Georgian research institute of food industry

Email:, Phone: 599 43 15 14
Address: Georgia, Tbilisi, Davit Guramishvili Avenue 17, 0192

Visit Institute's Webpage

About Institute








Intelligence Property

Food Industry - this is multi-profile, effective and the most important industrial potential for Georgia, on its development is greatly depended the solution of problems of social and national-ethnical relationships existing in country. Last years’ experience showed that in foreign countries there is not big demand on none of the traditional food products produced in Georgia. European and American markets are satiated with table wines and fruit-berry juices, other traditional food products that’s why the actual topic is to investigate the new directions, in order to produce the competitive products with using the local raw materials. Study of the world’s leading as well as the post-soviet countries’ agricultural complex development experience leaded us to the conclusion that the reviving of Georgia’s agricultural complex will be impossible without the cluster development of this field, and the most acceptable form is technopark.

Structural Units

Department of Technology research of food products and food additives
Child nutrition technology laboratory
Plant raw material drying technology laboratory
Plant oils (fat-oils, essential oils) technology laboratory
Fruit-vegetables storage and processing technology laboratory
Department of food products quality and safety research
Dairy and mead products technology laboratory
Department of Wine and Chacha vodka
Department of Scientific Product Implementation

Scientific Equipment

Title of the equipment/device Technical characteristics Date of issue Exploitation staring year Usage/application Purpose of usage/application Technical condition
Reservoir of enamel 12. 5 Cubic meter 1981 1983 Industrial tank is used to store food (liquids) Industrial Active use-working condition
Reservoir of enamel Capacity 16 tons 1983 1983 Industrial tank is used to store food (liquids) Industrial Active use-working condition
Appliance with a heating element to generate heat and a reflector to radiate it 1985 1986 To heat food Industrial Active use-working condition
Juice filling machine 100*130*90 sm. 1986 1986 The semi-automatic machine ensures the bottling of the liquid Industrial Active use-working condition
baren Mechanical capacity 200 liters 1986 1986 Separation of thick and liquid mass as a result of pressure Industrial Active use-working condition
Shredder ADA-5 Capacity 200 kg 1986 1986 Provides cutting of fruit into small pieces Industrial Active use-working condition
Meat mixer Capacity 200 kg 1986 1986 Prepare sausages Industrial Active use-working condition
Vegetable slicer 60*110*60 sm 1986 1986 Used to cut fruits and vegetables Industrial Active use-working condition
weighing-machine 400*400სმ. 1989 1989 Used to weigh raw materials Industrial Zero usage
Jar washing machine KHH6 150*200*200 1986 1986 Used to wash jars Industrial Repair
Transfer of jars Length 11 meters 1986 1989 For the transportation of products placed in jars Industrial Repair
Reservoir of enamel 16 cubic meters 1986 1986 Industrial tank is used to store food (liquids) Industrial Repair
Bottle sealing machine 60*60*90sm 1989 1989 Used to get finished products Industrial Active use-working condition
Laboratory set Laboratory tables 140*60*100 sm 1989 1989 Conducting chemical analyzes Scientific Active use-working condition
microscope 50*50*20 sm. 1990 1990 Microscopic observation Scientific Active use-working condition
Centrifuge Diameter 20 cm 1990 1990 A machine that mechanically divides a mixture into component parts by the action of centrifugal forces Scientific Active use-working condition
Stainless steel tank for hot bottling of wine 180*60*50sm 2015 2015 Used for hot bottling of wine without contact with air Scientific Active use-working condition
Periodic Charente type device The capacity of the device is 16 - 16.5 decaliters of anhydrous alcohol in 1 cycle Consumption of wine material - 85 decalitres in 1 cycle 2015 2015 Used to obtain high quality distillates Scientific Active use-working condition
Stainless steel tank 100 liter 2015 2015 Used to store raw materials and experimental products Scientific Active use-working condition
Wine pump Electric motor power 220 V 0.50 hp. ძ. Number of revolutions 2850 rpm Brass case Brass impeller 2015 2015 For transporting fluid without contact with air scientific Active use-working condition
Stainless steel tank with pneumatic lid 200 liter 2013 2015 To place experimental products Scientific Active use-working condition
tank with pneumatic lid 500 liter 2015 2015 To place experimental products Scientific Active use-working condition
Electric mixer 30*22*10sm 2001 2002 Thickened mass mixer Scientific Active use-working condition
electric oven 40*40*35sm 2002 2002 Used to heat laboratory samples Scientific Active use-working condition
Cream whipping machine Diameter 70 cm 1992 1992 Mixing of creamed masses Scientific Active use-working condition
Wine filter 40*40 2015 2016 Wine filtering Scientific Active use-working condition
Pressure mechanical Diameter 55 cm 2015 2016 To separate the juice from the thickened mass Scientific Active use-working condition
Pressure mechanical Diameter 35 cm 2015 2016 To separate the juice from the thickened mass Scientific აქტიური გამოყენება-მუშა მდგომარეობა
Grape Cleanser With pump 3 hp 2015 2016 Grape processing Scientific Active use-working condition
Cylindrical boiler Stainless steel size 50 * 50 2015 2017 For the production of experimental products Scientific Active use-working condition
Dishwasher 1600 * 700 * 850 mm stainless steel 2015 2017 To wash the reservoirs in a small enterprise Scientific Active use-working condition
electric scale HANYU HY-TZ-300 Electric scale maximum weight 500 kg 2015 2017 To weigh experimental raw materials Scientific Active use-working condition
Hydro Press GRIFO MARCHETTI S.r.l. Maximum pressure 3 bar Working temperature -10ᵒ / + 50ᵒ Weight 150 kg Height with stand 800 mm Stand height 300 mm 2015 2017 Pressing of grapes and durdo Scientific Active use-working condition

