scholarly journals Grape pomace treatment methods and their effects on storage

2021 ◽  
pp. 215-223
Author(s):  
Natalia Ageyeva ◽  
Anastasia Tikhonova ◽  
Boris Burtsev ◽  
Svetlana Biryukova ◽  
Ekaterina Globa
Keyword(s):  
Grape Pomace ◽  
Raw Material ◽  
Volatile Components ◽  
Sodium Metabisulfite ◽  
Acetobacter Aceti ◽  
Long Term Storage ◽  
Conventional Drying ◽  
Red Grape ◽  
Almost All

Introduction. Grape pomace is the most important by-product of winemaking that can be used as an additional raw material. There is a need for an optimal storage technology so that pomace can be further processed to obtain new types of products. We aimed to study the effect of grape pomace treatment on its microflora. Study objects and methods. We identified and quantified microflora on the fresh and one-month-stored pomace samples from white and red grape varieties. The samples were exposed to conventional drying at 60–65°C, infrared drying at 60–65°C, as well as sulfitation with sulfur dioxide and sodium metabisulfite. Results and discussion. The pomace microflora can be considered a microbial community. Almost all the samples stored for one month in an open area contained Saccharomyces cerevisiae yeasts, higher concentrations of filmy yeasts of the Candida, Pichia, Hansenula, Hanseniaspora/Kloeckera, and Torulaspora genera, as well as conidia of Mucor, Aspergillus niger, and Penicillium molds. Prevalent bacteria included acetic acid (mainly Acetobacter aceti) and lactic acid (Lactobacillus plantarum, Pediococcus, Leuconostoc) bacteria. These microorganisms significantly changed concentrations of volatile and non-volatile components, decreasing total polysaccharides, phenolic compounds, and anthocyanins 1.7–1.9, 3.7–4.0, and 4.0–4.5 times, respectively. The contents of micromycetes and bacteria in the one-month-stored samples were significantly higher than in the fresh pomace. Predrying and sulfitation decreased bacterial contamination, but to a lesser extent compared to micromycetes. Conclusion. Long-term storage spoiled pomace, leading to significant changes in its chemical composition. Sulfitation reduced microorganism growth during storage, but did not provide long-term preservation (over a month), while pre-drying at 60–65°C promoted longer storage.

scholarly journals Determining the pectinesterase enzyme activity when storing table grape varieties depending on the degree of ripening

2021 ◽  
Vol 6 (11 (114)) ◽  
pp. 43-51
Author(s):  
İlhama Kazimova ◽  
Ahad Nabiyev ◽  
Elza Omarova
Keyword(s):  
Enzyme Activity ◽  
Statistical Processing ◽  
Table Grape ◽  
Raw Material ◽  
Table Grapes ◽  
Long Term Storage ◽  
Red Grape ◽  
Grape Varieties ◽  
Term Storage

Grapes are rich in easily digestible carbohydrates, mineral compounds, vitamins, phenolic compounds. and other vital components. It is known that fresh grapes can be used from September to December. To prolong the terms of consumption of this valuable raw material, the most appropriate varieties and conditions for storing grapes have been determined. White, pink, and red grape varieties were taken as the object of research. The changes in the activity of the pectinesterase enzyme were determined depending on the degree of ripening of table grape varieties, the change in the pectinesterase enzyme during storage of table grape varieties in various variants was investigated. Statistical processing and calculation of variations in the indicators of changes in the activity of the enzyme pectinesterase were performed, depending on the degree of ripening of grapes of the Shamakhi Marandi variety. During the study, the pectinesterase enzyme remained more stable in mature varieties. This means that in ripe table grape varieties, the absorption of nutrients in the respiratory process is significantly slowed down. However, as they mature, the activity of the pectinesterase enzyme gradually increases. Therefore, for long-term storage in refrigerated chambers, fully ripe varieties of table grapes were used; to this end, grapes of the white Ganja table variety, the pink Shamakhi Marandi variety, and the red Black Asma variety are more suitable. The comparison of the investigated variants showed that table grape varieties, when stored in a refrigerated chamber in a controlled atmosphere, at 3–4 % CO2 and 2–3 % O2, retain better quality than other variants. When storing table grape varieties of various variants in the refrigerator, the enzyme activity decreases but is not completely suppressed.

