Name
Pershakova Tatyana Viktorovna
Scholastic degree
•
Academic rank
associated professor
Honorary rank
—
Organization, job position
Krasnodar Cooperative Institute
Web site url
—
Articles count: 42
The article analyzes the proprietary methods of
processing of vegetable raw materials and secondary
resources with the use of electromagnetic fields (EMF
SHF). Analysis of the database of Rospatent World
Intellectual Property Organization led to the conclusion
that EMF SHF used in the processing of vegetable raw
materials in the following processes: drying, reduction
of microbial contamination (decontamination), juice
production and extraction. It is established that the
application of EMF SHF is the most effective in
preparation for drying a plant raw material and not
directly at the stage of drying, thus reducing the loss of
heat-labile active compound in the drying process, and
therefore obtain a finished product of higher quality
and nutritional value. The patented methods of
extraction of vegetable raw materials extraction process
performed that extracting directly EMF SHF does not
allow pre-hold inactivate enzymes contained in the raw
material and lead to undesirable oxidative and
hydrolytic processes, and hence a decrease in the yield
of extractable substances in the extract and the
deterioration of its quality . Therefore, as in the case of
drying plant material, EMF SHF can be more
effectively used in preparation for an extraction
process. Based on the analysis, it was concluded that
the relevance of developments in the field of
technologies of processing of vegetable raw materials and secondary resources using EMF SHF at the stage
of their preparation for such basic processes - drying,
extraction, etc.
The article shows using plant phospholipids (lecithin)
in the manufacture of bakery products. The article
analyzes the patented ways of using phospholipids
products (lecithin) in the production of bakery products
in Russia and abroad. Patent search was conducted
over the period from 1935 to 2015 on databases of
patent offices of the United States, Japan and the
European Patent Organisation. Conducted analysis led
to the conclusion about the widespread use of
phospholipids in bakery products. It was determined
that generally there are used lecithins derived from
sunflower, soybean and peanut oil, but the lecithins
obtained from rapeseed oil production which are
significant not only in Russia, but also abroad, are not
used. Due to this, there were made conclusions about
scientific and practical interest to study effectiveness of
lecithin derived from rapeseed oil, to improve the
quality, nutritional value and longer preservation of
freshness of bakery products
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 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
In the article we provide an estimation of investment attractiveness of a service sector company
The article gives the results of elaboration of the express method to identify high olein sunflower-seed oils based on nuclear-magnetic relaxation
The article gives the results of elaboration of the express method to define olein acid mass part in high olein sunflower-seed oil
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 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
The results of the investigations connected with the formation of consumer quality of wheat grain and triticale, the products of its process with bio preparations are given in the article. The review of biological ways of protection of plants necessary to keep grain safe is presented. It is shown, how Batan and Disofungin influence on moist grain of wheat