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Technological supplementary means for improvement of beverage technology
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I. Yu. Sergeeva
Kemerovo Institute of Food Science and Technology (University), bul'-v. Stroiteley 47, Kemerovo, 650 056 Russia, e-mail: sergeeva. 76@list. ru
(Received March 3, 2015- Accepted in revised form April 6, 2014)
Abstract: Processing of raw materials, semi-finished and finished products with the help of a variety of aids is one of the most urgent methods of solving the problem of increasing beverage storage duration. The paper shows the state of a beverage as a disperse system during the process. In the semi-finished products at the beginning of technological chain the process of diffusion is not determined, thus the system of beverages experiences sedimentary instability. The processing of semi-finished and finished beverages before pre-packaging by various technological supplementary means leads to the formation of sedimentary stability, in which a sedimentation — diffusion equilibrium takes place. The hypothetical model of the state of beverage disperse system under the influence of technological supplementary means is demonstrated. Disperse system of beverages can be exposed in three main positions: sedimentary unstable, stable (equilibrium), excessively stable. The brief overview of characteristic features of supplementary means is presented, the latter being used in beverage technology to ensure the stability of products with the help of research data presented by domestic and foreign authors. One of the variants of classification of processing aids is the usage of hierarchical method. Structural and technological characteristics of the subsidiary materials used for durability of beverage upon storage are presented as a classification basis. Signs and stages of classification are marked. The presented embodiment of classification methodology can serve as a basis for the selection of processing with the help of supplementary methods, based on individual characteristics of the structural properties of complex means and substances involved in turbidity formation, as well as for indication of the parameters of materials rational usage in the production line as one of the fundamental factors for the formation of finished products quality.
Keywords: Drinks, durability, technological supplementary means, antioxidants, enzymes, sorbents, flocculants, hierarchical classification method.
A beverage, prepared from natural raw materials presents a complex multi-component, poly disperse system, being in certain equilibrium. A large proportion of beverage substances is arranged, due to their special characteristics (eg., taste, transparency) and is in a colloidal state. Being stored under the influence of various factors, an effect of violation of the physico-chemical equilibrium in the colloidal system of the beverage occurs, and turbidity is formed.
According to the terminology of technical regulations in accordance with the Customs Union & quot-Safety of food additives, flavorings and processing supplementary technological means& quot-, substances or materials and their derivatives, which are not the components of food, intentionally are used in the processing of food raw material and in the production of food products for specific technological purposes, and they are removed after achieving the task from those materials, Such food products or residual amounts of them do not have the technological effect on the finished food product.
Processing methods, including the use of subsidiary materials designed to remove excess potential turbidity forming components, can intensify the clarification process and increase the terms of transparency in
canned beverages. Processing of raw materials, semifinished and finished products by a variety of aids is one of the important ways to solve the problem of increasing the resistance of beverages.
Supplementary means used in beverage technology to preserve the equilibrium of the colloidal system of drinks are quite diverse and differ in many ways.
The purpose of this research is to develop a classification of technological supplementary means (TSM), taking into account their structural features and technological orientation, as a methodological basis for the selection of (TSM), improvement of their processes and obtaining high-quality drinks.
Objects of research are the scientific data of domestic and foreign sources of information. As for research methods, theoretical methods were used: a hypothetical method- methods of analysis and selection of information sources- generalization and systematization of information data- a hierarchical classification method [1].
To achieve this goal it is necessary to solve the following problems:
— to review used to stabilize the beverage of opacities of variable origin-
— to develop a version of the classification of supplementary means by systematizing structural features and technological orientation of 100 stabilizers using hierarchical classification method.
According to the basics of colloid chemistry a disperse system is fundamentally thermodynamically unstable. Therefore, we can only talk about the relative thermodynamic stability of disperse systems. Relative stability is the ability of the system within a certain time to preserve its structure unchanged, i.e. particle sizes and their distribution in the system scope. Sedimentation (kinetic) and aggregate stability of the system are differentiated according to their mechanism. Under the sedimentation stability we understand the ability of the disperse system within a certain time to maintain unchanged particle distribution in the system volume, in other words, system'-s ability to resist the force of gravity.
Observing the process of sedimentation it is necessary to consider the Brownian motion, in which the microscopic and colloidal particles participate. Brownian motion is a consequence of diffusion, which tends to equalize the concentration of particles over the whole volume. These processes are in constant competition.
During the process the beverage as a disperse system passes through the following options for the competition of processes of sedimentation stability and diffusion:
— In the semi-prepared beverages at the beginning of the technological chain diffusion process is not determined, that is why the system is sedimentation-unstable-
— Processing of semi-finished and ready for prepackaging beverages due to different technological methods and aids leads to the formation of sedimentation-stable system, in which there is a sedimentation-diffusion equilibrium, i. e., particle distribution is not uniform and stable.
Aggregate stability is the ability of disperse system to maintain the degree of dispersion constant in the course of time, i. e., particle size and its individuality. Under the violation of aggregate stability the coagulation process takes place. In the result of coagulation the system loses its aggregate stability. Due to it, the coagulation system loses its sedimentation stability, and the particles become too large to participate in Brownian motion. The coagulation process undergoes two stages: a hidden and an obvious coagulation during the process. During the former coagulation particles get larger, but do not lose their sedimentation stability. During the latter coagulation the apparent density of the particles is greater than the density of dispersion medium, and a precipitate is formed.
Any outward interference of sufficient intensity promotes the coagulation of disperse system. These effects include: changes in temperature- electric fields and electromagnetic fields attack- action of visible light- mechanical action- addition of electrolytes and so on. The temperature effect on the dispersion of
beverages is laid into the basis of some technological methods, in order to coagulate large particles, for example, boiling of wort with hop and sharp cooling of semi-prepared liquors and others.
Figure 1 (in Table 1 there are explanations of the figure) shows a hypothetical model of the disperse system of beverage (DSB) state, when subjected to technological supplementary means (TSM).
Fig. 1. Hypothetical model of the state of disperse system under the influence of technological supplementary means: (1) unstable DSB, (2) sustainable DSB, (3) & quot-excessively"- stable DSB (TBC — components of turbid beverages).
The use of technological supplementary means in the beverage industry allows to put a balance of the quantitative content of potential of turbidity-forming substances, i. e. to prevent hidden coagulation during storage of the beverage and as a consequence, to obtain dispersion equilibrium.
Table 1. Description of the disperse system of the beverage under the action of processing aids
Symbol Clarification The result of the effect of TSM on drink quality indices
(1) unstable DSB The quantitative content of TBC exceeds the quantitative content of the TSM. The probability of suspensions is a maximum. Violation of appearance of the beverage- visualization of opalescence and sediment- shortening storage
(2) stable DSB Concentration of TBC is equivalent to the amount of TSM. Indices of quality beverage meet regulatory requirements- provided warranty deadlines of storage
(3) & quot-excessively"- stable DSB The quantitative content of TBC is excessive in relation to the number of unstable colloids in drink. Probability of suspension is minimal. A decrease in the organoleptic characteristics of completeness of the beverage flavor and color- decrease of the nutritional value of a drink due to excessive excretion of physiologically active components of a product is observed
Preparing beverages from natural raw materials by application of beverage oxidation technology plays a non-uniform role from the point of view of the formation of organoleptic characteristics and durability of products. Thus, the study of home and foreign scholars in the field of study of biochemical reactions in production of red wines and specialized wines show
that micro-oxidation has a positive effect on the formation of complex flavor characteristics and aging of wine [2, 3].
To prevent turbidity, associated with the harmful effects of oxygen in the beverage technology antioxidants are used. A mechanism of interaction of antioxidants with a beverage is quite simple. These compounds interact primarily with oxygen, preventing its reaction with the product, active radicals are inactivated and peroxide forms are destroyed. In beverage industry natural and artificial antioxidants are used. Natural antioxidants include ascorbic and isoascorbic acid, ascorbates, tocopherols, rutin, quercitrin et al [4−7].
Widespread synthetic antioxidants are derivatives of phenols — gallateionol acid ethers, ionol and others [4, 5].
Foreign and home scientists are actively engaged in the research work on the production of antioxidants from natural herbal materials, such as skins and seeds of exotic fruits [8], apple pomace [9], flowers and stems of plants, or such as indigo, jasmine, corn silk [10−12].
In fermentation beverage technology they may use some sulphur compounds as antioxidants: suphfite, bi-and meta-sulphites and potassium metabisulphites. For example, when taking these additives an equilibrium between bound and free SO2 in beer occurs, which depends primarily on the concentration of free oxygen, as well as physical factors (temperature, pH), and of course, the quality of the raw materials used [4, 5].
To improve the colloidal stability of drinks enzyme preparations are widely used, mainly of the hydrolase class — amylase, protease cellulase etc. [4, 14−16]. These biopolymers are used to hydrolyze high molecular components, resulting in formation of material of lower molecular weight, whereby the last are not able to participate in the formation of beverage turbidity.
Enzyme preparations are used to stabilize clear juices, wine, and fruit semis for liquors. Pectins, starch and phenolics are subjected to enzymatic hydrolysis. Pectin molecules are the part of the complex of particles of dregs remaining in juice after extraction. Enzyme activity of proper pectolytic enzymes is not enough for the hydrolysis of pectin dissolved in juice. Moreover, proper pectinmethylesteraza having certain residual activity can lead to the stabilization of the slurry. For the hydrolysis of pectin we use enzyme preparations with high activity of pektinmethyl-esteraza, endopoligalakturonaza, pektinliaza as well as collateral activity of arabinase, glycosidase and protease. Collateral activity is necessary for the enzymatic hydrolysis of the dissolved polysaccharides making up cellular walls. For the enzymatic hydrolysis of starch dissolved we applied enzyme preparations of alpha-amylase or amilogycozidase of filamentous bacterial origin. To remove phenolic compounds the use of enzyme complexes with laccase and difenoloksidaza activity is effective [5, 19].
Enzyme systems are also used to remove contained in beverages oxygen. Thus, glucoseoxidase enzyme system — catalase is used in beer production. Initially, the process of oxidation from glucose to gluconic acid is catalysed by glucoseoxidase. Catalase, in its turn,
breaks up hydrogen peroxide obtained to form oxygen and water. Oxygen, released from the second reaction, is involved into the first reaction. Both reactions proceed until the expenditure of oxygen or glucose. This enzyme complex improves the biological stability of beer, not subjected to pasteurization, since under the shortage of oxygen the reproduction of yeast and other microorganisms is suspended [4].
The adsorption methods of beverage stabilization have become widespread. The basis of these methods of lightening substances is stipulated by the adsorption process of colloidal materials or neutralizing of electrical charges colloids of beverages due to introduction of substances with the opposite charge. For this purpose, we use materials of organic and inorganic origin (e.g., diatomite, bentonite, etc.).
Bentonite (bentonite clays) is an aluminosilicate, preferably consisting of a laminate material -montmorillonite mineral and beydelit. Montmorillonite is composed of oxides of silicon and aluminum at a ratio of 4: 1. In domestic and foreign food industry sodium and calcium-magnesium bentonites are used. Their properties are slightly different [5, 17, 18, 20−22].
Sodium bentonites swell, repeatedly increasing volume somewhat less than those of calcium. The degree of swelling depends on the efficiency of the clarification process — the higher the degree of bentonites swelling, the more efficient lighting becomes. Alongside with the sorption of protein components bentonites remove phenolic compounds (tannins). This property of bentonite is associated with the structure of the bentonite mineral. Sorbent on the main surface of the plates has a negative charge and the edges are charged positively.
