Mass Fraction Of Moisture Research Articles

Использование семян льна-долгунца при производстве безалкогольного пива «Светлое»

Research is presented on replacing part of the barley malt with flax seeds in the production of beer wort and its effect on physicochemical parameters. The greatest value for the duration of saccharification and filtration was obtained with the addition of 4% fiber flax seeds. The duration of saccharification increased from 5 to 15 minutes, and the duration of filtration from 75 to 180 minutes. When replacing barley malt with 1% fiber flax seeds, the acidity and mass fraction of moisture do not exceed the GOST requirements. The use of fiber flax seeds in the production of beer wort did not affect the transparency of the finished product, but a pleasant nutty smell and mild taste appeared. The production of beer wort, the optimal proportion of flax seeds when replacing barley malt is 1%. Since when it increases to 4%, the acidity and mass fraction of moisture in the wort do not meet the requirements of GOST, this may affect the quality of the finished product and its shelf life. The results obtained must be taken into account in the further development of the non-alcoholic beer recipe. Keywords: FIBER FLAX, BARLEY MALT, BEER WORTH, NON-ALCOHOLIC BEER

Comprehensive assessment of the quality of Ukrainian-made sour-milk cheese

Comprehensive research of food products, as well as compliance with the rules and regulations in the food industry, are necessary to provide consumers with quality and safe products. The purpose of this article is to provide a comprehensive analysis of the quality and safety of sour-milk cheese, including the evaluation of organoleptic characteristics, physicochemical properties, and microbiological indicators. The study was conducted with one of the largest producers of milk powder and fermented milk products on the Ukrainian market, BIAGR LLC as its basis. To achieve the set goal, the following methods were used: organoleptic, physicochemical, microbiological, and measurement of the content of toxic elements (cadmium, arsenic, lead). At the beginning of the measurement of quality indicators, packaging and labelling were evaluated, which complied with the requirements of the national standard. During the study of the organoleptic quality indicators of sour-milk cheese with a fat content of 5%, it was found that its consistency is soft, without whey separation; distinctive fermented milk smell and taste are without extraneous odour and favour; the colour of the sample is uniformly white. At the second stage of the research, the mandatory physicochemical quality indicators were measured and evaluated, namely: mass fraction of fat – 5.0%; mass fraction of protein – 14.6%; mass fraction of moisture – 68.0%; titratable acidity – 176°T; phosphatase was absent. Since food safety is now an urgent issue in Ukraine, the following safety indicators were measured during the research: the number of lactic acid bacteria, which was 2×106 CFU per 1 g; Escherichia coli bacteria were not detected; the number of mould fungi was 1×101 CFU per 1 g; the amount of yeast was 1×101 CFU per 1 g; pathogenic microorganisms, including Salmonella, Staphylococcus aureus, Listeria monocytogenes were not detected. Thus, in terms of organoleptic, physicochemical and safety indicators, sour-milk cheese with a fat content of 5%, produced by BIAGR LLC, meets the requirements of regulatory documents. The results of the research can be used for quality control of dairy products and improvement of production processes

Improving the safety and quality of jelly-fruit marmalade, recommendations for sweeteners

Relevance. Reduced calorie confectionery products, such as marmalade containing fruit raw materials, cocoa products, are included in the diet of consumers, are in high demand and are associated with healthy food products.Methods. The aim of the work is to identify patterns of changes in the quality of jelly-fruit marmalade containing sweeteners erythritol and xylitol during storage. Apple puree was used as a fruit raw material. The sweeteners erythritol and xylitol are justified for partial replacement of white sugar. Samples of jelly-fruit marmalade with 50% replacement of white sugar with polyols were made in the laboratory. The production of marmalade included the preparation of agar-sugar syrup, the preparation of a semi-finished fruit product, the addition of sweeteners, modified starch, molasses, boiling the formulation mixture to a mass fraction of moisture of 18– 23%, the introduction of a 50% solution of citric acid, cooling to a temperature of 82–83 °C and molding by casting a mold. The samples were packed in a polypropylene film with a thickness of 35 microns and stored in a climatic chamber at a temperature of 18 °C and a relative humidity of 40% of the ambient air.Results. The mass fraction of moisture, water activity, strength, taste, color, and smell of marmalade samples during storage were studied. It was determined that after 14 weeks of storage, the strength of the control sample increased by 2%, sample No. 1 — by 20.4%, samples No. 2, 3 — by 11.1% and 16.4%, respectively. The shape of the manufactured samples is correct, without the presence of body defects. It was found that the samples had high organoleptic properties, while the least moisture loss during the entire studied storage period was detected in sample No. 2 containing erythritol.

