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13ОПИСАТЕЛЬНЫЕ ЗНАЧЕНИЯ АНАЛИТИЧЕСКИХ СВОЙСТВ СВЕЖЕВЫЖАТЫХ И ПАСТЕРИЗОВАННЫХ ГРАНАТОВЫХ СОКОВ
Гафизов С.Г.,
НИИ плодоводства и чаеводства Министерства Сельского Хозяйства,
Азербайджан, докторант Гафизов Г.К.
НИИ плодоводства и чаеводства Министерства Сельского Хозяйства,
Азербайджан, зав. лабораторией
DESCRIPTIVE VALUES OF ANALYTICAL PROPERTIES OF FRESHLY SQUEEZED AND
PASTEURIZED POMEGRANATE JUICES
Hafizov S.,
Research Institute of Horticulture and Tea Industry of the Ministry of Agriculture,
Azerbaijan, doctoral student Hafizov G.
Research Institute of Horticulture and Tea Industry of the Ministry of Agriculture,
Azerbaijan, Head of the Laboratory
АННОТАЦИЯ
Сейчас полезный и изысканный гранатовый сок (Punica granatum L.) служит очень ценной фруктовой основой продуктов, представляющих стиль жизни. Нутриентный профиль этого продукта уже изучался и продолжает изучаться, учитывая определенное влияние, которое может оказать на него место выращивания гранатов и способ изготовления сока. Учитывая это, были исследованы свежевыжатые и пастеризованные сортовые соки прямого отжима зерен гранатов из Ширванской природно-экономической зоне Азербайджана. Промытые под краном плоды граната каждого сорта резали вручную с помощью острого ножа на две примерно равные доли и c помощью устройства MoonStar высвобождали находящиеся в них сочные зерна. Из зерен граната каждого сорта получали сок с помощью соковыжималки типа цитрус-пресс Kenwood JE290. Был проведен всесторонний анализ свежеотжатых и пастеризованных сортовых соков на основе установления описательных значений их аналитических свойств, с применением статистического метода обработки экспериментальных данных. Полученные данные могут быть использованы в маркировке гранатовых соков из данного региона с целью защиты потребителей.
ABSTRACT
Today, healthy and refined pomegranate juice (Punica granatum L.) serves as a very valuable fruit base for lifestyle products. The nutritional profile of this product has already been studied and continues to be studied, given the certain influence that the place of growing pomegranates and the method of making juice can have on it. Taking this into account, fresh and pasteurized varietal juices of direct extraction of pomegranate seeds from the Shirvan natural and economic zone of Azerbaijan were studied. Washed under the tap, the pomegranate fruits of each variety were cut by hand with a sharp knife into two approximately equal parts and with the help of the MoonStar device, the juicy grains (arils) contained in them were released. From pomegranate seeds of each variety, juice was obtained using a citrus-press type juicer Kenwood JE290. A comprehensive analysis of freshly squeezed and pasteurized varietal juices was carried out on the basis of establishing the descriptive values of their analytical properties, using the statistical method of processing experimental data. The data obtained can be used in the labeling of pomegranate juices from this region in order to protect consumers.
Ключевые слова: гранатовые соки из Геокчая, сортовые аналитические свойства, диапазон изменений.
Keywords: pomegranate juices from Geokchai, varietal analytical properties, range of changes.
1. Introduction.
The nutrient profile of pomegranate juice contains more than 30 food and biologically active substances, so it is not surprising that natural juice is the main product of pomegranate processing [1, p. 4].
Pomegranate juice is considered a healing drink. It is recommended, first of all, to people whose body is weakened by any disease-thanks to the rich complex of substances necessary for the body, pomegranate juice can compete only with synthetic vitamin complexes, but unlike them, there is no doubt about how fully the useful substances from fresh juice will be absorbed.
Thus, this drink acts on the entire system of the body as a whole, supporting the immune system and overall tone.
