scholarly journals NEW COMPOSITION AND METHOD FOR PRODUCING PASTA

2020 ◽  
pp. 69-73
Keyword(s):  
Vegetable Oil ◽  
Economic Efficiency ◽  
Nutritional Value ◽  
Microwave Drying ◽  
Drying Process ◽  
High Quality ◽  
Technological Processes ◽  
Innovative Methods

The main objective of this study is to develop a composition of pasta containing a mixture of ginger, lemon and mint powder, as well as a combination of legumes and cereals with high nutritional value. This will expand the range of pasta. The problem of achieving high quality and economic efficiency is solved by improving several technological processes and using innovative methods. The effectiveness of using innovative methods of sublimation and microwave drying is shown in comparison with the drying process of instant pasta by frying it in vegetable oil.

scholarly journals Microwave drying in fluidized bed to dehydrate microencapsulated Saccharomyces cerevisiae cells. Temperature control strategies.

2018 ◽  
Author(s):  
J. Mardaras ◽  
J. I. Lombraña ◽  
M. C. Villarán
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Food Processing ◽  
Control Strategies ◽  
Cell Activity ◽  
Microwave Drying ◽  
Thermal Gradients ◽  
Processing Conditions ◽  
Drying Process ◽  
High Quality ◽  
High Viability

Alginate microcapsules containing cell yeasts of the species Saccharomyces cerivisae, used as a reference microorganism, were studied here to improve the protection of cell activity during food processing. Here a novel drying process was proposed to optimize processing conditions. The dehydration of microcapsules by microwaves and under near fluidizing conditions (NFMD), allows performing dehydration employing lower temperatures to maintain high viability levels and a high quality end product. Thus, strategies based on the combination of different thermal gradients and processing temperatures were analysed through a series of NFMD experiments. Keywords: microwave drying, fluidization, probiotics, cell viability 

scholarly journals ФОРМУВАННЯ ТЕХНОЛОГІЇ ОЧИСТКИ РОСЛИННОЇ ОЛІЇ В УМОВАХ МІНІ-ЦЕХІВ

2018 ◽  
Vol 82 (1) ◽  
Author(s):  
Петро Ігорович Осадчук ◽  
Іван І. Дударев
Keyword(s):  
Technological Process ◽  
Vegetable Oil ◽  
Nutritional Value ◽  
Vacuum Chamber ◽  
Edible Oils ◽  
Small Scale ◽  
Block Type ◽  
High Quality ◽  
Physical Methods ◽  
Technical Complex

Створено комплекс технічних засобів, що включає обладнання і блоки пресування насіння, адсорбентної рафінації, гідратації і коагуляції, центрифугування і дезодорації, очищення і мікрофільтрації олії. Конструкції технічних засобів дозволяють компонувати окремі складові частини поблочно (модульно), враховуючи умови їх розміщення у мало контурних цехах. У технологічному процесі, за необхідності використовується ультразвуковий кавітатор для зниження кислотності олії. Сформований за цим принципом комплекс забезпечує одержання екологічно чистої рослинної олії за безвідхідною технологією, що актуальна для фермерських господарств. Олія такої якості відноситься до категорії кашерних продуктів.  To obtain high-quality edible oils, these should be as much as possible cleaned from concomitant substances, mechanical impurities, phosphatides, waxes, soap and hydrophobic fractions. This process can be realized on the basis of physical methods developed by us with the help of special centrifugal devices, ceramic microfilters, hydration means for purifying phosphatidic concentrate with subsequent belting filtration of mono-dibasic unsaturated acids A complex of technical means was developed, including equipment and blocks for pressing the seed, adsorbent refinement, hydration and coagulation, centrifugation and deodorization, cleaning and microfiltration of oils. Structures of technical means allow to compose separate components of a unit (modular), taking into account the conditions of their placement in small contour workshops. In the technological process, if necessary, an ultrasonic cavitator is used to reduce the acidity of the oil. The complex formed on this principle ensures the production of ecologically pure vegetable oil in the non-waste technology and in the conditions of the farms. Oil of this quality belongs to the category of casserole products.The technological process involves pressing the seeds, then feeding to a centrifuge for purification from mechanical impurities, for removing water and lightly flowing fractions into a vacuum chamber and microfiltration and lighting in the super-cleaner unit, an ultrasonic cavitator is used to reduce the acidity of the oil. The vegetable oil retains its organoleptic qualities and the nutritional value of the product. Such an effect is achieved by the use of only the production of oils, physical and mechanical processes, without chemical treatment. The technology is implemented by a compact small-scale technical complex, executed in a modular-block type, which is easy to control. 

