Scientific Journal of KubSAU

In this article, the improved methods of cryoconserva-tion and cryoseparation of food vegetative raw were investigated. Also, the authors have investigated the proposed improves of cryocrushing and cryosepara-tion technologies of vegetative raw

The article describes the application fields of a low frequency electromagnetic field for the increase the storage period of agricultural products. It also describes the advantages of the use of electromagnetic fields of the extremely low frequency to enhance the seed germination of crops, drying and reducing the microbization of raw materials in the preparation of it prior to cooking or other processing in the production of food. The article presents the modes of influence of electromagnetic fields of extremely low frequencies at the various processes used in the food industry

The process of getting of paste and feature of chitosan natural bioactive additive which is got with the help of the improved technology and its chemical composition, methods of assessment of the quality of the finished product are examined in the article

The review of subtropical fruits shelf life prolongation methods has been represented in the article

In the article we have given theoretical substantiation and proposed the innovation technologies of the complex tomato raw material processing with the use of physical, physicochemical and biochemical methods of action on the tomato raw material, the semi finished products, such as the action of electromagnetic fields and super high frequencies radiations, ultrasound treatment and CO2- extraction

The peculiarities of tomato cultivation and processing grown in Dagestan are considered. The layout of multistory electric dryer allowing drying prepared and sliced tomatoes in an inert gas is described

In Russia, as well as in foreign practice, classic yogurts are more required. Depending on the value of imported dry starters, the proposed technology allowing reduction in their quantities in yogurt technology is very crucial. It will affect the cost of the finished products. In yogurt technology, the possibility of using physical techniques, with the purpose of intensifying the process of producing yogurt, is very little reflected. Pre-activation of the leaven by electromagnetic field – lower frequency before fermenting in the production of yogurt is one of the technological tricks that speed up the fermenting process and reduce the quantity of starters. The advantage of the proposed technology is its ease of implementation, not requiring additional cost of electricity and also enhanced maximum reduction of additional chemicals which are used as raw materials to create a special environment for the growth of microorganisms belonging to the leaven. In this work, the overview of the existing principles for accelerating the fermentation process of milk is given. In this work, the research results of accelerating technology of fermenting milk for yogurt are presented. Mathematical process of experimental data enables the optimization, fermentation process using leaven FD-DVS YF-L812 10Yo-Flex. The optimal temperature and duration for the maximum acceleration of the process of obtaining yogurt at a given frequency of electromagnetic field are identified. We have given organoleptic characteristics of yoghurt prepared using the activated ferment

In 2016, the game of rugby for the first time included in the program Olympic Games with a team of seven players. It is well known that achieving significant results in speed-strength sports, which include rugby, is impossible without a high physical, psychological and neuro-psychic loads, which are always subject to the athletes during training and competition. Nutrition should occupy an important place in the training of highly-skilled athletes, rugby players. It is known that the decisive factor in Rugby is an adequate supply of carbohydrates (glycogen, muscle and liver, blood glucose). Prolonged exercise leads to a depletion of glycogen, thus may slow down growth meristematic tissue and worsen the body's recovery after the event. In view of the fact that rugby belongs to the speed-strength sports mind, there are additional requirements for carbohydrates with different chain lengths, easily digestible proteins and basic micronutrients. In the daily diet can not provide the athlete a sufficient amount of protein and carbohydrates, as well as the need to sustain their relationship. To solve this problem, we have to include specialized protein-carbohydrate foods that have high nutritional and biological value in the diet of athletes, rugby players, which are able to quickly restore glycogen stores and protein to prevent loss of muscle when intensive training. Thus, the development and practical implementation of specialized technology of the protein-carbohydrate foods for athletes, rugby players is actual and up-to-date

Water is the most important substance of the composition of all living organisms on our planet. Active industrialization of society has led to an increase in the amount of water consumed for the needs of the economy and to increase the volume of poorly treated sewage. In the twentieth century, during the arms race, the United States, the USSR, Britain, France, China, in the tests of nuclear weapons, the deuterium content in groundwater and surface waters has increased significantly. Formed in nuclear fission neutrons loose, falling into the nucleus of a hydrogen atom form a deuterium atom. In the last 70 years, the deuterium content of water bodies has increased by almost 30%. Natural ponds and rivers no longer cope with self-purification of polluted water. In most regions of the country there are restrictions on the use of natural sources of water for drinking and bathing. Only the rare mountain springs and meltwater mountain tops glaciers have pristine purity of water with a low content of deuterium. There is reliable information about the harmful effects of heavy water on biological objects and the possibility of reducing the deuterium content in tap water by technical means. A method of producing so-called "protium" steam distillation of water proven in practice is based on the famous kinetic isotope effect difference of light water boiling temperature (100 С) and heavy water (103 С), but this method is characterized by higher energy costs. It is not economically justified. Another method of forming the light water is electrolysis, which in spite of the considerable power consumption has prospects of implementation. Our job is to create a viable water separation technology with a different isotopic composition. The resulting improved technology for water with DDW will be widely used in the production of beverages and a variety of other foods

It has long been known that mountain glacier water has special properties. It was found that such water contains fewer molecules with the heavy isotope of hydrogen - deuterium. On Earth, there are constant evaporation-condensation processes. The resulting protium water falls as rain. It is noted that the body of animals, as well as tropical fruits and vegetables containing water with an isotopic composition close to the composition of rainwater into these areas. When the nuclear industry began to produce heavy water, a byproduct of the production was the light water, which had a lower content of deuterium. Over a lifetime, a person drinks about 80 tons of water. As a result, the body receives 12-16 g deuterium and associated oxygen isotope 18O. This leads to damage to the genes, premature aging and the development of cancer. Numerous studies have identified a positive impact of light water on the growth of plants and living organisms. The biological effects of light water include the ability to optimize the biological reaction rate, the stimulation of cell division, radioprotective properties and antimutagenic effect. In Russia and abroad patented several methods and devices for producing light water, with severe medical and cosmetic properties. This water has become popular among the population. It has a higher value in comparison with typical drinking water. The article describes one of such units. In order to achieve its goals there occurs treatment of drinking water and low electromagnetic field is extremely low frequency. This plant is used to produce food protium water in the laboratory. It allows you to clean tap water from the deuterium content of tritium, salts and contaminants