In addition, the beneficial effects of pomegranate juice on specific organs were noted: the digestive system, urogenital system, liver, kidneys, heart - this list can be continued for a long time. There is also evidence that some substances contained in this drink affect the human nervous system.
Remember what we usually bring to family and friends if they are treated in the hospital? Is it pomegranate juice?
But why has its popularity increased so dramatically in recent years? Did we not know before that this product has an unusual, slightly tart, but refreshing and pleasant taste, stimulates the appetite, improves digestion, contains sugars, organic acids, vitamins C, B2, B6, B9, B15, flavonoids, amino acids? Indeed, in the period from 1975 to 1999, a total of only 38 articles on garnet were published in Western countries, many of which, as noted [2, p. 347], were of dubious quality.
But thanks to the Israeli scientist Lansky, by the end of the 90s of the last century, the attitude to the grenade in the West began to change with incredible speed. Thanks to the efforts of Lanske E. P. and its supporters (Katz S. R., Newman R. A., etc.), the pomegranate has been elevated to the rank of the most popular fruits. Now pomegranate juice has already filled the shelves of European supermarkets. Especially after M. Aviram in 2000 reported that the real cause of atherosclerosis is the oxidation of bad cholesterol in the blood, which casts a shadow on the walls of blood vessels and thus clogs the vessels and hinders blood flow, and that people who supplemented their diet with pomegranate juice managed to improve some key indicators of cardiovascular diseases [3, p. 1070]. These reports made a splash in the scientific world at the time. The incoming reports were so impressive that it led to a real pomegranate boom. Today, thanks to numerous scientific and clinical studies that were encouraging, garnet has become even more popular. In the last 10-15 years, the leaders of companies that produce alternative botanical therapies have succeeded so well that in the United States alone, many of them have become multi-billionaires [4, p. 250].
Pomegranate juice has already been used in the chemotherapy of patients with prostate cancer [5, p. 14816; 6, p.372; 7, p. 7735]. The use of pomegranate juice in the treatment of HIV patients is also reported [8, p. 41]. Extract from pomegranate seeds and juice inhibited the development of lung carcinoma and tumor growth [9, p. 170]. Although the antioxidant, antiatherogenic, anti-cancer, antihypertensive, anti-inflammatory and cardioprotective potential of pomegranate juice deserves further research, the existing results have served as the basis for its inclusion in the health-improving cardiac diet [10, p.50]. It was found that the antioxidant potential of pomegranate juice is higher than that of red wine and green tea, and is induced through ellagotanins and hydrolyzed tannins [11, p. 101]. Active anomeric ellagotanins are responsible for more than 50 % of the antioxidant potential of the juice [12, p. 2730]. Pomegranate juice is recommended to be included in the composition of sparing diets [13, p. 361].
Yes, pomegranate is an extraordinary plant with a unique composition of substances that promote human health. But it is still extremely difficult to get hundreds of molecules in a single substance to act against the same disease in an environment where you are surrounded by a whole world of science, where researchers are studying individual compounds as new therapeutic agents.
Of course, it is impossible to imagine the life of a modern person without the currently prevailing medicines with a limited composition and concentration of active substances in accordance with their therapeutic and other effects.
Despite this, some experts continue to believe in the idea, which is based on the concentration of the entire complex of natural properties of the whole pomegranate fruit in one small therapeutic capsule, although from a scientific point of view it is associated with a huge problem caused by the need for the most accurate processing of data from multifactorial experiments.
Supporters of such an idea, known as "herbal synergy" - "botanical synergy", believe that they will win this dispute and very soon come to the stage of its practical implementation-they will receive permission from the competent authorities for their production and use as means with a certain therapeutic effect. But it is still very difficult to win a dispute with the supporters of the currently dominant medicinal drugs in the form of individual compounds, even though super-modern methods of conducting chemical, biological, etc. have now appeared analysis and processing of the obtained results. The main thesis of the proponents of "herbal synergy" is that one standard agent (one compound) affects one single pathway, which means that cells can easily switch to the reserve pathway and become resistant to the drug, whereas in plant substances consisting of a complex of bioactive substances, one component enhances the effect of the other.
