scholarly journals The influence of UV radiation on the property change of plant materials and their storability: A review

2019 ◽  
pp. 36-41
Author(s):  
M.V. Trishkaneva ◽  
S.B. Tyurina ◽  
N.I. Fedyanina ◽  
Musatova
Keyword(s):  
Radiation Dose ◽  
Uv Radiation ◽  
Processing Time ◽  
Raw Materials ◽  
Radiation Power ◽  
Experimental Studies ◽  
Processing Plant ◽  
Uv Treatment ◽  
Plant Materials ◽  
Plant Raw Materials

The review presents the analysis of effects of different ranges of ultraviolet (UV) radiation on physicochemical and organoleptic properties of certain types of fruits, vegetables, and mushrooms, as well as on changes in their storability. It provides the results of experimental studies and information from patent descriptions demonstrating significant changes in the properties and composition of plant objects after UV-treatment: an increase in the concentration of phenolic compounds, anthocyanins, quercetin glycosides, chlorogenic and ascorbic acids, and an increased antioxidant activity. Available data allow us to conclude on the efficiency of applying UV radiation, both as an independent type of product treatment during storage and processing of plant raw materials, and as part of combined methods using other physical processing techniques (microwave radiation, fast electron processing, γ-radiation, sonication, thermal treatment, etc.). The effectiveness of UV radiation significantly depends on its range and processing modes. UV radiation, along with the sterilizing effect, has a thermal effect on the treated objects. This means that a long-term exposure to UV radiation causes significant heating, which must be taken into account when processing plant objects having a temperature below the ambient one as it can potentially amend their storability. The review discusses the issues of choosing optimal UV treatment modes (radiation dose and processing time) that improve storability of fruits, vegetables, mushrooms and other plant species while preserving their physicochemical and organoleptic quality parameters. In conclusion, the efficiency of the radiation dose is determined by the radiation power flux density, parameters of radiation sources and their location relative to the processed objects. Determination of the optimal conditions (radiation dose and processing time) of UV treatment of plant raw materials, depending on the goals, is an important scientific and technological task.

scholarly journals The effect of combining microwave and ultraviolet methods of plant materials processing on Salmonella culture inhibition

2020 ◽  
Vol 82 (1) ◽  
pp. 76-81
Author(s):  
A. Y. Kolokolova ◽  
N. V. Ilyuhina ◽  
M. V. Trishkaneva ◽  
A. A. Korolev
Keyword(s):  
Ultraviolet Radiation ◽  
Uv Radiation ◽  
Microwave Field ◽  
Raw Materials ◽  
Bactericidal Effect ◽  
Raw Material ◽  
Total Power ◽  
Plant Materials ◽  
Physical Methods ◽  
Plant Raw Materials

The research results concerning the application of physical methods of plant raw materials influencing - fresh beetroot - to inhibit microorganisms of Salmonella genus were presented in the work. Pathogenic microorganisms of Salmonella genus pose a threat to humans, being causative agents of typhoid fever, paratyphoid fever and other salmonellosis. The use of effective and available physical methods of influence in the fruit and vegetable processing technology allows us to ensure the maximum conservation of physiologically valuable components of the raw material and its safety. Microwave (microwave field) and ultraviolet radiation were chosen as physical methods for research. The sterilizing effect of the microwave field was clearly expressed - the bacteria survival after such a treatment was 2 or more times less than during heat treatment. Treatment with ultraviolet radiation has a bactericidal effect and is characterized by a minimal effect on the plant materials organoleptic properties. A comparative assessment of the effectiveness of the inhibition of the Salmonella test culture on diced fresh beets after treatment with the selected physical methods was carried out during the study. The samples temperature rose up to 43–46 °C under the influence of a microwave field in the selected mode with a power of 400 W, a duration of 40 s, and a flux density of 0.44 W / cm2. Treatment with ultraviolet (UV) radiation in the C-band (wavelength 253.7 nm) was carried out for 15 min with a dose of 50 kJ / m2 with a total power of ultraviolet lamps equal to 60 V. Processing of fresh chopped beets with UV radiation reduced the number of microorganisms by 5 orders of magnitude from the initial amount. Processing in a microwave field allowed to reduce the initial seed contamination of raw materials by 7 orders of magnitude. Sequential processing in a microwave field and subsequent ultraviolet radiation allowed us to reduce the initial beets seedling by 8 orders of magnitude. The combination of processing methods (microwave + UV) showed the effectiveness of their application to reduce pathogenic microflora.

