Recipe Design Research Articles

Recipe design and study of quality characteristics of meat-vegetable semi-finished products for nutrition of patients with diabetes mellitus

Product-line expansion and increase in production of functional meat products in order to form a healthy nutrition and improve the nutrition status of the population are the priorities of the state policy. Most of the food for nutrition of patients with diabetes mellitus is made using sugar substitutes which do not always meet the requirements of the diet. Meat semi-finished products intended for patients with diabetes mellitus should be a source of biologically complete protein and vitamins; have reduced content of carbohydrates, fat, salt and calories, take into account metabolic disorders in the body of patients. The formalization of biomedical requirements for semi-finished products for nutrition of patients with diabetes mellitus was carried out, as well as selection of ingredients for the recipe enriched with vegetable components that contribute to the improvement of functional and technological properties and biochemical parameters of model minced meat systems. A computer simulation method was used to design a recipe for semi-finished products enriched with vegetable raw materials with a low glycemic index (GI) that reduce the level of posprandial glucose (PPG). Changes in the biochemical parameters of minced meat containing Jerusalem artichoke and flax seeds were studied. The influence of vegetable raw materials on the reduction of catalase and lipase activity with increase in the activity of amylase in the minced meat system was revealed. A comprehensive assessment of the nutritional value and safety of the designed semi-finished products is given.

Quality assessment and design of alcoholic beverages based on grain distillates

The article presents data on the method of quality assessment and the design of beverage recipes with the use of extracts of plant raw materials: oak, cherry and plum wood. The method includes establishing a correlation between physical-chemical and organoleptic indices of beverages and consumer properties with mathematical processing of experimental data and determining the optimal quantitative ratio of oak, plum and cherry wood extracts in blends, at which the beverage will have the maximum values of quality, organoleptic evaluation and “psychological price”. The optimal mix of extracts is 0-7% of oak wood extract, 70-100% plum wood extract, 0-25% cherry extract. The “Consumer quality” indicator was over 0.9, organoleptic evaluation was over 9.25, “psychological price” was over 500 rubles/l.

Design of bakery products for healthy nutrition using plant raw materials

Nutrition is a special factor in maintaining health. Studies by domestic and foreign scientists indicate the relationship between nutrition and the most common non-communicable diseases. This specificity determines the need for specialized products for various categories of the population with genetic changes, existing diseases or characteristics of the living environment. Bakery products are regularly consumed in the diet of the Russian population. The latest market trends are the growing demand for bakery products with cereal additives for dietary and diabetic purposes. An integrated approach to solving the problem is provided through research in the design of recipes and technologies for new types of bakery products, including through the use of new plant raw materials. Chia seeds contain essential amino acids, vitamins (mainly B), minerals (calcium, potassium, iron, magnesium, phosphorus and zinc) and antioxidants. The use of chia seeds as a vegetable component in the technology of bakery products allows obtaining a product that combines not only high organoleptic properties, but also enriched with minor food components. Analysis of the chemical composition of the brioche buns (brioche) made it possible to conclude that the products produced with the use of chia seeds have a high nutritional value. Thus, the content of dietary fiber in the model sample is 2 times higher than the values of the control sample, covering 10% of the daily requirement, the content of omega-3 and omega-6 polyunsaturated fatty acids satisfies the daily requirement by 87.9% and 19.2%, respectively. Studies of the effect of chia seeds on the organoleptic characteristics of a brioche bun (brioche) allow us to conclude that there is a pronounced effect of the ingredients introduced on the appearance, color of the crust and the state of the crumb, but does not lead to a change in the taste and smell of baked products. The effect of chia seeds on the quality of products during storage was determined

Mathematical design of blangange recipes for horeca sphere and determination of their quality indicators

The object of research is a composition of aerated dessert with a balanced nutritional composition for nutrition of people suffering from hypolactasia. The article describes the mathematical and computer design to obtain recipe compositions of desserts, namely blancmange «Fruit Breeze» and «Protein Breeze» with high content of vitamins and protein. When designing blancmange recipes, the main goal was to obtain the maximum value of the product with the following content of nutrients (per 100 g of finished product):– fat – not more than 11 %;– monocarbohydrates – not more than 65 % and not less than 50 %;– dry matter – not more than 85 % and not less than 96 %;– proteins – not less than 20 %.Optimization of blancmange formulations was performed using the Excel Solver of the MS Excel spreadsheet (WINDOWS 2010). The content of basic macronutrients in a portion of «Fruit Breeze» is 69.77 g/portion, in a portion of «Protein Breeze» – 78.55 g/portion. The developed products have a high content of protein, and they do not contain lactose, which is important in terms of meeting the needs of the human organism with hypolactasia.The change of sensory and microbiological parameters of the developed desserts during storage for 5 days at a temperature of (4±2) °С with a humidity of 70–85 % in glass and polypropylene containers was determined. The obtained data of the study of qualitative indicators showed that under certain storage conditions, the content of sanitary-indicatory microorganisms meets the sanitary requirements for sweet dishes. Sensory indicators during storage showed high values. Thus, the total sensory indicator after 5 days of storage for «Fruit Breeze» was 29.5 points, and «Protein Breeze» was 31.7 points out of 35 possible.Developed desserts can be recommended for use by people with hypolactasia, children, in the dietary nutrition.