scholarly journals EVALUATION OF ECONOMIC EFFICIENCY OF MANUFACTURING FUEL BRIQUETTES OF HIGH QUALITY

2020 ◽  
Vol 2 (155) ◽  
pp. 88-93
Author(s):  
О. Polyansky ◽  
О. Dyakonov ◽  
О. Skrypnyk ◽  
V. Dyakonov ◽  
I. Buzina
Keyword(s):  
Economic Efficiency ◽  
Practical Importance ◽  
Electric Energy ◽  
Component Composition ◽  
Microwave Drying ◽  
High Quality ◽  
Main Research ◽  
Cost Of Electricity ◽  
Waste Particles ◽  
The Cost

The paper evaluates the economic efficiency of the production of fuel briquettes of high quality. The main problems of the use of waste as fuel are noted. The main research results and a method for the efficient use of polyethylene waste as an energy-saturated component and a binder in the production of solid fuels are described. The technological scheme of a pilot plant and equipment necessary for the implementation of a method for producing briquettes are presented. As a result of improving the technology of manufacturing fuel briquettes, economic indicators were obtained for reducing the cost of electricity for grinding waste, increasing the cost of electric energy for mixing waste particles, reducing the cost of electricity, reducing the cost of electricity for drying, reducing the cost of electricity for sealed packaging.Technical and economic calculations show that the developed technology allows to reduce the time of technical cycles and reduce the technological area. A model of a technological process with an effective sequence of technological operations and the parameters of the optimal component composition are presented. The main factors that have a significant impact on the creation of the structural composition of solid multicomponent fuel are reflected. Defects of a new fuel briquette are shown. This perspective assessment, the relevance and practical importance of solving the problem of the efficient use of polyethylene waste in the production of solid multicomponent fuel is noted. A functional diagram of a device for technologically and economically optimal microwave drying of a briquette mixture in the manufacture of fuel briquettes is presented. This scheme allows you to fully automate the drying process of the briquette mixture, to obtain high quality briquettes and have total costs for the production of fuel briquettes and for drying the briquette mixture. Keywords: polyethylene waste, wood waste, fuel briquettes, biofuel, solid multicomponent composition.

HYDROPONICS IS A NEW PARADIGM AND A WAY OF FODDER PRODUCTION INTENSIFICATION

2020 ◽  
Author(s):  
Vladimir Popov
Keyword(s):  
Economic Efficiency ◽  
General Concept ◽  
New Paradigm ◽  
High Quality ◽  
Organic Product ◽  
Know How ◽  
Green Mass ◽  
Fodder Production ◽  
Adequate Quantity

Hydroponics is a way of intensification and a new paradigm of fodder production: from adaptive plant growing to operated cultivation of green mass of the set property. In a review the precondition of introduction of the alternative high-quality green foods "know-how" in completely controllable conditions are presented. Terms and definitions of the general concept and separate parts of hydroponic forage are given. Hydroponics makes for every day providing animals with the adequate quantity of high-quality forage. The hydroponics of forages allows to cultivate ecologically pure and organic product commercially, within economically defensible expenses. The synergy is shown and examples of zootechnical and economic efficiency are resulted.

Technical fitting-out of agriculture in terms of digitalization: A theoretical background

2020 ◽  
Vol 18 (12) ◽  
pp. 2391-2405
Author(s):  
A.K. Subaeva ◽  
G.S. Klychova ◽  
L.M. Mavlieva
Keyword(s):  
Production Process ◽  
Digital Technologies ◽  
Theoretical Background ◽  
Digital Economy ◽  
Energy Resources ◽  
High Quality ◽  
Study Methods ◽  
Technological Infrastructure ◽  
Agricultural Enterprises ◽  
Technological Processes

Subject. This article discusses the issues related to the technological infrastructure of agriculture, improving the efficiency of energy resources, minimizing labor and material costs, and ensuring the continuity of the production process. Objectives. The article aims to study methods to improve the technological infrastructure of agricultural enterprises in the digital economy terms. Methods. For the study, we used the methods of comparison and classification. Results. The article describes patterns of development of technological processes in agriculture in the digital economy. Conclusions. The technical fitting-out of agriculture in the digital economy should be considered as a set of measures to prepare the industry for the production of high-quality products, which implies the use of digital technologies that minimize human participation in the production process.

