Name
Pershakova Tatyana Viktorovna
Scholastic degree
•
Academic rank
associated professor
Honorary rank
—
Organization, job position
Krasnodar Cooperative Institute
Web site url
—
Articles count: 42
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 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
The article analyzes the ways of ensuring a stable
quality of vegetable raw materials in the process of
storage and use of biopreparations patented in Russia
and abroad. The search was conducted in the period
from 1995 to 2015 on the databases of the patent
agencies of the Russian Federation, the United States,
Japan and the European Patent Organization. We have
systematized the patented methods, the
implementation of which can increase the shelf life of
vegetable raw materials. The study led to the
conclusion of the usefulness of developing innovative
ways of ensuring a stable quality of vegetable raw
materials in the process of storage using
biopreparations
The article analyzes the patented in different countries
methods of using of the ionizing radiation in processes
of storing and processing of plant materials.
Description of nature of the radioactive treatment and
the ionizing radiation is given; examples of possible
sources of the ionizing radiation are listed. Advantages
and disadvantages of the radioactive treatment are
shown. The patent search in databases of the WIPO
was carried out. Patents, registered in countries like
Korea, China, Japan, etc., were analyzed. Methods,
realization of which allows sterilizing of material and
increasing its storing period, and also improving its
processing, were systematized. The carried out survey
of the patent documentation revealed, that at the
present time there is quite a number of methods of
using of the ionizing radiation in storing and processing
of plant materials, which can be explained by the fact,
that irradiation allows to solve quite effectively a
number of important tasks, such as sterilizing the
material and modifying chemical substances in its
content. In the article it is also shown, that,
nevertheless, issues of safety and quality of irradiated
products have not yet been fully resolved. In the end,
the conclusion was made about the relevance of further research in this field
The article presents the results of a study of the influence of the processing method before storage on the commercial quality of carrot roots during storage. The object of the research was carrot of the Abaco variety. Objects of study were stored for 21 days at + (25 ± 1) ° C and 56 days at + (2 ± 1) ° C. Roots were treated with extremely low frequency electromagnetic fields (EMF ELF) and Vitaplan biopreparation separately and in combination. As a result of the research, it was established that the complex treatment of EMF ELF and biopreparation allows increasing the yield of standard carrot products compared to the control: 11.8% at storage temperature + (2 ± 1) ° C, 24.1% at storage temperature + (25 ± 1) ° C. A reduction in the total losses of carrots, treated with complex EMF ELF and biological product, was found by 5.8% at storage temperature + (2 ± 1) ° C and by 12.4% at storage temperature + (25 ± 1) ° C
A selection of food additives for the enrichment of
waffle products was made. Food additive "Powder
from tubers of Jerusalem artichoke" is distinguished by
a high content of inulin - 46.21%. Low-fat sunflower
lecithin contains a significant amount of phospholipids
(98.29%). The influence of the joint application of
food additives "Powder from the tubers of Jerusalem
artichoke" and nonfat sunflower lecithin on the
technological properties of the wafer test was studied.
It is established that the introduction of the food
additive "Powder from the tubers of Jerusalem
artichoke" together with defatted sunflower lecithin,
instead of the traditional soybean, allows to reduce the
viscosity of the wafer test. When introduced into wafer
dough, the dosage of defatted sunflower lecithin can be
reduced, compared to soybean, from 0.4 to 0.2% by
weight of flour
The article presents the results of the research of the
influence of preliminary treatment of garden beet roots
with electromagnetic fields of extremely low frequency
on the loss of dry and biologically active substances,
such as vitamin C and P-active substances, in the
process of long term storage. Garden beet roots of
Bordo 237 variety were the objects of research. The
objects of research were stored for 7 months at a
temperature of 0…+1° С and relative humidity of 90
%. Sampling was carried out every month during the
entire storage period. The treatment with
electromagnetic fields of extremely low frequency was
carried out using an experimental setup of our own
assembly. As a result of the conducted research it is
established, that the treatment of garden beet roots of
Bordo 237 variety with electromagnetic fields of
extremely low frequency before dispatching into
storage allows to decrease the losses of dry substances
by 4,1 % by the end of the 7 months storage period, and
also to decrease the losses of vitamin C by 14,8 % and
P-active substances by 15,1 %. The data obtained can
be used to develop new or improve existing
technologies of garden beet roots storing
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
The article substantiates the feasibility of the method of
functional value analysis application to ensure high
efficiency for the production of functional food products.
This article describes the design technique of food
functionality based on the methodology of value
analysis, allowing considering such factors as consumer
preferences, nutritional, functional value, economic and
technological indicators while developing product
formulations and technologies. With the example of flour
confectionery functional production there have been
developed: structural model for the production of
functional food products, the scheme of evaluation of the
value functions, with due consideration of consumer
preferences
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