Effects of the water desalting by reverse osmosis on the process of formation of water-alcohol mixtures. 1H NMR spectroscopy studies

Кузьмин, Олег Евгеньевич; Suikov, S. Yu.; Нєміріч, Олександра Володимирівна; Ditrich, Iryna; Sylka, Iryna

doi:10.24263/2304-974x-2017-6-2-6

Cited by 8 publications

(9 citation statements)

References 21 publications

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“…Naturally, such a state of affairs cannot satisfy the rapidly growing and increasingly complex alcoholic beverage production. [7][8][9][10] causes significant changes in the optimization of the technological process of sorting with active carbon (Muhin et al, 2003;Muhin et al, 2004) [11,12].…”

Section: Analysis Of Recent Researchs and Publicationsmentioning

confidence: 99%

Main directions of application of active carbons in alcoholic beverage production

Shendrik¹,

Levandovskyi²,

Kuts³

et al. 2019

UJFS

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Introduction. The purpose of the publication is to assess the quality and to usage of natural charcoal of activated charcoal by physical and chemical indicators for alcoholic beverage productionfor the purification of water-alcohol mixtures from impurities in the technology of vodka. Materials and methods. Activated charcoalas a raw material for the purification of water-alcohol mixtures in the technology of vodkas. Methods of research: adsorption activity by iodine; adsorption activity by acetic acid; adsorption activity by methylene blue; total volume of pores in water; bulk density of activated carbon; fractional composition; mass of ash; bulk iron; bulk moisture content; abrasion strength. Results and discussion. Activated charcoal of plant origin BAU-A, BAU-A-LVZ, BAU-A-Ag, MeKS, KAU-A, KDS-A according to the complex of indicators does not fully meet the high requirements of alcoholic beverage production. The active charcoal grades BAU-A have the standard values of indicators: adsorption activity by iodine-62%; adsorption activity by acetic acid-64 ml; adsorption activity by methylene blue-129 mg/g; total pore volume by water-1.72 cm 3 /g; bulk density-215 g/dm 3 ; mass fraction of the balance on a sieve with a linen: № 36-1.6%; № 10-98%; on the pallet-0.4%; mass of ash-4.7%; mass fraction of water soluble ash-1.64%; mass fraction of iron-0,12%; mass moisture content-3.8%; abrasion resistance-52.8%. To expand the range of values of indicators, it is necessary to create different combinations based on the BAU-A grades of coal or their modifications BAU-A-LVZ, BAU-A-Ag together with activated charcoal stone (MeKS), coconut (KAU-A) and anthracite (KDS-A). Activated charcoal of the mark MeKS in relation to BAU-A has higher values: adsorption activity by iodine by 32%; adsorption activity by acetic acid by 45.3%; adsorption activity by methylene blue at 52.7%; bulk density at 62.4%; tensile strength at 37.3%. In relation to BAU-A, activated charcoal MeKS has lower values: the total volume of pore water by-9.6%; mass of the remainder on a sieve with a linen: № 36 on-1.5%; № 10 at-7.6%; on a pallet of 9.1%; mass of ash at-1.1%; a mass of water-soluble ash-0.4%; bulk of iron by 0.1%; mass moisture content-0.6%. At the same time low indicators of one activated carbon can be offset by high indicators of other coal. Conclusion. Creation of combined activated charcoal with optimized parameters (increased durability, high adsorption and catalytic properties, developed porous structure) will allow to meet the high requirements of alcoholic beverage production and to more actively absorb organic impurities, improving the organoleptic parameters of vodkas.

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Section: Analysis Of Recent Researchs and Publicationsmentioning

confidence: 99%

Main directions of application of active carbons in alcoholic beverage production

Shendrik¹,

Levandovskyi²,

Kuts³

et al. 2019

UJFS

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“…Previously, we have conducted primary research of 1 H NMR of water-alcohol mixtures (WAM), which were described in the work of Kuzmin et al, 2017 [15,16]. The obtained results give grounds to assert a fundamental difference in the behavior of the WAM prepared from the alcohol and water passing through various processes.…”

Section: Introductionmentioning

confidence: 99%

“…Since the first 1 H NMR spectra of water and ethanol have been obtained more than 60 years, today there are many works (Batta et al, 1997;Albert, 2002;Meusinger, 2010;Rutledge, 1996;Holzgrabe et al, 2008) [7,12,21,26,29] in which the spectra of water and ethanol are given -which are understandble from the analytical point of view of the substance. But these relatively simple molecules have a large variety of details that occupy a deserved place both in works (Arnold, 2002;Becker et al, 2002;Oliveira et al, 2007;Ababneh, 2018;Richards, Hollerton, 2011;Xu et al, 2012;Mori et al, 2018) [3,4,19,22,27,30,31] and are of interest to our work [15,16].…”

