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The paper highlights that grazing a dairy herd on ecologically pristine mountain pastures facilitates the production of raw milk at reduced costs. Preserving the native properties of milk and achieving superior product quality necessitates prompt milk processing, particularly through efficient cooling and storage at low temperatures. (Research purpose) The primary objective of this research is to substantiate the methodology for dairy cattle management and to develop technological solutions for milking and primary milk processing in mountainous pastures. (Materials and methods) Prototypes of milking machines and cooling equipment utilizing natural cold sources were developed and produced. Trials were conducted on farms in the Kabardino-Balkarian Republic. A methodology to produce consumable milk has been developed considering the natural and climatic conditions inherent in grazing dairy cattle on mountain pastures and existing machinery for milking and primary processing of raw materials. The technology includes the basic operations such as dairy herd feeding and management, milking, primary milk processing and storage of drinking cow’s milk. (Results and discussion) The technology is poised to enhance milk production by 10 percent, elevate the fat content by 3 percent, and decrease the incidence of mastitis in cows attributed to conventional machine milking tailored for lowland conditions by 40 percent. Moreover, it promises a 15 percent reduction in energy consumption for operating milking and refrigeration equipment as well as an increase in labor productivity. These technical and technological advancements are fortified with patent protection. (Conclusions) The development of dairy farming in mountainous regions, rich in naturally growing, ecologically pristine pasture lands, is an economically attractive direction to produce premium domestic dairy products. Comparative analyses conducted through laboratory assessments and field trials substantiate the viability of employing the proposed technological methodologies and machinery.

ABSTRACTThis study examines the impact of temperature and humidity on cotton fiber quality during initial processing. Conducted in a Xinjiang cotton ginning mill, we used the USTER HVI1000 to analyze five quality indices: upper half mean length, uniformity, short fiber index, tensile strength, and elongation. Results indicated that temperatures below 13°C increased fiber brittleness, moisture, and significantly reduced length and strength. Optimal conditions were observed at temperatures between 13°C to 20°C with normal humidity, where length and strength were maintained. Above 20°C, the dry environment led to a decrease in these indices. While higher temperatures and lower humidity helped remove impurities and lessen cotton knots, relative humidity below 45% increased static electricity and knots. Despite data limitations, this study moves towards identifying optimal temperature and humidity levels for improving cotton quality during initial processing, providing a theoretical foundation for future enhancements.

Medicinal and aromatic plants, such as wild garlic (Allium ursinum), are valuable sources of bioactive compounds in traditional and modern medicine. However, the challenges in cultivating wild garlic and its seasonality limit its availability primarily to early spring. To maintain the quality of wild garlic, effective postharvest practices are essential, considering the delicate nature of its leaves and their susceptibility to rapid decay. This study focuses on implementing eco-friendly postharvest practices to address the seasonality and perishability of wild garlic. Optimizing storage conditions and drying processes is essential for extending its shelf life and preserving bioactive components. Two postharvest approaches were evaluated, with vacuum packaging at 4 °C demonstrating the most effective preservation of sensory attributes and bioactive composition over a 9-day period. Additionally, different drying methods, including convective and vacuum drying at various temperatures, were investigated. When the best drying temperature was selected, the results revealed that convective drying is more efficient at preserving phenolic compounds in wild garlic leaves at 60 °C. Conversely, vacuum drying shows superior preservation of alliinase activity and total thiosulfinate content at 70 °C. Furthermore, this study explores the utilization of unused wild garlic, which is typically discarded as waste during storage. By employing suitable drying methods, this material can be preserved and provide a valuable source of phenolic compounds (7.17–10.12 g GAE/100 g) and thiosulfinate (9.35–12.72 mg AC/110 g) compounds for various extraction processes. Accordingly, this research presents significant implications for the integration of wild garlic into diverse industries, particularly in the fields of food and pharmaceutical sectors. The findings offer opportunities for sustainable utilization, economic benefits, and a more environmentally friendly and economically viable approach to wild garlic production and processing. [ABSTRACT FROM AUTHOR]

The need to develop identification criteria for fruit brandy is connected with the prevention of the sale of counterfeit products on the Russian alcohol market. Due to the variety of factors affecting the final product, the solution to this problem requires the use of a methodology based on an integrated approach. The work is devoted to its first stage — the assessment of the influence of the biochemical composition of fruit stone raw materials, as well as various technological factors on the formation of essential (identification) characteristics of products. Fresh fruits of apricots, cherry plums, cherries, dogwood and plums, as well as samples of fermented raw materials were used as objects of research. The biochemical composition of fresh fruits was assessed by the content of sugars, free organic acids, amino acids and pectin substances. It has been found that the values of all main indicators of the biochemical composition varied widely in the samples of initial raw materials. At the same time, significant differences were noted between the types of fruit raw materials in the content of free amino acids (dogwood, cherry plum up to 0.08% and 0.12%, respectively; cherry, plum and apricot up to 0.19–0.30%) and pectin substances (cherry, apricot up to 0.6–0.8%; cherry plum, dogwood, plum up to 1.2–1.3%). The following factors were studied in the work as technological factors: a method of primary processing of raw materials (obtaining pulp or juice extraction); a maceration method — without enzyme preparations and with treatment with enzyme preparations; a fermentation method — without fermentation activators and using fermentation activators. It has been established that the method for primary processing of raw materials affects the concentration of methanol, esters and higher alcohols in fermented raw materials. The use of fermentation activators contributes to an increase in the concentration of higher alcohols and esters in them by almost 2 times, and the use of individual complex enzyme preparations — by 16% and 80%, respectively. It has been shown that the methodology for developing identification criteria for fruit vodkas at the first stage should include an assessment of the physico-chemical composition of initial raw materials and individual technological factors at the stage of preparing them for distillation.

