Scientific Journal of KubSAU

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

Aleshin Vladimir Nikolaevich

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: 14

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142 kb

DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF FOOD ADDITIVES FROM SECONDARY RESOURCES OF PEARS PROCESSING

abstract 1311707060 issue 131 pp. 709 – 719 29.09.2017 ru 714
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
176 kb

CHARACTERISTIC OF EXISTING TECHNOLOGIES AND WAYS OF STORING OF TOPINAMBUR TUBERS

abstract 1201606037 issue 120 pp. 537 – 551 30.06.2016 ru 496
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
152 kb

CHARACTERISTIC AND FEATURES OF MODERN TOPINAMBUR VARIETIES

abstract 1201606038 issue 120 pp. 552 – 562 30.06.2016 ru 856
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
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