scholarly journals Effect of Drying Temperature on the Quality of Dry Surimi Powder from Pangasius

2020 ◽  
pp. 147-155
Author(s):  
P. Sarkar ◽  
S. Chowdhury ◽  
S. Nath ◽  
P. Murmu ◽  
F. H. Rahman
Keyword(s):  
Value Added ◽  
Quality Parameters ◽  
Raw Material ◽  
Fish Protein ◽  
Drying Temperature ◽  
Fish Flesh ◽  
Higher Temperature ◽  
Frozen Surimi ◽  
Minced Meat

Demands for fish protein including dried fish protein to develop functional food are gradually growing in the world. Surimi, the concentrated myofibrillar protein extracted from fish flesh by washing minced meat, separated from bones, skin, and guts with added cryoprotectants such as sugar or alcohol (most commonly used cryoprotectant in the surimi industry is 1:1 mixture of sucrose and sorbitol at a concentration of 8%), finally stored in frozen condition in block form, is used as a raw material for preparation of number of value-added products. The dried form of surimi can be prepared from frozen surimi blocks by adopting different drying technologies and it offers many advantages such as ease of handling, lower distribution costs and more convenient storage. The present work is aimed to study the effect of drying temperature on the quality of dry surimi powder, prepared from Pangasius meat. A significantly higher (p<0.05) value of ash (1.83±0.47%) was recorded in surimi powder dried at 60°C than at 50°C and 70°C. The moisture content significantly (p<0.05) reduced at 60° (9.05±0.22%) and 70°C (9.55±0.51%) as compared to 50°C. The quality parameters such as TVB-N, PV, pH and TPC were all found to be well within the recommended level of acceptability except for the surimi powder dried at 50°C, wherein the TVBN (36.24±1.26 mg/100 g) crossed the limit of acceptability. Drying temperature was found to affect the colour of the surimi powder with the optimum acceptable colour score achieved at 60°C (6.38±0.52). At higher temperature of 70°C darkening was observed with consequent decrease in the colour scores (5.75±0.46). Therefore, the optimal temperature for drying of Pangasius surimi into its powdered form was achieved during its exposure at temperature of 60°C.

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 Effect of Fertilisation on the Quality of Dried Coriander (Coriandrum sativum L.) and Lovage (Levisticum officinale)

Agriculture ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 386
Author(s):  
Natalia Matłok ◽  
Józef Gorzelany ◽  
Adam Figiel ◽  
Maciej Balawejder
Keyword(s):  
Bioactive Compounds ◽  
Crop Production ◽  
Solid Phase ◽  
Quality Parameters ◽  
Raw Material ◽  
Vacuum Microwave ◽  
Dpph Method ◽  
Total Antioxidant ◽  
Total Antioxidant Potential

The study presents the effects of fertilisation on selected quality parameters of the dried material obtained from plants of lovage and coriander. During the crop production process, the plants were treated with two fertilisers containing substances potentially acting as elicitors. The dried material was obtained in course of a drying process carried out in optimum conditions and based on the CD-VMFD method which combines convective pre-drying (CD) at a low temperature (40 °C) with vacuum-microwave finish drying with the use of 240 W microwaves (VMFD). The quality of the dried material was evaluated through measurement of the total contents of polyphenols, total antioxidant potential (ABTS and DPPH method), and the profile of volatile compounds (headspace-solid phase microextractio-HS-SPME) as well as assessment of the colour. It was found that by applying first fertilisation (with organic components) it is possible to significantly increase the contents of both bioactive compounds and volatile substances responsible for the aroma. It was determined that the higher content of bioactive compounds was related to the composition of the first fertiliser, presumably the extract from common nettle. The study showed that the application of the first fertiliser contributed to enhanced quality parameters of the raw material obtained.

