Comparison of the usage of fines and PCC pigment in handsheets

Purpose This paper aims to investigate the influences of fines and precipitated calcium carbonate (PCC) pigment and their contents on the fundamental properties of handsheets and also evaluate these results in terms of mechanical and chemical data. Design/methodology/approach A design research approach has been based on the production of various laboratory handmade papers. Any of the paper additives were not added to the paper web to compare the results of the effects of fines and PCC pigment in a literal way. For this purpose, the target grammages of handsheets and the production variables such as pulp consistency, temperature and other variables of formation, pressing and drying processes were kept constant and studied meticulously. Findings This study is confirmed that with the addition of fines to the pulp of the control handsheets, an increase of up to 125% has been observed in the tensile index values, while a decrease of up to 30% has been observed with the addition of PCC pigment as filler. The tensile results have been changed depending on the pulp content and hence chemical bonds formed in the paper web. These mechanical changes have been explained by correlating with the data of FT-IR spectrums. Especially, the variations have been seen at 950–1150 cm−1, which referring to C-OH and C-O-C stretching vibrations. Originality/value The originality of this work is based on understanding and comparing the effects of fines and the effect of PCC pigment as a paper filler on the structural and chemical characteristics of laboratory-made handsheets.

Effect of pulp consistency during refining on physical and mechanical characteristics of handsheets

At the moment, the pulp and paper industry produces a wide variety of types of paper and board, which can serve as an alternative to plastic packaging products. The main requirement for paper packaging is high strength properties, which include: breaking length, resistance to breaking, bursting and tearing. The required strength properties can be ensured at the stage of refining the semi-finished product from which the paper product will be made by changing the consistency of the pulp. Since the influence of the consistency of the pulp during refining on the strength characteristics of the finished product has not been fully studied, it was of interest to find out how the strength properties of castings change when refining the pulp with a change in concentration.

VITAMIN VALUE AND SAFETY OF COTTAGE CHEESE WHEN INTRODUCING NATURAL PRESERVATIVES OF FRUITS AND BERRIES INTO ITS RECIPE

The purpose of these studies was to determine how much it is possible to extend the shelf life of cottage cheese and increase its vitamin value due to berries and fruits of some fruit and berry plants. The research was carried out in 2021 on the basis of the laboratory of the Department of Technology of Storage and Processing of Agricultural Products of the I. A. Bunin Yelets State University. Kefir with a fat content of 3.2% was used as the main raw material. The fruits and ber-ries were thoroughly washed and crushed into a pulp, then added to kefir and mixed evenly. Kefir was heated in a water bath and protein coagulation occurred at a temperature of 55 ° C. The result-ing mass was filtered through a non-woven fabric "Agrotek", applying the same load. Glass jars with a volume of 0.25 liters with tin lids with threads were sterilized by steam in a water bath at t=100 oC for several minutes. The jars were filled with ready-squeezed cottage cheese. The addi-tion of crushed fruits and berries to cottage cheese changes some of its organoleptic characteris-tics: orange pulp - consistency, sea buckthorn-smell and taste, aronia - color. The introduction of fruits and berries into the recipe of cottage cheese preserves the moisture and fat content within the standard. The dynamics of the acidity of cottage cheese is greatly disturbed only by the fruits of sea buckthorn. The addition of sea buckthorn fruits to it contributes to an increase in the humid-ity and acidity of cottage cheese in a greater degree. The shelf life of cottage cheese with the addi-tion of sea buckthorn fruits at a temperature of 4 oC was 8 days, the other options - 12 days. When stored in room conditions (t=20 oC), the control cottage cheese and with aronia spoiled after 5 days. Adding fruits to it slowed down the appearance of mold: cranberry - for 1 day, mountain ash - for 2 days, orange-for 3 days. The most organic acids are added to the cottage cheese by sea buckthorn fruits and cranberry berries, flavonols - the fruits of common mountain ash, coloring substances and anthocyanins - aronia, ascorbic acid and carotenoids, including β-carotene - aronia and mountain ash.

