Improving the method of determining the mass fraction of magnesium carbonate and the study of the chemical composition of carbonate rocks for the effective conduct of the technological process of sugar production
Keywords:carbonate rock, material balance, sugar industry, dolomite, lime department
The article considers an improved method for determining the content of magnesium carbonate in the carbonate rock. An adjusted method for determining the content of magnesium carbonate was included in the complete establishment of chemical analysis of limestone, which includes the determination of moisture, impurities insoluble in hydrochloric acid, the amount of one and a half oxides of aluminum and iron, calcium carbonate and magnesium carbonate (advanced method), calcium sulfate, alkali metal oxides of potassium and sodium. The obtained experimental data were entered into a single table and summed up the material balance of all components of the carbonate rock. As a result, it was found that this technique includes the following criteria: it is the most accurate, most accessible, and cheap. The use of adjusted methods for determining the content of calcium and magnesium carbonate in limestone will make it possible to establish the objective chemical composition of the carbonate rock and avoid several technological problems. Namely, the excess of uncontrolled magnesium carbonate contributes to the formation of the liquid phase, which in turn reduces the concentration of chemically active lime and promotes the formation of melts in the lime kiln, deteriorating filtration rates, clogging the evaporating station, and so on. Therefore, having information about the real component composition of limestone, the technologist will be able to adjust the technological process in advance, which will lead to the preservation of natural resources while the quality of finished products will not decrease.
Almohammed, F., Mhemdi, H., Grimi, N., Vorobiev, E. 2015. Alkaline Pressing of Electroporated Sugar Beet Tissue: Process Behavior and Qualitative Characteristics of Raw Juice. Food and Bioprocess Technology, vol. 8, p. 1947-1957. https://doi.org/10.1007/s11947-015-1551-7
Avalos-Llano, K. R., Molina, R. S., Sgroppo, S. C. 2020. UV-C Treatment Applied Alone or Combined with Orange Juice to Improve the Bioactive Properties, Microbiological, and Sensory Quality of Fresh-Cut Strawberries. Food and Bioprocess Technology, vol. 13, p. 1528-1543. https://doi.org/10.1007/s11947-020-02491-0
Bober, A., Liashenko, M., Protsenko, L., Slobodyanyuk, N., Matseiko, L., Yashchuk, N., Gunko, S., Mushtruk, M. 2020. Biochemical composition of the hops and quality of the finished beer. Potravinarstvo Slovak Journal of Food Sciences, vol. 14, p. 307-317. https://doi.org/10.5219/1311
Buniowska, M., Carbonell-Capella, J. M., Frigola, A., Esteve, M. J. 2017. Bioaccessibility of bioactive compounds after non-thermal processing of an exotic fruit juice blend sweetened with Stevia rebaudiana. Food chemistry, vol. 221, p. 1834-1842. https://doi.org/10.1016/j.foodchem.2016.10.093
Cervantes-Elizarrarás, A., Piloni-Martini, J., Ramírez-Moreno, E., Alanís-García, E., Güemes-Vera, N., Gómez-Aldapa, C. A., Zafra-Rojas, Q. Y., del Socorro Cruz-Cansino, N. 2017. Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology. Ultrasonics Sonochemistry, vol. 34, p. 371-379. https://doi.org/10.1016/j.ultsonch.2016.06.009
Dehghannya, J., Pourahmad, M., Ghanbarzadeh, B., Ghaffari, H. 2018. Influence of foam thickness on production of lime juice powder during foam-mat drying: Experimental and numerical investigation. Powder Technology, vol. 328, p. 470-484. https://doi.org/10.1016/j.powtec.2018.01.034
Dhar, B. R., Elbeshbishy, E., Hafez, H., Lee, H. S. 2015. Hydrogen production from sugar beet juice using an integrated biohydrogen process of dark fermentation and microbial electrolysis cell. Bioresource Technology, vol. 198, р. 223-230. https://doi.org/10.1016/j.biortech.2015.08.048
DSTU 1451-96. 1996. Limestone for the sugar industry. Quality management systems – Requirements.
