Study of the radiochemical and thermal conversions mechanism in products of processing of grapes
The extraction of biologically active substance was carried out with help of combination of the physical factors: various conditions of temperature (40, 50, 60°С) and pressure of vacuum drying (8, 14, 16 mm Hg), and also various radiation doses by electrons with energy 12 МeV (10, 20, 40 kGy). T...
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| Cite this: | Study of the radiochemical and thermal conversions mechanism in products of processing of grapes / N.P. Dikiy, A.N. Dovbnya, V.A. Kutovoy, S.V. Kutovoy, E.P. Medvedeva, D.V. Medvedev, N.V. Borisenko // Вопросы атомной науки и техники. — 2005. — № 6. — С. 139-141. — Бібліогр.: 5 назв. — англ. |
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irk-123456789-812192015-05-14T03:02:42Z Study of the radiochemical and thermal conversions mechanism in products of processing of grapes Dikiy, N.P. Dovbnya, A.N. Kutovoy, V.A. Kutovoy, S.V. Medvedeva, E.P. Medvedev, D.V. Borisenko, N.V. Применение ядерных методов The extraction of biologically active substance was carried out with help of combination of the physical factors: various conditions of temperature (40, 50, 60°С) and pressure of vacuum drying (8, 14, 16 mm Hg), and also various radiation doses by electrons with energy 12 МeV (10, 20, 40 kGy). The investigations of dynamics of definition of extract acidity and formation level of intermediate active products are carried out. It was established that the modification of properties of grape raw material depends on type of grapes, requirements of vacuum drying and radiation dose by electrons. Екстракцію біологічно активних речовин було проведено за допомогою комбінації фізичних факторів: різні режими температури (40, 50, 60°С) і тиску вакуумного сушіння (8, 14, 16 мм Hg), а також різні дози опромінення електронами з енергією 12 МеВ (10, 20, 40 кГр). Проведено дослідження динаміки кислотності екстрактів і рівня утворення проміжних активних продуктів. Показано, що зміна властивостей виноградної сировини залежить від сорту винограду, умов вакуумного сушіння і дози опромінення електронами. Экстракция биологически активных веществ была проведена с помощью комбинации физических факторов: различные режимы температуры (40, 50, 60°С) и давления вакуумной сушки (8, 14, 16 мм Hg), а также различные дозы облучения электронами с энергией 12 МэВ (10, 20, 40 кГр). Проведены исследования динамики определения кислотности экстрактов и уровня образования промежуточно-активных продуктов. Показано, что изменение свойств виноградного сырья зависит от сорта винограда, условий вакуумной сушки и дозы облучения электронами. 2005 Article Study of the radiochemical and thermal conversions mechanism in products of processing of grapes / N.P. Dikiy, A.N. Dovbnya, V.A. Kutovoy, S.V. Kutovoy, E.P. Medvedeva, D.V. Medvedev, N.V. Borisenko // Вопросы атомной науки и техники. — 2005. — № 6. — С. 139-141. — Бібліогр.: 5 назв. — англ. 1562-6016 PACS: 87.58. Ji http://dspace.nbuv.gov.ua/handle/123456789/81219 en Вопросы атомной науки и техники Національний науковий центр «Харківський фізико-технічний інститут» НАН України |
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Применение ядерных методов Применение ядерных методов |
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Применение ядерных методов Применение ядерных методов Dikiy, N.P. Dovbnya, A.N. Kutovoy, V.A. Kutovoy, S.V. Medvedeva, E.P. Medvedev, D.V. Borisenko, N.V. Study of the radiochemical and thermal conversions mechanism in products of processing of grapes Вопросы атомной науки и техники |
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The extraction of biologically active substance was carried out with help of combination of the physical factors:
various conditions of temperature (40, 50, 60°С) and pressure of vacuum drying (8, 14, 16 mm Hg), and also various
radiation doses by electrons with energy 12 МeV (10, 20, 40 kGy). The investigations of dynamics of definition of
extract acidity and formation level of intermediate active products are carried out. It was established that the
