Перегляд за Автор "Melnyk, Oksana"

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Anomalous properties in aqueous solutions of polysaccharides
(2014) Mank, Valeriy; Melnyk, Oksana; Bakhmach, Volodymyr
The study of physicochemical properties of suspensions of polysaccharides in a wide range of mechanical stress and temperature are important in justifying the technological conditions of production of quality food.
Antioxidant properties of water-alcohol infusions of teaherbal compositions based on yerba mate
(2022) Shevchenko, Oleksandr; Kuzmin, Oleg; Melnyk, Oksana; Khareba, Volodymyr; Frolova, Natalia ; Polyovyk, Volodymyr
Для технології виробництва лікеро-горілчаних напоїв ресторанного господарства запропоновано використання водно-спиртових настоїв чайно-трав'яних композицій на основі йерба мате (Ilex paraguariensis), що мають підвищені антиоксидантні властивості та сенсорні показники.
Application of the Inverse Chronopotentiometry Method to Control the Content of Toxic Elements in Refining Production
(2021) Melnyk, Oksana; Galimova, V.; Radzievska, Irina; Marynin, Andriy
Ukraine is one of the world leading exporters of sunflower oil. An important safety indicator is the content of toxic elements in it, which should not exceed the maximum permissible concentrations. Toxic elements entering the human body reduce the functions of individual systems and organs and lead to immunodeficiency. The toxic elements by which food products are controlled include copper (Cu), zinc (Zn), iron (Fe), cadmium (Cd), lead (Pb), arsenic (As), and mercury (Hg).
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.
Efficiency of gas chromatographic analysis of terpens and terpenoids of sources of aromatic substances, taking into account the polarity of the stationary phase
(2020) Frolova, Natalia; Ukrainets, Anatoliy; Niemirich, Oleksandra; Melnyk, Oksana; Ustymenko, Ihor
The results of the research allow us to increase the reproducibility of gas chromatographic analysis of sources of aromatic substances, as well as to choose SP, which can be interchangeable and provide a similar separation.Результати дослідження дозволяють збільшити відтворюваність газохроматографічного аналізу джерел ароматичних речовин, а також вибрати СП, який може бути взаємозамінним та забезпечити подібне розділення.
Features of the formation of hydrogen bonds in solutions of polysaccharides during their use in various industrial processes
(2011) Mank, Valeriy; Melnyk, Oksana
The paper studies the role of water in stabilizing the ordered structure of biological macromolecules methods of X-ray diffraction analysis, rheology , NMR and IR spectroscopy. The research results can be explained by sol-gel phase transition in solutions of polysaccharides, a significant increase in sorption capacity of these molecules to the surface of solutions of mineral adsorbents with increasing temperature in the purification of liquid foods (juices , alcoholic and soft drinks) , processes retrogradation biological molecules.
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.
Investigation of vegetable oils to oxidative degradation of varying degrees of saturation with tocopherol
(2018) Melnyk, Oksana; Radzievska, Irina; Galenko, Oleg; Peshuk, Ludmila
The content of tocopherol isomers and their activity in oils with different depth of refining-by pressing up unrefined and refined deodorized. It is shown that the isomeric composition of tocopherols influence on the rate and kinetics of elongation, and termination of radical chain oxidation. The relationship between the fatty acid composition of the oil, in particular the content of unsaturated fatty acids, the flow rate of peroxidation reactions and content of oxidation inhibitors. It is shown that a critical factor when braking oxidation reactions is the inhibitory effect of tocopherol, namely its greatest when the total content of a-isomer content.
Kinetics of oxidation of fatty foods as the main indicator of their quality
(2013) Radzievska, Irina; Melnyk, Oksana
This work was conducted by determining the acid and peroxide value in fresh oils and fats, and after one, three and six months of storage. Determining indicators of oils and fats oxidation allowed to apply Tsepalov`s graphical method for calculating kinetic parameters of the oxidation process
Nanocomposites based on natural polysacchride and clay minerals
(2012) Tochkova, Oksana; Melnyk, Oksana; Mank, Valeriy
The work presents the results of the formation of nanocomposites based on starch, dextrin and clay minerals hlaukonin. Робота представляє результати утворення нанокомпозитів, основаних на крохмалі, декстрині і глинистому мінералі глауконіні.