Monitoring the quality and safety of sausage products

The role of quality control in providing consumers with high-quality food is shown. The objects of the study were encoded samples of sausage products. In total, 76 samples of boiled and boiled-smoked sausages presented on the consumer market of Kuzbass were analyzed. Quality monitoring was carried out in the period from 2019 to 2022. When conducting research, we used generally accepted methods for testing sausages in accordance with the requirements of current regulatory documents. Gravimetric, extraction, titrimetric, capillary electrophoresis, spectrophotometric, organoleptic test methods were used. A non-compliance with the requirements of TR CU 022/2011 was found in 4.3% of the samples in terms of the availability of the marking for reading. A discrepancy in terms of the mass fraction of moisture was revealed in 1% of sausages, in 3.5% an overestimated content of sodium chloride by 0.1-0.3%, in one sample a starch content of up to 2.0% was detected. In addition to the normalized indicators, the iron content, the residual activity of acid phosphatase, the mass fraction of glutamic acid and its salts (E620-E625) were determined. its salts is within acceptable limits. The content of iron in the analyzed samples is from 7 to 13 mg/kg of the product.The results obtained can be used in the preparation of a daily diet, taking into account the permissible norms for the consumption of sausages.

ФИЗИКО-ХИМИЧЕСКИЕ СВОЙСТВА ФЕРМЕНТИРОВАННЫХ КОМБИКОРМОВ В ЗАВИСИМОСТИ ОТ СПОСОБА ПРИГОТОВЛЕНИЯ

The article presents the results of a comparative study of the physicochemical parameters of fermented compound feed consisting of 40% brewer's grains, 20% wheat bran, 20% sunflower cake, 20% mushroom substrate. Prepared in two ways: the first way – the compound feed composed of native ingredients was fermented, the second – the compound feed composed of pre-fermented ingredients. In the compound feed composed of fermented ingredients, in comparison with the compound feed fermented in full, the mass fraction of moisture, crude fat, soluble carbohydrates, starch and crude fiber was higher; the mass fraction of crude protein and exchange energy was lower.

Dynamics of physico-chemical properties and safety indicators of fermented wheat bran

The article is devoted to the study of quality and safety indicators of wheat bran under the influence of microbiological fermentation. Wheat bran is the main by-product of deep processing of wheat, formed at the stage of grain purification and crushing, and accounts for about 15% of its weight. The purpose of our research was to study the effect of microbiological fermentation of wheat bran on the quality and safety of the resulting product during fermentation for 12 and 24 hours. It was found that after 12- and 24-hour fermentation of wheat bran with Lesnov's starter culture, the mass fraction of protein, soluble carbohydrates, starch increased; the mass fraction of moisture, fat, and crude fiber content decreased in comparison with the initial level; pH shifted to the alkaline side. CFU/g of mold fungi and yeast cells, the content of mycotoxins, pesticides, nitrates and nitrites, heavy metals, GMOs in wheat bran were in quantities below the minimum MAC level both before and after fermentation, regardless of the fermentation time.

