Перегляд за Автор "Romanov, Mykola"

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Intensification of High-Quality Brewing Processes
(2021) Romanova, Zoriana; Loiko, Serhii; Romanov, Mykola; Kosogolova, Ludmila; Khlynovskiy, Mikhail
Brewing is a complex process that involves many stages and successive operations. The issues of intensifying the brewing processes are of great importance in improving the ways to obtain a high-quality finished beer product and maintain high standards of its quality in the future. The relevance of the subject matter is conditioned by the stable demand for high-quality beer products in society and the urgent need to create effective technologies for the production of high-quality beer, taking into account the introduction of the latest technologies for the intensification of brewing processes. The purpose of the study is to determine the main factors that are important from the standpoint of intensifying the processes of quality brewing, in the context of assessing the prospects for their subsequent consideration when planning the beer production processes. The leading approach of this study is a combination of a systematic analysis of the peculiarities of brewing processes in the context of searching for opportunities for its intensification, with an analytical study of real options for intensifying the brewing processes, from the standpoint of maintaining high-quality standards of finished beer and increasing the overall production rate. The main results obtained in the course of this study should be considered the substantiation of the main factors of the brewing processes intensification in the context of creating a mathematical model for calculating the possibilities of its implementation in the activities of breweries to increase the rate of brewing high-quality beer. The prospects for further research are determined by the preservation of a stable demand for high-quality beer products, combined with an increase in the need to intensify the processes of its production, in accordance with the set standards for the quality of beer production.
Mathematical models identification in characteristic situations of conduct of the brewery technological complex
(2018) Romanov, Mykola; Matsebula, Dmytro; Svitoch, Illia
The purpose is to create mathematical models that allow to describe such basic qualitative characteristics of brewing process as quality of production at all stages of the production process, productivity and losses. To pass the passive experiment in the production conditions of the brewery according to the results of which (data of measurements of technological parameters and data of laboratory analyzes) to carry out the identification of mathematical models. In the Matlab, using the least squares method, evaluate the competitive models of certain structures and the parameters of these models based on the criteria: determination, Akaike information criterion, Hawking and Fisher statistics.The use of the above criteria of adequacy allowed us to select the optimal model structures for each situational-significant area in terms of their accuracy and complexity.
Multi-criteria optimization of Brewing technological processes
(2016) Romanov, Mykola
When setting a problem of optimal control one of the main issues is the choice of optimality criterion. Development of algorithms of brewing process multi-criteria control based on criteria situational priority and fuzzy limits will increase technological complex productivity and the quality of the finished product.
Unmalted materials in brewing
(2018) Loiko, Serhii; Romanova, Zoriana; Romanov, Mykola
Purpose: The main raw material for beer production is malt. There is a tendency to use other grain crops in the production of beer. The using of unmalted materials gives opportunity for brewers and technologist for cost saving. But replacing of malt makes affects the quality of wort and beer. The purpose of the researches was to compare quality parameters of 100% malt beers and beer with part of malt replaced by unmalted barley. Methods: To solve the given problem the methods of the high-performance liquid chromatography, analysis and empirical methods are used. Results: Using a big amount of unmalted grits together with external enzymes gives brewers opportunity to receive product in the same composition and quality like high-quality product using only malt. Conclusions: For brewing with a very small amount of malt, barley is a very good choice for replacing part of it as it has some characteristics of malt. It is possible, economically profitable and technically reasoned to replace half of the malt in the grind. But it becomes necessary to use exogenous enzymes.
Use of unmalted cereals with enzyme preparations in brewing
(2024) Loiko, Serhii; Romanova, Zoriana; Zheplinska, Mariia; Romanov, Mykola; Vasyliv, Volodymyr
Using unmalted grain is one of the ways to improve quality, reduce production costs, and create new types of beer. However, the enzymatic activity of such raw materials is zero, so the use of enzyme preparations is relevant. The purpose of the study was to compare the quality indicators of 100% malt beer and beer with the replacement of malt with unmalted barley using enzymes. The methods of technical and chemical analysis were used to determine the organoleptic and physicochemical indicators of beer. Recommendations have been developed for the intensification of wort preparation using different types of grain raw materials - unmalted barley and rice groats with the addition of enzyme preparations from Novozymes (Denmark) at various stages of brewing. When testing new enzyme preparations (β-glucanase complex, xylanase), filtration time, wort viscosity and β-glucan content. and arabinoxylans decreased by approximately 20% compared to control samples. The use of a new enzyme preparation contributed to a better breakdown of substances, which affected the quality and duration of filtration. This leads to an improvement in the quality of the wort, a reduction in the duration of the process, and a reduction in the cost of raw materials. To ensure the necessary ratio of substances in the wort, it is necessary to introduce complex enzyme preparations - peptide hydrolase, α-amylase, endo-β-glucanase (Ceremis Plus). Preparations containing endo-β-glucanase (Ultraflo Max) should be used at the beginning of mashing to improve the rheological properties of the wort and reduce its viscosity, which improves the filtration process. To obtain beer with the required degree of fermentation during mashing, it is better to use new enzyme preparations (glucoamylase). The practical significance of the research is that the use of large amounts of unmalted grain together with exoenzymes such as Ultraflo Max and Ceremis Plus will allow brewers to produce worts and beers of the same composition and quality as premium worts and beers using only malt.