scholarly journals Barley Seeds miRNome Stability during Long-Term Storage and Aging

2021 ◽  
Vol 22 (9) ◽  
pp. 4315
Author(s):  
Marta Puchta ◽  
Jolanta Groszyk ◽  
Magdalena Małecka ◽  
Marek D. Koter ◽  
Maciej Niedzielski ◽  
...  
Keyword(s):  
Seed Viability ◽  
Small Rna Sequencing ◽  
The Novel ◽  
Seed Aging ◽  
Long Term Storage ◽  
Novel Mirna ◽  
Complex Biological Process ◽  
Almost All ◽  
Term Storage

Seed aging is a complex biological process that has been attracting scientists’ attention for many years. High-throughput small RNA sequencing was applied to examine microRNAs contribution in barley seeds senescence. Unique samples of seeds that, despite having the same genetic makeup, differed in viability after over 45 years of storage in a dry state were investigated. In total, 61 known and 81 novel miRNA were identified in dry seeds. The highest level of expression was found in four conserved miRNA families, i.e., miR159, miR156, miR166, and miR168. However, the most astonishing result was the lack of significant differences in the level of almost all miRNAs in seed samples with significantly different viability. This result reveals that miRNAs in dry seeds are extremely stable. This is also the first identified RNA fraction that is not deteriorating along with the loss of seed viability. Moreover, the novel miRNA hvu-new41, with higher expression in seeds with the lowest viability as detected by RT-qPCR, has the potential to become an indicator of the decreasing viability of seeds during storage in a dry state.

scholarly journals STUDYING THE PROPERTIES OF GRAPE POMACE AS OF AN OBJECT OF DRYING

2018 ◽  
Vol 12 (2) ◽  
Author(s):  
V. Derevenko ◽  
G. Kasyanov ◽  
L. Pylypenko
Keyword(s):  
Grape Pomace ◽  
Biologically Active ◽  
Raw Material ◽  
Convective Drying ◽  
Drying Rate ◽  
Drying Time ◽  
Rate Period ◽  
Fresh Frozen ◽  
Red Grape ◽  
Grape Varieties

Grape pomace contains a complex of valuable and biologically active compounds. Drying is one of the main ways of microbiological stabilisation and preservation of the nutritional value of this secondary raw material. Kinetic parameters of dehydration of grape pomace from different industrially cultivated and processed varieties have been studied, namely, of the red grape varieties Cabernet and Shiraz, and of the white varieties Chardonnay and Riesling. Dependences of the moisture content in the process of convective drying at different drying agent rates have been obtained at a regulated temperature of 80 °C. The components of such an important technological parameter as the drying time have been determined. These components include the duration of the constant drying rate period Φ2 and the time of the decreasing drying rate period Φ1 of the two zones of the second drying period. The coefficients of the dehydration process have been calculated depending on the type of grape pomace processing. It has been shown that the discrepancy between the calculated and experimental results does not exceed ±3.9%. The specific features of the moisture yield of the pomace have been revealed, the pomace being viewed as a complex heterogeneous system with colloidal and capillary-porous properties. There are different types of its technological preparation: it can be fresh, frozen, fermented, and this makes for the fact that the drying time and drying rate may differ by 1.32–1.46 times. High preservation of valuable properties of grape pomace has been shown. Thus, the concentration of biologically active substances (BAS) in the total polyphenolic compounds is up to 69% of their initial concentration in the grape pomace samples, and the microbial contamination of the samples after drying is reduced by 51–82% of their initial contamination.

scholarly journals Тhe quality of potatoes affects consumer properties of processed foods

2021 ◽  
pp. 99-103
Author(s):  
A. A. Molyavko ◽  
A. V. Marukhlenko ◽  
N. P. Borisova
Keyword(s):  
Mineral Nutrition ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Starch Content ◽  
Experimental Studies ◽  
Long Term Storage ◽  
Almost All ◽  
Term Storage

