THE QUALITY ANALYSIS OF CHOCOLATE CONFECTIONERY PRODUCTS IN RESTAURANT BUSINESS

Honey wines

10.15414/2020.9788055222721 ◽

2020 ◽

Author(s):

Aleksander Litovchenko

Keyword(s):

Quality Control ◽

Raw Materials ◽

State Prize ◽

High Quality ◽

Sanitation And Hygiene ◽

The Times ◽

Standard Documents ◽

Grape Juices ◽

The Impact

The book presents the path of production development of honey wine, from the times of Kievan Rus to the present. A deep analysis of culture, honey winemaking, one of the best in its time in world practice, shows what heights were achieved, and how more than a century ago this art was lost. There were many different unsubstantiated sentences, primitive literature, in no way restoring the glory of our great ancestors and not meeting modern requirements for making wines in general. In the last century, as in the entire post-Soviet space, and in Ukraine, the use of honey in winemaking was prohibited and there were ao standard documents on its use for this purpose. The author, with the support of the country's government, while fulfilling the task of the Cabinet of Ministers of Ukraine to improve the quality of fruit and berry wines, produced at that time, it was possible to convince the country's leadership of the need to use honey for the preparation of high-quality honey fruit and berry wines. For this purpose, technical conditions TUU 202.13.022-99 were proposed, developed, and approved "Fruit and berry dessert wines with aromatic additives", where, in addition to the use of fruit and berry, spicy, aromatic, and medicinal raw materials, the use of honey was first laid. For the first time according to TUU, a number of honey wines were developed, approved, and mastered in produccion. At international competicions, such wines have received the highest awards, gold medals, and Grand Prix cups. Subsequently, with the participation of the largest scientific centers, GOST (DSTU 6036: 2008) was prepared. Fruit and berry wines, general technical conditions, in which the production of honey wines arc separated into another group. These regulatory documents fully regulate the production, release, and quality control of honey wines in Ukraine. The author offers a broad overview of the basic terrns and designations necessary for the production of high-quality fruit and berry honey wines. Provides and explains the modem requirements for the classification of honey wines, measures on safety, sanitation, and hygiene are seriously discussed, analyzes the main conditions and factors that detennine the quality of the necessary components, and the preparation of honey wines in general. Since honey wines can only be prepared using fruit and berry wines, including grape juices, the book provides the necessary overview in the processing of fruits, berries, grapes, the reception and quality control of raw materials, and the preparation of juices. Very important and inforrnative material is presented in the chapters on the selection and procurement of honey, for the preparation of honey fruit and berry and honey grape wines. Important sections on the impact of wine on the health and culn,re of wine consumption. The most common diseases and disadvantages of honey wines are described. A very informative and impressive list of honey wines, first developed in Ukraine under the guidance of the author, professor, doctor, technical sciences, Laureate of the State Prize of Ukraine in the field of science and technology Litovchentko A.M., in the amount of 48 items, practically from all raw materials available in Ukraine. To facilitate the work on the preparation of high-quality honey wines, 12 additional applications are presented, providing the main technological process of production. The book is of important practical, theoretical, and scientific interest.

Download Full-text

TECHNOLOGICAL ASPECTS OF HIGH QUALITY RAW MATERIAL OBTAINING FOR PECTIN PRODUCTION

Vestnik of the Russian agricultural science ◽

10.30850/vrsn/2019/6/47-50 ◽

1970 ◽

pp. 47-50

Author(s):

I. A. Ilina ◽

I. A. Machneva ◽

E. S. Bakun

Keyword(s):

