Iinfluence of Main Technological Parameters of Drying on Quality of Bagasse From Carrot and Beet

The work studies the drying process of vegetable bagasse, namely of carrot and beet. There is studied the moisture content kinetics of vegetable bagasse and determined the dependence of the process duration on main technological parameters in the work of a vibration vacuum dryer, namely, an amplitude and frequency. There were studied quality parameters of obtained concentrated products, namely the colorimetric estimation of dried bagasse of carrot and beet. Based on obtained results of the study, it was established, that the use of vibration in the process of drying bagasse favors conservation and formation of colorimetric characteristics of a dried product. Determined color characteristics gave a possibility to establish, that at thermal processing it is very important to decrease the drying process duration and temperature. Research data proved prospects of producing concentrated products, namely, dried bagasse of carrot and beet by the offered method. It allows to regulate quality parameters of a ready product: color, brightness, consistence, viscosity and physical-chemical properties. Obtained concentrated products are characterized with high organoleptic indices, food value. This product may be used in the wide spectrum of food industry, such as, for example: juice supplement, stuff for confectionary mass, filling for confectionary products, as biological supplement for healthy nutrition

SIMULATION OF THE RADIANT HEAT TRANSFER PROCESS IN THE ELEMENTS OF ROASTING EQUIPMENT

The object of the research is the process of radiation heat transfer, taking into account a single reflection of rays in the IR device of food production. Investigated problem – the work is devoted to solving the problem of irregularity of radiation heat transfer during infrared roasting of food products. Main scientific results. The inverse problem of heat transfer by radiation has been solved and a technique has been developed for determining the profiles of the ray flux reflectors for uniform irradiation of receivers of a convex section. Analytical modeling of all-round uniform irradiation of an elliptical receiver has been carried out. An experimental device with low-inertia temperature sensors for infrared roasting of semi-finished meat products has been developed, which makes it possible to use a reflector shaped according to the developed analytical technique. The verification of the created technique for determining the profiles of reflectors by means of a computer experiment using the TracePro and Mathcad software systems has been carried out. The area of practical use of the research results: the use of an experimental device with a radiant flux reflector for roasting semi-finished meat products proves that the obtained technique for profiling reflectors of heat engineering systems is acceptable for the design of infrared equipment for food production and restaurant facilities. This technique allows simulating the profile of the radiant flux reflector depending on the shape of the receiver. Studies have shown that the use of a profiled reflector in the experimental device reduces the duration of roasting of natural portioned semi-finished beef products by 33 %. Innovative technological product: a technique for determining the profiles of ray flux reflectors for uniform irradiation of receivers with a convex section. Device for infrared roasting of semi-finished meat products. Scope of application of an innovative technological product. The study of an experimental device with a designed radiant flux reflector for roasting semi-finished meat products proves that the obtained technique for profiling reflectors of heat engineering systems is acceptable for the design of infrared equipment for food production and restaurant facilities. Using this approach allows to approach the solution of the problem of irregularity of irradiation of products during infrared roastin

Adnan Menderes'in Teftiş Raporuna Göre Cumhuriyet Halk Partisi Antalya Örgütünün Çalışmaları (1935)

Cumhuriyet Halk Partisi, 1923 yılından 1946 yılına kadar, Türkiye politik hayatında tek başına söz sahibi olmuş bir partidir. Kısa sürede ülke çapında yaygın bir teşkilat yapısı oluşturan parti, taşradaki mensuplarının çalışmalarını denetlemek amacıyla yılın belirli dönemlerinde teftiş uygulamaları yapmıştır. Bu çalışma, Antalya ve ilçelerinde bulunan Cumhuriyet Halk Partisi örgütlerinin, 1935 yılındaki durumunu göstermeyi amaçlamaktadır. Dönemin Aydın milletvekili olan Adnan Menderes tarafından, Antalya‟da yapılan teftişler, Cumhuriyet Halk Partisi örgütlerinin faaliyetleri hakkında kayda değer bilgiler vermektedir. Teftiş raporu, Antalya‟nın siyasi, ekonomik, kültürel, sosyal ve sportif yapısına dair veriler içermektedir

Isolation and characterization ofmicrosatellitemarkers for Acacia senegal (L.)Willd., amultipurpose arid and semi-arid tree