scholarly journals Low-waste innovative production technology for canned quince compote, enriched with natural nutrients

2021 ◽  
Vol 938 (1) ◽  
pp. 012010
Author(s):  
M.M. Rakhmanova ◽  
M.E. Akhmedov ◽  
A.F. Demirova ◽  
Z.A. Abdulkhalikov ◽  
N.G. Zagirov
Keyword(s):  
Initial Temperature ◽  
Raw Materials ◽  
Experimental Studies ◽  
Microwave Treatment ◽  
Biologically Active ◽  
Processing Plant ◽  
Active Components ◽  
Secondary Products ◽  
Two Stage ◽  
Plant Raw Materials

Abstract The enterprises processing plant raw materials generate a fairly large amount of waste (secondary products), which can play an important role in solving food, environmental, and energy problems. This work improves the technology for the production of canned quince compote using a two-stage microwave heating of fruits and fruits filled with syrup prepared from infusion obtained from secondary products of cutting and peeling. It has been established that two-stage heating of fruits and microwave treatment of fruits filled with syrup in a glass jar promote an increase in the initial temperature of the product in the jars before sealing and thereby reduces the heat treatment modes. The infusion obtained from the secondary products of the heat-treated fruits provides a significant increase of biologically active components in the finished product. The experimental studies were used to construct a mathematical model for calculating the initial temperature of the product before sterilization, which makes it possible to establish intensive pasteurization modes. New modes of pasteurization of quince compote in various containers have been established. Physicochemical studies confirm the high quality of the finished product in terms of the content of biologically active components.

scholarly journals Cell membranes of plant materials anatomical integrity changes under the influence of filamentary microplasma treatment assisted by thermionic emission

2021 ◽  
Vol 9 (3) ◽  
pp. 235-244
Author(s):  
Ivan Shorstkii ◽  
Maksim Sosnin
Keyword(s):  
Mass Transfer ◽  
Cell Membranes ◽  
Raw Materials ◽  
Experimental Studies ◽  
Thermionic Emission ◽  
Mass Transfer Process ◽  
Plant Materials ◽  
Plant Raw Materials ◽  
Transfer Processes ◽  
Mass Transfer Processes

The effect of low-temperature filamentary microplasma treatment on the anatomi-cal integrity of cell membranes of plant raw materials was studied. It is shown that microplasma treatment forms a through channels in the structure of plant materi-als and accelerate mass transfer process. The effect on the cell membrane of plant raw materials leads to a change in the capillary-porous structure with the for-mation of additional pores formed by microplasma discharge, oriented along the direction of the electric field strength. It was found that the dependence of the number of destroyed cells on the intensity of microplasma treatment is limited and decreases with longer processing of plant raw materials. According to the results of experimental studies, it was established that with microplasma treatment assis-tant, it is possible to control mass transfer processes which are important for the further processing of plant raw materials, such as drying and extraction

scholarly journals Results of the integrated study of a large stone tool from the Upper Paleolithic site Suren I

2021 ◽  
pp. 8-24
Author(s):  
Natalia Skakun ◽  
◽  
Laura Longo ◽  
Vera Terekhina ◽  
Irina Pantyukhina ◽  
...  
Keyword(s):  
Raw Materials ◽  
Lower Layer ◽  
Upper Paleolithic ◽  
Stone Tool ◽  
Processing Plant ◽  
Paleolithic Site ◽  
Plant Materials ◽  
Crimean Peninsula ◽  
Plant Raw Materials ◽  
Large Stone

