Production Of Molasses Research Articles

A Study on Changes in Some Physicochemical Properties, Volatile Compounds, Sugar, and Organic Acid Contents of Grape Juice During Molasses Production

The changes in some physicochemical properties, sugar, organic acid and volatile compound contents in fresh Verdani grape (Vitis vinifera L.) juice (FGJ) were evaluated in the production of its traditional molasses (pekmez). After the production, the total soluble solid (TSS), titratable acidity (TA), glucose, fructose, malic, citric and succinic acid concentrations were increased (P

Rejuvenating Economic Empowerment: A Study on Women-led Entrepreneurship in Molasses Production in Manipur

Women in Manipur have exhibited their entrepreneurial spirit by engaging in various occupations to secure their livelihoods. Historically, some women were involved in selling locally-made liquor, although this came with the burden of societal stigma and discrimination. Subsequently, a group of women entrepreneurs ventured into molasses production, paving the way for their own success stories and inspiring others to pursue better earning opportunities. This research delves into the socio-economic landscape of Scheduled Caste (SC) women engaged in molasses production in Kakching, Manipur. The study aims to assess the current status of women's participation in molasses entrepreneurship, evaluate the potential for sustainable economic growth, identify challenges faced by women in successfully conducting their trade, and explore the prospects presented by India's Look East Policies. The study concludes by offering insightful recommendations based on the research findings.

Технологический процесс производства зерновой патоки: пути оптимизации

Enriching the diet of cows with grain molasses increases the energy value of forage. Lack of data on the grain crumbling force acting in the process of fodder preparation; viscosity and fluidity of grain molasses depending on the type of cereal crop prevents finding possible ways to improve grain molasses production. To solve this problem, the author compared physical and mechanical characteristics of the grain of spring barley (the Raushan variety), winter rye (the Grafinya variety), and spring wheat (the Moskovskaya 35 variety) on the force of crumbling. The study proved that the maximum force of grain crumbling (10 N) is characteristic of barley (1.06 times more than winter rye and 2.00 times more than spring wheat). It was also found that the use of a passive grain crusher with a grating accelerates grain crushing by 15.0% on average. The study revealed the relationship between the force of grain crumbling, circulation time of water-grain mixture in the water circuit of the plant, temperature, kinematic viscosity of water-grain mixture, and the fluidity of grain molasses. The maximum viscosity potential of the water-grain mixture was observed in the temperature range of 34 to 56°C, and the viscosity of water-rye mixture was higher than that of water-wheat and water-barley mixtures. It was found that the use of crushed grain increases the starting value of the mixture viscosity by 10 times as compared to the whole grain. However, at 60°C this difference does not exceed 4% (as exemplified by spring barley). The kinematic viscosity of the finished product during post-fermentation for wheat and barley molasses increases in 2.7 and 1.6 times, respectively, while for rye molasses it decreases in 1.2 times. The fluidity of wheat molasses is 0.129∙10-3 сP-1 , rye - 0.53∙10‑3 сP-1 , barley - 0.3∙10‑3 сP-1 . To optimize grain molasses production, it is necessary to feed crushed barley into the technological container, or feed whole barley at water temperature less than 30°C; reduce the percentage ratio of wheat grain to water during feeding or add water at the end of the working process

Enrichment of wheat bread with carob molasses source: Impact on bread quality and acceptability

Carob is one the most important plant sources of dietary fiber, which is essential for human health and must be consumed daily. Carob molasses (pekmez) obtained from carob fruit contains many beneficial components for health. Although the molasses pulp that comes out as waste in the production of molasses contains a large amount of fiber, it is not evaluated. In this study; purification, drying and grinding of the crude carob fiber (CCF) from raw molasses pulp was carried out. The obtained CCF flour was added to the bread. After baking bread, the effects of the addition of 1 to 5 % CCF flour on chemicals (moisture, ash and protein) and also textural (hardness, color) and sensory properties (acceptability, taste, softness, appearance) of the bread samples were investigated. The results showed that the addition of CCF up to 4 % into the bread dough had no significant effect compared with the control group on these properties. Therefore, a brad formulation can be developed which is a fibrous bakery product with reduced fat for health and which has better sensory appreciation.