Experimental studies have shown that with an increased level of mineral nutrition (N120P180K240) all varieties increased the yield (by 1.7–4.1 tons/ha, or by 10–25%), while the most productive varieties being Bryansky Nadezhny, Bryanskaya Novinka, Slava Bryanshchiny (21.9–22.9 tons/ha). In terms of dry substances content almost all varieties met the requirements of processing, which called for for a dry substance level in tubers of at least 20–24%. With an increase in the dose of fertilizers the amount of starch and dry matter in tubers decreased. On an average background, the starch content compared to the control decreased by 0.7–1.1%, dry substances — by 0.7– 1.2%, on an increased background respectively — by 1.2–1.7%, dry substances — by 1.4–2.7%. The taste of potatoes on an increased background of fertilizers worsened regardless of variety. In terms of darkening of the flesh, raw cleaned tubers of all varieties are not suitable for long-term storage (for example, for 24 hours), while boiled tubers of all varieties did not reduce the quality. Growing potatoes on an increased background of mineral nutrition increased the darkening of raw tubers of the studied varieties compared to control. In the studied varieties the content of reducing sugars in many cases exceeded the amount allowed for the manufacture of crispy potatoes, and therefore its quality was reduced, mainly due to the color of the slices. Almost all varieties gave puree of good quality. An increase in the background of fertilizers slightly worsened the consistency of puree, which reduced the overall estimate.

scholarly journals Investigation of the chemical composition of pumpkin pulp as a basis for soft drinks

Vestnik MGTU ◽  
2021 ◽  
Vol 24 (4) ◽  
pp. 441-449
Author(s):  
M. N. Shkolnikova ◽  
V. N. Abbazova
Keyword(s):  
Sugar Content ◽  
Meat Products ◽  
Climatic Conditions ◽  
Raw Material ◽  
Long Term Storage ◽  
Technological Potential ◽  
Wide Range ◽  
Snack Products ◽  
Term Storage

Pumpkin fruits ( Cucurbita spp.) have a number of advantages and high technological potential, thanks to almost universal cultivation in a wide range of agro-climatic conditions, the ability to long-term storage, the content of dietary fibers, pectin and other polysaccharides, carotenoids, polyphenolic substances, vitamins, which cause a wide range of physiological orientation. In the process of researching the composition of local cultivars of pumpkin and the world experience of using Cucurbita spp. in the composition of food products, the need to use this ingredient in beverage recipes has been substantiated. The content of dry substances in the pumpkin samples is from 8.18 % ("Gribovskaya") to 11.6 % ("Orange bush"). The maximum sugar content is distinguished by the varieties "Winter Sweet" (6.87 %) and "Orange Bush" (7.40 %). The content of BAS-antioxidants is (without visible difference depending on the growing region): carotenoids from 1.3 mg/100 g in "Gribovskaya" to 2.0 mg/100 g - "Orange bush"; ascorbic acid - 8.7 mg/100 g in "Rossiyanka" to 14.2 mg/100 g - "Orange bush". Today all parts of the pumpkin fruit are used: the bark is a raw material for the production of feed flour and a substrate for the cultivation of lactobacilli, the seeds are traditionally used to produce pumpkin oil and flour, the pulp of the fruit is a raw material for juice-containing products, purees, carotenoid-containing and polysaccharide extracts, pectin, concentrates of first and second dishes, snack products, pasta, bakery, confectionery and meat products, etc.

Changes in the content of organic acids and inorganic anions in sugar beet during long-term storage

2016 ◽  
pp. 760-764 ◽  
Author(s):  
Maciej Wojtczak ◽  
Aneta Antczak-Chrobot ◽  
Paulina Miko ◽  
Magdalena Molska ◽  
Ilona Baszczyk ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Storage Conditions ◽  
Denitrifying Bacteria ◽  
Raw Material ◽  
Storage Duration ◽  
Long Term Storage ◽  
Term Storage ◽  
Acetic Acids

Due to the prolongation of the period of the sugar campaign, it is necessary to optimize the storage conditions, so that changes in the quality of the raw material could be minimized. The aim of this study was to determine the effect of storage duration and temperature on changes in the composition of sugar beet. The study presents the changes in the content of glucose, fructose, raffinose, lactic and acetic acids, nitrates and nitrites as well as in the content of the total number of mesophilic bacteria, denitrifying bacteria and spores of denitrifying bacteria during storage under various conditions.

