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Information × Registration Number 0218U006994, 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 13-11-2018 Organization Dniprovsk state agrarian and economik university popup.description2 Research report: 131 p., 22 tables, 36 figures, 3 annexes, 118 references, Dispersing, chemical processing, ultrahigh-frequency treatment, contact nonequilibrium plasma, infrared radiation, food chain. The object of the study is technology of processing agricultural products using innovative methods of processing. The purpose of the work is to develop effective methods of impact on agricultural raw materials and to create resource-saving technologies for obtaining high quality food and feed products provided that food safety is enhanced. Methods of investigation - qualimetry, chemical, physico-chemical, microbiological, medical-biological, differential-thermal, gas-discharge visualization. The importance of losses of food raw materials in the global problems of the present day is analyzed and ways of their elimination in the stages of the supply chain are developed. It has been proved that infrared radiation using significantly reduces the duration of heat treatment and the installation for infrared processing of fruit and vegetable raw materials and pasty products is developed. On the basis of the investigated biological activity of the obtained compounds, a relationship between the structure of the molecule and its biological activity was revealed, which allows us to outline the pathways of directed synthesis of active chemicals. Chemical methods of grain processing at the production, primary processing and storage stage are developed. The expediency of dispersing raw materials in the technologies of grain products has been proved, and an improved laboratory disperser has been developed. Technological approaches to production are offered and recepies of sprouted bread and cookies made from dispersed grain are developed. For the first time, resource-saving effects from application of water treatment with contact nonequilibrium plasma for the production of whole grain bread at all levels of the food chain are substantiated. The expediency of simultanious usege of plasma-chemically activated water and non-traditional flour raw materials, in particular, by-products of pumpkin processing, has been established. The criteria of the influence of ultrahigh-frequency processing on the process of obtaining popgrain as snacks have been determined; air sorghum technology has been developed and optimized. Compex biotesting of water treated with plasma showed no negative effect on hydrobionts and rats. For the first time, it has been established that the use of spirulina, cultivated on plasma-chemically activated water, to feed tyliapia contributes to an increase in the yield of the final product. A system of measures has been developed to increase the level of safety of food and feed products and to reduce the number of food chain waste. Product Description popup.authors Гезь Яна Василівна Гончарова Олена Вікторівна Кошулько Віталій Сергійович Миколенко Світлана Юріївна Пальчиков Віталій Олександрович Соколов Володимир Юрійович Тимчак Дмитро Олександрович popup.nrat_date 2020-04-02 Close