scholarly journals Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4153
Author(s):  
Doaa Abouelenein ◽  
Ahmed M. Mustafa ◽  
Simone Angeloni ◽  
Germana Borsetta ◽  
Sauro Vittori ◽  
...  
Keyword(s):  
Microwave Drying ◽  
Drying Methods ◽  
Volatile Profile ◽  
Drying Method ◽  
Drying Process ◽  
Total Volatile ◽  
Ethyl Hexanoate ◽  
Complete Destruction ◽  
Freeze Dried ◽  
Volatile Profiles

Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC–MS method, in addition to analysis of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03–96.88% of the total volatile compositions. Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were ethyl hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45 °C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcohols in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing.

Optimization of the microwave drying process for potato chips based on the measurement of dielectric properties

2019 ◽  
Vol 37 (11) ◽  
pp. 1329-1339 ◽  
Author(s):  
GuiYi Luo ◽  
ChunFang Song ◽  
Pu Hongjie ◽  
Zhenfeng Li ◽  
Wanxiu Xu ◽  
...  
Keyword(s):  
Dielectric Properties ◽  
Potato Chips ◽  
Microwave Drying ◽  
Drying Process

Overview of engine oil replacement technologies in internal combustion engines of agricultural machinery

2020 ◽  
pp. 10-16
Author(s):  
S.A. Belov ◽  
I.V. Busin
Keyword(s):  
Economic Efficiency ◽  
Internal Combustion Engines ◽  
Internal Combustion ◽  
The State ◽  
Engine Oil ◽  
Combustion Engines ◽  
Lubrication System ◽  
Agricultural Machinery ◽  
High Quality

The article reviews four existing technologies for replacing engine oil and a method for determining its suitability for improving economic efficiency. It is established that the oil is replaced according to the need in accordance with the defect indicators. This technology of oil condition is characterized by a more complete use of its resource. The frequency of replacement is determined by the indicators of condition, which is monitored by special sensors built into the engine lubrication system. However, the difficulty of using this technology is due to the lack of high-quality devices for monitoring the state of running engine oil in the engine.

scholarly journals Broiler Breeder Performance in The Final Phase of Grower

JURNAL TERNAK ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 36
Author(s):  
Tetty Barunawati Siagian ◽  
Nabilah Khoirunnisa Nugraheni
Keyword(s):  
Broiler Chicken ◽  
Nutritional Value ◽  
Bodyweight Gain ◽  
Conversion Ratio ◽  
Feed Conversion Ratio ◽  
Feed Consumption ◽  
Feed Conversion ◽  
Final Phase ◽  
High Quality ◽  
Broiler Breeder

One of the comestibles that have high nutritional value and are easy to obtain is chicken. The higher demand for chicken must be accompanied by an increase in production. It is important for the breeder of broiler chicken to choose high quality Day Old Chick (DOC) from the broiler breeder which also has high quality and productivity. The type of broiler breeder that is grown in PT. Karya Indah Pertiwi is Ross 308. Observations were made when the chickens were 18th to 21st weeks old in 6 henneries totaling about 10,000 chickens. The performance of broiler breeder observed were feed consumption, bodyweight gain, feed conversion ratio, and uniformity. Feed consumption of broiler breeder at 18th to 21st week was 659.4 g/chicken, 700,583 g/chicken, 742,116 g/chicken, 767.2 g/chicken. Bodyweight gain at 18th to 21st week was 143.51 g/chicken, 193.3 g/chicken, 63.43 g/chicken, 167.96 g/chicken. Feed conversion ratio at 18th to 21st week was 4.5, 3.6, 11.6, 4.5. The uniformity at 18th to 21st week was 77%, 81%, 81%, 81%. In conclusion, the value of feed consumption for broiler breeder at PT. Karya Indah Pertiwi was increasing every week. Bodyweight gain at 20th week was lower than 18th, 19th, and 21st week. The value of feed conversion ratio at 20th week was higher than at 18th, 19th, and 21st week. Chicken uniformity value at 18th week was not good it was at 77%, while at the 19th, 20th, and 21st week it was quite good at 81%.

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