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Vol. 26 (2023 year), No. 3, DOI: 10.21443/1560-9278-2023-26-3

Slavyansky A. A., Mitroshina D. P., Gribkova V. A., Ermolaev V. A., Bondarchuk O. N.
Beet pulp of sugar production and prospects for its use

Due to the latest scientific achievements new opportunities have appeared for deeper processing of not only raw materials, but also by-products of the country's agro-industrial complex. Beet sugar production is a source of a number of by-products such as beet pulp, molasses and filter cake. Domestic sugar production refers to material-intensive industries, since the volume of vegetable raw materials, as well as by-products formed in the technological process, is several times higher than the yield of finished products – white sugar. Insufficient attention to the problems of more complete processing of by-products of sugar beet production may be the cause of environmental degradation. Currently, not only the regulatory documentation regulating the quality indicators of raw materials used and finished products of the industry has been updated, but also the definition of by-products of sugar production, formed in the production of white sugar, has been clarified. In particular, by-products of the sugar beet industry can be used to extract useful components from them, suitable for the production of new food products with increased nutritional value. The main attention in the paper is paid to promising areas for the use of beet pulp for the production of new types of food products. A method has been developed for the production of sugar syrup enriched with pectin extract of beet pulp. The addition of beet pulp pectin extract to the syrup not only increases the nutritional value, but also improves its technological properties while expanding the range of new types of food products and their properties.

(in Russian, стр.12, fig. 6, tables. 5, ref 23, AdobePDF, AdobePDF 0 Kb)

Vol. 28 (2025 year), No. 2, DOI: 10.21443/1560-9278-2025-28-2

Ermolaev V. A., Bondarchuk O. N., Makhacheva E. V.
Research of caviar vacuum drying processes

Fish caviar is a valuable product with high nutritional and taste qualities. Caviar contains a large amount of protein, which is one of the significant criteria for food products. Essential acids contained in caviar are of particular value. They cannot be synthesized in the human body and enter it only with food. The search for effective ways to preserve red caviar using new types of preservatives, as well as various technologies that ensure the high quality of this product, is a promising direction. The studies conducted by the authors have shown that a possible way to process caviar into a long-term storage product is its drying. Dehydration allows you to significantly extend the shelf life of caviar without adding preservatives. It is worth noting that dried caviar can be ground into powder for adding to other products and enriching them with useful substances. Vacuum drying has been chosen as a method of drying caviar, since it is vacuum drying that can dehydrate food products while maintaining their quality indicators. The paper presents experimental studies that have allowed us to identify the most rational parameters for vacuum drying of caviar: heating temperature of 40 °C, residual pressure of 5 kPa, heat flow density of 3–4 kW/m2, layer thickness of 10–20 mm. With the specified parameters, the drying time is 270–370 min, and the organoleptic assessment is 38–40 points out of 45.

(in Russian, стр.11, fig. 8, tables. 3, ref 27, AdobePDF, AdobePDF 0 Kb)