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: 42

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442 kb

MARKET ANALYSIS AND MODELING OF BUSINESS PROCESSES OF PUBLIC CATERING ORGANIZATIONS OF THE KRASNODAR KRAJPOTREBSOJUZ

abstract 1021408024 issue 102 pp. 374 – 398 31.10.2014 ru 2609
In the article we present the analysis of the market of public catering of the Russian Federation, the Krasnodar region. The role of public catering organizations in the total volume of activity of Krasnodar Krajpotreb-sojuz and the terms of socio-economic development of the Krasnodar region has been shown? As well as the modeling of business processes of public catering organizations. We have also revealed shortcomings in the organization of business processes and suggested ways of further studying of identified deficiencies
345 kb

INVESTIGATION OF THE INFLUENCE OF ARABINOGALAKTAN ON THE QUALITY OF CONFECTIONERY PRODUCTS

abstract 0841210072 issue 84 pp. 917 – 925 28.12.2012 ru 1507
The aim of the research - justification and formulation of the composition of prolonged biscuits which have certain functionality by adding arabinogalaktan. The objects of research are arabinogalaktan and prolonged biscuits
269 kb

INVESTIGATION OF THE INFLUENCE OF FRUIT TREATMENT WITH ELECTROMAGNETIC FIELDS OF EXTREMELY LOW FREQUENCY AND BIOPREPARATIONS ON THE LOSS OF BIOLOGICALLY ACTIVE SUBSTANCES IN THE PROCESS OF STORING

abstract 1321708087 issue 132 pp. 1111 – 1121 31.10.2017 ru 707
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
264 kb

INVESTIGATION OF THE INFLUENCE OF COMPLEX TREATMENT OF FRUITS WITH ELECTROMAGNETIC FIELDS OF EXTREMELY LOW FREQUENCY AND BIOPREPARATION ON THE CHANGE OF MICROBIAL CONTAMINATION OF THEIR SURFACE AND ON THE LOSS OF MASS IN THE PROCESS OF LONG-TERM STORAGE

abstract 1331709068 issue 133 pp. 893 – 904 30.11.2017 ru 427
Fruits are an important part of the diet of humans and many animals. In case of an improperly organized process of storing of fruits, the loss of mass and decrease of quality can be substantial. This makes relevant the research, aimed at enhancing existing and developing new technologies of fruits storing. In this article, the results of the investigation of influence of complex treatment of fruits with electromagnetic fields of extremely low frequency (EMF ELF) and а biopreparation on the change of microbial contamination of their surface and on the loss of mass in the process of long-term storage are revealed. Apples of the Idared variety and pears of the Conference variety were the objects of research. The change of microbial contamination of the surface of fruits, undergone a few types of pre-treatment (EMP ELF, bio-preparation “Vitaplan”, complex treatment “EMP ELF + the biopreparation” and no special treatment), after storing during 7 months in case of pears and 8 months in case of apples is shown in the article. It was found, that the greatest decrease of content of microorganisms on the fruits’ surface is achieved as a result of the complex treatment, combining the treatment with EMP ELF and an aqueous solution of the “Vitaplan” bio-preparation. The effective parameters of such a treatment for apples and pears are represented
142 kb

INNOVATIVE TECHNOLOGY FOR THE PRODUCTION OF FOOD ADDITIVES FROM PUMPKIN PROCESSING SECONDARY RESOURCES

abstract 1211607056 issue 121 pp. 929 – 940 30.09.2016 ru 698
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
235 kb

INFLUENCE OF THE “EKSTRASOL” BIOPREPARATION ON CHANGES OF THE MICROBIAL CONTAMINATION OF FRUITS IN THE PROCESS OF STORING

abstract 1311707037 issue 131 pp. 450 – 461 29.09.2017 ru 471
Long-term storage of fruits can be achieved by means of decreasing microbial contamination of their surface as a result of fruits pre-treatment by biopreparations before dispatching for storage. In the current study patterns of influence of fruits pre-treatment with the “Ekstrasol” biopreparation in a number of concentrations of bioagent on the microbial contamination of their surface during storage are revealed. The “Ekstrasol” preparation is a biofungicide, containing the Ch-13 strain of Bacillus subtilis bacteria and their metabolites. As research objects there were chosen apples of a zoned in the Krasnodar region variety called Idared and pears of a zoned in the Krasnodar region variety called Conference, harvested in 2016. The apples and the pears were stored over a period of 6 months in the low temperature conditions. Samples were withdrawn every month over the period of storing. The species composition and quantity of the most prevalent microorganisms, potentially causing the spoilage of apples and pears during storing, were identified. The optimal concentration of the bioagent, which provides the maximal decreasing of microbial contamination of fruits’ (apples and pears) surface, is established – 106 CFU/g, dosage of solution – 1 ml per 100 g of fruit
255 kb