In food industries for an effective synersis and greater increase in clarification of beverages, using mineral sorbent, it is combined with a flocculant, in particular with polyacrylamide (PAA), activated carbon [5, 23].
For the adsorption of polyphenolic substances in beverage technology compounds of organic nature are used. The reaction between the aromatic hydroxyl group of polyphenols and -CO-NH- in the adsorbenthe is in the basis of interaction.
For instance, the polymer polyvinylpolypyrrolidone (PVPP) — white powder is composed of the same monomers as polyvinylpyrrolidone (PVP) has a ramified structure: PVPP is used in the world beverage brewing and stabilization to remove polyphenols, traditionally used for adding it to diatomite after application of the latter on the filter surface as a filter layer. PVPP absorbs as well nitrogenous substances in the composition of protein- polyphenol complexes [4, 5, 24−27].
PVPP action is analogous to that of the protein properties to bind with polyphenolic substances in the mechanism of turbidity formation. The difference lies in the fact that this process proceeds to considerably faster connections. That is why the introduction of PVPP on filtration stage of a drink takes the drink from the polyphenol fraction and prevents the formation of protein-tannin complexes, as well as the condensation and copolymerization of low molecular weight polyphenols.
To improve the colloidal stability of beverages in domestic and foreign practice ionites are also used. Ion-exchangers due to covalently bonded ionexchanging groups delay in controlled amounts of proteins and polyphenols.
According to the literature, mechanical density of the resin agarose is so great that it can be destroyed only with a huge mechanical force. Chemical stability of ionexchangers can be broken only by using strong oxidisers or enzymes [4, 5, 29].
The use of drugs based on silicic acid is widely distributed in domestic and foreign practice [4, 15, 28, 30−32]. Various industrial names of these drugs: kieselgur, kieselgel, silicasol, silicagel, silicasol -all silicic acid derivatives are related to the class of substances with a large surface area of contact. This means that the sorbent comprises a large number of fine pores. Among currently used stabilizing materials based on silicic acid, in accordance with water content there are distinguished: xerogel and gydrated kieselgel. Progress in the sorbent production technology significantly improved filtration properties by reducing the size of particles, leaving the range without changing the structure. Hydrogel is produced in the same manner as xerogel. However, the final drying process does not occur, so this product is marketed with the humidity of 65%. The only significant advantage of hydrogel with respect to xerogel is, that wherein it is applied the dust is not formed.
Starting component for the production of silicasol is waterglass — solution of special sand, soda ash and water. The choice of sand is the main factor which ensures optimum properties of the resulting silicasol. At later stages of processing liquid glass using ion exchange processes under the control of temperature, pH, pressure, hydrosol of silicic acid is obtained, that is a solution of the smallest silica dioxide nanoparticles. The initial molecule is the molecule of orthosilicic acid. Hydroxyl groups are disposed in a tetragonal form around the silicon atom and denote a silanol group. They are highly reactive compounds and in the formation of Si-O-Si are condensed into polysilicic acid and then form tiny spherical particles having on their surfaces a considerable amount of reactive silanol groups.
Use of kieselgel in brewing is based on the adsorption of protein and tannin compounds (and substances from which they are formed), followed by removal through precipitation of the beer filtration or before filling. Unknown cleavage products in beer or other products do not remain after the reaction, they are stored with some precipitants, such as tannin. For this reason, the use of kieselgel to stabilize the beer does not cause any discussions about its inadequacy to the laws of brewing (Reinheitsgebot — the requirement of product purity) and other requirements to food products. Technology of using Kieselgel to stabilize beer is constantly expanding and, that is of great interest, even in those countries, where there exist other processes and other supplementary means of stabilization of beer are allowed [15, 30−33].
To improve the colloidal stability and tasting berry juices zeolites are used [34]. Zeolite is a natural
aluminosilicate, whose structure has a tetrahedral shape, and in the grounds of it there are aluminum and silicon ions located, bound by common oxygen ions. Zeolite and kieselguhr (diatomaceous earth), has a large number of fine pores, and wherein removing of the components due to clouding sorption occurs. Zeolite acts as a molecular sieve, it bears a negative charge, which is compensated by the presence in the structure of various metal cations. Cations can replace each other, at the same time zeolite has the properties of ion- exchanger. Zeolite cations are mobile and can b e exchanged for other cations of different nature and valence. This property is the basis for modification. The outer surface of the zeolite crystals is small, as compared to the inner volume of adsorption that becomes available after dehydration of zeolite. Its density is low, it is 1. 9−2.3 g/cm3, cation exchange with heavy metals increases it. Furthermore, the density of zeolite depends on the extent, to which the structure is open and what cations are included in their composition. The high selectivity of zeolite adsorbents and their capacity in methabolism is due to molecular sieve effect. Such molecules as (C2F5)3N, C6H6, (C4F9)N, C6H12, n-paraffins, some pesticides can penetrate inside the volume of zeolite.
One of the most important ways to change the properties of zeolites is their modification. The highest sorption capacity is typical for lithium, sodium, potassium, aluminum forms [34].
A certain niche among stabilizing agents is occupied by natural and synthetic flocculants. Flocculants are water-soluble macromolecular compounds which, when introduced in disperse systems, are chemically bound to the surface of dispersed particles, the particles are combined into agglomerates (floccules), promoting their rapid deposition. Gelatin is widely used among natural flocculants. It is used to lighten wine, juice, and other products. Gelatin is a protein drug that is extracted from the skin and bones of animals, purified, dried and milled. Gelatin is used in beverage processing for the deposition of polyphenols, which leads to an improvement in flavor, prevents reactions associated with the change in color (brown tone acquisition), and removes the blurred effect of phenol. When processing gelatin with polyphenols flakes are formed, which are deposited, and a fine suspension is carried away with them. The liquor is clarified and its filterability is improved. Efficiency of gelatin increases when used in conjunction with tannin or highly concentrated silica [3, 5, 35, 36].
In the technology of clarification of juices, wine materials and wines the use of natural flocculants, representing microorganisms biomass, such as fungi pleurotus ostreatus and fspergillus niger, takes place [37, 38].
In the domestic technology of preparation of fruit semi-finished products for liquor production polyacrylamide-based flocculants are used [36, 39−41]. Polyacrylamide (PAA) is a synthetic flocculant, amide copolymer of acrylic acid and its salts. The usage of partially hydrolyzed polyacrylamide having a degree of hydrolysis of about 30% is a common practice.
A synergistic effect of it when used in conjunction with coagulants flocculants, has been proved in practice. Application of PAA can reduce the dose of low molecular weight coagulant (e. g., bentonite) several times, greatly increase the rate of deposition of sediment, and the life of the product used for the clarification of the process equipment [36].
One of the applications of flocculants in the technologies of fermented beverages is the reduction of yeast biomass. Flocculants make possible to conglomerate yeast cells with further acceleration of their sedimentation, thereby helping to improve the biological resistance of drinks [39, 41].
In recent years it has become popular to use hydrocolloids in the food industry. Despite their very low concentration, they have a strong influence on the physico-chemical and organoleptic properties of food products [42].
Figure 2 shows the production of different hydrocolloids in the world market.
The leaders in the use of hydrocolloids in food products are by far the countries of Western Europe. More than 30% of all manufactured thickeners, gelling agents and stabilizers are consumed by European countries- the US share is approximately 32%, and Asian countries — about 25%. All other countries use about 10%, they include Russia [43].
Today among the most popular food hydrocolloids can be called pure natural substances of animal (gelatin) and vegetable (pectin, agar, gum) origin, as well as products of physical and chemical or enzymatic modification of natural substances — modified cellulose, starches, and others [43].
In the practice of brewing to adjust the quantitative content of polyphenols drugs carrageenan — virflok, Irish moss and others are used, which are introduced by boiling wort with hop. These drugs contribute to intensive formation of protein-tannin complexes [4, 15].
Other liydiocolloids ¦ 15 Karaya i 1 Tragacarih I з Gellangum ¦ 15 Microcrystalline cellulose в 40 Methyl cellulose 45 Carboxymeibyl cellulose 65 Alginates 91
Guar sum 97
Locust bean swn no
Agar-agar 120
Gum-arabic 125
Xanthan 235
Carrageenan 310
Pectin ^¦ 319 Gelatin 645
Starch =i 690
Fig. 2. World production of hydrocolloids, in billion $ [43].
One of the most promising hydrocolloids currently used in food industry is chitosan. Chitosan was at first obtained by Professor Roger C. in the middle of the 19th century. Chitosan is a polysaccharide, which is obtained from the shells of crabs or fungi by removing carbon compound [42].
Chitosan is biodegradable, non-toxic, non-immunogenic and biocompatible with animal tissues.
In this connection, the prevailing amount of research has been directed to its use in medical applications. Chitosan is poorly soluble in water, because its bonds between chitosan molecules are stronger than those between molecules of chitosan and water. This hydrocolloid is soluble in acids, such as citric, acetic, oxalic and succinic acids. Chitosan has the ability to retain a solvent in its structure and substances dissolved therein. Flocculation properties of chitosan are exhibited better in solution than in insoluble state [42].
In foreign and domestic practice chitosan actively attracts researchers into the field of protection of food from microbiological spoilage instead of synthetic fungicides [44, 45], as well as a structural generator of nucleated food mixed with protein components in order to improve the physiological properties of medicinal drinks.
Nowadays, the research about the possibility of using chitosan in the beverage industry is conducted to regulate the qualitative composition in order to increase the resistance of the finished beverage [46−48]. Removal of excess beverage potential turbidity-formers as polyphenol and pectin components using chitosan can be explained by the chemical structure of hydrocolloid. In the chitosan molecule there exists a large number of free amino groups, which determines its property to bind hydrogen ions and acquire an excessive positive charge. Therefore, chitosan acts as an active cationic and effectively removes polyphenol and pectin from the reaction medium, bearing in it mostly a negative charge. Decrease in the concentration of protein fraction occurs, possibly due to the initial ion interaction of proteins with polyphenol pectin components followed by their passing into the sediment under the influence of chitosan.
As a glue material in the manufacture of beverages of fruit raw material, starch — potato and maize, are also used [36].
On the basis of the above mentioned data we may conclude that there are various tools to increase the resistance of drinks. Often, different means are used in combination with each other, and if used properly, the additional effect is obtained. At the same time, the ever-increasing production volumes require the search for newer and more effective ways to increase life time of various beverages.
In this paper, we propose a variant of classification of the technological supplementary means used in beverage technology, applying the hierarchical method (Table 2).
The term & quot-classification"- means the division of a set of objects into subsets according to certain similarities or differences. Here, under the noting element of & quot-similarity"- of the whole complex TSM, the purpose is meant, i.e., ensuring of guaranteed stable transparency of beverages. The division of TSM, according to the differentiation, includes the following subset categories: substances of antioxidant action (anti-oxidants), enzymes, flocculants and sorbents.
Differences between subset groups have different signs. Selection of signs is based on the purpose of classification.
Table 2. Classification of technological supplementary means used in beverage technology to eliminate turbidity
Sets Subsets Stage Subset element
1 2 3
Additional technological means Antioxdants, enzymes, flocculants, sorbents 1. Structural characteristic 1.1. Mechanism of action on the component opacities
1. 1.2. Biocatalytic cleavage Enzymes
1.2. Chemical organization
1.3. A process for preparing / origin
1.4. Molecular mass
1.5. Aggregate state in the reaction medium
2. Technological directivity 2.1. Impact on the overall
2.2. Impact on component of production facility involved in the formation of turbidity
Signs of the classification are divided into teleological, genetic and technological. Teleological signs define the purpose and use- genetic — initial materials, raw materials, the main components of their chemical composition- processing — design, formulation, manufacturing processes, methods or finishing design.
In this case, the designation of the signs and stages of classification is based on the definition of TSM, regarding following methodological steps: identifying of production facility, then identifying of the component (or components), which will be the object of TSM, and then, on the basis of structural characteristics, making a selection of subset element, i. e., choosing TSM required for the process.
The first stage of the proposed classification is the division of TSM on the following grounds:
— Structural characteristics of accumulating genetic and technological signs of the classification-
— Technological direction — teleological sign.
Detailed classification criteria for the next step
