Name
Aleshin Vladimir Nikolaevich
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: 14
The article provides experimental data, which help to
substantiate the effectiveness and feasibility of
application of plant resources, produced by the rubbing
of the pears in the production process of puree as raw
material for the production of secondary food additive.
For the first time, with the use of pulsed NMR it is
established that processing of secondary resources of
pears processing in UHF EMF influence on the
redistribution of bound and free moisture, i.e., the
maximum transition was for linked moisture to free
moisture, noted in the processing of secondary
resources in UHF EMF with the rate of heating
(increase in temperature) 0,4 °С/s to a temperature of
60 °С. It is established that such processing of
secondary resources of processing of pears allows to
increase the average speed of the subsequent IR-drying
and reduce the time IR drying in 2 times in comparison
with IR-drying of control sample (without
pretreatment in UHF EMF). Pre-treatment of
secondary resources of processing of pears to UHF
EMF for the identified modes allows for their
subsequent IR-drying to reduce the loss of vitamin C,
23.9% and P-active substances – by 20.6% compared
with the control sample. We have developed technological modes of production of food additives
from secondary resources of processing of pears,
providing maximum preservation in its composition of
thermolabile biologically active substances – vitamin
C and P-active substances. On the basis of these
studies, there was developed a set of technical
documentation, including TU 10.39.25-423-
040801346-2016 "Food additive. Pear Powder" and a
technological instruction for the production of food
additives
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 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