scholarly journals The suitability of apricot for dried fruit production by the combined technology

2021 ◽  
Vol 66 (3) ◽  
pp. 267-278
Author(s):  
Dragan Rahovic ◽  
Zoran Keserovic ◽  
Sladjan Stankovic ◽  
Ivana Bakic ◽  
Marijana Maslovaric ◽  
...  
Keyword(s):  
Fruit Production ◽  
Raw Material ◽  
Added Value ◽  
Convective Drying ◽  
High Yield ◽  
Family Farms ◽  
Southeast Europe ◽  
High Quality ◽  
Small Family ◽  
Dried Fruit

The apricot is considered as one of the most delicious temperate fruit, a highly appreciated stone fruit and a valuable raw material for processing. The Republic of Serbia is one of the leading apricot producers in Southeast Europe, but the assortment is limited by a small number of cultivars harvested, mostly in the ripening season of ?Magyar kajszi?. In order to introduce the most suitable cultivars in the production, having high yield and high quality for consumption and various forms of processing, introduced and domestic cultivars have been intensively studied. In Serbia, apricots are mostly marketed fresh and processed for jams and spirits, but demand for high-quality dried fruits is increasing. To preserve the nutritional and sensory quality of fresh apricots, choosing the best drying technique is significant, and the most preferred technique is the reduction of moisture through convective drying. The aim of the paper was to compare the potential of the apricot cultivars ?Magyar kajszi?, ?Novosadska rodna?, ?NS-4? and ?NS-6? for dried fruit production by two-phase technology - combined osmotic and convective drying, as well as the profitability of apricot drying on small family farms. Cultivars ?NS-4? and ?Novosadska rodna? were found to be suitable for combined drying technology. The highest score in the sensory evaluation of the dried apricots was given to ?NS-4?, and then to ?Novosadska rodna?. The results indicate that the combined osmotic and convective drying of apricot rather than selling fresh fruits can be a profitable and important added value tool for small family farms.

The Effectiveness of Vacuum-microwave Drying Methods in the Preservation of Amelanchier Berries (Amelanchier canadensis L. Medik.)

2017 ◽  
Vol 13 (6) ◽  
Author(s):  
Jan Piecko ◽  
Dorota Konopacka ◽  
Monika Mieszczakowska-Frąc ◽  
Dorota Kruczyńska
Keyword(s):  
Reference Method ◽  
Raw Material ◽  
Microwave Drying ◽  
Convective Drying ◽  
Drying Methods ◽  
Microwave Method ◽  
Nutritional Values ◽  
Vacuum Microwave ◽  
Challenges And Opportunities ◽  
Dried Fruit

Abstract In Poland, Amelanchier berries are of considerable interest to both consumers and potential producers, which presents marketing challenges and opportunities. An attempt was made to preserve Amelanchier berries using a vacuum-microwave method of drying in order to determine its usefulness for producing microbiologically stable dried fruit with a high nutritional values. The berry variety “Prince William” (Amelanchier canadensis) was chosen as the experimental material. Vacuum-microwave drying was performed in two variants: (convective drying [CD] + vacuum microwave method [VMW]) after convective pre-drying of fruit and (VMW) without pre-drying. Unassisted CD was used as the reference method. Application of a vacuum-microwave drying method to Amelanchier berries makes it possible to obtain a stable preserved product of high-quality, yielding moderate shrinkage and good retention of bioactive compounds. An optimized method of vacuum-microwave drying, applied directly to frozen fruit, allows the retention of 70 % of cyanidin glycosides present in the raw material.

scholarly journals Introduction

1986 ◽  
Vol 87 (3-4) ◽  
pp. 113-114
Author(s):  
John Atwell
Keyword(s):  
Quality Standards ◽  
Local Economy ◽  
Raw Material ◽  
Added Value ◽  
Processed Foods ◽  
High Quality ◽  
Strong Link ◽  
Food And Beverages ◽  
The Government

Excluding brewing and distilling, the food and beverages sector of the Scottish economy is estimated to employ about one in six of the manufacturing workforce and has a gross added value of just over £1000m per annum. These industries also have a strong link with suppliers of machinery and packaging equipment within the local economy, and of course with Scottish agriculture which provides an important part of the raw material used. On the conservative assumption that Scotland is responsible for about 10% of the U.K. exports of unprocessed and processed foods, which total just short of £3000m per annum and that exports depend on high quality standards in choice of raw material for processing, Scotland should be uniquely placed to contribute to the government-backed 'Food from Britain' campaign which is now getting under way.

