Development of Innovative Technology for Cryogenic Grape Powders and Drinks

2021 ◽  
pp. 24-28
Author(s):  
Зоя Алиевна Яралиева
Keyword(s):  
Raw Materials ◽  
Food Additives ◽  
Climatic Conditions ◽  
Innovative Technology ◽  
High Quality ◽  
Laboratory Equipment ◽  
Scientific Center ◽  
Analytical Instruments ◽  
Organoleptic Characteristics ◽  
The Republic

Климатические условия на большей части территории Российской Федерации не позволяют выращивать виноград в открытом грунте, поэтому его завозят из южных районов страны. Производство виноградных напитков обычно сосредоточено в местах выращивания винограда, так как доставка готовой продукции в северные регионы сопряжена со значительными финансовыми затратами. В Республике Дагестан выращивают около 30% винограда в масштабах всей страны, а площадь плодоносящих виноградников занимает более 20 тыс. га. Возникла необходимость переработать виноград таким образом, чтобы полуфабрикат для изготовления напитков выдерживал длительные сроки хранения и транспортировку, отличался высоким качеством и имел небольшую массу. Разработана технология получения виноградных криопорошков, которые можно использовать в качестве пищевых добавок, для изготовления восстановленных соков и напитков. Целью исследования было создание инновационной технологии производства криопорошков для получения безалкогольных напитков. Объектом исследования стал виноград дагестанских технических, столовых и изюмных сортов. Алгоритм получения криопорошков соответствовал предложенной автором схеме: доставка винограда, отделение гребней, инспекция, мойка, дробление, замораживание жидким азотом, обезвоживание в вакуумной СВЧ-установке, криоизмельчение и фасовка. При выполнении работы определяли качественный состав сырья и криопорошков с использованием аналитических приборов и лабораторного оборудования кафедры технологии продуктов питания и учреждений Дагестанского научного Центра РАН. Определен химический состав криопорошков, полученных из винограда, выращенного в горно-долинной зоне Дагестана. Приведены физико-химические показатели напитка из криопорошка винограда. Органолептические показатели изготовленных виноградных напитков подтвердили их высокие качественные показатели. Climatic conditions in most of the Russian Federation do not allow growing grapes in the open field, therefore they are imported from the southern regions of the country. The production of grape drinks is usually concentrated in places where grapes are grown, since the delivery of finished products to the northern regions is associated with significant financial costs. Winegrowers of the Republic of Dagestan grow about 30% of grapes throughout the country, and the area of fruit-bearing vineyards occupies more than 20 thousand hectares. There was a problem to process grapes in such a way that the semi-finished product for the production of drinks withstands long storage and transportation periods, is of high quality and has a small weight. A technology has been developed for producing grape cryopowders, which can be used as food additives, for the production of reconstituted juices and drinks. The aim of the study was to create an innovative technology for the production of cryopowders for the production of soft drinks. The objects of the study were Dagestan common and raisin grapes. The algorithm for obtaining cryopowders corresponded to the scheme proposed by the author: delivery of grapes, separation of ridges, inspection, washing, crushing, freezing with liquid nitrogen, dehydration in a vacuum microwave unit, cryo-grinding and packaging. When performing the work, the qualitative composition of raw materials and cryopowders was determined using analytical instruments and laboratory equipment of the Department of Food Technology and institutions of the Dagestan Scientific Center of the Russian Academy of Sciences. The chemical composition of cryopowders obtained from grapes grown in the mountain-valley zone of Dagestan has been determined. The physical and chemical parameters of a wine drink made from grape cryopowder are given. The organoleptic characteristics of the produced wine drinks confirmed their high quality indicators.

INNOVATIVE DIRECTIONS OF DEVELOPMENT OF VINEGAR PRODUCTION IN THE REPUBLIC OF BELARUS

2020 ◽  
Vol 13 (4(50)) ◽  
pp. 52-60
Author(s):  
A. A. Pushkar ◽  
D. V. Khlimankov ◽  
V. I. Solovei ◽  
A. V. Rybak ◽  
J. N. Shcherbitskaya
Keyword(s):  
Research And Development ◽  
Ethyl Alcohol ◽  
Raw Materials ◽  
Technological Scheme ◽  
Development Work ◽  
Organoleptic Characteristics ◽  
The Creation ◽  
The Republic

he article presents the results of research and development work on the creation of technologies for the production of new types of vinegar based on starch-containing raw materials with original organoleptic characteristics. The introduction of this technology at the enterprise provides for the introduction of a new stage of the mechanical-enzymatic destruction of starch-containing raw materials with its biotransformation into ethyl alcohol into the current technological scheme of the enterprise.

