Application of resource-saving technologies in the process of processing agricultural raw materials and their waste

Ural State University of Economics, Ekaterinburg, Russian Federation

^* Corresponding author: abbazova@usue.ru

Abstract

The development, implementation and application of resource saving technologies in the food and processing industry is an integral part of ensuring the country’s food independence, reflecting the level of provision of the population with the necessary volume of food products through domestic production, independent of the import of raw materials, equipment and other elements of the production process chain. The purpose of this study is to develop a resource-saving technology for deep processing of defatted sea buckthorn meal to obtain a complex of bioflavonoids. To intensify the technological process, fermentolysis of raw materials and ultrasonic influence at the stage of extraction of fermented sea buckthorn meal were considered. The use of intensification factors makes it possible to reduce the process duration from 1.5 hours to 15 minutes while increasing the yield of bioflavonoids by 27%, without significantly changing the chemical composition. The results obtained allow us to recommend the proposed technology for industrial use in enterprises for processing high-capacity sea buckthorn fruit.