Перегляд за Автор "Budnyk, Nina"

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Design of an auger themo-radiation dryer for drying plant-derived pomace
(2021) Herasymenko, Tetiana; Silchenko, Katerina; Hotvianska, Anna; Kyrsanova, Galyna; Budnyk, Nina; Kainash, Alla; Polozhyshnikova, Lyudmila; Taraymovich, Iryna
This paper reports the improved model design of an auger thermo-ra-diation dryer for drying plant-deri-ved pomace under a low-temperature mode (35...80 °C) to the resulting mois-ture content at the level of 8...13 % of solids. The dryer has an adjustable speed of auger rotation (3...4 min–1), of air-flow (0.05...0.09 m/s), and is characteri-zed by the uniform distribution of heat flux. It is equipped with an energy-sav-ing two-circuit complex that utilizes sec-ondary energy to heat primary air from 21.1 °C to 28.9 °C. The use of Peltier ele-ments, installed at the heating techni-cal surface of the dryer’s auger, makes it possible to convert thermal energy into a low-voltage supply voltage for the auto-nomous supercharger and exhaust fans.The duration of pomace drying in the model structure of the auger thermo-ra-diation dryer has been determined, in particular tomato pomace, with an ini-tial content of 75 % of solids, which is 107 min. For apple pomace whose start-ing content of solids is 65 %, it is 98 min. For comparison, the duration of the con-vective drying of tomato po mace (75 % of solids) is 120 minutes. The drying was carried out at a temperature of 60 °C to the resulting moisture content of 10...12 % of solids. Organoleptic eva-luation on the example of tomato pomace confirms the effectiveness of structural solutions in the auger dryer compared to the convective technique.The results reported in this study could create conditions for the further design and implementation of the pro-posed structure of thermo-radiation dryer for drying plant-derived pomace involv-ing an altered heat supply technique and the utilization of secondary energy. The designed structure of the device makes it possible to process and preserve the quality properties of plant-derived po-mace, allowing the use of this product for a wide range of foodstuffs.
Gerodietic meat products technology enriched with calcium and phosphorus
(2011) Peshuk, Ludmila; Budnyk, Nina; Galenko, Oleg
The latest designs of national and foreign gerodietic products were analyzed. Developed a technology of sausage products with bone paste. Examined a microstructure of model sausage meat with different content of bone paste. Determined the optimal share of bone paste in sausages.
Influence of thermal processing by steam convector of the pickled game meat
(2018) Peshuk, Ludmila; Gorbach, Olexandr; Galenko, Oleg; Budnyk, Nina
The aim of researches was a rationale of possibility of the use of different methods of thermal processing in technology of the pickled ready-to-cook foods from wild game meat and determination of its optimal regimes. It is set that on physical and chemical indexes meat of wild animals doesn't yields to meat of agricultural animals - pork and beef, but prevail in content of albumen on 2,9-6,8%. It's proven on that amino acid composition of meat of wild wild boar does not yield to pork, and by such amino acids, as a valine, isoleucine, leucine, threonine and tryptophane considerably prevails it. Also it prevails pork by the total amount of irreplaceable and replaceable amino acids on 2,45 and 0,81 g/100 g of protein accordingly, and its albuminous quality index is higher on 0,35 g/100 g. The comparative estimation of influence of different methods of thermal treatment on the output of barbecue educed advantages of the use of steam convector and microwave owen compared with traditional frying and steaming. Decline of losses of content of moisture in the finished product on 23% after processing in steam convector serves as reason of increase of output of barbecue. Preparations of foods in steam convector were carried out due to the convection of hot air which was created by heating of electric tubular heaters or gas. Permanent circulation of hot air provided the even baking of foods in stoves and speed of their preparation. In steam convector sprayer system of moistening is set, that is why humidity of air was in a working chamber was regulated.
Rational use of the collagen
(2014) Peshuk, Ludmila; Galenko, Oleg; Budnyk, Nina
The topicality of the work is to justify the choice of low-grade meat raw material as a matrix for tying together calcium ions. Актуальність дослідження полягає в обгрунтуванні вибору низькосортної м'ясної сировини як матриці для зв'язування іонів кальцію - безпечної, ефективної і доступної. Актуальность работы заключается в обосновании выбора низкосортного мясного сырья в качестве матрицы для связывания ионов кальция - безопасной, эффективной и доступной.