involve the properties of TSM, which provide the insight into the structural features of the agent used for the stabilization of beverages and, as a consequence, makes it possible to represent the methodology of interaction and stabilizer of beverages turbidity
component. So, TSM is included into the classification of genetic features, with chemical stabilizer organization and the mechanism of action of turbidity component. In the process of preparing — origin, molecular weight and physical state in the reaction medium are the technological characteristics of classification.
There is a teleological sign of classification. In this case the use of (TSM) accumulates the two main aspects — impact on the manufactured object as a component of the flow process from raw materials to final products, and the impact on the actual components involved in the formation of beverage turbidity.
Analysis of the significance of classification contributes to solving production problems, connected with the use of the supplementary means, i.e., helps the manufacturer to identify some aspects of their application, to assess the advantages and disadvantages of a particular material.
In the analysis of the teleological signs of classification — the application of technological orientation of TSM, the specialist of production should initially assign the elements of the process stream, the regulation of composition, which determines the receipt of guaranteed durability in a product. Next, you
need to specify a component, the presence or excessive content of which requires the introduction of TSM. The outcome of these issues is the conclusion on the application of specific tools or complex use of several TSM in order to obtain a synergistic effect.
Technological awareness of a practical working mechanism of TSM in the turbal component allows you to define a rational process step. For example, consider the use of enzymes. Enzymes — is a tool, the use of which is possible in almost any stage of the process stream. Thus, the enzymes are used in brewing and for the treatment of raw materials (for malting), and in the preparation of the wort, and final fermentation compartment. Specialist on the basis of analyzing the components of a process stream determines the stage of the process, which regulates the qualitative composition of the product, will contribute to solving the problem — getting the finished beverage guaranteed durability.
Chemical TSM organization determines production losses related to specific consumption of TSM. For example, using bentonite as a stabilizer for semifinished products of liquors, which by its chemical nature is an inorganic substance, there are large production losses with sediment during clarification semis. Thus effective dosages are measured in grams per cubic decimeter. While the use of an organic stabilizer, e.g., with the same purpose chitosan stipulates the formation of compact precipitate with introduced dose of TSM, many times smaller and is measured in milligrams per cubic decimeter [40].
Physical state, in which the stabilizer in the reaction medium, predetermines the mechanism of interaction, the method used in the process, allows to identify the stage of the process, which will make rational use of specific FA. For example, the use of flocculants and adsorbents would be the best on semi-holding stage before filtering process, and the use of antioxidants or enzymes does not require filtration after treatment.
A process of preparing / origin allows us to evaluate the economic component of the use of TVS. Thus, synthetic stabilizers, in most cases, are less natural. This, however, relates to enzyme preparations. Molecular mass plays a role in determining the aggregate state and the degree of solubility for the individual elements of a subset of stabilizing agents such as flocculants and sorbents.
We describe the algorithm of specialist actions in production of alcoholic beverages by analyzing the classification criteria of presented above version of classification. For example, we may consider the widespread sorbent — bentonite, used as an aid in the technologies of various drinks.
1. Analysis of teleological signs.
— We denote the production facility — or semi-finished liquors — alcoholized berry juice, fruit infusions. Consequence — element of subset is not defined-
— Morse component chemical composition, which requires adjustment of the quantitative content — the complex slurries that consist of polyphenol, pectin and proteins. Consequence — a subset of the excluded item & quot-enzymes"-.
2. Analysis of genetic signs.
— Mechanism of action of the component haze -sorption or flocculation. Consequence — the specification of element subsets & quot-sorbent"- or & quot-flocculent"- as well as the stage of its use — treatment is available at the stage before filtration pasting semiproduct, we stop the choice, for example, on an element subset & quot-sorbent"- and denote a representative of this group — bentonite-
— Chemical organization — an inorganic substance. The investigation — necessity to consider losing semis with sediment.
3. Analysis of technological features.
— A process for preparing /in origin — natural, and has a low cost, which is one of the advantages of the assembly-
— The molecular weight — middle molecular-
— Physical state — insoluble sorbent in the reaction medium is a suspension.
Consequence of the analysis on this stage is the designation of specific use of bentonite to stabilize the fruit beverages (fruit infusions).
According to the above classification TSM, bentonite is a low molecular weight natural insoluble adsorbent of inorganic nature, used to stabilize the semi-finished products of alcohol beverages by the method of sorption turbid substances. Thus, in practice, the experts in this branch prefer to use bentonite in combination with any flocculant in order to obtain synergies and accelerate the process of infusion pasting.
Any supplementary means used in the practice of production for the equilibrium beverage system obtains signs, presented in this classification. Furthermore, within the element subsets, there are specimens, which have, for example, identical technological character-ristics, while at the same time they have distinctive structural characteristics (e.g., bentonite and chitosan).
Thus, the shown embodiment of classification may serve as a methodological basis for selection of TSM, if taken into consideration individual structural characteristics of these means and properties of the substance complex involved into turbidity process, as well as to indicate the parameters of rational use of TSM in production line as one of fundamental factors for the formation of finished product quality.
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10. Zhigang, T., Cai, L., Dai, L., Dong, L., Wang, M., Yang, Y., Cao, Q, and Ding, Z., Antioxidant activity and chemical constituents of edible flower of Sophora viciifolia, Food Chemistry, 2011, no. 4, pp. 1648−1654.
11. Huo, L., Huo, R., Lu, P., LLi, Y. Liao, Chen, P., Deng, Ch., and Lu, X., Antioxidant activity, total phenolic, and total flavonoid of extracts from the stems of Jasminum nervosum Lour, Grasasy aceites, 2011, no. 2, pp. 149−154.
12. Liu, J., Wang, C., Wang, Z., Zhang, Ch., Lu, Sh., and Liu, J., The antioxidant and free-radical scavenging activities of extract and fractions from corn silk (Zea mays L.) and related flavones glycosides, Food Chemistry, 2011, no. 1, pp. 261−269.
13. Yu-Chi, Chen. Yu Shu-Huei, Tsai Guo-Jane, Tang Deh-Wei, MiFwu-Long, Peng, Yu-Ping., Novel technology for the preparation of self-assembled catechin, gelatin, nanoparticles and their characteristics, J. Arg. and Food Chem., 2010, no. 11, pp. 6728−6734.
14. Titze, J., Herrmann, A., and Ilberg, V., Ein chemisch-physikalischer erklarungsansatz, Brauindastries, 2012, no. 4, pp. 14−17.
15. Narciss, L., and Bak, V., Kratkij kurspivovarenija (A Short Course of brewing), St. Petersburg: & quot-Professija"- Publ., 2007. 640 p.
16. Bible, C., Enzymes in the brewing process, Zymurgy, 2012, no. 4, pp. 53−56.
17. Stankovic, S., Jovic, S., Zivkovic, J., and Pavlovic, R., Influence of age on red wine color during fining with bentonite and gelatin, Int. J. Food Prop., 2012, no. 2, pp. 326−335.
18. Ageev, N.M., Andreev, V.G., and Dunets, R.V., Obosnovanie rezhimov aktivacii montmorillonita dioksidom sery (Justification activation modes sulfur dioxide), Vinodelie i vinogradarstvo (Winemaking and Viticulture), 2012, no. 4, pp. 16−18.
19. Ageev, N.M., Gnetko, L.V., and Belyavtseva, T.A., Vlijanie fermentnyh preparatov na biopolimernyj kompleks plodovyh sokov (Influence of enzyme preparations on biopolymer complex of fruit juices), Vinodelie i vinogradarstvo (Winemaking and Viticulture), 2012, no. 4, pp. 24−25.
20. Koshelev, Y.A., Kuleshov, N.I., Batashov, E.S., Sevodin, V.P., Chumichev, A.I., and Pyrozhkov, A.S., Sposob osvetlenija oblepihovogo soka (Method of sea-buckthorn juice lightening). Patent RF, no. 2 402 960, 2006.
21. Sobolev, E.M., Stafionov, I.K., Mishin, M., and Talanyan, O.R., Sposob otrabotki susel i vinomaterialov betonitom (A method of processing musts and wine bentonite). Patent RF, no. 2 224 016, 2004.
22. Oganesyants, L.A., Reytblat, B.B., Dubinchuk, L.V., and Kucherjavyj, L. M., Sposob proizvodstva vina igristogo jablochnogo (A method of producing sparkling apple wine). Patent RF, no. 1 124 129, 2011.
23. Nikitin, P.V., and Novikov, I.L., Sposob proizvodstva neosvetlennogo i osvetlennogo koncentrata soka topinambura (A method of producing a clarified and unclarified concentrated juice of Jerusalem artichoke). Patent RF, no. 2 444 914, 2012.
24. Ulrich, S., Always bright: new regenerative beer stabilization system, Brewing and Beverage Industry, 2011, no. 5, pp. 64−66.
25. Bernhard, Gris, Sposob poluchenija prozrachnogo i rastvorimogo zernovogo jekstrata (A method for producing a transparent and soluble corn extract). Patent RF, DK, no. 2 011 137 543/13, 2013.
26. Earl Graham James, Ian Patrick McKeown, Stabilizacija napitkov (Stabilization drinks) Patent WO, no. 02/57 403, 2006.
27. Namazbayev, V.I., Tcharykov, N.A., Keskin, V.A., and Neumark, M.S., Sposob stabilizacii vinogradnogo vina (The method of stabilization of wine). Patent RF, no. 2 418 854, 2011.
28. Kreb, J., Kreb, M., Boehm, M., Duck, S., and Fratianni, A., kieselgurfreie anschwemm-filtration in bestehenden filterlinien, Brauindustrie, 2011, no. 4, pp. 38−42.
29. Kattske, Michael, Berglef, Yang, Vretblyud, Per, and Nendtsa, Ralph, Sposob stabilizacii napitkov (A method for stabilizing drinks). Patent WO, no. 97/43 401, 2003.
30. Nimsh, K., and Nikolashkin, F.V., Silikazol'- i silikagel'- - aspektyk achestva (Silica sol and silica gel — aspects of quality), Pivo i napitki (Beer and beverages), 2005, no. 2, pp. 26−28.
31. Falk Uwe, Zhakono Eric, Peyrard Marie Laure, Primenenie kolloidnogo anionnogo kremnievogo zolja v kachestve osvetlitelja (The use of colloidal anionic silicasol as a clarifier). Patent WO, no. 2004/3 128, 2008.
32. Beer stabilization: a profile of one of the pioneers of silica gel stabilization, Stabifix Braveries Technic: Brew. Guardian, 1998, no. 5, pp. 24−26.
33. Kilcast, D., and Subramaniam, P., Food and Beverage Stability and Shelf Life, Woodhead Publishing Series in Food Science, Technology and Nutrition, 2011, 849 p. (Russ. ed.: Kilcast, D., and Subramaniam, P., Stabil'-nost'- i srok godnosti. Bezalkogol'-nye napitki, soki, pivoi vino, St. Petersburg: & quot-Professija"- Publ., 2013. 384 p.).
34. Shatirishvili, Sh.I., Maharoblilze, M., and Tsereteli, Kh. Sh. Influence of different technological methods and materials for fining wine colloidal stability, Bulletin of Agricultural Science, 2011, no. 3, pp. 94−96.
35. Avanesyants, R.V., Ageev, N.M., Avanesyants, R.A., and Jakub, Y.F., Sposob proizvodstva krepkogo napitka (Process of producing a strong drink). Patent RF, no. 2 458 115, 2012.
36. Burachevsky, I.I., Zaynullin, R.A., Kunakova, R.V., Polyakov, V.A., and Fedorenko, B.I., Proizvodstvo vodok i likerovodochnyh izdelij (Production of vodka and liqueurs), Moscow: DeLee print, 2009. 324 p.
37. Shcherbakov, S.S., Giryavenko, A.V., and Kolesnikova, V.F., Sposob obrabotki vinomaterialov (A method of processing and wine tasting). Patent RF, no. 2 349 639, 2009.
38. Polyakov, A.G., Shevchenko, N.N., Chernykh, V.S., and Smol'-ianinov, V.V., Sposob osvetlenija soka (Method of clarifying juice). Patent RF, no. 2 252 261, 2005.
39. Sergeeva, I. Yu., Pomozova, V.A., Shevchenko, T.V., Syrovatko, A.L., and Zakharenko, D.G., Primenenie flokulyantov dlya povysheniya stoykosti sbrozhennykh napitkov (Use of flocculants for increase of stability of fermented beverages), Pivo i napitki (Beer and beverages), 2007, no. 5, pp. 24−27.
40. Pomozova, V.A., Sergeeva, I. Yu., Kiseleva, T.F., Shevchenko, T.V., and Bikmulina, N.O., Ispol'-zovanie flokulyantov dlya udaleniya polifenolov iz spirtovannykh morsov (Use of flocculants with the aim of removing polyphenols from alcohol based beny juices), Proizvodstvo spirta i likerovodochnyh izdelij (Manufacture of alcohol liqueur & amp- vodka products), 2005, no. 1, pp. 17−19.
41. Sergeeva, I. Yu, Shafray, A.V., and Zakharenko, D.G., Modelirovanie protsessa osvetleniya napitkov brozheniya s pomoshch'-yu vspomogatel'-nykh sredstv (Modeling of clarification process of fermentation drinks with subsidiary substances), Technika i technologiia pishchevykh proizvodstv (Food Processing: Techniques and Technology), 2013, no. 3 (30), pp. 58−61.
42. Phillips, G.O., and Williams, P.A., Spravochnikpo ghidrokolloidam (Handbook of hydrocolloids), St. Petersburg: GIORD, 2006. 536 p.
43. Prokhorova, A.V., Novye tendentsii na rynke gidrokolloidov (New trends in the market hydrocolloids), Prodindustriya, 2005, no. 3, pp. 90−92.
44. Yang Ling-Yu, Zhang Jian-Lei, Basset Carole L., and Meng Xian-Hong, Difference between chitosan and oligochitosan in growth of Monilinia fructicola and control of brown rot in peach fruit, L WT & quot-Food Science and Technology& quot-, 2012, no. 1, pp. 254−259.
45. Alvares, Maria V., Ponce Alejandra G., Moreira Maria del R., Antimicrobial efficiency of chitosan coating enriched with bioactive compounds to improve the safety of fresh cut broccoli, LWT — Food Science and Technology, 2013, no. 1, pp. 78−87.
46. Safronova, T.M., Maksimova, S.N., Bobyleva, A.E., Shafray, A.V., Sposob osvetleniya plodovo-yagodnogo soka (Way of fruit juice clarification). Patent RF, no. 98 117 099/13, 2000.
47. Sergeeva, I. Yu., Pomozova, V.A., Vechtomova, E.A., and Kuzmin, K.V., Primenenie prirodnyh stabilizatorov v tehnologii likerovodochnyh izdelij (The use of natural stabilizers in technology of liquors), Proizvodstvo spirta i likerovodochnyh izdelij (Manufacture of alcohol liqueur & amp- vodka products), 2011, no. 3, pp. 28−30.
48. Sergeeva, I. Yu., Pomozova, V.A., Vechtomova, E.A., and Kuzmin, K.V., Ocenka vlijanija hitozana na udalenie biopolimernyh komponentov pomutnenij napitkov (Assessing the impact of the removal of the biopolymer chitosan components opacities of drinks), Pivo i napitki (Beer and beverages), 2013, no. 3, pp. 28−30.


