Development of Resource Effective and Cleaner Technologies Using the Waste of Plant Raw Materials

• Autorzy: Khomych Galyna , Krusir Galyna , Horobets Oleksandra , Levchenko Yuliia , Gaivoronska Zoia

Identyfikatory

DOI

10.12911/22998993/119814

• Języki publikacji: EN

Abstrakty

EN

The expediency of implementing a particular technology was determined by selecting the best ones from the point of view of environmental, economic and social aspects. The expediency of implementing a particular technology was determined by selecting the best ones from the point of view of environmental, economic and social aspects. The waste re-use is the second most acceptable technology, after waste prevention or minimization during production. This scientific work is dedicated to the waste re-use in food production. The article presents the results of the research and development of the technologies involving the use of organic waste – pomace of the juice production from Chaenomeles fruits. It was determined that the vegetable waste occupies a significant place among the total amount of food waste. The ways of using the waste from the production of Chaenomeles juice was developed and analyzed, which involve obtaining extract, gelling agent, powder, and the ways of their use in the technology of flour-based products were proposed. It was determined that the use of the powder from the pomace of Chaenomeles is the most effective, which allows not only the maximum use of raw materials, but also to improve the technology of production of flour-based products, shorten the fermentation process, extend the shelf life of the finished products and increase their biological value.

Słowa kluczowe

EN

resource effective and cleaner technologies; waste; Chaenomeles; pomace; extract; powder; gelling agent; yeast raised goods

• Wydawca: Polskie Towarzystwo Inżynierii Ekologicznej ; Lublin University of Technology
• Czasopismo: Journal of Ecological Engineering
• Rocznik: 2020
• Tom: Vol. 21, nr 4
• Strony: 178--184
• Opis fizyczny: Bibliogr. 14 poz., rys., tab.

Twórcy

autor

Khomych Galyna

• Department of Food industry technologies and restaurant industry, Poltava University of Economics and Trade, Koval Str., 3, Poltava, 36014, Ukraine

autor

Krusir Galyna

• Department of Ecology and environmental technologies, Odessa National Academy of Food Technologies, Оdessa, Kanatnaya Str., 65039, Ukraine

autor

Horobets Oleksandra

• Department of Food industry technologies and restaurant industry, Poltava University of Economics and Trade, Koval Str., 3, Poltava, 36014, Ukraine

autor

Levchenko Yuliia

• Department of Food industry technologies and restaurant industry, Poltava University of Economics and Trade, Koval Str., 3, Poltava, 36014, Ukraine

autor

Gaivoronska Zoia

• Department of Food industry technologies and restaurant industry, Poltava University of Economics and Trade, Koval Str., 3, Poltava, 36014, Ukraine

Bibliografia

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• 2. Characteristics of the impact on the environment of the food industry (2019) URL: http://manyava.org/publ/tekhnoekologija/tekhnoekologija/kharakteristika_vplivu_na_dovkillja_kharchovoji_promislovosti/22-1-0-268 20.06.2019
• 3. Cristian, O. 2010. Characteristics of the untreated wastewater produced by food indus-try. Analele Universităţii din Oradea, Fascicula: Protecţia Mediului, 15, 709-714.
• 4. Fedulova, Yu. et al. 2009. Biological features and economic value of Japanese henomeles. Sadovodstvo, Kiev 2009.
• 5. Global Footprint Network. National Footprint Accounts (2018). URL: http://www.data.footprintnetwork.org
• 6. Khomych, G. et al. 2016. The study of biologically active substances of Chaenomeles and the products of its processing. Eastern-European Journal of Enterprise Technologies. 4/11 (82), 29-35.
• 7. Levchenko Y. et al. 2016. The study of main physicalchemical parameters of chaenomeles and products of its processing. Eureka: Life Sciences. 3 (3), 50–56.
• 8. Khomych, G.P. & Horobets, O.M. 2016. Flour’s technology using chaenomeles. Thesis, New technologies and equipments of food technologies: materials of conference, 19–21.
• 9. Petruk, V.G. et al. 2019. Environmental protection technologies. P. 4. Technologies of food waste management. Odessa 2019.
• 10. Poliakova A.V. 2009. Investigation of the influence of vegetable powders on the vuglevody-amylase complex of wheat flour. Thesis, Coverage and technology of food production, 235–240.
• 11. Sawai-Kuroda, R. et al. 2013. A polyphenol-rich extract from Chaenomeles sinensis (Chinese quince) inhibits influenza A virus infection by preventing primary transcription in vitro, Journal of Ethnopharmacology, 146, 866–872.
• 12. Stessel, R.I. 2012. Recycling and resource recovery engineering: principles of waste pro-cessing. Springer Science & Business Media.
• 13. Tkach, N.I. et al. 2014. Investigation of the chemical composition of the henomeles fruit and its implementation in the juice production. Bulletin of Donetsk National University of Eco-nomics and Trade. Michael Tugan-Baranovsky. Ser. Technical Sciences, (1), 98-104.
• 14. Zaitseva, V.G., Nesterenko, O.V., & Onischenko, N.G. 2018. Greening the economy and business in waste management. Scientific Bulletin of Construction, 91, No. 1, 268-272.

Uwagi

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2020).