The biochemical composition of varieties and hybrids of Dagestan apricot and the improvement of the technology of processing them into canned compotes

2021 ◽  
pp. 69-73
Author(s):  
Сатрудин Батталович Батталов ◽  
Магомед-Расул Абдусаламович Казиев ◽  
Мафият Магомедовна Рахманова ◽  
Магомед Эминович Ахмедов
Keyword(s):  
Biochemical Composition ◽  
Raw Materials ◽  
Climatic Conditions ◽  
Processing Plant ◽  
Plant Raw Materials ◽  
Traditional Mode ◽  
The Russian Federation ◽  
Processed Products ◽  
Sterilization Mode ◽  
Sterilization Regime

Плодам, ягодам и продуктам их переработки принадлежит исключительная роль как богатейшим природным источникам витаминов-антиоксидантов. В работе представлены результаты исследований по изучению биохимического состава сортов и гибридов дагестанского абрикоса и совершенствованию технологии переработки их в консервированные компоты. Дагестан по своим природно-климатическим условиям является основной зоной промышленной культуры абрикоса в Российской Федерации, площади под которыми занимают более 3 тыс. га. Выявлены сорта плодов абрикоса с высокими товарно-технологическими показателями. Выполнены исследования традиционного стерилизационного режима, которые подтвердили характерные недостатки. Разработан и предложен высокотемпературный стерилизационный режим, который обеспечивает сокращение продолжительности тепловой обработки и повышение пищевой ценности. Разработанный режим стерилизации обеспечивает сохранение витамина С в готовом продукте на 1,4 мг/% выше, чем традиционный режим. Полученные результаты представляют интерес для реализации на предприятиях по переработке растительного сырья. Fruits and berries and their processed products play an exceptional role as the richest natural sources of vitamins-antioxidants. The paper presents the results of research on the study of the biochemical composition of varieties and hybrids of Dagestan apricot and improving the technology of processing them into canned compotes. Dagestan, according to its natural and climatic conditions, is the main zone of industrial apricot cultivation in the Russian Federation, the area under which occupies more than 3 thousand hectares. Varieties of apricot fruits with high commodity and technological indicators were identified. Studies of the traditional sterilization regime were carried out, which confirmed the characteristic shortcomings. A high-temperature sterilization mode of sterilization has been developed and proposed, which reduces the duration of heat treatment and increases the nutritional value. The developed sterilization mode ensures the preservation of vitamin C in the finished product by 1.4 mg/% higher than the traditional mode. The results obtained are of interest for implementation at plants processing plant raw materials.

COMPARATIVE ANALYSIS OF BIOACTIVE SUBSTANCES CONTENT IN THE LEAVES AND FRUITS OF A ROWAN-TREE (SORBUS AUCUPARIA FRUCTUS) AND ASSESSMENT OF PROSPECTS IN MEDICINE AND PHARMACY

2020 ◽  
pp. 58-62
Author(s):  
Chernichkina A.D.
Keyword(s):  
Raw Materials ◽  
Wide Distribution ◽  
Biologically Active ◽  
Bioactive Substances ◽  
Plant Raw Materials ◽  
Mountain Ash ◽  
The Russian Federation ◽  
Materials Used ◽  
Active Substances ◽  
Pectin Substances

A large number of biologically active substances, organic acids, tannins, and pectin substances were detected during the study of fruits, leaves, and pulp of the fruits of mountain Ash. The content of these substances in leaves and pulp will significantly expand the arsenal of medicinal plant raw materials used. Given the wide distribution of mountain Ash in the territory of the Russian Federation, harvesting leaves from the same plants after harvesting the fruit and using pulp will make it possible to obtain new phytopreparations.