[Qbjective] To study the effect of different drying, storage methods and storage time on the content of active ingredients in Pogostemon cablin. [Method] The methods of sweating, drying in the shade, sun-drying and drying were used as drying methods, and the methods of conventional, low temperature and modified atmosphere storage were used as storage methods, volatile oil, patchouli alcohol and patchouli ketone were measured after 180 and 360 days of storage. [Result] Drying and sun-drying methods were lost of volatile oil, and the total content of ketone and alcohol was low. Sweating method was beneficial for retaining active ingredients. After storage for 180 days, the medicinal materials of Pogostemon cablin appeared mouldy, moth-eaten, browning and the effective components decreased. Controlled atmosphere storage of Pogostemon cablin changed little. [Conclusion] Sweating method and modified atmosphere storage can be used as the primary processing and storage method of Pogostemon cablin. [ABSTRACT FROM AUTHOR]

The present work was conducted to evaluate the volatile profile of Ecuadorian Forastero, CCN-51, ETT103 and LR14 cocoa beans during traditional fermentation in laurel wood boxes followed by a sun-drying process. Fifty-six volatiles were identified with HS-SPME-GC–MS. Aldehydes, alcohols and ketones were the compounds that mainly characterized the fresh cocoa. The main compounds formed during the anaerobic fermentation step were esters and acids, while in the aerobic fermentation step, an increase in ester-, aldehyde- and acid-type compounds was observed. Finally, after the drying step, a notable increase in the acid (i.e., acetic acid) content was the predominant trend. According to the genotypes, ETT103 presented high contents of terpenes, alcohols, aldehydes and ketones and low contents of unfavorable acid compounds. The CCN-51 and LR14 (Trinitarian) varieties stood out for their highest amounts in acids (i.e., acetic acid) at the end of primary processing. Finally, the Forastero cocoa beans were highlighted for their low acid and high trimethylpyrazine contents. According to the chemometric and Venn diagram analyses, ETT-103 was an interestingly high-aromatic-quality variety for cocoa gourmet preparations. The results also showed the need for good control of the processing steps (using prefermentative treatments, starter cultures, etc.) on Ecuadorian genotypes of Trinitarian origin. [ABSTRACT FROM AUTHOR]

Medicinal and aromatic plants, such as wild garlic (Allium ursinum), are valuable sources of bioactive compounds in traditional and modern medicine. However, the challenges in cultivating wild garlic and its seasonality limit its availability primarily to early spring. To maintain the quality of wild garlic, effective postharvest practices are essential, considering the delicate nature of its leaves and their susceptibility to rapid decay. This study focuses on implementing eco-friendly postharvest practices to address the seasonality and perishability of wild garlic. Optimizing storage conditions and drying processes is essential for extending its shelf life and preserving bioactive components. Two postharvest approaches were evaluated, with vacuum packaging at 4 °C demonstrating the most effective preservation of sensory attributes and bioactive composition over a 9-day period. Additionally, different drying methods, including convective and vacuum drying at various temperatures, were investigated. When the best drying temperature was selected, the results revealed that convective drying is more efficient at preserving phenolic compounds in wild garlic leaves at 60 °C. Conversely, vacuum drying shows superior preservation of alliinase activity and total thiosulfinate content at 70 °C. Furthermore, this study explores the utilization of unused wild garlic, which is typically discarded as waste during storage. By employing suitable drying methods, this material can be preserved and provide a valuable source of phenolic compounds (7.17–10.12 g GAE/100 g) and thiosulfinate (9.35–12.72 mg AC/110 g) compounds for various extraction processes. Accordingly, this research presents significant implications for the integration of wild garlic into diverse industries, particularly in the fields of food and pharmaceutical sectors. The findings offer opportunities for sustainable utilization, economic benefits, and a more environmentally friendly and economically viable approach to wild garlic production and processing.

Agricultural products primary processing mechanization is an important basis for the agricultural products primary processing development. We analyzed the agricultural products primary processing mechanization development status by statistical data in Jiangsu Province, the result shows that, the number of agricultural products primary processing machinery ownership and mechanical work volume have shown a sustained growth trend, the agricultural products primary processing mechanization business entities service capacity has been improved, and the service revenue capacity has also continued to be highlighted in recent years. There are some problems in the agricultural products primary processing mechanization development in Jiangsu Province, such as agricultural products primary processing mechanization development unbalanced and insufficient and service capacity insufficient, agricultural products primary processing mechanization popularization and application talents lack, and the efficiency of mechanical operation needs to be improved. In view of the specific problems, this paper puts forward the corresponding countermeasures and measures to promote the agricultural products primary processing mechanization to the higher quality development in Jiangsu Province. [ABSTRACT FROM AUTHOR]

The primary processing method of coffee plays a crucial role in determining its flavor profile. In this study, roasted coffee beans were subjected to three primary processing methods, i.e., natural processing (SC), washed processing (WC), and honey processing (MC), that were analyzed by LC-MS/MS and GC-MS metabolomics. Additionally, sensory evaluation was conducted by the Specialty Coffee Association of America (SCAA) to assess coffee flavor characteristics. The results showed that 2642 non-volatile compounds and 176 volatile compounds were detected across the three primary processing methods. Furthermore, significant differentially changed non-volatile compounds (DCnVCs) and volatile compounds (DCVCs) were detected among SC/WC (137 non-volatile compounds; 32 volatile compounds), MC/SC (103 non-volatile compounds; 25 volatile compounds), and MC/WC (20 non-volatile compounds; 9 volatile compounds). Notable compounds, such as lichenin, 6-gingerdiol 5-acetate, 3-fluoro-2-hydroxyquinoline, and 4-(4-butyl-2,5-dioxo-3-methyl-3-phenyl-1-pyrrolidiny)benzenesulfonamide, were identified as important DCnVCs, while ethyl alpha-D-glucopyranoside, 2,3-butanediol, maltol, and pentane-1,2,5-triol were identified as significant DCVCs in SC/WC. In MC/SC, 3-fluoro-2-hydroxyquinoline, etimicin, lichenin, and imazamox were important DCnVCs, whereas ethyl alpha-D-glucopyranoside, 2-pyrrolidinone, furfuryl alcohol, and pentane-1,2,5-triol were import DCVCs. Lastly, MC/WC samples exhibited notable DCnVCS, such as (S)-2-hydroxy-2-phenylacetonitrile O-[b-D-apiosyl-1->2]-b-D-glucoside], CMP-2-aminoethyphosphonate, talipexole, and neoconvallatoxoloside, along with DCVCS including citric acid, mannonic acid, gamma-lactone, 3-(1-hydroxy-1-methylethyl)benzonitrile, and maltol. Therefore, the primary processing method was a useful influence factor for coffee compositions. [ABSTRACT FROM AUTHOR]