Study of collection samples of table watermel with unconventional pulp color

Relevance. The study of the collection is one of the main sources of replenishing the source material for the breeding process. The presence of the necessary genetic traits can speed up the breeding process. Therefore, at the Bykovskaya melon breeding experimental station, the genetic diversity of melon plants is assessed and promising samples are selected for use in breeding.Materials and methods. The object of research was samples of table watermelon with an unconventional color of the pulp. The aim of the work is to study and isolate the source material of watermelon for use in the breeding process to create new varieties and hybrids of melon crops. In the course of the study, 12 varieties of table watermelon were identified from 33 varieties of the collection nursery, which are sources of economically valuable traits. The selection was carried out according to the yield, the rate of entry into fruiting, taste, color of the pulp.Results. In the course of the research, the obtained samples of table watermelon with an unconventional color of the pulp were evaluated according to a set of economic characteristics in comparison with the standards: Zenith and Sinchevsky. The analysis of the tested samples made it possible to identify 12 samples by economically valuable traits: 3 samples by early maturity and taste: White sugar lump, White wonder, Golden revenge F1; 7 samples with a high dry matter content, in terms of yield and large fruit: Moon and stars yellowflesh, Sweet Siberian, Orangeglo, Daisy, Clay county yellow meat, Mountain sweet yellow, Tendergold; 2 samples for color and pulp consistency: Early moon beane Bakerlneek, Tenderweet orange. The selected samples meet the modern requirements of the industrial melon growing industry, resistant to stress factors of the environment, good taste and consumer properties.Findings. The obtained experimental data will be used to create a genetic collection of watermelon according to the traits that determine the economic value of the gene pool for further use in the breeding process.

RECOMMENDED TABLE GRAPEVINE VARIETIES OF PRIVATE BREEDING

The development of the table grapes market is directly related to the renewal of the assort-ment and technological modernization of pro-duction, taking into account the growing re-quirements of consumers. Equally important is the discrepancy between the tastes of con-sumers of fresh grapes and the quality indica-tors of the grapes supplied by the industry, therefore, an important task is to improve the assortment. Recently, a large number of pri-vate breeders have joined the breeding work on the breeding of table varieties, the results of whose work often have no scientific as-sessment. The article presents the results of a variety study of five selected promising table hybrid forms of grapes obtained by amateur winegrowers. Variety studies were conducted in 2018–2020 at the experimental vineyard of the experimental field All-Russian Research Institute for Viticulture and Winemaking – Branch of Federal State Budget Scientific In-stitution «FRARC». The methods used for the assessment were generally accepted in vit-iculture. Vineyards grafted, covering, non-irrigated, planting scheme 3×1.5 m. The agro-biological characteristics are given, the yield is estimated, the uvological, tasting and eco-nomic assessment of hybrid forms is given. The studied varieties have desirable character-istics: high quality, attractive appearance, large and very large bunches and berries, dense pulp consistency, different tastes, bright color of berries.

Partial circuit closure of filtrate in an ECF bleaching plant

The bleaching sector of the wood pulp industry is its largest effluent generator. The aim of this study was to reuse the bleaching filtrate in order to reduce water consumption. The experiment was conducted by simulating the D0(EP)D1 bleaching sequence and recirculating different amounts of filtrate from the oxidation stage to control the pulp consistency of the delignification stage (pre-O). Physical, mechanical, chemical and optical properties of the pulp were studied. The accumulation of the non-process elements (NPE) and their effects were evaluated with the Aspen-Plus® computer simulator. The results of the computational modeling were satisfactory. The recirculation of filtrates increased the saturation index of the system by 19 %, but remained at sub-saturation levels. The pulp viscosity and elongation remained statistically stable. Recirculation of up to 50 % of the filtrate did not produce differences in pulp brightness; however, there were slight losses in the pulp resistances. In order to maintain 84 % ISO brightness, there was a higher consumption of the bleaching reagents. Up to 50 % of recirculation of the filtrates was accomplished without jeopardizing the system and the pulp quality and resulted in a savings of 55 m3 h−1 of water – 7 % of the consumption of the entire mill.

An analysis of implementation of Taguchi method to improve production of pulp on hydrapulper milling

<div><p class="TtuloAbstract">Abstract: Taguchi method is one of a design of experimental (DOE), by using statistical approach to optimize the process parameters and maintaining the minimum variability and also improve the quality of product. Based on data characterisation, Nominal is Best in Taguchi methods is suitable application in this study. Its describe the procedures and steps that occur in DOE to find an optimum quality parameter corresponding quality characterisation. Nominal is the best applied in milling process of pulp on the hydrapulper with pulp freeness 650 Canadian Standard Freeness (CSF). The result is shown by orthogonal array, Signal-to-Noise (S/N) Ratio and analysis of variances (ANOVA). Three factors cosidered in this study and namely the composition of pulp (waste paper), pulp consistency and milling time. The experiment will conducted after determination of each level and the appropriate orthogonal array was selected. After measuring of pulp freeness produced by the pulp milling on the hydrapulper, then Signal-to-Noise (S/N) Ratio is calculated. As the conclussion, the factors and levels of optimum freeness obtained, pulp composition in level 1 (100%), pulp consistency at level 2 (8%) and milling time factor in level 2 (45 minutes). The result of experimental verification was interpreted in the conclusion.</p></div><p class="Abstract"><strong>Keywords:</strong> Taguchi; DOE; pulp; hydrapulper; Nominal is the Best; ANOVA</p>