In this regard, it makes special sense to increase awareness of the analytical properties of pomegranates in different regions that differ in their soil and climatic conditions.
2. Materials and methods
2.1. Objects of research.
The research was carried out with juices of direct extraction of pomegranate seeds of different varieties from the Geokchai stronghold of the Research Institute of Fruit and Tea Growing, which is located in the Shir-van natural and economic zone of Azerbaijan.
2.2. Geographical location and natural conditions of the pomegranate fruit collection region for the preparation of the average sample.
The Shirvan natural and economic region is divided into mountainous and lowland parts, located in the southwestern foothills of the Greater Caucasus Range and the Shirvan steppe.
The low-lying part of the Shirvan zone includes seven administrative divisions, including Geokchay district, its center is the city of Geokchai. The strong point of the Research Institute of Fruit and Tea Growing is located at the western edge of this city at an altitude of 94 m above sea level. Natural conditions are typical for the entire lowland part of the region Shirvan. The climate of the area is semi-dry with hot summers and warm winters. The absolute minimum temperature reaches (-18° C), the summer maximum temperature reaches (+42° C). Spring frosts end at the end of March, and autumn frosts occur in the third decade of November. The annual precipitation rate in the area ranges between 220-443 mm, and the sum of active temperatures is 4445-4550° C. The soils are mostly light brown and
meadow type. According to the mechanical composition of the soil of the experimental site, they belong to heavy loam. The plot area is 8.5 hectares, the garden was laid out in 1963, since then it has been updated several times.
2.3. Organization of the work and its venue.
The fruits were collected in early November from all sides of three to five mature trees of the same variety, taking as an average sample 20 pieces of fruit typical in shape, color and degree of maturity, which were then placed in a single layer in wooden trays. In the same trays, they were delivered by covered vehicles to the laboratory of processing and storage Technologies of the Research Institute of Fruit and Tea Growing, located in the Guba district about 500 km from the Geok-chay stronghold. The juice was obtained on the next day after the fruit was harvested.
2.4. Chemical analyses.
Sampling for chemical analyses was carried out according to State standard of Russia - GOST 2631384. Samples were prepared according to GOST 2667185.
The concentration of soluble solids was determined by Refractometer according to GOST 28562-90, total solids and water-soluble polyphenols - GOST 24027.2-80, ascorbic acid - iodometric method according to GOST 24556-89, water-soluble organic acid - titration in the presence of a color indicator on the Interstate standard ISO 750-2013. The mass fraction of total sugar, sucrose and monosaccharides was determined by the Bertrand method-GOST 8756.13-87. The amount of protein in the juices was determined by the Kjeldahl method in the modification [14, p. 346]. The method is based on the separation of protein from other nitrogen-containing substances by precipitation of copper sulfate in an alkaline medium. The protein content in grams was determined by multiplying the calculated amount of nitrogen by a conversion factor of 6.25.
The main feature of the method for determining anthocyanins is the measurement of the optical density of the test solutions before and after treatment with weak hydrogen peroxide [15, p. 65]. After treatment with weak hydrogen peroxide, the anthocyanins are discolored, which allows us to subtract the optical density of the test solution from the optical density of the test solution before it is treated with weak hydrogen peroxide, and to determine the content of the anthocyanins themselves from the resulting difference. The optical density of solutions is measured at a wavelength of 490500 nm in a cuvette L = 1 cm. As a reference solution.
methyl alcohol is used. The total content of anthocya-nin pigments is calculated according to the calibration schedule compiled for the preparation of pure cyanidin ("Phytopanacea", Russia).
