Scientific Journal of KubSAU

Polythematic online scientific journal
of Kuban State Agrarian University
ISSN 1990-4665
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Name

Lisovoy Vyacheslav Vitalievich

Scholastic degree


Academic rank

Honorary rank

Organization, job position

Krasnodar Research Institute of Agricultural Products Storage and Processing
   

Web site url

Email

kisp@kubannet.ru


Articles count: 13

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372 kb

WAYS TO PROVIDE STABILITY OF RAW MATERIAL DURING STORAGE

abstract 1161602014 issue 116 pp. 202 – 214 29.02.2016 ru 647
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
373 kb

WAYS TO ENSURE CONSISTENT QUALITY OF VEGETABLE RAW MATERIALS IN THE PROCESS OF USING BIOPREPARATIONS IN STORING

abstract 1171603033 issue 117 pp. 543 – 553 31.03.2016 ru 558
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
155 kb

RUSSIAN AND FOREIGN EXPERIENCE OF THE APPLICATION OF BIOPREPARATIONS IN STORAGE OF FRUITS

abstract 1341710017 issue 134 pp. 205 – 217 29.12.2017 ru 481
The article analyzes the ways of ensuring a stable quality and use of biopreparations patented in Russia and abroad. The most famous biopreparations developed by Russian scientists. The analysis of literature sources and patent information has show that the development of methods for storing plant raw materials with using biological protection means is actual. Research in the field of the use of biopreparations for the processing of agricultural products is of high practical importance, since they allow a significant reduction in losses during storage. The application of biological protection treatment technologies is the most effective, environmentally safe and economical way of preparing for storage of plant raw materials
134 kb

RESEARCH OF QUALITY, SAFETY AND CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES OF FOOD RED BEET

abstract 1131509048 issue 113 pp. 652 – 662 30.11.2015 ru 1044
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
223 kb

RESEARCH OF ELECTROMAGNETIC FIELDS INFLUENCE ON CHANGES OF MICROBIAL CONTAMINATION OF THE SURFACE OF FRUITS DURING STORAGE

abstract 1261702059 issue 126 pp. 844 – 855 28.02.2017 ru 594
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
160 kb

MODERN WAYS OF INULIN PRODUCTION FROM PLANT MATERIALS

abstract 1181604088 issue 118 pp. 1363 – 1376 29.04.2016 ru 727
The article presents the results of the patent research in the field of modern production technologies of Inulin from plant material. It has been established that the differences of the currently known methods of production of inulin are concluded in selecting raw materials pretreatment inulin-containing modes type extractant and extraction methods, methods of purification inulincontaining extract and methods for producing the final product. A significant amount of Inulin production methods is based on use of freshly feedstock. A number of methods have been patented involving the extraction Inulin from plant raw materials previously stabilized by drying. In most of the methods, inulin extraction is carried out at elevated temperatures with water or aqueous salt solutions. Several technologies involve extraction with organic solvents at low temperatures. Have been patented several processes in which the extraction is replaced by a separation process using inulincontaining juice and physical and mechanical methods. Some of the known processes provide for the extraction process to further operations, such as blanching vegetable raw materials, sonication, vibration impact, processing enzymes. The most promising direction to improve manufacturing technology of inulin from fresh plant raw materials is to conduct research on the use of electromagnetic fields at microwave frequencies, the inactivating effects of which on enzyme systems is an established fact that, in turn, would eliminate the use of chemical agents for inactivation of oxidative enzymes. In addition, considering that more effective are the methods for the preparation of inulin from freshly harvested plant material, are relevant researches on development of innovative technologies to prepare it for storage and its storage, which will provide inhibition of unwanted biochemical and microbiological processes that occur during storage and lead to a loss of inulin
120 kb