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

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.

scholarly journals DEvELopMENT of TEOHNiQuEs FoR THE DETERMiNATioN oF MoisTuRE (Loss oN DRYING) oF MEDiOiNAL PLANT RAW MATERiALS oF MoRPHoLoGiOAL group “FRUiT” by infrared thermogravimetric method

2019 ◽  
Vol 19 (1-2) ◽  
pp. 13-18
Author(s):  
D. A Zhdanov ◽  
V. B Braslavsky
Keyword(s):  
Medicinal Plant ◽  
Russian Federation ◽  
Raw Materials ◽  
The State ◽  
Moisture Loss ◽  
Anethum Graveolens ◽  
Thermogravimetric Method ◽  
Plant Raw Materials ◽  
The Russian Federation

The article is devoted to the development of new and perspective for the State Pharmacopoeia of the Russian Federation (SP RF) techniques for determining of the moisture (loss on drying) of medicinal plant raw materials of the morphological group “Fruit” and medicinal plant preparations by the use of infrared thermogravimetric (IRTGM) method. The techniques for determination of moisture (loss on drying) IRTGM-method as exemplified by the fruit of the following medicinal plants: Silybum marianum (L.) Gaertn., Rosa cinnamomea L. and Anethum graveolens L. were developed. The comparable results for determining of the moisture (loss on drying) of the medicinal plant raw materials of investigated plants were obtained by means of two methods: IRTGM and pharmacopoeial method, which allow us to recommend the developed techniques for inclusion into the relevant monographs of the State Pharmacopoeia of the Russian Federation.

scholarly journals MODERN INNOVATIVE STORAGE TECHNOLOGIES FOR PROCESSED FRUIT AND VEGETABLE PRODUCTS (REVIEW)

2018 ◽  
pp. 84-89
Author(s):  
S. V. Glazkov ◽  
S. V. Koptsev ◽  
N. A. Lesnikova ◽  
V. V. Bogdanova ◽  
T. K. Volodarskaya
Keyword(s):  
Raw Materials ◽  
Agricultural Waste ◽  
Edible Films ◽  
Biodegradable Plastics ◽  
Processing Plant ◽  
Material Base ◽  
Fruit And Vegetable ◽  
Plant Raw Materials ◽  
Vegetable Products ◽  
The Impact

The article analyzes modern technologies for storing fruit and vegetable products and presents possible options for their modernization. From this perspective, the improvement of canning technology using non-traditional methods of processing plant raw materials is an urgent task, the solution of which will allow preserving fruit and vegetable products, reduce the amount of waste and reduce the impact of vegetable processing plants on natural water bodies. Fruits and vegetables are perishable products and require special storage conditions from the moment they are available for sale to purchase by consumers. Keeping them fresh for as long as possible is quite a challenge, as some plants are able to continue maturing even after packaging and produce ethylene, which initiates certain changes in texture and color, tissue degradation. The authors pay special attention to the aspects of innovative technologies in the creation of edible films and coatings, which are currently the only type of biodegradable polymer packaging that does not require individual collection and special conditions of disposal. This is their main difference from traditional biodegradable plastics, which were originally proposed as an alternative to synthetic polymeric materials, and all were convinced that their creation once and for all will solve the problem of waste polymer packaging, which today threatens to become a global environmental disaster. At the same time, they are always more expensive than conventional plastics, in many cases can not be subjected to joint recycling; being in the deep layers of the landfill, they emit greenhouse gas methane. In addition, the raw materials for biodegradable plastics are provided by the same soil and water resources on which food is grown today (except for a very small amount of plastics produced from agricultural waste), and therefore their raw material base will always be limited. Recommendations are formulated on the organization of effective conservation of plant raw materials, intended for further processing or sale in retail and wholesale trade networks.

scholarly journals INFLUENCE OF PREPARATIONS OBTAINED FROM CARBOXYMETHYLATED PLANT RAW MATERIALS ON GROWTH PROCESSES, YIELD AND BIOCHEMICAL PARAMETERS OF WHEAT GRAIN

2021 ◽  
pp. 361-368
Author(s):  
Elena Vladimirovna Kalyuta ◽  
Mikhail Ilyich Maltsev ◽  
Vadim Ivanovich Markin ◽  
Elena Ivanovna Mashkina
Keyword(s):  
Growth And Development ◽  
Protein Concentration ◽  
Unit Area ◽  
Raw Materials ◽  
Wheat Yield ◽  
Dilution Effect ◽  
Processing Plant ◽  
Growth Processes ◽  
Plant Raw Materials ◽  
Small Plot

