Published date: Nov 25 2019

Journal Title: KnE Life Sciences

Issue title: International Scientific and Practical Conference “AgroSMART – Smart Solutions for Agriculture”

Pages: 154–164

DOI: 10.18502/kls.v4i14.5601

P R Tagirovat-petimat@mail.ruState Oil Technical University named after Academician M.D. Millionshtchikov, Grozny, Russia

M S KhasikhanovState Oil Technical University named after Academician M.D. Millionshtchikov, Grozny, Russia

G I KasianovInstitute of Food and Processing Industry, Kuban State Technological University, Krasnodar, Russia

S S SaidulaevState Oil Technical University named after Academician M.D. Millionshtchikov, Grozny, Russia

L M MasaevaState Oil Technical University named after Academician M.D. Millionshtchikov, Grozny, Russia

A A DzhankhotovState Oil Technical University named after Academician M.D. Millionshtchikov, Grozny, Russia

M D MalaevaState Oil Technical University named after Academician M.D. Millionshtchikov, Grozny, Russia

Kh.I. KhamsurkaevState Oil Technical University named after Academician M.D. Millionshtchikov, Grozny, Russia

A technology has been developed for biopowders production from fruit raw materials grown in the Chechen Republic. The data on vacuum microwave drying of fruit raw materials under the influence of an amplitude-modulated magnetic field with carrier frequency of 180–20 kHz and modulating frequency of 10 to 30 Hz, with magnetic induction value of 5 mt. The proposed regimes of dehydration of fruit raw materials and its subsequent grinding by gas-liquid ”explosion”, providing the possibility of successful use in dried state in production technology of soft drinks. The peculiarity is the use of ecologically clean fruits of apricots, cherry plums, cherries, pears, melons and plums grown in Shelkovsky district of the Chechen Republic as raw materials. We studied physical and chemical indicators, content of phenolic substances and organoleptic indicators of fruit raw materials, powders and beverages. We also conducted comparative assessment. Under the influence of EMB ELF vacuum microwave drying of fruits contributes to better preservation properties of raw materials and finished powders. Organoleptic evaluation showed that non-alcoholic beverages produced on the proposed technology had intense color and more pronounced flavor of sweetness and acid compared to traditional non-alcoholic beverages. The advantage of this technology is the possibility to transport components for beverage production at unregulated temperature conditions to any location that is close to the consumer and carry out the production of soft drinks there.

[1] Batukaev, A.A., Khamurzaev, S.M., Borzaev, R.B., Gushkaeva, L.S. (2015). Prospects for innovative development for gardening in the Chechen Republic. Problems of agricultural complex development of the region, vol. 22, no. 2, pp. 5–11.

[2] Dovletmurzaeva, M.A., Chazhaev, M.I., Eskiev, M.A. (2015). State of agricultural complex of the Chechen Republic. FGU Science, no. 1(5), pp. 27–33.

[3] Zanin, D.E., Bakhmet, M.P., Miakinnikova, E.I. (2014). Food processing with energy of electromagnetic fields. Collection of materials of the international scientific and technical conference ``Modern scientific research and innovation in the field of application of supercritical technologies''. Krasnodar: Kuban State Technical University, p. 38–40.

[4] Zarmaev, A.A. (2014). Development of agriculture in the Chechen Republic based on principles of adaptive intensification. Bulletin of the Academy of Sciences of the Chechen Republic, no. 1(22), pp. 29–34.

[5] Inochkina, E.V., Miakinnikova, E.I., Iaralieva, Z.A. (2016). Characterization of powders production methods from fruits and berries. In the collection of materials of the international scientific-practical conference ``Achievements and problems of modern trends in processing of agricultural raw materials: technology, equipment, economics''. Krasnodar: Kuban State Technical University, pp. 174–176.

[6] Israilova, Z.R., Abdulkadyrova, M.A., Vakhaev, A.A. (2018). Investment attractiveness of agricultural complex of the Chechen Republic. Economy and Entrepreneurship, no. 8(97), pp. 490–494.

[7] Kasianov, G.I., Barishev, M.G., Reshetova, R.S., Khristuk, V.T., Zanin, D.E. (2017). Processing of agricultural raw materials with electromagnetic field of low frequency. Theory and practice. St. Petersburg: Troitskii mos, pp. 296.

[8] Kulikov, I.M., Minakov, I.A. (2017). Problems of providing country population with fruit products and ways to solve them. AIC: Economy, Management, no. 12, pp. 66–76.

[9] Kulikov, I.M., Minakov, I.A. (2017). Development of gardening in Russia: trends, problems and prospects. Agrarian Science of Euro-North East, no. 1(56), pp. 9–15.

[10] Lipina, S.A. (2014). Production of ecologically clean products is a priority for the development of agricultural complex of southern macro-region. Regional Economy. South of Russia, no. 2(4), pp. 73–80.

[11] Magomedov, A.M. (2015). Make more efficient use of agricultural potential of the region. Economy and Entrepreneurship, no. 5–2(58), pp. 1124–1128.

[12] Magomedov, A.M. (2015). Methods and problems of intensive gardening in region. Modern problems of science and education, no. 1–1, pp. 731.

[13] Nadikta, V.D., Shcherbakova, E.V., Olkhovatov, E.A. (2017). Technology of powdered food additives. Polythematic network electronic scientific journal of Kuban State Agricultural University, no. 131, pp. 659–667.

[14] Rizhikova, I.N.. Gubanov, R.S.. Maeva, I.V. (2017). Measures of state support of regional programs for development of agricultural complex of North Caucasus and Southern Federal Districts. Bulletin of North Caucasus Federal University, no. 4(61), pp. 112–123.

[15] Tagirova, P.R. (2014). Technological methods of grapes procession. Polythematic network electronic scientific journal of Kuban State Technological University, no. 100, pp. 521–533.

[16] Barragán-Ocaña, A., del-Valle-Rivera, M. del C. (2016). Rural development and environmental protection through the use of biofertilizers in agriculture: An alternative for underdeveloped countries?. Technology in Society, vol. 46, pp. 90–99.

[17] Goulas, V., Hadjisolomou, A. (2019). Dynamic changes in targeted phenolic compounds and antioxidant potency of carob fruit (Ceratonia siliqua L.). Products during in vitro digestion. LWT, vol. 101, pp. 269–275.

[18] Khan, M.K., Ahmad, Kh., Hassan, S., Imran, M., Xu, Ch. (2018). Effect of novel technologies on polyphenols during food processing. Innovative Food Science & Emerging Technologies, vol. 45, pp. 361–381.

[19] Çopur, Ö.U., Incedayı, B., Karabacak, A.Ö. (2019). Technology and Nutritional Value of Powdered Drinks. Production and Management of Beverages, pp. 47–83.

[20] Sá, R.R., Caldas, J. da C., Santana, D. de A., Lopes, M.V., Júnior, A. de F.S. (2019). Multielementar/centesimal composition and determination of bioactive phenolics in dried fruits and capsules containing Goji berries (Lycium barbarum L.). Food Chemistry, vol. 273, pp. 15–23.

[21] Han, Zh., Cai, M., Cheng, J.-H., Wen, D. (2018). Sun Effects of electric fields and electromagnetic wave on food protein structure and functionality: A review. Trends in Food Science & Technology, vol. 75, pp. 1–9.