Влияние белкового концентрата на качественные показатели козьих сыров

Purpose. To determine the effect of sunflower protein concentrate on the amino acid composition of cheeses made on the basis of goat's milk. Materials and Methods. In the conditions of the complex analytical laboratory of VRIMMP, 3 samples of semi-hard cheese were produced, one of which was a control without additives and 2 – experimental (No. 1 and No. 2) with a percentage of protein concentrate of 1.0 and 2.5% of the total weight of the cheese. Cheese samples were produced using traditional technology in accordance with GOST R 52686-2006. The active acidity of the samples was monitored using a portable pH meter testo 206-pH2 with the function of determining pH and temperature. The protein content was studied using an analyzer based on the Kjeldahl method. Indicators of the mass fraction of fat were determined using glass butyrometers type 1-6 according to GOST 5867-90. The mass fraction of moisture was determined by drying the sample in calcined sand at a temperature of 103°C. Analysis of the amino acid composition of the finished samples was carried out on a Kapel 105M analyzer (Lumex LLC, St. Petersburg, Russia). Results. The protein content in cheese sample No. 1 is 1.4% higher than in the control, and the content of this indicator in sample No. 2 exceeds the control by 2.8%. The amino acid composition in the samples in which protein concentrate was introduced into the recipe exceeds the content of this indicator in the control sample, which indicates a beneficial effect of the introduced component on the nutritional value of the finished product. The moisture content in the experimental samples decreased compared to the control due to the introduction of the additive and an increase in dry matter: in sample No. 1 – by 1.42%, and in sample No. 2 – by 2.86%. A slight increase in fat was found in cheese samples No. 1 and No. 2, but the indicator was within the normal range, which corresponds to this type of product. Conclusion. The use of goat milk as a raw material for the production of various types of cheeses is a promising direction for dairy producers food products. Rich composition makes goat's milk an indispensable food product for both children and adults. Compared to the milk of other animals, goat's milk is easily digestible, has hypoallergenic properties, due to which it is in high demand among people watching their diet or suffering from various types of food allergies. The conducted research and obtained data indicate the prospect of using this type of raw material as a complete base, and the use of protein concentrate in the production formulation will allow to obtain an enriched product with increased protein content.

Improving the technology of waxes obtaining from oil and fat waste

The object of the research is the extraction of waxes from the waste of the oil and fat industry – spent perlite. As a result of oil winterization, a significant amount of spent filter powders is formed, the disposal of which poses a danger to the environment. At the same time, winterization waste contains a significant amount of oil and wax, which are important components of many types of products. Oil and wax extraction involves the use of volatile, fire-hazardous solvents. An urgent task is to develop new safe and effective technologies for obtaining oils and waxes from winterization waste. The technology of extracting waxes from spent perlite, obtained as a result of winterization of sunflower oil, which involves treatment of perlite with sodium chloride solution, was investigated. Perlite was used according to SOU 15.4-37-210:2004 (CAS Number 93763-70-3) with indicators: mass fraction of fat – 20.1 %, peroxide value – 19.5 ½ O mmol/kg, acid value – 3.5 mg KOH/g. The temperature of mass settling after treatment with sodium chloride is 20 °C, the duration – 10 hours. The following rational conditions for perlite processing using sodium chloride were determined: the concentration of dry sodium chloride (by weight of perlite) – 35.0 %, the duration of mass boiling – 30 minutes. Under these conditions, the experimental value of the saponification value of the obtained wax was 120.5 mg KOH/g. Wax quality indicators: melting point 71.5 °C, acid value 1.6 mg KOH/g, mass fraction of moisture 0.63 %. The obtained results make it possible to obtain high-quality waxes from the waste of the oil and fat industry using a safe and affordable substance (sodium chloride). This will make it possible to avoid the need for waste disposal and increase the profitability of oil and fat enterprises due to obtaining valuable products from production waste

