scholarly journals High-tech processing of secondary resources of winemaking

2017 ◽  
Vol 11 (1) ◽  
Author(s):  
G. Kasyanov ◽  
T. Davydenko
Keyword(s):  
Raw Materials ◽  
Grape Juice ◽  
Grape Seed ◽  
Grape Pomace ◽  
High Tech ◽  
Table Grapes ◽  
Grape Seed Oil ◽  
Knowledge Intensive ◽  
Technical Solutions ◽  
Layer Chromatography

The information about problems and prospects of development of food production processes based on high-tech and knowledge-intensive technical solutions is presented. To accomplish these objectives the problems of rational growing of grapes, intensive methods of production of conventional and concentrated grape juice, application of CO2ditartration for the removal of wine stone were solved.White and red table grapes, grape pomace, grape seed oil, protein and CO2-meal are the objects of the research. To evaluate the quality of raw materials, intermediate and finished products such devices as gas-liquid and thin-layer chromatography, and spectrophotometer were used. Obtaining of grape juice of white and red grapes with content of tartaric acid salts less than 1 %, food drying products and products of processing of grape pomace are the intermediate results of the research. Grape juice in flexible packages of «Pure-Pak» and «Doy-pack» types, CO2-extracts of seeds and skins of grapes and protein CO2-meal are the final objects of the research. Performed research allows us to make conclusions about expediency of high-tech methods of processing of raw materials for obtaining food products.

scholarly journals Efectos del secado al aire y solar sobre la calidad nutricional del aceite, las semillas y pieles de las uvas Muscat Hamburg

2018 ◽  
Vol 69 (4) ◽  
pp. 277
Author(s):  
L. Tașeri ◽  
M. Gülcü ◽  
I. Palabiyik ◽  
G. U. Seçkin ◽  
T. Aktas ◽  
...  
Keyword(s):  
Water Activity ◽  
Antioxidant Activities ◽  
Grape Juice ◽  
Grape Seed ◽  
Grape Pomace ◽  
Drying Methods ◽  
Grape Seed Oil ◽  
Optimum Separation ◽  
Fatty Acid Compositions

Grape pomace is an agro-industrial by-product from the production of must (grape juice) by pressing whole grapes. In order to evaluate the seeds and skins of the grape pomace, it must first be dried and then separated in a screen machine. The drying of pomace is an important and necessary process for the optimum separation of seeds. The main purpose of this study was to determine the optimum drying process for obtaining high-quality grape seed oil. In this research, open air and solar energy drying methods were compared in terms of water activity, total bacterial and mold-yeast count, along with the chemical and fatty acid compositions of pressed grape residues. Oleic acid and linoleic acid contents ranged from 16.56-16.96% and 71.45-71.96%, respectively. Antioxidant activities ranged from 2.33-2.80 μmol trolox/g. The results showed that the drying methods did not decrease the nutritional quality of grape residues and prevented microbial growth by decreasing water activity to below 0.60.

scholarly journals Development of curd product technology with the addition of grape seed oil

2020 ◽  
Vol 175 ◽  
pp. 08006
Author(s):  
Yuri Gerber ◽  
Alexander Gavrilov ◽  
Vladimir Omelchuk ◽  
Ekaterina Oshchepkova
Keyword(s):  
Dairy Products ◽  
Seed Oil ◽  
Raw Materials ◽  
Grape Seed ◽  
Grape Seeds ◽  
Nutritional Properties ◽  
Grape Seed Oil ◽  
Therapeutic Properties ◽  
Product Technology ◽  
The Republic

The article is dedicated to the study of the raw materials in the Republic of Crimea, as well as to the assortment of enriched dairy products and the development of an enriched curd product. The relevance and novelty of this technology lies in the fact that the oil obtained from grape seeds is used as the added component. It has therapeutic properties that have been repeatedly proven. The objectives of the work were to substantiate the production technology of the curd product with the addition of grape seed oil for therapeutic purposes and to develop the technology, which will allow to obtain a product with high nutritional properties, the physicomechanical structure required by the standard, as well as to minimize the loss of beneficial components that make up grape seed oil.