Design of optimal wine distillation recipes using multi-criteria decision-making techniques

In this work, dynamic multi-objective optimization and multi-criteria decision making (MCDM) techniques were applied to design recipes for optimal alembic wine distillations. The optimization problem considered eight objectives associated with sensorial quality, food safety, productivity, and efficiency. Through correlation analysis of the optimal solutions, it was possible to reduce the original objectives into four conflicting objectives. Seven MCDM methods were tested to select the best recipes considering five scenarios. In the equal priority scenario, each multi-criterion decision-making algorithm selected different solutions. In scenarios with higher priority for a single objective, most multi-criteria decision-making algorithms selected similar or identical solutions. A well balanced performance was achieved when a high priority was assigned to ethanol recovery. This work´s methodology can be easily adapted to define recipes for the optimal operation of any fruit batch distillation process.

Non-convex chance-constrained optimization for blending recipe design under uncertainties

A global optimization algorithm is proposed to design blending recipes for gasoline production with nonlinear mixing law and parameter uncertainty. Important fuels, such as gasoline, are produced by mixing several intermediate feedstocks in such a way that all quality specifications are met, and total profit is maximized. Conventional blending design approaches that rely on linear models and deterministic optimization may generate a suboptimal or infeasible solution due to model inaccuracy and failure to account for parameter uncertainty. The proposed work designs the blending recipe subject to chance constraints with normally distributed uncertain parameters and nonlinear mixing rule. The resulting non-convex joint chance-constrained program is solved to a near-global optimum through second-order cone relaxation, branch-and-bound, optimality-based bound tightening, and reformulate-linearization techniques. A case study involving nine feedstocks and two grades of gasoline is presented to demonstrate the effectiveness of the proposed method.

Large-scale regionalised LCA shows that plant-based fat spreads have a lower climate, land occupation and water scarcity impact than dairy butter

PurposeIn light of the sustainable diet debate, we conducted a large-scale regionalised LCA to answer the following questions: (i) does the climate advantage hypothesis of plant-based fat spreads and creams over dairy butter and cream hold regardless of the variabilities of product recipes, geographies and the influence of land use change (LUC)? (ii) Considering the climate-water-land nexus, is there a risk of shifting impacts from climate to water scarcity and land occupation, and what are the key opportunities for impact mitigation?MethodsA framework for conducting a large-scale regionalised LCA was developed and applied to compare the environmental impacts of 212 plant-based fat spreads, 16 plant-based creams and 40 dairy alternatives sold in 21 countries per 1 kg of product. Data was compiled for different product recipes, key ingredient sourcing countries, production factory locations, energy mixes, packaging designs, transportation and end-of-life scenarios. Spatially (archetype) differentiated agricultural life cycle inventory data were generated, as well as LUC emissions for agricultural ingredients. A total of 18 environmental indicators were assessed.Results and discussionAll plant-based spreads had a significantly lower climate impact than butter, with and without LUC inclusion. The regionalised analysis highlighted large variabilities across products, ranging from 0.98 to 6.93 (mean 3.3) kg CO2-eq for 212 plant-based spreads and 8.08 to 16.93 (mean 12.1) kg CO2-eq for 21 dairy butter with 95th confidence interval. The main drivers of GHG emissions for plant-based products are oilseed farming and the associated LUC emissions, which can vary significantly depending on type of oilseeds, quantity and sourcing country; in the worst-case scenario, the climate advantage is no longer valid due to LUC. Thus, the inclusion of LUC is essential for a robust assessment and hotspot identification. Overall, the risk of shifting impact was small, as most of the plant-based spreads also had lower impacts for water scarcity footprints and land occupation; 8 of the 212 products were not lower, due to oilseed ingredients with high embodied impacts.ConclusionsThis study confirmed that plant-based spreads had lower climate, water and land impacts than butter, despite variability of product recipes, geographies and influence of LUC. This research offers a framework for performing regionalised agricultural LCA for a large portfolio of products thereby enabling identification of inter-product variabilities and hotspots for the development of mitigation strategies. Key mitigation opportunities include reducing oilseed ingredients’ embodied impacts by optimising product recipe design and adapting supply chain sourcing and agricultural practice.