Improvement of Waste Paper Pulp Properties by Using Aspen High-Yield Pulp

2013 ◽  
Vol 726-731 ◽  
pp. 2695-2698
Author(s):  
Jie Ren ◽  
Chuan Shan Zhao
Keyword(s):  
Raw Material ◽  
Waste Paper ◽  
High Yield ◽  
Paper Pulp ◽  
High Quality ◽  
Paper Recycling ◽  
Paper Properties ◽  
The Public ◽  
Whole Process ◽  
Pulp Properties

Because of the public environmental awareness growing and Fibrous raw material shortage, waste paper recycling has received widespread attention, increased year by year. Waste paper fiber through the whole process of pulping and papermaking, different production processes and the use of environment, waste paper fiber can occur in many different changes compared with the original fiber, accordingly the paper properties change.In this study, a high-quality aspen high-yield pulp (HYP) was used to improve the Waste paper pulp properties at the laboratory scale.The results indicate that adding 25% aspen HYP into unrefined or refined Waste paper fiber can minimize many of the drawbacks associated with Waste paper fiber: improving its drainage, bulk, and opacity. And addition of a small amount (about 1%) of cationicstarch can also significantly increase the tensile index of OCC.

scholarly journals INVESTIGATION OF PETROLEUM FORM NEW WELLS OF EASTERN GEORGIA

World Science ◽  
2019 ◽  
Vol 1 (8(48)) ◽  
pp. 8-14
Author(s):  
Natela Khetsuriani ◽  
Esma Usharauli ◽  
Irina Mchedlishvili ◽  
Madlena Chkhaidze ◽  
Tamar Shatakishvili
Keyword(s):  
Trace Elements ◽  
Aromatic Hydrocarbons ◽  
Raw Material ◽  
High Yield ◽  
Gas Liquid Chromatography ◽  
High Quality ◽  
Yield Of Light Fractions ◽  
Diesel Fractions ◽  
Distribution Of Trace Elements ◽  
Commercial Oil

Investigation of new wells of Satskhenisi oil (#7, #11, #12, #13, #14) and Manavi oil (#11, #12) was carried out. By IR spectroscopy it was established that Satskhenisi oil belonged to naphtheno-aromatic type and Manavi oil – to paraffinic type of oils. According to distribution of trace elements V, Fe, Ni, Co, Mo, Cu, Pb, Sn, Zn, Sr, Ba, Ti and the ratio V/Ni <1, these oils refer to tertiary types of oils, which is explained by conditions of accumulation and geochemical transformation of the original organic compounds.Using simulation chromatographic distillation of Manavi oil from the #12 well were obtained naphtha and diesel fractions. In naphtha by method of gas-liquid chromatography were identified individual paraffinic, naphthenic and aromatic hydrocarbons and in diesel fraction – individual n-paraffinic hydrocarbons.By low content of sulfur, tar-asphaltene compounds and high yield of light fractions, Satskhensi and Manavi crude oils are high-quality raw material for production of commercial oil products for energy purposes.

scholarly journals Increase in exports of grain processing products

2021 ◽  
pp. 172-177
Author(s):  
L. Yesakhmetova ◽  
◽  
◽  
◽  
Keyword(s):  
Value Chain ◽  
Animal Feed ◽  
Wheat Gluten ◽  
Raw Material ◽  
Added Value ◽  
Industrial Complex ◽  
Production Volume ◽  
High Quality ◽  
Grain Processing ◽  
Cereal Industry