Raw Materials ◽

Thermal Characteristics ◽

Environmental Safety ◽

Raw Material ◽

High Quality ◽

Temperature Conductivity ◽

Drying Temperature ◽

Plant Raw Materials ◽

Gel Forming Ability

The article is devoted to the study of the chemical composition, physical and thermal-pfysical characteristics of damp apple pomaces and the identifying patterns of influence of drying temperature the functional composition and gel-forming ability of pectin. The research is aimed at obtaining initial data for the subsequent calculation of the main technological, hydro-mechanical, thermal, structural and economic characteristics of devices for drying the plant raw materials, ensuring the environmental safety and high quality of pectin-containing raw materials, the reducing heat and energy costs. As a result of the study of the thermal characteristics of apple pomaces, the critical points (temperature conductivity – 16.5 x 10-8 m2/s, thermal conductivity – 0.28 W/m K, heat capacity – 1627 j/(kg K)) at a humidity of 56 % are determined, which characterizing the transition from the extraction of weakly bound moisture to the extraction of moisture with strong bonds (colloidal, adsorption). It was found that the pomaces obtained from apples of late ripening have a higher content of solids (21-23 %), soluble pectin and protopectin (2.5-4.5 %). Dried pomaces obtained from apple varieties of late ripening contain up to 25 % pectin, which allow us to recommend them as a source of raw materials for the production of pectin. The optimum modes of preliminary washing of raw materials are offered, allowing to the remove the ballast substances as much as possible. It is established that when the drying temperature increases, the destructive processes are catalyzed: the strength of the pectin jelly and the uronide component and the degree of pectin esterification are reduced. The optimum drying temperature of damp apple pomaces is 80 0C, at which the quality of pectin extracted from the dried raw materials is maintained as much as possible. It is shown that the most effective for the pectin production is a fraction with a particle size of 3-5 mm, which allow us to extract up to 71 % of pectin from raw materials.

Download Full-text

Analysis of Quality of Backyard Compost and Its Potential Utilization as a Circular Bio-Waste Source

Applied Sciences ◽

10.3390/app11104392 ◽

2021 ◽

Vol 11 (10) ◽

pp. 4392

Author(s):

Apolka Ujj ◽

Kinga Percsi ◽

Andras Beres ◽

Laszlo Aleksza ◽

Fernanda Ramos Diaz ◽

...

Keyword(s):

Crop Production ◽

Basic Education ◽

Raw Materials ◽

Nutrient Content ◽

Quality Analysis ◽

Weed Seed ◽

Quality Properties ◽

Seed Dispersion ◽

Materials Used

The use and quality analysis of household compost have become very important issues in recent years due to the increasing interest in local food production and safe, self-produced food. The phenomenon was further exacerbated by the COVID-19 pandemic quarantine period, which gave new impetus to the growth of small home gardens. However, the knowledge associated with making high-quality compost is often lacking in home gardeners. Therefore, the objective of this research was to find answers to the following questions: can the quality of backyard compost be considered safe in terms of toxicity and nutrient content? Can weed seed dispersion affect the usability of backyard compost? In general, can the circulation of organic matter be increased with the spread of home composting? In this study, 16 different house composts were analysed for stability, weed seed contamination, toxic elements, and nutrient content using analysis of variance. The results of the research showed that the quality properties of the composts (including their weed seed dispersion effect) were greatly influenced by the different techniques and raw materials used. The toxicity levels, as well as the content of macro and microelements, were within the parameters of safe-quality compost. The specific macronutrient (Ca, Mg) and micronutrient (Fe, Mn) contents of the tested composts have a similar and, in some cases, more favorable nutrient supply capacity in crop production than the frequently-used cow manure-based composts. With a plan of basic education on composting, there is potential to encourage farmyard composting.

Download Full-text

Synthesis of Low Viscosity Polydimethylsiloxane Using Low Grade of Octamethylcyclotetrasiloxane

Materials Science Forum ◽

10.4028/www.scientific.net/msf.1028.365 ◽

2021 ◽

Vol 1028 ◽

pp. 365-370

Author(s):

Diba G Auliya ◽

Soni Setiadji ◽

Zulfi Mofa Agasa ◽

Fitrilawati ◽

Norman Syakir ◽

...

Keyword(s):