In the modern world, refrigeration equipment systems, in particular, continuous refrigeration chain systems, without which food safety cannot be fully ensured, are becoming more and more popular. Special interest in artificial cooling systems in the grain economy of Ukraine, which is one of the country's bud­get-generating industries. Grain is one of the most important basic human food products, for the cultivation and collection of which large resources are involved. Post-harvest processing and storage is a key link in grain production. According to the Food and Agricultural Organization of the United Nations (FAO), about 20% of harvested grains in the world spoil annually. Reduction of grain losses at all stages of harvesting, transportation, storage and processing and ensuring its preservation is determined by the technology after harvest processing. In the conditions of ever-increasing volumes of grain and high rates of harvesting, the problem of preserving the harvest, more than half of which is harvested in a wet state, is becoming increasingly acute. Freshly harvested wet seed grain is unstable in storage and requires immediate processing. Low-temperature conservation in the places of preparations allows to solve the problem of long-term and high-quality storage of grain products. Small grain varieties due to their small inherent linear size, are most prone to damage during heat drying. Combined compression-absorption water-ammonia refrigerator the machine allows you to abandon the use of mains electrical sources for 7 months of the year. Such a refrigerating machine can be made in a transport autonomous version and solve the task of air conditioning in field conditions. To adapt to field conditions, the ab­sorber is made with two-phase thermosiphons and with air heat removal to the environment

The work developed a system of primary low-temperature processing and storage of small-seeded grain based on a combined compression-absorption water-ammonia refrigerating machine (AWRM). An AWRM absorber with two-phase thermosiphons and air heat removal to the environment has been developed. Two designs of grain air cooling systems have been proposed – container and floor type. The proposed energysaving algorithm for the operation of the cooling system with stage-by-stage blowing of each row of the container field with cold air makes it possible to minimize the total energy consumption in the cooling system to the maximum extent due to the contribution of the air exchange system. A combined compression-absorption water-ammonia refrigeration machine allows you to refuse to use network electrical sources for 7 months of the year. Such a refrigeration machine can be made in a transport autonomous design and solve the problem of air conditioning in field conditions. To adapt to field conditions, the AWRM absorber is made with twophase thermosiphons and air heat removal to the environment. Two basic designs of grain air cooling systems are proposed - container and floor type. Both systems can solve the problems of primary refrigeration processing of grain products, and the choice of any system depends on the specific conditions of the farm: volume of products, storage location, logistics. An algorithm has been developed for the gradual supply of cold air flow through rows of containers. To find the minimum total power consumption, the method of equalizing the rate of change in electrical power on the fan and compressor depending on the grain cooling time was used. It has been shown that in the process of low-temperature processing of small-seeded grain it is possible to simultaneously dehydrate it. Increasing the quality storage period of grain to 1 year allows the farm to gain economic benefits from the difference in purchase prices. The difference in purchase prices during the harvesting period and the sowing company, for example, for rapeseed last year was 240 US dollars for each ton. Calculation of economic indicators for the development of a typical farm, taking into account market prices for work, equipment and component materials, showed that the payback of the project will be 4.9 years for construction according to the «zero» cycle and 4.4 years for existing buildings. [ABSTRACT FROM AUTHOR]

Despite the global effort to recover from the COVID-19 pandemic through vaccine procurements and the development of new treatments, the unpredictable fluctuations of symptomatic cases due to the increase in COVID-19 variants still demand the discovery of additional efficacious antiviral drugs. Cyanobacteria generate a wide array of biologically active secondary metabolites, establishing the domain of cyanotherapeutics. However, the therapeutic applications of cyanobacteria against SARS-CoV-2 are yet to be explored. In this study, 56 cyanobacterial secondary metabolites were screened for in silico inhibitory potential against five main target sites of SARS-CoV-2 involved in viral attachment and replication mechanisms. Top-ranked ligands were then subjected to molecular dynamics (MD) simulation. Pharmacokinetic properties and toxicity predictions were also performed. Of the 56 secondary metabolites molecularly docked, compounds 1-7 showed favorable binding energy ranging from -8.0 to -11.2 kcal/mol against the spike's ACE2 (angiotensin-converting enzyme 2) and GRP 78 (glucose-related protein 78) receptor-binding domains, 3CLPRO (3-chymotrypsin-like protease), PLPRO (papain-like protease), and RdRp (RNA-dependent RNA-polymerase). Three compounds -- scytonemin (1), a bisindole alkaloid dimer; enterobactin (2), and agardhipeptin A (3) -- exhibited the highest binding affinities with BEs ranging from -8.2 to -11.2 kcal/mol. Through MD simulations, scytonemin (1) complexed with the spike RBD, 3CLPRO, and RdRp, as well as enterobactin (2) complexed with PLPRO demonstrated dynamic stability. Among the three top-scoring lead papaincompounds, scytonemin (1) exhibited drug-like and favorable ADME properties. Hence, the topscoring compounds from cyanobacteria present as favorable drug prototypes for optimization and in vitro testing against SARS-CoV-2. [ABSTRACT FROM AUTHOR]

