Перегляд за Автор "Burlaka, Tatiana"

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Investigation of the forms of moisture bonding in cultivated fungi by the method of differential thermal analysis
(2016) Burlaka, Tatiana; Dekanskiy, Vadim; Dubkovetskyy, Igor; Malezhik, Ivan
The paper is devoted to the investigation of the character of moisture bonding with the determination of areas on which substances transform in the process of drying of cultivated oyster fungi. The forms of the state of water in fungi have been investigated by the method of differential thermal analysis. The periods of fungi dehydration and transformation of dry substances under thermal influence on cultivated fungi have been established. The obtained scientific results can be useful and are employed in technologies of food fungi products. Робота присвячена дослідженню характеру зв'язування вологи з визначенням ділянок, на яких речовини перетворюються в процесі сушіння культивованих устричних грибів. Форми стану води в грибах досліджені методом диференціального термічного аналізу. Встановлені періоди дегідратації грибків та перетворення сухих речовин під впливом теплового впливу на культивовані гриби.
Kinetics of the drying process of cultivated mushrooms
(2016) Burlaka, Tatiana; Dubkovetskyy, Igor; Malezhik, Ivan
In investigation of the drying process of cultivated mushrooms by known methods, it was established that none of the methods of drying can provide the minimum electric energy consumption for the preparation of the final product with high quality indices. That is why we proposed to combine two methods, namely, to use infrared rays in combination with convection under forced air circulation.
Modelling of thermoradiative-convective drying process of products of plant origin
(2023) Dubkovetskyy, Igor; Melnyk (Tkachuk), Nataliia; Burlaka, Tatiana; Tkachuk, Yuliia
Modeling of thermoradiative-convective drying of cultivated mushrooms was carried out when the moisture content decreased from 809 to 30% within 80 minutes, and for hawthorn, the moisture content decreased from 330 to 38% in 60 minutes. The drying time of apple snacks is 70 minutes and increases by 10 minutes compared to apples, which is due to the sugar content in the snacks and the osmotic properties of sugar to retain moisture. According to the developed mathematical model of the drying process, the diffusion capacity of moisture was calculated, which is the largest among the studied products for cultivated mushrooms and is 9.58 × 10−4 m2/s, due to the lowest density of 750 kg/m3 and the highest porosity of the mushroom, which leads to deeper penetration of infrared radiation with a thermal diffusion coefficient of 1,011•10-3 1/K. The moisture diffusion coefficient for hawthorn is 6,8•10-7 m2/s, with a density of 1173,4 kg/m3 and a thermal diffusion coefficient of 0,51•10-2 1/K, due to the fact that the hawthorn fruits are spherical and were placed in the dryer in a heap. Apples and apple snacks when placed in the dryer were cut into slices of 4...6 mm, for which the moisture diffusion coefficient for apples is 8,48•10-5 m2/s, with the density of apples 880 kg/m3 and the thermal diffusion coefficient 3,096•10-5 1/K. Apple snacks were made by blanching apple cores in sugar syrup before drying, which led to a decrease in the moisture diffusion coefficient to 8,28•10-6 m2/s, an increase in density to 965 kg/m3, and a thermal diffusion coefficient of 4,06•10-2 1/K compared to apple slices.Modeling the interaction of convective and thermoradiative energy supply in pulse mode allows to ensure the maximum technological effect.
Research of methods and modes of drying of gluten-free pasta
(2019) Dubkovetskyy, Igor; Yurchak, Vera; Rak, Valentina; Burlaka, Tatiana; Kazmiryshen, Vyacheslav
Application of thermo-radial-convective drying in the first drying period, and in the second period - convective drying promotes the obtaining of wheat and corn pasta of the best quality. The strength of wheat products is 3.7 N, and the rate of transition of dry substances to the cooking water - 10.7% to DM. The strength of gluten-free corn products is 3.5 N, dry matter transition - 13.9% to DM. This method also contributes to a reduction of energy consumption for the drying of wheat pasta by 1.1 times compared to the convective method for corn pasta by 1.35 times and is, respectively, 2.28 and 1.72 kW / kg of raw products. It is proved that the use of thethermo-radial-convective method in the first period of drying of gluten-free pasta, and in the second period of the convective method allows to reduce energy consumption by 1.5 times and to ensure good quality of products.
The drying leurotus mushrooms by different types of energy
(2014) Malezhik, Ivan; Dubkovetskyy, Igor; Burlaka, Tatiana; Strelchenko, Ljudmila
The most effective method of food preservation today is dry . However , this method is also the most expensive. Therefore, the main objective of the drying process is to achieve the highest quality at a minimum cost of electricity. For dehydrated cultivated mushrooms from the energy point of view, the most appropriate drying by infrared radiation , but this method has not acquired a significant spread through thermal diffusion phenomenon. The paper studies the drying of mushrooms by three methods: convection, infrared light and a combination of these methods.