Guo, S., Luo, J., Wu, Y., Qi, B., Chen, X., Wan, Y. 2018. Decoloration of sugarcane molasses by tight ultrafiltration: Filtration behavior and fouling control. Separation and Purification Technology, vol. 204, p. 66-74. https://doi.org/10.1016/j.seppur.2018.04.067
Ivanova, I., Serdiuk, M., Malkina, V., Bandura, I., Kovalenko, I., Tymoshchuk, T., Tonkha, O., Tsyz, O., Mushtruk, M., Omelian, A. 2021. The study of soluble solids content accumulation dynamics under the influence of weather factors in the fruits of cherries. Potravinarstvo Slovak Journal of Food Sciences, vol. 15, p. 350-359. https://doi.org/10.5219/1554
Jiang, J. Q. 2015. The role of coagulation in water treatment. Current Opinion in Chemical Engineering, vol. 8, p. 36-44. https://doi.org/10.1016/j.coche.2015.01.008
Katariya, P., Arya, S. S., Pandit, A. B. 2020. Novel, non-thermal hydrodynamic cavitation of orange juice: Effects on physical properties and stability of bioactive compounds. Innovative Food Science & Emerging Technologies, vol. 62, 12 p. https://doi.org/10.1016/j.ifset.2020.102364
Kim, J. U., Ghafoor, K., Ahn, J., Shin, S., Lee, S. H., Shahbaz, H. M., Shin, H. H., Kim, S., Park, J. 2016. Kinetic modeling and characterization of a diffusion-based time-temperature indicator (TTI) for monitoring microbial quality of non-pasteurized angelica juice. LWT - Food Science and Technology, vol. 67, p. 143-150. https://doi.org/10.1016/j.lwt.2015.11.034
Kozelová, D. Mura, L., Matejková, E., Lopašovský, Ľ., Vietoris, V., Mendelová, A., Bezáková, M., Chreneková, M. 2011. Organic products, consumer behavior on market and european organic product market situation. Potravinarstvo Slovak Journal of Food Sciences, vol. 5, no. 3, p. 20-26. https://doi.org/10.5219/96
Krasulya, O., Bogush, V., Trishina, V., Potoroko, I., Khmelev, S., Sivashanmugam, P., Anandan, S. 2016. Impact of acoustic cavitation on food emulsions. Ultrasonics Sonochemistry, vol. 30, p. 98-102. https://doi.org/10.1016/j.ultsonch.2015.11.013
Lebovka, N. I., Shynkaryk, M. V., El-Belghiti, K., Benjelloun, H., Vorobiev, E. 2007. Plasmolysis of sugarbeet: Pulsed electric fields and thermal treatment. Journal of Food Engineering, vol. 80, no. 2, p. 639-644. https://doi.org/10.1016/j.jfoodeng.2006.06.020
Lee, K. E., Morad, N., Teng, T. T., Poh, B. T. 2012. Development, characterization and the application of hybrid materials in coagulation/flocculation of wastewater: A review. Chemical Engineering Journal, vol. 203, p. 370-386. https://doi.org/10.1016/j.cej.2012.06.109
Luo, J., Guo, S., Qiang, X., Hang, X., Chen, X., Wan, Y. 2019. Sustainable utilization of cane molasses by an integrated separation process: Interplay between adsorption and nanofiltration. Separation and Purification Technology, vol. 219, p. 16-24 https://doi.org/10.1016/j.seppur.2019.03.008
