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Information × Registration Number 0218U006428, 0116U007412 , R & D reports Title Development of food processing methods for resource-saving technologies and improving food security popup.stage_title Head Mykolenko Svitlana Yuriivna, Registration Date 11-05-2018 Organization Dnipropetrovsk state agrarian and economik university popup.description2 Report on research (intermediate): 76 pp., 16 tables, 12 figures, 39 sources. CHEMICAL TREATMENT, SUPERFLY-FREQUENCY TREATMENT, CONTACT NON-EQUILIBRIUM PLASMA, GRAIN, WATER, SPELT FLOUR, FAT-FREE PUMPKIN SEEDS FLOUR, ACUTE TOXICITY, SUBCHRONIC TOXICITY. The objects of research are the technology of obtaining pop-grains by microwave treatment; technology of grain storage; technology of production of bakery products of a functional purpose; safety of application of contact nonequilibrium low-temperature plasma for water treatment in food technologies. The purpose of the work is to substantiate the methods of processing food raw materials of plant origin by chemical methods and microwave radiation, to determine the effect of the functional and technological properties of non-traditional flour raw materials on preserving the quality of bread with the determination of the safety level of application of a contact nonequilibrium low-temperature plasma. Methods of research - general methods and methods of research (analysis, synthesis, abstraction, induction, generalization, modeling), intra- and interdisciplinary research methods (organoleptic, chemical, biochemical, histological, physicochemical, analytical, microbiological, biological, spectral, differential -thermal). The level of fungistatic, fungicidal, bactericidal, growth-regulating activities of framed amine derivatives, aminoalcohols, endic anhydride as promising disinfectants and the conditions for chemical processing of grain, taking into account changes in its microbiological parameters during storage, are determined. The mechanisms of the influence of the anatomical parts of the grain, the structure of its constituents, the chemical composition of the grain, the introduction of additional components for the preliminary preparation of raw materials for the process of obtaining pop-grains, and the determining factors of the influence of microwave treatment on the efficiency of the technological process are established. The mineral composition of spelled flour, flour from nonfat pumpkin seeds, the biological value of finished products and changes in the quality of bread during storage are examined. The safety of application of contact nonequilibrium plasma as an innovative method of water treatment by complex biotesting using phytoplankton, infusoria, zooplankton and fish. The level of subchronic toxicity of water exposed to contact nonequilibrium plasma and bread made with its use on rodents was revealed. It was established that there is no negative effect of the administration of the test substances on the living organism. The actual doses of the tested water after processing and bread wheat, manufactured using advanced technology, meet the need for human consumption of water and wheat bread, necessary to maintain the normal functioning of the body and the quality of life. Product Description popup.authors Гезь Яна Василівна Гончарова Олена Вікторівна Кошулько Віталій Сергійович Миколенко Світлана Юріївна Пальчиков Віталій Олександрович Пенькова Віта Василівна Соколов Володимир Юрійович popup.nrat_date 2020-04-02 Close