This method was used to obtain not only data on the content of anthocyanins in the juices themselves, but also data on the content of dark - colored pigments-products of the degradation of anthocyanins, calculated from the difference between the values of the optical density of the studied solutions before and after treatment with hydrogen peroxide.
The determination of leucoanthocyanins and cate-chins was carried out using methods based on the measurement of the optical density of colored extracts. These methods are modified by different authors depending on the objects of research [16, p. 119; 167p.2270]. The determination of leucoanthocyanins is based on the redness of these compounds when heated with mineral acid. The determination of the total cate-chin content is based on the reaction of vanillin with fruit catechins.
Installing the concentration of anthocyanins, leucoanthocyanins, catechins and proanthocyanidins in the hood, expect their content in the material by the volume of extraction and sample weight according to the formula (1):
(1) A=CV100100/m1000, where a is the content of anthocyanins, leucoanthocyanins, catechins or proanthocyanidins in % of the wet weight of plant material; C-concentration of anthocyanins, leucoanthocyanins, catechins or flavanols, was found in the calibration schedule, mg/ml; V is the volume of extract, ml; m - hanging plant material, g.
2.5. Obtaining juices, conditions for theirpre-pro-cessing and storage.
Washed under the tap, the pomegranate fruits of each cultivar were cut by hand with a sharp knife into two approximately equal parts and with the help of the MoonStar device, the juicy grains contained in them were released.
Exactly, the fruit was tapped on all sides with a wooden spatula and cut horizontally into two parts (the cut should be even). Put cut down on the rack and continued to tap (long handle allows the blade to achieve a fairly large amplitude, wide edge does not spoil the skin, it is better not to allow grenades burst, otherwise the partition will get into the grain). They turned over the pomegranate and were happy with the result. The same thing was done with the other half (figure).
Fig. Extraction of pomegranate seeds using the MoonStar device.
From pomegranate seeds of each variety, juice was obtained using a citrus-press type juicer Kenwood JE290.
The freshly squeezed juices were filtered through a three-layer gauze filter, after which they were analyzed for their chemical composition. Their further processing included pasteurization. Experiments were
also conducted where color stabilizers were introduced into the juices before pasteurizing them and transferring them to storage, some of which were chosen because of their antioxidant activity. When choosing other stabilizers, it was taken into account that anthocyanins can undergo changes not only as a result of their oxidation, but also under the influence of the chemical composition of the medium and as a result of the action of microbes and enzymes. After pasteurization and storage in glass bottles with a narrow neck or in wide-necked cylinders, capped with lacquered lids, for 9 months at a temperature of 18-22° C, the percentage of preservation of anthocyanins and precipitation in the juices was determined. This was followed by the processing of the obtained data, aimed at identifying the relationship between the chemical parameters of the original juices and the additives introduced into them and their stability.
2.6. Processing of primary data.
A statistical method for processing experimental data was used, based on determining the average value of the calculated value based on at least 5 repeated determinations [18, p.70].
3. Research results and their discussion.
From Table 1, which gives the chemical composition of freshly squeezed cultivars juices from pomegranate seeds of the Shirvan region, it can be understood that juices, regardless of their varietal affiliation, are characterized by a low (from 0.07 to 1.58 g/100 g) sucrose content. From this it follows that the low content of sucrose is a stable species characteristic for this plant.
In pasteurized pomegranate juices, sucrose is not detected due to its hydrolysis in the presence of organic acids.
The content of water-soluble organic acids in varietal juices varies from 0.41 to 4.61 g/100 g.
According to this feature, pomegranate cultivars can be divided into sour (Kaim nar, Shelly melesi, Shah nar, Yeni Guleisha, Mardakyanli), sweet (Malta, Rapture, Aresh, Spring, Farash, Paper) and sweet and sour (all others).
On average, the content of water-soluble organic acids in the studied juices was 1.88 g / 100 g and mon-osaccharides-12.35 g/100 g.
Table1.
