Scientific Research Laboratory of Food Technologies
Research Topic:
“Development of Innovative Technologies for Food and Culinary Products”
Justification and development of new and improvement of existing technologies for chilled and preserved fruit-berry products.
The research is dedicated to substantiating the scientific foundations and developing practical measures for the use of antioxidant compositions in the processing of fruit-berry products before further refrigerated storage.
As a result of the research:
– Complex antioxidant compositions have been developed and scientifically substantiated.
– Optimal concentrations of active substances have been determined.
– A technology for storing fruit-berry products using antioxidant compositions has been developed, the application of which will contribute to reducing losses and preserving their nutritional and biological value.
Improvement of Green Crop Storage Technology
The research is dedicated to justifying and enhancing the storage technology of green vegetables based on agricultural hydrogel and antioxidants.
As a result of the research:
– Optimal concentrations of antioxidant substances in the nutritional environment based on agricultural hydrogel have been established and justified.
– A comprehensive antioxidant composition for incorporation into the nutritional environment has been developed.
– A storage technology for parsley based on agricultural hydrogel and antioxidants has been developed, which can be implemented using existing technological methods.
Justification and Development of New and Improvement of Existing Technologies for Chilled and Preserved Vegetable Products
The research is dedicated to developing scientific foundations for storing fruit vegetables using treatment with bioactive substances.
As a result of the research:
– Scientifically substantiated and developed compositions of bioactive substances for post-harvest treatment of fruit vegetables.
– Scientifically substantiated and developed a technology for post-harvest treatment and storage of fruit vegetables with heat treatment using antioxidants.
Development of food and culinary product technologies with functional properties.
The research focuses on the creation of new elements in the production technology of preserves from fruit-berry raw materials and layered apple marmalade.
Justification of innovative technologies for the production of functional products based on mushroom raw materials.
The research is dedicated to scientifically substantiating the technological foundations of preserving mushrooms of the genus Agaricus.
As a result of the studies:
– It has been established that, based on the overall characteristics of the morphological features of mycelium and fruiting bodies of Agaricus mushrooms, strain 2301 of the common mushroom and strain 2314 of the oyster mushroom, the latter has significant technological advantages for canning using pickling and fermentation methods.
– It has been proven that, for the prolonged storage of preserves made from the fruiting bodies of the Agaricus genus, methods of rigorous pasteurization and fermentation should be employed as necessary.
Improving the technology of poultry meat preservation using natural phenolic compounds.