modification of properties of grape raw material depends on type of grapes, requirements of vacuum drying and
radiation dose by electrons. |
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Article |
| author |
Dikiy, N.P. Dovbnya, A.N. Kutovoy, V.A. Kutovoy, S.V. Medvedeva, E.P. Medvedev, D.V. Borisenko, N.V. |
| author_facet |
Dikiy, N.P. Dovbnya, A.N. Kutovoy, V.A. Kutovoy, S.V. Medvedeva, E.P. Medvedev, D.V. Borisenko, N.V. |
| author_sort |
Dikiy, N.P. |
| title |
Study of the radiochemical and thermal conversions mechanism in products of processing of grapes |
| title_short |
Study of the radiochemical and thermal conversions mechanism in products of processing of grapes |
| title_full |
Study of the radiochemical and thermal conversions mechanism in products of processing of grapes |
| title_fullStr |
Study of the radiochemical and thermal conversions mechanism in products of processing of grapes |
| title_full_unstemmed |
Study of the radiochemical and thermal conversions mechanism in products of processing of grapes |
| title_sort |
study of the radiochemical and thermal conversions mechanism in products of processing of grapes |
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Національний науковий центр «Харківський фізико-технічний інститут» НАН України |
| publishDate |
2005 |
| topic_facet |
Применение ядерных методов |
| url |
http://dspace.nbuv.gov.ua/handle/123456789/81219 |
| citation_txt |
Study of the radiochemical and thermal conversions mechanism in products of processing of grapes / N.P. Dikiy, A.N. Dovbnya, V.A. Kutovoy, S.V. Kutovoy, E.P. Medvedeva, D.V. Medvedev, N.V. Borisenko // Вопросы атомной науки и техники. — 2005. — № 6. — С. 139-141. — Бібліогр.: 5 назв. — англ. |
| series |
Вопросы атомной науки и техники |
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STUDY OF THE RADIOCHEMICAL AND THERMAL CONVERSIONS
MECHANISM IN PRODUCTS OF PROCESSING OF GRAPES
N.P. Dikiy, A.N. Dovbnya, V.A. Kutovoy, S.V. Kutovoy,
E.P. Medvedeva, D.V. Medvedev, N.V. Borisenko
National Science Center “Kharkov Institute of Physics and Technology”, Kharkov, Ukraine
e-mail: kutovoy@kipt.kharkov.ua
The extraction of biologically active substance was carried out with help of combination of the physical factors:
various conditions of temperature (40, 50, 60oС) and pressure of vacuum drying (8, 14, 16 mm Hg), and also various
radiation doses by electrons with energy 12 МeV (10, 20, 40 kGy). The investigations of dynamics of definition of
extract acidity and formation level of intermediate active products are carried out. It was established that the
modification of properties of grape raw material depends on type of grapes, requirements of vacuum drying and
radiation dose by electrons.
PACS: 87.58. Ji
1. INTRODUCTION
Recently the increasing preference is given to the
medicines made of vegetative raw material as contrasted
to the synthetic medical products owing to indirection of
the latter. Now the perspective development of new
biologically active products is carried out on the basis of
grape use for deriving polyphenols in the form of
flavonoids. The grape is the best source of vitamins,
mineral substances and microelements, it normalises
activity of human organism, assists as preventive
measure of many diseases and has medical properties.
Value of grape and products of its processing in human
nutrition cannot be overestimated. It is not only the
important source of receipt of easily assimilated sugar
for organism, organic acids, vitamins, microelements,
but it also raises comprehensibility of nutrients, first of
all albumen. Perspective development of new
biologically active products is carried out on the basis of
use of grape pressings for deriving medical products.
According to the literature data one of the most
perspective directions of use of grape pressings is the
pharmaceutical industry. Flavonoids have the greatest
popularity and commercial value. They became a part of
the medical substances conventional in the world such
as "Endotelon", "Piknogenol", "Activna", "Antiox".
