Scientific Journal of KubSAU

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

Pershakova Tatyana Viktorovna

Scholastic degree


Academic rank

associated professor

Honorary rank

Organization, job position

Krasnodar Cooperative Institute
   

Web site url

Email

kfbupk@kuban.net


Articles count: 35

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163 kb

APPLICATION OF EMF SHF IN PROCESSING TECHNOLOGIES FOR VEGETABLE MATERIAL AND SECONDARY RESOURCES

abstract 1181604087 issue 118 pp. 1350 – 1362 29.04.2016 ru 273
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.
162 kb

APPLICATION OF LECITHIN IN BAKERY PRODUCTS MANUFACTURE

abstract 1161602021 issue 116 pp. 285 – 297 29.02.2016 ru 309
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
152 kb

CHARACTERISTIC AND FEATURES OF MODERN TOPINAMBUR VARIETIES

abstract 1201606038 issue 120 pp. 552 – 562 30.06.2016 ru 196
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
176 kb

CHARACTERISTIC OF EXISTING TECHNOLOGIES AND WAYS OF STORING OF TOPINAMBUR TUBERS

abstract 1201606037 issue 120 pp. 537 – 551 30.06.2016 ru 148
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
254 kb

ECONOMIC ANALYSIS AS APPRAISAL INSTRUMENT FOR INVESTMENT ATTRACTIVENESS OF A HOTEL ENTERPRISE

abstract 1041410038 issue 104 pp. 527 – 545 30.12.2014 ru 932
In the article we provide an estimation of investment attractiveness of a service sector company
113 kb

ELABORATION OF THE IDENTIFICATION METHOD OF HIGH OLEIN SUNFLOWER-SEED OILS ON THE BASIS OF NUCLEAR-MAGNETIC RELAXATION

abstract 0701106024 issue 70 pp. 350 – 357 30.06.2011 ru 1299
The article gives the results of elaboration of the express method to identify high olein sunflower-seed oils based on nuclear-magnetic relaxation
109 kb

EXPRESS METHOD OF EVALUATING OF OLEIN ACID MASS PART IN SUNFLOWER-SEED OIL

abstract 0691105022 issue 69 pp. 238 – 247 30.05.2011 ru 1403
The article gives the results of elaboration of the express method to define olein acid mass part in high olein sunflower-seed oil
188 kb

FOOD AND BIOLOGICALLY ACTIVE ADDITIVES FROM SECONDARY PLANT RESOURCE

abstract 1211607064 issue 121 pp. 1037 – 1053 30.09.2016 ru 148
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
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 287
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
111 kb

FORMATION OF CONSUMER QUALITY OF FLUOR FROM THE TRITIKALE GRAIN WITH THE HELP OF BIO PREPARATIONS

abstract 0841210073 issue 84 pp. 926 – 933 28.12.2012 ru 910
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
.