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Документ Investigation of the intensive technology of food sprouts using organic acids(Scientific Route, Estonia, 2020) Kovaliova, Olena; Tchursinov, Yuriy; Kalyna, Viktoriia; Khromenko, Tatyana; Kunitsia, EkaterinaThe features of the intensive technology of getting food sprouts with organic acids as an intensifier of germination were studied. The aim was to establish the features of the intensive technology of producing sprouts of different crops with using organic acids at germination (butanedioic, 3-pyridine carbonic, pteroylglutamic). It is important to search new and safe germination stimulators of universal use. Such substances are just the studied organic acids, because positive changes of quality parameters of a ready product are traced at their use in the sprout technology. There was studied the sprout technologies that includes washing, disinfection, step-by-step air-water soaking of grains from different crops and their germination. As a disinfectant and growth stimulator at the stage of grain material soaking, there were used water solutions of the organic acids in the concentration diapason from 0.025 to 2.5 g/l. Due to their use, it became possible to get high-quality healthy food products, namely sprouts of different crops. Organic acid solutions stimulatethe germination process and allow to get an essentially higher amount of high-quality sprouts in shorter terms without chemical toxic admixtures. The research results of the influence of the mentioned organic acids on germination indices of different grains materials are presented. Optimal values of concentrations of active substances in solutions have been established. Comparing with the classic technology of using these acids as a growth stimulator for sprouts allows to decrease the total duration of material germination in 1.5–2 times. Due to that it becomes possible to initiate the industrial production of sprouts. The experimental studies proved the effectiveness of using organic acids at getting living sprouts. It is demonstrated, that their use allows not only to intensify grains germination, but also favors more active formation of sprouts. The presented technology of producing sprouts of different crops is innovative. The obtained grain raw materials may be used independently or as an important component of new food products.Документ Implementation of the plasmochemical activation of technological solutions in the process of ecologization of malt production(PC Тесhnology сеntеr, 2020) Kovaliova, Olena; Pivovarov, Olexandr; Kalyna, Viktoriia; Tchoursinov, Yuriy; Kunitsia, Ekaterina; Chernukha, Anton; Polkovnychenko, Dmytro; Grigorenko, Natalia; Kurska, Tetiana; Yermakova, OlenaThis study has established patterns in the plasmochemical activation of technological solutions in the process of malt production. Of importance is the application of innovative technologies to purify water and technological solutions used at malt enterprises that consume large quantities of water resources. A promising technology is the plasmochemical treatment of water and technological solutions in order to purify them and, partially or completely, destroy pathogenic microflora. Due to the use of plasmochemical activation, it has become possible not only to improve the malting process but also to reduce the consumption of water resources for technological purposes by 2‒3 times. This is achieved by improving the technological malting process and by the possibility of reuse of wastewater after its filtering and plasmochemical treatment. The experimental laboratory tests have proven the effectiveness of using plasmochemical activation of technological solutions in order to improve the qualitative indicators of wastewater and the possibility of reuse of such solutions after their plasmochemical activation. Applying the proposed method for treating technological solutions decreased the level of contamination of wastewater from malt production. Sewage contamination after activation decreased. Thus, pollution indicators decreased as follows: per dry residue – by 65‒95 %; the content of suspended substances – by 33‒66 %; residue after roasting – by 58‒79 %; total nitrogen – by 58‒80 %; P2O5 (phosphorus) – by 75‒88 %; K2O (potassium) – by 75‒ 92 %; CaO (calcium) – by 81‒92 %; Na2O – by 67–83 %; Cl- – not detected; oxidation – by 78‒95 %; BOC5 (biochemical oxygen consumption) ‒ by 92‒97 %; pH became alkaline. In plasmochemical treatment, there is a disinfection of wastewater, namely, during an activation mode of 60 min the phytopathogenic microflora (Aspergillus, Alternaria, Penicillium, Fusarium, Mucor) were destroyed. This indicates the effectiveness of the purification and decontamination of technological solutions. Its application is the key to the environmental safety of malt production when all its stages meet the requirements of "green" technologies.