scholarly journals INTEGRAL QUALITY OF FRESH TOMATO IN STORAGE CONDITIONS

2018 ◽  
pp. 55-62
Author(s):  
A. S. Pikaleva ◽  
N. V. Kiseleva
Keyword(s):  
Supply Chains ◽  
Quality Parameter ◽  
Federal State ◽  
Fruit And Vegetable ◽  
Technical Requirements ◽  
Temperature Regimes ◽  
Vegetable Products ◽  
Fresh Tomato ◽  
Integral Quality

Preservation of the quality of fresh products for companies engaged in the implementation of fresh fruit and vegetable products is an important task in managing supply chains in both transport and warehouse logistics. This work presents an estimate of the loss of quality of fresh tomato under the influence of various temperature regimes using an integral quality parameter. Integral quality parameter index consists of deviations of biochemical parameters (vitamin C, acidity, glucose and the sum of sugars) at the recommended storage temperature (plus 8°C) from the values of these the same indicators at temperatures different from it; the frequency of the participation of the indicators in the correlation dependences between the indices and the highest degree of correlation, estimated from the value of the Pearson coefficient. Using the QFD methodology, the relationship of consumer requirements with technical requirements for the quality of fresh tomato has been determined, and the parameters that have the greatest impact on quality have been established. Approbation of the parameter “integral quality” was carried out on the basis of the data of the experiment conducted in the Federal State Budgetary Scientific Institution North Caucasian Regional Research Institute of Horticulture and Viticulture (Krasnodar), on the influence of temperature regimes on the quality of tomato “Torbash” in the process of storage. The proposed model of quality forecasting can be recommended to companies selling fresh tomatoes, carrying out logistic activities in the supply chains of this vegetable production, and can also serve as a basis for assessing the quality of other fruit and vegetable products.

scholarly journals КОМПЛЕКСНАЯ ОЦЕНКА КОНКУРЕНТОСПОСОБНОСТИ ПЕРЕРАБОТАННОЙ ПЛОДООВОЩНОЙ ПРОДУКЦИИ

2019 ◽  
pp. 6-12
Author(s):  
Н. Р. Асадуллина
Keyword(s):  
Practical Significance ◽  
Vegetable Production ◽  
Fruit And Vegetable ◽  
Transport Costs ◽  
Expert Opinions ◽  
Number Of Factors ◽  
Vegetable Products ◽  
Quality Of Products ◽  
The Cost

Formulation of the problem. The article reflects the assessment of the competitiveness of processed fruit and vegetable products, the qualitative characteristics of fruit and vegetable products are substantiated, as well as the parameters of the degree of consistency of expert opinions based on the calculation of the concordance coefficient. The purpose of the research is to reflect and characterize existing methods of integrated assessment of the competitiveness of processed fruit and vegetable products. The object of research – the process of determining the quality of products produced, as well as the competitiveness of processed fruit and vegetable products. The methods used in the research – logical, comparative, analytical, scientific and methodological. The hypothesis of the research is to assume the dependence of the competitiveness of processed fruit and vegetable products and its sales volumes. The statement of basic materials. The buyer prefers products depending on the purpose and use of this product. In the course of further processing, the buyer pays attention to the volume of packaging, the suitability of the packaging for the content of the product in it, the maximum time for the storage of products. The article suggests such indicators of quality of processed fruit and vegetable production: biochemical composition of products; packaging of products; design and design of products; appearance and consistency; terms of product suitability; cost of production per kilogram of production. The originality and practical significance of the research is that the author substantiates the degree of influence of the proposed indicators on competitiveness on the basis of expert assessments. The number of points is determined depending on the number of factors considered. The degree of consensus of expert opinions is established on the basis of calculating the coefficient of concordation. Conclusions of the research. In the process of packaging the product and its production must take into account the directions of its use. For further industrial consumption, processed fruit and vegetable products can be made with a higher content of dry soluble substances, vitamins, sugars, and acidity. This will save on the cost of packaging, transport costs, and handling operations.

