Перегляд за Автор "Romanovska, Tetiana"

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Aspects of wet wool cleaning
(2017) Romanovska, Tetiana; Oseiko, Мykola
Introduction. The actual problem of the primary wool processing is economical consuming of water and energy resources. Materials and methods. This article contains optimization of the parameters of wool soaking according to the planned experiment using Latin squares. It was determined the technological conditions of wet wool cleaning. Among the factors that affect wool cleaning while soaking, we’ve also investigated hydraulic kit (ratio water : dry wool), temperature, duration. As a response on changing factors we’ve chosen refractive index n, the pH of exhaust water. Results and discussion. In the first stage we’ve determined the impact of hydraulic kit in the range of 10-100, temperature of 20-50 degree C and duration of 5-25 minutes. To compare the effect of the studied factors we’ve normalized values of the factors’ levels. Presented equations show that the smaller hydraulic kit soaking, the more extractives are in the water. In the second stage we’ve determined the impact of hydraulic kit in a range of 10-90, temperature of 10-30 degree C and duration of 2-10 minutes. With the increase in the ratio of water : wool the content of the reduced extractives in waste water is decreased. It was also found that there’s a directly proportional linear describing dependence of content of extractives in waste water after soaking on temperature. The higher temperature, the more extractives are removed from the wool to the waste water. Factors have been ranked according to their influence on the process of wool soaking. The most influential factor that affects removal of extractives is hydraulic kit. Temperature is another influential factor. There are certain rational conditions for extraction of hydrophilic extractives of the wool such as hydraulic kit 60, temperature of 42 degree C and duration of 6 min. Conclusion. Rational mode to extract hydrophilic extractives hydrological of the wool is hydraulic kit 60, temperature of 42 degree C and duration of 6 min.
Functional products and preparations in the systemic concept of health
(2017) Oseiko, Мykola; Shevchyk, Vasyl; Romanovska, Tetiana
In today's ecological, economic and social conditions, as before, the problem of health and healthy lifestyle is topical. After all, most people understand that products and preparations (biologically active additives) should not only be tasty, but functional and safe.In particular, in Japan, the European Union and the United States, especially in the context of public health, a healthy, creative and active lifestyle.
Improving the nutritional value of grains by biological activation
(2016) Bazhay-Zhezherun, Svitlana; Romanovska, Tetiana; Antonіuk, Mariіa
Introduction. Cereal products are a source of carbohydrates, protein, macro and micronutrients, vitamins, enzymes, dietary fiber, phospholipids. Sprouting grains is one of the methods for biological activation. Materials and methods. Grains of wheat, triticale and naked oats have been studied. Protein was determined by Bradford method, the starch content – by poalrimetric method. Fat was determined by exhaustive extraction with chemically pure hexane. Vitamins B1, B2, B3, B6 were determined by the method of fluorometry. Vitamins PP and E were determined colorimetrically. Determination of vitamin C was performed by a titration method. Results and discussion. An important task in the process of preparing raw materials for health products is increasing their food and biological value. We proposed a regime of hydrothermal processing of grain at temperatures 12–16 °C. Under these conditions, activation of the enzyme complex, reduction of grain density and increase of its per unit volume; activation of the synthesis of vitamins and vitaminlike substance take place. In the process of biological activation of grain the bioavailability of proteins, carbohydrates, fat increases due to their partial hydrolysis. It has been studied, that the content of fibres,which is natural food sorbent, in biologically activated grains of wheat, naked oats and triticale is respectively 2,68, 2,34, 2,62%. It has been found that in the proposed processing of wheat, triticale and naked oats the quantity of vitamin C increased more than twice. The content of tocopherols increases tenfold, routine – 2,5–3 times. It was established that after hydrothermal treatment the total number of colony-forming units of mesophilic aerobic and facultative anaerobic microorganisms in native and dried corn samples is within the norms established by standards. Conclusions. The results are of practical importance, as they allow to recommend the use of biologically activated wheat, triticale, naked oats for the production of food of health, functional and health-care purposes.
Influence of technological factors on the properties of oil-fat composition (OFC KTIOL)
(2019) Yarmolitska, Olena; Oseiko, Мykola; Romanovska, Tetiana
Wool grease is a natural lipid that softens the skin and sheep's wool fibers, as well as protects them from adverse weather conditions. The most widely used products are refined wool oil and its modifications, which are called lanolin. Lanolin and its derivatives have a wide range of applications. The work is devoted to the study of the oxidation characteristics of oil-fat composition during the thermal oxidation process.
