Kuban State Technological University
Author list of organization
List of articles written by the authors of the organization
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USE OF INNOVATION TECHNOLOGIES OF THE COMPLEX TOMATO RAW MATERIAL PROCESSING
DescriptionIn the article we have given theoretical substantiation and proposed the innovation technologies of the complex tomato raw material processing with the use of physical, physicochemical and biochemical methods of action on the tomato raw material, the semi finished products, such as the action of electromagnetic fields and super high frequencies radiations, ultrasound treatment and CO2- extraction
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Description
In the article we have studied the effect of vibration on the extraction process of inulin from Jerusalem artichoke tubers. The dependence of the output of inulin on the duration and frequency of exposure has been indicated. We have also identified the perspectives of using this technology for the extraction of inulin from plant material
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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
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INNOVATIVE TOOLS OF BUSINESS MANAGEMENT BASED ON PRINCIPLES OF MARKETING
DescriptionWith increase in mobility of an environment that is characteristic for modern economic conditions, the stable and rigid control system becomes insufficiently effective. The aspects of development of the organizational and economic mechanism of business management based on management-marketing principles are considered. Definitions of concepts of “marketing management”, “mechanism of marketing management” are given
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INNOVATIVE TECHNOLOGICAL RECEPTIONS IN PRODUCTION OF AIR CRYPES
DescriptionIn modern food production, extrusion is an actual and effective variant of intensification of technological processes. Its essential advantage is the possibility of correcting the content of proteins, vitamins and minerals in the finished product. The analysis of works devoted to the problems of obtaining food products of valuable food composition by extrusion technology shows the importance of further work in this direction. The purpose of the work was to analyze the technological methods of producing snacks on a nut-and-grain basis, taking into account the need to obtain a complex of substances of daily requirements with a small volume of consumed food. In accordance with the purpose, the main tasks of the work were identified. To substantiate the expediency of producing grain crips balanced and enriched composition; investigate the chemical composition and substantiate the choice of raw materials for the production of crisps of high nutritional value; to offer techniques for improving the technology of obtaining extruded snacks; to develop recipes and to test the improved technology of obtaining food snacks on a nut-and-grain basis. In the course of the work, the qualitative composition of the main grain and auxiliary plant species was investigated. We studied the optimal technological parameters of the production process of air snacks and original flavor combinations. We established expedient extrusion conditions for obtaining a product with predetermined properties. Various parameters of the final air product obtained by optimizing the formulation components were added when blending CO2-extracts and some types of CO2-meal. The composition and properties of the investigated objects were evaluated according to generally accepted procedures. When creating graphs, optimizing the formulation composition and for static processing of the results of the research, mathematical methods were used. The technological parameters of the production process of air snacks from domestic raw materials and original flavor and biologically active additives are presented. Formulations of new snack products are proposed. Ways of optimization of the applied technology in order to obtain a product of higher nutritional value are presented
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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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Description
At present, the cultivation of agricultural products is on a level where the growth of productivity and quality is only possible by using the latest achievements of science. Scientists have been developing elements of agro-technologies of complex applications of growth regulators, fungicides and fertilizers in growing winter wheat, providing a significant increase in productivity and quality of agricultural products, reduction of labor costs, energy and all kinds of resources, sustainable harvesting, even in the zone of risky agriculture. Plant growth regulators have multifunctional properties, which are expressed in the regulation of plant growth and development, and in increasing their resilience to adverse weather conditions and many diseases. However, despite the fact that there are many examples of extremely high economic efficiency of plant growth regulators, in terms of production and use of pesticides are much inferior. Retardants and defoliants are used more widely. However, low rates of regulators and elicitors, the ability to manage with their help the growth and development of plants; change the resistance of plants to various external factors determines their prospects. We propose to apply the "agrochemical cocktails." It will induce the systemic plant resistance to the whole growing season, which is not possible in the case of using only one of the fungicides and bactericides. It is necessary to take into account the features of the functioning of the immune system of plants and to develop technological methods of influence on the key stages of the immune response of plants
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INNOVATIONS IN THE TECHNOLOGY OF DRY BREAKFAST PRODUCTS MANUFACTURING
DescriptionThe intense rhythm of people's lives in many countries has led to the need to develop and produce «fast food» products. They include dry breakfasts of a porous macrostructure in the form of rods, bars, and flakes, made from cereals, legumes, potatoes and dried fruits. Over the past 10 years, ready-to-eat foods that do not require heat treatment have become popular, the range of breakfast cereals has significantly increased, air grains, pads with filling, asterisks and rings have appeared. The global trend of consumption of slowly digestible carbohydrates predominates. Corn flakes and blown grain began to be used as supplements to soup instead of toast, served for tea and coffee. However, the problem of making and marketing specialized dry breakfasts has not yet been fully solved. The aim of the research is to expand the range of specialized dry breakfasts for people with high physical and mental loads. The tasks of modernizing technology and equipment for the production of dry breakfasts were solved. The methods of preparation for extrusion of easily oxidized in the air raw nuts were developed. Formulations of dry breakfasts for people with high physical and mental loads were developed. The objects of the research are analysis of existing technological schemes, grain, fruit and nut raw materials. We used classical methods of research to determine the composition of proteins, lipids and carbohydrates, as well as modern instrumental methods for assessing the qualitative composition of raw materials, semi-finished products and finished products. The research results include the modernization of technology and equipment for the production of breakfast cereals. Formulations of ready-made breakfast cereals with the addition of cereals, dry fruits and nuts have been developed, in order to improve the quality characteristics and nutritional value of the extrudates. The proposed technology and developed recipes are promising for introduction into production
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THE INDUCTION OF RESISTANCE TO FUSARIUM WINTER WHEAT BY ABIOTIC ELICITORS
06.00.00 Agricultural sciences
DescriptionThe article discusses the most important results of applying the composition of the furolan and methionin witch have properties of abiogenic elicitors against the fusarium
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INDICATOR DESIGN AT INNOVATIVE PLANNING IN FOOD INDUSTRY
DescriptionIn the article, we consider the terms of application of indicatory models in the process of the innovative planning of productive companies of the food industry. The analysis of the indexes of the investment attractiveness of companies of food industry is conducted. The indicator of the investment attractiveness is worked out and approved for the enterprises of the food industry