Chemical composition of freshly squeezed cultivars juices from pomegranate seeds grown
No Pomegranate cultivar Soluble dry matter, °Brix Sugar, g/100 g Water-soluble organic acids, g/100 g
Monosaccharides Sucrose Sum
1 Nazik kabukh 18.1 12. 37 0.49 12.86 2.52
2 Guleisha red 18.4 13.64 0.82 14.47 1.64
3 Guleisha rose 16.2 12.27 0.99 13.26 1.82
4 Bala Mursal 15.8 13.09 0.63 13.51 1.91
5 Kyrmyzy kabukh 15.6 12.80 0.36 13.16 1.98
6 VIR - 1 15.8 12.87 0.14 13.01 2.03
7 Shah nar 15.8 11.35 0.38 11.73 2.93
8 Iran 36 -1 15.2 13.44 0.92 14.36 1.62
9 Iran 9 - 4 15.7 14.25 0.14 14.39 1.63
10 Iran 20 - 4 16.0 12.80 0.31 13.11 1.60
11 Iran 10 - 4 14.6 12.59 0.74 13.33 1.28
12 Iran 4 - 1 15.0 12.80 0.50 13.30 1.55
13 Kazake 15.0 11.81 0.14 11.95 2.11
14 Paper 14.2 11.94 1.26 13.20 0.50
15 Sulu nar 13.6 11.35 0.50 11.85 2.50
16 Kaim nar 14.2 9.93 0.11 10.04 4.61
17 Malta 13.0 11.45 1.25 12.70 0.37
18 Shirvan 14.4 11.27 0.11 11.38 3.51
19 Shelli melesi 14.6 12.77 1.58 14.35 3.00
20 Rubin 16.6 13.54 0.07 13.61 2.07
21 Iridanaly 15.0 11.49 0.18 11.75 1.89
22 Mardakyanly 14.0 10.61 0.23 10.89 2.57
23 Farash 15.8 13.81 0.69 14.51 0.73
24 Spring 13.2 11.60 0.03 11.63 0.46
25 Aresh 16.0 14.50 0.73 15.23 0.41
26 Meychosh 14.8 11.76 0.35 12.11 1.85
27 Delight 13.4 12.31 0.29 12.60 0.57
28 Aleko 15.1 12.34 0.17 12.52 2.57
29 Yeni guleisha 13.8 11.70 0.22 11.92 2.50
30 Kazake improved 15.0 11.51 0.29 11.80 2.03
31 Meskheti 14.0 11.81 0.32 12.13 1.94
32 Irada 17.0 13.27 0.34 13.61 1.44
Overall Average 15.2 12.35 0.48 12.83 1.88
Average of 5 repeated definitions
Table 2 shows that the biggest statistical error was arithmetic mean) and water-soluble organic acids (0.16 possible when determining the content of sucrose in or 8.51% of the arithmetic mean). freshly squeezed juices-it was 0.08 (16.7 % of the
Table2.
Descriptive values of analytical properties of fresh juices from seeds of pomegranate cultivars Azerbaijani __ reproduction (n=32).___
Analytical properties Range of changes Arithmetic mean Standard error Mean square deviation Coefficient of variation
Soluble dry matter, °Brix 13.0 -18,1 15.2 ±0.22 1.25 8.22
Monosaccharides, g/100 g 9.93 - 14.50 12.35 ±0.18 1.02 8.26
Sucrose, g/100 g 0.03 - 1.58 0.48 ±0.08 0.43 89.58
The amount of sugars, g/100 g 10.04-14.51 12.83 ±0.21 1.17 9.12
Water-soluble organic acids, g/100 g 0.37 - 4.61 1.88 ±0.16 0.91 48.40
The standard errors for soluble solids, monosaccharides, and the sum of sugars (0.22, 0.22, and 0.21, or 1.45, 1.78, and 1.64 % of their arithmetic averages) are disproportionately less than the standard errors for titrated acidity and sucrose.