scholarly journals USE OF ALCOHOL ADDITIVES FOR ECOLOGICAL GASOLINE PRODUCTION

2021 ◽  
Vol 88 (3) ◽  
pp. 41-48
Author(s):  
Valerii Yefymenko ◽  
Vira Rudenko ◽  
Olha Titova ◽  
Olena Kosenko ◽  
Tetiana Kravchuk
Keyword(s):  
Octane Number ◽  
Fuel Mixture ◽  
Raw Material ◽  
Material Base ◽  
Long Term Storage ◽  
Alcohol Fuel ◽  
Physicochemical Methods ◽  
The Stability ◽  
Additional Fuel

The purpose of this article is to perform research to improve the stability, quality and efficiency of gasoline-alcohol fuel compositions, as well as obtaining high-octane gasolines corresponding to the modern standards with the addition of alcohols and their mixtures to these gasolines. Research methods: The article considers physicochemical methods for studying the stratification of alcohol-gasoline mixtures, determining the water content in them, as well as determining the octane number of alcohol-gasoline compositions. Results: The raw material base and possibilities of bioethanol production in Ukraine as an ecological additive to gasoline and as a way to increase their octane number were studied. Stratification temperatures of alcohol-gasoline mixtures and octane numbers of A-92 gasoline with different alcohol content were determined. Discussion: It is proposed to use higher concentrations of ethanol (bioethanol) in gasoline mixtures more than 40% of alcohol, because it does not require dehydration. It is proposed to use an additional fuel pump, which would work only for mixing the fuel mixture, to prevent stratification of the fuel-ethanol composition during its long-term storage in the car’s tanks.

Long-Term Storage Facility for Reactor Compartments in Sayda Bay: German Support for Utilization of Nuclear Submarines in Russia

2007 ◽  
Author(s):  
Dietmar Wolff ◽  
Holger Vo¨lzke ◽  
Wolfgang Weber ◽  
Volker Noack ◽  
Gu¨nther Ba¨uerle
Keyword(s):  
Computer Assisted ◽  
Storage Facility ◽  
Nuclear Submarine ◽  
Long Term Storage ◽  
Global Partnership ◽  
Federal Institute ◽  
Almost All ◽  
Interim Storage ◽  
Term Storage

The German-Russian project that is part of the G8 initiative on Global Partnership Against the Spread of Weapons and Materials of Mass Destruction focuses on the speedy construction of a land-based interim storage facility for nuclear submarine reactor compartments at Sayda Bay near Murmansk. This project includes the required infrastructure facilities for long-term storage of about 150 reactor compartments for a period of about 70 years. The interim storage facility is a precondition for effective activities of decommissioning and dismantlement of almost all nuclear-powered submarines of the Russian Northern Fleet. The project also includes the establishment of a computer-assisted waste monitoring system. In addition, the project involves clearing Sayda Bay of other shipwrecks of the Russian navy. On the German side the project is carried out by the Energiewerke Nord GmbH (EWN) on behalf of the Federal Ministry of Economics and Labour (BMWi). On the Russian side the Kurchatov Institute holds the project management of the long-term interim storage facility in Sayda Bay, whilst the Nerpa Shipyard, which is about 25 km away from the storage facility, is dismantling the submarines and preparing the reactor compartments for long-term interim storage. The technical monitoring of the German part of this project, being implemented by BMWi, is the responsibility of the Federal Institute for Materials Research and Testing (BAM). This paper gives an overview of the German-Russian project and a brief description of solutions for nuclear submarine disposal in other countries. At Nerpa shipyard, being refurbished with logistic and technical support from Germany, the reactor compartments are sealed by welding, provided with biological shielding, subjected to surface treatment and conservation measures. Using floating docks, a tugboat tows the reactor compartments from Nerpa shipyard to the interim storage facility at Sayda Bay where they will be left on the on-shore concrete storage space to allow the radioactivity to decay. For transport of reactor compartments at the shipyard, at the dock and at the storage facility, hydraulic keel blocks, developed and supplied by German subcontractors, are used. In July 2006 the first stage of the reactor compartment storage facility was commissioned and the first seven reactor compartments have been delivered from Nerpa shipyard. Following transports of reactor compartments to the storage facility are expected in 2007.