The materials of many Paleolithic sites in Eurasia contain large stone objects. As a rule, they retain their natural shape without any signs of artificial modification. However, the presence of characteristic use-wear features (polishing, linear traces, micro- and macrodeformations) unambiguously indicates that these stones served as tools. Multidisciplinary research, including an experimental and traceological approach, as well as analysis of organic micro-residues, make it possible to distinguish among the unmodified stone tools those that were used for processing plant raw materials. One of such tools is a large stone found in the lower layer of the Upper Paleolithic site Suren I** (Crimea). The results obtained in the course of the study suggest that the inhabitants of the site used plant materials in their household activities, as well as allow us to describe in detail the ways of adaptation of ancient people to the natural environment of the Crimean peninsula.

OPTIMIZATION OF EXPERIMENTAL PLANNING IN PROCESSING PLANT RAW MATERIALS

2021 ◽  
pp. 176-184
Author(s):  
Irina V. Sobol ◽  
Anastasia V. Kazakevich ◽  
Lyudmila V. Donchenko ◽  
Vladimir G. Griguleckij
Keyword(s):  
Raw Materials ◽  
Processing Plant ◽  
Plant Raw Materials ◽  
Experimental Planning

CONSUMER PROPERTIES OF PASTA WITH POWDER FROM MARIGOLD INFLORESCENCES (TAGETES L.)

2021 ◽  
Vol 40 (4) ◽  
pp. 102-112
Author(s):  
SHAPOVALOVA Nataliia ◽  
VEZHLIVTSEVA Svitlana ◽  
ANTIUSHKO Dmytro
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Plant Raw Materials ◽  
Active Substances

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

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 Heavy Metals and Microelements in the System "Soil – Plant – Product of Plant Processing"

2021 ◽  
pp. 13-18
Author(s):  
М.А. Сенченко ◽  
М.В. Степанова
Keyword(s):  
Heavy Metals ◽  
Raw Materials ◽  
Organic Production ◽  
Processing Plant ◽  
Migration Ability ◽  
Oil Refineries ◽  
Plant Raw Materials ◽  
Additional Operation ◽  
Plant Product ◽  
Plant Processing

В России при производстве национальных напитков и продуктов питания используют сырьё растительного происхождения. Многие участки для возделываемых культур расположены вблизи урбанизированных районов, нефтеперерабатывающих и машиностроительных заводов. Исследования посвящены определению тяжёлых металлов в почвах урбанизированных и сельских районов Ярославской области и проведены в 2019–2020 гг. Целью данного исследования является определение содержания некоторых микроэлементов и тяжёлых металлов в почве, ревене и продукте его переработки – квасе, произведённом разными способами (рассматривались 2 технологии: технология с дополнительной операцией «вымачивание стеблей ревеня» и «настаивание стеблей ревеня и дополнительных ингредиентов» и технология с дополнительной операцией «варка стеблей ревеня и дополнительных ингредиентов»). При исследовании загрязнения почвы микроэлементами и тяжёлыми металлами на всех территориях превышения предельно допустимых концентраций не выявлено. Установлено, что по величине среднего содержания в водной вытяжке почвы исследуемые элементы на всех рассмотренных территориях региона образуют следующий убывающий ряд: железо > свинец > цинк > медь > мышьяк > кадмий. Более высокие концентрации цинка, железа, кадмия, свинца и мышьяка выявлены в урбанизированной территории, а меди – в сельской территории. Анализ миграционной способности элементов в системе «почва – растение – продукция растительного происхождения» показал наличие плохой миграционной способности для цинка и железа. Использование растительного сырья, произведённого по технологии органического производства и по разработанной технологии переработки растительного сырья, способствовало наименьшему воздействию на его составные части, увеличению содержания макро- и микроэлементов. При этом содержание токсичных элементов остаётся в пределах действующих нормативных документов. Технология, включающая дополнительную операцию «варка», обеспечила наибольшую экстракцию макро- и микроэлементов из ревеня в квас. In Russia, raw materials of plant origin are used in the production of national beverages and food products. Many areas for cultivated crops are located near urbanized areas, oil refineries and mechanical engineering plants. Researches are devoted to the definition of heavy metals in soils of urbanized and rural areas of the Yaroslavl region and were carried out in 2019–2020. The purpose of this study is to determine the content of some microelements and heavy metals in soil, rhubarb and its processing product – kvass produced in various ways (2 technologies were considered: technology with an additional operation "soaking rhubarb stems" and "infusing rhubarb stems and additional ingredients" and technology with an additional operation "boiling rhubarb stems and additional ingredients"). When investigating soil contamination with microelements and heavy metals in all territories, no excess of maximum permissible concentrations was found. It was established that in terms of the average content in the water extract of the soil, the examined elements in all the considered territories of the region form the following decreasing series: iron > lead > zinc > copper > arsenic > cadmium. Higher concentrations of zinc, iron, cadmium, lead and arsenic were found in urbanized territory, and copper in rural territory. An analysis of the migration ability of elements in the system "soil – plant – product of plant processing" showed the presence of poor migration ability for zinc and iron. The use of plant raw materials produced according to the organic production technology and the developed technology for processing plant raw materials contributed to the least impact on its components, an increase in the content of macro- and microelements. At the same time, the content of toxic elements remains within the limits of existing regulatory documents. The technology, including an additional "boiling" operation, ensured the greatest extraction of macro- and microelements from rhubarb to kvass.