scholarly journals Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products

Molecules ◽  
2020 ◽  
Vol 25 (12) ◽  
pp. 2754 ◽  
Author(s):  
Kyoung Mi Moon ◽  
Eun-Bin Kwon ◽  
Bonggi Lee ◽  
Choon Young Kim
Keyword(s):  
Enzymatic Browning ◽  
Fruit And Vegetable ◽  
Food Ingredients ◽  
Polyphenol Oxidases ◽  
Current Trends ◽  
Vegetable Products ◽  
Chemical Inhibitors ◽  
Recent Trends ◽  
Physical And Chemical

Enzymatic browning because of polyphenol oxidases (PPOs) contributes to the color quality of fruit and vegetable (FV) products. Physical and chemical methods have been developed to inhibit the activity of PPOs, and several synthetic chemical compounds are commonly being used as PPO inhibitors in FV products. Recently, there has been an emphasis on consumer-oriented innovations in the food industry. Consumers tend to urge the use of natural and environment-friendly PPO inhibitors. The purpose of this review is to summarize the mechanisms underlying the anti-browning action of chemical PPO inhibitors and current trends in the research on these inhibitors. Based on their mechanisms of action, chemical inhibitors can be categorized as antioxidants, reducing agents, chelating agents, acidulants, and/or mixed-type PPO inhibitors. Here, we focused on the food ingredients, dietary components, food by-products, and waste associated with anti-browning activity.

scholarly journals High Pressure Processing of Fruits and Vegetables: A Review

2020 ◽  
Author(s):  
A.K. Archana ◽  
P.R. Geetha Lekshmi
Keyword(s):  
High Pressure ◽  
Fruits And Vegetables ◽  
High Pressure Processing ◽  
Fruit And Vegetable ◽  
Thermal Methods ◽  
Vegetable Products ◽  
Nutritional Qualities ◽  
Processed Products ◽  
Postharvest Loss

Fruits and vegetables are considered as protective foods and received importance in healthy diet plan. Postharvest loss in quality as well as quantity of fruits and vegetables is huge due to seasonal production, high perishability, shorter shelf life and preservation through processing is one of the best methods to minimise the loss. Thermal methods are more popular and these traditional methods of fruit and vegetable preservation often affect the quality of final products in terms of color, taste, flavor and nutritional qualities. Demand for fruit and vegetable products with ‘fresh like’ qualities are increasing and there is a shift of thermal methods of processing to non-thermal methods to improve the quality of processed products. Several non-thermal methods of processing are developed in order to meet the consumer demand of which high pressure processing has proven to be extremely valuable for fruit and vegetable products. It is an emerging technology in juice and beverage sector which allow fruit and vegetable juices as well as smoothies to store safely for a longer time with fresh taste while preserving its nutritional quality. 

The Fractional Brownian Motion Approach to Analysis of Fractional Control System with Non-Stationary Plant

2013 ◽  
Vol 208 ◽  
pp. 167-176
Author(s):  
Wojciech Lepiarz
Keyword(s):  
Brownian Motion ◽  
Control System ◽  
Fractional Brownian Motion ◽  
Fractional Order ◽  
Quality Parameter ◽  
Quality Of Control ◽  
Brownian Motion Model ◽  
Fractional Control ◽  
Integral Quality

In this study a fractional Brownian motion model is used to randomize integer-and fractional-order plant parameters. The analysis of these plants in systems with integer-order PID and fractional-order PIλDδ controllers is shown. The aim of the analysis is to compare robustness of both controllers. The quality of control system is measured by integral quality parameter. The fractional Brownian motion gives much flexibility in modeling non-stationary plants, the volatility and standard deviation of fractional Brownian motion can be easily adjusted.

scholarly journals Comparative analysis of nitrate content in fruit and vegetable products by HPLC