The characteristics of molasses-based reductive removal of Cr(VI) from groundwater by Bacillus sp.

This study was implemented to compare between the effect of molasses on chemical reduction and bioreduction of Cr(VI) in groundwater and further investigate its potential in enhancing bioreduction of Cr(VI) by indigenous strains from a Cr(VI)-contaminated site. High concentration of molasses (5.7 g/L) showed strong potential for chemical reduction of Cr(VI) at neutral pH under abiotic condition. Low concentration of molasses (1 g/L), which had limited chemical reduction potential for Cr(VI), could significantly enhance Cr(VI) bioreduction and was demonstrated stronger than sucrose which is the main stream product for molasses production. The strongest strain isolated from the site soils belonged to Bacillus sp. which was not reported for Cr(VI) reduction based on molasses as the sole carbon source. The Cr(VI) reduction behavior of the strain using molasses was further investigated. The reaction rate constant decreased with the increase of initial Cr(VI) concentration due to the toxic effect of Cr(VI). The greatest Cr(VI) bioreduction performance was observed at pH of 7.0, while the reduction rate was distinctly inhibited under acidic or alkaline conditions. The peak reduction rate constant was obtained at the temperature of 35 °C. Decrease of the rate constant was observed with the increasing concentration of SO42-, showing competitive inhibition of reduction by ions with a structure similar to CrO4-. The results of this study provide some useful information to support application of molasses in remediation of Cr(VI)-contaminated groundwater.

Extensional mountain building along convergent plate boundary: Insights from the active Taiwan mountain belt

Abstract Late brittle extension is a common feature in orogenic belts, and its role in mountain building processes is still the subject of debate. Its timing relationship with crustal thickening, the building of topography, basin infill, and rock exhumation are of key importance in determining whether it is a major factor in orogenic development or merely causes near-surface secondary effects. We examined this question in relation to the active arc-continent collision of Taiwan, studying its structural evolution by integrating new and critical geochronological results for tensile vein filling of hinterland metamorphic terrane with syn-collision deposition records. Acceleration of rock exhumation and molasse deposition was found to be coeval with the initiation of brittle tensile structures at ca. 1.6 Ma, which was long overdue as continental subduction started well before 6.5 Ma in central to northern Taiwan. The topographic mountain of Taiwan was thus constructed when the upper crust of the thickened orogenic prism turned extensional, as orographic elevation and relief are prerequisites for molasses production. Syn-collisional brittle extension is therefore proposed as a possible facilitator of both augmented extrusive exhumation and the formation of orography.

Indonesian molasses export supply in world trade

This study examines the factors affecting Indonesian molasses exports in international trade using time series data from 2003 to 2019. The analysis tool used is the Error Correction Model (ECM). The analysis results show that in the long run, the variables of molasses production, exchange rates, and inflation have a significant effect on Indonesia's molasses export supply. In contrast, Indonesia's GDP, molasses export prices, and world CPO prices have no significant effect. In the short run, the variables of molasses production, world molasses prices, exchange rates, and inflation have a significant effect. The variables of Indonesia's GDP, molasses export prices, and world CPO prices have no significant effect on Indonesia's molasses export supply in world trade.

Traditional molasses production from different plants in Anatolia and its ethnobotanical features

The molasses produced in a widespread manner in Turkey, loved by people, often as simple or traditional breakfast consumed is a product. Molasses, traditionally grapes, mulberries, figs, apples, and sugar from fruits that contain sugar, such as liquid or solid the form are manufactured. In this study, 18 kinds of molasses varieties made of production traditionally in different regions of Turkey have been identified. The survey was carried out in 53 provinces and 74 districts. Molasses types were observed from the mentioned fields and the information regarding local names, medicinal using and production methods obtained questioning the local people. The production of molasses is an important source of income for people in the local region. Fruit and herbal materials collected to make molasses are gathered directly by the local villagers, especially unemployed people with financial difficulties. While grape molasses is consumed for food purposes in almost every province in Anatolia, especially Juniper, Pine and Carob are consumed for health purposes. Gezo (Oak) molasses produced in a very narrow area in Anatolia is interesting molasses produced from acorns and leaves.

