Name
Kupin Grigoriy Anatolievich
Scholastic degree
•
Academic rank
—
Honorary rank
—
Organization, job position
Krasnodar Research Institute of Agricultural Products Storage and Processing
Web site url
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Articles count: 20
The article presents results of research of quality,
safety and content of biologically active substances of
food red beet roots of Bordo 237 variety, grown in the
Krasnodar region in 2014. On the basis of the research
carried out it was established, that there are
carbohydrates, proteins, organic acids and mineral
substances in the food red beet roots of Bordo 237
variety. Food red beet roots are a source of dietary
fibers (pectin, protopectin, hemicelluloses and
cellulose), possessing antitoxic, antioxidant, radiation
protective, cholesterol-lowering and lipid correcting
qualities, and also a source of vitamins C, B9 (folic
acid) and P-active substances, possessing antioxidant
properties. Due to high content in food red beet of a
complex of microelements – iron, zinc, manganese and
copper, and a complex of macro elements – potassium
and magnesium, it can be recommended for
prophylaxis and treatment of hypertension,
atherosclerosis and other diseases of heart and vascular
system, and for prophylaxis of iron-deficiency anemia.
Thus, the research of quality, safety and content of
biologically active substances showed that food red
beet roots of Bordo 237 variety are a high quality component ingredient for creation of food products of
specialized and functional purpose
An analysis of patented in Russia and abroad methods for
providing preservation of plant products, particularly apples
and pears, was carried out in the article. The patent search
was made for the period from 1995 to 2015 in the databases
of patent offices of the United States of America, Japan and
European patent organization. The patented methods,
realization of which allows increasing of storage life of
agricultural products by means of using different kinds of
electromagnetic radiation, regulating the content of gaseous
medium in the storage, treating with chemical substances,
inhibiting the microbiological processes, creating hermetic
storing conditions, were systematized.
The realized research allowed drawing a conclusion on the
relevance of work in the field of search for new methods for
providing stable quality of fruits in the process of storing,
particularly with the use of electromagnetic fields of very
low frequency
The article analyzes the ways of ensuring a stable
quality of vegetable raw materials in the process of
storage and use of biopreparations patented in Russia
and abroad. The search was conducted in the period
from 1995 to 2015 on the databases of the patent
agencies of the Russian Federation, the United States,
Japan and the European Patent Organization. We have
systematized the patented methods, the
implementation of which can increase the shelf life of
vegetable raw materials. The study led to the
conclusion of the usefulness of developing innovative
ways of ensuring a stable quality of vegetable raw
materials in the process of storage using
biopreparations
The article analyzes the existing technologies and
methods of storage of tubers of topinambur. We have
analyzed the traditional methods of storage of tubers of
topinambur - in containers, boxes or bags in storage or
in the ground clamps. Russian and foreign topinambur
tubers storage technologies in modified atmosphere,
with use of easily removable wax coating, with plant
extracts treatment, at different storage temperatures are
studied. We have also carried out analysis of scientific
and patent sources led to the conclusion that existing
technologies and methods of storing topinambur tubers,
which do not allow reducing to the maximum extent
the weight loss and the inulin hydrolysis during
storage. A reasonable conclusion was made about the
advisability of further studies in the field of innovative
technologies and methods of preparation for storage
and storage of topinambur tubers, ensuring minimal
weight loss, as well as maximum preservation in their
structure of inulin, vitamin C and other biologically
active substances during storage
The article lists the characteristic and scrutinizes features
of modern topinambur varieties. Data, characterizing
acres in crops and crop yield abroad and in Russian
Federation, are analyzed. Classification traits of
topinambur varieties, included in the state register of
selection achievements, are studied. Data on crop yield,
duration of vegetative period, composition of carbohydrate
complex, content of vitamins, macro- and microelements
are systematized. The article studies most
popular foreign topinambur varieties. The carried out
analysis of scientific sources on agrobiological properties
and chemical composition of topinambur varieties
allowed choosing varieties, which are the most promising
for industrial processing
The article presents data characterizing the
composition of macro and micronutrients from
secondary resources of pumpkin processing – pumpkin
pomace. We have found that extracts of pumpkin are
valuable raw materials for the production of food
additives, as they contain proteins, dietary fiber,
including pectin and protopectin, minerals, as well as
such biologically active substances as vitamin C, β-
carotene and P-active substances using nuclear
magnetic relaxation, it is shown that pretreatment of
pomace pumpkin in the microwave electromagnetic
field of certain parameters before IR drying allows to
transfer part of the bound moisture free moisture, that
allows to intensify the subsequent process IR drying.