Prediction of allergenic composition in food products using natural language processing based on LSTM
(2024) Krysanov, Denys; Melnyk, Oksana
The growing global prevalence of food allergies, with symptoms ranging from mild to severe, is a challenge for scientists, healthcare professionals, food manufacturers and legislators. Regulations, including Ukraine’s Law № 2639-VIII and EU Regulation (EU) № 1169/2011, govern allergen labeling. This study presents an innovative application of Long Short-Term Memory (LSTM) neural networks for predicting allergens in food products based on textual descriptions of their compositions. The research leverages a dataset sourced from Kaggle, which includes names and detailed descriptions of food items, and processes it through an LSTM-based neural network architecture. The architecture consists of an embedding layer, an LSTM layer, and dense layers with a Dropout layer included to prevent overfitting. The model is trained using a binary cross-entropy loss function to evaluate its performance, eventually achieving an accuracy of 98.75% with a low loss of 0.0414. These results underscore the potential of LSTM networks in the field of food safety, offering a robust tool for allergen identification that could assist consumers in making safer dietary choices and managing food allergies more effectively. The findings highlight the growing importance of artificial intelligence and machine learning in enhancing public health measures and the management of food allergies.
Research of the rheological properties of water variances of polysaccharides
(2021-04) Tochkova, Oksana; Gagan, Inna; Melnyk, Oksana
The object of research is aqueous dispersions of polysaccharides. One of the most problematic factors is the in- sufficient study and study of the physicochemical properties of polysaccharides, in particular starch. Among natural polysaccharides, starch occupies a unique position. It has a wide range of applications across many industries and technologies. This is what determines a large number of studies of the state of starch of various botanical origin under the action of various factors that have appeared in the literature recently. Natural polysaccharides, in contrast to synthetic ones, are characterized by a partial ordered structure, formed in the process of synthesis and growth. In the course of the study, a new method of relaxation in starch mixtures was proposed. It was found that struc- tural relaxation in time is slow and long. It was also found that the physicochemical characteristic of polysaccharides, relaxation, is explained by a partially ordered structure with the mutual arrangement of individual chains in a spatial network. It was shown that, under the action of shear stresses, the retest destroys the pseudoplastic liquid structures of aqueous dispersions of starch, followed by restoration to an equilibrium state within 17 hours. The process of recovery or structural relaxation of the spatial structures of aqueous dispersions of polysaccharides occurs due to the rear- rangement of the spatial network of the polymer and is formed due to the existence of cross-linked chemical bonds. Thanks to this method of using polysaccharides, it is possible to obtain improved organoleptic, structural, mechanical and physicochemical characteristics of food products. Compared to similar thickeners (pectin, flour), native potato and corn starches provide and provide structural form to products such as sauces, puddings, pastries, minced meat, fish products, and low fat dairy products. In the food system, the role of polysaccharides is to stabilize structure and interact with other components to deliver or maintain nutrients and taste.
Risks of toxic environmental pollution from military operations
(2023) Melnyk, Oksana; Shevchenko, Oleksandr; Kuzmin, Oleg; Niemirich, Oleksandra; Kuzmin, Oleg
The article identifies the scale of the war waged by russia on Ukrainian soil, which has contributed to the deterioration of the food security situation in Ukraine and has also affected global food security. In addition, the toxic risk of environmental pollution caused by the war was identified, affecting the ecology and health of the Ukrainian population.
Technological properties of the powder made from jerusalem artichoke obtained by the method of drying with mixed heat supply
(2017) Niemirich, Oleksandra; Melnyk, Oksana; Petrusha, Oksana; Havrysh, Andrey; Koval, Olga V.
Present work addresses technological properties of powder made from Jerusalem artichoke, formed by the method of drying with mixed supply of heat, compared to traditional convection. В статті розглядаються технологічні властивості порошку, виготовленого з топінамбуру, виготовленогометодом сушіння з змішаним подаванням тепла в порівнянні з традиційною конвекцією.
The use of starch with the addition of glauconite to create nanocomposite packaging materials
(2012) Mank, Valeriy; Melnyk, Oksana
We consider of film materials from annually renewable components – the starch with the addition of clay mineral glauconite in the form of nanoparticles and investigated their mechanical properties.
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.