2019 ◽  
pp. 101-104
Author(s):  
S. V. Koptsev ◽  
S. V. Glazkov
Keyword(s):  
Nitrate Content ◽  
Fruit And Vegetable ◽  
Mass Consumption ◽  
Vegetable Products ◽  
Wide Range ◽  
Maximum Residue Levels ◽  
Quality Of Food ◽  
Residue Levels ◽  
Retail Chains

Relevance. The quality of food products in Russia and delivered to retail chains for mass consumption is currently one of the most important food safety priorities.Methods. The article contains the results of studies of nitrate content in fruit and vegetable products during 2018-2019 period, obtained from VNIITeK laboratory, comparisons were made with the permissible level of Maximum residue levels (MRL) for nitrate, which are set in Technical regulation TR TS 021/2011. Totally, 252 samples were studied, for the period from January 2018 to April 2018 inclusive 2019.Results. The nitrate content was determined by liquid chromatography. It was shown, that content of nitrate ions in fruit and vegetable products varies in a wide range, depending on the selected group, at the same time, the lowest level of nitrate is established in children 's fruit puree, the highest levels are found in tomato sauce. 

scholarly journals Improving the technology of fruit and vegetable semi-finished products with natural aromatic and spicy additives

2021 ◽  
Vol 82 (2) ◽  
pp. 90-96
Author(s):  
N. Aligozhina ◽  
◽  
T. Nazarenko ◽  
L. Nurmukhambetova ◽  
◽  
...  
Keyword(s):  
Quality Indicators ◽  
Toxic Substances ◽  
Vegetable Crops ◽  
Fruit And Vegetable ◽  
Industrial Processing ◽  
Vegetable Products ◽  
The Republic ◽  
The Impact ◽  
Pectin Substances

The sharp deterioration of the environmental situation in the Republic of Kazakhstan, associated with human activity and the impact of harmful factors on the environment, affected the quality of food consumed by insufficient consumption of domestic fruit and vegetable products containing vitamins, minerals of an alkaline nature, carbohydrates, vegetable proteins, pectin substances and active fiber. The problem of improving the quality of growing and processing fruits and vegetables is one of the main tasks of the food independence of the Republic of Kazakhstan. Currently, the share of large vegetable farms in the Republic of Kazakhstan is only 10%. The volume of industrial processing of fruit and vegetable crops in Kazakhstan is insignificant. The demand for domestic fruit and vegetable products in the country is met only by 35-40%, most of it is imported from countries such as Russia, Kyrgyzstan, Uzbekistan and China. There is a need for the development of organic vegetable growing in Kazakhstan and the creation of new types of domestic fruit and vegetable products containing a sufficient amount of useful and active substances that can bind and remove toxic substances and radioactive elements from the human body. The purpose of the work is to improve the technology of fruit and vegetable semi-finished products with natural spicy and aromatic additives, to develop a multi-component recipe for vegetable mixtures and a method for producing quick-frozen vegetable mixtures with high quality indicators. These studies were aimed at studying the chemical composition and functional and technological properties of vegetables and spicy - aromatic plants for the content of biogenic compounds: carbohydrates, proteins, vitamins, essential oils, minerals and other substances. The structure of plant tissues was studied and the mass fraction of moisture, dry matter, fiber, mono - and disaccharides, pectin substances, vitamin C was determined, the formulation and production technology of Assorted vegetable mixtures were developed, and quality indicators were determined.

scholarly journals Development of the technology of juice fruit and vegetable products enriched with collagen

Food systems ◽  
2021 ◽  
Vol 4 (2) ◽  
pp. 106-110
Author(s):  
Ya. G. Verkhivker ◽  
E. M. Myroshnichenko ◽  
S. I. Pavlenko
Keyword(s):  
Amino Acids ◽  
Human Body ◽  
Active Component ◽  
Research Work ◽  
Transepidermal Water Loss ◽  
Biologically Active ◽  
Fruit And Vegetable ◽  
Organoleptic Characteristics ◽  
Vegetable Products

