An improved method for determining the mass fraction of calcium carbonate in the carbonate bedrock

Authors

  • Tatiana Kos Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine, st. E. Sverstiuk 4a, Kyiv, Ukraine, 02000, Tel.: + 38(097)888-21-48
  • Inha Kuznietsova Department of Sugar Technology, Sugar Products and Ingredients Institute of Food Resources of NAAS of Ukraine, Evgeniya Sverstiuka Str., 4F, Kyiv, Tel.: 8, https://orcid.org/0000-0001-8530-2099
  • Tamila Sheiko Departament of Scientific Coordination Research and Training of Scientific Personnel Institute of Food Resources of NAAS, Evgen Sverstyuk, 4a Str. Kyiv, 02002, Ukraine, Tel.:+380965910688 https://orcid.org/0000-0002-0559-1335
  • Liubomyr Khomichak Institute of Food Resources NAAS, Evgeniya Sverstiuka Str., 4F, Kyiv, Tel.: +380503318201
  • Yuliia Kambulova National University of Food Technology, Educational and Scientific Institute of Food Technology, Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: +38(044) 287-92-50
  • Larysa Bal-Prylypko National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Technologies of Meat, Fish and Marine Products, Polkovnika Potekhina, Str. 16, 03041 Kyiv, Ukraine, Tel.: +380674018672
  • Volodymyr Vasyliv National University of Life and Environmental Sciences of UkraineNational University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroes of Defense Str., 12 B, Kyiv, 03040, Ukraine, Tel.: +38(097)465-49-75 https://orcid.org/0000-0002-2109-0522
  • Mykola Nikolaenko National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Management of Agricultural Products, Department of Technologies of Meat, Fish and Marine Products, Polkovnika Potekhina, Str.16, 03041 Kyiv, Ukraine, Tel.: +380994096549
  • Mykola Bondar National University of Food Technology, Educational and Scientific Institute of Food Technology, Department of Biotechnology of Fermentation and Wine-making products, Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: +38(093)709-42-84
  • Iryna Babych National University of Food Technology, Educational and Scientific Institute of Food Technology, Department of Biotechnology of Fermentative Products and Wine-making, Volodymyrska Str. 68, 01601 Kyiv, Tel.: +380505613694

DOI:

https://doi.org/10.5219/1591

Keywords:

limestone, carbonate bedrock, calcium carbonate, lime separation, sugar industry

Abstract

In the article it is offered to enter in the technological audit of the lime department of sugar factory the adjusted technique of the definition of the maintenance of calcium carbonate in carbonate breed. For this purpose, a complete chemical analysis of limestone was performed, which includes determination of moisture content, impurities insoluble in hydrochloric acid, the amount of one and a half oxides of aluminum and iron, calcium carbonate (advanced method), and magnesium carbonate, calcium sulfate, alkali metal oxides, potassium, and sodium. The obtained experimental data are summarized in one table and the material balance of all components of carbonate bedrock is summarized. The proposed method made it possible to obtain objective data on the component composition of the carbonate material. This, in turn, avoids many technological problems, namely to reduce the formation of melts in the lime kiln, improve the filtration of juices, increase the ability of lime to chemically interact with water, reduce the volume of water on the juicer etc. Thus, the use of the recommended method for determining calcium carbonate (CaCO3), as part of the technological audit, will allow early adjustment of the process, which will give maximum energy and resource savings, as well as increase the level of environmental friendliness of the enterprise.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

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 DOI: https://doi.org/10.1007/s11947-015-1551-7

Alves, N. N., de Oliveira Sancho, S., da Silva, A. R. A., Desobry, S., da Costa, J. M. C., Rodrigues, S. 2017. Spouted bed as an efficient processing for probiotic orange juice drying. Food Research International, vol. 101, p. 54-60. https://doi.org/10.1016/j.foodres.2017.08.052 DOI: https://doi.org/10.1016/j.foodres.2017.08.052

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 DOI: https://doi.org/10.1007/s11947-020-02491-0

