Ukrainian Journal of Food Science
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- Table 1. Availability of network restaurants in Kyiv ( September 2012) [3] District name Quantity Seats (thousand)
- Food Technology ───
- Food Technology ───
- ABSTRACT Keywords: Spectroscopy Near–infrared Reflectance Rape seed, Erucic acid Article history
- Introduction
- Table 1. Major Fatty acids (% of total fatty acids) in rape seed oil.
- Fig.1. The reflectance spectra of low and high erucic acid rape seed.
- Fig.2. The first derivative of near infrared reflectance spectra of low and high erucic acid rape seed. A – at 1330-2370 nm, B – at 1920-2280 nm.
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─── Food Technology ─── ─── Ukrainian Journal of Food Science. 2013. Volume 1. Issue 1 ─── 90 Table 1. Availability of network restaurants in Kyiv ( September 2012) [3] District name Quantity Seats (thousand) Kyiv 1424 147,7 districts: Goloseevskiy 104 8,7 Darnitskiy 109 14,7 Desnyanskiy 107 15,1 Dniprovskiy 150 13,4 Obolonsky 138 16,2 Pecherskiy 186 19,0 Podolsky 104 11,9 Svyatoshinsky 94 14,4 Solomensky 160 11,9 Shevchenko 272 22,4 Table 2. RI number 2009–2012 in Kyiv Type 2009 2010 2011 2012 Restaurant 147 169 176 244 Cafes, snack bars, etc. 696 653 619 621 Bars 95 106 94 118 Canteens 466 443 436 435 Table 3. Number of seats in Kyiv (thousand seats) Type 2009 2010 2011 2012 Restaurant 20,3 22,2 25,2 30,5 Cafes, snack bars, etc. 33,9 37,2 34,0 40,8 Bars 3,7 6,4 4,2 5,4 Canteens 68,7 71,5 70,7 71,0 Thus, the analysis of RI performance shows positive trends in their development. Restaurant industry is one of the economic activities that is created to provide direct services to the public. Sustainable development of restaurant business determines the social climate in society, providing food security for the city, helps create new jobs, increases revenue. Due to the preparations and holding of the European Championship finals in 2012, the network of restaurants has grown significantly, as a result the number of seats in some restaurants was 100 persons per 1,000 population. Progressive growth of RI made a great contributions to the development of restaurants in Kyiv and for the future [4]. The development of restaurants in the capital region is not static, it constantly renovates. This is done not only by increasing the number of places, but thanks to the latest technology, which simplifies the process of delivering services, thereby reducing the duration of service. For example, some restaurants popularize their services on the Internet by creating branded websites, placing them in the search, commercial business, tourist accommodation and other information systems to expand marketing, promotional and managerial capabilities. But restaurants should not be limited only by the activities of information and advertising ─── Food Technology ─── ─── Ukrainian Journal of Food Science. 2013. Volume 1. Issue 1 ─── 91 character, they have to attract customers to participate in virtual-technological process. Virtual services market is a market in which the represented restaurants provide On-line booking tables for customers via the Internet. Internet-project "All About Restaurants Kyiv" conducts management work in the formation of such market [5], it is an electronic catalog of capital RI, which provides complete information about the institution, menus, prices, address and other services. According to the study of virtual market restaurant services in Interenet project, European cuisine can be offered in 57.1% of all represented in the database restaurants, Ukrainian - 27.9%, French - 5.6%, American - 4.3%, Japanese - 3.9%, Chinese, Mexican, Italian - 3.0%, Georgia - 2.6% India - 2.1%, Arabic and German about 1.7%. So, there is a wide variety of ethnic cuisines in the restaurant business of the capital region. There are typical national dishes, management style of ruling the process, traditions in cooking technology, design solutions and serving tables, providing musical and services for each type of cuisine. The results of RI grouping in terms of cost of services per person are: 10 USD - 18.9%, from 10 to 20 USD - 41.6%, from 20 to 30 USD - 22.8% from 30 to 50 USD - 15.0%, from 50 USD and above - 1.7%.The cost of raw materials, business category, daily turnover, solvency of customers, the atmosphere of stay and rest, including a list of entertainment services directly influence at the price level of restaurant services. Recently, one of the common ways of customer’s payment is using bank cards. For example, consumers with credit cards "MasterCard / eurocard" serves 71.2% RI, "Visa" - 70,8%, "Maestro Cirrus" - 41,6%, "American Express", "Visa Electron" - to 28, 3%, "Prestige card" - 4,3%, "Diners Club" - 