These specimens are used for treatment and preventive
measures for cardiovascular diseases, decrease of level
of cholesterol in blood, rejuvenation of organism. The
commercial cost of these extracts exceeds in many times
the cost of the initial product - grape.
Grape pressings is a perishable product which is
saved without processing 2-3 days, further use of grape
pressings is inexpedient. During the season of vintage
and its processing hundred thousand tons of grape
pressings remain. Special machining is necessary for
long-term storage of grape and products of its
processing with the purpose to avoid its spoilage. There
are many ways of storage. They are canning, freezing,
drying. The most efficient is drying. Therefore, it is
necessary to create high-performance energy-saving
dryers which could dry big amount of grape pressings up
to moisture of 6…8 % and thus to save useful
substances in the dried product. At such moisture
content the grape pressing can be saved during long-
term period and to be used in national economy as
necessary. Grape pressings can be used as raw material
for creation of medical specimens and as a high-caloric
food additive. We create thermal vacuum dryer which
helps to obtain ecology safe dehydrated foodstuff at
temperatures 40…60 °C and thus to save useful
substances in the dried products [1,2].
The purpose of this paper is research of effect of
different temperature regimes of vacuum drying onto the
dynamic of the extracted substances, and also onto
intensity of free-radical processes in grape husks and
pressing, exposed to radiation by different doses of
ionised irradiation.
2. RESULTS AND DISCUSSION
Identification of monomer polyphenols in grape
extracts of bagasse and husks was carried out for the
following kinds of grape: Cabernet and Rkatsitely - the
most widespread representatives of red and white kinds
of grape among industrial plantings in Ukraine.
The data obtained during this research is presented
in Tables 1 and 2 (method of chromatography). The
tables show that the grape bagasse contains significant
amount of polyphenols of grape, and its content is the
most in the husks of grape berry.
Table 1. Polyphenols of Rkatsitely grape
(concentration, mg/dm3)
№ Polyphenols name In the
pressing
In the husks
1 Gallic acid 270 448
2 Chlorine acid 20 -
3 Protokatekh acid 2,7 -
4 Lilac acid 70,7 104,9
5 Routin 6,8 28,5
6 Kvertsetin 2,1 23,8
7 Resveratrol - 1,1
8 Ketekhin - 739,6
9 Epikatekhingallat - 78,0
PROBLEMS OF ATOMIC SCIENCE AND TECHNOLOGY. 2005, № 6.
Series: Nuclear Physics Investigations (45), p. 139-141. 139
According to the data of Tables 1 and 2 it is obvious
that on composition of monomer polyphenols the
extracts of bagasse and husks of red grape Cabernet and
white grape Rkatsitely differ a little.
Table 2. Polyphenols of Cabernet Grape
№ Polyphenols name In the
pressing
In the husks
1 Gallic acid 1180 2094
2 Chlorine acid 111,8 -
3 Protokatekh acid 2,6 -
4 Lilac acid 67,2 -
5 Routin 88,8 61,5
6 Kvertsetin 117,5 35,3
7 Resveratrol 2,6 0,6
8 Ketekhin 121,6 1026,6
9 Epikhtekhin 88 64,2
10 Epikatekhingallat 5,5 6,6
The grape bagasse and husks have been dried in
vacuum dryer at different temperatures 40, 50, 60 °С
and pressure of 16 mm Hg. It was determined, that the
lower is the temperature of drying, the less is
concentration of hydrogen ions in the extract. This
proves that the process of extraction goes more
intensively. The process of extraction is inhibited at
higher temperatures of drying.
Dependence of intensity of extraction from Cabernet
grape husks is presented on the Fig. 1. It was dried at
different temperatures in vacuum dryer down to
moisture of 8%.
