first series of measurements we measured relations of thermal conductivity&nbsp; to the moisture content&nbsp; in range (2&divide;18) % for two different samples &ndash; corn flour and wheat flour. Function f ( to bulk density <sub>S</sub>, samples had identical moisture content 6.5%. For size of corn and wheat grains in range (0.063&divide;0.5) mm this is polynomical function. Measured results are corresponding with results at present literature (Ginzburg et al. 1985).

scholarly journals New technological and technical solutions in dietary pear compote production

2020 ◽  
Vol 161 ◽  
pp. 01056
Author(s):  
Magomed Akhmetov ◽  
Amiiat Demirova ◽  
Vladimir Piniaskin ◽  
R.A. Rakhmanova
Keyword(s):  
Water Vapor ◽  
Traditional Method ◽  
Raw Materials ◽  
Hot Water ◽  
Saturated Water Vapor ◽  
High Quality ◽  
Saturated Water ◽  
Preliminary Preparation ◽  
Physical And Chemical

Perfection of technological processes, both in preliminary preparation of raw materials and during the final mandatory step of pasteurization, plays a key role in ensuring the quality of finished products, which is important in the production of canned dietary products. The aim of the research was to develop a more efficient way of blanching raw materials with its hardware and soft pasteurization modes, which will allow the production of high quality and competitive compotes for functional nutrition. We have developed and proposed a method of pulse-steam blanching of raw materials directly in glass jars with saturated water vapor, instead of the traditional method using hot water. The essence of the method is as follows. Fruits stacked in jars are pulse heated for 100–160 seconds (depending on the volume of the container) with saturated water vapor with temperature of 105–110 °C, and then fed into jars with cycles of 10 and 10 seconds respectively. The use of pulsed supply of saturated water vapor contributes to achieving more even heating of the fruit, which are characterized by a relatively large internal thermal resistance, causing overheating of the surface layers, and also provides an increase in the temperature of the product, which allows to pour into the jars syrup at relatively high temperature (97–98 °C), while the traditional technology accounts for the temperature of only 80–85 °C. Implementation of this method ensures the temperature level of the product entering the pasteurization stage being 78–80 °C, as opposed to the traditional method, where the temperature of the product is 45–48 °C. After that, the jars will be filled with syrup with a temperature of 97–98 °C, sealed and sent for pasteurization on accelerated modes. To implement the new method of blanching, the design of the device for pulse-steam blanching of fruits in glass jars has been developed. New thermal sterilization regimes have been developed, taking into account the increased temperature of the product after sealing and improved technology for the production of pear compote. The results of physical and chemical testing confirm the high quality of the finished product.

Evaluation and Application of Recipe for Binding Materials in Self-Compacting Concrete

2014 ◽  
Vol 629-630 ◽  
pp. 405-416
Author(s):  
Wei Chung Yeih ◽  
Jiang Jhy Chang ◽  
Mao Chieh Chi ◽  
Cheng Chin Chang ◽  
Ran Huang
Keyword(s):  
Raw Materials ◽  
Setting Time ◽  
Cementitious Materials ◽  
Heat Of Hydration ◽  
Test Results ◽  
New Era ◽  
Materials Research ◽  
Hardened Properties ◽  
The Stability

Concrete consists of many kinds of raw materials, the safety and quality of construction are greatly influenced by the stability of concrete. Thus, how to improve the performance of concrete and construction method, i.e. avoid the bleeding, segregation and honeycomb, etc, becomes a very important issue and imminent mission. This study discusses the different mixing designs of SCC with the amounts of cementitious materials ( OPC, GGBFS, and FA) ranged from 400 - 500 kg/m3. Meanwhile, the fresh and hardened properties of SCC, such as the slump flow, setting time, heat of hydration, and compressive strength were also determined. Test results indicate SCC binding materials can be classified by its compacting ratio. For instance, to pass the boxing test of R1/R2 within and without hindrance, the minimum binding materials should be 500kg/m3, 450kg/m3 and 400kg/m3. The optimum binding materials research shows if use cement, GGBFS and FA at the same time , it can increase the initial and final setting time and decrease the heat of hydration. The SCC binding materials’ concept will meet the requirement of " Safety, Durability, Workability and Ecology " for the new era. Thus, the amount of cement was at least 250kg/m3 or more for SCC mix design and the adding of GGBFS and FA was recommended to maintain 20 - 40 % of all cementitious materials based on the test results.

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