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, . . ., ., , ..., ., , ..., ., , ..., ., , ..., ., , -, , , ..., ., , ..., , , ..., ., ³, , ..., ., ³ , ..., ., , ..., ., , .., , ѳ, ..., ., , ..., ., , -, ., , ..., ., , ..., ., , ..., ., , ..., ., ʳ, ..., ., , -, ., , , ͳ , ..., ., , ..., ., , ..., ., , ..., ., , ..., ., Ϻ, ..., ., , -, ., , ..., ., , ..., ., , ..., ., , ..., ., , -, ., , -, ., , ..., ., , ..., ., , -, , , ͳ 곺, Scientific Committee Chairman: Sergii Ivanov, prof., Ukraine Tetiana Mostenska, prof., Ukraine Volodymyr Zavialov, prof., Ukraine Aleksandr Mamtsev, prof., Russia Andrzej Kowalski, prof., Poland Anatolii Ladaniuk, prof., Ukraine Anatolii Sayhanov, prof., Belarus Anatolii Zaiinchkovskyi, prof., Ukraine Cristina Popovici, ass. prof., Moldova Dumitru Mnerie, prof., Romania Denis Yashin, ass. prof, Russia Eugen Shtefan, prof., Ukraine Galyna Cherednichenko, ass. prof., Ukraine Galyna Polischuk, prof., Ukraine Galyna Simahina, prof., Ukraine Huub Lelieveld, Netherlands Ingrid Bauman, prof., Croatia Igor Elperin, prof., Ukraine Igor Kirik, ass. prof., Belarus Ingrida Hriesiene, Lithuania Karel Mager, Germany Mark Shamtsyan, ass. prof., Russia Nusrat Kurbanov, prof, Azerbaijan Oleksandr Seriogin, prof., Ukraine Olena Sologub, prof., Ukraine Olga Petukhova, prof., Ukraine Pascal Dupeux, prof., France Petro Shyian, prof., Ukraine Sergii Baliuta, prof., Ukraine Sergii Vasylenko, prof., Ukraine Stanka Damianova, prof., Bulgaria Stefan Stefanov, prof., Bulgaria Tamara Govorushko, prof., Ukraine Tetiana Pyrog, prof., Ukraine Tomasz Bernat, prof, Poland Tsvetan Yanakiev, Bulgaria Valerii Myronchuk, prof., Ukraine Valerii Kolosiuk, ass. prof., Ukraine Vlad Vinatu, Romania Vladimir Pozdniakov, ass. prof., Belarus Viktor Dotsenko, prof., Ukraine Volodymyr Kovbasa, prof., Ukraine Yelyzaveta Kostenko, prof., Ukraine

   

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Plasma, also known as the fourth state of matter, represents ionized gas. Compared to the energy of the constituent particles (electrons, ions, and neutral), it is classified as a high temperature, temperature and non-temperature (cold) plasma. The main difference between the cold plasma and previous two is that in it, the energy (temperature) of the electrons is much larger than that of the ions and neutral particles. [1] One method for generating a cold plasma is by a high-voltage gas discharge. During the process, from the gas (air, argon, helium, nitrogen,...) are formed components such as ozone, atomic oxygen, free electrons, UV radiation, free radicals, ions and nano-particles, whose joint action has the antimicrobial effect [3].

Antimicrobial activity and low temperature treatment (70 C) create a condition of using technology for sterilization and cleaning of heat-sensitive foods such as fresh fruits, vegetables and meat.

Cold plasma inactivates a wide range of food pathogens. It has strongly reduced impact(more than 5 logs) on microorganisms such. E. coli O157: H7, Salmonella, L. monocytogenes, S. Aureus in the processing duration from 3s to 120s. [3].

Recombination of atomic oxygen and ozone inflicts damage to the cell walls of microbes, while UV radiation damages the intracellular chromosomes carrying the genetic information consequent of which is reduced the population of pathogens.

Cold plasma can be generated in several basic methods - corona discharge, dielectric barrier discharge, plasma jet and each of them is characterized by different density of the electronic flow, total temperature and composition and gas pressure and characteristics of ionizing discharge (voltage and frequency). [1] There is an increasing development and on the application of cold plasma for the processing of food products within the package or etc. In-package treatment in which is achieved conditions for further extension of the shelf life of the product. [2]

What are our goals:

1. Creating conditions for conducting research with cold plasma.

2. Study the influence of cold plasma on the microorganisms that are the main microbiological spoilage of food and present any health risk to the consumer.

3. Study opportunities for sterilization and cleaning of contaminated prior packaging materials and containers with cold plasma.




140 .


4. Exploring the possibility of cleaning and sterilization of contaminated samples of basic construction materials which come into contact with food in food production.

