APPLICATION OF POWDER LIKE PRODUCTS PROCESSING OF PLANT RAW MATERIALS IN THE TECHNOLOGY OF FLOUR PRODUCTS

2020 ◽  
Author(s):  
И.М. ЖАРКОВА ◽  
С.Я. КОРЯЧКИНА ◽  
В.П. КОРЯЧКИН ◽  
В.Г. ГУСТИНОВИЧ ◽  
Ю.К. КАЗИМИРОВА
Keyword(s):  
Comparative Analysis ◽  
Raw Materials ◽  
Food Products ◽  
Convective Drying ◽  
Drying Method ◽  
Plant Materials ◽  
Nutritional Profile ◽  
Plant Raw Materials ◽  
Modern Methods

Систематизированы сведения об основных современных способах переработки овощного, фруктово-ягодного сырья с целью получения ингредиентов, улучшающих пищевой профиль продуктов питания, в том числе мучных. Приведен сравнительный анализ различных способов сушки растительного сырья. Показана эффективность введения в рацион порошкообразных продуктов переработки растительного сырья, полученных, в частности, дезинтеграционно-конвективным способом сушки. Information on the main modern methods of processing vegetable, fruit and berry raw materials was systematized in order to obtain ingredients that improve the nutritional profile of food products, including flour products. A comparative analysis of various methods of drying plant materials is presented. The effectiveness of introducing into the diet powdery products of the processing of plant materials obtained, in particular, by the disintegration-convective drying method, is shown.

scholarly journals Methods for the determination of flavonoids in plant raw materials and products of their processing

2020 ◽  
Author(s):  
N.V. Alpatova ◽  
◽  
I.A. Dubrovskaya ◽  
M.V. Slobodyanik ◽  
◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Comparative Analysis ◽  
Literature Review ◽  
Raw Materials ◽  
Biologically Active ◽  
Quantitative Composition ◽  
Plant Materials ◽  
Qualitative And Quantitative ◽  
Plant Raw Materials

Flavonoids are an important component of plant materials; they have medicinal and biologically active properties. To use them as medicines, it is necessary to determine their qualitative and quantitative composition. The aim of this work is a comparative analysis of the identification and metrological characteristics of methods for the determination of flavonoids in plant raw materials and products of their processing. The paper presents a brief literature review of the main methods for the study of flavonoids. Certified and advanced techniques, such as NMR and mass spectrometry, have been discussed.

scholarly journals Multispecies Identification of Oilseed- and Meat-Specific Proteins and Heat-Stable Peptide Markers in Food Products

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1577
Author(s):  
Klaudia Kotecka-Majchrzak ◽  
Natalia Kasałka-Czarna ◽  
Agata Sumara ◽  
Emilia Fornal ◽  
Magdalena Montowska
Keyword(s):  
Limit Of Detection ◽  
Raw Materials ◽  
Meat Products ◽  
Food Products ◽  
Plant Raw Materials ◽  
Heat Stable ◽  
2S Albumins ◽  
Specific Proteins ◽  
Meat Species ◽  
Species Specific

Consumer demand for both plant products and meat products enriched with plant raw materials is constantly increasing. Therefore, new versatile and reliable methods are needed to find and combat fraudulent practices in processed foods. The objective of this study was to identify oilseed species-specific peptide markers and meat-specific markers that were resistant to processing, for multispecies authentication of different meat and vegan food products using the proteomic LC-MS/MS method. To assess the limit of detection (LOD) for hemp proteins, cooked meatballs consisting of three meat species and hemp cake at a final concentration of up to 7.4% were examined. Hemp addition at a low concentration of below 1% was detected. The LOD for edestin subunits and albumin was 0.9% (w/w), whereas for 7S vicilin-like protein it was 4.2% (w/w). Specific heat-stable peptides unique to hemp seeds, flaxseed, nigella, pumpkin, sesame, and sunflower seeds, as well as guinea fowl, rabbit, pork, and chicken meat, were detected in different meat and vegan foods. Most of the oilseed-specific peptides were identified as processing-resistant markers belonging to 11S globulin subunits, namely conlinin, edestin, helianthinin, pumpkin vicilin-like or late embryogenesis proteins, and sesame legumin-like as well as 2S albumins and oleosin isoforms or selected enzymic proteins.