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Clara Kim and her husband are nearly finished planning their new custom home. Only a few details remain before they can seek construction bids. But one of the remaining loose ends has major energy implications.
Ven Sonata's query is simple: If the falling cost of installing a photovoltaic(PV) Generation of electricity directly from sunlight. A photovoltaic cell has no moving parts; electrons are energized by sunlight and result in current flow. (PVPhotovoltaics. Generation of electricity directly from sunlight. A photovoltaic (PV) cell has no moving parts; electrons are energized by sunlight and result in current flow.) system has killed off the viability of solar hot water systems, as GBA senior editor Martin Holladay believes, does it also represent a threat to the beloved ductless minisplit for heating and cooling?
From the sound of it, Andy Chappell-Dick has left no stone unturned in his quest to keep the air inside his house comfortably dry.
His extremely tight new house in northern Ohio (Climate Zone 5) is built with structural insulated panels, and heated and cooled with a pair of ductless minisplit heat pumps. For ventilation, Chappell-Dick has a Venmar Kubix heat-recovery ventilator(HRV). Balanced ventilation system in which most of the heat from outgoing exhaust air is transferred to incoming fresh air via an air-to-air heat exchanger; a similar device, an energy-recovery ventilator, also transfers water vapor. HRVs recover 50% to 80% of the heat in exhausted air. In hot climates, the function is reversed so that the cooler inside air reduces the temperature of the incoming hot air. that pulls exhaust air from two small bathrooms and supplies fresh air to two upstairs bedrooms with a flow rate of between 40 and 80 cubic feet per minute (cfm).
Southwest Nebraska sounds like the kind of place that gets all kinds of weather: hot and occasionally humid summers, cold winters, and by many accounts lots of wind. This is where Nicholas C will be building his house, and the question is, how?
He's done so much reading on the subject that he's now confused by the number of options he has. Getting it right is important because Nicholas plans on living in the house for a long time.
His best thinking so far? A 2x8 stud wall framed on 16-inch centers and insulated with blown-in cellulose, then wrapped in 2 inches of rigid foam insulation.
Randy Bunney is building a new house in a challenging environment — north central Minnesota, where overnight temperatures plunge well below zero and heating-degree days over the last three years have averaged more than 8,600 annually.
The high-performance, passive-solar home will be a relatively small 1,100-square feet with two bedrooms, an open living-kitchen-dining area, 1 1/2 baths, a mudroom and a mechanical room. Bunney is planning on exterior walls insulated to R-40, the roof to R-60, and "near airtight" construction.
Patricia Appelbaum is in the market for a new wood-burning stove, one without a catalytic element, to provide mostly supplemental heat for her 1,600-square-foot home. There are a lot of models to choose from, and that's part of the problem.
If you're lucky enough to have a garage, you already know it can be used for more than keeping your car out of the snow. As Kent Jeffery explains in a Q&A post at GreenBuildingAdvisor, garages also are useful for car and equipment repairs, and for storing garden vegetables, cans of paint and anything else a spouse may not want in the house.
But in order for a garage to serve those purposes, the temperature has to be above freezing — and for much of the country that means a source of heat.
Is there anything worse than getting midway through a renovation and then suddenly wondering whether you've got some important detail all wrong?
That seems to be the predicament of William Lucrisia, who's in the midst of an insulation upgrade at his house north of Seattle.
"The house was heated by propane," he explains in a Q&A post at Green Building Advisor. It was a cost that was hard to get hold of, especially with some of the design [features] of the house (high ceiling)."
Michael Geoghegan is designing a house for a mixed, humid climate and he plans on using an insulated crawl space.
Christian Rodriguez has taken an important first step in improving the energy efficiency and comfort of his 1880s home by arranging for an energy auditEnergy audit that also includes inspections and tests to assess moisture flow, combustion safety, thermal comfort, indoor air quality, and durability.. With the results in hand, his first step was to air-seal the attic and add 20 inches of cellulose insulationThermal insulation made from recycled newspaper or other wastepaper; often treated with borates for fire and insect protection..
"This made quite a difference both in comfort and heating bills," he writes in a Q&A post at Green Building Advisor. Now comes a difficult decision: what to do next.
You can follow and connect with our community on Twitter, Facebook and LinkedIn.
©2015 Green Building Advisor. From The Taunton Press, Inc., publisher of Fine Homebuilding Magazine.