Ring Opening ◽

Raw Materials ◽

Vitreoretinal Surgery ◽

Production Costs ◽

Low Grade ◽

High Grade ◽

High Quality ◽

Low Viscosity ◽

Polymerization Method

Polydimethylsiloxane (PDMS) has been widely used as a vitreous humour substitution in vitreoretinal surgery. Due to its limited availability and increasing domestic needs, the price of PDMS in Indonesia became very expensive. Previously, we reported the synthesized of PDMS from a high grade of monomer of 98% of Octamethylcyclotetrasiloxane (D4) and found that all PDMS samples produced high quality samples similar to that of commercial one. However, by considering the ease of obtaining raw materials and also the production costs, the synthesis of PDMS using monomer which easy to be found in Indonesia and low production costs is needed to be developed. Here, we reported the synthesis of PDMS using low grade of 96% of D4 in order to produce high quality of PDMS with low viscosity that can be used for vitreous humous substitution in vitreoretinal surgery. PDMS samples with low viscosity value of 0.94-1.35 Pa.s have been successfully synthesized from low grade of D4 and MM using ring-opening polymerization method. The yields of PDMS resulted in this research were in the range between 67.27% and 76.26%. From FTIR spectroscopy, it is found that all synthesized samples have structure and functional groups similar to PDMS using high grade of monomer of 98% Octamethylcyclotetrasiloxane (D4). From refractometer and surfgauge measurements, all samples have refractive index in the range of 1,4034-1,4040 and the value surface tension was 21 m.N/m.

Download Full-text

RESEARCH OF THE POSSIBILITY OF COOKING GLUTEN-FREE COOKIES WITH THE USE OF HYDROCOLLOIDS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2021.1.19 ◽

2021 ◽

Author(s):

А.К. СТРЕЛКОВА ◽

И.Б. КРАСИНА ◽

К.Н. СТОРЧЕУС ◽

Е.В. ФИЛИППОВА

Keyword(s):

Wheat Flour ◽

Xanthan Gum ◽

Guar Gum ◽

Raw Materials ◽

Sensory Properties ◽

Gluten Free ◽

Water Binding ◽

Gum Tragacanth ◽

Confectionery Products

Необходимость разработки безглютеновых продуктов обусловлена ростом численности людей страдающих целиакией, распространенность которой составляет 1 случай на 100–200 человек населения. Решение проблем, возникающих при производстве безглютеновых мучных кондитерских изделий, делает актуальным поиск новых видов сырья, не содержащего глютен и способного улучшать потребительские свойства изделий. В качестве источника безглютенового сырья была выбрана гречневая мука (ГМ). Получено безглютеновое печенье из ГМ в сочетании с различными гидроколлоидами – камедями акации, трагаканта, гуаровой и ксантановой, которые по отдельности добавляли в образцы ГМ в количестве 1г/100 г, и исследовано его физико-химические и сенсорные свойства в сравнении с аналогичными свойствами печенья из пшеничной муки (ПМ). Установлено, что образцы ГМ с добавкой камедей имеют более высокое содержание влаги, а печенье, полученное из смеси ГМ с камедью по разработанной нами технологии, – большую толщину, массу и сниженную прочность при разрушении по сравнению с ГМ и печеньем, изготовленным из нее. При сенсорной оценке качества изделий, проведенной по девятибалльной гедонистической шкале, установлено, что самые высокие показатели качества имеет печенье из ПМ, самые низкие – печенье, приготовленное из ГМ. Внесение камедей улучшило сенсорные показатели изделий на основе ГМ. Лучшим признан образец печенья на основе ГМ с добавлением ксантановой камеди. Таким образом, использование гидроколлоидов улучшает водосвязывающую способность муки и сенсорные показатели изделия – цвет, аромат, вкус и дает возможность получить безглютеновое печенье достаточно высокого качества, сопоставимого с качеством печенья из пшеничной муки. The need to develop gluten-free products is due to the growing number of people suffering from celiac disease, the prevalence of which is 1 case per 100–200 people of the population. Solving the problems that arise in the production of gluten-free flour confectionery products makes it relevant to search for new types of raw materials that do not contain gluten and can improve the consumer properties of products. Buckwheat flour (BF) was chosen as a source of gluten-free raw materials. Gluten-free cookies from BF were obtained in combination with various hydrocolloids-acacia, tragacanth, guar and xanthan gums, which were separately added to BF samples in the amount of 1 g/100 g, and its physical and chemical and sensory properties were studied in comparison with similar properties of wheat flour cookies (WF). The purpose of this work is to obtain gluten-free cookies from BF in combination with various hydrocolloids – acacia gum, tragacanth, guar gum and xanthan gum, which were separately added to BF in the amount of 1 g/100 g, and to study its physical, chemical and sensory properties in comparison with similar properties of cookies from WF. It was found that the samples of BF with the addition of gums have higher moisture content, and the cookies obtained from a mixture of BF with gum according to the technology developed by us – a greater thickness, weight and reduced strength at destruction compared to BF and cookies made from it. In the sensory evaluation of the quality of products conducted on a nine-point hedonistic scale, it was found that the highest quality indicators are cookies made from WF, the lowest – cookies made from BF. The introduction of gums improved the sensory performance of BF-based products. A sample of BF-based cookies with the addition of xanthan gum was recognized as the best. Thus, the use of hydrocolloids improves the water-binding ability of flour and the sensory characteristics of the product – color, aroma, taste, and makes it possible to obtain gluten-free cookies of sufficiently high quality, comparable to the quality of cookies made from wheat flour.