The present work was conducted to evaluate the volatile profile of Ecuadorian Forastero, CCN-51, ETT103 and LR14 cocoa beans during traditional fermentation in laurel wood boxes followed by a sun-drying process. Fifty-six volatiles were identified with HS-SPME-GC–MS. Aldehydes, alcohols and ketones were the compounds that mainly characterized the fresh cocoa. The main compounds formed during the anaerobic fermentation step were esters and acids, while in the aerobic fermentation step, an increase in ester-, aldehyde- and acid-type compounds was observed. Finally, after the drying step, a notable increase in the acid (i.e., acetic acid) content was the predominant trend. According to the genotypes, ETT103 presented high contents of terpenes, alcohols, aldehydes and ketones and low contents of unfavorable acid compounds. The CCN-51 and LR14 (Trinitarian) varieties stood out for their highest amounts in acids (i.e., acetic acid) at the end of primary processing. Finally, the Forastero cocoa beans were highlighted for their low acid and high trimethylpyrazine contents. According to the chemometric and Venn diagram analyses, ETT-103 was an interestingly high-aromatic-quality variety for cocoa gourmet preparations. The results also showed the need for good control of the processing steps (using prefermentative treatments, starter cultures, etc.) on Ecuadorian genotypes of Trinitarian origin.

Cicadae Periostracum (CP) is a traditional Chinese medicinal herb derived from the slough that is molted from the nymph of the insect Cryptotympana pustulata Fabricius. Washing with water to remove residual silt is a primary processing method of CP that is recommended by the Chinese Pharmacopoeia, but how washing methods affect the quality and bioactivity of CP is unknown. In this study, the quality and bioactivity of non-washed CP (CP-NW), post-molting-washed CP (CP-WAT), and pre-molting-washed CP (CP-WBT) were comparatively investigated. The quality of these CP samples was evaluated in terms of the UPLC-QTOF-MS/MS-based chemical profiling and semi-quantification of 39 N-acetyldopamine oligomers (belonging to six chemical types), the HPLC-UV-based quantification of 17 amino acids, the ICP-MS-based quantification of four heavy metals, and the contents of ash; the bioactivities of the samples were compared regarding their anti-oxidant and anti-inflammatory activities. It was found that, compared with CP-NW, both CP-WBT and CP-WAT had significantly lower contents of ash and heavy metals. Moreover, compared with CP-WAT, CP-WBT contained lower levels of total ash, acid-insoluble ash, and heavy metals and higher contents of N-acetyldopamine oligomers and amino acids. It also had enhanced anti-oxidant and anti-inflammatory activities. A Spearman's correlation analysis found that the contents of N-acetyldopamine oligomers and free amino acids were positively correlated with the anti-oxidant/-inflammatory activities of CP. All these results suggest that pre-molting washing can not only remove the residual silt but can also avoid the loss of the bioactive components and assure higher bioactivities. It is concluded that pre-molting washing could enhance the quality and bioactivity of CP and should be a superior alternative method for the primary processing of qualified CP. [ABSTRACT FROM AUTHOR]

The low-technological quality of herring caught during the feeding season makes it impossible to achieve full ripeness of the meat in marinades. One solution may be to assist ripening using herring digestive tract proteases. Therefore, whole herring, headed herring and fillets were marinated for 2–14 days using the German (direct) and Danish (pre-salted) methods. The results showed that the mass of marinades from fillets was lower than from herring with intestines and correlated strongly with salt concentration in the Danish method, in contrast to the German method. Marinades from whole and headed herring had significantly higher trypsin, chymotrypsin, carboxypeptidase-A and cathepsin activities than marinated fillets. The herring marinated with viscera had 2–3 times higher non-protein nitrogen, peptide and amino acid fractions, as well as ripened 3 days faster than the marinated fillets. After 2 weeks of marinating, the fillets did not achieve full ripeness of the meat, unlike marinades made from whole and headed herring. The pre-salting stage in the Danish method significantly reduced cathepsin D activity by the tenth day of marinating, which was compensated by digestive proteases only in the case of whole or headed herring. The digestive proteases activity in the fillets was too low to achieve the same effect. Sensory evaluation of texture and hardness-TPA correlated strongly with several proteases in whole herring marinades, in contrast to a weak correlation with only one protease when marinating fillets. Marinating with intestines makes it possible to produce marinades faster, more efficiently and with higher sensory quality from herring of low-technological quality. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The primary processing method of coffee plays a crucial role in determining its flavor profile. In this study, roasted coffee beans were subjected to three primary processing methods, i.e., natural processing (SC), washed processing (WC), and honey processing (MC), that were analyzed by LC-MS/MS and GC-MS metabolomics. Additionally, sensory evaluation was conducted by the Specialty Coffee Association of America (SCAA) to assess coffee flavor characteristics. The results showed that 2642 non-volatile compounds and 176 volatile compounds were detected across the three primary processing methods. Furthermore, significant differentially changed non-volatile compounds (DCnVCs) and volatile compounds (DCVCs) were detected among SC/WC (137 non-volatile compounds; 32 volatile compounds), MC/SC (103 non-volatile compounds; 25 volatile compounds), and MC/WC (20 non-volatile compounds; 9 volatile compounds). Notable compounds, such as lichenin, 6-gingerdiol 5-acetate, 3-fluoro-2-hydroxyquinoline, and 4-(4-butyl-2,5-dioxo-3-methyl-3-phenyl-1-pyrrolidiny)benzenesulfonamide, were identified as important DCnVCs, while ethyl alpha-D-glucopyranoside, 2,3-butanediol, maltol, and pentane-1,2,5-triol were identified as significant DCVCs in SC/WC. In MC/SC, 3-fluoro-2-hydroxyquinoline, etimicin, lichenin, and imazamox were important DCnVCs, whereas ethyl alpha-D-glucopyranoside, 2-pyrrolidinone, furfuryl alcohol, and pentane-1,2,5-triol were import DCVCs. Lastly, MC/WC samples exhibited notable DCnVCS, such as (S)-2-hydroxy-2-phenylacetonitrile O-[b-D-apiosyl-1->2]-b-D-glucoside], CMP-2-aminoethyphosphonate, talipexole, and neoconvallatoxoloside, along with DCVCS including citric acid, mannonic acid, gamma-lactone, 3-(1-hydroxy-1-methylethyl)benzonitrile, and maltol. Therefore, the primary processing method was a useful influence factor for coffee compositions.

