Abstract.The information about problems and prospects of development of food production processes based on high-tech and knowledge-intensive technical solutions is presented. To accomplish these objectives the problems of rational growing of grapes, intensive methods of production of conventional and concentrated grape juice, application of CO2 ditartration for the removal of wine stone were solved.White and red table grapes, grape pomace, grape seed oil, protein and CO2-meal are the objects of the research. To evaluate the quality of raw materials, intermediate and finished products such devices as gas-liquid and thin-layer chromatography, and spectrophotometer were used. Obtaining of grape juice of white and red grapes with content of tartaric acid salts less than 1 %, food drying products and products of processing of grape pomace are the intermediate results of the research. Grape juice in flexible packages of «Pure-Pak» and «Doy-pack» types, CO2-extracts of seeds and skins of grapes and protein CO2-meal are the final objects of the research. Performed research allows us to make conclusions about expediency of high-tech methods of processing of raw materials for obtaining food products.Key words: grapes, grape pomace, cream of tartar, CO2-extract, grape juice. ШЛЯХИ ПЕРЕРОБКИ ВТОРИННИХ РЕСУРСІВ ВИНОРОБСТВАГ.І. Касьянова доктор технічних наук, професор, E-mail: Kasyanov@kubstu.ru Кафедра технології продуктів харчування тваринного походження Т.М. Давиденко, доцент кафедра англійської мови Кубанський державний технологічний університет, Московська вул., 2, Краснодар, Росія Анотація. Представлено інформацію щодо проблеми та перспективи розвитку процесів виробництва продуктів харчування на основі високотехнологічних і наукомістких технічних рішень. Розглянуто питання раціонального вирощування винограду, інтенсивні способи отримання звичайного і концентрованого виноградного соку, застосування способів СО2-детартраціі для видалення винного каменю.Об'єктами дослідження слугували білий і червоний виноград столових сортів, виноградні вичавки, виноградна олія, білковий СО2-шрот. Для оцінки якісного складу сировини, напівпродуктів і готової продукції використовували методи газорідинної та тонкошарової хроматографії, спектрофотометр. Проміжним результатом досліджень було отримання виноградного соку з білого і червоного винограду з вмістом солей винної кислоти менше 1 %, а також продуктів сушіння та переробки виноградної вичавки. Кінцевий результат досліджень -розфасований у гнучкі пакети типу «Пюр-Пак», «Дой-Пак» виноградний сік, СО2-екстракти з насіння і шкірки винограду і білковий СО2-шрот. Виконані дослідження дозволяють зробити висновки про доцільність використання високотехнологічних способів переробки сировини для отримання затребуваних продуктів харчування.Ключові слова: виноград, вичавки, винний камінь, СО2-екстракт, виноградний сік. After processing of grapes for juice or wine 35 to 40 % of pomace remain, which are not utilized practically. However, during rational processing of grape pomace valuable substances ...

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Grape pomace contains a complex of valuable and biologically active compounds. Drying is one of the main ways of microbiological stabilisation and preservation of the nutritional value of this secondary raw material. Kinetic parameters of dehydration of grape pomace from different industrially cultivated and processed varieties have been studied, namely, of the red grape varieties Cabernet and Shiraz, and of the white varieties Chardonnay and Riesling. Dependences of the moisture content in the process of convective drying at different drying agent rates have been obtained at a regulated temperature of 80 °C. The components of such an important technological parameter as the drying time have been determined. These components include the duration of the constant drying rate period Φ2 and the time of the decreasing drying rate period Φ1 of the two zones of the second drying period. The coefficients of the dehydration process have been calculated depending on the type of grape pomace processing. It has been shown that the discrepancy between the calculated and experimental results does not exceed ±3.9%. The specific features of the moisture yield of the pomace have been revealed, the pomace being viewed as a complex heterogeneous system with colloidal and capillary-porous properties. There are different types of its technological preparation: it can be fresh, frozen, fermented, and this makes for the fact that the drying time and drying rate may differ by 1.32–1.46 times. High preservation of valuable properties of grape pomace has been shown. Thus, the concentration of biologically active substances (BAS) in the total polyphenolic compounds is up to 69% of their initial concentration in the grape pomace samples, and the microbial contamination of the samples after drying is reduced by 51–82% of their initial contamination.

The secondary raw materials have been studied as sources of pectic substances necessary for the endo-ecological protection of the organism in the globally deteriorating living conditions of modern humans. The article reveals the significance and long-term benefits of such sources of pectic substances as fruit and seed coats, which are obtained in considerable quantities as a secondary raw material during the implementation of the technological process, and often do not find rational use. Research has been carried out on new prospective sources of pectin substances – secondary resources of processing soybean Glycine max (L.) Merrill, sainfoin Onobrýchis arenária, rapeseed Brassica napus L. oleifera, Sarepta mustard Brassica juncea (L.) Czern, and black mustard Brassica nigra (L.) W.D.J. Koch, castor bean Ricinus communis L., sunflower Helianthus annuus L. Fruit and seed coats of these plant species have been studied. The prospects of their secondary resources for pectin production have been shown. The assessment of the quantitative and qualitative characteristics of the pectic substances of the objects under study, as well as their fractional composition and analytical indicators, make it possible to characterize the potential functional, technological and therapeutic properties of pectin preparations. It has been indicated that in the polyuronid component (fraction of galacturonic acid), all the studied samples of surface tissues of soybean, mustard, sainfoin, sunflower, one rape variety meet international requirements for food pectin (52.87–73.22%), and one of them, the pectin from seed coat of the Valenta variety, meets the requirements for pectins for medical purposes (75.83%). Pectic substances of soybean, mustard, castor bean varieties are characterized by a high degree of esterification (62.37–76.88%) in contrast to the varieties of sainfoin and sunflower (45.29–55.15%). According to the degree of esterification, rape varieties are close to low-esterified pectiс substances – 59.34–61.48%. The prospects of using seed and fruit membranes as an unconventional secondary plant raw material to improve the environmental performance of production and to obtain a valuable therapeutic-and-prophylactic food ingredient have been substantiated.