scholarly journals SOLUTION OF THE FUNDAMENTAL TASKS OF DEEP PROCESSING OF PLANT WASTE IN THE RESHETNEV SI-BERIAN STATE UNIVERSITY OF SCIENCE AND TECHNOLOGY

2020 ◽  
pp. 303-308
Author(s):  
Edkham Shukriyevich Akbulatov ◽  
Aleksey Viktorovich Lyubyashkin ◽  
Tat'yana Vasil'yevna Ryazanova ◽  
Yuriy Davydovich Alashkevich ◽  
Elena Vladimirovna Isaeva ◽  
...  
Keyword(s):  
Raw Materials ◽  
Science And Technology ◽  
Scientific Activity ◽  
Chemical Technology ◽  
State University ◽  
Highly Qualified ◽  
Plant Materials ◽  
Plant Raw Materials ◽  
Introductory Article ◽  
Business Structures

A special issue of the journal "Chemistry of Plant Raw Materials" published on the 65th anniversary of the department "Chemical Technology of Wood and Biotechnology", the 90th anniversary of the Siberian State Technological University and the 60th anniversary of the Siberian State Aerospace University. The combination of the two largest and socio-economically significant universities ensured the creation in 2016 of the Reshetnev Siberian State University of science and technology. This is the first supporting university in Eastern Siberia, providing training for highly qualified specialists in more than 100 programs for the forestry, woodworking and chemical industries, aviation and space industry, mechanical engineering, scientific and financial organizations, international and Russian business structures, and the media. The introductory article presents a brief historical excursion, the main directions and prospects of scientific activity of the department “Chemical technology of wood and biotechnology”. They are related to solving the problem of deep complex processing of plant materials with the involvement of modern biological and chemical technologies.

scholarly journals SRAVNITEL'NYY ANALIZ MIKROBIOLOGICHESKIKH POKAZATELEY KACHESTVA POVERKHNOSTI PLODOVOOVOSHCHNYKH PRODUKTOV, OBRABOTANNYKH VODOY I ELEKTROKHIMICHESKI AKTIVIROVANNYM VODNYM RASTVOROM COMPARATIVE ANALYSIS OF MICROBIOLOGICAL QUALITY INDICATORS SURFACES OF FRUIT AND VEGETABLE PRODUCTS PROCESSED WITH WATER AND ELECTROCHEMICALLY ACTIVATED AQUEOUS SOLUTION

2020 ◽  
Vol 2 (3(72)) ◽  
pp. 4-8
Author(s):  
O.A. Suvorov ◽  
K.V. Prohorova ◽  
D.I. Polyakova
Keyword(s):  
Comparative Analysis ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Tap Water ◽  
Microbiological Quality ◽  
Food Products ◽  
Microbiological Safety ◽  
Highly Active ◽  
Physical Processing ◽  
Positive Effect

The method of improving the microbiological safety of food products based on the use of an electrochemically activated solution of chlorine-oxygen and hydroperoxide compounds was researched. The issue of food products cleaning is very relevant in catering. It’s usually used tap water for cleaning of vegetables and fruits, not disinfectant solutions or physical processing methods. During the analysis of this problem, several experiments were conducted with the «Анолит АНК СУПЕР» (anolyte) as a disinfectant for food products. The active agents of this solution are represented by a mixture of highly active metastable chlorine-oxygen and hydroperoxide compounds. To study the action of the anolyte, a research was conducted to determine the total microbial number (QMAFAnM) and the presence of yeast and fungi on the surfaces of the selected raw materials. It was used microbiological rapid tests «Петритест». Samples were: fresh carrots, fresh celery (leaf), fresh apples. During the research of raw materials treated with water supplied by a centralized drinking water supply system, it was determined that its level of contamination is large. When the samples treated with a disinfectant solution, a positive effect was observed: no seeds were found on the test materials. Anolyte’s using did not affect the organoleptic Евразийский Союз Ученых (ЕСУ) # 3(72), 2020 5 indicators: freshly squeezed juice was made from the processed raw materials and tasted and smelled like the drink which was made from fruits and vegetables and treated by tap water. A comparative analysis of the results was carried out and it was found that the use of the test solution had a positive effect on the microbiological safety of raw materials

scholarly journals THE EFFECT OF STORAGE CONDITIONS ON THE PROPERTIES OF AQUEOUS SOLUTIONS OF CARBOXYMETHYLATED PLANT MATERIALS

