Перегляд за Автор "Bereza-Kindzerska, Ludmyla"

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Damage of soils by military actions and prospects оf their research and restoration
(2023) Babikova, Kateryna; Mikhalevska, Tetiana; Bereza-Kindzerska, Ludmyla; Bazhay-Zhezherun, Svitlana
The types of negative impact of military actions on the ecological condition of soils are considered. Directions and sequence of soil condition study in the post-war period are determined. Stages and methods of restoration of war-damaged soils are outlined
Development of the method of obtaining grain flakes using UV-irradiation
(2023) Bazhay-Zhezherun, Svitlana; Bereza-Kindzerska, Ludmyla; Bashta (Sheremet), Alla
The method of obtaining flakes of increased biological value from grain crops has been developed. This method includes preparation of grain for processing, which involves cleaning grain from impurities, sorting, airing, separation of ferromagnetic impurities, washing and disinfection, peeling, hydrothermal treatment at a temperature of 12 - 16° C. Hydrothermal treatment takes place in three cycles, each of which involves intensive moistening of the grain for 4 hours followed by dehydration for 4-6 hours with a total duration of 26 - 30 hours. After the first cycle, the grain is treated with ultraviolet radiation with constant stirring. The thickness of the grain layer is 15 - 20 cm. The wavelength of ultraviolet radiation 250 - 300 nm; radiation intensity is 200 - 260 W/m2. The distance from the grain placement plane to the radiation source is 25 - 30 cm, process duration 55 - 60 sec. The next stage is flattening of raw materials, drying of the flakes at a temperature of 45 - 65° C to a moisture of 12 - 14%, airing, packing. The main physico-chemical and organoleptic indicators of quality of wheat flakes of increased biological value are investigated. The nutritional value of the product is determined. It was investigated that the microbiological seedability of wheat flakes does not exceed the permissible values. Storage for 6 months does not significantly impair quality. The developed method of processing cereals for producing flakes allows to obtain a product with high biological value, namely, an increased content of water-soluble and fat-soluble vitamins, in particular, the content of vitamin E is 8.5 mg%, В1 - 1.12 mg%, В2 - 1.15 mg%; content of food fibers, which are natural food sorbents - 2.5%
Enrichment of whole grain bread with herbal additives
(2024) Bazhay-Zhezherun, Svitlana; Bereza-Kindzerska, Ludmyla; Bashta, Аlla; Fedorenko, Tetiana
We investigated the organoleptic parameters of sweet potato fruits and puree from it, as well as the chemical composition of the specified raw materials. Sweet potato puree is a source of natural antioxidants – ascorbic acid, rutin, carotenoids, phenolic compounds. We researched the influence of hemp flour and sweet potato puree on physico-chemical quality indicators of dough and whole grain bread