Name
Fedoseeva Olga Valeryevna
Scholastic degree
—
Academic rank
—
Honorary rank
—
Organization, job position
Krasnodar Research Institute of Agricultural Products Storage and Processing
Web site url
—
Articles count: 2
The article analyzes technologies and production
methods of food and biologically active additives from
secondary plant resources developed in Russia and
abroad. We have studied a classification of secondary
resources resulting from the processing of vegetable raw
materials. It is found, that the most interesting (in terms
of macro and micronutrients) are secondary resources
resulting from the processing of fruit, vegetables and
grapes, in the manufacturing process of vegetable oil,
flour and cereals industry. It is concluded that, despite a
significant number of currently developed and
implemented technologies, the development of relevant
ones provides complex processing of vegetable raw
materials, with the release of a wide range of food and
dietary supplements, resulting in a number of
physiologically and technologically functional
properties
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