Download Full-text

GENETIC VARIATION OF HUMPBACK GROUPER (Cromileptes altivelis) ON F1 AND F3 GENERATIONS

Jurnal Ilmu dan Teknologi Kelautan Tropis ◽

10.29244/jitkt.v5i1.7755 ◽

2013 ◽

Vol 5 (1) ◽

Author(s):

Sari Budi Moria Sembiring ◽

Tridjoko Tridjoko ◽

Haryanti Haryanti

Keyword(s):

Body Weight ◽

Genetic Variation ◽

Body Length ◽

Quantitative Characteristic ◽

Breeding Program ◽

High Quality ◽

Culture Technology ◽

Selection Of ◽

Rapd Method

Hatchery and culture technology of Humpback grouper has been developed. However, sometimes it is still found constraint in sedd production and caused instability of production due to failure by many factors. Breeding program become necessary to provide seed with high quality and good genetic variation. Quantitative characteristic selection is one of breeding program to improve productivity in grouper aquaculture. The aim of this research was to produce good phenotyphic and genotypic quality of Humpback grouper candidate broodstock. Selection of Humpback grouper F1 and F3 was done based on quantitative characteristic (body length and weight) and genotyphic characteristic by using ramdom amplified polymorphism DNA (RAPD) method. The results of conventional selection were found candidate broodstock of Humpback grouper F1 and F3 with body weight range from 170-210 g and 160-170 g consecutively. Heterozygosity values of Humpback grouper analized by RAPD of F1 and F3 were 0.7940 and 0.7749 consecutively and it was not significantly different. This value emphasis that population of this F3 Humpback grouper was still good to grow for broodstock. Keywords: genetic variation, humpback grouper, F1, F3.

Download Full-text

Quality characteristics of spatial furniture

Glasnik Sumarskog fakulteta ◽

10.2298/gsf0999135s ◽

2009 ◽

pp. 135-145 ◽

Cited By ~ 2

Author(s):

Dusan Skakic ◽

Igor Dzincic

Keyword(s):

Quality Control ◽

Quality Characteristics ◽

High Quality ◽

Production Economy ◽

Production Practice ◽

Basic Quality ◽

Quality Of Products ◽

Quality Production

The quality of products represents one of the key aims of any modern organized production. In the production practice, it is essential to establish the optimal relationship between quality, production economy and delivery deadlines. Furniture quality is evaluated by three levels and they are: basic quality, high quality and especially high quality. The results presented in this paper are based on the sample measurements of chairs and tables during 2007 and 2008 at the Institute for Furniture Quality Control.

Download Full-text

PENERAPAN STATISTICAL QUALITY CONTROL (SQC) PADA PENGENDALIAN MUTU MINYAK TELON (STUDI KASUS DI PT.X)

AGROINTEK ◽

10.21107/agrointek.v13i1.4920 ◽

2019 ◽

Vol 13 (1) ◽

pp. 72

Author(s):

Andan Linggar Rucitra ◽

S Fadiah

Keyword(s):

Quality Control ◽

Raw Materials ◽

Control Process ◽

Statistical Quality Control ◽

Statistical Quality ◽

Quality Control Process ◽

Fishbone Diagram ◽

Potential Factor ◽

Measurement Of Success

Telon oil is one of the traditional medicine in the form of liquid preparations that serves to provide a sense of warmth to the wearer. PT.X is one of the companies that produce telon oil. To maintain the quality of telon oil from PT.X product, required overall quality control that is starting from the quality control of raw materials, quality control process to the quality control of the final product. The purpose of this research is to know the application of Statistical Quality Control (SQC) in controlling the quality of telon oil in PT X. Final product quality become one of the measurement of success of a process, so it needs a good quality control. SQC method used in this research is Pareto Diagram and Cause and Effect Diagram. Pareto diagram is a bar graph that show the problem based on the order of the number of occurrences of the most number of problems until the least happened. A causal diagram is often called a fishbone diagram, a tool for identifying potential causes of an effect or problem. The result of applying the method indicates that 80% defect is caused by unsuitable volume and on the incompatibility of Expired Date (ED) code. The damage is caused by several factors namely the method, labor, and machine while the most potential factor is the volume conformity to reduce the number of defect products.

