DETERMINATION OF OPTIMAL PRODUCTION ZONES SUNFLOWER SEEDS IN THE REGION

2021 ◽  
pp. 69-73
Author(s):  
A.A. Nastin
Keyword(s):  
Sunflower Seeds ◽  
Optimal Production

scholarly journals Determination of Optimal Production Process Using Scheduling and Simulation Software

2018 ◽  
Vol 17 (4) ◽  
pp. 609-622 ◽  
Author(s):  
D. Duplakova ◽  
M. Teliskova ◽  
J. Duplak ◽  
J. Torok ◽  
M. Hatala ◽  
...  
Keyword(s):  
Production Process ◽  
Simulation Software ◽  
Optimal Production

scholarly journals Determination of Peroxide Value in Sunflower Halva using a Spectrophotometric Method

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Vlad MURESAN ◽  
Sevastita MUSTE ◽  
Emil RACOLTA ◽  
Cristina Anamaria SEMENIUC ◽  
Simona MAN ◽  
...  
Keyword(s):  
Peroxide Value ◽  
Room Temperature ◽  
Lipid Fraction ◽  
Ammonium Thiocyanate ◽  
Storage Conditions ◽  
Complexing Agent ◽  
Root Extract ◽  
Sunflower Seeds ◽  
The One

Sunflower halva, popular in countries from Eastern Europe, is made of sunflower tahini, cooked sugar and soapwort root extract. Lipid fraction in traditional sunflower halva is rich in polyunsaturated fatty acids, susceptible to peroxidation. Oxidation of the lipids is one of the main causes of lipid rich food deterioration leading to formation of off-flavour that negatively affect their quality and shelf life. In this study the initially phase of oxidation in sunflower halva was assessed, using as indicator the peroxide value (PV). The protocol followed was the one described by IDF standard which uses ammonium thiocyanate as Fe(III)-complexing agent. Halva samples stored at room temperature, in open air conditions for four months, respectively ten months were analyzed. The PV of sunflower halva at 10 months of storage was ~ 2 times higher that the PV of sunflower halva at 4 months of storage. The samples of sunflower seeds used for the analysis were freshly dehulled and dehulled and then stored at room temperature in open air conditions for four months. The freshly dehulled sunflower seeds had a PV of 4.14 meq O2/Kg fat, similar values with those reported in the literature. The sunflower seeds dehulled and than stored for 4 months at room temperature in open air conditions had a PV of 89.47 meq O2/Kg fat, rancid taste being detected. Regarding the oxidative stability of sunflower halva, care must be taken on storage conditions and packaging – temperature and oxygen availability. For further studies addition of supplementary antioxidants should be considered.

scholarly journals A Simple HPLC Method for the Determination of Chlorpyrifos in Black Oil Sunflower Seeds

2006 ◽  
Vol 29 (3) ◽  
pp. 339-348 ◽  
Author(s):  
Richard E. Mauldin ◽  
Thomas M. Primus ◽  
Theresa A. Buettgenbach ◽  
John J. Johnston ◽  
George M. Linz
Keyword(s):  
Hplc Method ◽  
Sunflower Seeds ◽  
Black Oil ◽  
Oil Sunflower

Determination of Volatile Compounds of Chinese Traditional Aromatic Sunflower Seeds (Helianthus annulus L.)

2015 ◽  
Vol 11 (1) ◽  
pp. 85-95 ◽  
Author(s):  
Mengmeng Zhu ◽  
Xu Shen ◽  
Jianglin Chen ◽  
Tingting Yang ◽  
Ruyan Hou
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Production Process ◽  
Volatile Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Snack Food ◽  
Static Headspace ◽  
Sunflower Seeds ◽  
Boiling Process

Abstract Chinese aromatic sunflower seeds (ASS) are a traditional snack food of China. During the production process, raw sunflower seeds were boiled by adding several traditional Chinese spices and then roasted to dryness, which lead to the formation of typical aroma, taste and healthful properties of ASS. In this study, volatile compounds from ASS were isolated by static headspace (HS) as well as simultaneous distillation and extraction (SDE) and determined with gas chromatography-mass spectrometry. The results show that the boiling process is necessary to obtain the typical aroma of ASS. A total of 82 compounds were identified, with phenols being the most abundant followed by spice components such as E-anethole and so on. Additionally, an SDE-GC/FID method was established to analyze the quantities of five main volatile compounds with eugenol being the most (16.06–29.30 µg/g). The levels of these five compounds could be used to adjust parameters during production and processing.

Determination of optimal production parameters for polyacrylonitrile nanofibers

2011 ◽  
pp. n/a-n/a ◽  
Author(s):  
Ali Kirecci ◽  
Ümran Özkoç ◽  
H. İbrahim İçoğlu
Keyword(s):  
Optimal Production ◽  
Production Parameters

scholarly journals Quality control of agricultural products (corn grain and sunflower seeds) criterion for the content of pesticide residues

2016 ◽  
pp. 278-283
Author(s):  
L.N. Chervyakova ◽  
T.P. Panchenko ◽  
N.M. Adamenko
Keyword(s):  
Quality Control ◽  
Mass Fraction ◽  
Phosphorous Acid ◽  
Agricultural Products ◽  
Photometric Method ◽  
Sunflower Seeds ◽  
Method Of Determination ◽  
Active Substances ◽  
Corn Grain

The method of determination of phosphorous acid and aluminum phosphite photometric method which allows to evaluate the mass fraction of active substances in the grain of corn and sunflower seeds, and gives the ability to control their content at the level of hygienic standards.

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