Scientific buildings

International Scientific Works

Project number/ID Project title Name of the grant call Funding organization Grant budget (total) Start/end dates Principal investigator Key personnel Project Summary Detailed description Achieved results
1,44/2018Organization of essential oils and bioactive extracts production from food industry wastes in Tetritskaro region. State targeted programMinistry of education and science of georgia001/01/2018-31/12/2023Nugzar Baghaturia Mariam Loladze Gennadi Baghaturia Maya DemeniukEvery year in Georgia accumulate 60 thousand tones of grapes recycling wastes, 40 thousand tons of nonstandard tangerine fruits, recycling wastes of essential laurel. All these are the secondary raw material enriched with bioactive substances. Project foresees the getting of competitive product from unused reserve of existing secondary raw material for the medicine and perfume-cosmetic industry. From the grape processing wastes is aimed to get two products – hydrolate and therapeutic-prophylactic purpose pasta; from nonstandard tangerine fruit we will get 3 products – distillate essential oil (perfumery limonene), tangerine pasta and tangerine hydrolate that are also used in perfume-cosmetic production; from the nonstandard and fragmented leaves of laurel is received laurel hydrolate and laurel essential oil that are also used in perfume-cosmetic production. technological instruction
1.6/2018Working out the scientific development strategy in food and processing industry State targeted programMinistry of education and science of georgia001/01/2018-31/12/2023Nugzar Baghaturia Gennadi Baghaturia Mariam Loladze The data given in literature allows us to conclude that: • Scientific sphere in Georgia is less priority for Government; • Governmental management structure of scientific system doesn’t correspond to the accepted model by international practice; • The strategic view of scientific infrastructure optimization does not exist, rehabilitation activities are not enough; • Integration frame and aims are not determined; synergy effect received as a result of this process is insignificant; • Monitoring of scientific activity and evaluation system doesn’t exist. The main element of scientific research and development in Georgia are scientific-research institutions, which on 100% are based on governmental estate and belong to the corresponding profile universities as an independent structural unit. On the same percentage ration its existence depends on governmental budget funds. Data shows that from the counted countries in terms of funding Georgia is on the lowest level. Here in gross domestic product inner costs on scientific-research and trial-design works are not more than 0,3%. As government is interested in the development of state-private partnership (SPP) forms and mechanisms, should provide the achievement of the following aims: 1. Growth of intellectual, technological, material and financial potential of education and science, as a term of country’s economic stable growth; 2. Improvement of managing efficiency factors of science and high professional education, implementation of state funds with more efficiency; 3. Provision of competitiveness of high educational and scientific organization institutions, stimulate the approachment of fundamental and applied sciences; 4. Satisfaction of dynamic changing demand on labor market, strengthen the innovative component of education and science. The main interest of business sector in state private partnership are: 1. To get the economical profit from the fulfilment of partnership projects; 2. Increase the business competitiveness; 3. Growth of professionalism of labors in private sector; 4. Growth of efficiency and quality of scientific research results implementation; 5. Widening of innovative business possibilities and etc. Monograph
1.2/2018Research of innovative technology of red semi-sweet wines enriched with antioxidantsState targeted programMinistry of education and science of georgia001/01/2018-31/12/2023NAna Ebelashvili Eteri Uturashvili Inessa Kekelidze Maya Demeniuk In order to increase the phenol admixtures concentration, to make test samples of red semi sweet wine, for the first time by us was used the technological ways separately and combined: before conducting alcoholic fermentation, taking off the different parts of grape juice from must; must warming up The object of research was red semi-sweet wines control and four test samples made of Saperavi. The control sample was made with existing (standard) technology: alcoholic fermentation of seedless must on 25-28 0C using dry yeast; pressing out of fermenting must, when unfermented sugar amount is 8-9%, storage of fermenting grape juice on low temperature, decanting of wine material from sediment when unfermented sugar amount is 5% and its storage on low temperature using sulfurous dioxide (30mg/l). Test sample №1 – worming up of the seedless must on 650C, after must was cooled down to 250C its alcoholic fermentation and following technological processes were conducted similarly as on control sample. Test sample №2 – taking off the half mass of grape juice from seedless must, left must’s alcoholic fermentation and following technological processes were conducted similarly as on control sample. Test sample №3 – taking off the half mass of grape juice from seedless must, worming up of left must on 650C, after must was cooled down to 250C its alcoholic fermentation and following technological processes were conducted similarly as on control sample. Test sample №4 – taking off the 1/3 of grape juice from seedless must mass, worming up of left must on 650C, after must was cooled down to 250C its alcoholic fermentation and following technological processes were conducted similarly as on control sample. In current year (third year from preparing the sample) the research object’s taking off from sediment took place twice (once in 6 month) and investigation of their chemical features (sum amount of phenol substances, titratable acidity, . . . . . acidity, active acidity, alcohol, coloring intensity and tonality). Research results showed that due to wine stone formation and extraction process, the titratable acidity amount in third year of semi-sweet wine samples noticeably reduced, accordingly changed the active acidity amount. During third year slightly occurs change of . . . . acidity and reduction of alcohol indexes; Reduction of alcohol must be explained with its participation in etherification process during storage. Also insignificantly reduces the sum amount of phenol substances, coloring intensity and tonality. Sum amount of phenol substances reduces as a result of rusting, polymerization, forming of protein-tannate and moving process of these components to sediment that runs with comparatively slow intensity on third year samples are made. With high compound of phenol components and better degustation indexes is characterized the test sample №3. During making of this one were used the technological ways: before alcoholic fermentation taking off the half of seedless must and warming up of left must on 650C. The sum amount of total phenols in it is 2 times higher in comparison with control one. At the end of third year after making phenol substances sum amount is higher than control sample, also in other test samples: in sample №1 – with 35%; sample №2 – with 88 %; in sample №4 - 1,8 times. The research results of the current year as last years research results showed that in the semi-sweet wine making technological process before alcoholic fermentation taking off the half of seedless must and warming up of left must on 650C significantly increases the phenol substances concentration in wine that accordingly increases the prevention effect of cardiovascular, tumor and lot of other diseases. technological instruction
1.3/20017Research of scientific basis of Georgian whisky production technologyState targeted programMinistry of education and science of georgia001/01/2017-31/12/2023Nugzar Baghaturia Elene Kalatozishvili Louisa is right Louise Kajaya Giorgi Grigalashvili Mariam Loladze In institute there is worked out the production technology of white whisky. During last years white whisky is popular in USA. The sense of technology is that end product is received by cleaning the distillate of cereal cultures. Received white distillate is the end product. The technology we offer presents the production of aromatized white whisky. As aromatizes are used the natural essential oils. The receiving process of distillate from Georgian variety of corn and wheat and establishing of their chemical composition is undergoing. In table 7.1 are given the chemical compositions (control) of wine distillates received from Rkatsiteli grape processing, in table 7.2 – compositions of distillates (whisky distillates) received from wheat distillation. technological instruction