Mushtruk, M., Gudzenko, M., Palamarchuk, I., Vasyliv, V., Slobodyanyuk, N., Kuts, A., Nychyk, O., Salavor, O., Bober, A. 2020a. Mathematical modeling of the oil extrusion process with pre-grinding of raw materials in a twin-screw extruder. Potravinarstvo Slovak Journal of Food Sciences, vol. 14, p. 937-944. https://doi.org/10.5219/1436
Mushtruk, M., Vasyliv, V., Slobodaniuk, N., Mukoid, R., Deviatko, O. 2020b. Improvement of the Production Technology of Liquid Biofuel from Technical Fats and Oils. In Ivanov, V., Pavlenko, I., Liaposchenko, O., Machado, J., Edl, M. Advances in Design, Simulation and Manufacturing IІI. Proceedings of the 3rd International Conference on Design, Simulation, Manufacturind: The Innovation Exchange, DSMIE-2020, June 9-12, Kharkiv, Ukraine – Volume 2: Mechanical and Chemical Engineering. Switzerland : Springer International Publishing, p. 377-386. ISBN 978-3-030-50491-5. https://doi.org/10.1007/978-3-030-50491-5_36
Nadeem, M., Ubaid, N., Qureshi, T. M., Munir, M., Mehmood, A. 2018. Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage. Ultrasonics Sonochemistry, vol. 45, p. 1-6. https://doi.org/10.1016/j.ultsonch.2018.02.034
Noguiera Felix, A. K., Martins, J. J. L., Lima Almeida, J. G., Giro, M. E. A., Cavalcante, K. F., Melo, V. M. M., Pessoa, O. D. L., Rocha, M. V. P., Gonçalves, L. R. B., de Santiago Aguiar, R. S. 2019. Purification and characterization of a biosurfactant produced by Bacillus subtilis in cashew apple juice and its application in the remediation of oil-contaminated soil. Colloids and Surfaces B: Biointerfaces, vol. 175, p. 256-263. https://doi.org/10.1016/j.colsurfb.2018.11.062
Palamarchuk, I., Mushtruk, M., Vasyliv, V., Zheplinska, M. 2019. Substantiation of regime parameters of vibrating conveyor infrared dryers. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 751-758. https://doi.org/10.5219/1184
Rahimi, G., Rastegar, S. O., Rahmani Chianeh, F., Gu, T. 2020. Ultrasound-assisted leaching of vanadium from fly ash using lemon juice organic acids. RSC Advances, vol. 10, no. 3, p. 1685-1696. https://doi.org/10.1039/C9RA09325G
Sasikumar, R., Chutia, H., Deka, S. 2019. Thermosonication assisted extraction of blood fruit (Haematocarpus validus) juice and process optimization through response surface methodology. The Journal of Microbiology, Biotechnology and Food Sciences, vol. 9, no. 2, p. 228-235. https://doi.org/10.15414/jmbfs.2019.9.2.228-235
Sheiko, T., Tkachenko, S., Mushtruk, M., Vasyliv, V., Deviatko, O., Mukoid, R., Bilko, M., Bondar, M. 2019. The Studying the processing of food dye from beet juice. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 688-694. https://doi.org/10.5219/1152
Shmyrin, A., Kanyugina, A., Kuznetsov, A. 2017. Relational Neighborhood Model for Diffusion Stage of Sugar Production. International Journal of Applied Engineering Research, vol. 12, no. 12, p. 3151-3156.