5. Create a database with opportunities for sterilization with cold plasma technology and technological regimes for performance of such treatment.

Reference.

1. Fabrizio Sarghini. Cold plasma technology:Applications in food industry.University of Naples Federico II DIIAT, Portici (Naples), Italy

2. Kevin M. Keener. In-package plasma process quickly, effectively kills bacteria.

Purdue University, NY, USA April 16, 2013

3. Brendan A. Niemira. Non-thermal Processing with Plasma Technologies. Food Safety and Intervention Technologies Research Unit, Eastern Regional Research Center, US Department of Agriculture, Agricultural Research Service, Wyndmoor, PA 19038, United States. Annual Review of Food Science and Technology. Volume 3, Issue 1, April 2012, Pages 125-1

   

where K and S are the absorption and scattering coefficient of the sample, respectively, R - is the reflectance of the layer, F(R) is usually termed the remission or KubelkaMunk (KM) function. It must be noted that the reflectance at any wavelength is a function of the K/S ratio rather than of the absolute values of K and S.[3] Materials and Methods. Experiments were conducted to determine the coefficient of absorption of different types of coatings for absorbers. For this purpose was used the spectrometer "Specol 11", Carl Zeiss, Jena, Germany. Experiments were conducted for characteristic wavelengths (365, 405, 436 and 546 nm). In a study are subjected test models

plates (aluminum plate Al, aluminum plate with zinc primer and black matt high temperature paint Al++, aluminum plate with black matt high temperature paint Al+, aluminum plate with selective coating Al selective, copper plate Cu and copper plate with black matt high temperature paint Cu+). For greater authenticity of the results each experiment was repeated ten times.

Results. Experiments were conducted for the absorption coefficient of an aluminum plate without cover and another, coated with matt black high temperature paint. The experiments were performed in the laboratory of BAS, Institute of Organic Chemistry with spectrophotometer JASCO V570 with an integrating sphere ILN - 472 in a range of wavelength from 200 to 2200 nm.

The conducted experiments have given the results shown in Figures 1 and 2, where "Al +" is aluminum plate with matte black paint and Al - aluminum plate without cover.

   

Introduction. In the recent years beneficial effects of the sea buckthorn berries (Hippopha rhamnoides L.) on human health are extensively investigated and substantiated by studies, suggesting a great potential of the berries for maintaining and promoting human health. Sea buckthorn is increasingly recognized as an important potential natural source of vitamins and several other bioactive compounds such as carotenoids and flavonoids, which are the major contributors to the biological properties like antioxidant activities [1]. The berries of sea buckthorn are processed into various products such as juice, jam, marmalade and used for flavoring of dairy products because of their unique taste. The objectives of this study were to investigate the influence of method and condition of drying on the safety of phenolic compounds in sea buckthorn berries. Then, to evaluate the relationship between polyphenol content and antioxidant activity of sea buckthorn berries extracts.

Materials and methods. Plant material. The experimental material comprised the berries of sea buckthorn, which have been harvested in late September 2010. The berries were ripe, orange/red in color and had diameter of 10-15 mm. Fresh and healthy berries were dried and used in analyses.

Instrumental & Extraction. Sea buckthorn berries were subjected to the convective and super-high frequency drying (SHF). Dried sea buckthorn berries were ground before extraction (Figure 1).

   

Using the DPPH assay was obtained a hierarchy of radical-scavenging activity ranging from 96.2 to 89.2 %. The highest antioxidant function was found in the sea buckthorn extracts dried by convection at the temperature of 80 0C and by SHF drying with magnetic intensive 80%.

Conclusions. The sea buckthorn extract is abundant source of phenolic compounds (11.73 17.09 mg/ml) and show the high value of radical-scavenging activity (89.2 96.2%). DPPH values were significantly linearly correlated to the total polyphenol content.

In addition, there was a good correlation between the methods and conditions for sea buckthorn berries drying convection and SHF.

References

1. Popovici C. Total phenolic content and DPPH radical scavenging activity of sea buckthorn (Hippopha rhamnoides L.) berries extracts. Book of abstracts of the Conference Olomouc Biotech 2011 Plant Biotechnology: Green for Good, June 19 22, 2011, Olomouc, Czech Republic, p. 71. Available on Internet: http ://www.crhana.eu/files/sbornikG4G.pdf.

2. Brand-Williams W., Cuvelier M. E., Berset C. 1995. Use of a free radical method to evaluate antioxidant activity. Food Science and Technology, no 28, pp. 2530.

3. Singleton V.L., Orthofer R., Lamuela-Raventos R.M. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of FolinCiocalteu reagent, Methods Enzymol, no 299, p. 152.

   

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