We have developed an innovative technology of
production of food supplements from pumpkin
extracts, which is protected by Russian patent for the
invention and having the “know-how” status. The
article presents data describing the organoleptic and
physical and chemical indicators of quality nutritional
supplements, formulated according to the developed
technological regimes
Long-term storage of fruits can be achieved by means
of their special preparation by pre-treatment before
storage by electromagnetic fields of extremely low
frequency (ELF EMF). In the current study patterns of
influence of ELF EMF pre-treatment of fruits on the
effectiveness of reducing microbial contamination
during storage for the development of effective
technological modes of preparation of fruits before
storage are revealed. Qualitative and quantitative
characteristics of microbial contamination of the fruits’
surface were studied. Effective modes of fruits (apples
and pears) treatment by ELF EMF were established -
for apples: frequency - 22 Hz, current - 10 A for 40
minutes, and for pears: frequency - 26 Hz, current - 5 A
for 50 minutes, allowing to reduce to the maximum
extent the microbial contamination of their surface, and
also to reduce the loss of their weight from microbial
spoilage during storage. The terms of storage of
processed by ELF EMF fruits under refrigeration were
established - for apple varieties Idared and Golden
Delicious - within 8 months, for pear variety
Conference - for 7 months
Based on the complex of studies carried out, the
formulation of wafers (wafer sheets) enriched with
food additives "Powder from the tubers of Jerusalem
artichoke" and skimmed sunflower lecithin was
developed, as well as the formulation of fat filling
enriched with a complex of food additives "Powder
from tubers of Jerusalem artichoke", "Powder from
hips" And low-fat sunflower lecithin. A recipe was
developed and an assessment of the organoleptic and
physicochemical parameters of enriched waffles with a
filling was made. The storage period, ensuring safety
and maximum preservation of consumer properties,
was established. The study of the nutritional value of
the developed waffles with filling allowed to establish
that in comparison with the control sample they
contain inulin and vitamin C, while the degree of
satisfaction of the daily demand for these nutrients
with consumption of 100 g of the developed product is
16.46 and 24.65% respectively. In addition, the
developed products, in comparison with the control
sample, are characterized by an increased content of
dietary fiber, potassium, magnesium, phosphorus, iron,
vitamins B1, B2 and B6
A selection of food additives for the enrichment of
waffle products was made. Food additive "Powder
from tubers of Jerusalem artichoke" is distinguished by
a high content of inulin - 46.21%. Low-fat sunflower
lecithin contains a significant amount of phospholipids
(98.29%). The influence of the joint application of
food additives "Powder from the tubers of Jerusalem
artichoke" and nonfat sunflower lecithin on the
technological properties of the wafer test was studied.
It is established that the introduction of the food
additive "Powder from the tubers of Jerusalem
artichoke" together with defatted sunflower lecithin,
instead of the traditional soybean, allows to reduce the
viscosity of the wafer test. When introduced into wafer
dough, the dosage of defatted sunflower lecithin can be
reduced, compared to soybean, from 0.4 to 0.2% by
weight of flour
Long-term storage of fruits can be achieved by means
of decreasing microbial contamination of their surface
as a result of fruits pre-treatment by biopreparations
before dispatching for storage. In the current study
patterns of influence of fruits pre-treatment with the
“Ekstrasol” biopreparation in a number of
concentrations of bioagent on the microbial
contamination of their surface during storage are
revealed. The “Ekstrasol” preparation is a biofungicide,
containing the Ch-13 strain of Bacillus subtilis bacteria
and their metabolites. As research objects there were
chosen apples of a zoned in the Krasnodar region
variety called Idared and pears of a zoned in the
Krasnodar region variety called Conference, harvested
in 2016. The apples and the pears were stored over a
period of 6 months in the low temperature conditions.
Samples were withdrawn every month over the period
of storing. The species composition and quantity of the
most prevalent microorganisms, potentially causing the
spoilage of apples and pears during storing, were
identified. The optimal concentration of the bioagent,
which provides the maximal decreasing of microbial
contamination of fruits’ (apples and pears) surface, is
established – 106
CFU/g, dosage of solution – 1 ml per 100 g of fruit