subset: commoncrawl


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Elizabeth I am a huge fan and was just curious if you would mind if I text you. I would rather it be as private as possible. I'd love to hear back from u
So you guys can say I have a drug problem all day, I was framed and arrested for one day sorry guys not much news there! Luckily for me I live in the most free country in the world; Canada. Hope you all find something better to do with your time bc it took me over a year to find this silly shit. Xoxo
I still look better than Lindsay Lohan ;)
This Freeones post: board.freeones.com/showthread.php?517053-New-babe-added-to-FreeOnes-Elizabeth-Bentley&p=7622463&viewfull=1#post7622463
== BIO ==Aka: Sara Elizabeth BentleyGender: FemaleEthnicity: Native AmericanAge: 21Home State: CADress: 0Shoes: 6Height: 4' 11"Weight: 100 lbsMeasurements: 32A-22-35Hardcore: Yes
All models are at least 18 years old.


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Geox and Vogue Bambini
Two appointments for the little ones, protagonists for a day of a shooting with the Ice Age 4 characters
Two appointments for the little ones, protagonists for a day of a shooting with the Ice Age 4 characters.
The first one is at Milan's Geox store in Via Torino on 22nd September, the second appointment is at Rome's Store in Via del Corso 443 on 29th September.
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A chat with Kristin Prim, the founder of The Provocateur, the site that publishes letters written expressely by leading women addressing the whole female world. Vogue.it presents you an exclusive preview of the letter written by Dresden Dolls' Amanda Palmer
Fashion shows are changing: Burberry and all that's new on the runways
Menswear and womenswear collections will walk together and will be on sale right after the show. These are the news from Burberry but the evolution is generalized: runway shows are changing