International audienceAcacia senegal is a multipurpose African tree that improves the soil fertility of degraded areas. The species is exploited mainly for gum arabic, but it also supplies fuel wood and fod- der for animals. Despite its wide distribution in Africa, no microsatellite markers have yet been characterized for this species. In this study, we characterized 11 polymorphic microsatel- lite loci specifically designed for A. senegal and analysed 247 individuals from three popula- tions from Niger. On average, 10.9 alleles per locus were detected and expected heterozygosity ranged from 0.160 to 0.794, showing the ability of the markers to detect genetic diversity in this species

IINFLUENCE OF MAIN TECHNOLOGICAL PARAMETERS OF DRYING ON QUALITY OF BAGASSE FROM CARROT AND BEET

The work studies the drying process of vegetable bagasse, namely of carrot and beet. There is studied the moisture content kinetics of vegetable bagasse and determined the dependence of the process duration on main technological parameters in the work of a vibration vacuum dryer, namely, an amplitude and frequency. There were studied quality parameters of obtained concentrated products, namely the colorimetric estimation of dried bagasse of carrot and beet. Based on obtained results of the study, it was established, that the use of vibration in the process of drying bagasse favors conservation and formation of colorimetric characteristics of a dried product. Determined color characteristics gave a possibility to establish, that at thermal processing it is very important to decrease the drying process duration and temperature. Research data proved prospects of producing concentrated products, namely, dried bagasse of carrot and beet by the offered method. It allows to regulate quality parameters of a ready product: color, brightness, consistence, viscosity and physical-chemical properties. Obtained concentrated products are characterized with high organoleptic indices, food value. This product may be used in the wide spectrum of food industry, such as, for example: juice supplement, stuff for confectionary mass, filling for confectionary products, as biological supplement for healthy nutrition

Validación y rediseño de material didáctico para el aprendizaje de la lengua achuar para segundo y tercer nivel del CECIB San Pablo Juwau .

Este estudio se realizó a partir del diagnóstico de segundo y tercer nivel de la Escuela San Pablo Juwau, con el objetivo de determinar los problemas de alfabetización de niños y niñas en el idioma achuar, y se desarrolló una recomendación como forma de mejorar el proceso Guiar la enseñanza. Durante el desarrollo de la investigación, se encontró que los materiales utilizados por los profesores para enseñar Achuar no eran suficientes. En respuesta a estas situaciones, se ha diseñado un conjunto de libros de texto que contienen ejercicios y actividades para ayudar a los niños a mejorar sus habilidades de escritura y lectura en achuar. Las herramientas de investigación utilizadas en este trabajo son: observación directa, estudios de caso y de campo, encuestas y entrevistas. A través de ellos se puede recolectar la información necesaria para desarrollar una propuesta que brinde soluciones a los problemas de lectura y escritura y optimice el proceso de aprendizaje del idioma Achuar para los educandos del Colegio San Pablo Juwau. Este trabajo fue desarrollado pensando en los niños Achuar, por lo que puede ser aplicado a instituciones educativas con la idea de enseñar el idioma Achuar de manera estructurada.This study was carried out from the second and third level diagnosis of the San Pablo Juwau School, with the aim of determining the literacy problems of boys and girls in the Achuar language, and a recommendation was developed as a way to improve the Guiar process teaching. During the development of the research, it was found that the materials used by the teachers to teach Achur were not sufficient. In response to these situations, a set of textbooks containing a large number of exercises and activities has been designed to help children improve their writing and reading skills in ckhur. The research tools used in this work are: direct observation, case and field studies, surveys and interviews. Through them, the necessary information can be collected to develop a proposal that provides solutions to reading and writing problems and improves the learning process of the Achuar language for the students of Colegio San Pablo Juwau. This work was developed with Achuar children in mind, so it can be applied to educational institutions with the idea of teaching the Achuar language in a structured way

Molecular alterations as target for therapy in metastatic osteosarcoma: a review of literature

Treating metastatic osteosarcoma (OS) remains a challenge in oncology. Current treatment strategies target the primary tumour rather than metastases and have a limited efficacy in the treatment of metastatic disease. Metastatic cells have specific features that render them less sensitive to therapy and targeting these features might enhance the efficacy of current treatment. A detailed study of the biological characteristics and behaviour of metastatic OS cells may provide a rational basis for innovative treatment strategies. The aim of this review is to give an overview of the biological changes in metastatic OS cells and the preclinical and clinical efforts targeting the different steps in OS metastases and how these contribute to designing a metastasis directed treatment for OS

Validación y rediseño de material didáctico para el aprendizaje de matématica para tercero y cuarto nivel del centro educativo comunitario 5 de agosto.