ROSPECTS FOR THE USE OF WILD BERRY PROCESSING PRODUCTS AS FUNCTIONAL FOOD INGREDIENTS

The aim of this study is to substantiate the feasibility of processing wild berries (Viburnum opulus, Sorbus, Hippophae, Sambucus nigra) into functional food ingredients. The paper analyses the structure of powders from wild berries Viburnum opulus, Sorbus, Hippophae, Sambucus nigra, and investigates the content of micro- and macroelements in the powders; physicochemical parameters of wild berry powders (dry matter, mass fraction of moisture, dispersibility, mass fraction of reducing sugars, solubility, acidity) and dietary fibre content in Viburnum opulus, Sorbus, Hippophae, Sambucus nigra powders. The prototypes were made from high-quality fruit and berry raw materials not damaged by diseases and pests. To make the powders, the berries were dehydrated by osmotic dehydration, then dried in infrared dryers for 2 hours at 50°C to a mass fraction of moisture of 6–8 %. The dried berries were ground in a laboratory mill LZM-1. The structure of the berry powders was studied by electron microscopy. It was found that the powders have a crystalline porous structure and, accordingly, hydrophilic properties. This makes it possible to use them in food production as structure stabilisers, emulsifiers and moisture retainers. The content of some minerals in the samples was studied using a microscope-based SEM and EDS detector. It was found that the powders contain macronutrients (K, Ca, P, Cl, S, N), essential trace elements (Mg) and the conditionally vital trace element Si, which was found in powders from viburnum and sea buckthorn. The obtained powders from wild berries Hippophae rhamnoides L., Viburnum opulus, Sambucus nigra and Sorbus aucuparia contain a significant amount of vitamin C. According to all physicochemical parameters, the samples of plant powders from viburnum, elderberry, sea buckthorn, and mountain ash berries meet the requirements of DSTU 8498:2015. These results indicate the feasibility of processing Viburnum opulus, Sorbus, Hippophae, Sambucus nigra into functional food ingredients.

Изменения физико-химических и структурно-механических свойств натуральных сыров после термизации

The article describes the changes in the physicochemical and rheological parameters of various natural cheeses after their thermomechanical processing. The experimental heat-treated cheeses consisted of natural cheese, citrate-phosphate emulsifying salt, and water. The test parameters involved mass fraction of moisture and fat, active acidity, elastic modulus, dynamic viscosity, and tg δ, i.e., the loss vs. elastic modulus ratio. All these indicators affected the functional properties of the resulting pizza cheeses. Citrate-phosphate emulsifying salts increased the buffer capacity and stabilized the active acidity of the heat-treated cheeses relative to the natural cheese samples, blue cheeses and cheddared cheese masses being the only exceptions. Emulsifying salts and water reduced the fat content. The thermal treatment also lowered such indicators as elastic modulus, dynamic viscosity, and tg δ, which affected the consistency of the final product. After the thermomechanical processing, the natural cheeses became less dense but more elastic, plastic, and loose. Their physicochemical and rheological characteristics changed, which means that the thermal treatment gave the resulting heat-treated pizza cheeses some functionally useful properties.

Thermo‐Mechanical Analysis of Epoxy Resins Under the Influence of Moisture‐Heat Coupling by Molecular Dynamics Simulation

AbstractEpoxy resins are used in electronic packaging. However, its low thermal conductivity is a disadvantage and the high moisture absorption leads to defects such as cracking and delamination. In this work, the effect of thermo‐mechanical properties of epoxy resins under moisture‐heat coupling is investigated by molecular dynamics (MD) simulations. The diglycidyl ether of bisphenol A (DGEBA) and polyetheramine D230 are used as epoxy resin matrix and curing agents, respectively. The degree of cross–linking is set from 0% to 98% and the moisture mass fraction is set from 0 wt.% to 10 wt.%. The radius distribution function(RDF) shows that water molecules tend to appear ≈2.75 Å from the epoxy resin. The thermal conductivity of the epoxy resin increases by 54.55% for the maximum cross–linking degrees studied. And it increases by 19.23% when the moisture mass fraction is increased from 0 wt.% to 10 wt.%. The deformation of the epoxy resin is calculated which includes the coefficient of thermal expansion(CTE), coefficient of moisture expansion(CME), and coefficient of linear expansion. It is found that moisture expansion predominated at low temperatures and thermal expansion dominates at high temperatures. The analysis provides a theoretical basis for the study of hygrothermal coupling effects.

