Agroecological assessment of the effectiveness of irrigation  of tomato using electrolyzed water

Semenenko, S. Ya.; Lytov, M. N.; Chushkin, A. N.; Chushkina, E. I.

doi:10.18470/1992-1098-2019-3-61-70

Cited by 3 publications

(2 citation statements)

References 7 publications

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“…Through the second outlet, the remaining fat-water fraction was fed into the second tank (11). After that, it went through the second separator (FSTsP-1) with a onemillimeter inter-plate gap for further separation (13), resulting in the target product with a preset melting point (14,15,16).…”

Section: Experiments Numbermentioning

confidence: 99%

“…Even at low concentrations, electrochemically activated solutions demonstrate properties similar to concentrated acid and alkaline solutions [8,9]. Domestic and foreign research confirmed their effectiveness in various fields and resulted in a number of patents [10][11][12][13][14][15][16][17][18]. Some studies featured advanced production methods for electrolyzers and activated water with improved properties [19][20][21][22].…”

Section: Introductionmentioning

confidence: 99%

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Electrochemical activation as a fat rendering technology

Gorbacheva

Tarasov

Калманович

et al. 2021

Foods and Raw Materials

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Introduction. The existing methods of animal fat obtaining have certain disadvantages, hence fat extraction study highly is relevant. Electrochemically activated solutions are known to have a great potential for animal fat extraction. The present paper introduced a new advanced fat obtaining technology based on the principle of electrochemical activation. Study objects and methods. The research featured ostrich fat obtained by wet rendering in water and in an electrochemically activated solution (catholyte) using various processing methods and technological parameters. Standard methods helped define the physical and chemical parameters of the obtained fat samples. Results and discussion. The paper introduced a technological and hardware setup of an ostrich fat production line with the necessary equipment specifications. The research made it possible to define the optimal parameters for fat extraction: the salt concentration for the catholyte = 4 g/100 cm3, voltage = 40–42 V, pH = 11, and redox potential of the catholyte = between –600 and –700 mV. During the fat processing, cell membranes in the electrolyte were destroyed, which inactivated the enzyme system. The obtained combination of physical and chemical factors resulted in ostrich fat of high quality. Fat extraction in an electrochemically activated solution (catholyte) catalyzed the process and increased the fat yield, regardless of the processing temperature. The fat yield exceeded 58% at 55°C and catholyte pH of 11.0. At 95–100°C and pH of 9.5–10.6, it exceeded 95%. Conclusion. The new technology increased the fat yield, maintained its high quality, and reduced the processing cost. Therefore, the developed production line could be recommended for fat extraction of farm animals, depending on the intended use.

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Section: Experiments Numbermentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Electrochemical activation as a fat rendering technology

Gorbacheva

Tarasov

Калманович

et al. 2021

Foods and Raw Materials

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Investigation of the Modes of Operation of an Electroactivator for Disinfection of Vegetable Plants

Storchevoy,

Gurov

2024

Fundamental and Applied Scientific Research in the Development of Agriculture in the Far East (AFE-2022)

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Research of ostrich fat properties when melting in electrochemically activated medium

Gorbacheva

Tarasov

Sapozhnikova

2021

Vestn. Voronež. gos. univ. inž. tehnol.

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In recent decades, there has been a growing scientific interest in various kinds of technologies using electro-activated solutions with high reactivity and representing a powerful toolkit for intensification of production processes. However, theoretical knowledge about the regularities of change in fat properties during melting in an electrolyte is rather fragmentary, scarce and often contradictory. The work is devoted to the study of the main factors influencing the change in physical and chemical properties and yield of fat in the process of melting using catholyte, to substantiate the feasibility of its use and develop an industrial line for obtaining fat. The object of studies was ostrich fat obtained by traditional method – by melting in water and by experimental technology – in catholyte as well as technological regimes of fat extraction. According to the data obtained, the fat melted at pH of catholyte 11, temperature 100 and 75 °С was characterized by low values of acid number – 0,45 mg KOH/g and 0,40 mg KOH/g, respectively. The opposite trend was observed with a successive decrease in the alkalinity of the ECA medium and an increase in the melting temperature of the fat, which led to an increase in the content of secondary oxidation products in the experimental samples. It was found that due to the high reactivity of the EСA medium, the temperature and pH of the catholyte increased, the intermolecular interaction within the fat phase decreased, which increased the mobility of lipid molecules relative to each other. The lowest values of fat viscosity (0,42 and 0,4 kPa?s) were recorded when treating fatty raw materials in catholyte with pH 10.5 and 11 and temperature 100 °С. It is shown that increasing the pH of the catholyte contributes to minimizing the values of peroxide number of ostrich fat, in contrast to the heating temperature. It is established that processing of raw materials in catholyte at 75 °C resulted in the yield of fat 88,4–90,1%, which is almost 1,4 times higher than when melted in water. In the wet method of mellowing in water, denaturation of protein structures and a higher degree of fat extraction can be achieved at a mellowing temperature above 75 °C, in contrast to the proposed method of processing raw materials.

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Agroecological assessment of the effectiveness of irrigation of tomato using electrolyzed water

Cited by 3 publications

References 7 publications

Electrochemical activation as a fat rendering technology

Electrochemical activation as a fat rendering technology

Investigation of the Modes of Operation of an Electroactivator for Disinfection of Vegetable Plants

Research of ostrich fat properties when melting in electrochemically activated medium

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