Development of technology and recipes for combined minced fish with food additives

Fisheries ◽  
2021 ◽  
Vol 2021 (4) ◽  
pp. 98-105
Author(s):  
Anna Vasyukova ◽  
Taronik Tonapetyn ◽  
Dmitry Tikhonov ◽  
Tamara Sharova ◽  
V. Kulakov
Keyword(s):  
Dietary Supplements ◽  
Raw Materials ◽  
Food Additives ◽  
Wheat Bread ◽  
Fish Products ◽  
Complex Additive ◽  
Organoleptic Characteristics ◽  
Oil Extract ◽  
Minced Fish ◽  
Vegetable Raw Materials

The purpose of scientific research is to develop technologies and recipes for minced fish products with dietary supplements. The objects of research, when obtaining the recipe and technology of model minced fish, were: pollock, cod, wheat bread made from premium flour, and the dietary supplements introduced were oil extract of dried mushrooms, juniper oil extract, coriander oil extract and a complex additive "Moby Lux Universal". Vegetable oil extracts were used as a plasticizing component and additional raw materials containing flavoring substances. The use of additives of plant origin allows you to stabilize the functional and technological properties of raw materials, increase the biological value, emphasize the organoleptic characteristics of the finished product. Oil extracts of vegetable raw materials and "Moby-lux Universal" are rich in minerals and vitamins, dietary fibers, proteins, polyunsaturated fatty acids.

scholarly journals MICROCLONAL PROPAGATION OF KARELIAN BIRCH AND TRIPLOID ASPEN IN VITRO

ÈKOBIOTEH ◽  
2021 ◽  
Vol 4 (2) ◽  
pp. 101-106
Author(s):  
N.S. Anokhina ◽  
◽  
V.F. Konovalov ◽  
E.R. Khanova ◽  
◽  
...  
Keyword(s):  
Tree Species ◽  
Gene Pool ◽  
Raw Materials ◽  
High Quality ◽  
The Republic ◽  
Methodological Aspects ◽  
Karelian Birch

Methodological aspects of microclonal reproduction of valuable tree species – triploid aspen and Karelian birch, which are important for enriching the gene pool of the main forest-forming tree species in the Republic and obtaining high-quality wood raw materials in the form of ornamental and decorative wood, are proposed.

scholarly journals HYDRO ISOLATION MATERIALS, LUMINOPHORE AND OTHER DEFICIENT PRODUCTS, INNOVATIVE TECHNOLOGY

World Science ◽  
2018 ◽  
Vol 1 (12(40)) ◽  
pp. 46-48
Author(s):  
Guram Khitiri ◽  
Ioseb Chikvaidze ◽  
Raul Kokilashvili ◽  
Tinatin Gabunia ◽  
Madona Tsurtsumia
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Innovative Technology ◽  
High Melting ◽  
Operating Characteristics ◽  
High Quality ◽  
High Quantum Efficiency ◽  
Greenish Yellow ◽  
Quality Water ◽  
Water Proofing

One of the main objectives of the project is to develop a methodology for obtaining high quality water-proofing materials. The above- mentioned high-melting tar mass will be used as the main raw material. Especial treatment and further homogenization of the mass – mixture of high-dispersive quartz sand, silicates and other wastes – gives possibility to make various universal and inexpensive compositions. With the aim to improve hydro-insulating and other specific characteristics of the compositions they will be varied by changing the ratio of ingredients. The elasticity of these compositions is conditioned by macromolecular paraffin-ceresin and the polymeric (rubber) components; varying the strength and adhesion is possible by soluble and insoluble silicate-quartz components. The mentioned components can be got in a large amount in region. Therefore, products obtained from cheap raw materials will be inexpensive. The use of the mentioned waste is also important to avoid the pollution of nature. Operating characteristics of the proposed luminophore satisfy requirements of international standarts. In particular, the solutions made from it have an ability to detect invisible cracks of the thick < 1 mm. The light intensity in its greenish-yellow area is 4,5-5 times more than that of standard - uranyl nitrate. It is stable with high quantum efficiency (40-45%).

