Перегляд за Автор "Chepel, Natalia"

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Determination methods of defrosted protein-vegetable mixtures parameters development
(2018) Tsygankov, Sergii; Ushkarenko, Viktor; Grek, Olena; Tymchuk, Alla; Popova, Inna; Chepel, Natalia; Onopriichuk, Olena; Savchenko, Alexander
Метою роботи було розроблення методів дослідження впливу крупи манної та екструдованої на якісні та кількісні показники сумішей з молочно-білковими концентратам в циклі заморожування – розморожування. Отримані результати досліджень вказують на ефективність запропонованих методів для визначення показників білково-рослинних сумішей після розморожування. Вимірювання кількісних показників можуть бути використані для ефективного корегуванню втрат маси концентратів. Ключові слова: продукти переробки зернових; розморожування; молочно-білкові суміші; кріоскопічна температура; колагенвмісний інгредієнт.
Evaluation of the biochemical activity of lactose-fermenting yeast Kluyveromyces lactis for whey and apple pectin mixture fermentation
(2016) Chepel, Natalia; Grek, Olena; Krasulya, Olena
This study was carried out by using whey and apple pectin in the fiber mixture as a fermentative medium in order to evaluate the biochemical activity of lactose-fermenting of some Kluyveromyces lactis strains during fermentation.
Identification of by-products of fermentation of whey and malt worts
(2013) Chepel, Natalia; Grek, Olena; Krasulya, Olena
Results of gas chromatographic studies for definition of by-products of fermentation of whey and malt worts enabled evaluate advantages Zygosaccharomyces lactis 868-K yeast race objectively. Presence of the given yeast race in nutritional medium has a positive effect on producer’s metabolism, thus stimulating biosynthesis or transformation of nutritional medium aromatic substances.
Influence of lactose fermentative yeast on fermented serum and malt drink parameters
(2013) Chepel, Natalia; Grek, Olena; Krasulya, Olena
Influence of different lactose fermentative yeast races (Zygosaccharomyces lactis 868-K, Saccharomyces lactis 95, Kluyveromyces lactis 469) on physical and chemical parameters of fermented wort in comparison with the standard ones was investigated. The results prove the highest fermentative activity of Zygosaccharomyces lactis 868-K yeast, in particular: ethyl alcohol content – 1.0 v. %, sodium hydroxide solution acidity with concentration of 1 mol/dm3 per 100 cm3 of drink – 3,5 cm3, drink stability at 20 C – 5 days. Physical and chemical parameters of wort fermented with Saccharomyces lactis 95 and Kluyveromyces lactis 469 yeast are considerable lower than the standard ones which points at rather low activity of ferments catalyzing lactose hydrolysis.
Influence of lactose fermentative yeast on fermented serum and malt drink parameters
(2013) Chepel, Natalia; Grek, Olena; Krasulya, Olena
Influence of different lactose fermentative yeast races (Zygosaccharomyces lactis 868-K, Saccharomyces lactis 95, Kluyveromyces lactis 469) on physical and chemical parameters of fermented wort in comparison with the standard ones was investigated. The results prove the highest fermentative activity of Zygosaccharomyces lactis 868-K yeast, in particular: ethyl alcohol content – 1.0 v. %, sodium hydroxide solution acidity with concentration of 1 mol/dm3 per 100 cm3 of drink – 3,5 cm3, drink stability at 20 °C – 5 days. Physical and chemical parameters of wort fermented with Saccharomyces lactis 95 and Kluyveromyces lactis 469 yeast are considerable lower than the standard ones which points at rather low activity of ferments catalyzing lactose hydrolysis.
Investigation of isolation methods of key components out of essential oils
(2012) Naumenko, Ksenia; Tyshchenko (Usatiuk), Olena; Frolova, Natalia; Chepel, Natalia
The results of theoretical and experimental researches concerning the development of the isolation method of key aromatic components out of essential oils are presented. High purity key components out of the essential oils of caraway and dill have been obtained. Представлено результати теоретичних і експериментальних досліджень щодо розроблення способу виділення ключових ароматичних компонентів ефірних олій. Отримано ключові компоненти ефірних олій кмину і кропу високого ступеню чистоти.
