Перегляд за Автор "Mamchenko, Liudmyla"

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Application of the swift method for risk assessment in the production of cottage cheese
(2023) Melnyk, Oksana; Kuzmin, Oleg; Niemirich, Oleksandra; Mamchenko, Liudmyla; Lytovchenko, Oleksandr
The quality and safety of food products in the modern world is the main component of sustainable development of food industry enterprises. The enterprises have implemented a system of preventive measures that prevents the occurrence of risks, assesses them, controls hazards in raw materials, technological processes and finished products, which significantly reduces the risks of threats to human life and health. An overall risk assessment enables decision makers and relevant parties to better understand the risks that may affect the achievement of objectives and the adequacy and effectiveness of the controls in place. This provides a basis for making decisions about the most appropriate approach to handling the risks that may arise in the manufacture of food products. Risk analysis involves consideration of the cause and sources of risk, their consequences and the likelihood of these consequences. The paper considers the methodology of «what if?» risk assessment in the production of cottage cheese. The advantages and disadvantages of this method, the process of identifying, assessing and preventing risks are presented.
Formation of emulsion properties with celery root powder
(2023) Niemirich, Oleksandra; Ustymenko, Ihor; Havrysh, Andrey; Mamchenko, Liudmyla; Skyrda, Olena; Zhytnetskyi, Ihor; Podobiy, Olena; Hubenia, Vyacheslav; Lulka, Alexander; Tkachuk, Yuriy; Pushka, Olga; Doroshkevych, Ruslan
Celery root powder obtained by drying with mixed heat supply, which is a promising raw material of plant origin as a source of biologically active substances for use in the composition of culinary products of polyphasic type due to functional and technological properties contributes to the formation of appropriate emulsion properties, prescription ingredients of this plant material. The work aims to study the effect of celery root powder obtained by drying with mixed heat supply on sedimentation resistance, structure and rheological properties of emulsions for a wide range of culinary products.
Investigation of technological properties of celera root powder obtained by drying with mixed heat supply method
(2022) Niemirich, Oleksandra; Ustymenko, Ihor; Mykhailenko, Vladlena; Zuiko (Kulinich), Vira; Sylka, Iryna; Havrysh, Andrey; Skyrda, Olena; Furmanova, Yuliia; Pavliuchenko, Elena; Mamchenko, Liudmyla; Doroshkevych, Ruslan
To enrich polyphase-type culinary products, dried food products are used - vegetable and fruit powders. These powders are usually obtained by freeze-drying, convective methods, the method of cold spray drying. To perspective methods of drying include drying with mixed heat supply. At the same time, it is promising to use celery root powder in culinary products. The aim of the work is to study the technological properties of celery root powder obtained by the method of drying with mixed heat supply, to predict its behavior in polyphase food systems. Для збагачення поліфазних кулінарних виробів використовують сушені харчові продукти - овочеві та фруктові порошки. Ці порошки зазвичай отримують сублімаційним, конвективним методами, методом холодної розпилювальної сушки. До перспективних способів сушіння відноситься сушіння зі змішаним теплопостачанням. Водночас перспективним є використання порошку кореня селери в кулінарних виробах. Мета роботи – вивчити технологічні властивості порошку кореня селери, отриманого методом сушіння зі змішаним теплопостачанням, спрогнозувати його поведінку в поліфазних системах харчування.