Technologies of obtaining concentrated molasses from cereal grain raw material

Results of the studies of processes involved in obtaining concentrated molasses from the grain raw material (wheat) are reported. One of the methods to enhance grain concentration for obtaining molasses is the introduction of the stage of additional treatment of grains. Grain irradiation by the infrared light was used as the preliminary treatment. It is established that IR irradiation of grains causes a decrease in strength-related characteristics, violation of the integrity of grain hulls, as well as partial destruction of starch granules in grains. These transformations simplify subsequent enzymatic hydrolysis of cereal starch, which makes it possible to increase the concentration of grain raw material during production of molasses. Concentrated molasses have a higher carbohydrate content, which enables to decrease the amount of molasses per animal for feeding, and reduce the feed expenditures. Concentrated molasses can be stored for a long time. All these measures enhance the profitability of molasses production from grains. Enzymatic conversion of grains was carried out in a mechanoenzymatic reactor of original design. A conclusion is made that it is reasonable to apply the results obtained in the development of the improved technology of manufacturing concentrated molasses from different kinds of cereal grain raw material subjected to preliminarily IR treatment.

Causal diagram with positive and negative feedbacks of the grain molasses production process

The development and improvement of unique technologies for the production of feed and feed additives is currently an urgent problem, which is formulated at the level of the Government of the Russian Federation. Such technologies include the production of grain molasses in the conditions of agricultural enterprises from raw materials of their own production. To date, the technology for producing molasses from grain has been developed, but there are very few technical means for its implementation. The question of the operation of such installations remains insufficiently disclosed both from a scientific point of view and from a technical point of view, and requires further research. The paper substantiates the design of the plant for the preparation of molasses from grain on the basis of a mental model. When developing the mental model, the installation was considered as a "black box". For maximum consideration of all factors, a mental model of the pumping unit in dynamics is formed. A cause-and-effect diagram with positive and negative feedback on the selection of the pump for installation is formed. The diagram consists of variables and relationships between them with positive or negative effects. It is revealed that the key elements of the diagram are the electric pump and the dispersant, which provide the movement of the suspension. However, the dispersant is more complex, more expensive to manufacture, and has a lower performance compared to an electric pump. Therefore, it follows from the mental scheme that it is possible to achieve an increase in the productivity of the plant due to its technical improvement, taking into account the demand for molasses and focusing on the company’s profit from the use of this plant.

Purification of crude fiber from carob molasses pulp and uses in traditional Turkish sucuk

Carob molasses (pekmez) obtained from carob fruit contains many beneficial components for health. Although the molasses pulp that comes out as waste in the production of molasses contains a large amount of fiber, it is not evaluated. In this study; purification, drying and grinding of the crude carob fiber (CCF) from raw molasses pulp was carried out. The obtained CCF flour was added to the traditional Turkish sucuk (sausage) dough (which also contents meat, salt, garlic, sugar, species) and fermented sucuk was produced for 4 weeks. After fermentation, the effects of the addition of 5–20% CCF flour on chemicals (moisture, ash, protein and fat) and also textural (hardness, colour) and sensory properties (acceptability, taste, softness, appearance) of the fermented sucuk samples were investigated. The results showed that the addition of CCF flour up to 10% into the sucuk dough had no significant effect compared with control group on these properties. Therefore, a sucuk formulation can be developed which is a fibrous meat product with reduced fat for health and which has better sensory appreciation.

