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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06.02.00 Veterinary and Husbandry
Description
Providing the population with basic foodstuffs, sources of proteins, fats, carbohydrates, vitamins and other essential nutrients is one of the main issues of ensuring the security of the country, while the requirement for food safety is paramount. Production of feed additives (concentrates), which improve feed conversion, while being natural and safe for animal health, acquires the greatest importance in the conditions of intensification of agriculture and increasing the competitiveness of livestock farms. Probiotic microflora, which, in competition with pathogenic, displaces the latter from the gastrointestinal tract, can be considered as one of the effective methods of controlling undesirable microflora in the digestive tract. In world science, research is actively conducted in the direction of searching for effective probiotic cultures. A promising way to increase the effectiveness of the use of probiotic feed additives is their addition to prebiotics, for example, including vitamins (antioxidants) and mineral substances (selenium). The purpose of this work was to determine the optimal ratio of biologically active substances contained in the feed vitamin-mineral concentrate, and probiotic microflora contained in the feed probiotic additive Bacell-M, for the development of complex feed concentrate. Using the Harrington's desirability function, the optimum ratio of biologically active substances and probiotic microflora in the recipe of the complex feed concentrate is determined, ensuring the maximum reduction in the serum levels of alanine aminotransferase in the blood serum of experimental animals, which characterizes the normalization of barrier organs
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06.02.00 Veterinary and Husbandry
Description
Providing the population with basic food products, sources of proteins, fats, carbohydrates, vitamins and other essential nutrients is one of the main issues of ensuring the security of the country, while the requirement for food safety is paramount. Production of feed additives (concentrates), which improve feed conversion, while being natural and safe for animal health, acquires the greatest importance in the conditions of intensification of agriculture and increasing the competitiveness of livestock farms. Probiotic microflora, which, in competition with pathogenic, displaces the latter from the gastrointestinal tract, can be considered as one of the effective methods of controlling undesirable microflora in the digestive tract. In world science, research is actively conducted in the direction of searching for effective probiotic cultures. A promising way to increase the effectiveness of the use of probiotic feed additives is their addition to prebiotics, for example, including vitamins (antioxidants) and mineral substances (selenium). The purpose of this work was to determine the optimal ratio of biologically active substances contained in the feed vitamin-mineral concentrate, and probiotic microflora contained in the feed probiotic additive Bacell-M, for the development of complex feed concentrate. Using the Harrington's desirability function, the optimum ratio of biologically active substances and probiotic microflora in the recipe of the complex feed concentrate is determined, ensuring the maximum reduction in the serum levels of alanine aminotransferase in the blood serum of experimental animals, which characterizes the normalization of barrier organs
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FOOD SUPPLEMENTS BASED ON VEGETABLE RAW MATERIALS IN THE PRODUCTION OF BAKED GOODS AND PASTRIES
Description
The article provides an analysis of currently known technologies and methods of production of food supplements based on vegetable raw materials. It has been established that a great interest from the standpoint of macro and micronutrients we have for nutritional supplements baseв on artichoke. Our analysis led to the conclusion that, despite the significant number of developed and implemented newest technologies, the development of complex processing of vegetable raw materials to produce dietary supplements is still relevant. Researches in the field of enriched and functional bakery and pastry products are actual and timely, with a special importance in the manufacture of such products of food additives, positively affecting the quality of finished products, and containing a complex of vitamins, food fibers, macro - and microelements
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FOOD AND BIOLOGICALLY ACTIVE ADDITIVES FROM SECONDARY PLANT RESOURCE
Description
The article analyzes technologies and production methods of food and biologically active additives from secondary plant resources developed in Russia and abroad. We have studied a classification of secondary resources resulting from the processing of vegetable raw materials. It is found, that the most interesting (in terms of macro and micronutrients) are secondary resources resulting from the processing of fruit, vegetables and grapes, in the manufacturing process of vegetable oil, flour and cereals industry. It is concluded that, despite a significant number of currently developed and implemented technologies, the development of relevant ones provides complex processing of vegetable raw materials, with the release of a wide range of food and dietary supplements, resulting in a number of physiologically and technologically functional properties
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USE OF RADIOACTIVE AGROBIOTECHNOLOGIES IN STORING AND PROCESSING OF PLANT MATERIALS
05.20.00 Processes and machines of agroengineering systems
Description