40 45 50 55 60
4,3
4,4
4,5
4,6
4,7
4,8
4,9
0 2 4 6 8 10
0
2
4
6
8
10
ac
id
ity
, p
H
temperature, oC
Fig. 1. Dependence of hydrogen ions concentration
versus temperature of vacuum drying of Cabernet grape
husks. The time of drying is 60 min
The results of research confirm that intensity of
extraction from the executed material at temperature
400С is higher than at higher temperatures. So, for
example, at temperatures 50 and 60 °С intensity of
extraction is dropped.
To increase the intensity of extraction from grape
husks and bagasse the bombarding radiation by
electrons with energy 12 MeV using the linear
accelerator of electrons was conducted. Radiation doses
have made 10, 20 and 40 kGy. Raise of acidity after
processing of raw material by irradiation is one of major
factors of the affecting mechanism of ionising radiation
on the process of extraction [3].
One can see on the Table 3 one of the experiments
describing dynamics of extraction of extractives from
Cabernet grape husks after vacuum drying at the
temperature 500C using different radiation doses.
Table 3. Dynamics of extraction of extractives from
Cabernet grape husks after vacuum drying at the
temperature 500C using different radiation doses
Radiation
dose, kGy
Time of extraction, min
60 180 360 540 900
Extractive substances, pH
0 4,8 4,8 4,6 4,0 4,0
10 4,6 4,4 4,2 4,0 4,0
20 4,4 4,0 3,8 3,6 3,6
40 4,6 4,4 4,0 4,0 4,0
After radiant processing of grape husks, dried at
temperature 500С in vacuum dryer, the increase of
hydrogen ions concentration relatively to unirradiated
samples was registered. It has been established during
the experiment, that radiant processing of raw material
increases the process of extraction in comparison with
unirradiated raw material. The most intensity of
extraction was noted at radiation dose 20 kGy.
Complexity of structure of components of vegetative
raw material creates numerous interacting with
radiation, that probably leads to the formation of various
products of radiolysis. At bombarding radiation of these
products at the doses more than 60 kGy, the
disintegration of these products with formation of
organic acids and formaldehydes is possible. The
volatile acids are formed at small radiation doses
affecting on these products. The mechanism of increased
acidity in the irradiated samples can be explained by the
intermolecular transfer of energy, obtained through Н-
links between hydroxyl groups and molecules of
hydrocarbons. The formation of acids at radiation
bombarding the samples containing hydrocarbons,
apparently, is possible to explain also by presence of
water, which gets in crystal structure and modifies the
network of hydrogen links with hydroxyl groups,
disturbing thus transfer of energy between joints. The
increase of density of hydrogen ions leads to change of
structure of the cell shell, decrease of viscosity of
extracts, breaking down of complex joints, and also
increase in penetrability of membrane structures of cells,
absorptivity, etc.
Change of properties of vegetative raw material
under affect of ionising radiation can be stipulated by
existence of some processes, as a result of which
intermediate active products are formed - free radicals,
ions in the excited state. Quantometer method [4,5] was
used to measure quantity of the formed free-radical
140
products in bagasse and husks of grape, dried in vacuum
dryer depending on the dose of ionising radiation
(Fig. 2). It is obvious from Fig. 2, that bombarding
radiation expedites process of formation of highly-
reaction products in probed samples.
0
200
400
600
1 2 3 4 5 6 7
in
te
ns
ity
, c
ou
nt
s/
m
in
10 kGy 20 kGy 30 kGy 40 kGy
Fig. 2. Diagrams of intensity of free-radical
products in bagasse and husks of different types of
grape which has been dried by vacuum drying versus
the dose radiation: 1−bagasse of Cabernet grape dried
at 60oС; 2−bagasse of Rkatsitely grape dried at 60oС; 3
−bagasse of Cabernet grape dried at 40oС, 4−husks of
Cabernet grape dried at 60oС, 5−husks of Rkatsitely
grape dried at 60oС, 6−husks of Cabernet grape dried
at 50oС, 7−husks of Cabernet grape dried at 40oС
CONCLUSIONS
The thermal-vacuum dryer for different types of
grape processing was used for this paper
accomplishment. The results of researches proved, that
it is most effective to dry the grape raw material at the
temperature not above 40OС. The expediency of
application of ionising radiation in the technology of
obtaining phyto-chemical products from the dried.