scholarly journals The Market Potential of a Grape Pomace Microemulsion

2017 ◽  
Vol 6 (2) ◽  
pp. 65
Author(s):  
Daniel Lambert ◽  
Michel Rod ◽  
Christine Dobbin ◽  
Farah Hosseinian
Keyword(s):  
Food Waste ◽  
Agricultural Waste ◽  
Value Added ◽  
Grape Seed ◽  
Grape Pomace ◽  
Market Potential ◽  
Wine Production ◽  
A Value ◽  
Grape Seed Oil ◽  
Value Added Products

Canada’s food waste reached $31 billion in 2014. 95% of this waste ended up in landfills across the country, being a severe burden both economically and environmentally. By implementing sustainable agriculture projects, alternative uses can be found for food waste that produce positive income for companies, and alleviate stresses on the environment. Grape pomace, a food waste produced through the process of wine-making, currently ends up in landfills after wine-production. However, this agricultural by-product holds great market potential for the production of chemical microemulsions. These microemulsion systems show great potential in the food, pharmaceutical and cosmeceutical industries. The market potential was calculated by determining the volume of grape seed oil that could be extracted from grape pomace. The current market value of microemulsion surfactants were then obtained and a value was calculated based on the oil yield. Grape pomace microemulsions had the highest market potential as pharmaceutical raw ingredients, followed respectively by food additive and cosmeceutical raw ingredients. The purpose of this paper is to measure the market potential for grape pomace microemulsions in each of these industries and to provoke further investigations into the production of value added products from agricultural waste.

scholarly journals The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 867
Author(s):  
Mariana Spinei ◽  
Mircea Oroian
Keyword(s):  
Food Industry ◽  
Grape Seed ◽  
Grape Pomace ◽  
Acid Extraction ◽  
Alternative Source ◽  
Fiber Extraction ◽  
Grape Seed Oil ◽  
Major Interest ◽  
Efficient Extraction ◽  
Functional Components

Grape pomace is one of the most abundant solid by-products generated during winemaking. A lot of products, such as ethanol, tartrates, citric acid, grape seed oil, hydrocolloids, bioactive compounds and dietary fiber are recovered from grape pomace. Grape pomace represents a major interest in the field of fiber extraction, especially pectin, as an alternative source to conventional ones, such as apple pomace and citrus peels, from which pectin is obtained by acid extraction and precipitation using alcohols. Understanding the structural and functional components of grape pomace will significantly aid in developing efficient extraction of pectin from unconventional sources. In recent years, natural biodegradable polymers, like pectin has invoked a big interest due to versatile properties and diverse applications in food industry and other fields. Thus, pectin extraction from grape pomace could afford a new reason for the decrease of environmental pollution and waste generation. This paper briefly describes the structure and composition of grape pomace of different varieties for the utilization of grape pomace as a source of pectin in food industry.

High-tech methods for processing meat raw materials

2020 ◽  
pp. 20-24
Author(s):  
M.G. Baryshev ◽  
A.A. Zaporizhzhya ◽  
G.I. Kasyanov
Keyword(s):  
Raw Materials ◽  
High Tech

High-tech business in crisis conditions: development trends of large, medium and small enterprises

2020 ◽  
Vol 18 (4) ◽  
pp. 48-58
Author(s):  
Vladislav V. Spitsyn ◽  
Alexander A. Mikhal'chuk ◽  
Anastasia A. Bulykina ◽  
Svetlana N. Popova ◽  
Irina E. Nikulina
Keyword(s):  
Small Businesses ◽  
Negative Impact ◽  
Service Industries ◽  
High Tech ◽  
Small Enterprises ◽  
Mathematical Methods ◽  
Crisis Period ◽  
Knowledge Intensive ◽  
Crisis Conditions ◽  
Medium And Small Enterprises