Advanced sensing platform for nanomolar detection of food preservative nitrite in sugar byproducts based on 3D mesoporous nanorods of montmorillonite/TiO2–ZnO hybrids

Nitrite (NO2−) pollution pose hazards to human health. NO2− oxidizes haemoglobin to methaemoglobin, thereby minimizing the oxygen-conveying capacity. Herein, we synthesized three-dimensional (3D) mesoporous nanorods (MNRs) of peeled montmorillonite (MMT)/TiO2–ZnO hybrid modulated sensors as a robustly sensitive electrochemical sensor for detecting NO2− using the square-wave adsorptive anodic–stripping voltammetry. The 3D mesoporous nanorods of coupled TiO2–ZnO composite [TZ] and series of MMT/TiO2–ZnO hybrids were synthesized using various contents of MMT [MTZ1-4] MNRs via a sol–gel method. Varying the weight percentage of MMT exhibited remarkable effects including changing of the geometrical structure, superficial area, and degree of porosity. Notably, [MTZ2] with 1.0% of MMT exhibited the most structured MNR morphology and best superficial area (77.6 m2/g) with minimal resistivity. Cyclic voltammetry revealed that the developed modulated sensor with 1.0% [MTZ2] MGPS preserved a remarkable electrocatalytic activity as evaluated from the cyclic voltammetry (CV) mensuration. Under optimal operating conditions, the proposed sensor achieved a linearity range of 0.04–10 nM and a limit of detection of 0.12 nM for NO2− with sensitivity (0.78 μA.nM−1). It also achieved good accuracy, precision, and high selectivity for detecting NO2− in food preservatives such as sugar byproducts (molasses products).

Aroma Evaluation of Juniper Berry (Juniperus drupacea L.) Molasses (Pekmez) by Solvent-Assisted Flavour Evaporation

Juniper berries (Juniperus drupacea L.) belonging the Cupressacea family are recently gaining interest of both pharmaceutical and food industries due to their unique and dainty aroma. These fruits are generally used in the production of molasses in some regions of Turkey. There are a limited number of studies investigating the volatile compounds of juniper berries, there are no papers on the aroma of molasses made from this fruit. Therefore, the volatile composition of molasses produced from Turkish juniper berries was investigated in this study. The solvent assisted flavour evaporation (SAFE) technique was applied to extract the volatiles and the identification of compounds was carried out by the application of gas chromatography mass spectrometry. A total of 31 aroma compounds from 10 different groups were determined as a result of SAFE extraction in Juniper molasses sample. Alcohols and aldehydes (26%) were the most abundant volatile compounds in terms of variety and quantity, these compounds were followed by acids, terpenes, ketones and lactones, respectively. The highest concentrations were determined for compounds like 2,3- butanediol, furfural, hexanoic acid and (Z)-limonene oxide in the sample.

ПЕРСПЕКТИВА ИСПОЛЬЗОВАНИЯ ПРИ ИЗГОТОВЛЕНИИ МАСЛОНАПОЛНЕННЫХ КАУЧУКОВ БИСОСТАВНОГО КОАГУЛЯНТА МЕЛАССА-ХЛОРИД НАТРИЯ

Currently, special attention is paid to improving the production technology of synthetic rubbers. Synthetic rubbers are in great demand in the tire and rubber industry, in the manufacture of composite materials for various purposes, etc. Every year, the requirements for both the quality of manufactured products and the environmental friendliness of their production are increasing. One of the problematic stages in the production of rubbers by emulsion polymerization is the stage of their separation from latex. The paper considers the possibility of using a bis-compound coagulant consisting of a by-product of beet sugar production of molasses and traditional sodium chloride in the process of obtaining oil-filled rubbers. It was found that the use of this bis-compound coagulant to reduce the agricul-ture stability of synthetic latexes reduces the consumption of coagulating agents by 3-4 times. It is shown that the main coagulating component of molasses is betaines, which are present in its composition. Sodium chloride contributes to the coagulation process by the concentration mechanism, and betaine – by the neutralization mechanism, based on the chemical interaction of surfactant anions with the positively charged ammonium group of the betaine molecule. The use of a bis-compound coagulant reduces environmental pollution by components of the emulsion system. The water phase remaining after the rubber is extracted from latex can be used to prepare a solution of molasses and sulfuric acid. Rubber mixtures prepared on the basis of experimental samples of rubber meet the requirements in terms of their parameters.

