Перегляд за Автор "Kiiko, Victoriia"

Зараз показуємо 1 - 8 з 8

Definition of the role of business modelling in the building of a management information system
(2018) Pozdniakov, Serhii; Kuzmin, Oleg; Kiiko, Victoriia; Korenets, Yuriі
The complex method of introduction of management іnformation systems is proposed on the basis of creation of a complete business business model of the company, which is excellent in that it allows for efficient designing of management іnformation systems in accordance with its concept, provides further automation of management іnformation systems based on the organizational and methodological approach of project management and allows to increase the effectiveness of the process of implementing the management systems of the new technology.
Development of quality management systems in the hotel-restaurant business
(2018) Kuzmin, Oleg; Pozdniakov, Serhii; Kiiko, Victoriia; Akimova, Liudmila
Within the framework ot the quality management system, a method of quality rating of daily rations in hotels and restaurants is considered. The structure of qualitative indexes and results of experimental research of complex diet quantitative rating are represented.
Influence of plant raw materials on the alcohol infusions quality
(2020) Dubovkina, Iryna; Kolesnyk, Victoriia; Polupan, Valentyn; Melnyk, Oksana; Kiiko, Victoriia
The aim of the work is to study the influence of plant raw materials on the alcohol infusions quality. For the preparation of plant raw materials, samples were taken and crushed: Echinacea purpurea root, Rhodiola rosea root, Zingiber officinale root, dried kelp Laminaria. Study of sensory quality indicators of alcohol infusions from plant raw materials was carried out on a five-point scale, taking into account the weights; physico-chemical parameters is determined in relation to the volume fraction of alcohol, mass fraction of essential oil and the concentration of the general extract in the test solution. Consumer properties of alcohol beverages are formed at all stages of their production, so before adding alcohol to the finished drink was considered appropriate to investigate the quality of the obtained semi-finished products. Organoleptic characteristics of alcohol infusions from plant raw materials have a harmonious pleasant taste and aroma, transparent, attractive color, no sediment. The strength of the samples is in the range from 43.0 to 55.0% and is explained by the different concentration of alcohol in the water- alcohol mixture during the extraction of plant components. Fluctuations in the content of essential oil and extractives are due to the peculiarities of the chemical composition of vegetable raw materials. The presence of biologically active substances, a number of vitamins and mineral compounds in the experimental samples of infusions allows them to be used in multi-component alcohol beverages, characterized by reduced toxic effect. Alcohol infusions for further production of multicomponent alcohol beverages were obtained. The conducted researches for organoleptic and physico-chemical indicators give the bases to create a drink with the forecasted high indicators of quality.
Innovative approaches to solving the problem of increasing the biological value of drinking milk
(2015) Sukmanov, Valeriy; Kiiko, Victoriia
In this paper the effects of high pressure on the biological value of milk by in vitro studies index. В даній роботі розглянуто результати впливу високого тиску на біологічну цінність молока шляхом дослідження показника in vitro.
Technologies of development and implementation of systems of internal managerial information
(2018) Pozdniakov, Serhii; Kiiko, Victoriia; Kuzmin, Oleg; Akimova, Liudmila
The work is devoted to the development of design technology and practical recommendations for the implementation of system of internal managerial information at food industry enterprises. Робота присвячена розробці технології проектування та практичним рекомендаціям щодо впровадження системи внутрішньоуправлінської інформації на підприємствах харчової галузі.
The kinetiks influences of a high pressure for the milks proteins
(2008) Maligina, Valentina; Kiiko, Victoriia
The given work represents the results of research of type and rate of change of milk proteins during its processing at the high pressure of various modes. Дана робота представляє результати дослідження характеру і швидкості зміни білків молока при його обробці високим тиском різних режимів.
Using of plant raw materials in the production of preventive yogurts
(2020) Melnyk, Oksana; Kiiko, Victoriia; Zolotoverh (Kurpilianska), Kateryna; Ianchyk, Mariia
The purpose of the study is to create prophylactic products using powders of plant raw materials (Jerusalem artichoke, celery, pumpkin seed meal) and determine their effect on the organoleptic, physicochemical, structural and mechanical properties of yogurt. Plant raw materials can enrich yogurts with plant proteins, complex polysaccharides, vitamins, and minerals. Experimental samples of yogurts with plant powders added in different concentrations have been obtained in the laboratory.
Uzasadnienie receptury mleka pasteryzowanego wzbogaconego mlekiem kokosowym
(2020) Kiiko, Victoriia; Ianchyk, Mariia
Presents the results of research related to the substantiation of the rational formulation of pasteurized milk enriched with coconut milk and the characteristics of the organoleptic properties of the finished product. W pracy przedstawiono wyniki badań związanych z uzasadnieniem racjonalnego składu mleka pasteryzowanego wzbogaconego mlekiem kokosowym oraz charakterystyka właściwości organoleptycznych gotowego produktu.