Effect of drying temperature on quality of fish protein

1970 ◽  
Vol 21 (8) ◽  
pp. 426-428 ◽  
Author(s):  
E. Yáñez ◽  
Digna Ballester ◽  
G. Donoso
Keyword(s):  
Fish Protein ◽  
Drying Temperature

scholarly journals KARAKTERISTIK HIDROLISAT PROTEIN IKAN BANDENG (Chanos chanos Forsk) DENGAN KONSENTRASI ENZIM BROMELIN YANG BERBEDA Caracteristic of Milkfish (Chanos chanos Forsk) Protein Hydrolysate as effect of Different Bromelin Enzyme Concentration

2016 ◽  
Vol 11 (2) ◽  
pp. 129
Author(s):  
Ima Wijayanti ◽  
Romadhon Romadhon ◽  
Laras Rianingsih
Keyword(s):  
Protein Hydrolysate ◽  
Enzyme Concentration ◽  
Raw Material ◽  
Crude Fiber ◽  
Fish Protein ◽  
Chanos Chanos ◽  
Protein Hydrolyzate ◽  
Protease Enzyme ◽  
Randomized Design

ABSTRAK   Ikan Bandeng berpotensi menjadi bahan baku hidrolisat protein ikan karena kandungan protein tinggi dan potensi produksi cukup melimpah. Enzim Bromelin merupakan salah satu enzim protease yang dapat membantu dalam mempercepat reaksi hidrolisa protein. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi enzim bromelin terhadap kualitas hidrolisat protein Ikan Bandeng (Chanos chanos Forks) segar. Rancangan percobaan yang digunakan pada penelitian ini adalah rancangan acak lengkap dengan perlakuan konsentrasi enzim yang berbeda (4%, 5% dan 6%). Parameter yang diamati adalah nilai kadar protein, lemak, air, karbohidrat, serat kasar dan rendemen.  Konsenterasi enzim bromelin berpengaruh nyata pada nilai kadar protein, lemak, air, abu, serat kasar dan rendemen (P<0,05), tetapi tidak berpengaruh nyata pada kadar karbohidrat (P>0,05). Kondisi optimum untuk menghidrolisis daging Ikan Bandeng menjadi hidrolisat protein adalah konsentrasi enzim bromelin 6% dengan waktu hidrolisis selama 6 jam.   Kata kunci: Ikan Bandeng (Chanos chanos), hidrolisat protein ikan, enzim bromelin     ABSTRACT   Milkfish is potentially become the raw material of fish protein hydrolyzate because of the high protein content and relatively abundant production. Bromelin is a protease enzyme that can help on improving protein hydrolyzate quality. This research aimed to determine the effect of bromelain enzyme concentration on the quality of the protein hydrolyzate of milkfish (Chanos chanos Forsk) fresh. The experimental design used in this study was completely randomized design with different concentrations of the enzyme (4%, 5% and 6%) as a treatment. The parameters measured were the contents of protein, fat, water, carbohydrates, crude fiber and yield. The concentration of enzyme bromelin significant effect on contents of protein, fat, water, ash, crude fiber and yield (P<0,05), but no effect on carbohydrates content (P>0,05). The optimum conditions to hydrolyze the milkfish meat into a protein hydrolyzate used 6% bromelin enzyme at the time of hydrolysis for 6 hours.  Keywords: Milkfish (Chanos chanos), fish protein hydrolisate, bromelin enzym

scholarly journals SUPPLY CHAIN AND VALUE-ADDED ANALYSIS OF LAHAT COFFEE ON COFFEE SHOP IN PALEMBANG CITY

2021 ◽  
Vol 5 (1) ◽  
pp. 126-133
Author(s):  
Afriyani Afriyani ◽  
Muhammad Yazid ◽  
Desi Aryani
Keyword(s):  
Supply Chain ◽  
Value Added ◽  
Raw Material ◽  
Added Value ◽  
Coffee Bean ◽  
Coffee Shop ◽  
Robusta Coffee ◽  
Coffee Farmers ◽  
Coffee Shops

Lahat is one of the Robusta coffee production centers in South Sumatra. The coffee beansproduced by this district are often used as raw material in the coffee shop in Palembang because of thedistinctive taste and aroma that coffee lovers love. Coffee shops opens new opportunities for Robustacoffee farming. This study aims to analyze the flow of the supply chain and the added value of Lahatcoffee beans used by coffee shop. This research was conducted through a survey of four coffee shops inPalembang. The results showed that there are two supply chain lines, (1) coffee farmers - collectors -retailers - market traders - consumers; (2) coffee farmers - processors - coffee shops - consumers. Thesecond pattern is better and more profitable than the first pattern because the quality of the coffeeproduced is higher. The average added value obtained from processing one kilogram of coffee cherriesinto ground coffee is Rp. 158,132.94, coffee bean into green bean is Rp. 427,798.55, and green beaninto a cup of coffee is Rp. 1,029,269.00. This value indicates that processing the coffee cherries intopowder and processing the selected coffee cherries in coffee shop are profitable.

