Identification of the effect of ripening conditions on the yield of rose hips and their processed products

Eastern-European Journal of Enterprise Technologies, Journal Year: 2024, Volume and Issue: 4(11 (130)), P. 26 - 35

Published: Aug. 30, 2024

Wild rose hip fruit, pulp, beverage, nectar, as well technological methods and tools are taken the object of research. Rose hips have a, bright red color a rich chemical composition, which makes it very important raw material for industry. However, insufficient research slows down this work use materials inefficient. With in mind, aim was to study mechanical characteristics femur, considered industrial processing. The reflection ripening conditions on mechanical, physical properties hips, influence processing methods, especially hot processing, quality product has been established. Research shown that percentage fruit cultivation Dashkasan region lowest, highest Gadabay region, Goygol took an intermediate position. Latin hardness fruits grown 6.41 N. with 5.56 N 5.47 This indicator plays role storage fruits. As result treatment, amount dry matter pulp beverage increased slightly, titratable acids, ascorbic acid pH decreased. An increase total phenolic compounds observed during initial heat treatment noted be much lower beverage. Hot had reducing effect acid, is one main components indicators thigh. obtained results can used individual family farms food industry

Language: Английский

Identifying the influence of various technological techniques on the indicators of the composition of bunches and wine samples of the madras grape variety

Eastern-European Journal of Enterprise Technologies, Journal Year: 2024, Volume and Issue: 6(11 (132)), P. 50 - 62

Published: Dec. 27, 2024

The object of research is wine samples obtained by maceration seeded and seedless skins from the autochthonous Madrasa grape variety. studies were conducted on variety influence mechanical composition bunch applied technological methods quality indicators was not been studied. For four variants with different numbers bunches stored in tin, amount lactic juice % 83.85–86.03 %, structural index 5.2–6.2, no big difference noticed between variants. phenolic compounds higher fermentation pulp seed than without seed. highest (1.87 gAE/L) during alcohol fermentation, lowest (1.22 rest period. anthocyanins peel seeds 0.118 gMvd-3-0-glu/u, this 0.137 gMvd-3-0-glu/u seeds. After those 0.140 0.208 reaching maximum, respectively. variety, macerated for 48 96 hours, divided into two parts, one which fermented natural yeasts (TQ) other cultured (MMQ). total acids TQ lower that MMQ samples, aromatic compounds, contrary, naturally yeasts. These are important production terms regulating number clusters barrel processes occurring stages production. results can be used family farms wineries

Language: Английский