Search

Results:

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. 27 (2024 year), No. 2, DOI: 10.21443/1560-9278-2024-27-2

Gribkova V. A., Semenov E. V., Slavyanskiy A. A., Mitroshina D. P.
The process of sucrose crystallization in the supersaturated solution

Crystallization processes of the solid phase in supersaturated solutions of products of plant origin are used in processing technologies. The theory of diffusion (molecular) mass transfer of the target substance has become widespread when solving problems of technology improvement. The driving force of this process is the difference in the concentration of the solid phase in the solution towards the crystallization center, where the concentration of the solid phase is reduced. During the analytical and quantitative study of the process of solid phase deposition in the crystallization center, Fick's diffusion laws have been used. The influence of solution temperature, concentration of the solid phase, its geometry and dispersed composition on the course of this process have been considered. Based on a diffusion model of the process of crystal formation of sucrose in a vacuum apparatus, a numerical analysis of factors in sugar production technology not covered in the literature has been presented. The problem of quantitative analysis of the process of sucrose crystallization in the working volume of a vacuum apparatus for the production of sugar and other products of plant origin of high commercial standards requires further in-depth study.

(in Russian, стр.9, fig. 4, tables. 0, ref 18, AdobePDF, AdobePDF 0 Kb)

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

Gribkova V. A., Mitroshina D. P., Slavyanskiy A. A., Nikolaeva N. V., Litvyak V. V., Shilov V. V.
Development of food products based on cyclodextrins

The production of a new generation of food products with pre-established quality requirements is one of the priority areas of development of the modern food industry. It is especially important to note the need for a more complete use of socially significant food products for these purposes, which also includes white sugar. Crystalline white sugar is not only an energy-important component of nutrition, but also a raw material for a number of food industry sectors. These include, for example, confectionery production, where the annual demand for it is about 1 mln tons. Imparting new nutritional properties to sugar will expand the range of products based on it. The use of iodine may be relevant in this area, since the problem of iodine deficiency in Russia still exists and has not lost its relevance. However, the implementation of such an approach is associated with technological features, including the creation of iodized products. Expanding ideas on how to solve this problem has required appropriate analysis and substantiated research for a deeper understanding of it. Moreover, special attention has been paid to the mechanism of iodine encapsulation when creating new sugar-containing products on its basis. Preliminary approaches to this problem have shown the possibility of using starch production products – cyclodextrins (CD) – for this purpose. Therefore, this paper not only examines their main properties and features, but also attempts to understand the mechanism of complex formation of CD with iodine. The results obtained have shown the prospects for using ?-CD in the food industry to expand the range of new sugar-containing products and, in particular, their importance in solving the problem of iodine deficiency.

(in Russian, стр.13, fig. 8, tables. 0, ref 53, AdobePDF, AdobePDF 0 Kb)