PHYSICAL AND CHEMICAL PROPERTIES OF PRODUCTION BATCHES OF VACCINES AGAINST NEWCASTLE DISEASE FROM THE “LA SOTA” STRAIN

This article is devoted to the determination of physicochemical properties, such as determination of appearance, solubility, concentration of hydrogen ions (pH), mass fraction of moisture (MFM) in vaccine preparations, one of the main physicochemical quality indicators that makes it possible to assess the quality of the finished product. Its shelf life, consumer properties and safety depend on the quality level of drugs. To assess the quality, a laboratory analysis was carried out, the results of which compared the actual values with the standardized ones. The quality control of the vaccine was carried out in accordance with the standards adopted in the biological industry for the production and control against Newcastle disease from the La Sota strain. The object of the study was a live vaccine of three series, intended for the prevention of ND in breeding and commercial poultry farms, manufactured at the Research Institute of Biological Safety Problems of the Ministry of Health of the Republic of Kazakhstan. As a result of the work carried out, all values were within the acceptable limits, which complies with the requirements of ST 405-1919-04 GP-100-2019

Justifying the use of structure-forming agents to increase storability of confectionery products with the foamy structure

Confectionery products with the foamy structure such as pastila and zefir (Russian marshmallow-like confectioneries) are in demand among various consumer groups. The expansion of the range and sales markets requires ensuring quality of such products during their transportation, storage, as well as increasing their shelf life. The patterns of change in quality indicators allow establishing additional requirements for them to improve storability of such products. Moisture transfer processes are predominant during storage of confectionery products with the foamy structure and define their hardening or moistening. Therefore, it is necessary to evaluate the influence of various factors on quality indicators during storage of zefir. Studies have been carried out to determine the influence of various structure-forming agents, such as agar, pectin, gelatin, on the direction and rate of moisture transfer processes during storage of zefir samples. The possibility of using the method of infrared spectroscopy for assessing quality of structure-forming agents during incoming inspection is shown. The mass fraction of moisture in zefir made using agar decreased by 3.5% after 10 weeks of storage at a temperature of 18°C. During this period, the mass fraction of moisture in zefir made using pectin as a structure-forming agent decreased by 2.5%, while in zefir prepared on the basis of gelatin, the mass fraction of moisture decreased only by 1.2%. Thus, the addition of gelatin makes it possible to reduce the rate of moisture transfer by approximately 2–3 times. The low moisture transfer rate of zefir is due to the water-holding properties of the protein structure of gelatin. Diffusion coefficients were calculated to predict the rate of moisture transfer processes in zefir samples made using various structure-forming agents and stored at different temperatures. The lowest diffusion coefficient was determined in zefir made with the addition of pectin, while the highest diffusion coefficient was in the sample based on gelatin. However, zefir made from gelatin had the lowest actual moisture transfer rate, since the gradient of the water activity was minimal (7.6%). With an increase in the storage temperature of zefir made with the addition of various structure-forming agents from 18°C to 28°C, the rate of moisture transfer increased. In zefir produced on the basis of agar, this indicator increased by 2.7 times, in the sample from pectin by 3.0 times; in zefir based on gelatin by only 1.5 times. The results obtained make it possible to predict the risks of changes in zefir quality during storage.

Development of the composition and technology of dry drinks based on whey

Dairy and other food industries use whey in the production of various food products. The analysis of the composition of the ingredients used shows that dry demineralized whey is widely used for the production of specialized food products, which is explained by its high organoleptic characteristics, guaranteed quality and safety indicators. The paper considers the possibility of using dry demineralized whey when creating dry drinks for baby food. The results of organoleptic and physico-chemical studies prove the feasibility of using dry juices and plant extracts when creating the composition and formulations of specialized products. The technology of these drinks involves the stage of dry mixing of the components used. It should be noted that poor-quality mixing of micro- and macrocomponents that are heterogeneous in structure and dry matter is the cause of a decrease in the quality of the finished product. To assess the effectiveness of mixing, studies of the ingredients used in the formulation were carried out in terms of indicators: mass fraction of moisture and particle size. Mixing efficiency was evaluated by determining the key component (vitamin C) in the sample and the duration of mixing. Mixing was considered effective if the vitamin C content in each of the five samples was 12.2–14.9 mg. The results of studies of the mixing process show that the effectiveness depends on the set of prescription ingredients and the dispersion of each of them. The results obtained are applicable for the tested conditions of the experiment: a fixed frequency of rotation of the mixer container, the accepted scheme for loading ingredients, the completeness of the useful volume of the container, recipe variation.