scholarly journals Preservation of rapana meat by the irradiation technology

2021 ◽  
Vol 15 (3) ◽  
Author(s):  
T. Lebska ◽  
L. Bal-Prylypko ◽  
T. Kovalinska ◽  
V. Sakhno ◽  
Ye. Bondarenko ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Muscle Tissue ◽  
Aquatic Organisms ◽  
Raw Material ◽  
Inhomogeneous Structure ◽  
The Black Sea ◽  
Long Term Storage ◽  
Preliminary Preparation ◽  
Irradiation Technology

The article considers the technology of maturing preserves from the meat of the Black Sea gastropod mollusc Rapana thomasiana using irradiation technologies. The methods of improving the technology of processing rapana meat have been studied in order to ensure long-term storage of the finished product without using artificial preservatives. The technology is based on the preliminary preparation of the semi-finished product, which includes defrosting, sorting, cutting, washing, inspection, portioning, blanching, and cooling. It has been studied how different methods of preprocessing the raw material affect the mechanostructural properties of rapana preserves. Blanching the meat of rapana has proved practical. Acetic acid has been shown to increase the sensitivity of rapana muscle tissue to picowaves. It has been found effective to soften rapana muscle tissue by marinating with acetic acid and by using picowave irradiation in various doses (2 to 10 kGy) for 60 s. The choice of the recommended dose of 2 kGy has been substantiated. It has been established that after picowave processing, the sensory properties of the finished product do not change. The system of picowave processing of preserved meat to soften its inhomogeneous structure has been described. The shift of kinetic energy in the electronic field using thin targets to form the required radiation field of different sizes has been used. This has allowed influencing the inhomogeneous structure of the raw material. It has been proved that after picowave irradiation with the dose 2 kGy, the preserved rapana meat is microbiologically safe and can be stored for 90 days at 4±2°С. The technological scheme of making preserves from rapana meat using PWP has been provided. The studies indicate that using the irradiation technology is practical, as it ensures the maturation of low-maturing aquatic organisms, extends the shelf life of food, guarantees safety and high quality

scholarly journals Appearance of Heterosis in Onion Hybrids Obtained on Sterile Basis Applicated to Conditions of Azerbaijan

2020 ◽  
pp. 12-18
Author(s):  
Sabir Hasanov ◽  
◽  
Chimnaz Namazova ◽  
Zumrud Abbaszadeh ◽  
◽  
...  
Keyword(s):  
Life Quality ◽  
Source Material ◽  
Gene Bank ◽  
F1 Hybrids ◽  
Early Maturation ◽  
Long Term Storage ◽  
Allium Cepa L ◽  
Almost All ◽  
Term Storage

The main goal of the study was to obtain hybrids having a heterositic effect using sterile lines of onions (Allium cepa L.) applicated to conditions of Azerbaijan. We used to study a valuable source material from the collection of the National Gene Bank of Azerbaijan. As a result of the combining ability evaluation of the sterile line and the pollinator, the most promising combinations (Arzamas S-1 × Hachmaz Mest, Luganskiy S-2 × Dusti, Arzamas S-2 × Ordubad-2, Luganskiy S-1 × Kaba, Arzamas S-2 × Sabir) were revealed the greatest heterosis efficiency of yield and shelf life quality were selected. The yield of hybrids obtained with the participation of varieties of Arzamas S-1 and Arzamas S-2 and paternal varieties, compared with the Strigunovsky variety, is 17.0–78.0 % higher on average for all the years of testing. The study of the keeping capacity of F1 hybrids showed that almost all of them have a higher keeping capacity than the original varieties. The keeping capacity of hybrids especially increases, the initial varieties of which do not have long-term storage sustainability. So, bulbs of varieties Dustu, Peshpazak, Sabir, Khachmaz mestniy, Ordubad-1 for 180-200 days of storage remained only 26-29 %. Hybrids, obtained with the participation of these varieties; by the end of the study period, the keeping capacity remained at 49.8-88.7 %, i.e. 1.9-3.1 times better. Many F1 hybrids perform heterosis and early maturation, the combinations Arzamas S-2 × Strigunovsky, Arzamas S-2 × Dusti, Arzamas S-1 × Strigunovsky, Lugansky S-2 × Vostochny, Lugansky S-2 × Dusti, Arzamas S-1 × Khachmaz mestniy, Luganskiy S-1 × Kabo were more early matured than the standard for 14-18 days.

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