La propuesta de esta investigación trata sobre la elaboración y valoración de los materiales didácticos de nuestro contexto, para los niños y las niñas de las Escuelas Interculturales. No es simplemente la validación y el rediseño de recurso del medio, sino ponerse a aplicar siempre utilizando esos materiales del entorno, porque eso es exactamente lo que debemos hacer como nuevos educadores. Este esfuerzo contribuirá con un buen resultado para seguir educando a los niños y, con este trabajo se espera conseguir un resultado productivo, práctico, recreativo y motivante. Este producto investigativo, será un aporte de parte mío para facilitar la enseñanza a quienes son educadores en las CECIB, y acoplar el uso de los materiales concretos de nuestro alrededor. En este trabajo, se insertan más dibujos e imágenes que son los recursos didácticos de nuestro medio, fáciles de captar y muy sencillas para divertir con los estudiantes. Este mecanismo y estrategia ayudará mucho a mejor a las Escuelas Interculturales bilingües que hasta hoy han encontrado muchas dificultades los educandos con sus profesores que enseñan en diferentes instituciones. Por eso aquí, dejamos un aporte de texto con ejemplos concretos de los nuestros recursos didácticos para la matemática achuar.The proposal is about the elaboration and evaluation of the didactic materials of our context, for the boys and girls of the Intercultural Schools. It is not simply the validation and redesign of the medium's resource, but to start applying it always using those medium materials, because that is exactly what we must do as new educators. This effort will give a good result to continue educating children and with this work I hope to achieve a productive, practical, recreational and motivating result. Here, I will leave a contribution from me, in the thesis, within it, it will have as a guide to be able to facilitate teaching to those who are educators in the CECIB, and to couple the use of the concrete materials of our environment. Apart from that, above all, more drawings and images are inserted that are the didactic resources of our environment, easy to capture and very simple to entertain with our students. This mechanism and strategy will help the bilingual Intercultural Schools much better, which until today the students have encountered many difficulties with their teachers who teach in different institutions. For this reason, here, we leave a text contribution with concrete examples of our environment that would coincide a lot with Achuar Mathematics

PERSPECTIVES OF VEGETABLE PRESSED SKINS PROCESSING AND USE IN FOOD INDUSTRY

Vegetable concentrates contain in their composition dietary fibers, microelements, color-forming substances, allowing to use them as a replacer of a main substance in food products rather successfully. The authors propose a way of vegetables processing into vegetable semi-products. Vacuum drying of vegetable pressed skins using vibration is provided. The method of vegetables processing into vegetable concentrates on an example of carrot provides raw material separation in juice and pressed skin with further separate processing of each component. For realizing the proposed method, a technological production line of concentrates of vegetable raw materials, including developed and studied equipment: vacuum evaporating apparatus with a device for heating and mixing, vacuum vibration dryer has been developed. Experimental studies of a swelling degree, solubility and reproduction of vegetable pressed skins have proved an advantage of drying raw materials under the influence of vibration that confirmed the choice of process parameters. Vegetable pressed skins at using vibration and vacuum have a swelling degree by 120…170 % more than at the convection drying regim

Дослідження впливу робочих параметрів переробки на якісні характеристики морквяного концентрату