The article analyzes the patented in different countries methods of using of the ionizing radiation in processes of storing and processing of plant materials. Description of nature of the radioactive treatment and the ionizing radiation is given; examples of possible sources of the ionizing radiation are listed. Advantages and disadvantages of the radioactive treatment are shown. The patent search in databases of the WIPO was carried out. Patents, registered in countries like Korea, China, Japan, etc., were analyzed. Methods, realization of which allows sterilizing of material and increasing its storing period, and also improving its processing, were systematized. The carried out survey of the patent documentation revealed, that at the present time there is quite a number of methods of using of the ionizing radiation in storing and processing of plant materials, which can be explained by the fact, that irradiation allows to solve quite effectively a number of important tasks, such as sterilizing the material and modifying chemical substances in its content. In the article it is also shown, that, nevertheless, issues of safety and quality of irradiated products have not yet been fully resolved. In the end, the conclusion was made about the relevance of further research in this field
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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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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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PROBIOTIC FEED ADDITIVES USED IN PIG FARMING
Description
The article provides a review of domestic patent information on the effectiveness of using modern probiotic feed additives in pig farming practice. The inclusion of probiotic feed additives in the diets of pigs is aimed at excluding pathogenic and opportunistic microflora from the intestinal microbiocenosis, increasing the productive action of feed and intensifying metabolic and immune processes in the organism. The introduction of probiotic feed additives into the diet of pregnant sow and suckling pigs, as well as weaned piglets, allows achieving high indicators for the safety and productivity of young animals, which is very important for the cost-effective development of production. The ability of probiotic feed additives to normalize the microflora of the gastrointestinal tract of newborn piglets provides increased resistance to mass gastrointestinal diseases, as well as increasing the safety and viability of piglets. Thus, probiotic feed additives are an important component of the modern diet of farm animals at all stages of their development. At the same time, the most popular and effective for modern pig farming are multicomponent probiotic feed additives that contain a complex of probiotic cultures with different biological effects on the organism, sorbents that often act as prebiotics, enzyme preparations and other biologically active substances that provide a positive multifunctional effect on the organism of farm animals
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Description
Based on the complex of studies carried out, the formulation of wafers (wafer sheets) enriched with food additives "Powder from the tubers of Jerusalem artichoke" and skimmed sunflower lecithin was developed, as well as the formulation of fat filling enriched with a complex of food additives "Powder from tubers of Jerusalem artichoke", "Powder from hips" And low-fat sunflower lecithin. A recipe was developed and an assessment of the organoleptic and physicochemical parameters of enriched waffles with a filling was made. The storage period, ensuring safety and maximum preservation of consumer properties, was established. The study of the nutritional value of the developed waffles with filling allowed to establish that in comparison with the control sample they contain inulin and vitamin C, while the degree of satisfaction of the daily demand for these nutrients with consumption of 100 g of the developed product is 16.46 and 24.65% respectively. In addition, the developed products, in comparison with the control sample, are characterized by an increased content of dietary fiber, potassium, magnesium, phosphorus, iron, vitamins B1, B2 and B6
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Description
The article provides experimental data, which help to substantiate the effectiveness and feasibility of application of plant resources, produced by the rubbing of the pears in the production process of puree as raw material for the production of secondary food additive. For the first time, with the use of pulsed NMR it is established that processing of secondary resources of pears processing in UHF EMF influence on the redistribution of bound and free moisture, i.e., the maximum transition was for linked moisture to free moisture, noted in the processing of secondary resources in UHF EMF with the rate of heating (increase in temperature) 0,4 °С/s to a temperature of 60 °С. It is established that such processing of secondary resources of processing of pears allows to increase the average speed of the subsequent IR-drying and reduce the time IR drying in 2 times in comparison with IR-drying of control sample (without pretreatment in UHF EMF). Pre-treatment of secondary resources of processing of pears to UHF EMF for the identified modes allows for their subsequent IR-drying to reduce the loss of vitamin C, 23.9% and P-active substances – by 20.6% compared with the control sample. We have developed technological modes of production of food additives from secondary resources of processing of pears, providing maximum preservation in its composition of thermolabile biologically active substances – vitamin C and P-active substances. On the basis of these studies, there was developed a set of technical documentation, including TU 10.39.25-423- 040801346-2016 "Food additive. Pear Powder" and a technological instruction for the production of food additives
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