The magnitude of the statistical error is affected by the number of observations (we had 32) and the variability of the studied indicator.
The more variable the indicator (feature) is, the greater the representativeness error - the average error of the arithmetic mean.
As the number of observations increases, the standard error decreases.
The limit size of the average error is directly proportional to the mean square deviation (the variability of the studied feature) and inversely proportional to the square root of the number of observations. If the value
of the mean square deviation is small (as it was noted by us for the data on the content of soluble solids, monosaccharides and the sum of sugars in freshly squeezed pomegranate juices), then this indicates a sufficient uniformity of the studied phenomenon.
The aggregate is considered homogeneous if the coefficient of variation does not exceed 33 %, which allows us to characterize the results of our analyses to determine the titrated acidity (V=48.4) and sucrose (V=89.58) as inhomogeneous.
Table 3 shows some statistical indicators that characterize the presence or absence of a reliable relationship in each pair of data on individual indicators of the chemical composition of freshly squeezed filtered fruit juices of 22 cultivars of pomegranates and the percentage of precipitation in them (for 9 months of storage in pasteurized form at a temperature of 18-22° C).
Table 3
Values of correlation coefficients (R), student's t-test and probability of reliability (P) for each pair of data on the quantitative content of individual biologically active and nutrients in filtered juices of direct pressing of fruits of different cultivates of pomegranates (n = 22) and precipitation in them for 9 months storage in pasteurized form
at a temperature of 18-22° C.
Pairs Data R T P
1 On the mass fraction of solids and the mass fraction of sediment 0.06 0.26 0.197
2 On protein mass fraction (N x 6,25) and mass fraction of sediment -0.73 -6.12 >0.999
3 On concentration of hydrogen ions (pH) and mass fraction of sediment -0.28 -1.44 0.852
4 On the mass fraction of total sugar and the mass fraction of sediment -0.29 -1.50 0.866
5 On the mass fraction of organic acids the mass fraction of sediment 0.29 1.50 0.866
6 On the mass fraction of water-soluble polyphenols and the mass fraction of sediment 0.15 0.71 0.517
7 On the mass fraction of anthocyanins and the mass fraction of sediment 0.06 0.26 0.197
8 On the mass fraction of catechins and the mass fraction of sediment 0.71 5.75 >0.999
9 On the mass fraction of ascorbic acid and the mass fraction of sediment 0.60 4.13 >0.999
It can be seen from this table that the correlation coefficients calculated for the data on protein mass fraction (N x 6.25) and sediment mass fraction (R= -0.73), catechin mass fraction and sediment mass fraction (R=0.71), and ascorbic acid mass fraction and sediment mass fraction (R=0.60) satisfy any probability and are therefore reliable.
This means that there is a direct causal relationship between the mass fraction of catechins and ascorbic acid in freshly squeezed pomegranate juices and the mass of precipitation in them. In other words, the higher the mass fraction of catechins and ascorbic acid in freshly squeezed juices, the more the stability of the
same juices is disturbed during their long-term storage in pasteurized form and the more sediment will fall out in them.
The attractive red-purple color of pomegranate juice is due to the content of anthocyanins in them and is one of its main quality parameters, which affects the sensory sensitivity of consumers.
Heat treatment is commonly used in the production of juices as a method for pasteurizing them. However, heat can negatively affect some of their most valuable compounds, especially heat-sensitive antioxidants, including anthocyanins. Under the influence of heat, anthocyanins can be decomposed, which leads to
the appearance of brown shades during processing and reduces the stability of the juice during long-term storage. A significant role in these processes is given to the chemical composition of the medium.
The data in table 4 relate to some analytical properties of semi-finished juices made from pomegranates of the same cultivar "Guleisha pink", by the method of "hot filling" in wide-necked three-liter glass bottles. After production, the juices were stored for 9 months at 18 ... 22o C.
