Krasnodar Research Institute of Agricultural Products Storage and Processing
Author list of organization
List of articles written by the authors of the organization
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Description
The article presents a comparative assessment and peculiarities of nuclear magnetic relaxation characteristics of rapeseed and sunflower lecithin. It was established, that lecithin’s nuclear magnetic relaxation characteristics, namely, protons’ spin-spin relaxation time and amplitudes of nuclear magnetic relaxation signals of lecithin components, depend on content of oil’s fat acids and phospholipids, contained in the lecithin. Comparative assessment of protons’ spin-spin relaxation time of rapeseed and sunflower lecithin components showed, that for their identification protons’ spin-spin relaxation time of the lecithin’ first component at 40°C and 60°C temperature, when differences in values of protons’ spin-spin relaxation time of the sunflower and rapeseed lecithin’ first component are most obvious, should be used as an analytical parameter. Comparative assessment of amplitudes of proton’s NMR signals of sunflower and rapeseed lecithin components showed, that relations, established earlier for sunflower lecithin between mass share of phospholipids (substances insoluble in acetone) and the sum of amplitudes of proton’s NMR signals of the third and fourth components, cannot be applied to rapeseed lecithin; that is for the development of an express method for determination of mass share of substances insoluble in acetone (phospholipids) in rapeseed lecithin, it is necessary to carry out additional research with the purpose of clarifying the mentioned relations
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RESEARCH OF QUALITY, SAFETY AND CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES OF FOOD RED BEET
Description
The article presents results of research of quality, safety and content of biologically active substances of food red beet roots of Bordo 237 variety, grown in the Krasnodar region in 2014. On the basis of the research carried out it was established, that there are carbohydrates, proteins, organic acids and mineral substances in the food red beet roots of Bordo 237 variety. Food red beet roots are a source of dietary fibers (pectin, protopectin, hemicelluloses and cellulose), possessing antitoxic, antioxidant, radiation protective, cholesterol-lowering and lipid correcting qualities, and also a source of vitamins C, B9 (folic acid) and P-active substances, possessing antioxidant properties. Due to high content in food red beet of a complex of microelements – iron, zinc, manganese and copper, and a complex of macro elements – potassium and magnesium, it can be recommended for prophylaxis and treatment of hypertension, atherosclerosis and other diseases of heart and vascular system, and for prophylaxis of iron-deficiency anemia. Thus, the research of quality, safety and content of biologically active substances showed that food red beet roots of Bordo 237 variety are a high quality component ingredient for creation of food products of specialized and functional purpose
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06.00.00 Agricultural sciences
Description
The results of the work experience carried out in the poultry breeding farm of Limited Liability Company «Incubator-poultry plant Pervomaiskaja» on the effect of the multifunctional feed additive «Tetra+» on productivity of males and laying hens in the production of broiler chickens. It is found that males experimental group receiving the feed additive in the diet «Tetra+» have better blood serum biochemical indices in comparison with the control group cockerels. This indicates that the feed additive «Tetra+» shows the properties to improve liver function and decreased intoxication of male manufacturers. It was revealed, that in the experimental group increased divorce figures, while the control group of males producing hatchability is reduced, and the end of observation of this indicator of the trend towards recovery is not evident. It recorded the highest percentage yield of hatching eggs from hens of the experimental group, while the control group showed a tendency to reduce this figure. Thus it may be noted that the use of a multifunctional feed additive "Tetra +" when feeding cocks and hens can improve productivity, reduce bird deaths and to strengthen the protective function of the body of birds
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WAYS TO PROVIDE STABILITY OF RAW MATERIAL DURING STORAGE
Description
An analysis of patented in Russia and abroad methods for providing preservation of plant products, particularly apples and pears, was carried out in the article. The patent search was made for the period from 1995 to 2015 in the databases of patent offices of the United States of America, Japan and European patent organization. The patented methods, realization of which allows increasing of storage life of agricultural products by means of using different kinds of electromagnetic radiation, regulating the content of gaseous medium in the storage, treating with chemical substances, inhibiting the microbiological processes, creating hermetic storing conditions, were systematized. The realized research allowed drawing a conclusion on the relevance of work in the field of search for new methods for providing stable quality of fruits in the process of storing, particularly with the use of electromagnetic fields of very low frequency
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APPLICATION OF LECITHIN IN BAKERY PRODUCTS MANUFACTURE
Description
The article shows using plant phospholipids (lecithin) in the manufacture of bakery products. The article analyzes the patented ways of using phospholipids products (lecithin) in the production of bakery products in Russia and abroad. Patent search was conducted over the period from 1935 to 2015 on databases of patent offices of the United States, Japan and the European Patent Organisation. Conducted analysis led to the conclusion about the widespread use of phospholipids in bakery products. It was determined that generally there are used lecithins derived from sunflower, soybean and peanut oil, but the lecithins obtained from rapeseed oil production which are significant not only in Russia, but also abroad, are not used. Due to this, there were made conclusions about scientific and practical interest to study effectiveness of lecithin derived from rapeseed oil, to improve the quality, nutritional value and longer preservation of freshness of bakery products