济南市某幼儿园学龄前儿童的营养调查分析与食谱设计

济南市某幼儿园学龄前儿童的营养调查分析与食谱设计

Suitability of recycled concrete aggregates from precast panel buildings deconstructed at expired lifespan for structural use

Abstract This paper presents experimental research conducted to verify the suitability of a specific type of recycled aggregate concrete (RAC) for structural use. The recycled concrete aggregates (RCA) used in the RAC mixtures considered here were obtained from precast panels taken from high-rise buildings, which are typical residential structures in former Eastern Bloc countries of the European continent. Precast panels from these buildings are often considered to be unsuitable sources for structural RAC mainly on account of their poor material base and the low-skilled construction workforce and questionable quality control involved in their production. The scope of testing was determined according to guidelines stated in the EN 206-1 standard. During the execution of the tests, the following characteristics were determined for the RCA: particle size distribution; amount of fine particles; particle density; water absorption; shape index and Los Angeles abrasion resistance. Afterwards, RAC specimens were prepared on the basis of recipes developed in accordance with the EN 12390 standard, and underwent tests which evaluated the following properties: slump; air content; fresh concrete density; compressive strength; flexural strength; hardened concrete density and water absorption. The gained test results show the technical suitability of the tested RCA sources for producing medium strength structural RAC. The obtained RCA water absorption values are relatively high compared to natural aggregate (NA), and the 28-day strengths exhibited by most of the RAC specimens are one class lower than the target values. In spite of these deficiencies, the tested RCA still can be classified as suitable for medium strength structural RAC provided that these predispositions are taken into account during recipe design. The necessity to test the properties of RCA, as soon as its source is taken into consideration, reduces possibilities for general conclusions. Nevertheless, the paper provides concrete manufacturers with practically applicable information for the processing of precast panels from deconstructed buildings, gathering a suitable RCA and the production of structural RAC.

Seed Recipe Design for Batch Cooling Crystallization with Application to l-Glutamic Acid

In this paper, a seed recipe design is proposed for batch cooling crystallization to obtain the desired product attributes including product yield and product size distribution, based on simulation studies and experiments on β-l-glutamic acid (β-LGA) crystallization. The impact of seed recipe on product attributes is investigated based on the population balance model (PBM) simulations with respect to the size-dependent growth of crystals. It is found that the product yield is primarily affected by the seed loading ratio (SLR) and the batch time, but less affected by the mean size and variance of seeds. Smaller seeds could improve the product yield, and in contrast, larger seeds facilitate the growth into larger crystals but require a larger SLR to ensure the product yield. By introducing an objective function for optimization with the above PBM, a seed recipe design is given for obtaining the desired product attributes as above-mentioned. In addition, it is found that washing seeds by the solvent is necessary to ensure seed quality for quantitative seed recipe design and implementation, by comparing three different seed preparation methods. Simulation tests and experiments well demonstrate the effectiveness of the proposed seed recipe design for seeded batch cooling crystallization.

ФОРМИРОВАНИЕ АССОРТИМЕНТНОЙ КОНЦЕПЦИИ СПОРТИВНЫХ ФИТОНАПИТКОВ

Aim. The aim of this article is to establish the way of optimizing the nutritional value of mass-produced sports plant drinks to improve their consumer properties and create the assortment concept based on the results of the survey on consumer preferences of students involved in sports. Materials and Methods. We studied the questionnaires of the real and potential consumers of sports plant drinks. Questionnaires for the survey were prepared in advance and contained open questions with one or several possible answers. The survey on consumer preferences in sports plant drinks was conducted among students involved in physical education and sports aged 20 and older. The sample consisted of 200 university students selected randomly (undetermined approach). Results. Based on the results of the survey, we established the ways of optimizing nutritional value and created an assortment concept for mass-produced sports plant drinks with vegetable derivatives as a promising source of functional ingredients to improve the abovementioned drinks and their consumer properties. Conclusion. Further studies should be aimed at establishing consumer preferences considering package volume and design, intensity and type of sweeting agent, additional information on consumer experience and properties. We are also planning to study the design and development of recipes and technological schemes for the new types of mass-produced sports plant drinks, providing the possibility of variable assortment development and development of the distribution strategy.

