Recovery of immature grapes in obtainment of nutritional compositions
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StatusThe thesis was presented on the 28 August, 2019Approved by NCAA on the 27 September, 2019 Abstract – 1.25 Mb / in romanianThesisCZU 664.85/86
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Keywords
immature grapes, organic acids, carbohydrates, ion exchange resin, tartar stabilization, acidifiers from grapes, juices, nutritional compositionsSummary
Thesis structure: the thesis consists of Introduction, four Сhapters, Сonclusions and Recommendations, Bibliography, Annexes; contains 101 basic text pages, 41 Tables, 50 Figures, 10 Annexes and 144 References. The obtained results are published in 21 scientific works.
Field of science: 253.01 - Technology of vegetable origin food products (Horticultural products).
Research goal: The research of immature grape with modern processes application for obtention of nutritiv compositions, based on fruit and vegetables matrices.
Research objectives: the study of the biochemical processes, determination of the grape harvesting period for the non-alcoholic products obtaining, the production of the experimental batch of acidifiers and juices, the research and the application of modern processes for the nonalcoholic grape products obtaining, the elaboration of the procedure for avoiding tartar sediments, identification of types of canned for acetic and citric acid substitution with natural grapes acidifiers, the technologies developing for the production of grape acidifiers and juices, fruit and vegetable canned with their application.
Scientific novelty and originality: For the first time in Republic of Moldova parameters immature grapes were established for acidifiers and juices obtaining, further these products were determinate molar ratio between organic acids, carbohydrates, phenolic and mineral substances.
Advantage of acetic and citric acids substitution to grape acidifiers in nutritive composition based on fruit and vegetables matrices was argumented scientifically.
The main scientific problem solved: elaboration and scientific argumentation a technology process of new grapes products obtaining (acidifier and juice) with applied innovative methods (pasteurization with reduced thermal effect and tartaric stabilization), which going to immature grapes recovery of Vitis labrusca and intraspecific autochthonous varieties; obtained products going to improving quality of nutritious compositions based on fruits and vegetables matrices.
Theoretical value: Obtained scientific results showed opportunities of tartaric stabilization and mild pasteurization methods implementation in acidifiers and juices obtaining process, further these products can be used like sourse of organic acids and carbohydrates in nutritious compositions.
Applicative value: Elaboration of processing immature grapes of Vitis labrusca and intraspecific autochthonous varieties technology process and obtaining acidifiers and juices for nutritious compositions from fruits and vegetables creation.
Implementation of scientific results: Research results have been approved at various national and international conferences and symposiums. The basic principles are included in the technological instruction for the production of natural acidulant and juice from Vitis labrusca varieties. The technologies for the production of grape acidifiers had been proposed to the Factory in Calarasi and the "Orhei-Vit" S.A. in Orhei.
Oficial Reviewers
- Rodica Sturza
doctor habilitat, professor, Technical University of Moldova - Liviu Vacarciuc
doctor, associate professor (docent)
Council's Members
- Pavel Tatarov, president
doctor habilitat, professor, Technical University of Moldova - Elisaveta Sandulachi, secretary
doctor, associate professor (docent) - Mircea Bernic, member
doctor habilitat, professor, Technical University of Moldova - Vavil Caragia, member
doctor, associate professor (docent), Practical Scientific Institute of Horticulture and Food Technology - Boris Carabulea, member
doctor, Technical University of Moldova
Theses