INFLUENCE OF PACKAGING MATERIALS AND ETHYLENE ABSORBER ON COMMERCIAL QUALITY AND LOSSES OF ZUCCHINI, SWEET PEPPER AND TOMATOES DURING STORAGE

abstract 1572003019 issue 157 pp. 263 – 270 31.03.2020 ru 226
The article presents the results of studying the influence of some types of packaging materials used in conjunction with Inter Fresh’s ethylene absorber (sachets) on commercial quality and losses of Alexandria zucchini, Lyubov sweet pepper and tomatoes cv. Inkas during storage. The study was carried out using StePac Xtend bags, creating a modified atmosphere. The objects of research were stored for 14 days at a temperature of 8 – 10 °С and air relative humidity of 90±3 %. One sachet for ethylene absorption was placed in Xtend bags. It was found that when stored under these conditions, the total weight loss is: for tomatoes – 0.3% when using Xtend bags and Inter Fresh ethylene absorbers, 1.8% when using traditional packaging materials; for zucchini – 0.4% when using Xtend bags and Inter Fresh ethylene absorbers, 1.6% when using traditional packaging materials. Losses associated with microbiological damage during storage of zucchini and tomatoes were not observed. During storage of sweet pepper microbiological spoilage took place, which, apparently, was the result of increased contamination with pathogenic microorganisms
203 kb

FOOD SUPPLEMENTS BASED ON VEGETABLE RAW MATERIALS IN THE PRODUCTION OF BAKED GOODS AND PASTRIES

abstract 1221608076 issue 122 pp. 1098 – 1115 31.10.2016 ru 884
The article provides an analysis of currently known technologies and methods of production of food supplements based on vegetable raw materials. It has been established that a great interest from the standpoint of macro and micronutrients we have for nutritional supplements baseв on artichoke. Our analysis led to the conclusion that, despite the significant number of developed and implemented newest technologies, the development of complex processing of vegetable raw materials to produce dietary supplements is still relevant. Researches in the field of enriched and functional bakery and pastry products are actual and timely, with a special importance in the manufacture of such products of food additives, positively affecting the quality of finished products, and containing a complex of vitamins, food fibers, macro - and microelements
143 kb

EFFICIENCY OF TETRA+ FEED ADDITIVE APPLICATION IN CHRONIC MYCOTOXICOSES OF PIGS

abstract 1211607053 issue 121 pp. 897 – 906 30.09.2016 ru 744
The article describes the efficiency of a feed additive called "Tetra+" during chronic mycotoxicoses of pigs. The purpose of carrying out series of experiments on sows was to determine the therapeutic and prophylactic effectiveness of innovative feed additive "Tetra+" during combined chronic mycotoxicosis in pigs and to study the influence of feed additive on the growth, weight, preservation and overall resistance of sows. The results of the experiments revealed that a feed additive "Tetra+" has had a positive impact on large-fruited of pigs; it can also be concluded that the feed additive "Tetra+" has a positive effect on the metabolism of proteins, carbohydrates and has antitoxic properties
287 kb

COMPARATIVE CHARACTERISTICS OF EXISTING AND DEVELOPED TECHNOLOGIES OF SUCROSE EXTRACTION FROM SUGAR BEET COSSETTES

abstract 1211607031 issue 121 pp. 620 – 629 30.09.2016 ru 442
The article presents the comparative characteristics of the current (diffusion) and developed (diffusion-press) sucrose extraction technology from sugar beet cossettes. We have presented the graphs of the influence of raw juice pumping value on its cleanliness and residual content of sucrose in partially desugared beet cossetes, the influence of partially desugared beet cossetes pressing power on residual content of sucrose in the pressed pulp and losses of sucrose with pressed pulp and also the technological scheme and regimes of diffusion-press extraction of sucrose from sugar beet cossettes. The criteria for determining the boundary parameters of diffusion and press sucrose extraction stages are identified. The comparative assessment of technological and economic indicators of the existing and the developed technologies of sucrose extraction from the beet cossettes is shown. The developed technology allows reducing raw juice pumping value simultaneously increasing its purity, thereby providing reduction of auxiliary materials and energy resources consumption, as well as increasing sugar yield. The technology of diffusion-press extraction of sucrose is implemented on 2 sugar beet factories of the Russian Federation. The economic effect from its implementation is more than 45 mln. rubles
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