Investigation of separation method for aromatic substances out of essential oils
(2013) Frolova, Natalia; Chepel, Natalia; Naumenko, Ksenia; Tyshchenko (Usatiuk), Olena
The paper presents the research on the development of isolation method for aromatic components out of essential oils. У роботі наведено наукові дослідження щодо розроблення способу виділення ароматичних компонентів ефірних олій.
Study of lactose–fermenting yeasts kluyveromyces lactis for whey and apple pectin mixture fermentation
(2016) Grek, Olena; Chepel, Natalia; Krasulya, Olena
This study was carried out by using whey and apple pectin in the fiber mixture as fermentative medium in order to evaluate the biochemical activity of lactose–fermenting of some Kluyveromyces lactis strains during fermentation. The fermentation medium contained whey and apple pectin in the fiber in the ratio 9:1. It was investigated ten lactose–fermenting Kluyveromyces lactis strains coded 42 K, 95, 300, 304,317, 318, 325, 469, 868–K and 2452. During cultivation in aerobe conditions the biomass yield was the highest by yeasts cultivation in whey and apple pectin in the fiber mixture with Kluyveromyces lactis 868–K strain (71.3˟106 CFU/ml). Maximal biomass accumulation of Kluyveromyces lactis 868–K strain was achieved on the 30 h of cultivation at a temperature of 30±2 С. But addition of apple pectin in the fiber into whey caused lactose–fermenting yeasts growth inhibition (in exponential multiplication phase 1.59 % less biomass accumulation comparing with sample without apple pectin in the fiber).During the alcoholic fermentation the dynamic of CO2 accumulation positively is correlated with dynamic of biomass accumulation. Maximal CO2 content and ethanol content were observed after 30 h of fermentation at optimal temperature of 32 С. The best contents of higher alcohols, aldehydes and esters were obtained in whey and APF fermented beverage by using Kluyveromyces lactis 868–K strain which consist of low contents of n–propane (1.84 mg/l), isobutane (29.30 mg/l), acetaldehyde (27 mg/l), and high contents of 2–methyl–1–butanol (73.52 mg/l), 3–methyl–1–butanol (211.11 mg/l), methylacetate (10.61 mg/l) and ethylacetate (85.11 mg/l).
The method of determination of the sorption capacity of activated carbon by gas chromatography
(2017) Naumenko, Ksenia; Frolova, Natalia; Petrusha, Oksana; Chepel, Natalia
The article analyzes the possibility of gas chromatography use for determination of sorption capacity of adsorbents on the example of activated carbon BAC-A. The offered method provides the use of gas chromatograph with flame-ionizing detector and with nozzle geyser that is filled with studied adsorbent. At that the isotherms of absorption of substance are constructed by manifestation curve - desorption branch of substance peak on chromatogram.As a result the isotherms of absorption of isoamylol and camphor on activated carbon were constructed and the values of specific sorption capacity for these substances were calculated.This method allows receive fast and precisely the data about absorption characteristics of adsorbent and also adapt the conditions of the study using gas chromatography to the real conditions of adsorption of substances by studied adsorbent (temperature,adsorbent concentration in vapor phase and so on).
The use of gas chromatography in determining the sorption capacity of the adsorbent
(2017) Naumenko, Ksenia; Frolova, Natalia; Petrusha, Oksana; Chepel, Natalia
The research was carried out to determine the specific absorption capacity of activated carbon BAU-A and porous polymers such as polysorb-1, polysorb-10 and tenax BS using the gas chromatography method. It allows to predict their performance characteristics and possibilities of use in adsorption systems for the capture of aromatic substances during the concentration of juices and extracts