2,1%, "Discovery" - 0,9%, "JCB" - 0,4% of the total number of establishments. So, to reserve a table via the Internet, a potential customer chooses a restaurant represented by the menu and prices. The total cost automatically calculates after ordering the list of dishes. Then the system has to specify the following data: month, day, time, and number of people and type of reservation (breakfast, lunch, dinner, birthday). To confirm the order must it is necessary to specify the feedback (email, fax, telephone). Some restaurants also offer virtual electronic map of all available tables in the hall, allowing potential customers confidently determine the choice of location. On-line reservation is free of charge, the customer pays only for the cost of the order in a restaurant, and sometimes even gets a discount about 5... 10%. This system extends the corporate group service for business people, tourists, delegations and others. A feature of this project is to update materials database timely, to use active marketing and advertising support and relationships with the media, and to conduct periodic surveys to identify the demand of restaurant services, drawing a portrait client, identifying sources of information about restaurants, that allows you to build a strategy for marketing activities, focusing on potential consumers [6]. The main obstacles of restaurants development are: - the change of objects activity, especially in the downtown. Under current law, in case of the privatization of the facility, purchase or sale, a new owner can use an object inappropriately. Moreover, most restaurants are working on rented areas, areas that do not meet standards. Owners of some areas overstate the rent payments and transfer the authorization to competitor tenants; - there is a lack of effectiveness in the system of control in sanitary rules and regulations in the workplace, which is associated with the risk for health (poisoning); - low availability of RI service for the people with the low income; ─── Food Technology ─── ─── Ukrainian Journal of Food Science. 2013. Volume 1. Issue 1 ─── 92 - insufficient quantity of buildings in new areas of the city, as the construction of residential areas was carried out without allocation of for social facilities; - increase in food prices; - the negative trend of the financial crisis, credit limitation, reduced payment capacity of the population [4]. Conclusions The purpose of the further development of the restaurant business in Ukraine is to meet demand for the services of assured quality at affordable prices. Priorities for further RI development can be: - legal, economic (including tax) and administrative stimulation of entrepreneurial activity in the restaurant industry;: - to promot the further development of the network of public institutions, especially in new residential areas; - strict enforcement of sanitation control by the state in enterprises of restaurant business. The main objective, aimed at improving the quality and range of services in RI, is to improve their competitiveness: - the net expansion and protection of the existing enterprises; - assistance in attracting investment in new construction of restaurant establishments and introduction of new technologies; - providing benefits to renting places that are owned by the local community; - to increase services to the European level; - providing professional training for the staff, including language learning for specialists such as waiters, bartenders, etc.. - strengthening of informational and promotional activities (eg, production listings of the restaurants with the characteristics of their service address location, contact information); - development of equipment for the fan zones servicing. In the medium-term dynamics of the network of all restaurants will be characterized by an increasing number of quick-service organization that are focused on the use of semi high degree of readiness. The using underground spaces will also increase the investment flows for the restaurants development. References 1. Strategіja ekonomіchnogo ta socіal'nogo rozvitku m. Kiyeva na perіod do 2015 roku, shvalena rozporjadzhennjam Kiyivs'koyi mіs'koyi derzhavnoyi admіnіstracіyi vіd 29.11.2004 r. № 2168. 2. Strategіja rozvitku m. Kiyeva na perіod do 2025 roku, shvalena rozporjadzhennjam Kiyivs'koyi mіs'koyi derzhavnoyi admіnіstracіyi vіd 15.12.2011 r. № 824/7060. 3. Ekonomіchna kompleksna dopovіd' golovnogo upravlіnnja statistiki u m. Kiyevі. 4. Programa socіal'no-ekonomіchnogo rozvitku m. Kiyeva na 2012 rіk. 5. http://kyiv.virtual.ua ─── Food Technology ─── ─── Ukrainian Journal of Food Science. 2013. Volume 1. Issue 1 ─── 93 6. A.M. Vinograds'ka – zhurnal „Dіlova panorama” - „Vіrtual'nij rinok restorannih poslug” Allen, P., and M. Kovach. 