The process of concentrating vegetable juice in an improved vacuum evaporator with a stirrer which is simultaneously a heat exchanger was studied. A mathematical model describing kinetics of product heating combined with constant stirring was obtained. The proposed equations make it possible to calculate duration of the heating process in a steady-state mode taking into account thermophysical and rheological characteristics of the product under study. The resulting dependence differed in that the calculations took into account changes in rheological properties of the liquid being processed, namely, apparent viscosity characterizing the shear properties of the non-Newtonian fluids including majority of food products. The process of drying carrot cake in the developed vibratory vacuum dryer was studied. Dependence of content of beta-carotene on operating parameters of the dryer, namely amplitude and frequency was determined. Based on the obtained results of the study of colorimetric characteristics, it was proved that the proposed method for production of concentrates contributes to preservation and formation of colorimetric characteristics of the final product. It was found that technological processing affects objective colorimetric characteristics of plant materials, namely, deviation of values of the dominant wavelength, color purity and brightness from the values for the reference sample. The determined colorimetric characteristics have made it possible to establish that it is very important to reduce time of the raw material processing and temperature during heating. These studies have shown the prospects for production of concentrated products in a separated way (separation of raw materials into juice and cake, separate boiling of juice and drying of cake, mixing of components in various concentrations depending on technological tasks). This makes it possible to adjust organoleptic characteristics of the final product including color, brightness, consistency, viscosity and physical-chemical propertiesИсследован процесс концентрирования овощного сока в усовершенствованном вакуум-выпарном аппарате с перемешивающим устройством, который одновременно является теплообменником. Полученная математическая модель, описывающая кинетику разогрева продукта при постоянном перемешивании. Предложенные уравнения позволяют рассчитать продолжительность выхода процесса нагрева на стационарный режим с учетом теплофизических и реологических характеристик исследуемого продукта. Полученная зависимость отличается тем, что в расчетах были учтены изменения реологических свойств жидкости, перерабатывается, а именно эффективную вязкость характеризующая сдвиговые свойства неньютоновских жидкостей, которыми в основном являются большинство пищевых масс. Исследован процесс сушки морковных выжимок в разработанной вибрационной вакуумной сушилке. Определена зависимость содержания бета-каротина от рабочих параметров сушилки, а именно от амплитуды и частоты.На основании полученных результатов исследования колориметрических характеристик, было доказано, что предложенный способ производства концентратов способствует сохранению и формированию колориметрических характеристик готового продукта. Установлено, что технологическая обработка влияет на объективные колориметрические характеристики растительного сырья, а именно на отклонение значений доминирующей длины волны, чистоты цвета и яркости от значения для контрольного образца.Определены колориметрические характеристики позволили установить, что при тепловой обработке очень важно уменьшить продолжительность обработки сырья и температуры. Данные исследования показали перспективность производства концентрированных продуктов раздельным способом (разделение сырья на сок и выжимки, отдельное уваривания сока и сушка выжимок, соединение компонентов в разной концентрации в зависимости от технологических задач). Это позволяет регулировать органолептические показатели конечного продукта цвет, яркость, консистенцию, вязкость и физико-химические свойстваДосліджено процес концентрування овочевого соку в удосконаленому вакуум-випарному апараті з перемішуючим пристроєм, який одночасно є теплообмінним. Отримана математична модель, що описує кінетику розігріву продукту при постійному перемішуванні. Запропоновані рівняння дозволяють розрахувати тривалість виходу процесу нагріву на стаціонарний режим з урахуванням теплофізичних і реологічних характеристик досліджуваного продукту. Отримана залежність відрізняється тим, що в розрахунках було враховано зміну реологічних властивостей рідини, що переробляється, а саме ефективну в’язкість яка характеризує зсувні властивості неньютонівських рідин, якими переважно є більшість харчових мас. Досліджено процес сушіння морквяних вичавків в розробленій вібраційній вакуумній сушарці. Визначено залежність вмісту бета-каротину від робочих параметрів сушарки, а саме від амплітуди та частоти.На підставі отриманих результатів дослідження колориметричних характеристик, було доведено, що запропонований спосіб виробництва концентратів сприяє збереженню та формуванню колориметричних характеристик готового продукту. Визначені кольорові характеристики дали змогу встановити, що при тепловій обробці дуже важливо зменшити тривалість обробки сировини та температуру. Визначені реологічні характеристики отриманого концентрованого соку залежно від відсотку введення вичавків, що довело можливість формування твердоподібних якостей концентрату. Дані дослідження довели перспективність виробництва концентрованих продуктів роздільним способом (розділення сировини на сік та вичавки, окреме уварювання соку та сушка вичавок, з’єднання компонентів в різній концентрації залежно від технологічних задач). Це дозволяє регулювати якісні показники кінцевого продукту колір, яскравість, консистенцію, в’язкість та фізико-хімічні властивост