Scientific Journal of KubSAU

The article analyzes the ways of ensuring a stable quality of fruit in the process of storage. The patented methods of storage, realization of which allows increasing of storage life of agricultural products by means of using low temperatures, regulating the content of gaseous medium in the storage, creating hermetic storing conditions, treating with chemical substances, using biopreparations, were systematized. The analysis of literature sources and patent information has show that the development of methods for storing plant raw materials with using biopreparations is up-to-date

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

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

The article presents data characterizing the composition of macro and micronutrients from secondary resources of pumpkin processing – pumpkin pomace. We have found that extracts of pumpkin are valuable raw materials for the production of food additives, as they contain proteins, dietary fiber, including pectin and protopectin, minerals, as well as such biologically active substances as vitamin C, β- carotene and P-active substances using nuclear magnetic relaxation, it is shown that pretreatment of pomace pumpkin in the microwave electromagnetic field of certain parameters before IR drying allows to transfer part of the bound moisture free moisture, that allows to intensify the subsequent process IR drying. We have developed an innovative technology of production of food supplements from pumpkin extracts, which is protected by Russian patent for the invention and having the “know-how” status. The article presents data describing the organoleptic and physical and chemical indicators of quality nutritional supplements, formulated according to the developed technological regimes

Technologies of fruits storing known at the present time, solving actual problems – slowing down biochemical processes, inhibiting ethylene synthesis, do not provide fully the preservation of quality of fruits due to not taking into consideration the peculiarities of microflora of fruits and microbiological processes, taking place during storage. Purpose of the research: investigation of influence of complex treatment of fruits with electromagnetic fields of extremely low frequency (ELF EMF) and the biopreparation “Vitaplan” on changing of losses of biologically active substances in the process of longterm storage. Objects of the research: apples of the Idared variety and pears of the Conference variety, regionalized in the Krasnodar region. Mass shares of the vitamin C and P-active substances were measured in the process of storing. ELF EMF treatment was conducted on an experimental installation. Fruits were exposed to the action of electromagnetic fields with specified parameters. Complex treatment of fruits (apples and pears) with ELF EMF and the biopreparation “Vitaplan” before dispatching for storage allows preserving the biologically active substances – the vitamin C and P-active substances – to the maximum degree. Synergetic effect, appearing due to the complex action of electromagnetic field and the bio-preparation, allows decreasing the processing time in the electromagnetic field

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 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

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 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