2000. The capitalist composition of organic: The potential of markets in fulfilling the promise of organic agriculture. Agriculture and Human Values 17: 221–232. 7. Chung W, Kalnins A. Agglomeration effects and performance: a test of the texas lodging industry / Strateg Manage. 2001. P. 969–988. 8. Kaplan, D. The spatial structure of urban ethnic economies. Urban Geography. 1998. 19. P. 489–501. 9. Lappé, F.M. Food, farming and democracy. In Our sustainable table. Essays, ed. R. Clark, 143–160. Berkley, CA: North Point Press. 1990. ─── Food Technology ─── ─── Ukrainian Journal of Food Science. 2013. Volume 1. Issue 1 ─── 94 Analysis of near infrared reflectance spectrum of rape seed with different content of erucic acid Tamara Nosenko 1 , Inna Hutsalo 1 , Volodimir Nosenko 1 , Irina Levchuk 2 , Svitlana Litvynchuk 1 1 National University of food technologies, Kyiv, Ukraine 2 State Enterprise “Ukrmetrteststandard” ABSTRACT Keywords: Spectroscopy Near–infrared Reflectance Rape seed, Erucic acid Article history: Reсeived 26.01.2013 Reсeived in revised form 03.03.2013 Accepted 22.03.2013 Corresponding author: Inna Hutsalo E-mail: Ksa0178@list.ua The objective of this study was to analyze of reflectance spectrum in near-infrared region of rapeseed with different erucic acid content and to choose the most informative wavelength for development of calibration equation. Near– infrared reflectance spectra at 1330-2370 nm were measured for rape seed with high and low erucic acid content. The fatty acid composition of seed oil were determined by gas-liquid chromatography. We have detected difference in absorbance level between low and high erucic acid seed in the range of 1700-1860 and 1930-2370 nm. The first derivative of reflectance spectra were analyzed and wavelength set are proposing for development of calibration equation of erucic acid content in rape seed. Our data could be used for determination of erucic acid content in rape seed by near– infrared reflectance spectroscopy. Introduction Near–infrared reflectance spectroscopy (NIRS) is a widespread technique for chemical composition analysis of different agricultural seed [1,2]. The advantage of this method is nondestructive analysis without using of chemicals. It is possible to estimate moisture, protein, oil, glucosinolate content in seed by NIRS. Moreover, recently this technique was proposed to determine the fatty acid composition of seed oil, free fatty acid content and peroxide value in oil [2-5]. In order to use this technique for the measurement of some composition parameters of seed or oil development of calibration equation is necessary. For this purpose the reflectance spectra of samples with different chemical composition are measured. To receive an adequate calibration equation analysis of at least 30 samples are necessary. The more samples are using for calibration the higher reliability of equation. The even distribution of the samples within the range of calibration number of samples for the investigated parameter is important too. Reflectance data on the some wavelength range are using to calculate of calibration equation. ─── Food Technology ─── ─── Ukrainian Journal of Food Science. 2013. Volume 1. Issue 1 ─── 95 Additionally, development of calibration equation is necessary for the every species or at least plant family [1] and for every instrument that is being used. On the other hand nowadays rape is a very important oil crop because of its high seed oil content and special fatty acid composition. Rape breeding was directed on the creation of rape seed with low content or without erucic acid in oil as it was shown a negative influence of this fatty acid on human and animal health. Thus now there are two groups of cultivated rape with high and low erucic acid content. The first is using for technical oil production and other one for edible oil. That is why detection of erucic acid content in rape seed is an important task for seed processing. Although gas-liquid chromatography of fatty acid methyl esters is using for fatty acid composition determination NIRS technique is optimal for express analysis. The objective of this study was to analyze of reflectance spectra in near-infrared region of rapeseed with different erucic acid content and to choose the most informative wavelength for development of calibration equation. Materials and methods Two different kind of rape seed (Brassica napus) were used, with high and low erucic acid content. “Dry” seeds were preparing in the air oven at 105 °C bringing up their mass to the constant value. For the reflectance spectrum measuring seed samples were grinded on the laboratory grinder. The seed oil content was determined in milled samples by Soxhlet oil extraction with petrol ether. For