Category Archives: Processing

Production of dehydrated plant products: theory and Russian practice

Posted on 25.03.2026 by secretar

UDC 664.8.047 https://doi.org/10.25630/PAV.2026.46.92.003 Yanchenko E.V., Ivanova M.I., Mashkova N.N., Kaukhcheshvili N.E., Gryzunov A.A.

Spicy aromatic plants from the Lamiaceae family as sources of antioxidants in the diet

Posted on 13.03.2026 by secretar

UDC 633.25:581.19:631.524.85 https://doi.org/10.25630/PAV.2026.16.79.002 Malankina E.L. Eremeeva E.N.

Posted in Processing | Tagged antioxidant activity, aromatically herbs, essential oil, flavonoids, polyphenols | Comments Off

Substantiation of the methods of dehydration of raw materials in the production of dried carrots

Posted on 13.01.2026 by secretar

UDC 633.432:664.8.047 https://doi.org/10.25630/PAV.2025.42.28.005 Yanchenko E.V., Kaukhcheshvili N.E., Borzov S.S., Yanchenko A.V., Kornev A.V.

Posted in Processing | Tagged carrot, convective drying, dehydration, freeze-drying vacuum drying, low-temperature vacuum drying, organoleptic indicators, quality, raw materials | Comments Off

The use of abscisic acid in the technology of food potato storage

Posted on 20.11.2025 by secretar

UDC 633.491:631.243.42 https://doi.org/10.25630/PAV.2025.82.96.004 Maslovskiy S.A., Mudrechenko S.L., Soldatenko A.A., Mitin D.N., Tsygankova K.Yu.

Posted in Processing | Tagged abscisic acid, diseases, potatoes, processing, shelf life, storage, weight loss | Comments Off

Comparative evaluation of modern broccoli hybrids as raw materials for various types of drying

Posted on 20.11.2025 by secretar

UDC 664.8.047: 635.356 https://doi.org/10.25630/PAV.2025.35.96.003 Yanchenko E.V., Ivanova M.I., Kaukhcheshvili N.E., Gryzunov A.A., Virchenko I.I., Kornev A.V., Borzov S.S.

Posted in Processing | Tagged broccoli, convective drying, freeze-drying vacuum drying, low-temperature vacuum drying, powder, vitamin C | Comments Off

A new approach to the selection of components for food fortification

Posted on 02.10.2025 by secretar

UDC 339.13 https://doi.org/10.25630/PAV.2025.16.55.004 Yankovskaya V.S., Dunchenko N.I.

Posted in Processing | Tagged fortification, functional food ingredients, functional food products, methodology, product design, regulatory requirements | Comments Off

Fortification of food products with cryopowders from vegetable crops

Posted on 02.10.2025 by secretar

UDC 664.8 https://doi.org/10.25630/PAV.2025.99.97.003 Yankovskaya V.S., Dunchenko N.I.

Posted in Processing | Tagged carrots, cryopowders, enrichment, functional food products, pumpkin, turnips, vegetables | Comments Off

Improving the technology of obtaining alcohol extracts from capsicum fruits for the production of bitter tincture

Posted on 21.08.2025 by secretar

UDC 663.612.6:635.21 https://doi.org/10.25630/PAV.2025.93.86.002 Nugmanov A.H.-H., Kvasova T.S., Osmolovskiy P.D., Tolmacheva T.A., Zheltyak L.I.

Posted in Processing | Tagged bitter tincture, Capsicum, distillery industry, extraction, Scoville Heat Unit | Comments Off

Technological solutions in the field of dried onion production, presented in modern sources of scientific and technical information

Posted on 21.08.2025 by secretar

UDC 635.25:664.8.047 https://doi.org/10.25630/PAV.2025.10.84.001 Gasparyan Sh.V., Maslovskiy S.A., Mudrechenko S.L., Tsygankova K.Yu.

Posted in Processing | Tagged convection, dehydration, drying, onions, radiation, sublimation, varieties | Comments Off

Comparative assessment of the yield and chemical composition of essential oil from fragrant dill fruits

Posted on 07.07.2025 by secretar

UDC 633.81:547.91:665.524.2 https://doi.org/10.25630/PAV.2025.77.75.002 Dmitriev K.O., Nugmanov A.H.-H., Osmolovskiy P.D., Bakin I.A., Mustafina A.S.

Posted in Processing | Tagged component composition, essential oil, essential oil crops, fragrant dill fruits, hydrodistillation | Comments Off