Download Full-text

Review on Standardization of Ayurvedic Medicine

Journal of Pharmaceutical Research International ◽

10.9734/jpri/2021/v33i57a33986 ◽

2021 ◽

pp. 194-199

Author(s):

Janmejay Pant ◽

. Ripudhaman

Keyword(s):

Quality Control ◽

Raw Materials ◽

Dosage Forms ◽

Classical Literature ◽

Scientific Methods ◽

Ayurvedic Drugs ◽

Drug Manufacturing ◽

And Storage ◽

Current Guidelines

Standardization in Ayurvedic formulations ensures the establishment of standards for the quality and purity of raw materials, quality control during the drug manufacturing process, production of a good quality finished product, storage and distribution to maintain the quality of the final product. It is an essential tool for establishing quality control methods for Ayurvedic drugs. In Ayurveda, standardization has been well defined and documented in the classical and contemporary texts. Still, these have been written with an individualistic intent and not for industrial or commercial purposes. Careful contemplation of the classical literature of Ayurveda was done, the current guidelines of WHO on standardization of herbal drugs, latest researches on the same via the internet were explored and examined in the purview of the newest standardization procedures. In this article, an attempt has been made to bring to light the classical references related to standardization, the milestones in this on-going pursuit have been exhibited, with the use of the latest scientific methods being incorporated for a standardized Ayurvedic drug. It can be concluded from the review that standardization in Ayurveda is an on-going process where one needs to be strictly vigilant about the new scientific methods to study the fine chemical procedures and the intermediate compounds formed, but at the same time be aware of the classical. Ayurvedic methods concepts of the procedure. Asava-arista's medicinal characteristics of Ayurvedic classical dosage forms, liquid dosage forms based on self-generated alcohol with faster absorption, long shelf life, and increased market conformity have led to a continuous rise in demand. New fermentation methods and packaging innovations tend to have been embraced by many Ayurvedic processing units. The importance of standardization of such goods is underlined by these advances in manufacturing, distribution and storage. Therefore, it is of concern to examine the latest manufacturing situation and the standardization of the dosage type regarding the procedure and the consistency and effectiveness of the finished product. In addition to the effort to include criteria of consistency and standardization, the study consists of an overview and deliberates on the importance of improvements made to the conventional preparation processes, ingredients and material used in the process and the potential impact on its efficacy.

Download Full-text

Reforestation of ‘Village Forest’ to Improve Sustaiability Creative Industries in Desa Siponjot

ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat ◽

10.32734/abdimastalenta.v5i2.5425 ◽

2021 ◽

Vol 5 (2) ◽

pp. 714-722

Author(s):

Noverita Sprinse Vinolina ◽

Antonio Marro Sipayung ◽

Dardanila ◽

Sondang Pintauli

Keyword(s):

Forest Restoration ◽

Raw Materials ◽

Economic Value ◽

Economic Benefits ◽

Musical Instruments ◽

Creative Industries ◽

Raw Material ◽

High Quality ◽

The Village

This program is conducted to assist Siponjot Village while empowering the people of Siponjot Village to be able to utilize and maximize the benefit of the village forest. Village forest might support the availability of raw materials required for making musical instruments, such as high quality of wood, including how to process wood waste from making musical instruments to be used as creative souvenirs and improve the economic value. The raw material for production determined its results of the production of wood-based musical instruments. Thus, in order to produce a high quality tanginang, hasapi, and gondang, which previously began to be produced by arts crafts in the Sitangkubang area of Siponjot Village, a high quality of raw materials is needed. The community service team surveyed the location of planting seeds for village forest restoration, provided socialization related to the importance of village forest cultivation and the suitability of the Siponjot Village area for the cultivation of these plants. Village forest restoration aims to maintain the beauty and beauty of the village. Implementation of village reforestation activities starting from socializing forest tourism and the strength of village forests to the community, followed by a discussion about village forest management and its economic benefits. Handover of a thousand units of forest plant seedlings given to the villagers of Siponjot as part of the forest restoration program in the area.

Download Full-text