Kuban State Technological University
Author list of organization
List of articles written by the authors of the organization
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Description
The influence of technology on the fortification composition of biologically active substances of wine and the Cahors beverage type has been examined. We have also established and explained the dependence of the content of phenolic compounds, including carboxylic acids from the ways of alcoholization. A way of fortification, contributing to the enrichment of wines and beverages such as Cahors with biologically active substances has been shown
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Description
The article shows that for the essential oil industry of the Russian Federation to solve the problems of import substitution it is urgent to develop effective technology to extract fatty oil from the crushed and deprived of ether by water vapor coriander fruits. The existing technologies for obtaining fatty oils from deprived of ether coriander were considered. It is shown, that at small-scale enterprises it is most advisable to remove fatty oil by screw pressing. A brief analysis of main factors affecting the completeness of oil extraction in screw presses was carried out. The conclusion about the necessity of preparation of deprived of ether coriander for extraction with the purpose of increasing the yield of fatty oil was made. It is shown, that one of the stages of such preparation is the removal of part of the shell from deprived of ether coriander, which also increases the nutritional value of the oilcake. Fractional composition of deprived of ether coriander after extraction of essential oil by water vapour and drying was investigated by sieve analysis method. On the basis of obtained data, prior to separating the shell by pneumatic separation, it is recommended to separate deprived of ether coriander into three fractions by size – coarse (riddling from the sieve with the diameter of 1.8 mm), medium (riddling from the sieve with the diameter of 1 mm) and fine (undersize from a sieve with a diameter of 1 mm). Component composition of the coarse fraction of deprived of ether coriander was studied. It was found, that the content of the shell in this fraction is 36%, which indicates the possibility of its effective separation by pneumatic separation
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INNOVATION INGREDIENTS IN THE TECHNOLOGY OF BAKERY
DescriptionThis article shows the expediency of the use of natural dietary supplements and nutrients in the development of domestic production of bakery products with desired properties
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INNOVATIONAL METHODS OF SAWSAGES PRODUCTION WITH USE OF EDUCATIONAL-EXPERIMENTAL COMPLEX
06.00.00 Agricultural sciences
DescriptionThe technological peculiarities of meat and fish raw material processing with use of educational-experimental equipment of KSTU have been de-scribed in the article
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INNOVATIVE FATTY PRODUCTION TECHNOLOGIES IN THE HUMAN HEALTH CARE
DescriptionEnsuring food safety for a long time has a global character. The results of world scientific studies confirm the negative effect of trans-isomers of unsaturated fatty acids on the human body, convincingly proving that their consumption increases the risk of various diseases, including cardiovascular diseases. Taking care of public health, many European countries at the legislative level strictly regulate the content of trans-isomers of unsaturated fatty acids, obliging manufacturers to also issue information on the quantitative content of TIUFA on packaging. Such measures can reduce morbidity and mortality, but require the introduction of progressive technological processes. The work analyzes numerous literature sources and generalizes the material on existing types of technological modifications of fats - transesterification and fractionation, which allow obtaining specialized fats without trans-isomers or with a low content of trans-isomers of fatty acids
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Description
The article deals with the problem of oil-contaminated waste utilization. It has suggested the ways of technological advancement taking into account the principles of BAT. The analysis of the legal framework for BAT in Russia and the EU is carried out. The features of the state regulation in the field of BAT and the main approaches to formation of a complex of measures for transition to principles of BAT are considered. It has described the innovative approach to the development of waste treatment technologies that are best and available from an environmental and economic point of view. It has identified limiting parameters affecting the efficiency of waste utilization and the suitability for use as secondary material resources, particularly in the construction industry
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NSTITUTIONAL CLIMATE FOR SMALL BUSINESS SECTOR IN RUSSIA
DescriptionThe article is devoted to the analysis of the institutional climate in Russia as a major factor conducive to sustained reproduction of small businesses in this country. Up-to-date review of the key elements of the small business sector institutional climate developed as a result of businesses adaptation to the real-life institutional framework in Russi
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INSTRUMENTS OF MANAGEMENT OF THE COMPANIES FINANCE CAPITALIZATION
DescriptionIncrease of joint-stock value and generation of sufficient level of profit, which is distributed in the form of dividends, is the key aspect of the developed market economy. Construction of effective system of management of joint-stock capital affords to raise effectiveness of strategic and operational decisions, which assist to attract additional investments, broaden business and growth of key factors of the company activity
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INTELLIGENT SYSTEM FOR DATABASE DESIGN OF EFFECTIVE STRUCTURES
DescriptionThe article deals with the automated system that will allow users to make the structure of the existing database efficiently by sequential normalization with the use of explanatory system
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Description
In Russia, as well as in foreign practice, classic yogurts are more required. Depending on the value of imported dry starters, the proposed technology allowing reduction in their quantities in yogurt technology is very crucial. It will affect the cost of the finished products. In yogurt technology, the possibility of using physical techniques, with the purpose of intensifying the process of producing yogurt, is very little reflected. Pre-activation of the leaven by electromagnetic field – lower frequency before fermenting in the production of yogurt is one of the technological tricks that speed up the fermenting process and reduce the quantity of starters. The advantage of the proposed technology is its ease of implementation, not requiring additional cost of electricity and also enhanced maximum reduction of additional chemicals which are used as raw materials to create a special environment for the growth of microorganisms belonging to the leaven. In this work, the overview of the existing principles for accelerating the fermentation process of milk is given. In this work, the research results of accelerating technology of fermenting milk for yogurt are presented. Mathematical process of experimental data enables the optimization, fermentation process using leaven FD-DVS YF-L812 10Yo-Flex. The optimal temperature and duration for the maximum acceleration of the process of obtaining yogurt at a given frequency of electromagnetic field are identified. We have given organoleptic characteristics of yoghurt prepared using the activated ferment