1.3/2018Work out the composition of spices for the boiled sausage production on the basis of Georgian spice-aromatic raw material, their production and usage technologies State targeted programMinistry of education and science of georgia001/01/2018-31/12/2023Nazi alkhanashviliMaia Demeniuki On the basis of researches conducted for the boiled sausage in order to make composition there were selected spices traditionally produced and widely spread in Georgia; Coriander seeds, capsicum (red pepper), Utskho Suneli, parsley seeds, celery seeds, dill seeds, laurel seeds, from the classical spices there was selected nutmeg In order to dry raw spices the technological equipment plays the determinative role to maintenance their organoleptic features and increase the time of storage. In Georgia to dry the local raw mono-spices there was used the five conveyer drier equipment СПК-4 Г, Г-4 КСК, CKO made in Russian Federation, Belgorod. Innovative technological equipment to dry the raw spices and mix them is worked out by the firm Amixon (Germany). This firm produces the multifunctional mixers that in case of necessity during mixing provides also drying. Given equipment provides the high quality of raw spice drying, during the minimal time of mixing. In order to maintain the organoleptic features mono-spices should be stored maximally on 5-120 and relative humidity 65-70%; Storage where spices and spice compositions will be kept should ventilate quite well. The hermetic storage of mono-spices (each separately) is advisable. The storage period for the selected mono-spices for the boiled sausages is 1 year. The technological scheme of the spice composition production for boiled sausages consists of the following main processes: to get the dried mono-spices, to prepare the mono-spices for mixing, mix the components, sort and pack. The receiving of the mono-spice each component takes place according to the appropriate technical conditions. Preparatin of mono-spices to mix. The inspection of dried, milled mono-spices takes place separately on different inspection transporter or inspection table. During this from the main mass of mono-spices separates the damaged, roughened parts and admixture from outside. Dried mono-spices are separately milled on hammer grinder (miller КДМK-2, or grinder ДКУ-УА,Ф-УМ, pepper miller ПП-01, or other types of grinders). The milled mass of dried spices are separately sifted №0,45 and № 0,95. Mass left on sift is grinded second time and are sifted in the same sifts. The grinding process continues till the mass left on sift №0,95 is 2%, and mass passed through sift № 0,45 not less than 80%. In order to separate the magnetic admixtures from the milled mono-spices sifted mono-spices are separately passed in magnetic separator. Before making composition the mono-spices prepared with above reviewed way prepared milled mini-spices separately are places in four-layered craft-bags and store in storerooms on 5-120 temperature and 65-70% relative humidity conditions. Mixing the components to make spice compositions for boiled sausages. Milled and dried mono-spices are weighted on ВЛТК-5 type squared electro weights (with the measuring scale limits0-5kg, grade of accuracy 0,2) in accordance with composition recipe and mix with each other in drum type mixer for 10-15 minutes before they get homogenous mass, after that composition is weighted, sorted and packed. While making a composition loss of milled mono-spices during weighting, mixing and packing is 3,5%. technological instruction
1.5/2017Research of the new technology of vodka production from ChachaState targeted programMinistry of education and science of georgia001/01/2017-31/12/2023Nugzar Baghaturia Mariam Loladze Elene Kalatozishvili Lia Kotorashvili Medea Ormotsadze In order to increase the competitiveness and improve quality of Georgian drink Chacha made from grapes, there is worked out the principally new technology in the instate that foresees the reception of distillate from the grape juice wine-material fermented on must. There is investigated the dynamic of evaporative components moving to distillate during the distillation of white grape chacha fermented with Kakhetian way. There is shown the moving characteristics of ethyl alcohol and admixtures during distillation. There is selected the optimal technological mode of grape brandy alcohol distillation, are established the chemical compositions of first-distilled, mid-distilled and last-distilled fractions. From data we see that the ethyl alcohol composition in distillated fractions regularly decreases. What about admixtures – aldehydes and ethers, the curves expressing their composition are not similar, that shows the chemical changes, which take place during the distillation by the influencing of different factors. The movement of evaporating admixtures to distillate does not defend only on fermentation temperature and concentration, but also on their dissolubility in water-alcohol solutions. This last is depended on the composition of raw alcohol. Thereby the chemical composition of grape juice fermented on must is noticeably different from the composition of wines fermented in European way, this factor significantly influences on the chemical composition and features of wine distillate. Single-distilled unfiltered vodka’s (rakhi) oil is presented with the isoamyl, isobutyl and octyl alcohol. Main component from these is isoamyl alcohol. From the data of pic 5.2 we can see that rakhi oil content in the initial fraction firstly increases and then decreases, reaches its minimal meaning, again accumulates in 5th fraction, then regularly decreases and reaches the minimal meaning in last-distilled fractions. To the same regularity obeys the curves showing the isoamyl and other admixtures quantitative content. There are presented the changes of distilled distillate’s chemical composition during the distillation process of raw alcohol. The analysis of the received fractions’ organoleptic indexes showed that the best quality distillate is received after the taking off the first 35% during the distillate distillation process. The left last distilled fraction should be distilled second time in order to get the additional amount of product fraction. It is known that last distilled fractions consists of big amount of high-fermenting alcohols from C3 to C10 and β-phenylethyl alcohol. This last one gives the rose fragrance to the drink. Thereby it is necessary to distill the last distilled fraction second time and blending of received product fraction to the main product. Existence of diagrams expressing the admixtures compound allows as to choose the rakhi oil’s and methanol’s minimal consisting fractions during the distillates distillation process. With taking into account of chemical composition and organoleptic data it is advisable to remove the 3% of first fraction amount during the distillates distillation, mid-distillate’s outcome is 35%. What about the last distillate fraction it can be distillated second time in order to get the products’ additional amount. The chemical compositions of first, mid and last distilled fractions, which analysis allow us to make the following conclusions and recommendations: 1. During the fractioning of alcohol the highest alcohols main amount distributes in mid and last distillated fractions; 2. Aldehydes (and including acetic acid aldehydes) are concentrated in liquid fraction, in the following fractions their consistence regularly decreases; 3. During the raw alcohol distillation process also big amount of first distillated fraction is presented. Then follows mid-distillated fraction and in last distillated fraction they are not at all; 4. Big part of toxic substance – methanol is in fist distillated fraction, and, accordingly its quantitative content in fraction goods can be decreases to norm during the distillation of raw alcohol, by the regulating the first distillated fractions amount. technological instruction
1.6/2018Investigate the winemaking technology of Kakhetian type young winesState targeted programMinistry of education and science of georgia001/01/2017-31/12/2022NAna Ebelashvili Eteri Uturashvili Nino Khvedelidze Mariam Loladze Inessa Kekelidze The young wines are poured till the January of harvest year. These kinds of wines in France are known as “Beaujolais Nouveau” type wines, demand on them last years greatly increased in Europe and America. For the first time in winemaking practice there was put task about getting the Georgian type young wines from white and red type grapes. Experiment was conducted in the experimental workshop of the institute. The received wine samples were poured in December of the current year. In the tables 4.2-4.4 are given the results of Kakhetian Green type grape wines researches (one year data). The received data confirms the fact that during the processing of white type grapes with Kakhetian technology (grape juice fermentation on must), like the red type grape – Saperavi, seeds existence in must significantly influences on the quality of young wine, so, during the fermentation on seeds there is received the rough, bitter wine, while wine fermented on must without seeds, as wines received by fermenting on grape juice are characterized with softness and velvety, without any sense of roughness. The analysis of presented data shows that the Kakhetian Green type grape is wonderful raw material to make the high quality young wines to process the grape with European and Kakhetian technology as well. technological instruction
1.2/2017There were investigated the influence of bone-free grapes juice fermentation on the quality of white and red Kakhetian type wines. State targeted programMinistry of education and science of georgia001/01/2017-31/12/2023Nugzar Baghaturia Eteri Uturashvili slow gilauri Neli Iluridze Mzia Ichkitidze Mariam Loladze The phenol compound in grape separate parts differently influence on the wine quality. In particular, tannins of stem and seeds give wine bitterness. Wines fermented on the skin tannin are characterized with softness and velvety. For the first time in winemaking practice there was issued a task to establish the influence of taking seeds away during the fermentation of Kakhetian white and Red wines on the wine quality. As an object of research there was used the Georgian white industrial type grape – “Rkatsiteli” and “Manavi (Kakhetian) Green” and red type grape – “Saperavi”. On picture 3.1 there are shown the chemical compositions of self-leaked and pressed fractions’ of Rkatsiteli fermented on seed free and seed including must. There was established that the wine fermented on seeds gets roughness the composition of leico-anthocyans and other monomeral phenols. As it is shown from the table data the composition of leico-anthocyans are more in wines fermented on seeds. However, the composition of leico-anthocyasns is so minimal in Rkatsiteli wines that seeds removal from must does not influences on the wine quality. From the data we see that leico-anthocyans are presented more in red wines so these substances noticeably influences on wine qualitytechnological instruction