scholarly journals Effect of freshness grade of anchovy (Engraulis encrasicolus) on the quality of marinated product stored at 4°C

2020 ◽  
Vol 7 (2) ◽  
pp. 54
Author(s):  
Nalan Gokoglu ◽  
Ilknur Ucak
Keyword(s):  
Ambient Temperature ◽  
Thiobarbituric Acid ◽  
Quality Parameters ◽  
The Other ◽  
Raw Material ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Engraulis Encrasicolus ◽  
Basic Nitrogen

The aim of this study was to investigate the effects of raw material freshness on the quality of marinated fish. The raw material anchovy (Engraulis encrasicolus) was divided into two batches. One batch (A) was kept at ambient temperature (20°C) for 6 h and the other one was kept at 0°C for 72 h. Then, they were marinated by soaking into marination solution containing 3% acetic acid and 8% NaCl. Total volatile basic nitrogen (TVB-N), trimethylamine (TMA), thiobarbituric acid (TBA), para-anisidine (p-Av) values in both marinated samples increased significantly during storage at 4°C. Increases in quality parameters were higher in samples produced with raw anchovy kept at 20°C compared to samples kept at 0°C. Although the sensory scores of both samples decreased during storage, higher scores were obtained for samples kept at 0°C compared to samples kept at ambient temperature. According to the results of the study, it has been determined that the quality of the raw material significantly (p<0.01) affects the quality of marinated anchovy.Keywords: fish; quality; anchovy; marinade; raw material 

scholarly journals Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1261
Author(s):  
Ángel Calín-Sánchez ◽  
Leontina Lipan ◽  
Marina Cano-Lamadrid ◽  
Abdolreza Kharaghani ◽  
Klaudia Masztalerz ◽  
...  
Keyword(s):  
Plant Material ◽  
Quality Parameters ◽  
Raw Material ◽  
Drying Methods ◽  
Drying Techniques ◽  
Material Volume ◽  
Review Reports ◽  
Combined Technique ◽  
Aromatic Herbs

Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not only the raw material volume but also its weight. This results in cheaper transportation and increments the product shelf life, limiting the food waste. Drying involves the application of energy in order to vaporize and mobilize the moisture content within the porous products. During this process, the heat and mass transfer occurs simultaneously. The quality of dehydrated fruits, vegetables, and aromatic herbs is a key problem closely related to the development and optimization of novel drying techniques. This review reports the weaknesses of common drying methods applied for fruits, vegetables, and aromatic herbs and the possible options to improve the quality of dried products using different drying techniques or their combination. The quality parameters under study include color, bulk density, porosity, shrinkage, phytochemicals, antioxidant capacity, sugars, proteins, volatile compounds, and sensory attributes. In general, drying leads to reduction in all studied parameters. However, the behavior of each plant material is different. On the whole, the optimal drying technique is different for each of the materials studied and specific conditions must be recommended after a proper evaluation of the drying protocols. However, a novel or combined technique must assure a high quality of dried products. Furthermore, the term quality must englobe the energy efficiency and the environmental impact leading to production of sustainable dried products.

scholarly journals Influence of Raw Material Drying Temperature on the Scots Pine (Pinus sylvestris L.) Biomass Agglomeration Process—A Preliminary Study

Energies ◽  
2020 ◽  
Vol 13 (7) ◽  
pp. 1809 ◽  
Author(s):  
Marek Wróbel ◽  
Marcin Jewiarz ◽  
Krzysztof Mudryk ◽  
Adrian Knapczyk
Keyword(s):  
Bulk Density ◽  
Compaction Pressure ◽  
Raw Material ◽  
Compaction Process ◽  
Drying Temperature ◽  
Agglomeration Process ◽  
Mechanical Durability ◽  
Preliminary Study ◽  
And Storage