Smetanska, I., Tonkha, O., Patyka, T., Hunaefi, D., Mamdouh, D., Patyka, M., Bukin, A., Mushtruk, M., Slobodyanyuk, N., Omelian, A. 2021. The influence of yeast extract and jasmonic acid on phenolic acids content of in vitro hairy root cultures of Orthosiphon aristatus. Potravinarstvo Slovak Journal of Food Sciences, vol. 15, p. 1-8. https://doi.org/10.5219/1508
Somaratne, G., Reis, M. M., Ferrua, M. J., Ye, A., Nau, F., Floury, J., Dupont, D., Singh, R. P., Singh, J. 2019. Mapping the Spatiotemporal Distribution of Acid and Moisture in Food Structures during Gastric Juice Diffusion Using Hyperspectral Imaging. Journal of Agricultural and Food Chemistry, vol. 67, no. 33, p. 9399-9410. https://doi.org/10.1021/acs.jafc.9b02430
Sukhenko, Y., Mushtruk, M., Vasyliv, V., Sukhenko, V., Dudchenko, V. 2019. Production of Pumpkin Pectin Paste. In Ivanov, V., Trojanowska, J., Machado, J., Liaposhchenko, O., Zajac, J., Pavlenko, I., Edl, M., Perakovic, D. Advances in Design, Simulation and Manufacturing II. Proceedings of the 2nd International Conference on Design, Simulation, Manufacturing: The Innovation Exchange, DSMIE-2019, Juna 11-14, 2019, Lutsk, Ukraine. Switzerland : Springer International Publishing, p. 805-812. ISBN 978-3-030-22364-9. https://doi.org/10.1007/978-3-030-22365-6_80
Verma, A., Shirkot, P., Dhiman, K., Rana, N., Joshi, V. K. 2018. Bacterial Laccase Mediated Inhibition of Enzymatic Browning in Apple Juice and Its Sensory Evaluation. International Journal of Current Microbiology and Applied Sciences, vol. 7, no. 1, p. 3371-3381. https://doi.org/10.20546/ijcmas.2018.701.399
Zdziennicka, A., Szymczyk, K., Krawczyk, J., Jańczuk, B. 2017. Some remarks on the solid surface tension determination from contact angle measurements. Applied Surface Science, vol. 405, p. 88-101. https://doi.org/10.1016/j.apsusc.2017.01.068
Zheplinska, M., Mushtruk, M., Kos, T., Vasyliv, V., Kryzhova, Y., Mukoid, R., Bilko, M., Kuts, A., Kambulova, Y., Gunko, S. 2020. The influence of cavitation effects on the purification processes of beet sugar production juices. Potravinarstvo Slovak Journal of Food Sciences, vol. 14, p. 451-457. https://doi.org/10.5219/1284
Zheplinska, M., Mushtruk, M., Salavor, O. 2020. Cavitational impact on electrical conductivity in the beet processing industry. In Tonkonogyi, V., Ivanov, V., Trojanowska, J., Oborskyi, G., Grabchenko, A., Pavlenko, I., Edl, M., Kuric, I., Dasic, D. Advances in Design, Simulation and Manufacturing ІI. Grabchenko’s International Conference on Advanced Manufacturing Processes (InterPartner-2020), September 8-11, 2020, Odessa, Ukraine. Switzerland : Springer International Publishing, p. 755-762. ISBN 978-3-030-50491-5. https://doi.org/10.1007/978-3-030-50491-5_36
Zheplinska, M., Mushtruk, M., Vasyliv, V., Deviatko, O. 2019. Investigation of the process of production of crafted beer with spicy and aromatic raw materials. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 806-814. https://doi.org/10.5219/1183
Zheplinska, M., Mushtruk, M., Vasyliv, V., Sarana, V., Gudzenko, M., Slobodyanyuk, N., Kuts, A., Tkachenko, S., Mukoid, R. 2021. The influence of cavitation effects on the purification processes of beet sugar production juices. Potravinarstvo Slovak Journal of Food Sciences, vol. 15, 18-25. https://doi.org/10.5219/1494
Zhu, Z., Yuan, F., Xu, Z., Wang, W., Di, X., Barba, F. J., Shen, W., Koubaa, M. 2016. Stirring-assisted dead-end ultrafiltration for protein and polyphenol recovery from purple sweet potato juices: Filtration behavior investigation and HPLC-DAD-ESI-MS2 profiling. Separation and Purification Technology, vol. 169, p. 25-32. https://doi.org/10.1016/j.seppur.2016.05.023
How to Cite
Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences
This work is licensed under a Creative Commons Attribution 4.0 International License.Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).