1,44/2017Research of the citrus fruit processing innovative technologiesState targeted programMinistry of education and science of georgia001/01/20017-31/12/2023Nugzar Baghaturia Aelita Khotivar Inessa Kekelidze Elene Kalatozishvili Mariam Loladze Every year in Georgia there is harvested 20-30 thousand tons of tangerine nonstandard fruits, that are used not effectively (to get juice concentrate) or are not used at all and are thrown away. In the institute there are conducted the researches in order to establish the rational technology to process the given secondary raw material. In 2021 the research on the issues to work out the technology of producing the new products from the tangerine non standard fruits were continued. The research of obtained product’s chemical composition is in process. In 2021 three new products were obtained from the non-standard fruits of tangerine: tangerine distillated oil, tangerine hydrolate and tangerine pasta. There are conducted the works in order to use the pasta in bread and bakery production. technological instruction
1.1/2017Investigation of innovative technologies of Kolkhetian bio wine and bio alcoholic drinks. Investigation of Kolkhetian natural sparkling wine technology. State targeted programMinistry of education and science of georgia001/01/2013-31/12/2019Nugzar Baghaturia Nana Begiashvili Inessa Kekelidze Elene Kalatozishvili Mariam Loladze Last years on the world market there appear more natural sparkling wines that are made with the minimal men interruption during the vinification process. These are unfiltered sparkling wines with sediment. The price of sparkling wines varies between 35-45 USD because the wines are natural. So called Pet-Nat Wines belong to this group of sparkling wines. It is remarkable that the sparkling wines made by the old Kolkhetian technology have much higher quality than French Pet-Nat ones. So, Georgian winemaking should be developed not to the bio wine direction, but implementing the production of Kolkhetian sparkling wines that will noticeably increase the export possibilities of country. The presented analysis of data show that alcoholic fermentation process is very quick and it is hard to catch the moment when sugar content in it reduces till 15%. Main thing is that on 2nd - 3rd day, when alcohol gets up to 12-13%, red wine does not get on its maximum index. It happens only on 9th – 10th day of alcoholic fermentation, however during the process of Kakhetian white wines as well as red ones it’s advisable to ferment the wine till the end (in Kvevri or ground-over fermentation vessel), fermented wine material should be bottled, grape juice and yeast added, and the wine should be aged there during 2-9 months Technological instruction
2.20-2012Development of a rational technology of drying spicesState targeted programGeorgian Academy of Agricultural Sciences001/01/2009-31/12/2012Tengiz Nanitashvili N.AlkhanashviliIn the calculation period there were investigated the characteristics of Savory as of a drying object. There are known the 30 varieties of savory, among them in Georgia mostly are spread and used as spice the above ground part of garden savory, ripe savory, mountain savory, . . . . savory in beginning or during the flowing. After drying the raw savory aroma gets stronger. Savory above ground part consists of different diameter stalks, leaves, buds and flowers. Counted vegetal organs are characterized with the different chemical composition. According to the investigations conducted at the Research Institute of Food Industry in order to grind the dried savory with high quality its humidity should not be more than 8%. Grinded savory is characterized with the hygroscopicity: during the storage it absorbs the moist from environment and its moistness increases up to 10-12%. Savory drying technology includes the preparation for drying, drying, inspection of dried savory, grinding and packaging. In order to establish the optimal conditions for savory drying there were investigated the raw materials cutting influence on the drying kinetic. According to the experiment data cutting of the raw savory helps the equalization and intensification of drying process. Because of the mentioned this process was included into the savory production technological process. Also, cut fraction’s optimal linear size is 50-50 mm, for savory cutting was selected the cutting machine “Rhythm”. Technological instruction
2.19-2012Chemical-technological investigation of wild juniper raw materials for the production of natural food supplementsState targeted programGeorgian Academy of Agricultural Sciences001/01/2009-31/12/2012Levan Mujiri N.baghaturia L.Qajaia The analysis of the conducted research showed that 20 genera of the cypress family and more than 140 evergreen cultivated decorative and wild growing species are known, including up to 70 juniper subfamilies. Juniper – are the cypress family one of two dioecious evergreen trees or bushes, light-loving, drought-tolerant, frost-resistant and less demanding to the soil. The strong tree twigs of juniper make bright forests in the Mediterranean, minor and central Asia, south regions of north America and Mexico, mountain regions of Crimea, Caucasia, middle Asia and Far East. In Caucasus there are spread 7 wildly growing varieties, among them 7 in Georgia – thick-skinned, multiparous plant, Chinese, Savin juniper, Virginian, heavy smell and long needled. Juniper needles and cone-berries main components are vitamin B1, B2, C, PP sugars and essential oil. Especially big amount of vitamin C and PP -126,2 mg. % and 0,0118 mg. % are in juniper needles. Cone-berries consists of about 0,5 – 2,0% of essential oil, 40% of invert sugar, 90% of tar, pectin substances, organic acids and other substances. From the early times juniper needles, fruits and cone-berries extracts are used in folk medicine to cure the inflammatory processes, arthropathy (salt accumulation), rheumatism and skin different diseases, for wound disinfection, diuretic and cough medicines. The chemical composition of juniper cone-berries and needles essential oils (can be said that it is completely studied by some researchers and is established that the mentioned oils may be used in food, pharmaceutical and perfumery – cosmetic industry). For nowadays the wildly growing spread in Georgia varieties of juniper and its raw material are not studied from the view of preparing the food additive essential oil extracts and their usage in food industry. Juniper cone-berries and needles were done in December 2011. In the given raw material, the essential oil consistence was determined with the method of Gimzburg and Dalmatov. During the essential oil distillation process was accumulated the condensate in which there was determined dry substance mass share. From the cone-berries there also was prepared the alcoholic tincture in which also was determined the dry substance mass share. The consistence od the essential oil was determined in crushed and uncrushed cone-berries. Technological instruction
2.18-2012Development of efficient technology for industrial processing of mulberryState targeted programGeorgian Academy of Agricultural Sciences001/01/2009-31/12/2012Levan Mujiri e. Kalatozishvili M. Ormotsadze M. Kereselidze N. Iluridze N. Gilauri As it is known among the various natural mixtures the important place takes the extracts containing the biologically active substances that can be used in the different sphere of food industry, such as – confectionary, nonalcoholic and alcoholic drinks, and antioxidants in medicine as precious treatment medicines. One of these extracts is mulberry extract. It is known from folk medicine that bekmez obtained from mulberry juice is widely used among the population, especially in the Samtskhe Javakheti region, and not only bekmez, mulberry leaf tincture baths were used in folk medicine against the accumulation of salts and various diseases. This year, industrial varieties of white and black mulberry, common in Eastern Georgia, were investigated. Their physico-chemical indicators: sugars, phenolic compounds, micro and macro elements and other components are being studied. Produces studies of physico-chemical indicators of extracts obtained from mulberry juice. In the first half of the current year, literary materials were studied and modern methods were selected for conducting research works. Technological instruction
2.17-2012Development of efficient technology for peach fruit processingState targeted programGeorgian Academy of Agricultural Sciences001/01/2009-31/12/2012Levan Mujiri e. Kalatozishvili M. Kereselidze N. Iluridze N. Gilauri As it is known, peaches are mostly consumed raw by the population, due to its pleasant taste and aroma. Peaches are characterized by high content of vitamins, acids, pectins and sugars. Fructose and glucose are mainly found from sugars, malic, citric and other acids from acids, E, B2, PP, C and carotene are found from vitamins. From the above mentioned the aim of our research is to investigate the possibilities of receiving the concentrates, dried fruits, candied fruits, aromatic extracts from stone and skin and adsorptive charcoal from the industrial variety of peach spread in Georgia. The oil received form the peach stone seed can be used in perfumery – cosmetic industry. On the bases of conducted investigations, at the end of 2013 there was worked out the new competitive products technology projects, were established the receiving technology regimes of peach wasteless technology. There were studied the bases of the new products’ realization. Technological instruction