For biomass compaction, it is important to determine all aspects of the process that will affect the quality of pellets and briquettes. The low bulk density of biomass leads to many problems in transportation and storage, necessitating the use of a compaction process to ensure a solid density of at least 1000 kg·m−3 and bulk density of at least 600 kg·m−3. These parameters should be achieved at a relatively low compaction pressure that can be achieved through the proper preparation of the raw material. As the compaction process includes a drying stage, the aim of this work is to determine the influence of the drying temperature of pine biomass in the range of 60–140 °C on the compaction process. To determine whether this effect is compensated by the moisture, compaction was carried out on the material in a dry state and on the materials with moisture contents of 5% and 10% and for compacting pressures in the 130.8–457.8 MPa range. It was shown that drying temperature affects the specific density and mechanical durability of the pellets obtained from the raw material in the dry state, while an increase in the moisture content of the raw material neutralizes this effect.

scholarly journals Production, composition and characteristics of organic hard cheese

2016 ◽  
Vol 32 (4) ◽  
pp. 393-402 ◽  
Author(s):  
Anka Popovic-Vranjes ◽  
Snezana Paskas ◽  
Anka Kasalica ◽  
Marija Jevtic ◽  
Milka Popovic ◽  
...  
Keyword(s):  
New Technologies ◽  
Value Added ◽  
Organic Production ◽  
Raw Material ◽  
Added Value ◽  
Dairy Farmers ◽  
Standards And Regulations ◽  
Hard Cheese ◽  
New Jobs

Organic cheeses are value added products that provide small dairy farmers with a viable source of income and has the potential to revitalize farms, provide new jobs, and develop new cheese varieties with unique flavours for consumers to experience. Production of hard organic cheese must comply with organic standards and regulations of organic production. Whole organic milk that does not contain residues of pesticides, hormones and antibiotics represents a quality raw material for hard organic cheese with added value. Together with the existing, producers develop and create new technologies and new branded products which are more original and recognizable. The goal of any technology is obtaining technologically reproducible protocol and constant uniform quality of the cheese with desired properties. In this paper some variables which influence quality of organic hard cheese were investigated. Tested samples of hard organic cheese from different production time showed consistent quality and obtained parameters followed the standards of full-fat hard cheeses.

scholarly journals Pelletization of Biomass Feedstocks: Effect of Moisture Content, Particle Size and a Binder on Characteristics of Biomass Pellets

2021 ◽  
Author(s):  
Imran Ahmed ◽  
Asif Ali ◽  
Babar Ali ◽  
Mahdi Hassan ◽  
Sakhawat Hussain ◽  
...  
Keyword(s):  
Particle Size ◽  
Energy Consumption ◽  
Moisture Content ◽  
Particle Density ◽  
Value Added ◽  
Quality Parameters ◽  
Heating Value ◽  
Furfural Residue ◽  
Pellet Density

Abstract Pelletization of low value added biomass materials such as furfural residue (FR) and sawdust was performed by using a lab scale pelletizer. Effects of moisture content (MC), particle size and a binder on quality parameters (e.g. pellet density, strength and hardness) and on energy consumption were investigated. Quality of pellets was analysed and compared. MC was found to be the more dominant parameter affecting pellet density, strength and hardness of furfural residue pellets (FRPs) and sawdust pellets (SPs), followed by particle size and a binder. Highest particle density of 1.419 g/cm3 for FRPs (0.5–1.41 mm) and 1.243 g/cm3 for SPs (0.25–0.5 mm) was achieved at MC of 8% and 18%. Highest decrease in relaxed density was observed at MC of 13% for FRPs and 28% for SPs. True density of FRPs and SPs made from particles of 0.25–0.5 mm was found higher than 0.5–1.41 mm. The highest strength and hardness (6.29 MPa and 401.3 N/mm2) for FRPs was achieved at 5.5% MC and particles 0.25–0.5 mm. Optimum strength (6.03 MPa) and hardness (96.06 N/mm2) for SPs was obtained at 18% MC and particles 0.25–0.5 mm. The lowest energy consumption (16.16 J/g) for FRPs (0.25–0.5 mm) and 20.22 J/g for SPs (0.5–1.41 mm) was achieved at MC of 13% and 28%. Addition of binding agent to FR sawdust decreased energy consumption of FRPs and SPs. SPs quality was enhanced with the use of a binder. Heating value of FRPs were found higher than SPs.

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