Деталі
Опубліковано: П'ятниця, 11 січня 2019, 09:42
Перегляди: 1301
06. RESEARCH OF CHANGE OF TECHNOLOGICAL QUALITY OF SORGHUM SACCHARATUM JUICE IN THE PROCESS OF STORAGE OF STEMS
https://doi.org/10.31073/foodresources2018-11-06

 

N. Grygorenko, S. Danylenko, N. Stangeeva
Pages: 48-55
 
Abstract
The article presents the results of research on the storage of sorghum sugar stalks for industrial use. Particular attention is paid to the organization of a constant and uniform supply of raw materials for the processing of sugar sorghum for food and technical needs. Under the conditions of the solution of this issue it is possible to organize a technological process for obtaining quality products in the required volumes. One of the main factors in extending the length of the production season for the processing of sorghum is the possibility of storing stems of sorghum as industrial raw material. The presence of different perspectives on the shelf life of sorghum indicates the uncertainty of the nature of the changes in processes occurring in the raw material during storage and which shelf life of the raw material is optimal. Therefore, the research was aimed at determining the optimal shelf life of raw materials without significant changes in the technological and microbiological quality of sugar sorghum juice. The subject of studies were samples of Sorghum saccharatum sap, obtained by pressing of crushed stems that were deposited were analyzed. Two hybrids of Sorghum saccharatum – Mamont and Zubr (selection by National Center of Seed and Nutritional Sciences) for the curing experiment were chosen. In solving the set goal, standardized physic-chemical and microbiological research methods were used in the work. The results of the conducted research it has been established that physiologically mature stems of sorghum are preserved for a month, in conditions of laying them without signs of disease this allows to obtain sap without significant changes in the indicators of technological quality. Implementation of the established shelf life of sugar sorghum on an industrial scale can significantly extend the production season for the processing of this raw material and reduce the cost of the final product.
 
Key words: sorghum saccharatum, shelf life, stems, technological quality, sorghum juice, microbiological indices, disease, brown spot
 
References
1. Mengoni, O., 1976. Sorgo zuccherino e I suoi sciroppi. Lindustria saccarifera italiana Italy, 69(1), 5-10.
2. Kadyrov, S.V., V.A. Fedotov, A.Z. Bolshakov, Yu.N. Klepko, S.M. Bondarenko, A.N.Krickij and O.A. Usatova. 2008. Sorgo v CChR (nauchnoe izdanie) – Sorghum in the TAC (scientific edition). Rostov to the Don: ZAO «Rostizdat», 80 (in Russian).
3. Ferraris, R. and G. Steward. 1979. Ispolzovaniye sakharnogo sorgo v kachestve syria dlya polucheniya sakhara – The use of sugar sorghum as a raw material for the production of sugar. Journal Australian Institute Agricultural Science, 45(3), 156-164 (in Russian).
4. Delavier. 1970. Sorghum für die Zuckerproduktion. Z.f.d. Zucekind, 20(12), 640-641.
5. Kupchik, M.P., L.P. Reva, N.I. Stangeeva. 2007. Tehnologiya cukristih rechovin. Laboratornij praktikum – Technology of sugary substances. Laboratory workshop. Kyiv: National University of Food Technology, 393 (in Ukranian).
6. DSTU 4323:2004 Cukor. Metodi viznachannya mikrobiologichnih pokaznikiv – DSTU 4323:2004 Sugar. Methods for the determination of microbiological indicators. In forse: 2005-10-01. Kyiv: Derzhspozhyvstandart Ukrajiny – State Commerce Committee of Ukraine for food technical regulation and policy support (in Ukranian).
7. DSTU GOST 30726, IDT. Ukraine Produkti harchovi. Metodi viyavlennya ta viznachennya kilkosti bakterij vidu Escherichia coli. 2001. – DSTU GOST 30726, IDT. Food products. The methods for determining the number of bacteria of the species Escherichia coli. In forse: 2003-01-01. Kyiv: Derzhspozhyvstandart Ukrajiny – State Commerce Committee of Ukraine for food technical regulation and policy support (in Ukranian).
8. Skorij, V.M. 2009. Energetichni roslini v Ukrainе. K: Feniks – Energy plants in Ukraine. Kyiv: Feniks, 224 (in Ukranian).
9. Zapolska, N.M. and K.M. Shendrik. 2015. Osoblivosti rozvitku buroyi plyamistosti sorgo cukrovogo ta zahodi po yiyi obstezhennyu. Bioenerhetyka. – Features of the development of brown spotting sugar sorghum and measures for its inspection. Bioenergy. 2, 31 (in Ukranian).
10. Grigorenko, N.O., V.O. Shtangeyev, L.M. Homichak and I.G. Grinenko. 2016. Shlyahi poshuku rozshirennya asortimentu produkciyi cukrovoyi galuzi Ukrayini. Tsukor Ukrainy. K. – Ways of searching for expansion of the assortment of products of the sugar industry of Ukraine. Sugar Ukraine. Kyiv, 6-7(126-127), 41-44.
11. Bobrovnik, L.D. 1994. Fiziko-himichni osnovi ochistki u cukrovomu virobnictvi. K.: Vyshcha shk. – Physico-chemical basis of purification in sugar production. Kyiv: Higher school, 255.

naas logo mes logo