INFLUENCE OF THE METHOD OF TREATMENT BEFORE STORAGE AND STORAGE PARAMETERS ON THE VALUE OF GENERAL LOSSES OF CARROTS

abstract 1461902001 issue 146 pp. 1 – 10 28.02.2019 ru 361
The article presents the results of studying the influence of the method of treatment before storage and storage parameters, including the relative air humidity, on the value of general losses of carrots. The taproots treatment before putting into storage was carried out with electromagnetic fields of extremely low frequency and the bio-preparation Vitaplan. After treatment, the taproots were kept at a temperature of +2±1°С for 56 days and +25±1°С for 21 days. In the process, the relative air humidity was changed from 40 to 90%. At a storage temperature of +2±1°C, the lowest total loss was observed at a relative humidity of 90%. At a storage temperature of +25±1°С, the optimal, from the point of view of decreasing the general losses, turned out to be the relative air humidity of 70%: with decreasing relative air humidity to 40%, significant increase of natural losses was observed, because the taproots were losing water intensively, and with increasing relative air humidity to 90%, favorable conditions were created for the growth of pathogenic microflora, which caused significant losses from the microbiological decay. The method of pretreatment of carrot taproots, providing the lowest general loss during storage in all the studied conditions, was joint treatment with ELF EMF and the bio-preparation called Vitaplan
120 kb

INFLUENCE OF PACKAGING MATERIALS AND ETHYLENE ABSORBER ON COMMERCIAL QUALITY AND LOSSES OF ZUCCHINI, SWEET PEPPER AND TOMATOES DURING STORAGE

abstract 1572003019 issue 157 pp. 263 – 270 31.03.2020 ru 226
The article presents the results of studying the influence of some types of packaging materials used in conjunction with Inter Fresh’s ethylene absorber (sachets) on commercial quality and losses of Alexandria zucchini, Lyubov sweet pepper and tomatoes cv. Inkas during storage. The study was carried out using StePac Xtend bags, creating a modified atmosphere. The objects of research were stored for 14 days at a temperature of 8 – 10 °С and air relative humidity of 90±3 %. One sachet for ethylene absorption was placed in Xtend bags. It was found that when stored under these conditions, the total weight loss is: for tomatoes – 0.3% when using Xtend bags and Inter Fresh ethylene absorbers, 1.8% when using traditional packaging materials; for zucchini – 0.4% when using Xtend bags and Inter Fresh ethylene absorbers, 1.6% when using traditional packaging materials. Losses associated with microbiological damage during storage of zucchini and tomatoes were not observed. During storage of sweet pepper microbiological spoilage took place, which, apparently, was the result of increased contamination with pathogenic microorganisms
183 kb

FORMULATION AND ESTIMATION OF CONSUMER PROPERTIES OF WAFERS WITH FILLING, ENRICHED WITH FOOD ADDITIVES

abstract 1271703010 issue 127 pp. 193 – 203 31.03.2017 ru 916
Based on the complex of studies carried out, the formulation of wafers (wafer sheets) enriched with food additives "Powder from the tubers of Jerusalem artichoke" and skimmed sunflower lecithin was developed, as well as the formulation of fat filling enriched with a complex of food additives "Powder from tubers of Jerusalem artichoke", "Powder from hips" And low-fat sunflower lecithin. A recipe was developed and an assessment of the organoleptic and physicochemical parameters of enriched waffles with a filling was made. The storage period, ensuring safety and maximum preservation of consumer properties, was established. The study of the nutritional value of the developed waffles with filling allowed to establish that in comparison with the control sample they contain inulin and vitamin C, while the degree of satisfaction of the daily demand for these nutrients with consumption of 100 g of the developed product is 16.46 and 24.65% respectively. In addition, the developed products, in comparison with the control sample, are characterized by an increased content of dietary fiber, potassium, magnesium, phosphorus, iron, vitamins B1, B2 and B6
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 1590
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
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