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

Kuzmin, Oleg; Zubkova, Valentina; Shendrik, T. G.; Korenets, Yuriі; Kuzmin, Anton; Bilenkyi, Pavlo

doi:10.24263/2304-974x-2018-7-4-10

Cited by 5 publications

(7 citation statements)

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“…Sensory analysis of the samples was performed using descriptive and profile methods using a five-point scale (Kuzmin et al, 2018) [41].…”

Section: Description Of Methodsmentioning

confidence: 99%

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Determination of the effect of calcium chloride on sodium alginate on the restructuring of fish products

Nykyforov¹,

Korenets²,

Frolova³

et al. 2019

Ukr. food j.

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Introduction. The purpose of this publication is to investigate the mechanism of the restructuring of fishery products using calcium chloride and sodium alginate.Materials and methods. Minced fish fillet of carp (protein -16.5±0.2%; fats -1.2±0.03 %, minerals -1.3±0.03 %); structure-forming agents are sodium alginate, calcium chloride (CaCl2). The method of rotational viscometryrheological characteristics; the method of energy absorption in the mid-wavelength range of the infrared spectrumenergy substances; spectrophotometry method and X-ray fluorescence methodmineral composition; descriptive and profile methodorganoleptic indicators.Results and discussion. Adding to the minced meat to 1.0 % of sodium alginate leads to an increase in the effective viscosity of the system to 3.6·10 -3 Pa·s (shear rate ε=1.8 s -1 ). Increasing the concentration of sodium alginate from 2 to 3% leads to a similar increase in the effective viscosity from 6.9·10 -3 to 12.6·10 -3 Pa·s. At the same time, it was proved that the addition of sodium alginate with a concentration of 2.0 % ensures the complete formation of the structure of fishery products in the process of its formation.It has been established that the process of structuring fishery products is intensified due to the duration of holding the fish mince/alginate system in a 5 % solution of CaCl2 for (6-7)·60 s at the required level of effective viscosity. Increased structuring time (> 7·60 s) and subsequent formation lead to a further deterioration of organoleptic characteristicsthe appearance of bitter taste, in the presence of free calcium ions.On the basis of the study it is proved that in the concentration range of sodium alginate 1-3% there is an increase of water-holding capacity of fish products by 1.27-1.45 times. The maximum value of organoleptic indicators -5 points received fish products with a concentration of sodium alginate 2.0-2.5 %. Further increase in the concentration of sodium alginate from 2.5 to 3.0% leads to an increase in the effective viscosity and gel-forming ability of the system and characterizes the samples with reduced organoleptic characteristics, which are characterized by the rigidity of the structure.Conclusions. The obtained experimental data prove the influence of technological parameters and their rational values: the concentration of sodium alginate in the prescription mixture -2.0-2.5%; concentration of calcium chloride in solution -5.0%; the processing time of the formed samples in solutions of calcium chloride -(6-7)·60 s on the mechanism of restructuring of fishery products.

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“…Sensory analysis of the samples was performed using descriptive and profile methods using a five-point scale (Kuzmin et al, 2018) [41].…”

Section: Description Of Methodsmentioning

confidence: 99%

“…The above study relates to the food (Kuzmin et al, 2017) [1] and restaurant industry (Kuzmin et al, 2017) [2], namely, to the fish processing industry (Santeramo et al, 2018;Augustin et al, 2016;Pihlajamäki et al, 2018) [3][4][5]. An important place in human nutrition is taken by the consumption of fish ( [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Determination of the effect of calcium chloride on sodium alginate on the restructuring of fish products

Nykyforov¹,

Korenets²,

Frolova³

et al. 2019

Ukr. food j.

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“…As the result of electrochemical reactions low-solubility calcium and magnesium carbonates, as well as heavy metal and ferrum hydroxides are created in cathode cell. There is an additional line with receiving container (7) for drainage and filtration of the catholyte concentrate (1.1'), sand filter (12) and air taps (8) -for removing the air (5.0).…”

Section: Methodsmentioning

confidence: 99%

Н NMR-spectroscopy of water-alcohol systems in the process of electrochemical activation of drinking water

