The manuscript describes a new method of red beet processing and the technology of manufacturing food colorant from the juice concentrate, which is natural, safe and useful analogue to existing expensive offers on the market of similar goods that have chemical origin not useful for regular consumption. Nowadays in order to give to food products a colour, close to natural coloring of fruits and vegetables, expensive synthetic dyes are used, which might have cancer-inducing effect when being accumulated by human organism. Therefore improving the technology for producing food grade dye from red beet juice is remarkably important task. Currently, there is a problem for vegetable processors – pectin substances complicate the process, like the illumination of juice and negatively affect its storage capacity. The article below reveals and substantiates the necessity of using a natural carbon-containing adsorbent shungite for the purification of beet juice from pectin substances. On the basis of the study, the authors suggest a more cost-effective way of producing a food dye from juice concentrate, which allows avoiding usage of expensive enzyme processing additives.
Abstract. The study was aimed to determine and compare some technological properties of different wheat species samples (Triticum spelta L.; Triticum dicoccum (Schrank) Schuebl. and coloured-grain wheat (Triticum aestivum L.)) originated from Central Ukraine location. Those species were evaluated and compared in traits related to ethanol production as the grain yield, content of protein, starch, and falling number. The research was based on the field experiment carried out at the Agronomy experimental station of the National University of Life and Environmental Sciences of Ukraine (Kyiv region) during the period 2014-2015. The data were analysed using ANOVA method. The difference of the weather conditions among the experimental years did not have significant influence on the examined parameters. On the other hand, quality parameters significantly depended on the wheat species. The results obtained indicated significant difference between species in the ethanol yield and falling number compared to protein and starch content. The highest ethanol yield was detected in colouredgrain wheat 8.72-8.80 w/w % due to the highest starch content 64.4 % in average. At the same time the ability of foaming, which causes negative effect during the fermentation process, was the highest in emmer wheat samples 20.8 ml⋅g -1 . Overall it should be noted that all three examined wheat species had poor technological properties for bread producing in most characteristics; that is why it is necessary to look for other ways of processing these grain.
In the article it is offered to enter in the technological audit of the lime department of sugar factory the adjusted technique of the definition of the maintenance of calcium carbonate in carbonate breed. For this purpose, a complete chemical analysis of limestone was performed, which includes determination of moisture content, impurities insoluble in hydrochloric acid, the amount of one and a half oxides of aluminum and iron, calcium carbonate (advanced method), and magnesium carbonate, calcium sulfate, alkali metal oxides, potassium, and sodium. The obtained experimental data are summarized in one table and the material balance of all components of carbonate bedrock is summarized. The proposed method made it possible to obtain objective data on the component composition of the carbonate material. This, in turn, avoids many technological problems, namely to reduce the formation of melts in the lime kiln, improve the filtration of juices, increase the ability of lime to chemically interact with water, reduce the volume of water on the juicer etc. Thus, the use of the recommended method for determining calcium carbonate (CaCO3), as part of the technological audit, will allow early adjustment of the process, which will give maximum energy and resource savings, as well as increase the level of environmental friendliness of the enterprise.
This article discusses the influence of the methods of lime cream generation and its physicochemical properties on raw juice purification process. It offers some measures for the raw juice clarification process failure prevention that stem from the methods of lime cream preparation. The electrokinetic potential of the lime cream is studied and the structure of calcium hydroxide micelle is proposed.
A recent interest in the usage of different wheat species for organically grown healthy food has led to resurgence in cultivation not only of hulled wheat, but also of coloured-grain wheat, which contains a large number of nutrients that have vital importance for human feed. The study was aimed to determine and compare the technological properties of Triticum spelta L., Triticum dicoccum (Schrank) Schuebl and colouredgrain wheat (Triticum aestivum L.). The research was based on field experiment carried out at the Agronomy experimental station of National University of Life and Environmental Sciences of Ukraine (Kyiv region) during the period 2014-2016. The data were analyzed using ANOVA method. The difference of weather conditions among experimental years did not have significant influence on examined parameters. On the other hand quality parameters significantly depended on the wheat species. The results obtained indicated that the highest protein content was testified in emmer wheat 20.8 %, but the highest wet gluten yield (30.8 %) and as a result better rheological dough properties was determined in spelt wheat. Significantly the least values for such key parameters as flour strength (W), water absorption, sedimentation value were found examining T. aestivum (coloured). Overall it should be noted that all three examined wheat species had poor technological properties for bread producing in most characteristics, except protein content.
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