INTEGRATED USE OF ANIMAL AND VEGETABLE PROTEINS IN SAUSAGE PRODUCTION TECHNOLOGY

2020 ◽  
Vol 15 (4) ◽  
pp. 535-543
Author(s):  
A.L. Alekseev ◽  
◽  
T.V. Alekseeva ◽  
Keyword(s):  
Chemical Composition ◽  
Dietary Fiber ◽  
Production Technology ◽  
Raw Materials ◽  
Meat Products ◽  
Optimal Dose ◽  
The Body ◽  
Processing Plant ◽  
Protein Supplement ◽  
Plant Materials

The article presents the research results obtained during the development of the technology for production of combined sausages using a vegetable-derived additive – LUPISAN lupine flour from “OOO Protein PLUS” (St. Petersburg). Under the conditions of a deteriorating environmental situation and the increase in incidence of the population of the Russian Federation, it became necessary to create biologically complete functional food products with additional functions, useful nutritional and physiological characteristics, based on the integrated use of raw materials of animal and vegetable origin. The use of plant materials in the production of meat products allows not only enriching them with functional ingredients and increasing digestibility, but also obtaining products that meet physiological nutritional standards. Having a complex chemical composition, plants have a beneficial therapeutic effect on the human body. Research was carried out at the Department of Food Technology of the Don State Agrarian University, in the testing laboratory of the Shakhty branch of the Rostov “SBBZh” and at the meat processing plant “TaVr-Zimovniki”. Basing on the conducted comprehensive studies, the effectiveness of using vegetable protein supplement based on lupine flour “LUPISAN” in the production technology of semi-smoked sausages is substantiated. It is established that in terms of quality and safety, LUPISAN meets the requirements for additives of plant origin, it is a genetically unmodified, kosher product (has the appropriate certificates). It is dispersible both in oil and in water and can be used as a natural emulsifier without labeling with the index "E". The analysis of the chemical composition and nutritional value of flour from lupine indicates that the flour contains a significant amount of complete protein is 36–40%; in addition, a rather high content of dietary fiber is noted: dietary fiber is 30–35%. It is a strong antioxidant, it does not contain gluten and cholesterol; there are no inhibitors – substances that delay the digestion process and inhibit the absorption of beneficial substances by the body, and there are glycoproteins – substances that can replace insulin. An optimal dose of introducing a protein supplement based on lupine flour into sausage stuffing is proposed, which is 10% by weight of unsalted raw materials, which makes it possible to obtain a finished product with high organoleptic quality indicators and functional properties.

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.

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