the determination of fatty acid composition seed oil was extracted on the laboratory screw press. Fatty acid composition was determined by gas-liquid chromatography of fatty acid methyl esters. They were analyzed on Hewlett Packard gas chromatograph model HP 6890 with capillary column HP-88 (88%-cyanopropyl aryl-polysiloxane, 100m x 0.25 mm x 0.25 γm film thickness (Agilent Technologies). The temperature of injector was 280 °C, detector — 290 °C. The column temperature was from 60 to 230 °C. The rate of carrier gas was 1.2 ml/min. Identification of the fatty acids was performed by comparison of the retention times with standards mixture of fatty acid methyl esters (37 Component FAME Mix, Supelco). The reflectance spectra of samples were measured on monochromator near–infrared reflectance spectrometer Infrapid-61 model QA-262 (Hungary). For each sample the reflectance spectrum (lg 1/R) from 1330 to 2370 nm was recorded at 10-nm intervals. The first derivative from lg 1/R spectra was calculated. Results and discussion We have analyzed the fatty acid composition of different rape seed samples from local market. Seed moisture have shown was ranged from 8 to 10 % and fat content from 45 to 49 %. Determination of fatty acid composition detected that there were samples with low (< 5 %) and high content of erucic acid (Table 1). We have used the samples with different content of erucic acid for the near–infrared reflectance spectra measuring. For each sample reflectance spectrum (lg 1/R) was recorded at 10 nm intervals. Obtained spectra are given on the Fig.1. ─── Food Technology ─── ─── Ukrainian Journal of Food Science. 2013. Volume 1. Issue 1 ─── 96 The reflectance spectra were transformed as lg 1/R (optical density) and they indicate the big difference of optical density between seed dry substances and seed with 8.5 % of moisture. The spectra of seed with actual moisture have demonstrated almost total superposition, there was only some difference in the range 1430-1630 nm and 2000-2200 nm between samples with low and high erucic acid content. Evident peaks of absorbance on the 1450 and 1930 nm wavelength are belonging to the absorbance bands of water and caused by stretching vibrations of water molecule as it is known. Table 1. Major Fatty acids (% of total fatty acids) in rape seed oil. Mean Fatty acid low erucic acid high erucic acid С 16:0 4,6 3.5 С 18:0 2,0 1.0 C18:1 50,5 13.0 C 18:2 16,9 14.0 С 18:3 7,7 9.0 C20:1 2,3 7.5 С 22:1 1,3 47.5 Fig.1. The reflectance spectra of low and high erucic acid rape seed. Comparison of two spectra belonging to the “dry” seed (seed dry substances) have shown that appearance of these two spectra are very similar, but there is a difference in absorbance level between low and high erucic acid seed in range of 1700-1860 and 1930-2370 nm. ─── Food Technology ─── ─── Ukrainian Journal of Food Science. 2013. Volume 1. Issue 1 ─── 97 NIR spectra correspond to the highest overtones and combinations of fundamental vibrations of —CH group: the first overtone is at 1500-1800 nm and the combination bands of —CH stretching motions and deformations are at 2200-2400 nm [6]. Revealed differences in absorbance level between low and high erucic acid seed are probably explaining by these vibrations. Fig.2. The first derivative of near infrared reflectance spectra of low and high erucic acid rape seed. A – at 1330-2370 nm, B – at 1920-2280 nm. ─── Food Technology ─── ─── Ukrainian Journal of Food Science. 2013. Volume 1. Issue 1 ─── 98 In order to get more information from absorbance spectra we have analyzed the first derivatives of these spectra (Fig.2). The most evident difference between first derivatives was detected in the range 1930-2270 nm. We suppose that they can be caused by different fatty acid composition of low and high erucic acid rape seed. We can suppose that this range is an informative for the development of fatty acid composition calibration equation. Since at least six point of wavelength are needed for calculation programme of spectrometer Infrapid-61 we have proposed the next wavelength for the development of fatty acid composition calibration equation: 1960, 2060, 2100, 2150, 2190, 2270 nm. Conclusions In this study we have analyzed the reflectance spectra in near-infrared region of rapeseed with different erucic acid content which was obtained on the near–infrared reflectance spectrometer Infrapid-61. We have detected the different level of absorbance between low and high erucic acid seed at 1700-1860 and 1930-2370 nm. We have proposed some wavelength for development of calibration equation for estimation of erucic acid content in rape seed using Infrapid-61. Download 3.98 Kb. Do'stlaringiz bilan baham: 
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