scholarly journals Prospects for the use of natural food additives in the production of sausage products

2021 ◽  
Vol 81 (1) ◽  
pp. 118-125
Author(s):  
D. Sviderskaya ◽  
◽  
V. Ovsyannikova ◽  
A. Karabekova ◽  
A. Orazbekova ◽  
...  
Keyword(s):  
Negative Impact ◽  
Raw Materials ◽  
Research Result ◽  
Food Additives ◽  
Meat Products ◽  
Natural Food ◽  
Organization And Management ◽  
Organoleptic Characteristics ◽  
Urgent Task ◽  
Natural Additives

Main problem: Modern manufacturers of products, by the current market conditions, should take care that their products are competitive and attractive in consumer terms, but also the economic efficiency of its production is important. In this regard, in the production of food products, including meat, the use of various additives that allow to make products with more pronounced organoleptic properties, increased shelf life, increased nutritional and biological value are used. Analyzing the products presented on the market, it was revealed that the use of food additives of chemical origin is more than common among today's manufacturers, because they allow producing products that are lower in cost by improving the taste and aroma properties of the product, using low-quality raw materials or replacing natural raw materials with artificial components. Despite the widespread use of such additives, they still remain not sufficiently studied. Purpose: It is necessary to revise the traditional range of meat products in the country by direction of increasing the volume of production of products from natural and chopped meat with a variety of attractive organoleptic characteristics. It is a modern principle of organization and management of food industry enterprises. Methods: In this regard, the use of new natural ingredients in the production of meat sausage products becomes an urgent task. Considering the field of food technologies, it should be noted that currently there is a tendency to increase the consumption of food enriched with natural additives. Results and their significance: Based on our research, result was obtained showing that chemical food additives negatively affect the microflora of the gastrointestinal tract. As a result, it was decided to develop a new type of sausage products using natural additives, such as rosemary and blueberry fruits. This article provides a justification for their use in the production of sausage products as an alternative to various chemical food additives that can have a negative impact on the human body.

scholarly journals QUALITY AND NUTRITIONAL VALUE OF FREEZED SEA BUCKTHORN POWDER

2021 ◽  
pp. 7-14
Author(s):  
O. M. Burmistrova ◽  
E. A. Burmistrov ◽  
N. L. Naumova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Food Additives ◽  
Sea Buckthorn ◽  
Biologically Active ◽  
Raw Material ◽  
Test Material ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics ◽  
Unique Trace

The use of phytopowders as food additives allows you to create highly nutritious mixtures with a pronounced taste and aroma of fresh fruits and berries. Fruit and berry powders are already used in the production of jelly, fruit drinks, drinks, juices and sauces based on domestic plant raw materials with a high proportion of biologically active substances. The most important phytonutrients of sea buckthorn fruits (Hippophae rhamnoides L.) are carotenoids, flavonoids, anthocyanins, sugars, organic and amino acids, tannins and pectin substances, phospholipids, macro- and microelements. The aim of the research was to study the quality and nutritional value of freezedried sea buckthorn powder. Sublimated sea buckthorn was the object of study (TU 10.39.25-007-0111115841-2018) manufactured by IP A.N. Mazurina (Russia, Kaluga region, Borovsky district, Borovsk). The quality of packaging and labeling, as well as organoleptic characteristics, nutritional value and mineral composition of raw materials have been studied. It was determined that the marking of sublimated sea buckthorn does not comply with the regulated requirements of GOST R 51074-2003 and TR CU 022/2011. Organoleptic characteristics of phytopowder are identified as characteristic of this type of raw material. The actual protein and fat content of the test material does not correspond to the levels stated by the manufacturer. The studied raw materials are distinguished by a variety of chemical composition, namely, the content of protein, carotenoids, vitamins E and A, lipids, dietary fiber, unique trace elements – Al, Co, Cr, Cu, Fe, Li, Mn, Ni, Ti, Zn.