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Ticket to Windy City BBQ Classic
Soldier Field South Parking Lot • Chicago, IL
Saturday, October 11
What you get
- BBQ Samples from 50 of Chicago's Best BBQ Pit Masters and Chefs
- Craft Beer Tastings (Select Packages Only), Live Music, and More
- Portion of Proceeds Benefits Operation BBQ Relief
If you're looking for a weekend that offers finger-licking cuisine and hot blues licks alike, you'll go whole hog for the Windy City BBQ Classic. Held on Saturday, October 11 by the lakefront in beautiful downtown Chicago, this weekend-long barbecue festival offers something for everyone.
Watch professional teams from across the country compete for the title of best barbecue and thousands of dollars in cash prizes in a State Championship BBQ Event. You'll be able to interact with the pit masters, ask questions, and get a first-hand glimpse into how to create amazing barbecue. Then, take in a pig-butchering demo by Rob Levitt of Butcher & Larder and sample pork, brisket, chicken, and ribs from 30 more pit masters -- and cast your vote for the one that should be crowned "People's Choice" grand champion. Plus, there will be Lagunitas Brewery craft beers, Tito's Vodka cocktails, Red Streak Cider, Ole' Smokey Moonshine, and Boxed Water to wash it all down.
Choose from the following offers:
$49 for general admission, including:
• All-day BBQ sampling from 30 pit masters
• Live blues music
• Live cooking demonstrations and great giveaways
$79 for VIP admission, including:
• All-day BBQ sampling from 30 pit masters
• All-day tastings of craft beer (8-ounce pours), cocktails, and more
• Live blues music
• Live cooking demonstrations and great giveaways
$99 for premium admission, including:
• Early entry (11 a.m.)
• Bloody Mary bar with Titos Vodka
• Entry to win a 3-hour BBQ 101 Class
• Themed photobooth
• All-day BBQ sampling from 30 pit masters
• All-day tastings of craft beer (8-ounce pours), cocktails, and more
• Live blues music
• Live cooking demonstrations and great giveaways
Windy City BBQ's Classic's Website
the Q competitors
Chicago Q
Honky Tonk
Real Urban BBQ
Uncle Bub's
Rub's Backcountry Smokehouse
Barn & Company
...and more!
live entertainment
Shirley King
Liz Mandeville and the Blue Points
Blue Road
Dave Specter and Lurrie Bell
Fine printWindy City BBQ Classic IS THE ISSUER OF ALL TICKETS, AND PURCHASE TICKETS VIA Eventbrite ONLY BY CLICKING TO BUY • Eventbrite ACCOUNT REQUIRED TO COMPLETE PURCHASE • Eventbrite IS A THIRD PARTY SITE NOT CONTROLLED BY LIVINGSOCIAL • No vouchers provided by LivingSocial • All sales are final - no refunds or exchanges • The deal is valid only for tickets on the date[s] of the event as listed and may not be exchanged or redeemed for any other dates • May not be combined with any other offer; not valid on previously purchased tickets • Discount reflects the Windy City BBQ Classic ticket prices as of 8/13/2014; price may differ currently and/or on day of event • All Tickets will be subject to the terms and conditions printed on the back of each Ticket • Entire value must be used in a single visit • LivingSocial Deal Bucks and Me+3 do not apply on this promotion • Offer may be revoked or modified at any time without notice; offer subject to availability; other restrictions may apply
Other conditions apply
Except where noted in the fine print:
• Cannot be combined with any other offer or promotion
• Tax and gratuity are not included
• Merchant is responsible for the quality of the products or services provided to you at redemption
• LivingSocial Terms and Conditions - https://m.livingsocial.com/terms
Ticket to Windy City BBQ Classic
times for
*clicking the "continue purchase" button will take you to https://www.eventbrite.com to complete your purchase.
By purchasing, you agree to the deal fine print and the LivingSocial terms and conditions. Got questions about this deal?
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The Tickets offered in this Deal are sold and fulfilled through a third party website. In these cases, when you click the "buy now" button, you will be taken away from the LivingSocial site and will complete your purchase on that site. When buying tickets to events sold by third parties, you should carefully review the terms of use on such third party site, and understand all the terms of the offer before you decide to buy. LivingSocial is not responsible for any actions of the third party site. In addition, there are other important restrictions that always apply to ticket purchases you make on third party sites.
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Because this is a Deal sold and fulfilled by a third party, LivingSocial Deal Bucks may not be used to purchase this Deal.
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Because this is a Deal sold and fulfilled by a third party, Me+3 rewards are not available for this Deal.
Who can I call with questions about my Tickets?
LivingSocial will not be able to assist you for questions about refunds, transferring tickets or otherwise. The third party seller will provide all customer service. Please contact [1-800-653-8000]
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Food and Drink
Balkan Fresh Burek
Posted by Becca Z
14. Mar, 2013
Proudly Macedonian, Balkan Fresh Burek in Preston makes burek, and plenty of it. Made from layers of dough alternated with layers of other fillings in a circular baking pan, the burek is then topped with a final layer of dough. For mass consumption's sake, Balkan Fresh Burek serves their version in large rectangular trays, but will make the round bureks to order.
The shopfront is unassuming – no fancy lettering, just the usual suburban signboard clearly stating its business. The interior dons a simple layout – two freezers near the entrance, a fake palm tree and a food display cabinet.
Traffic in the little store is constant, with a constant stream of people coming in and sitting down at the plastic wood grain-look tables. Choosing is easy: would you like a meat, spinach and cheese, or cheese burek? They're all $6 a slice, $24 for a tray or $25 for a made-to-order round burek.
Nibbling is not something you should be aspiring to at Balkan Fresh. The slice is large enough to fill a side plate with some overlap, and the pastry is so flaky that any attempt to cut into the burek is met with a loud 'crunch', as pastry bits fly like confetti. It's like a mini celebration with every mouthful.
Even the largest of appetites will be sated with a burek; it's a big, cheesy, greasy celebration in your mouth. For those who haven't tried a Balkan burek before, this is definitely one to try. And the best part is that lunch from here won't break the bank.
351 High Street, Preston
9470 2433
Mon 10am – 4pm, Tue-Fri 9.30am – 5.30pm
Sat 9.30-4pm
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The 10th Whitelion Bail Out Charity Fundraiser
Bail Out's plans to help out Melbourne's disadvantaged youth.
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Somewhere Else video sings of summer
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The Market Runners
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Panjiva data shows seasonal economic growth amid long-term concerns
Data from Panjiva, an online search engine with detailed information on global suppliers and manufacturers, showed solid economic growth on a seasonal basis from April to May.
in the NewsState of Logistics 2016: Pursue mutual benefit Shippers encourage East Coast dockside labor to work with management…before it's too late Signs of economic improvements are evident but there is a way to go FTR Shippers Conditions Index notes rate and supply trouble may be coming in 2017 Cranes going higher at Port of Oakland's largest marine terminal More News
Data from Panjiva, an online search engine with detailed information on global suppliers and manufacturers, showed solid economic growth on a seasonal basis from April to May.
Following a 7 percent gain in shipments from March to April, April to May showed an 8 percent increase at 1,037,365, said Panjiva. The number of global manufacturers shipping to the U.S.—at 147,876 was up 6 percent, matching a 6 percent increase from March to April. Both shipments and manufacturers were down 1 percent, respectively, year-over-year.
While both shipments and the number of global manufacturers shipping to the U.S. are up over the last two months, concern over a possible double-dip recession remains heightened in recent weeks, due to energy prices, high unemployment and several other factors.
"I would describe this data as solid but seasonal growth," said Panjiva CEO Josh Green. "If you look back on previous years from April to May, we always see growth. In 2008, April to May growth was up 6 percent and up 3 percent in 2009, and in 2010 it was 12 percent. As healthy as 8 percent is, it is still not on the level we saw a year ago at this time."
Even though there was growth from April to May, Green said that this type of output was expected due to seasonal variations.
But he said that with the various reports of negative economic news at the moment, there are companies shifting into the mode of making purchases for the holiday season amidst these reports, which could lead to flat shipping trends throughout the third quarter and into the fourth quarter.
"There is a lot of caution across the board regarding the economy at the moment," said Green.
Panjiva data points to seasonal growth pattern in global trade
A seasonal economic growth pattern appears to be shaping up based on the most recent set of data from Panjiva, an online search engine with detailed information on global suppliers and manufacturers.
About the AuthorJeff Berman, Group News Editor Jeff Berman is Group News Editor for Logistics Management, Modern Materials Handling, and Supply Chain Management Review. Jeff works and lives in Cape Elizabeth, Maine, where he covers all aspects of the supply chain, logistics, freight transportation, and materials handling sectors on a daily basis. Contact Jeff Berman
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Article TopicsPanjiva · ·
Automated Storage on the Move Receiving 101: Setting the Table for Success View More From this Issue


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Green Bay has a population of 102,313 and is located in Brown county.
Paralegal schools in Green Bay charged students an average tuition of $10,232.00 if they were Wisconsin residents, and $14,021.00 if they were non-residents, during the 2009 - 2010 school year.
The cost, on average, for books and supplies needed for paralegal schools in Green Bay is $693.00. Students living on campus at paralegal schools in Green Bay paid an average of $5,000.00 for room and board during the 2009 - 2010 school year. Students living at home incurred costs of $3,671.00. Students have a choice of two paralegal colleges in Green Bay to attend. Paralegal programs in Green Bay reportedly graduated 31 students in the 2008 - 2009 school year.
|Average Salary
|Number Employed in City
|Paralegals and Legal Assistants


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Enter your word and click here to search
Enter your text below and click here to check the spelling
Spell Check of opportunity
Correct spelling: opportunity
Definition of opportunity:
- Fit, convenient, or favourable time.
Common misspellings for opportunity:
- oppertunity (21%)
- oppurtunity (20%)
- oportunity (10%)
- opertunity (8%)
- opprotunity (4%)
- oppotunity (3%)
- opporunity (2%)
- oppourtunity (2%)
Google Ngram Viewer results for opportunity:
This graph shows how "opportunity" have occurred between 1800 and 2008 in a corpus of English books.
Examples of usage for opportunity:
Quotes for opportunity:
Chaos in the world brings uneasiness, but it also allows the opportunity for creativity and growth. - Tom Barrett
Freedom means the opportunity to be what we never thought we would be. - Daniel J. Boorstin
The Leadership Training Institute of America is a cultural think tank providing training and opportunity in leadership development and cultural dynamics. - Michael Burgess
If you don't like affirmative action, what is your plan to guarantee a level playing field of opportunity? - Maynard Jackson
Much of the success of life depends upon keeping one's mind open to opportunity and seizing it when it comes. - Alice Foote MacDougall
Idioms for opportunity:
- How to spell opportunity?
- Correct spelling of opportunity.
- Spell check opportunity.
- How do u spell opportunity?


