Effect of combination of pectin substances on viscosity of their aqueous solutions

Хатко, З. Н.; Титов, С. А.; Ashinova, A. A.; Kolodina, E. M.

doi:10.20914/2310-1202-2019-2-133-138

Cited by 7 publications

(1 citation statement)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In the future, its share will be 60-65% of the area. According to the Ministry of Health of the Russian Federation, the physiological norm of apple consumption per year should be 50 kg, per day -137 g/person [2,3]. Apples are in great demand due to their taste qualities.…”

Section: Introductionmentioning

confidence: 99%

Comparative assessment of apple fruit storability during storage in different modes of the cooled medium

et al. 2021

View full text Add to dashboard Cite

The article presents the research results of the effect of post-harvest treatment with Phytomag preparation of fruits of 21 apple tree varieties of domestic and foreign breeding on their storability and quality. The purpose of the research is to determine the effectiveness of the combined effect of such technological techniques as post-harvest fruit treatment with Phytomag preparation and their storage in conventional (CGD) and regulated (RGD) gas dynamics on the formation of quality and storability of apples grown in the Crimea. The data obtained showed that the treatment of fruits with an ethylene inhibitor Phytomag during storage in conventional and regulated gas dynamics reduces losses, depending on the variety, by 1.5-1.8 times. It is established that the processed fruits retain their original marketable appearance, have high quality components during the entire storage period and after opening the refrigerating chambers, selling the fruits and bringing them to the consumer. It is proved that in the conditions of the Crimea such varieties as Tavria, Krymskoye Zimnee, Krymskoye, Orion, Kimmeria, Brebern, Fuji, Idared, Pink Lady can be successfully stored in a conventional gas dynamic with post-harvest treatment with preparation inhibiting ethylene synthesis. The advantage of storage in regulated gas dynamic was shown by the varieties Aromat Kryma, Predgornoye, Golden Delicious, Crispin, Granny Smith, Glouster, Gala, Jonagold.

show abstract

Section: Introductionmentioning

confidence: 99%

Comparative assessment of apple fruit storability during storage in different modes of the cooled medium

et al. 2021

View full text Add to dashboard Cite

show abstract

Study of the process of heating water in the plant for the preparation of grain molasses

Bulatov

Nechaev

Shamin

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

In the Russian Federation, grain molasses is gaining wide popularity when feeding farm animals. Developed technologies for its preparation include the process of heating water. Existing installations for the production of grain molasses conduct water heating in the pump due to cavitations. We proposed to use a passive chopper to speed up the process of preparing molasses and improve its quality. The article presents the description of the installation, methods of research and results of water heating in the installation. The influence of the following factors on the heating rate and power consumption was studied: distance from the nozzle to the grate, the angle of inclination of the grate. The assessment of the working process of the plant was carried out by the rate of water heating and the specific cost of electricity for its heating. As a result of research optimum parameters of the passive chopper at which heating occurs faster and with smaller expenses of the electric power are revealed. The studies of water heating in the plant for the preparation of grain molasses allow us to conclude about the possibility of intensification of the process and reducing energy costs for its implementation by changing the parameters of the grid installation. In this case, preference is given to the heating method with the use of an angled grille.

show abstract

A study on the synergetic interaction of kappa-carrageenan with konjac gum

Tunieva

Spiridonov

Насонова

2021

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

The polysaccharide structure-forming agent carrageenan has found wide application in food production. One of its advantages is an ability to show synergism with different hydrocolloids - xanthan gum, guar gum, locust bean gum and others. The possibility of the combined use of carrageenan and konjac gum to produce strong stable gels was studied in this work. The objects of the research were 1% gels of refined kappa-carrageenan (E407) and konjac gum (E 425 (i)) in different concentrations with the following ratios of carrageenan and konjac gum: control - 1 : 0; No.1–7 : 1; No.2–3 : 1; No.3–5 : 3; No.4–1 : 1; No.5–3 : 5; No.6–1 : 3; No.7–1 : 7; No.8–0 : 1. A quantity of syneretic moisture was determined in the prepared gels during cold storage for 14 days; gel hardness and springiness were determined using a universal testing machine Shimadzu AGS-1kN series (Japan). It was found that introduction of konjac gum in an amount of up to 0.625 % into the composition of the kappa-carrageenan gel facilitated an increase in gel hardness and elasticity with the exponential dependency. The following increase in the gum dosage led to a reduction of gel hardness and springiness. The use of konjac gum did not have a significant effect on carrageenan syneresis. It was established that the optimal ratio of carrageenan and konjac gum for producing strong and plastic gels was 1:1.

show abstract

Effect of combination of pectin substances on viscosity of their aqueous solutions

Cited by 7 publications

References 6 publications

Comparative assessment of apple fruit storability during storage in different modes of the cooled medium

Comparative assessment of apple fruit storability during storage in different modes of the cooled medium

Study of the process of heating water in the plant for the preparation of grain molasses

A study on the synergetic interaction of kappa-carrageenan with konjac gum

Contact Info

Product

Resources

About