Ensiling alfalfa of foreign selection with experimental biological preparations

The article considers the results of a laboratory study of the use of experimental preparations Inoculant 1 and Inoculant 2, containing live bacteria and their combinations, in the preparation of silage from the green mass of alfalfa of foreign selection in the budding phase. The mass fraction of moisture, crude protein (CP), crude fiber (CF), as well as the concentration of the mass fraction of organic acids (lactic, acetic and butyric) were determined. The positive influence of the consortium of microorganisms in the preservation of nutrients and energy of the finished silage has been established. Elevated indicators of dry matter and metabolic energy in experimental samples were revealed, the concentration of which is significantly higher than the control ones in terms of dry matter - by 1.55 and 1.69%, in terms of metabolic energy - by 2.60 and 1.38%.

Development of a pasta recipe using vegetable powders

In almost all countries of the world, there is a rapid development of areas related to the production of products of increased nutritional value. Pasta is one of the most popular food products and is included in the list of everyday products that are in great demand among the population, in this regard, there is an excellent opportunity to reduce the lack of vitamins in a large part of the population by adding non-traditional raw materials to pasta. The authors set a goal to investigate the effect of vegetable powders on the quality indicators of pasta, for which an original recipe for pasta with the addition of carrot powder was developed. The enterprise JSC "Kostanay flour mill" was chosen as the base for the study. Determination of organoleptic quality indicators of pasta was carried out according to generally accepted methods, on a five-point scale. Physical and chemical indicators were determined according to the method set forth in the regulatory and technical documentation; two qualitative indicators were taken as a basis: the mass fraction of moisture and acidity. Thus, a recipe for a new type of pasta enriched with vegetable powder was developed and the quality indicators of the finished product were evaluated

RESEARCH OF SOYBEAN SEED QUALITY INDICATORS

The article provides a study of the current state of global soybean production, the dynamics of sown areas, yield and gross harvest of soybeans in Ukraine over the past five years. World soybean production is almost 352 million tons, and the leaders are always the USA, Brazil, and Argentina, which in 2017 collected a record 286 million tons of soybeans, which is 82% of world production. China (12.3 million tons), India (11.5 million tons) and Paraguay (10.3 million tons) are also among the leading producers. Ukraine was ranked 8th among the leading countries in soybean production. Also, soybeans have been in the leading positions in the domestic agricultural market for many years, along with grain crops, in export and processing for food and fodder purposes, and also have a strategically important role in ensuring the country's food and economic security. Soybean seeds contain 38–42% protein, 18–23% fat, 25–30% carbohydrates, as well as enzymes, vitamins, and minerals. Due to its rich and diverse chemical composition, soybean has no equal in terms of production growth rates, and it has long been widely used as a universal food, fodder and oil crop. The regions of the country with the largest sown areas of soybeans are given, and the place of Ukraine in the world market, both in terms of production and trade of soybeans, is clarified. Factors that should be taken into account when planning to increase the area under soybeans are given. Grain quality control is a complex process that includes a combination of various factors. However, this is a very important stage, as it makes it possible to make Ukrainian grain competitive on the world market. Studies of organoleptic and physicochemical quality indicators of soybean samples of the 2022 harvest are presented. It is shown that the test samples have the color and shape characteristic of normal soybean seeds, without musty, moldy and extraneous smell. The mass fraction of moisture, oil, the content of garbage and grain impurities do not exceed the normative values. Pest infestation was not detected in any of the studied samples. The mass fraction of protein in terms of dry matter in the experimental samples was 32.1–33.9, which does not correspond to DSTU 4964:2008. "Soy. Technical conditions" (the value should be at least 35%) and USDA requirements.