2018 ◽  
pp. 309-317 ◽  
Author(s):  
Елена (Yelena) Владимировна (Vladimirovna) Калюта (Kalyuta) ◽  
Вадим (Vadim) Иванович (Ivanovich) Маркин (Markin) ◽  
Михаил (Mikhail) Ильич (Il'ich) Мальцев (Mal'tsev)
Keyword(s):  
Plant Growth ◽  
Aqueous Solutions ◽  
Agricultural Production ◽  
Raw Materials ◽  
Storage Conditions ◽  
Freezing And Thawing ◽  
Plant Materials ◽  
Plant Raw Materials ◽  
Urgent Task ◽  
Vegetable Raw Materials

The development of new plant growth regulators based on products of chemical processing of plant raw materials is currently an urgent task for increasing yields in agricultural production. On the basis of carboxymethylated plant materials, "Eco-Stim" plant growth regulator has been developed. The purpose of this work is to study the effect of the storage conditions of solutions of carboxymethylated plant materials in "Eco-Stim" as part of the preparation on their rheological and growth-regulating properties. The rheological properties of the aqueous systems of carboxymethylated pine, sunflower, and oat chaff have been studied at concentrations of 0.2–15%. It is established that the change in viscosity as a result of the shear rate of the systems studied is more complex in comparison with aqueous solutions of Na-CMC. Storage of solutions of carboxymethylated vegetable raw materials for 20 months, as well as the processes of freezing and thawing for 6–9 weeks have practically no effect on the viscosity and growth regulating properties of carboxymethylated vegetable raw materials. The studied systems make it possible to increase the germination of wheat seeds Omskaya-36 to 80–87% and to increase the length of the root by 4–10 times and the stem by 1.5–2 times compared to the control.

scholarly journals Members of the family Lamiaceae Lindl. as sources of medicinal plant raw materials to obtain neurotropic drugs

2020 ◽  
Vol 8 (1) ◽  
pp. 4-28
Author(s):  
Е. V. Zvezdina ◽  
J. V. Dayronas ◽  
I. I. Bochkareva ◽  
I. N. Zilfikarov ◽  
E. Yu. Babaeva ◽  
...  
Keyword(s):  
Medicinal Plant ◽  
Scientific Literature ◽  
Raw Materials ◽  
Neurotropic Activity ◽  
Biologically Active ◽  
Plant Materials ◽  
Plant Raw Materials ◽  
Pharmaceutical Substances ◽  
The Family ◽  
Active Substances

The aim of this work is to review and analyze the data published in the modern scientific literature obtained in pharmacological, pharmacognostic and pharmacotechnological studies of various types of raw materials obtained from members of the family Lamiaceae L., which were sources of biologically active substances, pharmaceutical substances, total extracts and the drugs – with a neurotropic activity.Materials and methods. For the review, we used the information of scientific literature from open and accessible sources of the last twenty years, located in the scientific and technical libraries of institutions, as well as in electronic databases: Elibrary, PubMed, Scopus, Cyberleninka, GoogleAcademy, J-Stage. The search inquiries were: the species of the family Lamiaceae (Russian and Latin), the samples of medicinal plant materials based on them as well as the names of the drugs and biologically active substances obtained from these raw materials.Results. When working with the sources of scientific information, the main attention was paid to pharmacologic tests performed during the studies on laboratory animals and proving the presence of neurotropic activity in the studied objects – essential oils and extracts from plant raw materials: aqueous, aqueous alcoholic, and methanol ones. It has been established that the potential of the therapeutic and preventive application of pharmaceutical substances and drugs based on the medicinal plant materials obtained from 30 genera members of the Lamiaceae family, remains unrealized despite the close attention of various researchers.Conclusion. This review comprised 71 species from 30 genera. Despite the significant level of the previous study presented in the analysis of this publication, an enormous potential of this family’s species remains unexplored. In the future, they can be of both – pharmacognostic and practical interest, in particular, in creation of new medicinal preparations of the neurotropic action based on them.

scholarly journals RECOVERY OF PERFORMED COOKING SOLUTIONS AT OXIDATIVE-ORGAN-SOLVENT WARNES IN NEEDRE PLANT RAW MATERIALS