Bhatia, S., Bhakri, G., Arora, M., Batta, S. K., Uppal, S. K. 2016. Kinetic and Thermodynamic Properties of Partially Purified Dextranase from Paecilomyces lilacinus and Its Application in Dextran Removal from Cane Juice. Sugar Tech, vol. 18, p. 204-213. https://doi.org/10.1007/s12355-015-0378-x DOI: https://doi.org/10.1007/s12355-015-0378-x

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 DOI: 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 DOI: https://doi.org/10.1016/j.ultsonch.2016.06.009

Dalfré Filho, J. G., Assis, M. P., Genovez, A. I. B. 2015. Bacterial inactivation in artificially and naturally contaminated water using a cavitating jet apparatus. Journal of Hydro-environment Research, vol. 9, no. 2, p. 259-267. https://doi.org/10.1016/j.jher.2015.03.001 DOI: https://doi.org/10.1016/j.jher.2015.03.001

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 DOI: 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 DOI: https://doi.org/10.1016/j.biortech.2015.08.048

DSTU 1451-96. 1997. 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 ultra filtration: Filtration behavior and fouling control. Separation and Purification Technology, vol. 204, p. 66-74. https://doi.org/10.1016/j.seppur.2018.04.067 DOI: https://doi.org/10.1016/j.seppur.2018.04.067

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 DOI: https://doi.org/10.1016/j.coche.2015.01.008

Johnson, B. D., Zhou, X., Wangersky, P. J. 1986. Surface coagulation in sea water. Netherlands Journal of Sea Research, vol. 20, no. 2-3, p. 201-210. https://doi.org/10.1016/0077-7579(86)90042-6 DOI: https://doi.org/10.1016/0077-7579(86)90042-6

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 DOI: 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 DOI: 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 DOI: 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 DOI: 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 DOI: 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 DOI: 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 DOI: https://doi.org/10.1016/j.seppur.2019.03.008

Moser, P., Nicoletti Telis, V. R., de Andrade Neves, N., García-Romero, E., Gómez-Alonso, S., Hermosín-Gutiérrez, I. 2017. Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends. Food Chemistry, vol. 214, p. 308-318. https://doi.org/10.1016/j.foodchem.2016.07.081 DOI: https://doi.org/10.1016/j.foodchem.2016.07.081

Mushtruk, M., Vasyliv, V., Slobodaniuk, N., Mukoid, R., Deviatko, O. 2020. 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, Manufacturing: 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 DOI: 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 DOI: 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., Maciel Melo, V. M., Loiola Pessoa, O. D., Ponte Rocha, M. V., 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 DOI: https://doi.org/10.1016/j.colsurfb.2018.11.062

Ozerov, D., Sapronov, A. 1985. Coagulation and aggregation of colloidal dispersion substances in pre-defecation. Sugar industry, vol. 8, p. 24-27.

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 DOI: 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 DOI: https://doi.org/10.1039/C9RA09325G

Sasikumar, R., Chutia, H., Deka, S. C. 2019. Thermosonication assisted extraction of blood fruit (Haematocarpus validus) juice and process optimization through response surface methodology. 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 DOI: 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 DOI: 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, p. 3151-3156.

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 DOI: https://doi.org/10.1021/acs.jafc.9b02430

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 DOI: 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 DOI: 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 DOI: https://doi.org/10.5219/1284

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 DOI: 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, p. 18-25. https://doi.org/10.5219/1494 DOI: 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 DOI: https://doi.org/10.1016/j.seppur.2016.05.023

Downloads

Published

2021-10-28

How to Cite

Kos, T., Kuznietsova, I., Sheiko, T., Khomichak, L., Kambulova, Y., Bal-Prylypko, L., Vasyliv, V., Nikolaenko, M., Bondar, M., & Babych, I. (2021). An improved method for determining the mass fraction of calcium carbonate in the carbonate bedrock. Potravinarstvo Slovak Journal of Food Sciences, 15, 877–890. https://doi.org/10.5219/1591

Issue

Vol. 15 (2021): Potravinarstvo Slovak Journal of Food Sciences

Section

Articles

License

Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.

Crossref
Scopus
Google Scholar
Europe PMC

Most read articles by the same author(s)

1 2 > >>