Studying the Properties of Grape Pomace as of an Object of Drying

Деревенко, В.В.; Kasyanov, G. I.; Pylypenko, L.

doi:10.15673/fst.v12i2.937

Cited by 4 publications

(2 citation statements)

References 4 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Product quality is an important aspect in the implementation of any technological solution for food production [1,2,3,4], especially for dietary nutrition [5,6,7,8,9,10]. An important role in ensuring the quality of finished products when producing canned foods for dietary nutrition is played by technological features, both of the preliminary preparation of raw materials and the final mandatory stage in the production of canned foods, pasteurization.…”

Section: Introductionmentioning

confidence: 99%

New technological and technical solutions in dietary pear compote production

et al. 2020

View full text Add to dashboard Cite

Perfection of technological processes, both in preliminary preparation of raw materials and during the final mandatory step of pasteurization, plays a key role in ensuring the quality of finished products, which is important in the production of canned dietary products. The aim of the research was to develop a more efficient way of blanching raw materials with its hardware and soft pasteurization modes, which will allow the production of high quality and competitive compotes for functional nutrition. We have developed and proposed a method of pulse-steam blanching of raw materials directly in glass jars with saturated water vapor, instead of the traditional method using hot water. The essence of the method is as follows. Fruits stacked in jars are pulse heated for 100-160 seconds (depending on the volume of the container) with saturated water vapor with temperature of 105-110 °C, and then fed into jars with cycles of 10 and 10 seconds respectively. The use of pulsed supply of saturated water vapor contributes to achieving more even heating of the fruit, which are characterized by a relatively large internal thermal resistance, causing overheating of the surface layers, and also provides an increase in the temperature of the product, which allows to pour into the jars syrup at relatively high temperature (97-98 °C), while the traditional technology accounts for the temperature of only 80-85 °C. Implementation of this method ensures the temperature level of the product entering the pasteurization stage being 78-80 °C, as opposed to the traditional method, where the temperature of the product is 45-48 °C. After that, the jars will be filled with syrup with a temperature of 97-98 °C, sealed and sent for pasteurization on accelerated modes. To implement the new method of blanching, the design of the device for pulse-steam blanching of fruits in glass jars has been developed. New thermal sterilization regimes have been developed, taking into account the increased temperature of the product after sealing and improved technology for the production of pear compote. The results of physical and chemical testing confirm the high quality of the finished product.

show abstract

Section: Introductionmentioning

confidence: 99%

New technological and technical solutions in dietary pear compote production

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Scientific and technical literature provides information on how to divide grape pomace into seeds and skins [3,6]. It was established that dry, non-fermented extract contains 25% of seeds, 25% of crests and 50% of skins.…”

Section: Introductionmentioning

confidence: 99%

Food and Ecological Safety of Grape By-Products

Tagirova¹,

Khasikhanov²,

Kasyanov³

et al. 2018

International Scientific and Practical Conference "AgroSMART - Smart Solutions for Agriculture" (AgroSMART 2018)

View full text Add to dashboard Cite

The import substitution program contributed to intensive growth of domestic viticulture and winemaking. In the southern regions of Russia, more than 250 thousand tons of grapes are processed into juice and wine every year. More than 50 thousand tons of grape pomace can be used for producing more than 1 thousand tons of grape oil and tens of tons of protein filler, dietary fiber, pectin and organic acids. However, secondary raw materials are usually not immediately sent for processing. Therefore, grape by-product safety issues are relevant. The article suggests methods for processing byproducts of grape varieties grown in the Chechen Republic. It describes a method of gentle drying of grape pomace which preserves maximum valuable components. Technological parameters for extracting valuable components from dry grape seeds and skins using liquid carbon dioxide are suggested. Information for identifying the chemical composition of carbohydrate-protein-lipid meal from grape seeds and recommendations on its use as a food fortifier are given. Technological methods for producing natural food supplements from secondary products of viticulture and winemaking involve using a new class of supplements-CO2-extracts and CO2-meal from seeds and skin of the grape variety grown in Naursky district of the Chechen Republic. Owing to developed comprehensive preventive measures, strict production control of all production stages can be carried out and measures aiming to ensure safety of fortified products and prevent food diseases can be taken. The study confirmed food and ecological safety of products which contribute to human health.

show abstract

High-temperature multilevel sterilization of canned goods with heat recovery and its constructive and technological support

et al. 2021

View full text Add to dashboard Cite

New technical solutions improving the process of thermal sterilization of canned products through the use of multilevel high-temperature modes and heat recovery have been considered and proposed. The essence of the developed method lies in the fact that the heat released by cooling cans with the product that has undergone thermal sterilization is used to heat other cans with the product queued for sterilization. In this mode of heat treatment, except in the last stage, the heat emitted by cooled cans that have already undergone heat treatment is used to heat up the canned food. Hence, the use of the principle of heat recovery by cooling canned products in the baths where others are simultaneously heated provides a significant saving of heat energy and water. Depending on the temperature parameters at different stages of the heat treatment, the heat recovery rate can reach up to 90%. The method also provides savings on cooling water. For the practical implementation of the developed method, the design of the device for multilevel high-temperature thermal sterilization of canned food with heat recovery has been developed. On the basis of experimental studies, new, multilevel high-temperature modes of apple compote sterilization have been developed.

show abstract

Studying the Properties of Grape Pomace as of an Object of Drying

Cited by 4 publications

References 4 publications

New technological and technical solutions in dietary pear compote production

New technological and technical solutions in dietary pear compote production

Food and Ecological Safety of Grape By-Products

High-temperature multilevel sterilization of canned goods with heat recovery and its constructive and technological support

Contact Info

Product

Resources

About