Mechanical dewatering of sapropel in its small-scale mining technology

The article presents the results of studies on sapropel dehydration. On the territory of the Russian Federation there are about 50 thousand deposits of sapropel, which is one of the types of local raw materials for multidisciplinary use. The reason for the low profitability of sapropel extraction is due to the difficulty of removing moisture from sapropels, the humidity of which can reach 99%. The most promising for sapropel dewatering instead of traditional moisture removal technologies due to filtration and prolonged natural drying is the use of the capillary effect of a thin-porous material. Based on theoretical and experimental data, the design of the sapropel dewatering plant was developed, which allows obtaining sapropel of the required humidity in the conditions of the deposit. As a result of experimental studies, the coefficient of the relative rate of moisture loss from the contact time of sapropel and the microfiber surface was obtained, while the mass fraction of moisture in the dehydrated sapropel is in a nonlinear dependence on the contact time of raw materials with the lining of the drums. It is established that in order to achieve a humidity of 60-65%, the contact time should be at least 1.64 s. The results of the research can be useful in the creation of mining equipment for sapropel dewatering, operating in the conditions of the deposit, allowing obtaining sapropel of the required humidity.

Improving the technology of the synthesis of fatty acid monoglycerides using the glycerolysis reaction

The object of research is the process of fat glycerolysis in order to obtain fatty acid monoglycerides. Monoglycerides are an important component of chemical, pharmaceutical, cosmetic, and food industry products. These substances are used as emulsifiers, structure formers, complex formers, etc. The industrial production of monoglycerides involves the use of complex technologies, as well as dangerous and unstable catalysts. An urgent task is to develop new catalysts and improve technologies for monoglycerides obtaining. The technology for the synthesis of monoglycerides by the glycerolysis method, which involves the reaction of vegetable hydrogenated fat with glycerol, was studied. Potassium glyceroxide was used as a catalyst, which is effective and safe in terms of production and use. Hydrogenated unrefined fat according to DSTU 5040 (CAS Number 68334-28-1) was used. The fat has non-standard parameters: the melting point is 51 °C, the mass fraction of moisture and volatile substances is 0.3 %, the acid value is 3.2 mg KOH/g, the peroxide value is 7.6 ½ O mmol/kg. The process duration was 90 minutes, the glycerol concentration was 50 %. Rational conditions for glycerolysis were determined: catalyst concentration (1.5 %) and temperature (140 °C). Under these conditions, the product ensured the stability of the “water – sunflower oil” emulsion of 96.8 %, the concentration of monoglycerides in the system was 0.1 %. Product parameters: mass fraction of monoglycerides – 72.5 %, free glycerol – 1.5 %, acid value – 1.7 mg KOH/g. The research results make it possible to improve the glycerolysis process using a new catalyst and obtain monoglycerides with high emulsifying ability. This will increase the profitability of the enterprise and increase the volume of production of high-quality monoglycerides for various industries

Numerical analysis on the energy efficiency improvement of thermo-injection method of masonry walls drying by applying the variable temperature profiles of drying air

The influence of the drying air temperature profile on the effectiveness of the thermo-injection masonry wall drying method was investigated by applying numerical modeling. The in-house non-equilibrium heat and moisture transfer model was used to perform simulations. A two weeks drying process was simulated. Four drying strategies characterized by constant, jump, stepwise, and periodic drying air temperature profiles were studied and compared. Three different heating intervals (i.e., 12, 24, and 48 h), which referred to drying air temperature profile changes, were examined. The drying air temperature varied between 20 and 60 °C. Moreover, the relative humidity of the drying air corresponded to the three seasons in Poland, i.e., winter, spring, and summer, and ranging between 70 and 90% at ambient conditions. It was found that drying strategies with the jump and stepwise temperature profiles may decrease the energy consumption required for masonry wall drying by up to 5.9% during the season with a low drying air relative humidity (i.e., during winter). However, energy savings were insufficient during the highly humid season (i.e., summer). The heating interval of 48 h was the best for the jump strategy and may be the best for the stepwise approach in a longer than two weeks drying process. The stepwise strategy removed significantly more water from the wall to reach the same level of moisture mass fraction in the drying zone as the constant and jump strategies. The slower wall heating process and the continuous action of capillary water uptake were responsible for this behavior. The same phenomena caused the periodic strategy to be ineffective.