Development of a combined processing technology for low-sulfide gold-bearing ores

2021 ◽  
pp. 3-8
Author(s):  
A. K. Koyzhanova ◽  
B. K. Kenzhaliev ◽  
D. R. Magomedov ◽  
N. N. Abdyldaev
Keyword(s):  
Raw Materials ◽  
Gold Recovery ◽  
Gold Content ◽  
Ministry Of Education ◽  
Gravity Concentration ◽  
Laboratory Equipment ◽  
Sorption Leaching ◽  
The Republic ◽  
Processing Circuit ◽  
Gold Bearing

This paper presents the results of laboratory dressability studies for low-sulfide gold-bearing ores using combined processing and subsequent oxidation leaching of the resulting combined concentrate. According to the current raw materials processing circuit used at the Sekisovskoye deposit, gravity concentration experiments were first carried out using the following laboratory equipment: a Knelson KSMD 3 centrifugal concentrator, an SKO-05 concentration table, and a two-chamber diaphragm jigging machine (i.e., OML by TsNIGRI). A significant portion (0.5 to 1.0 g/t) of the gold remains in the gravity concentration tailings. Subsequent flotation experiments for the tailings suggest that additional gold recovery is possible. The gold content in the final flotation tailings was in the range of 0.15–0.25 g/t. The final gold recovery in the combined process was therefore 93.7–96.5 %. The subsequent sorption cyanidation of the concentrate according to the current processing circuit allows depositing an average of 75.0–80.0 % Au on the coal. At the same time, the residual gold content in the sorption leaching tailings is significant and amounts to 3.6–7.5 g/t. The preliminary oxidation experiments for the concentrate slurry indicate the possibility of a more complete gold recovery with subsequent leaching, including sorption leaching. The residual gold content in the cakes was measured at 0.7–1.5 g/t, which ultimately yielded 95–96 % recovery at the leaching stage. The research was completed with the financial support of the Science Committee of the Ministry of Education and Science of the Republic of Kazakhstan under grant No. АР05130143.

scholarly journals The improvement of raw materials of locally produced sparkling wines

2020 ◽  
pp. 355-361
Author(s):  
Александр Семёнович Макаров
Keyword(s):  
Raw Materials ◽  
Climatic Conditions ◽  
Sparkling Wine ◽  
High Quality ◽  
Factors Affecting ◽  
Factors Influencing ◽  
Technological Potential ◽  
Literary Sources ◽  
Grape Varieties ◽  
Selection Of

Систематизированы современные литературные данные о совершенствовании сырьевых ресурсов для производства игристых вин. Даны рекомендации о перспективности использования различных сортов винограда в производстве игристых вин: интродуцированных (Мальбек, Сира и др.), селекционных (Рислинг Магарача, Рислинг мускатный, Рислинг красный, Алиготе мускатное, Цитронный Магарача и др.), аборигенных (Кокур белый, Кокур белый 46-10-3, Сых дане, Сары пандас, Кефесия и др.). Выделены факторы, влияющие на основные и дополнительные показатели в системе «виноград-виноматериал-игристое вино», среди которых важными являются степень зрелости винограда, его технологический потенциал, почвенно-климатические условия произрастания винограда. Сделан вывод, что всесторонний подход к подбору сырья с учетом факторов, влияющих на его основные и дополнительные показатели, позволит сформировать сырьевые зоны для производства игристых вин высокого качества. Modern literary sources on the improvement of raw materials for production of sparklings were systematized. Recommendations on the prospects of using various grape varieties in production of sparkling wines are given. They include introduced (‘Malbec’, ‘Syrah’, etc.), selection (‘Riesling Magaracha’, ‘Riesling Muscatny’, ‘Riesling Krasny’, ‘Aligote Muscatnoye’, ‘Tsitronnyi Magaracha’, etc.) and native (‘Kokur Belyi’, ‘Kokur Belyi 46-10-3’, ‘Sykh Dane’, ‘Sary Pandas’, ‘Kefesiya’, etc.) grape varieties. Factors influencing the main and additional indicators in the system "grapes - base wine - sparkling wine" are highlighted. The most important factors are the degree of grape ripeness, its technological potential, soil and climatic conditions of grape growing. It is concluded that a comprehensive approach to the selection of raw materials, taking into account the factors affecting its main and additional indicators, will allow the formation of zones of raw materials for the production of high quality sparkling wines.

