The technological peculiarities of meat and fish raw material processing with use of educational-experimental equipment of KSTU have been de-scribed in the article
The influence of the technological processes on the information and communications technologies is reviewed in this article. The innovational constituent of the mobile market is discussed
The article presents a package of measures of organization and methodological work at the department oriented to improving the qualifications of the teaching staff
The intense rhythm of people's lives in many countries has led to the need to develop and produce «fast food» products. They include dry breakfasts of a porous macrostructure in the form of rods, bars, and flakes, made from cereals, legumes, potatoes and dried fruits. Over the past 10 years, ready-to-eat foods that do not require heat treatment have become popular, the range of breakfast cereals has significantly increased, air grains, pads with filling, asterisks and rings have appeared. The global trend of consumption of slowly digestible carbohydrates predominates. Corn flakes and blown grain began to be used as supplements to soup instead of toast, served for tea and coffee. However, the problem of making and marketing specialized dry breakfasts has not yet been fully solved. The aim of the research is to expand the range of specialized dry breakfasts for people with high physical and mental loads. The tasks of modernizing technology and equipment for the production of dry breakfasts were solved. The methods of preparation for extrusion of easily oxidized in the air raw nuts were developed. Formulations of dry breakfasts for people with high physical and mental loads were developed. The objects of the research are analysis of existing technological schemes, grain, fruit and nut raw materials. We used classical methods of research to determine the composition of proteins, lipids and carbohydrates, as well as modern instrumental methods for assessing the qualitative composition of raw materials, semi-finished products and finished products. The research results include the modernization of technology and equipment for the production of breakfast cereals. Formulations of ready-made breakfast cereals with the addition of cereals, dry fruits and nuts have been developed, in order to improve the quality characteristics and nutritional value of the extrudates. The proposed technology and developed recipes are promising for introduction into production
The article highlights the questions of a preliminary determination of vineyard yield, studying the dynam-ics of sugar content in berries, harvesting methods of handheld and mechanized grape harvesters. We have also presented color photographs of functioning har-vesters in the vineyards
In this article the questions of rational placing of bushes on sites when establishing new vineyards are taken up; requirements to a planting material - to cuttings and transplants imparted and own-rooted, one-year and vegetative, technologies of their preparation for planting and planting by different ways, etc. are concerned
In the article the short description of theoretical bases of vine bushes trimming, ways of trimming, methods of setting the optimum loading of a bushes when trimming, optimum terms of trimming young and fructifying plantings, key rules and techniques of trimming of bushes are specified
In the article the innovations developed by the department are presented. The short characteristic of the basic forms of the bushes applied at vineyards in zones of uncovered, conditionally covered and covered vine growing is given. New energy and resource saving technologies of cultivation of grape are examined
The state register of selection achievements admitted to use in manufacture is a long-term collective work of the big number of researchers and the production workers, only partially reflected in the separate printing editions resulted in the list of the literature. For today, there are 170 scion grapes grades in the register, including 76 table, 73 technical and 21 universal directions of use, and also 17 stocks. From number of scion varieties there are 109 domestic and 61 foreign, 35 native and 135 selection grades. The state registry is the basic innovation document of wine-growers used as a manual at creation of ampelocenoseums and manufacture of the most valuable production
Clone selection of usually zoned grades of grapes nowadays is made in all countries of the developed wine growing and this way increases not only productivity level, but also quality of raw materials. Process of clone selection is complicated by long-term finding-out of presence of changes of genotypical grade environment. For simplification of selection of a highly productive protoclone of selected grades use of the advanced methods of genetic marking of pluses-transgressions and selection of nucleotidically changed plants with a complex of high values of valuable quantitative signs is necessary