Several options for processing freshly squeezed juices after their half-hour settling and decanting from the sediment were tested:
1-Deaeration and hot (85o C) bottling (control version).
2-Add to the juice of glucose in an amount of 2.0 g and citric acid in an amount of 0.3 g/100 g of juice.
3-Add to the juice of finely ground pomegranate seeds in an amount of 0.1 g/100 g of juice.
4. Add to the juice of vitamin B1 in an amount of 0.006 g/100 g of juice.
5. Add to the juice of rutin in the amount of 0.002 g/100 g of juice.
6. Add to the juice of fatty oil containing vitamin E at the rate of 0.1 g of oil and 0.3 g of vitamin E/100 g of juice.
From this table, it can be seen that the introduction of these additives had almost no effect on the safety of anthocyanins. In juices with additives, catechins are somewhat better preserved.
Table 4
Some qualitative indicators of pomegranate juices - semi-finished products with the introduced additives after 9
Parameters Technology options according to the numbers assigned to them
1 2 3 4 5 6
Soluble dry matter, °Brix 13.00 15.00 13.00 13.00 13.00 13.00
Ascorbic acid, Mr/100 r 2.38 2.11 1.85 1.94 2.11 2.11
Catechins, Mr/100 r 0.00 2.65 3.40 0.40 2.65 1.10
Leucoanthocyanins, mg/100 g 0.00 0.00 0.22 0.00 0.00 0.00
The amount of anthocyanins and dark-colored 16.79 17.18 17.51 16.44 17.02 18.60
pigments, mg/100 g
Anthocyanins proper, mg/100 g 14.73 14.83 14.73 13.93 14.22 15.35
Equity participation in the formation of the product color:
Anthocyanins, % Dark-colored pigments, % 87.7 12.3 86.3 13.7 84.1 15.9 84.7 15.3 83.5 16.5 82.5 17.5
o
Average of 3 repeated definitions
The use of wide-necked containers, sealed with lacquered metal lids, completely deprives these additives of the ability to have a stabilizing effect on anthocyanins. This is due to the fact that even when double-varnished metal covers, the varnish film is not stable enough and can be corroded even more than non-varnished. In addition to the discoloration caused by corrosion, in this case, there is a color change due to the formation of chelates. Usually their color is unpleasant-blue or purple.
4. Conclusion
Thus, the expert assessment of the naturalness of pomegranate juices should take into account that varietal pomegranate juices differ in their analytical properties. The anthocyanins contained in them can easily change their primary configuration for reasons beyond the control of their manufacturer - under the influence of heat treatment (without which you can not do without when preparing pomegranate juice) and when interacting with the environment (metals, air oxygen, storage conditions, etc.).
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ОСОБЕННОСТИ ИСПОЛЬЗОВАНИЯ ОБЪЕКТОВ КРИТИЧЕСКОЙ ИНФОРМАЦИОННОЙ ИНФРАСТРУКТУРЫ С СОВРЕМЕННОЙ СИСТЕМОЙ ОБНАРУЖЕНИЯ ВТОРЖЕНИЙ
Бугорский М.А.,
Воинская часть 33310, офицер службы защиты государственной тайны
Каплин М.А.,
Краснодарское высшее военное училище им. генерала армии С.М. Штеменко, адъюнкт
Остроцкий С.В., Юго-Западный государственный университет
Казакова О.В.,
Юго-Западный государственный университет
Селин В.И.
Юго-Западный государственный университет
FEATURES OF USING CRITICAL INFORMATION INFRASTRUCTURE FACILITIES WITH A
MODERN INTRUSION DETECTION SYSTEM
Bugorsky M.,
Military unit 33310, officer of the state secrets protection service
Kaplin M.,
Krasnodar Higher Military School named after General of the Army S.M. Shtemenko, adjunct
Ostrotsky S., Southwestern State University
Kazakova O.,
Southwestern State University Selin V.
Southwestern State University