Leading world countries view innovative development and high-tech business as an opportunity to overcome economic stagnation and decline in economic growth. One of the modern trends in the analysis of high-tech development is the study of high-tech knowledge-intensive service industries and their development in times of crisis. The purpose of the paper is to identify patterns of development of large, medium and small enterprises in high-tech service industries in Russia during periods of crisis. Economic and economic-mathematical methods of analysis are applied to the formed samples of enterprises. The research period is 2013-2017. The financial indicators of enterprises were adjusted for the level of accumulated inflation in relation to 2013. According to results, large and medium-sized enterprises showed insignificant or weak significant positive dynamics of revenue during all years of the crisis period. The crisis period did not lead to a decrease in the revenue of these groups of enterprises. The acute phase of the crisis (2014-2015) had a pronounced negative impact on the group of small enterprises in all studied industries, but they successfully recovered in 2016-2017 and reached the pre-crisis level of revenue. The total revenue by industries and groups of enterprises in 2017 became higher than in 2013, and its growth rates were significant for many groups of enterprises, which indicates a successful overcoming of the crisis period and signs of growth in high-tech service industries. Our study shows the need for state support for small businesses in high-tech service industries in crisis conditions, and identifies the possibilities of adaptation of enterprises in these industries to an unfavorable external environment. Our results may be useful for the purposes of government stimulation of economic development in the current environment.

SYSTEM OF INDICATORS FOR ASSESSING INNOVATION ACTIVITY IN HIGH-TECH COMPANIES

2021 ◽  
Vol 2 (7) ◽  
pp. 15-23
Author(s):  
A. E. SKLYAROV ◽  
Keyword(s):  
Distinctive Feature ◽  
Economic Effect ◽  
Innovation Activity ◽  
High Tech ◽  
Four Blocks ◽  
Knowledge Intensive

The article contains proposals for the development of the assessment of innovation activity of a knowledgeintensive organization. They include four blocks of indicators: the portfolio of innovative activities, own work within it, the duration of implementation of innovative projects, the economic effect of their implementation. A distinctive feature of the system is the assessment of indicators of innovation activity within the framework of the execution of profitable contracts of a knowledge-intensive organization.

Organizational and economic essence of management of the development of high-tech enterprises

2021 ◽  
pp. 28-35
Author(s):  
В.Е. Барковская ◽  
М.С. Абрашкин
Keyword(s):  
Industrial Relations ◽  
External Environment ◽  
Organizational Characteristics ◽  
High Tech ◽  
Management Process ◽  
High Susceptibility ◽  
Organizational System ◽  
Production Development ◽  
Knowledge Intensive

В статье исследованы подсистемы управления наукоёмким предприятием с позиций методологии и процесса управления. Отражены результаты исследования, включающие обоснование введения в научный оборот понятия «управление развитием наукоёмкого предприятия», под которым следует понимать управленческие воздействия на наукоёмкое предприятие как организационную систему, направленные на развитие отдельных подсистем и элементов, их взаимосвязей для качественного роста организационных характеристик и коммерциализацию производственного освоения результатов НИОКР. Концептуализирована организационно-экономическая сущность наукоёмких предприятий, предполагающая формирование научно-производственных отношений, обуславливающая их идентификацию как экономических субъектов с высокими инновационными свойствами и высокой восприимчивостью к состояниям внешней среды. The article examines the subsystems of management of a knowledge-intensive enterprise from the standpoint of the methodology and management process. The results of the study are reflected, including the rationale for the introduction into scientific circulation of the concept of «management of the development of a knowledge-intensive enterprise», which should be understood as managerial influences on a knowledge-intensive enterprise as an organizational system aimed at the development of individual subsystems and elements, their interconnections for the qualitative growth of organizational characteristics and commercialization of production development R&D results. The organizational and economic essence of science-intensive enterprises is conceptualized, which implies the formation of scientific and industrial relations, which determines their identification as economic entities with high innovative properties and high susceptibility to conditions of the external environment.

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