Документ Identification of patterns in the production of a biologically-active component for food products(PC Тесhnology сеntеr, 2020) Kovaliova, Olena; Tchoursinov, Yuriy; Kalyna, Viktoriia; Koshulko, Vitalii; Kunitsia, Ekaterina; Chernukha, Anton; Bezuglov, Oleg; Bogatov, Oleg; Polkovnychenko, Dmytro; Grigorenko, Natalia; Polkovnychenko, DmytroThe study reported here has established patterns in the intensive technology for making a biologically active component (the sprouts of legumes) whose germination involved natural fruit acids (citric, malic, grape). The choice of high-quality and safe stimulants is important for the germination of different grain raw materials. Such substances are the fruit acids of natural origin. Their application has made it possible to obtain a high-value component for healthy foods, namely, the sprouts of a variety of legumes. The experimental research has proven the effectiveness of using fruit acids as the effective intensifiers and disinfectants for the process of obtaining the legume sprouts. It has been shown that their use makes it possible not only to intensify the germination of legumes but also contributes to the more active formation of sprouts, and disinfects the seedbed. Thus, the use of aqueous solutions of fruit acids at the concentration of 0.25–1.25 % led to an increase in the following indicators: the germination energy, by 4–7 %; the ability to germinate, by 5–8 %; the length of the sprouts, by 3–11 mm; the weight of the sprouts, from 1 to 12 % depending on the crop. In addition, the composition of the sprouts has been investigated, which confirmed the biological usefulness and rationality of their introduction to the composition of food products as a biologically active component. The reported study has shown that they contain the elevated content of amino acids (by 3–50 % depending on the amino acid), vitamins(В1, В2, В3, В6, В12, РР, Е, С, А), the high content of protein (32 %) and extractive substances (44 %). This testifies to the biological and nutritional value of the sprouts obtained using intensive technology. The investigated technology for making legumes sprouts is innovative. The sprouts obtained can become highly nutritious components for new health food products.Документ Development of a technology for the production of germinated flaxseed using plasma-chemically activated aqueous solutions(PC Тесhnology сеntеr, 2023) Kovaliova, Olena; Vasylieva, Natalia; Stankevych, Serhii; Zabrodina, Inna; Mandych, Oleksandra; Hontar, Tatyana; Haliasnyi, Ivan; Kotliar, Oleh; Yanchyk, Oleksandr; Bogatov, OlegThe result of the research is the development of a technology for the production of germinated flaxseed using plasma-chemically activated aqueous solutions. The object of research was flaxseed. An urgent technological problem is the intensification of the bioactivation process of flaxseed and its effective disinfection. The expediency of using plasma-chemically activated aqueous solutions as an intensifier of the process of flaxseed germination and an effective disinfectant of food raw materials was experimentally proven. It is shown that the use of plasma-chemical activation of process solutions not only accelerates flaxseed germination, but also contributes to a more active accumulation of biologically valuable components in flax raw materials. The composition of flaxseed as a raw material derivative was analyzed. Germinated flaxseed, which is considered a high-value component of food products, was studied separately. An increase in the moisture content of flaxseed during the soaking process by 0.7–1.7 % was recorded. Seedling development increases by 2–9 mm. The germination energy and capacity increase by 5–12 %. The biomass of germinated seeds increases by 39–56 %. In the process of germination, the content of proteins in flaxseed increases from 21.88 to 23.71 %, reducing sugars from 2.37 to 4.02 %. The total content of amino acids increases from 3.64 to 10.38 % compared to the control, and 10 times compared to the raw material. A significant accumulation of vitamins was noted: B1, B2, B3, B5, B6, B7, B9, C, E. In addition, plasma-chemically activated solutions effectively disinfect germinated flaxseed. The technology can be applied in the production of enrichment components of food products. The developed technology will receive special attention in the production of functional food products