Mechanisms of Sugar Beet Response to Biotic and Abiotic Stresses.

Sugar beet is used not only in the sugar production, but also in a wide range of industries including the production of bioethanol as a source of renewable energy, extraction of pectin and production of molasses. The red beetroot has attracted much attention as health-promoting and disease-preventing functional food. The negative effects of environmental stresses, including abiotic and biotic ones, significantly decrease the cash crop sugar beet productivity. In this paper, we outline the mechanisms of sugar beet response to biotic and abiotic stresses at the levels of physiological change, the genes' functions, transcription and translation. Regarding the physiological changes, most research has been carried out on salt and drought stress. The functions of genes from sugar beet in response to salt, cold and heavy metal stresses were mainly investigated by transgenic technologies. At the transcriptional level, the transcriptome analysis of sugar beet in response to salt, cold and biotic stresses were conducted by RNA-Seq or SSH methods. At the translational level, more than 800 differentially expressed proteins in response to salt, K+/Na+ ratio, iron deficiency and resupply and heavy metal (zinc) stress were identified by quantitative proteomics techniques. Understanding how sugar beet respond and tolerate biotic and abiotic stresses is important for boosting sugar beet productivity under these challenging conditions. In order to minimize the negative impact of these stresses, studying how the sugar beet has evolved stress coping mechanisms will provide new insights and lead to novel strategies for improving the breeding of stress-resistant sugar beet and other crops.

An Experimental Study on Extraction of Sugar from Carob Using with Taguchi Method

The carob, a perennial plant, is grown in regions where the Mediterranean climate is dominant. Because of its properties, it is preferred in many sectors especially in the food and health sectors. Carob is mostly used as sugar and molasses. Moreover, seeds of carob are also used as thickening material in the food sector and its residue is utilized as animal feeding stuff as well. Molasses are mostly produced from carob, grape, mulberry, apple, and pear for many years in Turkey. Molasses production is different from each other with regard to the structure of each fruit. Molasses are produced by pressing in the event of soft. The molasses of hard dried fruits such as carobs which cannot be pressed are obtained by extraction method using water. The parameters which are important for the quality of product such as extraction temperature and duration are not taken into account in the carob molasses obtained by traditional methods. Increasing the amount of water in extraction decreases production efficiency and quality while increasing energy consumption. In this study, the effects of parameters such as water quantity, extraction temperature, duration and the batch number that affect the quality of molasses were experimentally investigated by being used Taguchi method.

ANALISIS EFISIENSI INDUSTRI GULA DI INDONESIA DENGAN METODE DATA ENVELOPMENT ANALYSIS (DEA) TAHUN 2001 – 2010

This study aims to determine the efficiency of the sugar industry factories inIndonesia. These plants are PG Jatitujuh, PG Karangsuwung, PG Sindanglaut, PG Subang,PG Tersanabaru, PG Gondangbaru, PG Jatibarang, PG mojo, PG Pangka, PG Rendeng. Data used in this study is secondary data, the source data comes from the Indonesian Sugar Council with the years of the study was taken from 2001 to 2010. Variables used in this study consisted of three input variables and two output variables. Variable input consists of thecane milled, the total area, kapasits rollers, while the output variables consist of sugar production and production drops. The results of processing by using the Data Envelopment Analysis (DEA) in the period 2001-2010 shows that there are only three plants in a row is consistent with maintaining the efficiency of 100%. Three factories are PG Jatitujuh, PGJatibarang and PG Sindanglaut. While the other two factories, namely PG Rendeng and PGGondangbaru showed a decreased efficiency level of performance each year with numbers below 100%.Keywords: Efficiency, DEA, Sugar Company, Total Cane ground, Area, Milling Capacity,Production of Sugar and Molasses Production.