2.16-2012Development of the technology of making pectin paste from non-standard raw materials of mandarin, feijoa and kiwi, common in GeorgiaState targeted programGeorgian Academy of Agricultural Sciences001/01/2009-31/12/2012Nugzar Baghaturia e. Uturashvili i. Kupatadze M. Demenyuk Sh. Muladze Z. Alanya The worsening of the ecological conditions is followed by environmental pollution and food products toxic chemical pollution, that makes big danger to human health. In order to protect the food products safety special attention should be paid to polysaccharide – pectin, which have an ability to extract the toxic substances, heavy metals and radionuclides from human body. The aim of theme is to work out the pectin past receiving technology from tangerine, feijoa and kiwi raw material and use of its functional purpose. All three types of research raw materials are subtropical crops and are characterized by seasonality. (harvesting takes place in late autumn), the analysis was carried out in October-December last year, in the village of Lanchkhuti district. Samples collected in Supp's homestead were stored under refrigerated conditions at 0±5 degrees Celsius. Based on the obtained data, it is determined that the raw materials of mandarin, feijoa and kiwi are characterized by a rich chemical composition. Their pectin content is high, which makes it possible to make a functional food product such as pectin paste from their non-standard fruits. Technological instruction
2.15-2012Technological investigation of antioxidant drinks using local plant raw materialsState targeted programGeorgian Academy of Agricultural Sciences001/01/2009-31/12/2012Tengiz Nanitashvili N. Baghaturia N. Begiashvili c. Grigorashvili A. Khotivar T. Kupatadze e. Uturashvili It is known that with the influence of the environmental factors, infections and irrational nutrition reduces the human body resistance power, including antioxidant system. As a result of abovesaid the concentration of free radicals in body increases surplus of which is followed with the serious pathological changes and diseases. Reduction of harmful influence of free radicals on body is possible with the use of some products (juice, honey, fruits), vegetables and bioactive substances, which have antioxidant activity. Antioxidant activity in the mentioned products relates to the consistence of natural mixtures (polyphenol mixtures, vitamins, microelements). Antioxidants protect the cellular structures from the damage of free radicals, and this protects human organism from diseases. In order to reveal the products having the rich antioxidants consistence we’ve analyzed the modern literature data and the results of researched conducted in Georgian Institute of Food industry. As a result of conducted analyzes there was established that local plant raw material, particularly wild fruit is characterized with the high consistence of antioxidants. On the bases of literature data from the wild fruits there were selected bilberry, blackberry, dogwood and buckthorn. According to the conducted researched it is established that investigated local raw material – blackberry, bilberry, buckthorn and dogwood are characterized with the high consistence of antioxidants, and on this base they can be considered as perspective raw material for receiving the antioxidant drinks. Technological instruction
2.14-2012Investigation of the technology of natural bread improversState targeted programGeorgian Academy of Agricultural Sciences001/01/2009-31/12/2012Nugzar Baghaturia L. Kotorashvili M. Ormotsadze L. Conjaria T. Gejadze b. Baghaturia In order to increase the biological value of bread and bread products, food additives with different functional purposes are used in a number of countries. Unfortunately, entrepreneurs in Georgia practically do not produce functional bread. Which does not allow us to use this daily food product for therapeutic and preventive nutrition of people. Aim of work is to work out the receiving technology of natural extracts - pectin substances from the raw material of wildly growing culture fruits. Hawthorn – kind of thorny trees and bushes of Rosaceae family, consists of about two hundred varieties that are spread in north hemisphere in the zone of normal and partially subtropical climate. In Georgia grows nine varieties from about twenty naturally spread in Caucasus. It consists of quiet big amount of pectin that removes from body heavy metals, salts and other harmful substances. Sweetbrier, wild-rose – plant variety of Rosaceae family. It is evergreen or deciduous, sometimes rambling thorny bushes. They have beautiful and aromatic flowers (pink, red, white and seldom yellow) one or umbrella like – paniculate is collected in flower (raceme), fruit is one-seed . . . . .When ripe it becomes meaty and gets orange, red sometimes black color. Wild-rose’s natural area is north hemisphere. There are known about 400 varieties, 25 in Georgia, among 5 is endemic. Buckthorn – plant variety of oleaster family. 3 varieties are spread. In Georgia normally it grows as bush. It has thorny shoots, silver fruit that are tightly pleated on shoots. It grows on the banks of seas, lakes, rivers, rocky bottom of dry trees and precipices. Jujube - plant variety of Rhamnaceae family. In family there are about 40 varieties. Big trees are about 16 meters height, live 300 years, flowering in May and it continuous about 1,5 – 2 months. Fruit is with stone, soft, thick, color – light green and white. Wildly growing cultures in Georgia – Hawthorne, Sweetbrier, Buckthorn, Jujube give fruits in September, October. That’s why the study of the given raw material’s physico-chemical features, preparation of investigation samples, conduction of scientific research takes place in the second part of the year. Technological instruction
2.13-2012Development of technology for the production of children's foodState targeted programGeorgian Academy of Agricultural Sciences001/01/2007-31/12/2010Eteri Ediberidze i. Kupatadze The problem of children's nutrition, both from a medical and social point of view, is given great importance in all countries of the world. Children's health status, the level of diseases depends a lot on the quality of food products, satisfying the physiological needs of the adolescent body with rational nutrition ensures the harmonious development of the child, increases the immunity of tolerance to various adverse factors of the environment. In order to provide with rational and balanced nutrition, children’s ration should contain necessary amount and relatively all main food substances: proteins, fats, carbohydrates, essential amino acids, vitamins, mineral substances, water, etc. During the making child’s daily ration, with the high-calorie content of food it’s important to provide it with proper proteins. In childhood demand on proteins is strong, especially providing with animal fats is important that conditions the intensive synthesis of adolescent organism’s tissues, in early age children’s nutrition animal fats should be 70-80%, in school age 60-65%. In this way to the child body’s demand more relevant is milk protein, therefore milk is necessary and irreplaceable. Our aim is to make the new assortment of children nutrition products based on milk for baby food, for their further industrial production. For the children nutrition the important protein product is cottage cheese and curds. Cottage cheese is very nutritious product, contains enough number of proteins and fats. Curd protein consists of irreplaceable amino acids, it is protein containing milk acid product that is received of milk fermenting and serum separating. During production of children nutrition important attention should be paid to the technological processes of raw material and equipment. Cottage cheese is made from non-fat normalized and skimmed milk. The technological process of production consists of the following operations: receiving milk, cleaning, separating milk, making a normalized milk mixture, pasteurization and cooling, adding vitamins and milk, coagulation, slicing the milk, separating the whey, self-pressing the feed, cooling and packaging the curd.
2.12-2010Development of the technology for obtaining extracts rich in phenols from grape seedsState targeted programGeorgian Academy of Agricultural Sciences001/01/2008-31/12/2010Nugzar Baghaturia N. Begiashvili A. Khotivar i. Kupatadze The aim of our research was to study the tanners in winemaking production remains (skin, grape seeds), work out of the rational technology in order to receive the bioactive extracts from them and establish the physico-chemical data of the received extracts. Using the mentioned methods, we determined phenol mixtures total amount in the Rkatsiteli grape, and it was 236,01 mg/g, and in grape skin 70,0 mg/g (calculating on dry weight). In grape seeds beside the tanners were determined the fats, flavanols, leuco-anthocyanins, ash, nitrated substances, etc. From abovesaid, study of the grape seeds’ chemical composition that it is characterized with the high content of tanner and other bioactive substances and based of which it can be considered as a perspective raw material to receive the bioactive extract for treatment-prophylactic purpose that can effectively be used in stomatology (treatment therapy) in the form of ointment and elixirs. Extract received from the fragmented grape seeds was the untransparent liquid with the weighted-up parts, with the unpleasant wine-red color. Extracts present the multicomponent mixture, their high efficiency is due to the harmonious combination of biologically active substances, with the mutual enrichment of each component with the useful features. In dental phytotherapy there are used the bioactive extracts in form of alcoholic-water extracts. In order to receive the bioactive extracts from the grape seeds there were conducted the investigation to establish the extraction processes. For this there were studied the different methods of extraction and the factors effecting the extraction processes (temperature, extraction duration, correlation of steady and liquid phases The yield of the extract, the content of biologically active substances, mutual compatibility and organoleptic indicators were taken as the criteria for determination.
