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 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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FOOD AND BIOLOGICALLY ACTIVE ADDITIVES FROM SECONDARY PLANT RESOURCE
DescriptionThe 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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MODERN WAYS OF INULIN PRODUCTION FROM PLANT MATERIALS
DescriptionThe 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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EFFICIENCY OF TETRA+ FEED ADDITIVE APPLICATION IN CHRONIC MYCOTOXICOSES OF PIGS
06.00.00 Agricultural sciences
DescriptionThe article describes the efficiency of a feed additive called "Tetra+" during chronic mycotoxicoses of pigs. The purpose of carrying out series of experiments on sows was to determine the therapeutic and prophylactic effectiveness of innovative feed additive "Tetra+" during combined chronic mycotoxicosis in pigs and to study the influence of feed additive on the growth, weight, preservation and overall resistance of sows. The results of the experiments revealed that a feed additive "Tetra+" has had a positive impact on large-fruited of pigs; it can also be concluded that the feed additive "Tetra+" has a positive effect on the metabolism of proteins, carbohydrates and has antitoxic properties
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ANTIOXIDANT ACTIVITY OF FOOD ADDITIVES DERIVED FROM SECONDARY PLANT RESOURCES
DescriptionThe accumulation of free radicals in the human body in excessive quantities is one of the reasons that are known to cause many dangerous diseases and aging. To reduce the negative impact of free radicals to the body is possible through regular consumption of food products enriched with nutritional and dietary supplements containing natural antioxidants such as phenolic compounds, vitamin C, vitamin E and β – carotene. Scientists of federal state budgetary scientific institution "Krasnodar research Institute of storage and processing of agricultural products" have developed a technology for production of food additives from secondary materials generated during the processing of apples and pumpkins. The article presents data characterizing the antioxidant and antiradical activity of food additives derived from secondary plant resources developed and known technology. It is established that the antioxidant activity determined by the amperometric method, and the antioxidant (antiradical) activity, determined by DPPH method, supplements, "Powder apple" and " Powder pumpkin" obtained by the developed technology, is almost 1.5 times higher in comparison with antioxidant and antiradical activity of food additives, obtained by known technologies, because of higher content of antioxidants in the developed supplements. It has been established that the expression of antioxidants and anti-radical activity of food supplements obtained from secondary resources on the developed technologies, can be positioned in a number of (descending): "Powder from the seeds of grapes" → "Apple powder" → " Pumpkin powder"
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CHARACTERISTIC OF COMPLEX FEED ADDITIVES FOR CATTLE CONTAINING PROBIOTIC MICROFLORA
06.02.00 Veterinary and Husbandry
DescriptionThe article provides an overview of domestic and foreign patent information on existing recipes and methods for producing complex feed additives containing probiotic microflora for cattle. Introduction of probiotic cultures of microorganisms to feed additives, along with biologically active substances, allows us to influence the processes of microbiocenosis of the intestines of animals, and, therefore, digestibility and digestibility of feed, which, in turn, leads to an increase in animal productivity. In addition, probiotic cultures contribute to the biodegradation of mycotoxins, which helps prevent mycotoxicity of animals. The most popular in modern livestock breeding are complex feed additives with broad-spectrum probiotic preparations, performing various biological functions
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APPLICATION OF LECITHIN IN BAKERY PRODUCTS MANUFACTURE
DescriptionThe 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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CHARACTERISTIC AND FEATURES OF MODERN TOPINAMBUR VARIETIES
DescriptionThe 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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FOOD SUPPLEMENTS BASED ON VEGETABLE RAW MATERIALS IN THE PRODUCTION OF BAKED GOODS AND PASTRIES
DescriptionThe 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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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