Dynamic interactions of inorganic species at carbonate/brine interfaces: An electrokinetic study

Adjusting brine chemistry during waterflooding of carbonate and clastic reservoirs shows favorable impact on oil recovery. In carbonates, inorganic ions in the injection water play a key role on altering rock-fluid interactions and subsequently influencing rock wettability. Emphasis in this study is given to the direct measurements of carbonate particles zeta potential at different ionic content and aging times. A disturbance at interfaces was observed for most brine solutions especially within the first hour of interactions. The zeta potential of particles became steady with time as a result of attaining chemical equilibrium at interfaces. Individual ions including cations, and anions altered carbonate zeta potential and interacted differently at interfaces, in spite of having an identical salinity. Monovalent ions, for example sodium, significantly reduced the absolute surface potential of limestone particles. The hardness ions, calcium and magnesium, reversed the zeta potential of both calcite and limestone particles towards the positive side. The electrical properties, in general, were found to be affected by the ionic content and cation to anion ratio in the injection water. The dissolved divalent cations play a role in the interactions at the Stern layer boundary, which eventually impact the zeta potential at interfaces. In view of these zeta potential results, specific brines – SmartWater (10-times diluted seawater), key ions (calcium, magnesium and sulfates) and salt solutions containing strictly sodium or sulfate – were able to create electrical repulsions between oil/water and carbonate-particles/water interfaces. As a result, such tailored brines will alter the rock wettability to water-wet and therefore can enhance the oil recovery in carbonate reservoirs. This further understanding of ions specific impact on surface potential, hence wettability, provide essential insights for the successful design of optimal SmartWater recipes.

Ultra-thin MoO3 film goes wafer-scaled nano-architectonics by atomic layer deposition

From the technical and design points of view, it is quite difficult to maintain the integrity of nano-films during the deposition process to fabricate practical devices based on ultra-thin semiconductor films. Thus, defect-free wafer-scaled development of ultra-thin quasi two-dimensional (2D) oxide semiconductor films represents serious challenges. Plasma-enhanced atomic layer deposition (PE-ALD) made it possible to fabricate ultra-thin MoO3 nano-films (4.6nm) over the wafer-scaled granular Au electrode. The detailed ALD recipe for ultra-thin MoO3 film was established and verified. The C12H30N4Mo and O2 plasma were used as Mo precursor and oxygen source, respectively. The growth of crystalline phases was observed when the ALD temperature of 250°C was employed. Higher ALD temperature resulted in an increase of growth rate over Au substrate (1.21Ǻ/cycle). The precise recipe design enabled the scalable fabrication of environmental sensors based on ultra-thin MoO3 films with precise thickness controllability. Electrochemical sensors based on the fabricated MoO3 nanostructures demonstrated reliable performance to hydrazine (N2H4) detection.

NMR analysis of t‐butyl‐catalyzed deuterium exchange at unactivated arene localities

Regioselective labelling of arene rings via electrophilic exchange is often dictated by the electronic environment caused by substituents present on the aromatic system. Previously, we observed the presence of a t‐butyl group, either covalently bond or added as an external reagent, could impart deuterium exchange to the unactivated, C1‐position of estrone. Here, we provide nuclear magnetic resonance analysis of this exchange in a solvent system composed of 50:50 trifluoroacetic acid and D2O with either 2‐t‐butylestrone or estrone in the presence of t‐butyl alcohol has shed insights into the mechanism of this t‐butyl‐catalyzed exchange. Fast exchange of the t‐butyl group concurrent with the gradual reduction of the H1 proton signal in both systems suggest a mechanism involving ipso attack of the t‐butyl position by deuterium. The reversible addition/elimination of the t‐butyl group activates the H1 proton towards exchange by a mechanism of t‐butyl incorporation, H1 activation and exchange, followed by eventual t‐butyl elimination. Density functional calculations are consistent with the observation of fast t‐butyl exchange concurrent with slower H1 exchange. The σ‐complex resulting from ipso attack of deuterium at the t‐butyl carbon was 6.6 kcal/mol lower in energy than that of the σ‐complex resulting from deuterium attack at C1. A better understanding of the t‐butyl‐catalyzed exchange could help in the design of labelling recipes for other phenolic metabolites.