2.11-2010Development of rational technology for obtaining natural dyes from grapesState targeted programGeorgian Academy of Agricultural Sciences001/01/2008-31/12/2010Nugzar Baghaturia N. Begiashvili L. Kotorashvili M. Ormotsadze In the calculating period there were got the informative material about the grape natural colorings. The main demands for food colorings are their non-toxicity and safeness for human body. Unfortunately, in the synthetic food coloring used for food products are found substances negatively effecting on human organism, because of that these kinds of coloring are limited last years. Natural grape colorings are divided into 2 groups: 1. Eno liquid – low concentrated extract received from grape skin’ 2. Eno powder – highly concentrated extract of grape skin, which is received with the dispersion-crystallization method. Liquid and powder Eno colorings are 100% natural products, which satisfies FDA (The United States Food and Drug Administration) and Euro council demands, without adding the preservatives. Making process is certified with ISO standard. Technological instruction
2.10 - 2007Development of the production technology of alcoholic pure ethyl alcoholState targeted programGeorgian Academy of Agricultural Sciences001/01/2007-31/12/2011Levan Mujiri e. Uturashvili N. Iluridze M. Kereselidze N. Gilauri M. Ichkitidze There were conducted the works about the production of ethyl alcohol, its chemical composition and usage in different countries around the world. What about the ecologically clean ethyl alcohol it should be maximally cleaned from the different substances in it and its final quality should be with less outer substances than it’s given in the approved standards. In connection with the mentioned it is investigated and studied the receiving technology of ethyl alcohol. There are studied the different schemes of alcohol distillation and main equipment. There are studied the chemical and technological methods of alcohol cleaning. In order to carry out alcoholic fermentation and subsequently obtain alcohol, we took fruit varieties in Georgia as the analysis objects - apple kkhura, champagne, rennet, pear gulab, khechechuri, yellow tkemali, red tkemali, Hungarian plum, Victoria and sugar sorghum, their glucose-fructose syrups containing sugar and other substances . Juices were obtained from the analytical samples, which were further considered for alcoholic fermentation. Before fermenting the tkemli and plum juices of the samples taken for analysis, we added pure yeast culture Slivovaya 2-3%. After finishing the fermentation, we performed a preliminary chemical analysis of the obtained wine materials. Based on the conducted experiments data, in the received alcohols amount of methyl and other components after pectolite ferments processing noticeably decreased and now is less than in earlier years were given.
2.20 – 2008Optimum conditions of alcohol tubes and main chemical parameters of obtained alcohol as a result of fruit fermentationState targeted programAcademy of Agricultural Sciences of Georgia001/01/2008-31/12/2010Nugzar baGhaturia L. Mujiri M. Tokhadze L. Natsvlishvili M. Ichkitidze N. Khvedelidze After the fermentation of cherry plum and plum juices there are received the samples that have specific variety aroma. From the given samples in the calculating period, we aimed to study the optimal conditions for receiving the alcohol and distilled alcohols’ basic chemical indexes. In alcohol industry to distil the ferment are used two types of apparatus. In first alcohol is separated from distillatory to column, and min second in special column that is called . . . . . column. Raw alcohol is used in different system apparatuses for rectification. Among them is remarkable one columns apparatus of periodical action, in which the rectification of raw alcohol occurs with taking off the first distillate and last-distillate. Abovesaid apparatus consists of column, assignment of which is to take distillates off the raw alcohol. It is equipped with the dephlegmator and condenser. Last-distillates, because of evaporating separates from the alcohol solution and goes to the upper / aldehyde column. Because of that the liquid on plates contains such high concentration of ethyl alcohol, when evaporation coefficient of last distillates is less than one, it stops. With taking off from upper column the ethyl-aldehyde fraction amount should not be more than 3% of total processed raw alcohol. Its strength is about 95-96,5%, contains water, ethyl alcohol, essentials, aldehydes and methanol. Technological instruction
2.19 – 2008Development of a rational technology for obtaining natural dyes intended for children's food products using local raw materialsState targeted programAcademy of Agricultural Sciences of Georgia001/01/2008-31/12/2010Nugzar baGhaturia A. Khotivar N. Iluridze In the calculating period there were studied the mostly spread in Georgia wildly growing black elder. As a result of conducted works it was established that chemical composition of elder varies according to the place sample was taken: dry substance 11,15-15,09; general sugar 6,3-8,15; tanning and coloring substances 0,29-0,75; pectin substances 0,41-0,75; cellulose 6,8-9,0; general phenol 950-1140mg%, vitamins 51,8 mg%, general acidity (sourness) 0,22-0,64%, ash 0,85-0,96; vitamin C 420-570mg%; there was worked out the technology of elder concentrate receiving technology with the compound of dry substance 28,0; 55,0; 60,0; 68,0; The color of the elderberry juice concentrate and the amount of coloring substances contained in it were determined by the spectrophytometric method, and the tonal coloring indicators were taken as the criteria for color development. It has been proven that the color and the amount of volatile substances significantly depend on the content of dry substances and storage temperature. Organoleptic (color, smell, taste) is one of the main indicators when taking children's food, canned foods. To improve the organoleptic and biological indicators of khilpaf, anise concentrate was used. In quince, pumpkin, banana pulp, 2 to 5% anise concentrate was added along with color stabilization anise concentrate and 4 to 15% lemon juice was added. Thus, the samples obtained with the technology we developed were sent to the Institute of Sanitary Hygiene for toxicity testing, and the tested samples were sent to the Institute of Pediatrics for clinical study. Technological instruction
2.16 – 2008Investigation of the fermentation process of rose flowers into sugar syrupState targeted programAcademy of Agricultural Sciences of Georgia001/01/2008-31/12/2010Nugzar baGhaturia L.Qajaia L.Mujiri R.Bziava There are studied the physico-chemical indexes of essential oil received from the rose flowers fermented in anaerobic conditions and then stored in the water. Based in the abovesaid it is desirable to work out the fermented rose flowers in anaerobic conditions immediately after expiring the fermentation period. But in case if factory production doesn’t allow us this then fermented rose flowers cannot be stored in water for more than 10 hours The aim of our research is to investigate the influence of sugar syrup on the rose flowers’ fermentation process. The mentioned allows us to receive the rose essential oil and ready product – rose jam at the same time. In case if issue is solved positively there will be avoided that negative side, which follows the existing technology of rose flowers processing technology. At present the scrutinizing of the essential oil received from the distillates during the experiment is on process with method of extraction. Technological instruction
2.14 – 2008Improving the methodology of control of food safety and sanitary-microbiological indicators in order to increase the competitiveness of finished products in the world marketState targeted programAcademy of Agricultural Sciences of Georgia001/01/2008-31/12/2010Eteri Ediberidze N.Baghaturia N. Begiashvili L.Kotorashvili T.Nanitashvili N.Alkhanashvili The sanitary-hygienic evaluation of food products is done according to the common biological values, for that it is necessary to check the validity of food products (should not be polluted, rotted, expired). While evaluating the food products to the account should be taken their organoleptic, chemical and bacteriological indexes. Products of animal origin are characterized with the enough amount content of easily digestible nitrogenous compounds (protein) and fats having high biological values. Many vegetable products are rich of carbohydrates, proteins and fats are low (except walnuts and sunflowers). With the existing standards and temporary instructions in different branches of food industry are foreseen the product pollution norms with profit microbes, but existence of pathogenic microbes in food products is now allowed. In calculating period are conducted the microbiological investigation on food products: milk and dairy products, meat and meat products, poultry meat, fish and fish products, confectionary. Based on the conducted research results we can conclude the following, as milk, meat, fish and fish products are good soil for the microorganisms’ reproduction and vitality, also belong to the easily spoiling products – must be followed the sanitary-hygienic requirements, as during their production during sale as well to avoid product’s secondary contamination. Technological instruction
2.13 – 2008Chemical analysis of mash and raw alcohol obtained as a result of alcoholic fermentationState targeted programAcademy of Agricultural Sciences of Georgia001/01/2008-31/12/2010Levan Mujiri E.Uturashvili N.Iluridze M.Kereselidze N.Gilsauri M.Ichqitidze In order to conduct the alcoholic fermentation and after to get the alcohol as an objects to analyze were taken the fruits spread in Georgia – apple “Kekhura”, “Champagne Reinet”, pear “Gulabi”, “Khechechuri”, cheery plum and myrobalan, Hungarian and Victoria. From the analyze samples there were received juices that later were foreseen for alcoholic fermentation. In apple and pear samples alcoholic fermentation were conducted by putting the pure yeast in it (Yablochnaya) and spontaneous microorganisms. Similarly, we conducted the alcoholic fermentation in pear samples. Before apple and pear juice fermentation we added pure yeast (Slyvovaya 2-3%). Made chemical analysis of wine materials received from the analyze juices From the data of conducted experiments, we see that every wine material received from each fruit have varietal aroma. From the analyze wine material we distilled the essential oil. Technological instruction