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Jamie-Lynn started attending an after-school program at The Salvation Army in Kingston, Ont., when she was seven-years-old. Today, the 14-year-old volunteers at the same place where she learned how to read and write.
"After I learned how to read, write and do math, I passed school with flying colours," says Jamie-Lynn. "I love it here."
As a volunteer, Jamie-Lynn assists with anything from helping younger children do crafts to teaching others how to safely cut vegetables to helping with clean-up.
"It's fun and […]


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Category: Exclusive videos
Moto Z, Projector, Camera, Speaker, Battery MotoMods
Lenovo Motorola Moto Z is an amazing new Smartphone, with Greybus (watch the video that I filmed with Greg Kroah-Hartman on their Greybus development for Google's discontinued Project Ara) based data and hot-swappable power pogopin docking technology on an ultra-thin Qualcomm Snapdragon 820 Smartphone design, with options to dock a TI DLP Pico Projector MotoMod, a Hasselblad True Zoom Photo/Video Camera, JBL SoundBoost Speaker and the Incipio offGRID Power Pack, all MotoMods that customizes and expands the functionalities of a Smartphone. An absolutely fascinating potential evolution for the Smartphone market, Motorola is developing a potentially amazing ecosystem for future-proof MotoMods that can turn your Smartphone into a Project, into a point-and-shoot quality Camera, into an amazingly loud Speaker and that can expand its battery life easily. All these MotoMods are magnetically locked onto the back of the Moto Z. Now Motorola is also releasing the Moto Mods Development Kit to enable third parties to develop new MotoMods for the Moto Z, for example I hope someone makes an ultra-thin E Ink Mobius (flexible, plastic and non-glass) display for the back-size of the smartphone, a Kent Displays CH-LCD based notes taking back case and a LapDock Laptop Dock to use the Moto Z to power the Ultra-thin Laptop dock and desktop dock. The functionalities of Moto Z can also expand through the TurboPower fast charging USB Type C which I have used with USB Type C to SD card adapter, for example to upload videos from my SD card to YouTube. The possibilities with the Moto Z ecosystem are very, very interesting. But for these to get the attention of the consumers worldwide, I think that Lenovo/Motorola needs to lower the price of the bundles to around $599 for the phone including the Projector MotoMod, $699 including Projector and E Ink MotoMod, $349 or $399 for the Moto Z by itself (instead of the current $699). $699 should also be a bundle to include an ultra-thin and ultra-light small bezel 13.3" Laptop Dock and Desktop Dock MotoMod and with the appropriate Remix OS like Android implementation through Android Nougat to support full Android Powered Productivity on the external display.
Trump is a Democrat (Tech Talkshow)
Trump scammed the Republican party. Gridlock in the US congress might be over by Trump forcing through policies that Republicans might embrace yet not really be that conservative. Change might be coming, also to Google/Twitter/Facebook unblocking in China. Here is a video-hangout with Jay Umaretiya, AKA Stromium, who is posting texts for hundreds of my videos being posted on http://ARMdevices.net over the past several months, and he will also be posting many more in the year to come as we post an average of 3 new tech videos per day on http://ARMdevices.net every day, the whole year.
E Ink for Productivity, Onyx N96ML, 9.6″ E Ink Android Reader with digitizer
One of the potential segment for devices that I am quite excited about, is the E Ink based large screen connected stylus touch e-reader. Provided it gets the perfectly smart implementation, it can unlock a world of being more productive reading and annotating all kinds of texts, in all kinds of fields of study, professionalism, creativity and curiosity. Reading on an E Ink display has already been proven by Kindle to be an awesome experience. Make use of customized Android for E Ink devices, WiFi and Bluetooth, and the potential for this device can be really great and for me is quite exciting. This is the Onyx N96ML, a 9.6" 1200x825 E Ink Pearl display with stylus touch and front light, running on the NXP Freescale i.MX6Solo Lite for E Ink, running Onyx's advanced customized Android UI for E Ink. You can buy it for $379 at Amazon.com
iNet Smart Sonic Toothbrush, Smart Food Scale, Smartwatch, VR and POS with Datamini
iNet is one of the leading design houses in Shenzhen, here presenting their latest IoT Smart Devices, their smart connected toothbrush, their smart food scale, smart kitchen scale, for potentially healthier more accurate better tasting cooking, smart doorbell with camera video call, the smart weight scale. iNet also shows their all-in-one VR using the octa-core Allwinner H8vr. iNet also shows their special VR which is powered through the gamepad remote controller. They also show the smart car mirror, also showing bluetooth temperature and pressure monitors for car tires, smartwatches with transparent display. An NXP54101 powered classical smartwatch with bus payment, NFC/smartcard, wireless charge. MIPS ingenic Android Smartwatch. And also a POS system with fingerprint, smart card reader, nfc, and more developed with Datamini on MediaTek and Intel x86.
Olympus OM-D E-M1 Mark II
Clare Harvey-May of Olympus UK shows the new Olympus E-M1 Mark2 camera, with 121 all cross-type On-chip Phase Detection focus points for fast and precise auto-focusing, 20.4M Live MOS sensor, TruePic VIII Image processor, Cinema 4K 24p at 237mbit/s, 4K 24/25/300 at 102mbit/s, Olympus engineered 5-axis Image Stabilization, all in 500 grams in the Micro Four Thirds format.
360 video: China Sourcing Fair 2016 part2
Watch this video in your VR headset or use your phone with a cardboard/VR adapter for best experience! Walking around the China Sourcing Fair AsiaWorld Expo showfloor from filming the JingTeng turning head security robot, filming at the Veidoo booth showing their $28 All-in-one VR headset, Foxcom, Appscom Smartwatches booth, the latest Alldocube 2-in-1 Laptops and Snapdragon 210 Phablets and finishing off with the 10.3" E Ink mockup at the Boyue booth. Filmed using the Shuoying 1080p dual-lens Panoview 360 VR camera, see my Interviews and my Factory Tour with Shuoying here: http://armdevices.net/category/companies/shuoying/
10.3″ E Ink Mobius Reader Mockup at Boyue
Boyue (previously known as Boeye) makes E Ink readers, here showing their latest Rockchip based E Ink Android e-readers, also showing off a non-functioning mockup of their 10.3" Mobius flexible E Ink ultra light reader that might come next year if E Ink starts the mass production of the 10.3" Mobius display by that time. Then Boyue shows their 6" and 8" Carta or Pearl based E Ink readers retailing $110 in China.
Alldocube 13.5″ (3000×2000) Reference Design Laptop and Reference Design Phablet For Windows and Android
Alldcube is an ODM that makes reference designs for other companies to use on various products such Laptops, Tablets and Smartphones with ARM and x86. Alldocube has a unreleased 13.5" (3000x2000) reference design laptop with undisclosed internals. Alldocube has ARM reference designs for laptops and Tablets. Alldocube 6.98" HD (1280x720) phablets have an msm 8909 processor Qualcomm Snapdragon 210 marketed by Allwinner to be used with Android or Windows phone.
$28 All-in-one VR and $63 Tablet by Veidoo
Veidoo shows some of their latest MediaTek Tablets and their Allwinner powered All-in-one VR headets starting at $28 for "just a player" and $40 for the Android enabled All-in-one VR for a 1000 pieces minimum order.
JingTeng Monitoring Security Robot
JingTeng shows their little robot that turns its head with a security IP camera inside. They also have a Cloud Companion little remote video broadcasting car.


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Sao Vicente - Boa Vista please help!
Hi there,
I need to find a way of getting from Sao Vicente to Boa Vista to get a booked flight. Does anyone know how to make this trip (getting there by Sunday afternoon)
The real Mindelo
Does anyone know how and where to experience the local culture of Mindelo? We will be stopping there for only a day, Wednesday May 20/15, 7am to 5pm. Does anyone have recommendations where we may meet and chat with locals within this date and time constraint?
Local flower shop
What is the name and contact details of a local flower shop
Mindelo, Cape Verde Islands information needed
We will be there for a day - anything interesting ? What would you suggest we do? Beach? sightseeing? Thanks for your help.
- 1


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Jeff Lee (swimmer)
From Wikipedia, the free encyclopedia
|Medal record
|Men's swimming
|Representing the United States
|Pan American Games
|2003 Santo Domingo
|4×200 m freestyle
Jeff Lee (born October 2, 1981) is a former international freestyle swimmer from the United States. He won a gold medal at the 2003 Pan American Games with the US relay teams in the men's 4x200m freestyle. He was born and raised in Munster, Indiana and attended Munster High School.
|This biographical article related to a United States swimmer is a stub. You can help Wikipedia by expanding it.