ANALISIS EFISIENSI INDUSTRI GULA DI INDONESIA DENGAN METODE DATA ENVELOPMENT ANALYSIS (DEA) TAHUN 2001 – 2010

This study aims to determine the efficiency of the sugar industry factories inIndonesia. These plants are PG Jatitujuh, PG Karangsuwung, PG Sindanglaut, PG Subang,PG Tersanabaru, PG Gondangbaru, PG Jatibarang, PG mojo, PG Pangka, PG Rendeng. Dataused in this study is secondary data, the source data comes from the Indonesian SugarCouncil with the years of the study was taken from 2001 to 2010. Variables used in this studyconsisted of three input variables and two output variables. Variable input consists of thecane milled, the total area, kapasits rollers, while the output variables consist of sugarproduction and production drops. The results of processing by using the Data EnvelopmentAnalysis (DEA) in the period 2001-2010 shows that there are only three plants in a row isconsistent with maintaining the efficiency of 100%. Three factories are PG Jatitujuh, PGJatibarang and PG Sindanglaut. While the other two factories, namely PG Rendeng and PGGondangbaru showed a decreased efficiency level of performance each year with numbersbelow 100%.Keywords: Efficiency, DEA, Sugar Company, Total Cane ground, Area, Milling Capacity,Production of Sugar and Molasses Production.

MODEL PEMASARAN BUSINESS-TO-BUSINESS DAN JARINGAN NILAI PRODUK AGROINDUSTRI OLAHAN TEBU MOLASSES

The study objectives were to discover the differences between marketing relationships in companies performing marketing transactional and relational marketing for molasses product trading companies, as well as elaborating the value network conducted by molasses marketer. The data was obtained from the interview with the stakeholders who conduct relationship marketing with molasses trading company and its business partners in Indonesia. The analysis utilized Mann-Whitney test analysis and value network with holo-mapping. The results revealed that there were some differences between companies performing marketing transactional and companies performing marketing relational in terms of power distance variables, social orientation, and uncertainty avoidance. Meanwhile, there was no difference found in masculinity-femininity factor. Value network illustration by looking at the value exchanged among each stakeholder on molasses business from products and services that generate revenues.
 
 Keywords: relational marketing, performing marketing

ОБОСНОВАНИЕ ПРИМЕНЕНИЯ УДАРНО-АКТИВАТОРНО-ДЕЗИНТЕГРАТОРНОЙ ОБРАБОТКИ В ТЕХНОЛОГИЯХ ПОЛУЧЕНИЯ СИРОПОВ ИЗ КРАХМАЛСОДЕРЖАЩЕГО СЫРЬЯ

Starch syrup is widely used in the national economy and approved to be safe for human health to use it in the food industry. In addition, starch syrup is used in feeding agricultural animals and poultry to supplement the readily accessible carbohydrates. The main technological stage upon the production of molasses and syrups is the catalytic conversion of starch into low molecular weight sugar. Mineral acids (hydrochloric) and enzymatic agents of amylases are used as catalysts. The use of hydrochloric acid has a number of disadvantages in terms of product purification of excipients and work safety. In addition, enzymatic hydrolysis allows to obtain the batch with less duty of water. The main drawback of such syrups is that the target product lacks biologically active substances, which include amino acids. One of the ways to obtain a syrup with other quality indicators is getting syrups from whole grains. Destruction of grain raw materials can be implemented by various methods: mechanical grinding, extrusion, cavitation, infrared irradiation and others. Percussion machines (disintegrators and dismembrators), ring cutters, finger shortening are also used for prehydrolysis processing of raw materials. The disruptors are among this number of units of particular interest. It is possible to achieve the preliminary mechanochemical activation of raw grain with the help of these installations. So the chemical structure of the grinding is subjected to profound changes, the starch and protein matrix are greatly destroyed, the high-molecular compounds are destructed. In the future this allows you to minimize the use of excipients such as enzymatic drugs, to reduce the temperature of the hydrolysis process upon receipt of the syrups.