High Throughput Selective Epitaxial Growth of In Situ Doped SiCP/SiP Layers for NMOS Devices Using a Si3H8/SiH3CH3/PH3/Cl2 Based Cyclic Deposition and Etch Process

In this paper an efficient deposition process based on Si3H8 (SiH3CH3, and PH3) is combined with a Cl2 based selective chemical vapor etch process. The most efficient and robust processes are isothermal and isobaric, since temperature or pressure changes add processing time, introduce complexity and potential instabilities. Therefore, in order to maximize process efficiency and stability, the aim is to compose isothermal and isobaric process recipes. Deposition profiles and etch profiles are decoupled by clever HW and recipe design and can be tuned independently. [C] concentration and deposition profiles are, to a good approximation, independently optimized, using temperature dependent [C] incorporation and mass flow dominated deposition profile. Important metrics for SiCP epitaxial quality are growth-per-cycle (GPC) and epitaxial etch-to-deposition ratio. Once process temperature and pressure, as well as Si3H8/SiH3CH3/ PH3 deposition gas ratios (determining SiCP alloy composition) are determined, GPC can be adjusted using appropriately chosen (equal) deposition/etch times and the final total film thickness can be targeted by adjusting number of cycles.

Performance and leaching analysis of a novel coal sludge-based backfill material

In this article, an innovative backfill material is introduced as a green material largely utilizing two major coal mining waste: coal refuse and coal sludge. Coal refuse is rock-like solid waste, comparatively, raw coal sludge is slurry. A smart recipe design of backfill material was introduced, which contains only 1 % of cement and the rest 99 % of raw material is from industry waste. The backfill material at 75 % pulp density shows excellent performance such as high unconfined compressive strength, great flowability, and low bleeding rate. Also, the article discusses the morphology change of the backfill harden body during different curing ages, the observation through SEM–EDS illustrates the distinguished morphological characterization of the needle-like ettringite and amorphous gel. Furthermore, TCLP results indicate that this designed backfill material is environmentally acceptable and none of the heavy metal leaching has over the limitation by US Environmental Protection Agency (EPA).

A Model-Based Framework to Optimize Pharmaceuticals Freeze Drying

This article is focused on the design of pharmaceutical freeze-drying recipes using in-line or off-line tools. In particular, the model predictive control system is here used to optimize the in-line process, and the design space is used for off-line optimization. Because both methods uses a mathematical model of the process, the problem of estimating the model parameters, including their uncertainty or variability in the lot of vials, is addressed. Then, the strengths and the weaknesses of the various methods are discussed, with particular emphasis on their robustness and their application in industrial-scale freeze dryers. In particular, the ability of the model predictive control tool to obtain the optimal recipe in only one run and its capacity to manage the system in case of an in-line modification of the product properties are shown. For this purpose, experimental results obtained for sucrose- and mannitol-based formulations are presented.

Compound and Application Performance of the Plant-Based Anti-UV Finishing Agent

The pure natural anti-UV finishing agent was extracted respectively from turmeric,Scutellaria and rhubarb by the method of water circumfluence.The compound experiments of anti-UV finishing agent were arranged according to uniform recipe design UM15(153)table,and the best compound program was obtained.The silk fabrics were treated by the compound solution and the UV transmittance,surface morphology,washability,air permeability,capillary effect,breaking strength and breaking elongation of the treated fabrics were measured.The results show that,the UV transmittance T(UVA) of the treated fabric after is 2.61%,T(UVB) is 2.62%,UPF is 41.62.The effect of anti-UV finishing agent is excellent, and the wearabilities of the fabric are not affected.

Freeze-drying modeling and monitoring using a new neuro-evolutive technique

This paper is focused on the design of a black-box model for the process of freeze-drying of pharmaceuticals. A new methodology based on a self-adaptive differential evolution scheme is combined with a back-propagation algorithm, as local search method, for the simultaneous structural and parametric optimization of the model represented by a neural network.Using the model of the freeze-drying process, both the temperature and the residual ice content in the product vs. time can be determined off-line, given the values of the operating conditions (the temperature of the heating shelf and the pressure in the drying chamber). This makes possible to understand if the maximum temperature allowed by the product is trespassed and when the sublimation drying is complete, thus providing a valuable tool for recipe design and optimization.Besides, the black box model can be applied to monitor the freeze-drying process: in this case, the measurement of product temperature is used as input variable of the neural network in order to provide in-line estimation of the state of the product (temperature and residual amount of ice).Various examples are presented and discussed, thus pointing out the strength of the tool.

D2 レシピ設計プロジェクト推進能力向上のためのシミュレーションベースドマネジメント(P2M理論その他研究トラック,「P2Mミッション達成型プロジェクト・プログラムマネジメント」-東日本大震災と福島原発事故の検証-)

D2 レシピ設計プロジェクト推進能力向上のためのシミュレーションベースドマネジメント(P2M理論その他研究トラック,「P2Mミッション達成型プロジェクト・プログラムマネジメント」-東日本大震災と福島原発事故の検証-)