Fruit growing
and viticulture of South Russia
Publishing of young scientists and postgraduates
Grape squeezes are a valuable secondary raw material, and therefore an interest has increased in their use to maximize the extraction of biologically valuable components and to obtain the new types of products, including dietary supplements. An important source of biologically active substances are squeezes, seeds and skin of grapes, which contain the significant amounts of essential substances. The works on the integrated and rational use of raw material should be aimed at creating such a technology for processing raw material that minimizes and in some cases virtually eliminates the generation of waste. The use of secondary products of grape processing in food processing tech-nologies will reduce the cycle of technological process, which will lead to saving in the main raw material while maintaining guaranteed organoleptic and physico-chemical quality indicators, as well as reducing the costs during its processing. As an object of research, we took seven samples of secondary raw material of grapes processing (grape squeezes) grown under the soil and climatic conditions of the Taman Peninsu-la. The article describes the mechanical composition of dry raw material, as well as the quality indicators of grape squeeze including skin and stones containing vitamin P (193.3 mg / 100 g), C (8.8 mg / 100 g) and E (0.75 %); pectin substances 1.52 % (0.67 % soluble and 0.85 % protopectin). It is noted that the grape squeezes contains many biologically active substances that have therapeutic and prophylactic significance for the body. It is concluded that the grape squeezes are a source of valuable food components. The powder obtained from the grape squeezes is very likely to use as an enriching component of fruit puree products jam, jelly, functional soft drinks to give them therapeutic properties.
A balanced diet is one of the main means of ensuring the normal physical and mental development, increasing in mains organism to diseases resistance. Studies have shown that the most school-age children do not adhere to a good balanced diet, therefore, children do not receive the necessary amount of protein, fat, carbohydrates, vitamins and minerals. The use of a large quantity of fast food, carbonated drinks, and products fast cooking negatively affects the physical, emotional and mental development of children. A study of statistical data revealed that irregular nutrition contributes to an increase in the number of diseases at an early age. It has been established that over the past 7 years the number of diseases of the endocrine system, neoplasms, metabolic and eating disorders has increased. In this regard, much attention should be paid to the quality and safety of food products, and this is especially important for baby nutrition. At catering enterprises, a food safety management system is introduced and constantly maintained, as well as a HACCP system. The requirements for the catering of children nutrition in health institutions are set in accordance with the sanitary rules SanPiN 2.4.4.3155-13 Sanitary and epidemiological requirements for the design, maintenance and organization of work of stationary organization for recreation and childrens health, and SanPiN 2.4.5.2409-08 Sanitary and epidemiological requirements for the catering of students in secondary schools, institutions of primary and secondary vocational education. To food safety in the children's camp is given special attention. Quality control of children's nutrition is carried out from the intake of food raw materials up to the sanitary requirements for production stuff. Definition of control critical points allow to minimize or completely eliminate the influence of hazardous factors on food production for the children's camp.
Quality control at the enterprise is part of the quality management system, which is developed at every large enterprise and it is necessary to ensure the stability of the quality of products or services. The quality management system is a structural diagram of business processes built on the basis of a process model. Quality products must meet the standards and correspond to needs of the consumer. The system should contain the following elements: organization, documents, processes, resources. Organization consists in the fact that the company has a certain group of employees with special knowledge, therefore, there is a differentiation of powers and responsibilities and their relationships. For a correctly formulated quality management system, the manufacturer must create clearly defined requirements: for the finished product the specifications, production processes instructions, and human resources job descriptions. Specifications is an integral part of the technical conditions, in accordance with the standards of the quality management system. Today there is no need to check every unit of products manufactured at the plant. For quality control, it is enough t o configure the system in such a way as to ensure uninterrupted and error-free operation of both equipment and working personnel. The reasons for the poor quality of products or the services are the wrong actions of the company's management and employees. In order to avoid these consequences, it is enough to develop the instructions that allow to achieve high quality products or services, and to implement them. The formal confirmation that the company has really implemented a quality management system and it complies with international standards is a certificate for the management quality system issued by an independent certification government body.
The increasing in the rate of national production requires the continuous quality control and competitiveness of products. This task is inextricably linked to the expansion of research opportunities in this field through the use of new analytical methods. The effective use of product control methods requires in turn the development of new standards including modern research methods and evolution of product quality. Standards for product control methods must ensure the comprehensive verification of mandatory product quality requirements, and should be objective and accurate. One of the methods of checking the use of requirements to the quality of ready products can be organoleptic analysis. The field of application of organoleptic analysis is wide: development of a new product at the enterprise, control of the product quality at all stages of production and sale, study of the structure of purchasing demand and preparation of forecasts for the sale of ready products, etc. Organoleptic analysis is mainly used in the food industry at all stages of production: from manufacture to sale of products. The article presents the results of tasting of various types of "A" company products as coffee, tea and wine. Tasting was carried out not only to assess the quality of products already in circulation, but also when product is entering it into the trading network. The article also discloses the concept of tasting as a method of assessing the quality of the product, and considers the results of carried out of studies on tasting evaluation of red wine, black tea and ground-roasted coffee. Development of experimental-analytical model of tasting process is presented.
The choice of packaging materials for wines is difficult, since they are very sensitive to the perception of unnecessary odors, contact with polymers gives them unnecessary flavor, changes in the bouquet, and the stronger drinks extract even the smallest impurities. Today, wine products are bottled in various types of consumer packages. In accordance with current legislation, the wine drinkable is not limited. However, this statement is not confirmed by research, aimed at studying the change in the quality of alcoholic products in packages not made of glass. Meanwhile, the market for auxiliary materials, packaging in particular, is constantly growing and developing, offering the new solutions for wine bottling. But the wines in other types of consumer packaging require a special storage conditions and drinkable objectively established and confirmed. In this regard, the purpose of our work was to study the change in the quality of wines in different types of packaging during storage. The main objectives of the study were to monitor the knowledge of the issue in this area; to evaluate the quality of wines, placed in various types of packaging, according to organoleptic and physicalchemical indicators; compare the degree of change in the quality of wines depending on the type of packaging in which the product is placed; to assess the impact of packaging on changes in the qualitative composition of wines. The material presented in this article assesses the existing types of packaging agents used for bottling the alcoholic beverages. The change in the quality indicators of wines depending on the type of packaging was researched, their comparative study was carried out. The change in interrelated physical and chemical parameters, which varied depending on the category of wine and the type of packaging agents is shown.