Кузьмин¹,

Romanchenko²

2018

Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiv

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The aim of the work is to study the process of establishing the equilibrium state in alcohol water systems at the main stages of creating vodka with electrochemical activation of drinking water. The formation of alcohol-water (drinking) system occurs during the weakening of hydrogen bonds in the presence of water associates and ethanol that have a chemical shift of hydroxyl protons of water δН2O 4,36 ppm and of ethanol-δEtОН 4,96 ppm and the difference in chemical shifts between EtOH and Н2О, which is Δδ 0,60 ppm. (Δƒ 240 Hz), that do not undergo significant changes after the treatment of alcohol water mixture with activated carbon. Conditions for the formation of stable complexes in the system of alcohol-water (drinking) have not been revealed, the absence of formation of ethanol hydrates characterizes a system with unstable equilibrium. Prepared with electrochemical activation drinking water leads to the immediate formation of hydrates of EtОН•5Н2О type in the alcohol-water system: in the anode cellan anolyte with ethanol hydrates EtОН•4,81Н2О; in a cathode cella catholyte with ethanol hydrides EtОН•4,69Н2О. The strongest hydrogen bond of OH-groups in the alcohol-water system is observed in water prepared by electrochemical activation that is characterized by a constant equilibrium.

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“…The most important stages in the production of vodka (Oliinyk et al, 2016(Oliinyk et al, , 2014Kuzmin et al, , 2015 [1][2][3][4][5][6][7] are the creation of water-alcohol mixtures (Kuzmin et al, 2013 [8][9][10][11][12][13][14] and processing them with activated carbon (Oliinyk et al, 2014;Mukhin et al, 2003Mukhin et al, , 2004 [2,15,16]. The quality of the activated carbon depends on the quality of the finished product (Mukhin et al, 2003(Mukhin et al, , 2004Petrov et al, 2004Petrov et al, , 2005 [15][16][17][18].…”

Section: Analysis Of Recent Researchs and Publicationsmentioning

confidence: 99%

Correlation between the quality indicators of activated coal in vodka technology

Shendrik¹,

Levandovskyi²,

Kuts³

et al. 2019

UJFS

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Introduction. The purpose of the publication is to establish correlation relations between the quality indicators of active coal (AC) used in the distillery production in vodka technology. Materials and methods. AC of natural origin, which is used for distillery production. Standard methods of determination and quantitative characteristics of AC quality indicators. Mathematical-statistical methods of research are linear correlation analysis based on the Pearson correlation coefficient. Results and discussion. It was found that the correlation coefficient (r) between iodine adsorption activity (Ai.), which characterizes the amount and volume of micropore AC with diameter Dm<2 nm, including nanopor with diameter Dm<1 nm, and methylene blue (Am.b.), which depends on the mesopore volume with a diameter Dme=2…50 nm, is equal to 0.93. The total volume of the micro-and mesoporous space determines the total sorption capacity of AC relative to the organic impurities present in the water-alcohol mixtures. AC's sorption activity also depends on its fractional composition. The correlation (reverse dependence) between adsorption activity on acetic acid (Aa.a.) and the mass fraction of the sorbent residue on a screen with a cloth №10 (F№10) with a coefficient r=-0,94 was established. Reducing the mass fraction of the residual on a screen with a cloth from 97…98% to 62…64% leads to an increase in adsorption activity of AС by acetic acid to 117 ml versus 62 ml. This is directly due to the fact that the residual sorbent on the sieve № 10 has a large area of the surface of the microporous and mesoporous space due to the reduced size of the grains. The total volume of sorbents in water (Tp.v.) is directly proportional to the mass fraction of water soluble ash (Mw.a.) r=0.92 and the mass fraction of moisture (Mm.) at r=0.99. In order to release AC from water soluble ashes and increase the volume of pore space, it will be logical to wash the prepared AC with water and then dry it to the water content in the coal to 2%. It was established that the fractional composition, the mass of the residue on the sieve with canvas № 36 (F№36) is directly dependent on the mass fraction of ash (Ma.) (r=0.91) and the mass fraction of water soluble ash (Mw.a.) (r=0.91), which indirectly indicates the influence of inorganic components AC on its mechanical strength. It is assumed that in the largest fractions of AC with a mass of the residue on the sieve with canvas № 36 (F№36=2.1%) contains more ash in the macropore space (Ma=5.12%), including water soluble ash (Mw. a.=1.95%). Conclusions. As a result of the analysis of standard quality indicators AB and the study of their mutual dependencies using the mathematicalstatistical method using the Pearson correlation coefficients, it has been found that 92% (12 out of 13) indicators have strong internal relationships that are characterized by a "very high" correlation force with coefficients r=0.90-0.99.

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

Cited by 5 publications

References 23 publications

Determination of the effect of calcium chloride on sodium alginate on the restructuring of fish products

Determination of the effect of calcium chloride on sodium alginate on the restructuring of fish products

Н NMR-spectroscopy of water-alcohol systems in the process of electrochemical activation of drinking water

Correlation between the quality indicators of activated coal in vodka technology

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