scholarly journals TRENDS OF CHANGE IN ENERGY AND PROTEIN VALUE OF CORN SILAGE IN THE RE-PUBLIC OF TATARSTAN

2021 ◽  
Vol 246 (2) ◽  
pp. 107-111
Author(s):  
E.O. Krupin ◽  
◽  
Sh.K. Shakirov ◽  
N.A. Kazeeva ◽  
◽  
...  
Keyword(s):  
Raw Materials ◽  
Corn Silage ◽  
Metabolic Energy ◽  
Net Energy ◽  
Scientific Center ◽  
Average Value ◽  
Digestible Protein ◽  
The Republic ◽  
Vegetable Raw Materials

The purpose of the work was to assess the dynamics of energy and protein nutritional value of corn silage harvested from vegetable raw materials on the territory of the Republic of Tatarstan. The results of a retrospective analysis of the dynamics of metabolic energy, net energy of lactation, digestible protein in dry matter of 560 samples of corn silage taken in various agro-climatic zones of the Republic of Tatarstan in the period from 1993 to 2018 are presented. The research was car-ried out in the department of agrobiological research of the Tatar Scientific Research Institute of Agriculture, FRC Kazan Scientific Center, Russian Academy of Sciences. It was found that the con-tent of metabolic energy and net energy of lactation did not change during the study period. The long-term average value was 9.87 MJ / kg and 1.44 MJ / kg, respectively. Revealed the dynamics of increasing the content of digestible protein. The long-term average value of this indicator was 61.19 g / kg, which is 32.21 % higher than the norm.

scholarly journals Research Results for a New Onion Seed Drill

2020 ◽  
Vol 14 (4) ◽  
pp. 12-16
Author(s):  
A. A. Ibragimov ◽  
A. К. Karakhanov ◽  
A. A. Abdurakhmanov ◽  
A. Е. Eshdavlatov ◽  
P. A. Uteniyazov ◽  
...  
Keyword(s):  
Climatic Conditions ◽  
Active Part ◽  
Vegetable Crops ◽  
Seeding Rate ◽  
High Quality ◽  
Simultaneous Formation ◽  
Local Soil ◽  
Before And After ◽  
The Republic

. For sowing small seeds of vegetables, in particular onions, special seeders are used. They are not produced in the Republic of Uzbekistan, while many diff erent pneumatic seeders are produced abroad. The authors note that foreign samples are complex in design, not adapted to local soil and climatic conditions, cannot provide even seed placement on ridges, and the cost of the seeders themselves and service are very high.(Research purpose) To develop a vegetable seeder in relation to the soil and climatic conditions of Uzbekistan, to determine the seeding rate of onion seeds depending on the length of the active part of the seed reel, to evaluate the formation quality of sowing ridges and irrigation furrows.(Materials and methods) The authors determined the sowing rate by turning the seeder drive wheel at a given length of the active part of the sowing reel and collecting the sown seeds in cups with further weighing. The quality of sowing ridges and irrigation furrows formation was evaluated by the method of profi ling the fi eld before and after the seeder’s pass.(Results and discussion) The authors developed a vegetable seeder that performed three operations in one pass: cutting irrigation furrows, forming sowing ridges of a trapezoidal shape and sowing onion seeds and other small-seeded vegetable crops in a three-row tape method in each tape. They found that the dependence of the seeding rate on the length of the active part of the reel had a slightly fragile parabolic shape, and the required seeding rates – 24-48 pieces per linear meter (3.9-7.8 kilograms per hectare) – were provided with the length of the sowing reel 3.3- 6.2 millimeters. It was proved that the seeder provided a high-quality formation of sowing ridges and irrigation furrows: the row spacing was 68.8 centimeters (installation spacing – 70 centimeters), the top ridge width was 42.5 centimeters (the predetermined one was 40 centimeters), the depth of irrigation furrows was on average 9.6 centimeters.(Conclusions) A vegetable seeder was developed for sowing small-seeded vegetable crops with the simultaneous formation of sowing ridges and cutting irrigation furrows, which ensured high-quality performance of all operations and observance of onion seeds.

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