The beauty and aging of the human body is associated with such a protein substance as collagen. Our body’s ability to produce this biologically active component naturally and in the right amount becomes limited as we age. Collagen slows down the aging process of the skin, prevents injury, promotes wound healing, improves the absorption of amino acids, can help maintain or improve the biophysical properties of the skin (elasticity, moisture), reduce transepidermal water loss and solve the problem of skin roughness. The purpose of the research work is the development of the technology, recipes for food products — fruit and vegetable juices, drinks, enriched with animal or plant collagen. As a result, the assortment and quality of different types of collagen (tomato, beef, pork and fish) were studied. The organoleptic characteristics of this food additive were studied and the most preferred collagen sample for drinks was selected. The required amount of this substance has been determined, while ensuring the required quality of the drinks. The preservation of the active properties of various types of collagen in a drinking product was investigated. It was proved that beef collagen in an amount of 5% to the mass of the drink retains its active properties as much as possible, in terms of fractional composition — salt, alcohol, alkaline protein fractions. It has been shown that the amino acids methionine, tryptophan and hydroxyproline, which confirm the presence of collagen in the product, are contained in ready-made juice drinks enriched with collagen of beef origin. This type of collagen makes it possible to obtain drinks of “potable” quality, which is confirmed by organoleptic and physicochemical indicators. In general, the studies have shown that a new assortment of juice-containing fruit and vegetable products supplies the important biologically active component (collagen) to the human body.

scholarly journals MONITORING THE CONDITION OF VEGETABLES, FRUITS AND PLANTS USING INFRARED THERMOGRAPHYMONITORING THE CONDITION OF VEGETABLES, FRUITS AND PLANTS USING INFRARED THERMOGRAPHY

2020 ◽  
Vol 14 (4) ◽  
Author(s):  
V. Dunaevskyi ◽  
Y. Venher ◽  
A. Liptyha ◽  
V. Kotovskyi ◽  
V. Timofeyev ◽  
...  
Keyword(s):  
Infrared Thermography ◽  
The State ◽  
Fruit And Vegetables ◽  
Fruit And Vegetable ◽  
Long Term Storage ◽  
Vegetable Products ◽  
Microbial Infections ◽  
Term Storage

Determining the quality of fruit and vegetable  products  and their storage is a topical problem, as evidenced by a significant number of works from near and far abroad. These works present  the  worldwide experience of using various optical methods for instrumental non-destructive assessment of the maturity and commercial quality of fruit and vegetables. Despite so many scientific works on this topic, the thermographic methods require further research to find out the prospects of using modern thermal imaging systems in the agricultural sector. The paper studies the possibility of using remote-sensing infrared thermography to monitor the state of vegetables, fruit, and plants during their growth and storage. To determine the quality of fruit and vegetable products by random sampling, apples, pears,  and  pumpkins, with no external (visible) damage, were tested for the presence of microbial infections in them during rotting. In a laboratory environment, the plants were studied after watering to determine the process of  hydration through the trunk and leaves and thus assess their condition. The research used a matrix infrared thermograph developed by V.Lashkaryov Institute of Semiconductor Physics of the National Academy of Sciences of Ukraine. The studies have shown that infrared thermography detects internal damage to fruit and vegetables and allows assessing the watering of plants and their condition. As a result of this work, it has been shown that infrared thermography, as a diagnostic method, can be recommended for timely detection of the internal development of microbial infections that lead to spoilage of  vegetables  and fruit during long-term storage, as well as for monitoring the state of plants during their hydration. It has been shown that infrared thermography can be used to control the quality of fruit and vegetable products before putting them  in long-term storage and during it. The method allows timely detection of damage, and is helpful in studying plants in the laboratory and in the field.

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