Studies of the effect of biological products obtained from carboxymethylated products of processing plant raw materials on the growth and development of spring wheat (pre-sowing treatment of seeds with an aqueous solution of 150 g per 1 ton of seeds per 10 L of water) showed that the studied drugs influenced the growth processes of the culture. The activation of the growth and development of wheat in the first phases was traced, from the germination of grain (the appearance of embryonic roots), to the formation of a more powerful tillering of the culture. The studied preparations contributed to an increase in wheat yield in a small-plot experiment by 30–43%, in a field experiment – by 15%, in production conditions – by 21–32%. An increase in wheat yield under the influence of growth regulators does not always accompany an increase in the protein and gluten content in the grain. The direction of the change in the protein concentration in grain towards a decrease (for example, according to the non-fallow precursor, in the presence of the limiting nitrogen factor in the soil) can be defined as the "growth dilution effect" due to an increase in the yield per unit area, as well as productive tillering decisive influence on the degree of uniform ripening and grain quality.

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.

scholarly journals COMBINED MOBILE SUPER CRITICAL CO2 EXTRACTION PLANT

2021 ◽  
Vol 6 (4(37)) ◽  
pp. 16-23
Author(s):  
V. Gurin ◽  
V. Kuts ◽  
S. Maloshtan ◽  
V. Barkholenko ◽  
O. Kashuba ◽  
...  
Keyword(s):  
Supercritical Co2 ◽  
Raw Materials ◽  
Processing Plant ◽  
Storage Tanks ◽  
Supercritical Co2 Extraction ◽  
Plant Raw Materials ◽  
Complete Set ◽  
Loading And Unloading ◽  
Improved Design ◽  
New Generation

A detailed description of an experimental mobile installation of a new generation, its complete set and the possibilities of supercritical CO2-extraction for processing plant raw materials are presented. New engineering solutions in the operation of a mechanical system were demonstrated, including an improved design of a high gas pressure throttle valve installed in storage tanks and innovations in the system for loading and unloading raw materials using removable nozzles. The operating parameters of the functional elements and their resource are indicated.

scholarly journals Human-Directed Fermentation as a Factor Securing Stable Quality of Sauerkraut

2020 ◽  
pp. 44-49
Author(s):  
VV Kondratenko ◽  
NE Posokina ◽  
OYu Lyalina
Keyword(s):  
Food Safety ◽  
Raw Materials ◽  
Starter Cultures ◽  
Physical Factors ◽  
Fermented Foods ◽  
Complex Species ◽  
Factors Affecting ◽  
Plant Raw Materials ◽  
Processed Products

Introduction: Introduction: Food safety is an absolute priority for both producers and consumers. It is obvious that the issues of safety, sanitation, quality and consistency apply to all processed products, not only to fermented ones. However, the industry of fermented foods is unique: it is the industry where a product success depends, inter alia, on the growth and activity of microorganisms. Today, there is a need to summarize knowledge about the factors that affect the development of the target microflora of fermented plant objects and, as a result, to obtain a quality product that has an undoubted biological and nutritional value with minimal losses during its production. Objectives: Our goal was to generalize factors affecting the development of the target microflora, the quality of fermented vegetable products, and microbial spoilage during storage. Results: The article discusses basic principles of vegetable fermentation from the microbiological and biochemical points of view. Under the influence of dynamically changing conditions in the process of fermentation of plant raw materials, there occurs a complex species change of microorganisms involved in this process. The most important group of microorganisms includes lactic acid bacteria used in fermentation of vegetables for manufacturing products that are more stable during storage. Conclusions: Fermentation is an affordable and energy-saving method of vegetable processing. It helps increase food safety by reducing the risk of growth of pathogenic microorganisms to infectious or toxicogenic levels. The researchers studying fermentation of plant raw materials and creating starter cultures for this process are faced with the task of improving the quality and reducing spoilage of fermented vegetables. This can be achieved by organizing a human-directed fermentation process using a combination of biological, chemical, and physical factors.

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