2.12 – 2008Development of technology for production of dry monoproducts from perishable raw materials in farmingState targeted programAcademy of Agricultural Sciences of Georgia001/01/2008-31/12/2010Tengiz Nanitashvili Nazi Alkhanashvili Elene KAlatozishvili Marina Kereselidze Neli Iluridze Neli Gilauri In farming of Georgia from spread easily spoiling raw material according to production size leading place take apple and pear. Each kind of these raw materials are characterized with the big number of varieties, therefore with morphological and physico-chemical indicators varieties. Apple’s industrial kinds are more than 55, and dry substances consistence in them varies from 9,8 to 17,1%. During the drying in order to increase the evaporating surface, provide the equal drying and speed up the process pear fruits are cut into parts (sectors), apple fruits into circles, or parts Thermochemical processing of apple and pear fruits involves sulfation, for that cut fruit should be soaked for 3-4 minutes in 0,2-0,3% sulfuric acid solution. In farms in case of lack of sulfuric acid this process may be conducted by burning the sulfur in hermetic storage and holding the separated fruit in the generated smoke for 1,5 – 2 hours. In sulfated fruit the remaining amount of sulfur anhydride should not be more than 0,08%; Production of dried apple and pear is allowed without sulfation. In this case, in order to avoid the fermentation darkness, separated fruit from cutting to drying should not be holden more than for 20 minutes. For fruit drying we chose conveyer type 5L dryer, which works as on steam and on diesel as well. These dryers for nowadays are the most mechanized and hygienic, are characterized with high productivity and low energy consumption. Conveyer type dryers are different sizes and productivity. Their productivity changes from 90 kg to 540 kg evaporated humidity an hour. Factory making these dryers makes four different trademark and accordingly different producers dryers that gives the farmers an opportunity to choose the appropriate and price dryers for them. Changes during the fruit drying and mass changing processes and drying kinetics were studied in laboratory conditions on a small size experimental dryer that allowed us to save the raw materials. The dryer was equipped with the controlling – measuring tools; continuous registration of temperature was made by the self-recording electronic potentiometer; as a hear carrier was used the environmental air, which was given by the ventilator to the electric-calorifier, then to the drying camera. Continuous registration of drying raw material allowed us to make drying and temperature curves; as a drying objects were used the different types of apple and kiefer seedling pear fruits. Work out of experiment results were done by making the sorption curves; calculation of balanced humidity was done in percent in relation with the whole mass of product. At the same time with study of sorption features there were conducted systematic visual observation in order to record the development of biochemical processes. The chemical analysis of samples were done after 3, 6 and 8 months; were determined the humidity mass share in samples and sensor indexes. A technological instruction has been developed
2.11-2008Improving the methodology of control of food safety and sanitary-microbiological indicators in order to increase the competitiveness of finished products in the world marketState targeted programAcademy of Agricultural Sciences of Georgia001/01/2008-31/12/2010Eteri Ediberidze M.Ichqitidze N. Gilauri N.Iluridze L.Konjaria Complication in economic and ecological situation in our country during the last years caused the worsening of some indexes of agricultural raw materials and food products produced from them. One of the global problems of the international organizations is considered the microbiological pollution of food products, it presents the main factor that conditions the health of population. In the population health strengthening system big role is given to the rational nutrition. Human nutrition is one of the environmental factors, which substantially influences on its health, work ability and life length. In food industry enterprises microorganisms are considered not only as initiator of biochemical processes but also when non-existing microbes develop the food products may become heavy and sometimes the reason of lethal diseases. Diseases like these are related to the using of polluted products. Should be noted that the existence of pathogenic microbes in food products in not the main thing, more important is the existence of determined required conditions necessary for their multiplication. The favorable conditions for nutritional information development are every moment of microbes’ multiplication and accumulation: wrong management of technological processes (as a result of which pathogenic microbe accidentally got into food lives and multiplies), wrong processing regime, creation of food damaging conditions, etc. Sanitary-hygienic evaluation of food products are according the organoleptic, physico-chemical, microbiological and other data, in the most cases decisive role plays the microbiological one. Samples for experiment were bought in supermarkets, markets, fridges and rarely from entrepreneurs. Microbiological examinations were conducted according to the existing standard requirements, also observed on different product analysis in which case using of which standard gives the best results in short period. As a result of conducted analysis revealed that beef, port and chicken’s fresh meet, egg, smoked and frozen fish’s sanitary and microbiological index are satisfied. In sausage products and semi-finished products of grind meat appeared rot and gut group bacteria, staphylococcus, in some cases sulfite-reducing clostridia and salmonellae. The more amount of gut bacteria product contains, the more contaminated it is. In case of massive existence of pathogen bacteria in product microbes can easier pass the body’s protective obstacles and cause disease, foreseeing all abovesaid it is appropriate to conduct the gut bacteria group amount determination in examined samples. We more frequently were determining coli titer, which means that minimal mass or wight of research samples where it was found. For determining the coli titer are used the . . . . . test tubes, in which there is an electric liquid area. We put the research material with proportional reduction in it (or research material’s one milliliter of dissolved solution, previously prepared with the marginal dissolving method). Planted test tubes are placed in thermostat on the temperature at which the gut group bacteria develop well 37±20. We observe for two days but titer is determined according to which minimal amount of put in plant gave fermentation forming acid and air. Thus, the following can be concluded from the results of the microbiological examination: it is necessary to detect sanitary-indicator microorganisms in perishable food products, which can be done with stricter norms, and it is also necessary to conduct an examination of the rotting bacteria - B. proteus in almost all meat, milk and fish products.
1.13/2008Development of a fundamentally new technology for the processing of rose essential oil in order to avoid environmental pollution.State targeted programAcademy of Agricultural Sciences of Georgia001/01/2008-31/12/2014Levan Mujiri L.Qajaia R.Bziava As it is known the rose essential oil is received in salt-solution or from the fermented rose flowers in the anaerobic conditions. In both situation the technological process has negative side – environment is polluted with the salt solution and remains. The aim of our research is to investigate the sugar syrup influence on the fermentation process of rose flowers. Abovesaid allows us to receive the rose essential oil and ready product – rose jam at the same time. In case of positive decision there will be avoided the negative side that follows the existing technologies of rose flowers processing. For the experiment was used the rose “Crimea Red”. At first from the flowers were taken off the stems, bowls and seeds, and from the jam leaves white parts. The last is foreseen by the existing rose jam-making technology. Later in text - rose leaves - mean the leaves from which the white part is separated. After determining the essential oil content in rose leaves the mass left in flask (remainder that was through away before and was polluting the environment) was used by us for preparing the rose jam. Usually, with the existing technology rose jam is boiled in 40% sugar syrup in which, on the last stage is added 0,125% citric acid. Based on the abovesaid in the case when for the fermentation of rose leaves, we used 40% sugar syrup, after determining the oil containing to the mass left in flask was added relevant amount of citric acid; and in the case when for the fermentation of rose leaves, we used 20% sugar syrup, to the mass left in flask was added relevant amount of sugar and citric acid. In both cases after adding the ingredients we boiled the mass (till getting the jam consistence), packed hot and closed hermetically. At the same time beside the abovesaid there was boiled the rose jam with the existing technology. So, during the calculating period there were investigated the physico-chemical indexes of the essential oil received after the fermentation of rose flowers with different methods. On the bases of received analysis results it is established that in order to avoid the worsening of rose essential oil quality index, rose flowers fermented in anaerobic conditions should be processed immediately after fermentation, in case if it is not possible then fermented rose flowers before processing may be kept in clean water not more than 10 hours, because storage for more time increases the oil outcome but makes the oil quality index worse. An internal standard of the enterprise has been developed
