High-tech processing of secondary resources of winemaking
<p>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 an...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Odesa National University of Technology
2017-04-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | http://journals.gsjp.eu/index.php/foodtech/article/view/302 |
| _version_ | 1811228292218355712 |
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| author | G. Kasyanov T. Davydenko |
| author_facet | G. Kasyanov T. Davydenko |
| author_sort | G. Kasyanov |
| collection | DOAJ |
| description | <p>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 CO<sub>2</sub>ditartration for the removal of wine stone were solved.</p><p>White and red table grapes, grape pomace, grape seed oil, protein and CO<sub>2</sub>-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, CO<sub>2</sub>-extracts of seeds and skins of grapes and protein CO<sub>2</sub>-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.</p> |
| first_indexed | 2024-04-12T09:55:40Z |
| format | Article |
| id | doaj.art-97bf4ae80fee4e559cbf6a429097a7c8 |
| institution | Directory Open Access Journal |
| issn | 2073-8684 2409-7004 |
| language | English |
| last_indexed | 2024-04-12T09:55:40Z |
| publishDate | 2017-04-01 |
| publisher | Odesa National University of Technology |
| record_format | Article |
| series | Harčova Nauka ì Tehnologìâ |
| spelling | doaj.art-97bf4ae80fee4e559cbf6a429097a7c82022-12-22T03:37:42ZengOdesa National University of TechnologyHarčova Nauka ì Tehnologìâ2073-86842409-70042017-04-0111110.15673/fst.v11i1.302279High-tech processing of secondary resources of winemakingG. KasyanovT. Davydenko<p>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 CO<sub>2</sub>ditartration for the removal of wine stone were solved.</p><p>White and red table grapes, grape pomace, grape seed oil, protein and CO<sub>2</sub>-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, CO<sub>2</sub>-extracts of seeds and skins of grapes and protein CO<sub>2</sub>-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.</p>http://journals.gsjp.eu/index.php/foodtech/article/view/302grapesgrape pomacecream of tartarCO2-extractgrape juice |
| spellingShingle | G. Kasyanov T. Davydenko High-tech processing of secondary resources of winemaking Harčova Nauka ì Tehnologìâ grapes grape pomace cream of tartar CO2-extract grape juice |
| title | High-tech processing of secondary resources of winemaking |
| title_full | High-tech processing of secondary resources of winemaking |
| title_fullStr | High-tech processing of secondary resources of winemaking |
| title_full_unstemmed | High-tech processing of secondary resources of winemaking |
| title_short | High-tech processing of secondary resources of winemaking |
| title_sort | high tech processing of secondary resources of winemaking |
| topic | grapes grape pomace cream of tartar CO2-extract grape juice |
| url | http://journals.gsjp.eu/index.php/foodtech/article/view/302 |
| work_keys_str_mv | AT gkasyanov hightechprocessingofsecondaryresourcesofwinemaking AT tdavydenko hightechprocessingofsecondaryresourcesofwinemaking |