Перегляд за Автор "Malezhik, Ivan"

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Influence of differential heat treatment on foodstuffs with apples received by the convection-thermoradiation method of drying
(2019) Strelchenko, Ljudmila; Dubkovetskyy, Igor; Malezhik, Ivan
The influence of differential heat treatment on products from apples with different sugar content in semi-finished products is considered.
Investigation of drying apple snack convection-termoradiatsiynym energy to wrap different power heaters
(2016) Malezhik, Ivan; Strelchenko, Ljudmila; Dubkovetskyy, Igor
During drying apple snacks to obtain high-quality product should choose optimum parameters of drying and rational use of energy, materials and time. The intensity of the thermal radiation-convection drying largely depends on the capacity of heaters, used for the process. The purpose of the given research is to determine the optimal load heaters. Під час сушіння яблучних снеків для отримання високоякісного продукту слід вибирати оптимальні параметри сушіння та раціональне використання енергії, матеріалів і часу. Інтенсивність сушіння теплового випромінювання-конвекції багато в чому залежить від потужності нагрівачів, що використовуються для процесу. Метою даного дослідження є визначення оптимального навантажувального нагрівача.
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.
Justification of the influence of low-frequency mechanical vibrations on the intensification of the process of extraction of desired components from plant raw materials
(2014) Zavialov, Volodymyr; Mysiura, Taras; Malezhik, Ivan; Bodrov, Viktor; Zaporozhets, Yuliia; Popova, Nataliia; Lobok, Alexey
The problem to justify the influence of low-frequency mechanical vibrations on external mass transfer under the conditions of vibroextraction from plant raw materials and establish the regularities of its change depending of the mode parameters of the process was stated. Tim intensive renewal of the contact surface of phases in vibroextractors was achieved due to the mode parameters of the process (frequency and anqjlitude of vibrations of the vibrotransporting system). The established functional dependence of saturation of the extract by extractive substances with time on the volume mass-transfer coefficient will enable us to determine the minimum time for which the system achieves die equilibrium state of not only extraction processes, but also of the processes that are accompanied by mass exchange in apparatuses with mixing devices. The conclusions and results of the mathematical modeling under the conditions of vibroextraction agree with the results of die experiments.
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.
Kinetics research of rice flour paste drying with beet colorant combined with energy supply
(2014) Dubkovetskyy, Igor; Malezhik, Ivan; Pasichnyi, Vasyl; Tymoshenko (Kremeshna), Irina
The aim of our research was to develop a method of stabilizing the natural pigment of betanine contained in beetroot juice, with its further use as a natural colorant in meat-containing products production. At the same time, to develop a comprehensive mix in dry form containing natural beet colorant with combination of rice flour, used as a cobuilder for mincemeat sausages.
Technology production of dried vitaminized vegetables
(2016) Malezhik, Ivan; Bessarab, Alexander; Bandurenko, Galina; Levkivska (Muzika), Tetiana
Conducted studies on the production of vitaminous dried vegetables. Product after blanching treated with a cold solution of ascorbic acid. After drying, the products contain up to 100 mg / 100 g of vitamin C. Проведені дослідження по виробництву вітамінізованих сушених овочів. Продукти після бланшування обробляли холодним розчином аскорбінової кислоти. Після сушіння продукти містять до 100 мг/100г вітаміну С.
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.
The study of features of control of technological process for receiving the apple snacks
(2016) Malezhik, Ivan; Dubkovetskyy, Igor; Bandurenko, Galina; Levkivska (Muzika), Tetiana; Strelchenko, Ljudmila
Drying, moisture content, apple snacks, snacks, apples, energy supply, peroxidase, blanching, sugar syrup, convective, vitamin C. The article is devoted to the use of modern methods of the study of vegetable raw material for apple snacks production. To establish the optimal variety of apples there was used the analysis of technological parameters that depend on their chemical composition, especially on the quantity of dry substances, sugar-acid index and food fibers content. The study of inactivation degree of oxidative enzymes and possibility to prevent the protopectin hydrolysis process allowed establish the effectiveness of preliminary preparation of apples. research-industrial drying setting, constructed by the authors, gave a possibility to study the different drying processes at the expanse of combination of convective and thermoradiative ways of energy supply and to establish the optimal regime of apple snacks drying. Стаття присвячена дослідженню використання сучасних методів досліджень рослинної сировини для виробництва яблучних снеків. Для встановлення оптимального сорту яблук використовували аналіз технологічних показників, які залежать від їх хімічного складу, зокрема кількості сухих речовин, цукро-кислотного індексу та вмісту харчових волокон. Дослідження ступеню інактивації окислювальних ферментів й можливості перешкоджання процесу гідролізу протопектину дозволила встановити ефективність попередньої підготовки яблук. Сконструйована авторами дослідно-промислова сушильна установка, дала можливість провести дослідження різних процесів сушіння за рахунок комбінування конвективного та терморадіаційного способу енергопідведення та встановити оптимальний режим сушіння яблучних снеків.
The use of convective-thermoradiactive method of energy supply in the apple snack technology
(2016) Malezhik, Ivan; Dubkovetskyy, Igor; Bandurenko, Galina; Strelchenko, Ljudmila; Levkivska (Muzika), Tetiana
The effect of preliminary preparation of apples and the method of drying on qualitative indices during the production of apple snakes was investigated. It has been established that in order to improve the organoleptic characteristics of apple snails, it is advisable to pre-prepare apples in sugar syrup with a sugar concentration of 40%. In order to intensify the drying process, improve the quality of the finished product and reduce energy consumption, a combined convective thermo-radiation method of power delivery.