Justification of the amino acid composition of sunflower proteins for dietary and functional products
(2020) Oseiko, Мykola; Romanovska, Tetiana; Shevchyk, Vasyl
Introduction. The study of samples of sunflower kernel processing was carried out to substantiate the amino acid composition of proteins for dietary and functional products. Materials and methods. The subject of the study is the samples of press cake, grist, and flour, and their amino acid composition and physicochemical parameters. The amino acid composition of the samples was determined using liquid chromatograph Dionex ICS-3000 with an electrochemical detector. The ratio of hydrophobic and hydrophilic amino acids was studied in the samples. Results and discussion. It was found that the protein content in flour from sunflower kernels is 22% higher. The content of essential amino acids is 31.1% higher than in the press cake from which the flour was isolated. The increase in protein content in sunflower flour is due to the increase of the fine fraction during fractionation. Along with the increase in total protein content, flour is enriched with essential hydrophobic amino acids, in particular leucine (14.2%), isoleucine (6.7%), methionine (11.2%), as well as replaceable hydrophobic proline (10.5%). Limiting amino acid in flour is lysine (score 78%), the content of other essential amino acids significantly exceeds their content in the ideal protein (score of leucine 153%, isoleucine 143%, methionine 213%, methionine with cystine 258%, phenylalanine and tyrosine 177%). The content of leucine and isoleucine in the classic kinds of sunflower is limited. In sunflower kernel flour, their content is exceeded one and a half times. To balance the obtained sunflower flour by lysine content, it is rational to use its compositions with other lysine-containing types of flour from oilseeds and / or with the use of food microbiological lysine. Conclusion. Balanced protein-lipid eco-products and drugs on the basis of complex processing of sunflower seeds show functional and technological properties and contribute to disease prevention.
Rational modes of wool scouring
(2019) Romanovska, Tetiana; Oseiko, Мykola; Bazhay-Zhezherun, Svitlana; Yarmolitska, Olena
У досліджуваному діапазоні варіювання факторів найістотніше проявився вплив гідромодуля на очищення вовни і на вилучення екстрактивних речовин з поверхні волокна у відпрацьований мийний розчин. Гідромодуль 40 і більший дає змогу очистити вовну від жиру і забруднень. Температура має стабільний вплив у заданому діапазоні, тому всі досліджені значення температури сприяють вилученню жирових забруднень вовни за такого компонентного складу мийного розчину. За гідромодуля 70 і 100, а також концентрації 1 % мас. Sles 70, тобто за концентрацій ПАР, що перевищують критичну концентрацію міцелоутворення (ККМ), волокна вовни також очищаються під час миття. Логічно відзначити, що за концентрацій ПАР, нижчих за ККМ, ефективність очищення вовни знижується. Концентрація ДМСО також мала незначний вплив на очищення вовни порівняно з гідромодулем. Раціональним режимом однократного миття вовни є використання гідромодуля 40, концентрації 1 % мас. Sles 70 і концентрації ДМСО до 0,61 г/дм3 у діапазоні температур 3048 С. Якість миття можна поліпшити, збільшуючи гідромодуль одноразового миття або проводячи кількаразове миття за мінімального гідромодуля. Results and discussion. In the investigated range of variation of factors, the influence of the hydromodule on the purification of wool and the extraction of extractive substances from the surface of the fiber into the waste solution was most pronounced. Hydro module 40 and more allows you to clean the wool from grease and dirt. The temperature has a stable effect in the given range, so all the investigated values of temperature contribute to the removal of fatty contaminations of wool for this component of the detergent solution. Аccording to the hydromodule 70 and 100, as well as the concentration of 1% by weight Sles 70 – that is, for concentrations of surfactants above the critical concentration of micelles (CCM) – the fibers of wool are also cleared during scouring. It is logical to note that the concentrations of surfactants below the CCM have reduced the effectiveness of wool cleaning. The concentration of DMSO also had a slight effect on the wool treatment compared to the hydromodule. Conclusions.The rational mode of single scouring of wool is the use of a hydromodule 40, a concentration of 1% by weight. Sles 70 and DMSO concentration to 0.61 g/dm3 in the temperature range 30−48 С. The quality of the scouring can be improved by increasing the disposable water dispenser or by scouring it with a minimum of water.
