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10th Edition of World Nanotechnology Conference

March 10-12, 2025

March 10 -12, 2025 | Rome, Italy
World Nano 2023

Yakov G Verkhivker

Yakov G Verkhivker, Speaker at Nanomaterials Conference
Odessa National Technological University, Ukraine
Title : Use of nanotechnologies in the production of canned ketchup and sauces


Various vegetables are the basis of ketchups and sauces that are in high consumer demand. The interest of producers in sauce products is due to the fact that by combining raw materials it is possible to expand the range of sauces, adjust the cost, price and profitability of production. The main trends in the development of the sauces segment around the world are the orientation of consumers towards healthy food, the desire to consume organic products and the interest in the new and original. Among the range of spices used in the industry for the production of sauces, we can name the following traditional for consumers. These are fragrant, black, red and white (in a small amount), chili pepper, paprika, coriander, bay leaf, mustard, garlic, onion, celery, dill, paprika, turmeric, ginger, basil. They are well known and relatively inexpensive. The conducted studies show that there are ways to increase the efficiency of the use of spicy-aromatic raw materials. The use of spices, ground to a state of fine powders, is more effective than conventional, coarse grinding. Finely dispersed systems include systems with a particle size of less than 10 microns. During fine grinding, biopolymer complexes that bind biologically active and nutrient substances in raw materials are destroyed, due to which the final product is enriched. The resulting fine powders are absorbed 2-3 times better than conventional ones, and allow more efficient use of raw materials. Also, the finely dispersed powder makes it possible to introduce all available chemical compounds of the spice into the product, unlike extracts obtained by various methods, due to the selective solubility of solvents. The use of fine powders from spices in the production of sauces makes it possible to reduce their prescription amount due to a more complete disclosure of taste and aroma. Studies have shown the possibility of reducing the prescription amount of spices used in the production of sauces due to finer grinding by 66%.


D.Sc., Prof. Yakov G. Verkhivker studied at the Odessa Institute of Refrigeration Engineering (Ukraine) and received his Master's degree (specialist) in 1973. Then he defended his dissertation and received his Ph.D.  degree in 1983. In 1995, he defended his doctoral dissertation and received a doctorate in technical sciences. After that, he received the scientific title of professor at the National University of Food Technologies (Ukraine) in 1996. In 2004 he received the State Prize of Ukraine, and in 2006 he moved to the Odessa National Technological University. In 2018 he became an Honored Worker of Ukraine. The total list of scientific publications is more than 200 in various publications. Currently, he is the head of the Department of Commodity Science and Customs of the Odessa National Technological University (Ukraine).