Fruit growing
and viticulture of South Russia
Machneva Irina
Articles in journal: (total 11)
The development of the draft regulatory documentation on the process of the quality management system (QMS) Management of measuring and testing equipment for the wine-making enterprise is presented. The purpose of the developed manual is to ensure the control and analysis of indicators of the quality of wine products throughout the technological and production cycle, which determine the achievement of the necessary high level of product quality, through the formation of uninterrupted operation of measuring and testing equipment. The process of creating the manual was based on the identification of critical points in the existing scheme of technochemical control of the production of white and red table wines; the development of the algorithm of the process Control of measuring and testing equipment"; the description of the management procedure of the control, measuring and testing equipment of OOO SIE Mikrovinodelie. The critical points of the quality management process of the produced wine are determined these are physico-chemical and microbiological indicators that should be monitored throughout the technological scheme. In order to determine the required measuring and testing equipment of the winemaking production, which allows objectively monitoring the quality of products throughout the technological process, an analysis of the existing regulatory documentation at the enterprise was carried out, on the basis of which information on control methods and devices for monitoring and measuring controlled indicators was systematized. The main elements of the process Control of measuring and testing equipment are defined, including handling operations; packaging; storage; delivery of products. The contextual diagram, the algorithm of the process, the matrix of responsibility distribution, input and output requirements for the process with references to the previously developed normative documentation regulating their implementation are proposed; the procedures for management of control, measuring and testing equipment at the winery are described.
The article is devoted to the development of QMS process guidance "Corrective and preventive actions" for the LLC SIE "Mikrovinodelie", which is one from important governing processes of the quality management system. The actuality of the development connects with the need of accelerate development of small-sized high-tech enterprises for processing of agricultural production on the basis of creating for them of a favorable competitive environment. The process of prevention and correction of actions for the release of products conforming to the requirements of national and international standards is the basis of eliminating and preventing of actual or potential inconsistencies in products, processes and documentation and provides the confidence of enterprise in its efficiency and competitiveness. The methodological basis of the research is the principle of process approach to development of quality management system. The process algorithm of "The corrective and preventive actions" is developed and it is based on the prevention of inconsistencies in the quality of wine production and removing of their causes. The order of fulfillment of operations is described, the input and output requirements to the process with links to regulatory documents governing there execution are advanced, the criterions for assessment of quality of the execution of this process and the matrix of distribution of responsibility are elaborated.
In the Krasnodar Region, in a view of the intensified development of production of table and technical grapes varieties in the country farms, the question of creation of small-sized and hi-tech enterprises producing the high-quality competitive wines controlled according to the name and a geographical origin is actual. That the small enterprise will become rather competitive, it needs to introduce in the production the full-fledged optimized system of quality management (SMQ). The problem arising during forming of SMQ at a small enterprise is the definition of conditions of production and check of products quality. For ensuring of compliance of quality management system to requirements of normative documents it is necessary to create the system of monitoring and measurement of technological and organizational processes and the indicators of production quality. These questions are answered by a complex of the processes connected with control, measurement, analysis and improvement of production and processes. This article is devoted to development of the guide to process "Monitoring and measures of production and processes" for the small innovative enterprise "Mikrovinodeliye". The main purpose of this guide is the control and measurement of the current values of quality and safety of the wine-making production and the technological processes and the efficiency of function of quality management system as a whole. The algorithm of process is developed, its place in the quality management system is shown, the input and output requirements to process with links to normative documentation are adduced. The criterions of an assessment of quality of this process and a matrix of distribution of responsibility are developed. The system fulfillment of operations offered in the developed guide will allow to provide the stable growth of the small innovative enterprise on the basis of output of competitive wine-making production irrespective of change of external conditions of the environment.
Drying of fruit and berry raw Materials is a complex process of drying up (dehydration) of the fruit mass through the mechanisms of heat-processing. Fruits and berries contain a lot of water, so it is important to understand the course of dehydration in order to obtain a quality final drying product. This article is based on a review of the results of research in recent years aimed at improving the drying technology, which would ensure maximum safety of food and taste advantages of the product, as well as high efficiency of the process. Fruits and berries are a beneficiary of biologically active substances. The results of studies on the application of different methods of drying depending on the type of fruit and berry raw materials are presented: rich citrus, kiwi, mango, fig; dense-skinned apples, plums, pumpkins, citrus peels; small berries. Ready-to-eat dried fruits should have high quality indicators, close to native. In the work are reflected the ways to optimize the drying modes that preserve the chemical and technological indicators of the product quality as much as possible, and at the same time minimizing the costs of heat and energy. It is noted that modern methods of drying are characterized by the intensification of the process of the heat- and mass exchange, which is achieved in various ways: increasing the contact surface between the dried product and the drying agent; reducing the relative humidity of the drying agent; increasing the speed of movement of the dried material and the drying agent. The use of combined drying methods is scientifically established. The process of osmotic dehydration the main stage of obtaining candied fruit is considered in detail. The results of the application of osmotic dehydration in combination with the treatment of fruit mass with electric shocks and ultrasound are presented. Attention is paid to ways to improve the functional properties of dried fruits.
The biochemical composition of fruits of apple, buckthorn, Japanese quince, as well as valuable secondary raw material-apple peel is studied. The varieties, differing on content of vitamins, pectin, organic acids are allocated. The analysis of semi-finished on complex ability is conducted