This study investigates the effects of different steaming temperatures (80, 90, and 100 °C) and time (2, 4, and 6 min) combinations on the quality and safety of green mussels. Analyses were conducted on steamed green mussel meat to determine the optimum steaming conditions based on its morphometric, microbiological, and physico-chemical properties. Results showed that steaming at 80 °C for 2 min provides high meat yield, reduced the total APC by 90% and decreased Escherichia coli counts by 75%. However, it is important to increase the steaming temperature to 90 °C (for 6 min) or 100 °C (for 2, 4, and 6 min) in order to eliminate Salmonella spp. and Vibrio spp. in steamed mussels. Meanwhile, increasing the steaming temperature at 100 °C (for 2, 4, and 6 min) could lower the acidity of steamed mussel meat (at pH 6.8), which may increase expressible drip loss and leaching of nutrients such as lipids and proteins. The steaming method as a thermal shocking procedure to deliver minimally-processed green mussels is a practical yet crucial in achieving safe microbiological levels without compromising its yield and physico-chemical properties. [ABSTRACT FROM AUTHOR]

Copyright of Cotton Textile Technology is the property of Cotton Textile Technology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

It was shown that there is a need for the research and development of domestic lines for processing two-season raw industrial hemp of autumn and spring harvesting. The lines need to be efficient, low-cost and produce fiber of various qualities.Research purpose The research aimed to substantiate the design of a low-cost line for the primary processing of technical hemp harvested in autumn and spring as a tangled mass of broken stems, and work out the recommendations for processing raw materials.Materials and methods Autumn harvest hemp was processed in four ways: single, double, triple and quadruple pass through the flax line of primary processing, without changing the settings of the machines. The design of this line was detailed as follows: DLV-2 flax disintegrator, horizontal lamellar fiber unloader of the VUL system named after I.N. Levitsky and two shaking machines with a lower combed field at the rotation frequency of a disintegrator rotor of 1000 revolutions per minute, and a swing frequency of the shaking machine needle rollers of 230 revolutions per minute. The obtained hemp was examined for quality indicators according to the current standards.Results and discussion It was revealed that the medium length of broken stems is 150 millimeters, the minimum and maximum length varies from 24 to 485 millimeters. It was shown that autumn harvest hemp is difficult to process: single and double passes of autumn harvest hemp through the line under research do not provide the desired fiber quality, which does not correspond to even the lowest grade. The third pass revealed to be possible to provide a quality fiber, and the fourth proved to be impractical.Conclusions It was proved that the separation and breaking load of the fiber in autumn harvest hemp weed differ from spring harvest hemp: 4.6 units versus 8.2-8.6 and 9.3 kilogram-force versus 13.5-16.9, respectively. The authors determined the quality indicators of hemp of the same type, undirected, and its yield with various processing options. For the first time, a domestic line for processing autumn and spring hemp with a capacity of 600 kilograms per hour and more was proposed, which allows to change the fiber quality, get a 1.5-2.0 times increase in productivity and change the fiber cost. The recommendations were substantiated for the effective hemp processing and the necessity of creating a disintegrator for hemp.

Bacterial contamination during meat processing is a concern for both food safety and for the shelf life of pork meat products. The gut microbiota of meat-producing animals is one of the most important sources of surface contamination of processed carcasses. This microbiota is recognized to vary between pigs from different farms and could thus be reflected on the bacterial contamination of carcasses at time of processing. In this study, the microbiota of 26 carcasses of pigs originating from different farms (i.e., batches) were compared to determine if an association could be observed between carcass surface microbiota (top and bottom) and the origin of slaughtered animals. The microbiota of the top and bottom carcass surface areas was analyzed by culturing classical indicator microorganisms (mesophilic aerobic bacteria, Enterobacteria, Escherichia coli, Pseudomonas , and lactic bacteria), by the detection of Salmonella , and by 16S rRNA gene sequencing. Culture results showed higher Enterobacteria, E. coli , and lactic bacteria counts for the bottom areas of the carcasses (neck/chest/shoulder) when compared to the top areas. Salmonella was not detected in any samples. Globally, 16S rRNA gene sequencing showed a similar composition and diversity between the top and bottom carcass areas. Despite the presence of some genera associated with fecal contamination such as Terrisporobacter, Escherichia-Shigella, Turicibacter, Clostridium sensustricto1 , and Streptococcus on the carcass surface, sequencing analysis suggested that there was no difference between the different batches of samples from the top and bottom areas of the carcasses. The primary processing therefore appears to cause a uniformization of the carcass global surface microbiota, with some specific bacteria being different depending on the carcass area sampled. [ABSTRACT FROM AUTHOR]