2019 ◽  
pp. 277-284
Author(s):  
Alesya Valer'yevna Vurasko ◽  
Anastasiya Rashitovna Minakova ◽  
Elena Igorevna Simonova
Keyword(s):  
Acetic Acid ◽  
Organic Solvent ◽  
Woody Plant ◽  
Raw Materials ◽  
Azeotropic Distillation ◽  
Alkaline Treatment ◽  
Constant Amount ◽  
Plant Materials ◽  
Plant Raw Materials ◽  
Mineral Components

The possibility of recovering the spent cooking solution with the replacement of the missing amount of lignifying reagents in the oxidative-organic solvent cooking of non-woody plant raw materials (rice husk) with preliminary alkaline treatment and the production of technical pulp with desired properties is shown. Analysis of scientific and patent information revealed that two methods of regeneration are used for regeneration of spent cooking solutions during oxidation-organosolve cooking: azeotropic distillation and return of part of the spent cooking solution for re-cooking with the completion of the missing amount of reagents. For the oxidation-organosolvent cooking non-wood plant materials the most promising is the second option. To avoid the preservation of mineral components in industrial pulp, non-wood plant materials are subjected to alkaline treatment. It has been established that to obtain technical pulp with recovery of the spent cooking solution, it is required two times less acetic acid and 1.7 times fresh water as compared to oxidation-organic solvent cooking under standard conditions with a constant amount of caustic soda.

INVESTIGATION OF THE MOISTURE BINDING FORMS IN PLANT RAW MATERIALS AND THERMAL CHARACTERISTICS DETERMINATION

2020 ◽  
Vol 2020 (4) ◽  
pp. 186-192
Author(s):  
Tojiniso Raxmanova ◽  
◽  
Shaxnoza Sultanova ◽  
Jasur Safarov ◽  
Esra Capanoglu
Keyword(s):  
Raw Materials ◽  
Heating Temperature ◽  
Thermal Characteristics ◽  
Rate Of Change ◽  
Plant Materials ◽  
Plant Raw Materials ◽  
Binding Forms ◽  
Maximum Heating Temperature ◽  
Dog Rose ◽  
Maximum Heating

In this article, the forms of moisture connection and the thermal characteristics of plant materials are studied. Rosehip and hawthorn fruits were chosen as the object of research. In the heat analyzer, a decrease in the mass of the product and an increase in temperature were found when the temperature was controlled in a certain gas environment. The curves of the dependence of the dog rose and hawthorn samples on the mass and temperature are given. DTA-1/10 galvanometer sensitivity; sensitivity of the DTG-1/5 galvanometer; the maximum heating temperature is 300° С and the rate of change of the furnace heating temperature is 3° С / min. The temperature features of the process of thermolysis of plant products have been studied. As a result of the study, the initial temperature, the highest and the final temperature of endothermic action were determined. The thermophysical properties of rose hips and hawthorn fruits were studied on the basis of experiments and the results are reflected in the tables below. Coefficients of thermal conductivity and specific heat of mass in the temperature range 20-80 ºC are given.

Natural Jerusalem artichoke syrups with prebiotic properties

2021 ◽  
pp. 15-21
Author(s):  
Сергей Леонидович Филатов ◽  
Марина Сергеевна Михайличенко ◽  
Сергей Михайлович Петров ◽  
Надежда Михайловна Подгорнова
Keyword(s):  
Weight Control ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Comparative Characteristic ◽  
Plant Materials ◽  
Low Calorie ◽  
Plant Raw Materials ◽  
High Fructose ◽  
Materials Used ◽  
Low Glycemic Index