Section: Introductionmentioning

confidence: 99%

“…Thus, in the work of Kuzmin et al, 2017 [15,16] established experimental evidence or instilment nature/(non-installment) of thermodynamic balance, taking into account the organoleptic characteristics of WAM in dependence on water treatment method and time of system's functioning. However, the questions related to internal mechanism's specification and the rate of establishment of thermodynamic balance depending on type of water used in the process of creating the WAM are remain unsolved.…”

Section: Introductionmentioning

confidence: 99%

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Study of internal mechanisms for establishment of the equilibrium state of water-alcohol mixtures in vodka technology

Kuzmin¹,

Zubkova²,

Shendrik³

et al. 2018

Ukr

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Introduction. The aim of the publication is to study the mechanism of the establishment of relaxation of water-alcohol mixtures (WAM) in the main stages of creating vodka in the application of electrochemical activation (ECA) at the stage of Na-cationization process water softening. Materials and methods. 1 H NMR analysis was performed using: FT-NMR Bruker Avance II spectrometer (400 MHz); special capillary with acEtOHe-d6; high accuracy ampoules № 507-HP; dispenser; ethyl alcohol rectified (EAR); water softened by Na-cationization; WAM from EAR and softened water. Results and discussion. In this work, the equilibrium state of vodkas in the creation of WAM in the process of ECA of softened water by Nacationization is investigated. It has been established that electrochemical reactions lead to a change in the system of intermolecular interactions. Charging states of molecules in anolyte and catholyte lead to differences in the electron distribution, which affects the chemical displacements of hydroxyl protons. In relation to the softened water (δH2O=4.65 ppm), the anolyte with δH2O=(4.23; 4.22) ppm has a displacement of the hydroxyl proton in the «strong field» at Δf=170 Hz. The catholyte with δН2О=(4.56; 4.54) ppm has a displacement in the «strong field» at Δf=40 Hz. It has been proved that the WAM on anolyte (pH=2.43) and EAR has an acidic medium (pH=3.10), WAM in a catholyte (pH=11.08), and EAR has a meadow medium (pH=11.75). These polar ratios of H3O + to OHfor anolyte and catholyte lead to a restructuring of the structure in the alcohol/water system. It can be assumed that the proton exchange is accelerated, while there is one general signal of mobile protons EtOH+H2O. On the basis of the study a fundamental difference between the behavior of the WAM and the vodka prepared on softened water and water after ECA treatment was established. Found systems (alcohol/water) with a stable equilibrium, which are characterized by a high degree of generalization of protons, as well as characteristic rates of exchange for it. Conclusions. The experimental data obtained prove the dependence of the speed and nature of the establishment of the thermodynamic equilibrium due to the relaxation of the WAM. It is shown that relaxation occurs at the simultaneous stabilization of the hydroxyl group of water and ethanol protons.

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“…For producing of highquality products manufacture should use all possible measures (Kuzmin O. et al, 2016Pasichnyi V.M. et al, 2015) [21,18,19,20]. One of such measures is to improve the quality of the production of the most widespread group of sausage products -boiled sausages, which, due to its range and high taste and consumer properties has high demand among the population.…”

Section: Introductionmentioning

confidence: 99%

Determination of the factor space of the process of extrusion of sausage products

Кузьмин¹,

Пасичный²,

Levkun³

et al. 2017

UJFS

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Introduction. The analytical researches were conducted for the purpose of scientific substantiation of the main factors and to determine the factor space of the process of sausage stuffing extrusion. Materials and methods. Methods of research: theoreticalstudying and generalization of a priori information on the conditions for the extrusion of sausages; qualimetric. An additive mathematical model as most widespread in a qualimetry is used for joining the quality rating into the generalized (complex) index. Results and discussion. One of the main processes in the formation of sausage products, which guarantees the receipt of highquality products is the filling (extrusion) of the shell by sausage mince. The main factors of the process of sausage mince extrusion are ascertained: pressure of extrusion; mince temperature; vacuum evacuation. It is determined that the amount of pressure of extrusion depends on the type of membrane, type of product, its composition, physical-mechanical and rheological properties, which is 0,30-2,00 MPa. The minced meat temperature affects the stability of the emulsion, therefore, when extruded in the sausage shell should be in the range from +8 to +18 ºС. Vacuuming has a positive effect on: reducing the volume of air void; color; texture; maturation of the product; the terms of its storage; reduction of oxidative processes in adipose tissue, as well as bacterial insemination; improvement of the rheological characteristics of the product; water-holding capacity (WHC); improving the density of the long loaf. The evacuation measure for individual types of mince is individual and can have pressure up to-0,09 MPa. The coefficient of regression and the value of confidence interval are calculated Δb i =0,004 (α=0,2; f=8).

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Effects of the water desalting by reverse osmosis on the process of formation of water-alcohol mixtures. 1H NMR spectroscopy studies

Cited by 8 publications

References 21 publications

Main directions of application of active carbons in alcoholic beverage production

Main directions of application of active carbons in alcoholic beverage production

Study of internal mechanisms for establishment of the equilibrium state of water-alcohol mixtures in vodka technology

Determination of the factor space of the process of extrusion of sausage products

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