In the modern world, refrigeration equipment systems, in particular, continuous refrigeration chain systems, without which food safety cannot be fully ensured, are becoming more and more popular. Special interest in artificial cooling systems in the grain economy of Ukraine, which is one of the country's budget-generating industries. Grain is one of the most important basic human food products, for the cultivation and collection of which large resources are involved. Post-harvest processing and storage is a key link in grain production. According to the Food and Agricultural Organization of the United Nations (FAO), about 20% of harvested grains in the world spoil annually. Reduction of grain losses at all stages of harvesting, transportation, storage and processing and ensuring its preservation is determined by the technology after harvest processing. In the conditions of ever-increasing volumes of grain and high rates of harvesting, the problem of preserving the harvest, more than half of which is harvested in a wet state, is becoming increasingly acute. Freshly harvested wet seed grain is unstable in storage and requires immediate processing. Low-temperature conservation in the places of preparations allows to solve the problem of long-term and high-quality storage of grain products. Small grain varieties due to their small inherent linear size, are most prone to damage during heat drying. Combined compression-absorption water-ammonia refrigerator the machine allows you to abandon the use of mains electrical sources for 7 months of the year. Such a refrigerating machine can be made in a transport autonomous version and solve the task of air conditioning in field conditions. To adapt to field conditions, the absorber is made with two-phase thermosiphons and with air heat removal to the environment. [ABSTRACT FROM AUTHOR]

Ecological conditions of the growing areas, growing practices as well as harvest and postharvest processing influence the yield and quality of chamomile. The aim of this research was to determine the influence of chamomile separation methods, as postharvest treatments, on the essential oil quality and content, with a view to improve current primary processing of this valuable medicinal plant. In order to explain the structure of laboratory data that would give deeper assessment of similarities among various samples of chamomile essential oil, PCA was employed. Tested results showed that separation of chamomile plant material, as postharvest and pre-drying treatment, had significant influence on the number of identified compounds in the chamomile essential oil. The highest content of individual essential oil compounds had chamomile flowers with short stems, especially a-bisabolol, chamazulene, Z-spiroether and E-b-famesene. In the essential oil obtained from chamomile flowers with long stems, content of a-bisabolol and chamazulene were significantly lower, while E-b-famesene and Z-spiroether contents were significantly higher. Furthermore, in the essential oil obtained from chamomile plant material without separation, the lowest content of abisabolol and Z-spiroether, and the highest content of E-b-farnesene were recorded. The correlation analysis was performed to investigate the likeness in the amounts of the active compounds of essential oil from differently processed chamomile samples. All these results indicate the importance of precise and controlled postharvest treatments, since it clearly affects the essential oil quality and content in the primary processing of this valuable medicinal plant.

Bacterial contamination during meat processing is a concern for both food safety and for the shelf life of pork meat products. The gut microbiota of meat-producing animals is one of the most important sources of surface contamination of processed carcasses. This microbiota is recognized to vary between pigs from different farms and could thus be reflected on the bacterial contamination of carcasses at time of processing. In this study, the microbiota of 26 carcasses of pigs originating from different farms (i.e., batches) were compared to determine if an association could be observed between carcass surface microbiota (top and bottom) and the origin of slaughtered animals. The microbiota of the top and bottom carcass surface areas was analyzed by culturing classical indicator microorganisms (mesophilic aerobic bacteria, Enterobacteria, Escherichia coli, Pseudomonas, and lactic bacteria), by the detection of Salmonella, and by 16S rRNA gene sequencing. Culture results showed higher Enterobacteria, E. coli, and lactic bacteria counts for the bottom areas of the carcasses (neck/chest/shoulder) when compared to the top areas. Salmonella was not detected in any samples. Globally, 16S rRNA gene sequencing showed a similar composition and diversity between the top and bottom carcass areas. Despite the presence of some genera associated with fecal contamination such as Terrisporobacter, Escherichia-Shigella, Turicibacter, Clostridium sensustricto1, and Streptococcus on the carcass surface, sequencing analysis suggested that there was no difference between the different batches of samples from the top and bottom areas of the carcasses. The primary processing therefore appears to cause a uniformization of the carcass global surface microbiota, with some specific bacteria being different depending on the carcass area sampled.

Copyright of Revista de la Universidad del Valle de Guatemala is the property of Universidad del Valle de Guatemala and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Cicadae Periostracum (CP) is a traditional Chinese medicinal herb derived from the slough that is molted from the nymph of the insect Cryptotympana pustulata Fabricius. Washing with water to remove residual silt is a primary processing method of CP that is recommended by the Chinese Pharmacopoeia, but how washing methods affect the quality and bioactivity of CP is unknown. In this study, the quality and bioactivity of non-washed CP (CP-NW), post-molting-washed CP (CP-WAT), and pre-molting-washed CP (CP-WBT) were comparatively investigated. The quality of these CP samples was evaluated in terms of the UPLC-QTOF-MS/MS-based chemical profiling and semi-quantification of 39 N-acetyldopamine oligomers (belonging to six chemical types), the HPLC-UV-based quantification of 17 amino acids, the ICP-MS-based quantification of four heavy metals, and the contents of ash; the bioactivities of the samples were compared regarding their anti-oxidant and anti-inflammatory activities. It was found that, compared with CP-NW, both CP-WBT and CP-WAT had significantly lower contents of ash and heavy metals. Moreover, compared with CP-WAT, CP-WBT contained lower levels of total ash, acid-insoluble ash, and heavy metals and higher contents of N-acetyldopamine oligomers and amino acids. It also had enhanced anti-oxidant and anti-inflammatory activities. A Spearman’s correlation analysis found that the contents of N-acetyldopamine oligomers and free amino acids were positively correlated with the anti-oxidant/-inflammatory activities of CP. All these results suggest that pre-molting washing can not only remove the residual silt but can also avoid the loss of the bioactive components and assure higher bioactivities. It is concluded that pre-molting washing could enhance the quality and bioactivity of CP and should be a superior alternative method for the primary processing of qualified CP.