Resource saving wool washing technology
(2017) Oseiko, Мykola; Romanovska, Tetiana
Introduction. Washing of wool is carried out in an aqueous environment in order to remove contaminants and wool fat (zhyropit). Remove sewage from sewage. The purified fat of wool (food additive E913, lanolin) is widely used in the production of food, perfumery, cosmetics and specialty products and preparations. Materials and methods. Sles 70 was washed with wipes. To find rational wool washing parameters, the mathematical planning of the experiment was performed using Latin squares. Experimental data was processed using mathematical statistics in the Matcad package. Results and discussion. The influence of Sles 70 concentration in the washing solution in the range of 0.53.5 g/dm3, the hydromodule 1050, the temperature 2050 °С and the duration of washing 2 to 32 minutes were determined for extraction of extractives from sheep wool into a washing solution. The rational parameters of washing of fine-wool hair are revealed, influential factors are determined. The possibility of reducing the amount of water used during washing is studied. A regression equation is obtained that approximates the effect of normalized factors on the refractive index n (nD 20) of waste water. Three essential and significant factors on the amount of extracted substances extracted in the washed solution are selected. The most influential factor on the refractive index of the spent washing solution is the temperature. Further on the significance of the effect is the hydromodule, with the temperature and the hydraulic module exhibit a measurable effect on the refractive index. The less important factor is the duration of the washing process. The concentration of detergent Sles 70 was an ineffective factor in the process of washing the wool, since the detergent was sufficient to form a micelle in a clean solution. Conclusions. It is determined that within the limits of the investigated range, the rational mode is as follows: washing at a temperature of 40 °С and a hydromodule of process 10 (the ratio of aqueous solution: wool 10:1) for a duration of 10 minutes washing solution Sles 70 at a concentration of 1 g/dm3. Вступ. Миття вовни здійснюють у водному середовищі з метою видалення забруднень та вовняного жиру (жиропоту). З відпрацьованої мийної води вилучають жир. Очищений вовняний жир (E913, ланолін) широко використовують під час виготовлення харчових, парфумерно-косметичних і спеціальних продуктів і препаратів. Матеріали та методи. Досліджували миття овечої вовни мийним засобом Sles 70. Для пошуку раціональних параметрів миття вовни застосували математичне планування експерименту за латинськими квадратами. Експериментальні дані обробляли методами математичної статистики у пакеті Matcad. Результати та обговорення. Визначали вплив концентрації Sles 70 у мийному розчині у діапазоні 0,53,5 г/дм3, гідромодуля 1050, температури 2050 С і тривалості миття 232 хв. на вилучення з овечої вовни екстрактивних речовин у мийний розчин. Виявлено раціональні параметри миття тонкорунної вовни, Визначено впливові фактори. Вивчено можливість зменшення кількості води, яку використовують під час миття. Отримано рівняння регресії, що апроксимує вплив нормалізованих факторів на показник заломлення nD 20 відпрацьованої мийної води. Відібрано три суттєво впливові та значущі фактори на кількість вилучених екстрактивних речовин у мийному відпрацьованому розчині. Найвпливовішим фактором на показник заломлення відпрацьованого мийного розчину є температура. Далі за значущістю впливу є гідромодуль, причому температура і гідромодуль виявляють сумірний вплив на показник заломлення. Менш впливовим фактором є тривалість процесу миття. Невпливовим фактором на процес миття вовни виявилася концентрація мийного засобу Sles 70, оскільки мийного засобу було достатньо для утворення міцел у мийному розчині. Висновки. У межах дослідженого діапазону раціональним режимом є такий: миття за температури 40 С і гідромодуля процесу 10 (співвідношення водний розчин : вовна 10:1) тривалістю 10 хв. мийним розчином Sles 70 концентрацією 1 г/дм3.
Use of lupine flour and cavbuz puree in bread technology
(2022) Bazhay-Zhezherun, Svitlana; Simahina, Galina; Bereza-Kіndzerska, Ludmila; Romanovska, Tetiana
Introduction. The influence of plant fortifiers: сavbuz (a hybrid of watermelon and pumpkin) puree and flour of non–alkaloid lupine on the nutritional and biological value of wheat bread, its sorption capacity in relation to toxic lead ions was studied. Materials and methods. Protein content was determined by Bradford method, starch – polarimetrically; fat – by exhaustive extraction with chemically pure hexane; vitamins E, P (rutin), β–carotene – colorimetrically; vitamin C – titrimetrically; В1, В2 – fluorometrically; fiber – by acid hydrolysis; pectin by the calcium–pectate method. The amount of lead absorbed was determined by “wet burning” method. Results and discussion. сavbuz puree is a rich source of substances with antioxidant activity: β-carotene, 13.4 mg, Р (rutin), 45.4 mg, phenolic compounds, 283.23 mg, as well as natural food sorbents such as fiber 1.7 % and pectin, 1.5 % per 100 g of product (moisture 83.1 %). According to sensory and physico-chemical characteristics, cavbuz puree may be used as a component in the manufacturing of health products. Lupine flour contains 3.9 times more protein, 40 times more fiber, 10.5 pectin substances compared to wheat flour; a significant amount of tocopherols - 12.8 mg, β-carotene - 0.52 мг, vitamin C – 35.84 мг per 100 g of product (moisture 9.5 %). The inclusion of 4-7% of lupine flour and 3-5% of cavbus puree in the recipe of wheat bread, makes it possible to obtain bread for health purposes, in which the protein content is 22-32%, fiber content is two to three times higher, tocopherols are 9 times higher than in control, provided that the physico-chemical and organoleptic parameters of the product are acceptable. 100 g of developed bread provides 23% of the minimum rate of pectin consumption, 6% of the daily need for vitamin E; 13.8% in В1, 14% in β–carotene; 6.6% in flavonoids, which are absent in wheat bread. Enriched bread has a 25–30 times higher sorption capacity for toxic divalent lead ions than wheat bread.