The implementation of strategic goals of the development of agro-industrial complex can be achieved due to the significant potential for growth in production volume of flour-cereals industry, competitive advantages. The article discusses the raw material reserves of domestic flour-cereal industry, sufficient for sustainable and balanced production of various types and varieties of flour, to fully meet the needs of the bakery, confectionery and pasta industries. Production indicators of flour output when all production capacities are loaded are presented, which determines the possibility of expanding export markets. The author states that flour and cereal industry, which is part of grain products subcomplex of agro-industrial complex, is included into the links of the added value chain, interacts with technologically related industries, which improve its structure, expand export opportunities, and contribute to the growth of the competitiveness of national economy. The importance of production of flour-milling products is determined by its contribution to the formation of food security in the country due to the significant increase in production of high-quality domestic food products. The author points out, that in Kazakhstan, the Roadmap on development of grain processing will be developed. The activities of the subsidiary LLP BioOperations (Tayinsha town, North Kazakhstan region) are aimed at production of bioethanol, wheat gluten, starch, flour and animal feed. The main direction of functioning of LLP "Aruana- 2010" is production of flour (wheat, bakery), providing it to trade enterprises and manufacture of bakery products. Flour of the "PATSHA" trademark is made from high quality grain, with high protein content, grown in ecologically clean fields of Kazakhstan.

scholarly journals Mejoramiento de la textura de un producto reconstituido de trozos de camarón empleando la enzima Transglutaminasa.// Improvement of the texture of a reconstituted product based on shrimp pieces using the enzyme transglutaminase

Ciencia Unemi ◽  
2017 ◽  
Vol 10 (24) ◽  
pp. 74
Author(s):  
Denisse Álvarez Anchundia ◽  
María Fernanda Carrillo ◽  
Nibia Novillo Luzuriaga ◽  
Rigoberto Peñafiel León
Keyword(s):  
Litopenaeus Vannamei ◽  
Food Product ◽  
Raw Material ◽  
Added Value ◽  
Nutritional Content ◽  
High Quality ◽  
Sensorial Analysis ◽  
Excellent Quality ◽  
Organoleptic Characteristics ◽  
Wide Range

La Costa Ecuatoriana alberga diferentes especies de camarones de alta calidad y  gran interés comercial, entre ellos destaca el  Litopenaeus vannamei debido a su mayor adaptación en la  acuacultura. En la amplia gama de mariscos, el camarón cumple el más alto potencial de materia prima cuando se lo transforma en productos que contengan mayor valor agregado debido a  sus características organolépticas y excelente calidad, además parte del camarón cosechado  o extraído del mar  no se exporta, puesto que existe un subproducto que incumple  las exigencias de los importadores debido a que se encuentra  troceado y se conoce  como venta local o  camarón quebrado. La enzima transglutaminasa con sus propiedades de ligar  proteínas, es un ingrediente clave para reconstituir estos pedazos de bajo valor comercial. El objetivo de este  estudio fue desarrollar un producto alimenticio reconstituido a base de pedazos de camarón con una mejor adherencia y compactación en la proteína de la carne del crustáceo. Se evaluó mediante  análisis sensorial la aceptabilidad de esta enzima en el producto elaborado, obteniendo mayor preferencia los productos con transglutaminasa por su textura y sabor, cabe destacar que las características organolépticas y el contenido nutricional del camarón no fueron alterados de acuerdo a los análisis realizados.ABSTRACTThe Ecuadorian Coast hosts different species of shrimp of high quality and commercial interest, among them Litopenaeus vannamei stands out due to its greater adaptation in aquaculture. Shrimp fulfills the highest potential of raw material, when it is transformed into products that contain greater added value due to its organoleptic characteristics and excellent quality, in the wide range of seafood. In addition, part of the shrimp harvested or extracted from the sea is not exported, since there is a sub-product that does not meet the requirements of importers because it is cut up and is known as local sale or broken shrimp. The enzyme transglutaminase with its properties of binding protein is a key ingredient to reconstitute these pieces of low commercial value. The objective of this study was to develop a reconstituted food product based on pieces of shrimp with better adhesion and compaction in the crustacean meat protein. The acceptability of this enzyme in the processed product was evaluated by sensorial analysis, obtaining more preference the products with transglutaminase for their texture and flavor, it should be noted that the organoleptic characteristics and the nutritional content of the shrimp were not altered according to the analyzes carried out.

