Перегляд за Автор "Melnyk, Iryna"
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Документ Cyclic rectification technology in alcohol production(2019) Buliy, Yuri; Shiyan, Peter; Kuts, Anatoly; Melnyk, IrynaAlternate changing of the steaming periods and liquid overflow allows to intensify mass transfer between liquid and steam and to reduce the specific consumption of heating steam in the process of separation of multicomponent mixtures. The authors propose a technology for rectification, which involves the cyclic motion of the liquid without interrupting of the supply of heating steam and the construction of a rectification column for its implementation. The purpose of the work was to research the effectiveness of the proposed technology in the process of rectification of alcohol-containing fractions and to establish the specific flow rate of steam in the impurity concentration column. The investigations were carried out in the production conditions of the Chudniv branch of SE “Zhytomyr liquor producer ”. To ensure a cyclic mode, the column was equipped with movable liquid transfer devices connected to actuating mechanismes, which acted according to the controller program, and perforated (scale-shaped) trays. The primary task was to determine the hydrodynamic mode of operation of the contact devices - the lower and upper the critical vapor velocity of at which the liquid is retained on the plates and there is its entrainment. It is established that the vapor velocity in the free section of the column can reach 1.2 m/s or more, and in the openings of the scales must exceed the first critical velocity of 6.5-7.5 m/s. The weeping of the tray occurs at the vapor velocity in the holes of 1.5-1 m/s. It is experimentally proved that in the process of rectification of alcohol-containing fractions, the main impurities are removed completely, the degree of extraction of higher fusel alcohols is increased by 38%, methanol - by 15.6%, the multiplicity of concentration of the main impurities is increased by 25%, the higher alcohols - by 40%, methanol – by 34%, acrolein – by 36%. The costs of heating steam are reduced by 30% compared to typical installations and do not exceed 13 kg / dal of absolute alcohol introduced with feed. Exempted from the key impurities the bottom liquid of the impurity concentration column should be used for hydroselection in the purifying column.Документ Development of creative tourism as a management tool for recreational development of economically depressive regions of Ukrainian carpathians(2020) Svidruk, Irena; Melnyk, Iryna; Topornytska, MariiaThe development of creative tourism will help increase the employment of local people, international cooperation, attract tourists to the knowledge of the rich natural and historical and cultural heritage of Skole region, preserve the ecological balance of the region. Implementation of creative ideas into the real practice of tourist services in Skole region opens up real prospects for strengthening synergistic effects on the development of other micro-destinations of economically depressed regions of the Ukrainian Carpathians. Розвиток креативного туризму сприятиме збільшенню зайнятості місцевого населення, міжнародній співпраці, залученню туристів до знань про багату природну та історико-культурну спадщину Сколівського краю, збереженню екологічної рівноваги регіону. Впровадження креативних ідей у реальну практику туристичних послуг на Сколівщині відкриває реальні перспективи для посилення синергетичного ефекту на розвиток інших мікродестинацій економічно депресивних регіонів Українських Карпат.Документ Energy crops in the contemporary agriculture(2015) Melnyk, Iryna; Strizhnova, MariannaДокумент Physical, chemical and organoleptic characteristics of low alcohol beverages basedon sugar sorghum(2019) Karputina, Margarita; Khargeliia (Karputina), Daria; Melnyk, IrynaThe paper evaluates the modern market of soft drinks. The production of soft drinks is characterized by an extremely wide variety of raw materials. The use of juices, concentrates, infusions and extracts of plant raw materials, flavors, emulsions, aromatic bases, food acids, vitamins, dyes, stabilizers, preservatives, brighteners, turbidizers, sweeteners and other raw materials and materials that meet the requirements of applicable regulations and have permission Ministry of Health. It is established that the increase in demand for these beverages will be with the use in the technology of natural plant materials, which are biologically active substances. Sugar sorghum is offered as a high-quality raw material, which is a promising crop and is characterized by a rich component composition. It is proposed to obtain weak drinks by fermenting the wort on the basis of sugar sorghum juice with the addition of apple and apple-cherry concentrates. Physico-chemical parameters of the wort are determined and the modes of its fermentation by dry yeast of the manufacturer "Biowin" - Brewgo-01 and the manufacturer "Fermivin" - Gervin GV1 are proposed, which are considered for brewing and wine dilutions, respectively. The influence of these placers on the accumulation of potential food products and the formation of organoleptic characteristics of beverages has been studied. It was found that in the studied samples of the best products are in quantities close to the threshold of sensation and, of course, affect the taste and aroma profile of finished drinks. Profilograms of taste and aroma and the made product about prospects of use of salted sorghum in technologies of low-alcoholic drinks on the basis of natural raw materials are constructed.