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Information × Registration Number 0222U002290, 0116U008010 , R & D reports Title Substantiation of resource-saving techniques for food processing popup.stage_title Head Mykolenko Svitlana Yu., Кандидат технічних наук Registration Date 11-02-2022 Organization Dnipro state agrarian and economic university popup.description2  The problem of losses of agricultural resources along the food chain is identified and ways to reduce them at different stages of the life cycle of agricultural and food products are identified. It is proved that the use of innovative methods of food processing allows to achieve a significant reduction in the duration of production processes and reduce energy and material costs in the production of high quality food products. Peculiarities of efficient processing of coriander seeds have been revealed, different technologies for obtaining coriander oil of high quality have been developed, in particular, promising food products enriched with petrazelin acid have been obtained. Promising ways of development of resource-saving technologies of hemp seed processing are revealed. Desintegration of bioactivated grain requires certain requirements for the preparation of the starting product, which should ensure the required level of microbiological safety. A laboratory desintegrator for grain processing has been constructed. Formulations of bakery products from disintegrated bioactivated grain of wheat, spelt, and corn, defatted pumpkin seed flour when using plasma-chemically activated water are substantiated. Peculiarities of obtaining pop-sorghum under conditions of food losses reduction are revealed. Technological approaches of resource-saving processing of agricultural raw materials for the production of high quality food products are substantiated. The peculiarities of processing of animal by-products to obtain a protein-mineral supplement with a high content of bioavailable calcium have been revealed. The technology of production of buttery shortbread cookies enriched with essential nutrients with high consumer qualities under the condition of resource-saving technological approaches has been developed. Product Description popup.authors Hez Yana V. Kalyna Viktoriia S. Sova Nataliia A. Tymchak Dmytro O. Kholobtseva Iryna P. Chursinov Yuriy O. popup.nrat_date 2022-03-09 Close