scholarly journals ИССЛЕДОВАНИЕ СКВАЖИН НОВЫХ МЕСТОРОЖДЕНИЙ МАНАВСКОЙ НЕФТИ

World Science ◽  
2018 ◽  
Vol 1 (10(38)) ◽  
pp. 46-52
Author(s):  
Натела Хецуриани ◽  
Есма Ушараули ◽  
Мадлена Чхаидзе ◽  
Тамар Шатакишвили ◽  
Мака Копалеишвили
Keyword(s):  
Petroleum Products ◽  
Raw Material ◽  
High Yield ◽  
High Quality ◽  
Ir Spectrometry ◽  
Diesel Fuels ◽  
Geochemical Parameters ◽  
Yield Of Light Fractions ◽  
Gas Chromatographic Method ◽  
Physical And Chemical

An investigation of oils from new wells of Manavi oil deposit was carried out. Physical and chemical and geochemical parameters, as well as functional groups were determined by IR spectrometry. Using simulative chromatographic distillation of oil from the #12 well naphtha 35-180 °C and diesel fractions were obtained. Individual paraffinic, naphthenic and aromatic hydrocarbons were identified in naphtha by gas chromatographic method and distribution of individual n-paraffinic hydrocarbons in urea concentrate was determined in diesel fraction. The results of the investigation show that due to low content of sulfur, tar- asphaltenic compounds and high yield of light fractions the Manavi oil can be recognized as a high quality paraffinic type of oil. Physical and chemical characteristics, chemical nature and high yield of light fractions outline a good perspective for usage of Manavi deposit oil as a raw material for production of commodity petroleum products like high quality organic solvents, aviation and diesel fuels and various petroleum oils.

scholarly journals Technological process of added value cheese making on registered agricultural households in Vojvodina

2017 ◽  
Vol 33 (4) ◽  
pp. 449-463
Author(s):  
Anka Popovic-Vranjes ◽  
Sasa Krstovic ◽  
Marija Jevtic ◽  
Zelјka Jurakic ◽  
Katarina Strugar
Keyword(s):  
Technological Process ◽  
Raw Material ◽  
Added Value ◽  
Family Farms ◽  
Cheese Making ◽  
Agricultural Households ◽  
Dairy Plant ◽  
Production Automation ◽  
Small Producers ◽  
The Impact

The technological process of cheese making is a process of transforming milk as a raw material into cheese and value adding. Small producers at registered agricultural households (RAHs) use milk of good quality that they produced. Also, they produce cheese by applying skills and experience as an indispensable part of quality, in contrast to big dairy plants where milk originating from a large number of producers is used, and furthermore the production automation is applied. RAHs produce many traditional cow cheeses, and more recently, goat and sheep cheese production is growing. Lisnati cheese (rolled cheese), ?podliveni? cheese with or without spices, cream cheese, brined cheese ?kriska?, smoked goat cheese, various types of semi-hard and hard cheeses are products with added value, due to the good milk quality, as well as the specific technological process. Cheese yield contribute that profit is higher than in case when milk is sold to dairy plant. The aim of this study was to monitor the technological processes of the most important cheeses that are produced on RAHs in Vojvodina. Study is shown that quality should be constantly improved in order to achieve sustainability of these products on the market. When considering the assortment and quality of cheeses on RAHs in Vojvodina, it can be said that many of them have the characteristics of branding products. The impact of adding value to cheeses and other dairy products is manifested through higher primary milk production, employment and the livelihoods of people in the countryside, as well as the economic prosperity of small family farms in general.

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