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Description
The article analyzes the ways of ensuring a stable quality of vegetable raw materials in the process of storage and use of biopreparations patented in Russia and abroad. The search was conducted in the period from 1995 to 2015 on the databases of the patent agencies of the Russian Federation, the United States, Japan and the European Patent Organization. We have systematized the patented methods, the implementation of which can increase the shelf life of vegetable raw materials. The study led to the conclusion of the usefulness of developing innovative ways of ensuring a stable quality of vegetable raw materials in the process of storage using biopreparations
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APPLICATION OF EMF SHF IN PROCESSING TECHNOLOGIES FOR VEGETABLE MATERIAL AND SECONDARY RESOURCES
Description
The article analyzes the proprietary methods of processing of vegetable raw materials and secondary resources with the use of electromagnetic fields (EMF SHF). Analysis of the database of Rospatent World Intellectual Property Organization led to the conclusion that EMF SHF used in the processing of vegetable raw materials in the following processes: drying, reduction of microbial contamination (decontamination), juice production and extraction. It is established that the application of EMF SHF is the most effective in preparation for drying a plant raw material and not directly at the stage of drying, thus reducing the loss of heat-labile active compound in the drying process, and therefore obtain a finished product of higher quality and nutritional value. The patented methods of extraction of vegetable raw materials extraction process performed that extracting directly EMF SHF does not allow pre-hold inactivate enzymes contained in the raw material and lead to undesirable oxidative and hydrolytic processes, and hence a decrease in the yield of extractable substances in the extract and the deterioration of its quality . Therefore, as in the case of drying plant material, EMF SHF can be more effectively used in preparation for an extraction process. Based on the analysis, it was concluded that the relevance of developments in the field of technologies of processing of vegetable raw materials and secondary resources using EMF SHF at the stage of their preparation for such basic processes - drying, extraction, etc.
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MODERN WAYS OF INULIN PRODUCTION FROM PLANT MATERIALS
Description
The article presents the results of the patent research in the field of modern production technologies of Inulin from plant material. It has been established that the differences of the currently known methods of production of inulin are concluded in selecting raw materials pretreatment inulin-containing modes type extractant and extraction methods, methods of purification inulincontaining extract and methods for producing the final product. A significant amount of Inulin production methods is based on use of freshly feedstock. A number of methods have been patented involving the extraction Inulin from plant raw materials previously stabilized by drying. In most of the methods, inulin extraction is carried out at elevated temperatures with water or aqueous salt solutions. Several technologies involve extraction with organic solvents at low temperatures. Have been patented several processes in which the extraction is replaced by a separation process using inulincontaining juice and physical and mechanical methods. Some of the known processes provide for the extraction process to further operations, such as blanching vegetable raw materials, sonication, vibration impact, processing enzymes. The most promising direction to improve manufacturing technology of inulin from fresh plant raw materials is to conduct research on the use of electromagnetic fields at microwave frequencies, the inactivating effects of which on enzyme systems is an established fact that, in turn, would eliminate the use of chemical agents for inactivation of oxidative enzymes. In addition, considering that more effective are the methods for the preparation of inulin from freshly harvested plant material, are relevant researches on development of innovative technologies to prepare it for storage and its storage, which will provide inhibition of unwanted biochemical and microbiological processes that occur during storage and lead to a loss of inulin
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CHARACTERISTIC OF EXISTING TECHNOLOGIES AND WAYS OF STORING OF TOPINAMBUR TUBERS
Description
The article analyzes the existing technologies and methods of storage of tubers of topinambur. We have analyzed the traditional methods of storage of tubers of topinambur - in containers, boxes or bags in storage or in the ground clamps. Russian and foreign topinambur tubers storage technologies in modified atmosphere, with use of easily removable wax coating, with plant extracts treatment, at different storage temperatures are studied. We have also carried out analysis of scientific and patent sources led to the conclusion that existing technologies and methods of storing topinambur tubers, which do not allow reducing to the maximum extent the weight loss and the inulin hydrolysis during storage. A reasonable conclusion was made about the advisability of further studies in the field of innovative technologies and methods of preparation for storage and storage of topinambur tubers, ensuring minimal weight loss, as well as maximum preservation in their structure of inulin, vitamin C and other biologically active substances during storage
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CHARACTERISTIC AND FEATURES OF MODERN TOPINAMBUR VARIETIES
Description
The article lists the characteristic and scrutinizes features of modern topinambur varieties. Data, characterizing acres in crops and crop yield abroad and in Russian Federation, are analyzed. Classification traits of topinambur varieties, included in the state register of selection achievements, are studied. Data on crop yield, duration of vegetative period, composition of carbohydrate complex, content of vitamins, macro- and microelements are systematized. The article studies most popular foreign topinambur varieties. The carried out analysis of scientific sources on agrobiological properties and chemical composition of topinambur varieties allowed choosing varieties, which are the most promising for industrial processing
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