Выполнен обзор коммерчески доступных сиропов из различного натурального растительного сырья, используемых в качестве альтернативных сахару подслащивающих веществ пониженной калорийности, здорового углеводного профиля, с пребиотическими свойствами. Приведена общая характеристика и отражен химический состав растительного сырья (топинамбур, цикорий) и сиропов (из сорго, якона, агавы, кленовый, пальмовый, кукурузный), минеральные вещества (макро- и микроэлементы), витамины. Предложена и в производственных условиях апробирована современная инновационная мембранная технология получения фруктозно-глюкозного и фруктоолигосахаридного биосиропов из топинамбура, направленная на наиболее полное использование и сохранение природного состава клеточного сока растения. Фруктоолигосахариды топинамбура обладают пребиотическими свойствами, являются низкокалорийными подсластителями, создают чувство сытости, способствуют контролю массы тела, облегчают пищеварение, имеют низкий гликемический индекс и не вызывают кариес. Для апробации использования в пищевой промышленности приведена сравнительная характеристика сиропов из сахарной свеклы и топинамбура, которые получены на промышленном предприятии. Биосиропы с высоким содержанием фруктозы и олигофруктозный сироп изучены по углеводному составу и протестированы в приготовлении безалкогольных напитков. A review of commercially available syrups from a variety of natural plant materials used as alternatives to sugar, low-calorie sweeteners with a healthy carbohydrate profile and prebiotic properties is reviewed. The general characteristics and the chemical composition of plant raw materials (Jerusalem artichoke, chicory) and syrups (sorghum, yacon, maple, agave, palm, corn) are given: minerals (macro- and microelements), vitamins. A modern innovative membrane technology for producing fructose-glucose and fructo-oligosaccharide biosyrups from Jerusalem artichoke has been proposed and tested in production conditions, aimed at the most complete use and preservation of the natural composition of the plant cell juice. Jerusalem artichoke fructo-oligosaccharides have prebiotic properties, are low-calorie sweeteners, create a feeling of satiety, promote weight control, facilitate digestion, have a low glycemic index and do not cause tooth decay. For approbation of use in the food industry, a comparative characteristic of sugar beet and Jerusalem artichoke syrups, which are obtained at an industrial enterprise, is given. High fructose biosyrups and oligofructose syrup have been studied for their carbohydrate composition and tested in the preparation of soft drinks.

A new method for the production of compote from grapes in self-exgaustible glass jars 1-82-500

2022 ◽  
pp. 21-23
Author(s):  
Магомед Эминович Ахмедов ◽  
Мафият Магомедовна Рахманова ◽  
Амият Фейзудиновна Демирова
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Food Products ◽  
New Method ◽  
Quantitative Composition ◽  
Processing Plant ◽  
Plant Raw Materials ◽  
Other Substances ◽  
Thermal Sterilization ◽  
Technology Of Production

Проблема повышения пищевой ценности консервируемых пищевых продуктов в герметически укупоренной таре может быть успешно решена на основе интенсификации процесса тепловой стерилизации. В работе представлены результаты исследований по совершенствованию технологии производства консервированного компота из винограда с использованием самоэксгаустируемой тары и интенсификации процесса тепловой стерилизации, являющейся наиболее широко используемым методом консервирования пищевых продуктов, совершенство которой во многом определяет пищевую ценность готового продукта. Известно, что продолжительность и температурный уровень стерилизационного процесса существенно могут изменить качественный и количественный состав витаминов, белков, углеводов, минеральных и органических кислот и других веществ, что зачастую приводит к снижению пищевой ценности продукта. На основе оценки традиционного стерилизационного режима разработаны и предложены новый способ и режимы стерилизации, которые обеспечивают сокращение продолжительности тепловой обработки более чем на 30 % и повышение пищевой ценности готовой продукции. Установлено, что предварительное повышение температуры продукта и использование самоэксгаустируемых стеклобанок обеспечивают сохранение витамина С в готовом продукте на 0,8 мг/% выше, чем по традиционной технологии. Полученные результаты представляют интерес для реализации на предприятиях по переработке растительного сырья. The problem of increasing the nutritional value of canned food products in hermetically sealed containers can be successfully solved by intensifying the process of thermal sterilization. The paper presents the results of research on improving the technology of production of canned compote from grapes using self-exgaustible containers and intensifying the process of thermal sterilization, which is the most widely used method of preserving food products and the perfection of which largely determines the nutritional value of the finished product. It is known that the duration and temperature level of the sterilization process can significantly change the qualitative and quantitative composition of vitamins, proteins, carbohydrates, mineral and organic acids and other substances, which often leads to a decrease in the nutritional value of the product. Based on the assessment of the traditional sterilization regime, a new method and modes of sterilization have been developed and proposed, which provide a reduction in the duration of heat treatment by more than 30 % and an increase in the nutritional value of the finished product. It was found that the use of a preliminary increase in the temperature of the product and the use of self-exgaustible glass jars ensures the preservation of vitamin C in the finished product by 0.8 mg/% higher than by traditional technology. The results obtained are of interest for implementation at plants processing plant raw materials.

Sign in / Sign up

Export Citation Format

Share Document