1.9-2007Determining the criteria for falsification of Georgian table wines and natural juices of fruits and berries and creating a methodical guide for their determinationState targeted programGeorgian Academy of Agricultural Sciences001/01/2005-31/12/2009Nugzar Baghaturia N. Begiashvili M. Ormotsadze L. Kotorashvili T. Gejadze This year, the phenolic compounds, microelements, reduced extract and organic acids of European, Kakhuri and Imerian white table wines were studied. Wine materials were made by classical technology. Natural wines were made as a control option, and 25%, 50%, 75% and 100% adulterated wines were made as a test option for adulteration, which were mainly made by fermenting the sugar solution on chacha.The content of extracted substances in European-type wines is 18 g/dm3, and the reduced extract is not less than 17 g/dm3, this indicator is above 15 g/dm3 in adulterated samples, and the reduced extract is not less than 14 g/dm3. European wines contain much less phenolic compounds, because they come into contact with chacha during the fermentation process, so their content in natural wine is no less than 300 mg/dm3, catechins - no more than 30 mg/dm3, leucoanthocyanins - no less than 200 mg/dm3. Unlike natural wines, adulterated wines contain total phenols not less than 170 mg/dm3, catechins - not more than 25 mg/dm3 and leucoanthocyanins not less than 180 mg/dm3. In addition to organic acids, total phenols and extractable substances, microelements of wine were also studied to determine naturalness indicators. Technological instruction
2.22/2007Optimum conditions for obtaining alcohol as a result of fruit fermentation will be studiedState targeted programGeorgian Academy of Agricultural Sciences001/01/2007-31/12/2009 levan Mujiri Levan Mujiri Elene Kalatozishvili Mzia Ichkitidze Nino Khvedelidze The main chemical parameters of alcohol intake were investigated. Equipment-technological schemes of alcohol production were drawn up As a result of fermentation of tkemlia and plum juices, samples are obtained that have a specific varietal aroma. From the mentioned samples, in the reporting period, we aimed to study the optimal conditions for receiving alcohol and to study the main chemical indicators of distilled spirits. It is known that to remove the alcohol from the brew, brew machines are used. Along with alcohol, all volatile impurities are transferred to the sample. A hardware technological scheme was developed
1.17/2007Investigation of children’s products receiving technology for Iron-deficiency anemia prophylactic. State targeted programGeorgian Academy of Agricultural Sciences001/01/2005-31/12/2009Tengiz NanitashviliGiorgi Grigorashvili Aelita khotivari Izolda Kupatadze Tsisana Shilakadze The aim of work is study of cultural and wild, less used fruits and treating plants’ widely spread in Georgia. There were investigated the biological indicators and from them, as from raw material was worked out the receiving technology of children’s canned food for prevention purposes. As an investigation object there was selected the typical fruit corresponding to the year harvest, based on fruit’s type was studied fruit’s average mass, average volume, density, length, height, wideness, also the amount of remains. From fruits were taken cherry and sour cherry, and from the medicinal plant – nettle. As the research showed in both type of fruits there were marked the analogous changes chemical indices and the ripeness phases. In the period of fruit formation till its ripeness the carbohydrates amount quickly increases. The fruit acidity, on the start stage increases and gradually decreases as it ripens. There were studied the nettle war leaves and extracts made of it. The technological instruction had been worked out.
1.7/2002Make the children nutrition and treating-prophylactic purpose products from the Georgian local vegetable raw materialState targeted programGeorgian Academy of Agricultural Sciences001/01/2002-31/12/2005Aelita Khotivari Luara Qutateladze Nana Begiashvili Mikheil Tsagareli Petre Nioradze The aim of the research was to improve the organoleptic indexes of children canned nutrition by using the natural food additives. On the bases of the conducted research was selected elderberry, as a perspective raw material for the natural aromatize. There was studied the full chemical composition of elderberry. There was established that elderberry natural colorings are the perspective natural additive for the canned industry making children food products. There was worked out the technology which foresees the receiving of elderberry juice, its concentration and farther souring. It is established that elderberry juice consists of 60-65% dry substance, beta cyanine 28,6 gr/l, vitamin C- mg/%, polyphenols 420g/%, catechins 200mg/%, micro and macro elements. There are composed the apple and elderberry coupages, are establishe the physic-chemical indexes of the received coupages. On the bases of conducted investigations there was worked out the normative technical documentation (technical conditions and technological instruction) of receiving the elderberry natural coloring.
1.6/2002There was created meat and dairy products new assortment using the local raw materialsState targeted programGeorgian Academy of Agricultural Sciences001/01/2002-31/12/2005Eteri Ediberidze Lia Kotorashvili NAna Begiashvili Nugzar Baghaturia Nino khvedelidze There was worked out the yogurt production technology using the native pectin. Were conducted works to establish the principally new technology to produce the yogurt from the natural milk with the thermostatizing method. During the investigating works on the yogurt’s test sample was added apple, cherry plum and citrus pecten, selected by us There was investigated the organoleptic, physic-chemical and microbiological indexes of ready product. As it clear from the conducted works the received product totally corresponds the indexes of yogurts demanded on the world market. On the bases of conducted investigations there was worked out the normative technical documentation of yogurt production using the native pectin
1.3/2002Investigation of aromatized mineral waters technologyState targeted programGeorgian Academy of Agricultural Sciences001/01/2002-31/12/2005Nugzar Baghaturia Nana Begiashvili Nona Bendianishvili Luara Qutateladze Neli Iluridze Neli Gilauri Nino Khvedelidze The aim of investigation is to work out the aromatized mineral waters production technology from the mineral waters spread in Georgia. On the base of the conducted investigation was worked out the aromatizing method of mineral waters “Borjomi” and “Sairme” and the rational technology of aromatized waters production. There were studied the full chemical composition Borjomi and Sairme cations and anions, which is presented in tables. There was determined the natural essential oils composition of tangerine, orange, peach, lemon. Based on the received results there was worked out the rational technology of receiving the natural aromatizes from the mentioned oils. Based on the made scientific research works there was worked out normative technical documentation (technical conditions and technological instruction) of the aromatized mineral waters Borjomi and Sairme production
1.1/2001Investigate the perspective kinds of raw material and work out the rational technology to receive the sugar and sugar substitutesState targeted programGeorgian Academy of Agricultural Sciences001/01/2002-31/12/2005Nugzar BaghaturiaAelita Khotivari Nana Begiashvili Luiza Qajaia Lia Kotorashvili Lali Konjaria Mzia Ichqitidze On the given problem there was worked out two theses: 1. working out the Georgian standard on liquid sugar; 2. working out the productional hardware-technological scheme, technological instruction and economical object standard of color (caramel) from sugar sorghum glucose-fructose syrups. For the first time in Georgia there was worked out the sugar sorghum care-cultivation technology in both eastern and western regions. The received raw material was processed and received sugar glucose-fructose syrups that were tested in different food products – nonalcoholic drinks, sweet (sugar) juices, jams etc. There was established that glucose-fructose syrups may successfully be used in food industry that significantly makes food production cheaper and increases its compatibility. Not less important is that the production of syrups with the technology made in institute enriches the food products with the bioactive and useful substances existing in sugar sorghum raw material. Also, there is worked out the production technology of color from the sugar sorghum glucose-fructose syrup. The received product in difference with the existing one is the natural product. Based on the conducted investigations there is worked out the Entrepreneurial entity standard on the sugar sorghum glucose-fructose syrup and is worked out the technological instruction of receiving this product. Hardware-technological scheme, technological instruction and economical object standard for processed color (caramel) production.


Phone: 599 43 15 14



Address: Georgia, Tbilisi, Davit Guramishvili Avenue 17, 0192


Elene Kalatozishvili

Academic Doctor of Science / Senior Researcher

Medea Ormotsadze

Doctor of Science / Principal Researcher

Nazi Alkhanashvili

Academic Doctor of Science / Principal Researcher

Eteri Ediberidze

Academic Doctor of Science / Principal Researcher

Aelita khotivari

Academic Doctor of Science / Principal Researcher

Lia Kotorashvili

Academic Doctor of Science / Senior Researcher

Eteri Uturashvili

Academic Doctor of Science / Principal Researcher

Nugzar Baghaturia

Doctor of Science / Principal Researcher

Giorgi Grigorashvili

Doctor of Science / Principal Researcher

Luiza Qajaia

Academic Doctor of Science / Principal Researcher

Nana Ebelashvili

Doctor of Science / Senior Researcher

Mariam Khositashvili

Doctor of Science / Principal Researcher

Maia Demeniuk

Academic Doctor of Science / Researcher