REFERENCES
1. V. Kutovoy, A. Matsko et al. Design and
Technological Aspects of Vacuum Drying. Abs.
Inter. Workshop and Symposium on Industrial
Drying, 2004, p. 5-7.
2. А.N. Planovsky, V.М. Ramm, S.Z. Kagan.
Processes and devices of chemical technique. M.:
“Goschimizdat”, 1962, 300 p (in Russian).
3. N.P. Dikiy, A.N. Dovbnya, N.A. Skakun et al. Use
of accelerators in geology, medicine, isotopes
production and atomic power energetics // Problems
of Atomic Science and Technology. Series: Nuclear
Physics Investigations. 2001, №1(37), p. 26-35.
4. V.A. Kutovoy, E.P. Medvedeva, N.P. Dikiy et al.
Optimisation of the process of vacuum drying of
agricultural products. NDC’03 CD-ROM Proc. of
2nd Nordic Drying Conference, 2003, p. 7-9.
5. D.А. Dganumov, V.А. Veselovsky, B.N. Taru-sov.
Study of temperature dependence by methods of
spontaneous and photoinduced chemiluminescence //
Phytophysiology. 1971, v. 18, p. 588-593 (in
Russian).
ИЗУЧЕНИЕ МЕХАНИЗМА РАДИАЦИОННО-ХИМИЧЕСКИХ И ТЕРМИЧЕСКИХ
ПРЕВРАЩЕНИЙ В ПРОДУКТАХ ПЕРЕРАБОТКИ ВИНОГРАДА
Н.П. Дикий, А.Н. Довбня, В.А. Кутовой, С.В. Кутовой,
Е.П. Медведева, Д.В. Медведев, Н.В. Борисенко
Экстракция биологически активных веществ была проведена с помощью комбинации физических
факторов: различные режимы температуры (40, 50, 60oС) и давления вакуумной сушки (8, 14, 16 мм Hg), а
также различные дозы облучения электронами с энергией 12 МэВ (10, 20, 40 кГр). Проведены исследования
динамики определения кислотности экстрактов и уровня образования промежуточно-активных продуктов.
Показано, что изменение свойств виноградного сырья зависит от сорта винограда, условий вакуумной сушки
и дозы облучения электронами.
ВИВЧЕННЯ МЕХАНІЗМУ РАДІАЦІЙНО-ХІМІЧНИХ І ТЕРМІЧНИХ ПЕРЕТВОРЕНЬ У
ПРОДУКТАХ ПЕРЕРОБКИ ВИНОГРАДУ
М.П. Дикий, А.М. Довбня, В.О. Кутовий, С.В. Кутовий,
О.П. Медведєва, Д.В. Медведєв, М.В. Борисенко
Екстракцію біологічно активних речовин було проведено за допомогою комбінації фізичних факторів:
різні режими температури (40, 50, 60оС) і тиску вакуумного сушіння (8, 14, 16 мм Hg), а також різні дози
опромінення електронами з енергією 12 МеВ (10, 20, 40 кГр). Проведено дослідження динаміки кислотності
екстрактів і рівня утворення проміжних активних продуктів. Показано, що зміна властивостей виноградної
сировини залежить від сорту винограду, умов вакуумного сушіння і дози опромінення електронами.
141
National Science Center “Kharkov Institute of Physics and Technology”, Kharkov, Ukraine
CONCLUSIONS
REFERENCES
Н.П. Дикий, А.Н. Довбня, В.А. Кутовой, С.В. Кутовой,
Е.П. Медведева, Д.В. Медведев, Н.В. Борисенко
М.П. Дикий, А.М. Довбня, В.О. Кутовий, С.В. Кутовий,
О.П. Медведєва, Д.В. Медведєв, М.В. Борисенко
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