Thematic electronic scientific online journal NCFSCHVW

Fruit growing
and viticulture of South Russia



Droficheva Natalia


Candidate of Technical Sciences

Articles in journal: (total 11)

pdf
188 Кб
12 с.
Processing of fruit and berries production and grapes
Date posted: 14.01.2011   Informregistr code: 0421100126/00014
UDC: 634.5 : 664.8
Keywords: WALNUT, PERICARP, FORMATION OF QUALITY, VITAMINS, MINERAL COMPOSITION, ACIDS, CANNING PRODUCT

Annotation

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

How to cite
Droficheva N., Prichko T. FORMATION OF FRUIT WALNUT QUALITY DURING GROWTH AND ITS USE IN THE PRESCRIPTION COMPOSITIONS OF FUNCTIONAL FOODS [Electronic resource] // Fruit growing and viticulture of South Russia. 2011. № 7(1). pp. 133–144. URL: http://journalkubansad.ru/pdf/11/01/14.pdf. (request date: 04.10.2022).
pdf
572 Кб
16 с.
General agrotechnics (systems, technology)
Date posted: 15.01.2020
UDC: 664.8:634.11
DOI: 10.30679/2219-5335-2020-1-61-122-137
Keywords: DIGITAL TEHNOLOGIES, FOOD PRODUCTS, MATHEMATICAL MODELING OF RECIPE, VEGETABLE RAW MATERIAL

Annotation

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.

How to cite
Prichko T., Machneva I., Droficheva N. PREREQUISITES FOR THE INTRODUCTION OF DIGITAL TECHNOLOGIES IN THE FOOD PRODUCTION BASED ON VEGETABLE RAW MATERIALS [Electronic resource] // Fruit growing and viticulture of South Russia. 2020. № 61(1). pp. 122–137. URL: http://journalkubansad.ru/pdf/20/01/10.pdf. DOI: 10.30679/2219-5335-2020-1-61-122-137 (request date: 04.10.2022).
pdf
730 Кб
11 с.
Processing of fruit and berries production and grapes
Date posted: 15.03.2022
UDC: 634.1/7:581.19:664
DOI: 10.30679/2219-5335-2022-2-74-254-264
Keywords: SEA BUCKTHORN FRUITS, VITAMINS, BIOTRANSFORMATION, ENZYMES, TRENOLIN OPTI DF

Annotation

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.

How to cite
Prichko T., Droficheva N., Machneva I., Smelik T. BIOTRANSFORMATION OF CHEMICAL COMPONENTS OF SEA BUCKTHORN FRUITS UNDER THE ACTION OF THE ENZYME PREPARATION TRENOLIN OPTI DF [Electronic resource] // Fruit growing and viticulture of South Russia. 2022. № 74(2). pp. 254–264. URL: http://journalkubansad.ru/pdf/22/02/19.pdf. DOI: 10.30679/2219-5335-2022-2-74-254-264 (request date: 04.10.2022).
pdf
152 Кб
8 с.
Publishing of young scientists and postgraduates
Date posted: 15.07.2014
UDC: 634.5 : 664.8
Keywords: WALNUT, VARIETIES, CONTENT OF VITAMINS, BIOLOGICAL ACTIVE AGENTS, READY-MADE PRODUCT

Annotation

Work purpose is walnuts study in the different periods of maturing and the use of its fruits for improvement of food quality. The research of walnut in a dairy maturity, rowing in the Kuban is conducted, taking into account the varieties features. Biochemical analisis of fruit raw materials were conducted in the laboratory of storage and processing of fruits and berries of NCRRIH&V by the standard methods. In the walnut fruits it is noted the high content of potassium, calcium, sodium, magnesium, phosphorus and iron, and also microelements which are a part of various enzymes that influence on exchange processes in an mans organism. The most valuable microelement of walnut is the iodine, which quantity varies taking into account varieties features of fruits. On the basis of the conducted research the ready-made product of a special purpose "Fruits shredded Storeroom of vitamins" with use of walnut of dairy degree of maturity which fruits are a high source of biologically active agents, mineral macro- and microeltmtnts is developed. The total maintenance of natural antioxidants in 100 g of a ready-made product is 282,4 mg / 100 g due to introduction of a shredded walnut. It fills daily need of a man organism for vitamin C, polyphenolic substancts, pectin, mineral substances (potassium, calcium, magnesium, sodium), and also for 50% vitamin P and iodine. Use of walnut fruits of dairy degree of a maturity will allow to increase the quality of ready-made products and to give them the functional importance.

How to cite
Droficheva N. THE USE OF WALNUT TO IMPROVE THE QUALITY OF FOOD PRODUCTS [Electronic resource] // Fruit growing and viticulture of South Russia. 2014. № 28(4). pp. 118–125. URL: http://journalkubansad.ru/pdf/14/04/14.pdf. (request date: 04.10.2022).
pdf
777 Кб
11 с.
Processing of fruit and berries production and grapes
Date posted: 15.07.2020
UDC: 664.8:634.1
DOI: 10.30679/2219-5335-2020-4-64-323-333
Keywords: POLYPHENOLIC SUBSTANCES, BLACK CURRANT, ENZYME PREPARATION, HYDROLYSIS

Annotation

For more complete extraction of biologically active substances from black currant berries, as well as destruction of pectins and colloids, in the laboratory of storage and processing of fruits and berries, the enzyme preparation of Trenolin Thermo DF with high polygalacturonase activity (2042) was used, which contributed to an increase in the concentration of vitamins, polyphenolic and pectin substances in the juice. It is proved that the processing of berries with an enzyme preparation also affects their antioxidant potential, increasing it by two. To achieve the highest efficiency of extracting anthocyanins and other polyphenolic substances from the skin of the black currant berry, the method of pulp fractionation with step-by-step processing was applied. Enzymatic hydrolysis of high-molecular components of plant raw materials was carried out, depending on the structure of the hydrolyzed polymer and the desired degree of cleavage. The dependence of the yield of target components in easily digestible form on the time, concentration of preparation and temperature of fermentation was noted. The results of research are presented, taking into account the optimally selected parameters of enzyme processing and the type of berry raw materials. The yield of bioloqically active substances after four hours of fermentation increased taking into account the dosage of the introduced enzyme Trenolin Thermo DF. With an increase in its concentration, the content of vitamin C, P and anthocyanins changed proportionally. The highest yield of biologically active substances was observed when adding the enzyme preparation Trenolin Thermo DF to black currant pulp of 0.3 %. The optimal temperature for the highest yield of vitamins, polyphenolic and pectin substances from berry raw materials is 30 ºC. It is established, that the use of the enzyme preparation of Trenolin Thermo DF in the experimentally selected concentration, temperature and hydrolysis time allows increasing the yield of biologically active substances from black currant berries in an easily digestible form.

How to cite
Droficheva N. EFFECT OF THE ENZYME TRENOLIN THERMO DF PREPARATION THE YIELD OF BIOLOGICALLY ACTIVE SUBSTANCES FROM BLACK CURRANT BERRIES [Electronic resource] // Fruit growing and viticulture of South Russia. 2020. № 64(4). pp. 323–333. URL: http://journalkubansad.ru/pdf/20/04/26.pdf. DOI: 10.30679/2219-5335-2020-4-64-323-333 (request date: 04.10.2022).