The low-technological quality of herring caught during the feeding season makes it impossible to achieve full ripeness of the meat in marinades. One solution may be to assist ripening using herring digestive tract proteases. Therefore, whole herring, headed herring and fillets were marinated for 2–14 days using the German (direct) and Danish (pre-salted) methods. The results showed that the mass of marinades from fillets was lower than from herring with intestines and correlated strongly with salt concentration in the Danish method, in contrast to the German method. Marinades from whole and headed herring had significantly higher trypsin, chymotrypsin, carboxypeptidase-A and cathepsin activities than marinated fillets. The herring marinated with viscera had 2–3 times higher non-protein nitrogen, peptide and amino acid fractions, as well as ripened 3 days faster than the marinated fillets. After 2 weeks of marinating, the fillets did not achieve full ripeness of the meat, unlike marinades made from whole and headed herring. The pre-salting stage in the Danish method significantly reduced cathepsin D activity by the tenth day of marinating, which was compensated by digestive proteases only in the case of whole or headed herring. The digestive proteases activity in the fillets was too low to achieve the same effect. Sensory evaluation of texture and hardness-TPA correlated strongly with several proteases in whole herring marinades, in contrast to a weak correlation with only one protease when marinating fillets. Marinating with intestines makes it possible to produce marinades faster, more efficiently and with higher sensory quality from herring of low-technological quality.

Ecological conditions of the growing areas, growing practices as well as harvest and postharvest processing influence the yield and quality of chamomile. The aim of this research was to determine the influence of chamomile separation methods, as postharvest treatments, on the essential oil quality and content, with a view to improve current primary processing of this valuable medicinal plant. In order to explain the structure of laboratory data that would give deeper assessment of similarities among various samples of chamomile essential oil, PCA was employed. Tested results showed that separation of chamomile plant material, as postharvest and pre-drying treatment, had significant influence on the number of identified compounds in the chamomile essential oil. The highest content of individual essential oil compounds had chamomile flowers with short stems, especially α-bisabolol, chamazulene, Z-spiroether and E-β-farnesene. In the essential oil obtained from chamomile flowers with long stems, content of α-bisabolol and chamazulene were significantly lower, while E-β-farnesene and Z-spiroether contents were significantly higher. Furthermore, in the essential oil obtained from chamomile plant material without separation, the lowest content of abisabolol and Z-spiroether, and the highest content of E-β-farnesene were recorded. The correlation analysis was performed to investigate the likeness in the amounts of the active compounds of essential oil from differently processed chamomile samples. All these results indicate the importance of precise and controlled postharvest treatments, since it clearly affects the essential oil quality and content in the primary processing of this valuable medicinal plant. [ABSTRACT FROM AUTHOR]

Current status of xinjiang machine-picked cotton primary processing research and measures to solve primary processing under lower temperature environment were discussed. Through the search literature data in CNKI and WOS, research status of domestic and foreign machine-picked cotton primary processing was analyzed. Xinjiang machine-picked cotton was taken as research object, processing equipment, moisture regain monitoring, drying equipment and cotton fiber property damage of machine-picked cotton primary processing were described. Problems in the lower temperature primary processing of Xinjiang machine-picked cotton were pointed out, corresponding solutions were proposed. It is considered that in view of the current status of machine-picked cotton primary processing, automated, intelligent and integrated quality management monitoring system should be established to promote the development of machine-picked cotton processing in the direction of streamline, digitization and safety. [ABSTRACT FROM AUTHOR]

In this study, coffee samples from seven primary processing methods—traditional dry processing (CG), dry processing I (GA), dry processing II (GB), traditional wet processing (CS), honey processing I (MA), honey processing II (MB), and honey processing III (MC)—underwent comprehensive investigation using HS-SPME/GC-MS and HS-GC-IMS. A total of 81 and 96 VOCs were identified by GC-MS and GC-IMS, respectively. The differences in VOCs among various primary processing samples were observed. The results demonstrated increased volatilization of coffee flavor substances due to anaerobic fermentation. CG, GA, and GB samples exhibited high levels of fruity, floral, and sweet aromas. Conversely, honey processing methods (MA, MB, and MC) enhanced the caramel, roasted aroma, and buttery flavor of coffee samples. PCA and PLS-DA successfully categorized coffee beans based on their aroma properties. These findings indicated that honey processing, combined with drying, significantly influenced coffee bean VOCs, enhancing caramel, roasted aroma, and buttery flavor—crucial for the characteristic volatile metabolites of Yunnan arabica coffee beans. • Different treatments affect the volatile constituent characteristic of Yunnan arabica coffee beans. • A total of 81 and 96 VOCs were identified by HS-SPME/GC-MS and HS-GC-IMS, respectively. • Anaerobic fermentation increased the volatilization of coffee flavor substances. • Honey processing improved the caramel, roasted aroma, and buttery flavor of coffee beans. • A satisfied samples discrimination capacity was obtained by PLS-DA. [ABSTRACT FROM AUTHOR]

Context: Dipsaci Radix is derived from the dry root of Dipsacus asper Wall.ex Henry (Dipsacaceae). It has attracted increasing attention as one of the most popular and precious herbal medicines in clinical use. Objective: To develop a HPLC-DAD method for quantitative analysis and quality control of eight active components in crude and sweated Dipsaci Radix. Materials and methods: The eight components in Dipsaci Radix were analyzed by HPLC-DAD on an Agilent Eclipse XDB-C18 column within a gradient elution of acetonitrile and 0.05% formic acid aqueous solution. ESI-MS spectra were acquired on a triple quadrupole mass spectrometer. Validation was performed in order to demonstrate linearity, precision, repeatability, stability, and accuracy of the method. The results were processed with principal component analysis (PCA) and discriminant analysis (DA). Results: The eight components showed good linearity (R2 > 0.9991) in the ranges of 60.40–1208.00, 151.00–3020.00, 3.06–61.20, 30.76–615.20, 5.13–102.60, 10.17–203.40, 10.20–204.00, and 151.60–3032.00 mg/mL, respectively. The overall recoveries were in the range of 99.03–102.38%, with RSDs ranging from 1.89% to 4.05%. Through PCA, the degree of importance of the eight components in sequence was CA > AVI > IA > LA > LN > IC > IB > CaA. The crude and sweated Dipsaci Radix were distinguished obviously by DA. Discussion and conclusion: The method, using HPLC-DAD analysis in combination with PCA and DA, could provide a more comprehensive and quantitative chemical pattern recognition and quality evaluation to crude and sweated Dipsaci Radix.

