Fruit growing
and viticulture of South Russia
Droficheva Natalia
Articles in journal: (total 14)
The culture of Japanese quince (Chaenomeles) is new not only for industrial and amateur gardening, but also for the processing industry, because previously it was not introduced into the recipe compositions and technological instructions for the production of canned products. Studies have shown that the fruits of Chaenomeles do not have a high content of dry substances, but significantly exceed the fruits of pome crops in terms of the amount of organic acids. They contain a complex of biologically active substances necessary for the human body, such as: vitamins C, P, polyphenol nd pectin substances. The content of vitamins is much higher than that of quince fruits of cultivated varieties, especially in terms of vitamin C content, whose indicators are 5-6 times higher. The polyphenol complex of Chaenomeles is represented by leucoanthocyanins and flavonols, which differ taking into account the variety. The spectrum of biological action of pectin substances on the human body is that they have an immunomodulatory effect, are able to remove heavy metals, biogenic toxins, anabolics, xenobiotics, metabolic products and biologically harmful substances that can accumulate in the body: cholesterol, lipids, bile acids, urea. The value of the fruits of Chaenomeles also lies in the fact that they contain various substances that affect the nutritional properties of the finished product, their therapeutic and prophylactic qualities and manufacturability. Therefore, the fruits of Chaenomeles can be used as a blend in the production of many types of canned products, including puree, as well as in the production of nectars, juices with pulp, drinks, jam, etc. In the laboratory of storage and processing of fruits and berries, a comparative analysis of the chemical indicators of the quality of the fruits of Chaenomeles and common quince in the varietal section was carried out. The distinctive features of Chaenomeles fruits from cultivated varieties of common quince have been established, which emphasize the value of the studied fruits and allow them to be recommended for the production of functional drinks. Based on the obtained data, recipe models of the drink Solnechnyi based on apple juice and puree from the fruits of Chaenomeles were developed. In parallel with the determination of the balance of nutrients, the developed beverage was balanced according to the main organoleptic indicators. It is established that the content of vitamins that determine antioxidant activity in the drink of functional purpose Solnechnyi is 290,4 mg/100 g.
An important condition for the development of the food industry is the use of digital technologies in calculations to reduce the time and cost of production. The relevance of the topic is due to the importance of studying the prerequisites for ensuring the digital development of food industry enterprises for the food security of the state. An analysis of advanced foreign experience in the digital development of the food industry was carried out. The directions of digital development of the food industry based on the use of robotization technologies for sorting raw materials, digital twins, computer vision, artificial intelligence, analysis of a large volume of data, visual systems for machine assessment of the quality of finished products and others are noted. The introduction and development of automated programs in technological processes and modeling of recipe compositions has become very relevant in recent years. This is due to the complexity of the calculation due to the large number of main and auxiliary raw materials used, which increases the volume of calculations and production costs. To solve such problems, it is necessary to use modern computer technologies and digitalize processes. The analysis of literature data has shown that the modeling of food products using digital technologies is carried out in the chosen direction: vitamin and mineral composition and energy value. Particular attention is paid to the design of food products and the creation of optimal formulations from plant raw materials that meet the specified requirements of target groups of consumers. The most popular software products for the processing industry in Russia are of a specialized nature, which allow automating and combining the development of technological and production documentation at each stage of the process into a single system for managing the quality and safety of food products from the input quality of raw materials to the sale of finished products. The use of digital technologies in the calculation of food formulations will allow solving the problems of multi-corrective optimization. It is concluded that it is necessary to form a digital format for the development of the food industry in ensuring the quality and safety of food products.
The results of study of biochemical changes of walnut of various degree of maturity are presented. New types of functional products with walnut being breast maturity are developed
The article presents an overview of the current state and the degree of implementation of digital technologies in the food production from vegetable raw materials, allowing to provide a product of a given chemical composition required man under the unfavorable environmental conditions. The computerization of the technological process initiated the creation of industrial robots that make easy a manual human labor and ensure the effectiveness of the management of food personification. The adaptation of robots for processing industries is based on the creation of a mathematical algorithm for performing the required technological operation. The article presents the scientific areas in which the digitalization of the technological process gave a powerful impetus to the breakthrough, first of all, it is additive technologies and, above all, 3D printing of food. The methods and ways of food printing from the point of view of the possibility of individualization of the diet for certain groups of the population. The technological criterions for the suitability of plant row materials in the application of digital technologies in the food production are revealed. It is noted that for the printing of the product is suitable the raw material of soft, easily deformable texture, passing in varying degrees of hardening, steadily preserving the shape of the product. The biologically valuable plant raw material rich in natural polymer hydrocolloids, providing homogenization of raw materials to greasing consistency is effective. From fruit and berry raw materials are technologically suitable for 3-D product the fruits and berries, characterized by a high content of natural dietary fibers, which include hemicellulose, gums and pectin substances. It is noted that the informatization of food technology has helped to link the process of creating a product with mathematical methods of identification and prediction of food quality. The solutions for the informatization of product formulations are presented, based on the use of databases of long-term studies of the chemical composition of fruits and berries associated in the system of balance equations, that allow to individual correct the composition of food.
A special place among the fruit and berry crops growing in the south of Russia is rightfully occupied by sea buckthorn, which has exceptional nutritional properties. The fruits of the sea buckthorn are a valuable source of biologically active substances. Due to the presence of vitamins, phenolic compounds and organic acids, it is classified as adaptogenic agents with pronounced antioxidant and anti-stress properties that normalize metabolic processes in the human body. Sea buckthorn juice increases antioxidant properties, the level of testosterone and hemoglobin in the blood. The fruits of the sea buckthorn are most often consumed in processed form. In recent years, sea buckthorn juices and their blends are very popular among the population, according to statistics. For the processing of sea buckthorn fruits, it is necessary to use enzyme preparations to intensify technological processes that contribute to the destruction of polysaccharides and biotransformation of biologically active substances. The effect of the enzyme preparation Trenolin Opti DF on the chemical quality indicators of juice from sea buckthorn fruits was investigated in the laboratory of storage and processing of fruits and berries. The effect of enzymatic hydrolysis on the juice yield and the height of the plant sediment was established. As a result of the experiments, the yield of biologically active substances was determined: vitamins C, P, E, polyphenols. It was found that it increased by 8-17 % after enzymatic hydrolysis with Trenolin Opti DF. Data on the content of the fractional composition of sugars were obtained. It was found that the yield of glucose and sucrose increased by more than 10%. Sea buckthorn varieties Donchanka, Moryachka and Syurpriz Baltiki, growing in the south of Russia, were selected for laboratory research.