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Pet Sitter in Everett
I'm a responsible worker and will carry out my tasks as best as I can. I'm great with dogs and wish to work in the art field. My Email is
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Pet Feeding
Pet Sitting
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He is the most entertaining man in ALL of entertainment. He is the eye brow raising, trail blazing, Jabroni beating People's Champ. Could he also be the People's President? Dwayne "The Rock" Johnson has his hands in many pies. He was one of WWE's biggest stars and then turned his focus to Hollywood. He took Hollywood by storm and started …Read More »
Tag Archives: President
PlatinumGames President steps down
Tatsuya Minami stepped down late last month from his role as the leading developer for PlatinumGames according to recent reports and has been replaced by Executive Director Kenichi Sato. The news broke as the company celebrates its 10th anniversary and just a day before their joint game with Nintendo Star Fox Zero is released. Minami started with Capcom before he …Read More »


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375th Anniversary Committee
Committee Members:
Kirsten Alexander
Dianne Bucco
Harriet Davis
Diana Lang
Barbara Locke
Trudy Reid
Residents interested in serving on the 375th Anniversary Committee should submit a letter of interest addressed to the Board of Selectmen at Wenham Town Hall, 138 Main Street, Wenham, MA, 01984 or email to: firstname.lastname@example.com.
Please contact the Town Administrator's Office at 978-468-5520 x. 2 with questions.


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Military insurer reconsiders denying obesity surgery to 200lb Texas girl
- Alexis Shapiro, 12, has a rare medical condition that causes her to feel constantly hungry
- Her father's military insurance is reviewing her case after public outcry over the decision not to pay for weight loss surgery for her late last week
- She has gained 140 pounds in just two years and is gaining two pounds a week
- She is home-schooled, has no friends, and has told doctors 'she wants to die'
- Her mother Jenny Shapiro is afraid her daughter will 'eat herself to death'
- Gastric bypass surgery will help her lose weight and may stop her brain believing she is starving
- A GoFundMe page set up to raise $50,000 has raised more than $78,000 to pay for the surgery
- If the military decides to pay for Alexis' surgery, her parents will spend the money on her other medical costs and charities for sick children
Military health insurance officials are rethinking a decision to deny weight-loss surgery to a 12-year-old girl who is obese due to a rare medical condition after public outcry over the move.
TRICARE, which provides medical insurance to Alexis Shapiro's father Ian Shapiro, is reviewing her case after the family appealed the decision.
Alexis Shapiro suffers from hypothalmic obesity, which has caused her to pack on more than 140 pounds in two years.
Alexis Shapiro is obese but feels like she's starving and needs gastric bypass surgery in order to survive
With the U.S. military unwilling to pay for Alexis Shapiro's $50,000 operation, her family turned to crowd-funding and found success - to the tune of more than $78,000 so far.
The four-foot-seven-inch girl weighs 200 pounds and is gaining two pounds each week.
Her condition was triggered by surgery she had two years ago to remove a benign brain tumor.
During the operation, her hypothalmus and pituitary gland, which help govern appetite and weight, were damaged.
She now feels constantly hungry and her weight has caused other medical conditions.
In just the past three months, Alexis was hospitalized for a kidney infection and developed Type 2 diabetes that requires nightly insulin injections.
After the military rejected their initial request, the young girl's family was afraid the appeal process would take longer than she had.
'These kids will literally eat themselves to death,' mother Jenny Shapiro said. 'That's what I'm scared of.'
The outpouring of love and funds on the 'Hope for Alexis' GoFundMe page gave hope to Alexis, whose condition has caused her to withdraw into her shell. She is now home-schooled and has no friends.
'You all have shown her that dreams can come true and that the rude comments out in public can be ignored because she has so many people supporting her and rooting for her,' her family posted on the page. 'Thank you oh so very much!'
Dr. Thomas H. Inge, of the Cincinnati Children's Hospital Medical Center, told NBC he plans to 'move forward as quickly as we can' with the life-saving operation.
Alexis is currently on a restricted diet of 900 to 1,400 calories per day but despite controlling her food intake, she keeps gaining weight.
Complications: Alexis Shapiro has faced a host of medical problems stemming from a benign brain tumor she had removed two years ago
Remarkable: The family's cries for help raised more than they ever could have hoped, far exceeding their goal of $50,000
'Our reviewers have denied your request for Roux-En-Y Gastric Bypass,' reads the rejection notice sent from TRICARE earlier this month.
Her parents and doctors have asked that TRICARE reconsider their decision in order to save Alexis' life.
Her pediatric obesity doctor, Dr. Thomas H. Inge of Cincinnati, believes that surgery is the only way to keep the suffering girl from gaining more weight which could top 400 pounds.
Gastric bypass surgery will do more that destroy the weight, it can also tell her brain that she is not starving and she may be able to curb her painful appetite.
After her brain surgery, Alex's parents had to take extreme measures to keep their daughter from eating herself to death.
'She's always hungry,' her father Ian Shapiro said. 'In the past, we've had to padlock the cupboard.'
This is Alexis before she had brain surgery that caused her to develop hypothalamic obesity after doing damage to her hypothalamus
More than half of children with the specific form of tumor Alexis had experience similar post-operative symptoms.
'I think it is disappointing that they cannot see the facts of this case,' said Inge, of the Cincinnati Children's Hospital Medical Center.
'There is no evidence that doing nothing would be in this child's best interests,' he continued.
According to a spokesperson for TRICARE said that gastric bypass and weight loss services are only covered of the patient is 18 or over and has full bone growth.
'In general, our Managed Care Support Contractors are required to approve or deny coverage based on TRICARE policy,' spokesman Austin Camacho said in an email to NBC News. 'We have an appeals process in place specifically designed to give our medical professionals the opportunity to examine the details of any special cases when coverage is denied,' said the insurance company.
Alexis may be a child, but she wears a women's size 1x or 2x and she goes up a size every month. When asked by psychologists about how she is coping with her condition, she has told them she 'wants to die.'
Young and fit: If Alexis gets the surgery she may be able to lead a normal life again and keep off the weight
'She doesn't have any friends or anything like that,' her mother Jenny Shapiro said. 'It's so sad, because she remembers what it was like before.'
Doctor's believe that if Alexis has Bypass surgery, she may have a chance of leading a normal life.
TRICARE officials told NBC that the initial application for Alexis' weight loss surgery was denied because the paperwork didn't contain enough detail.
'The reason for this surgery request was simply "morbid obesity." There was no information indicating that this patient had a rare disease (panhypopituitarism),' said spokesman Austin Comacho. 'If the family had initiated the appeal process, as informed in the denial letter, all this would have come to light right away.'
Jenny Shapiro says that if TRICARE decides to pay for her daughter's surgery, the money donated will go towards Alexis' travel from Texas to Ohio for the surgery, medical therapy and medication. Anything left over will go towards helping other sick children.
'Alexis always wanted to help all the other kids every time we have been admitted,' her mother says.
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What is JotForm?
JotForm is a free online form builder which helps you create online forms without writing a single line of code. No sign-up required.
At JotForm, we want to make sure that you're getting the online form builder help that you need. Our friendly customer support team is available 24/7.
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thank you form settingsAsked by AKLEND on December 09, 2015 at 04:46 PM
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Kortrijk / Belgium
Hospitaalweg 1a
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Tel.: +32 496 12 13 69
Fax: +32 56 20 35 84
Francia France
I'm a French industrial Designer.
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Tables and Chairs by PER/USE
Coffee table
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Rectangular coffee table


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Horse Boots & Wraps
The Cavallo ELB, or Entry Level Boot, provides hoof protection for horses at a price that won't break your budget. This horse boot is sold individually to allow for just the right fit on each hoof. Ideal to have on hand in case of a lost shoe or a hoof condition, it can be used for riding a barefooted horse on limited occasions and to use during rehabilitation. Each.
Durable yet lightweight, the Cavallo Trek Boot provides support, protection and comfort for the horse and ease of use for the handler. A high-performance TPU outsole with all-terrain tread minimizes the build-up of debris to provide excellent traction. This hoof boot is designed to support the hoof wall while offering sole relief. Each.
The Centaur® Ribbed PVC Bell Boots have a tough ribbed pattern on the sides to help deflect hoof strikes.
Davis® Bell Boots in contoured, tear-resistant, heavy-duty PVC provide tough overreach protection. Ideal for riding and turnout, these bell boots have double-lock, hook-and-loop closures. Made in the USA.
Dover Pro Mesh-Lined Shipping Boots feature durable Cordura® outers, protective, dense foam middle layers and breathable linings. Our set of four shipping boots have wide straps to ensure a snug fit and scuff plates for extra heel protection.
Designed for durability and comfort, the Dover Saddlery Sport Boot with Neoprene Lining helps protect your horse's lower legs during exercise and turnout.
Dover Pro Shipping Boots help protect your horse's hocks, knees, fetlocks, pasterns, heels and coronary bands during travel. Ripstop lining helps repel shavings and dirt. Hard-wearing Cordura® nylon outer layer with foam middle layer to both comfort and protection. Set of 4.
Dover Pro Sport Boots are tough, yet lightweight. Our horse boots have fleece linings and are excellent for exercise or turnout. The fleece interior creates a comfortable, chafe-free surface against the horse's legs. Pair.
Dover's Shipping Boots combine great quality with a great price. This set of four economical shipping boots features durable outers, nylon linings and easily adjustable hook-and-loop closures. Protects your horse's legs from the knees and hocks to the heels and coronary bands.


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540 First Street LONDON ONTARIO N5V 1Z3
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505 Talbot St LONDON ONTARIO N6A 2S6
PO Box 24033 LONDON ONTARIO N6H 5C4
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