The cultivable microbiota isolated from three sea bass products (whole, gutted, and filleted fish from the same batch) during chilled storage and the effect of primary processing on microbial communities in gutted and filleted fish were studied. Microbiological and sensory changes were also monitored. A total of 200 colonies were collected from TSA plates at the beginning and the end of fish shelf-life, differentiated by High Resolution Sequencing (HRM) and identified by sequencing analysis of the V3–V4 region of the 16S rRNA gene. Pseudomonas spp. followed by potential pathogenic bacteria were initially found, while Pseudomonasgessardii followed by other Pseudomonas or Shewanella species dominated at the end of fish shelf-life. P. gessardii was the most dominant phylotype in the whole sea bass, P. gessardii and S. baltica in gutted fish, while P. gessardii and P. fluorescens were the most dominant bacteria in sea bass fillets. To conclude, primary processing and storage affect microbial communities of gutted and filleted fish compared to the whole fish. HRM analysis can easily differentiate bacteria isolated from fish products and reveal the contamination due to handling and/or processing, and so help stakeholders to immediately tackle problems related with microbial quality or safety of fish.

The objective of this study was to evaluate the effect of shackling and halal slaughter with head-only electrical stunning (ES) using water bath or no stunning (NS) on plasma levels of adrenaline (AD), noradrenaline (NAD) and corticosterone (CORT) levels of broiler chickens. Male and female broiler chickens (Cobb 500) 38 days old from a commercial farm in Johore, Malaysia, were placed in plastic crates (0.80 × 0.60 × 0.31 m) at 10 birds per crate, and transported for 2.5 hours in an open truck. The ambient temperature during transportation was 25 to 27 °C. Upon arrival at a commercial processing plant, a total of 50 male broiler chickens (2.2 - 2.5 kg) were randomly selected from the flocks that were delivered, transferred to different five crates (10 birds per crate) and held in a lairage for 2 to 3 h. Blood samples were collected at various points, namely after lairaging (P1) (first sampling point for both ES and NS chickens, regarded as basal values), shackling (P2) (second sampling point for both ES and NS chickens), stunning (P3) (third sampling point for ES chickens), and ventral neck incision in stunned (P4) (fourth sampling point for ES chickens) and no stun (P5) (third sampling point for NS chickens). Ten birds were sampled at each sampling point (50 birds in total). Both stunned and no stun birds were shackled. Results show that shackling (P2) did not significantly affect the AD, NAD and CORT levels. However, electrical stunning elevated both the AD and CORT levels significantly, but not NAD. Neck cut had negligible effect on the AD and NAD in NS and ES broilers, but significantly increased CORT compared with the basal CORT value. In conclusion, the study demonstrated that head-only electrical stunning using a water bath might elevate AD and CORT. The study concluded that, as measured by AD and NAD, slaughter with or without stunning may not induce a physiological stress response in broilers. [ABSTRACT FROM AUTHOR]

A number of problems of modern quantitative EEG are considered: the non-stationarity of the processed signal, the decreasing accuracy of the received results due to the averaging effect in the spectral analysis methods used in computer EEG, and the impossibility of detecting complexes in analyzed EEG without involving a clinician. A structural (syntactic) approach is suggested, which reduces the negative effect of these problems, and the mathematical apparatus for its realization is developed. The results of application of the structural approach to analysis of a real EEG are given. [ABSTRACT FROM AUTHOR]

Copyright of Ekonomika APK is the property of Economy of Argo-Industrial Complex and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Context:Dipsaci Radix is derived from the dry root ofDipsacus asperWall.ex Henry (Dipsacaceae). It has attracted increasing attention as one of the most popular and precious herbal medicines in clinical use. Objective:To develop a HPLC-DAD method for quantitative analysis and quality control of eight active components in crude and sweated Dipsaci Radix. Materials and methods:The eight components in Dipsaci Radix were analyzed by HPLC-DAD on an Agilent Eclipse XDB-C18 column within a gradient elution of acetonitrile and 0.05% formic acid aqueous solution. ESI-MS spectra were acquired on a triple quadrupole mass spectrometer. Validation was performed in order to demonstrate linearity, precision, repeatability, stability, and accuracy of the method. The results were processed with principal component analysis (PCA) and discriminant analysis (DA). Results:The eight components showed good linearity (R2 > 0.9991) in the ranges of 60.40–1208.00, 151.00–3020.00, 3.06–61.20, 30.76–615.20, 5.13–102.60, 10.17–203.40, 10.20–204.00, and 151.60–3032.00 mg/mL, respectively. The overall recoveries were in the range of 99.03–102.38%, with RSDs ranging from 1.89% to 4.05%. Through PCA, the degree of importance of the eight components in sequence was CA > AVI > IA > LA > LN > IC > IB > CaA. The crude and sweated Dipsaci Radix were distinguished obviously by DA. Discussion and conclusion:The method, using HPLC-DAD analysis in combination with PCA and DA, could provide a more comprehensive and quantitative chemical pattern recognition and quality evaluation to crude and sweated Dipsaci Radix. [ABSTRACT FROM PUBLISHER]