Перегляд за Автор "Shutyuk, Vitaliy"

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Analysis of the energy efficiency of heat exchangers of sugar Industry
(2013) Samiilenko, Serhii; Vasylenko, Sergei; Shutyuk, Vitaliy
The article describes thermodynamic methods as well as optimization methods of heating and heat exchanging engineering system of sugar industry. The authors suggest noncyclic approach to the analysis of efficiency of heat exchanging apparatus, the basis of which is irrefutable fact that irreversibility as physical reason of inefficiency of technical heat engineering systems really exists.
Analysis of the influence of the products’ nitrate pollution
(2016) Benderska (Dushchak), Olga; Bessarab, Alexander; Shutyuk, Vitaliy
We have analyzed contemporary research works, as well as literary sources containing information on the level of quality and safety of horticultural crops. The paper focuses mostly on the issue of food contamination by endogenous and exogenous substances. The key problem of the research is an excess of nitrates and their derivates which fruit and vegetables contain. According to the Ministry of Healthcare of Ukraine, 10% of plants contain more nitrates, than it is allowed by the maximum permitted level values. The actual statistical value of nitrates per capita in Ukraine amounts to approximately 260 mg/day, whereas the acceptable daily intake per day equals to 280 mg. On the basis of research analysis we have singled out the main reasons for ingestion of excessive amount of nitrates with food and defined the consequences of this process for consumers, having also advised a range of methods aimed at decreasing the amount of nitrates and their derivates. Ми проаналізували сучасні науково-дослідні роботи, а також літературні джерела, що містять інформацію про рівень якості та безпеки садівничих культур. Документ зосереджується в основному на питанні забруднення їжі ендогенними та екзогенними речовинами. Ключова проблема дослідження - надлишок нітратів та їх похідних, які містять фрукти та овочі. За даними Міністерства охорони здоров’я України, 10% рослин містять більше нітратів, ніж дозволено максимально дозволеними рівнями. Фактичне статистичне значення нітратів на душу населення в Україні становить приблизно 260 мг / добу, тоді як прийнятне щоденне споживання в день дорівнює 280 мг. На основі аналізу досліджень ми виділили основні причини поглинання надмірної кількості нітратів з їжею та визначили наслідки цього процесу для споживачів, також порадивши низку методів, спрямованих на зменшення кількості нітратів та їх похідних.
Analysis of the process of formation of N-nitrosodimethylamine in brewer’s malt
(2014) Shutyuk, Vitaliy; Bessarab, Alexander; Haralanova, Temenuzhka; Vasylenko, Sergei
The article deals with the issues of carcinogenic substances formation in the manufacture of beer. It is shown that the basic technological process, that influences the N-NDMA accumulation in beer, is brewer's malt drying. The determining factor, influencing the N-NDMA content in malt, is the concentration of nitrogen dioxide at the entrance to malt layer. In the course of research, drying conditions typical for dryers of «Latvian Academy of Agriculture» type, one-deck dryers and apparatuses on malt manufacturing in combined way were secured. The measuring of nitric oxides was carried out by the means of gas- analyzer of 645 HL 20 type, the principle of operation of which is based on chemiluminescent method of determination of nitric oxide. More intensive absorption of nitrogen dioxide were observed during the first stage (constant speed) of drying due to the large number of free moisture presence in malt – a good nitrogen dioxide absorbent. The concentration of nitrogen dioxide in the drying agent has the greatest impact on intensification of N-NDMA formation processes in malt, that is recorded in all experiments. That is why in order to achieve guaranteed quality of the product, one should establish the limit of concentration of NDMA in malt equaling 15 mcg/kg. Drying of malt with drying agent with concentration of nitric dioxide up to 0,4 mg/m3 guarantees concentration of NDMA lower than this limit. This concentration should be limiting in the field of development of modern heating vent systems.
Analysis of variants of solid fuel production from sugar industry waste and conditions needed for its burning
(2015) Shutyuk, Vitaliy; Vasylenko, Tatiana; Bessarab, Alexander; Samiilenko, Serhii
The use of alternative fuel and energy resources should be considered as the strategic approach to solving energy issues of Ukraine’s economy. Currently the potential capabilities of growing sugar beet in Ukraine are twice as good as the need for sugar production support. On a total mass basis the major part of solid waste of sugar industry (up to 75…83 % in relation to the mass of processed sugar beet) accrues to pulp. Currently the most of pulp is not used and has to be taken to stockpiles or fields before the start of the new sugar campaign. Potentially, the amount of pulp which can be used for energy needs takes up 4,5…5 million tons per year, or in conversion to dry basis - 330…370 thousand tons. There are two possible ways of its use: use of dried pulp as secondary fuel and direct firing of pressed pulp.
Biological value of tomato processing by-products
(2021) Benderska (Dushchak), Olga; Bessarab, Alexander; Shutyuk, Vitaliy; Iegorov, Bogdan; Kashkano, Mariana
The article analyzes the biological value of secondary products of tomato processing, namely tomato seeds, which, for the most part, is not considered as an object of processing. The use of secondary raw materials formed in the production of tomato products as a source of biologically active substances with their subsequent use in food technology is proposed. The results of theoretical and experimental studies of the biological value of tomato seeds. It has been found that tomato seeds have a high nutritional and biological value due to the high concentration of proteins, lipids, and carbohydrates. У статті проведено аналіз біологічної цінності вторинних продуктів томатопереробки, а саме томатного насіння, що, здебільшого не розглядається в харчовій промисловості як об’єкт перероблення. Запропоновано застосування вторинної сировини, що утворюється при виробництві томатопродуктів – томатного насіння, – як джерела отримання біологічно активних речовин з подальшим їх використанням в технологіях харчових продуктів. Наведено результати теоретичних та експериментальних досліджень фізико-хімічного складу томатного насіння.
Entropy analysis of heat exchanging appliances
(2013) Samiilenko, Serhii; Vasylenko, Sergei; Shutyuk, Vitaliy
The article describes thermodynamic methods as well as optimization methods of heating and heat exchanging engineering system of sugar industry. The authors suggest noncyclic approach to the analysis of efficiency of heat exchanging apparatus, the basis of which is irrefutable fact that irreversibility as physical reason of inefficiency of technical heat engineering systems really exists. Thermodynamic analysis, which was mentioned in the article, assumes determination of measure of irreversibility of processes in the apparatus and energetic efficiency of apparatus in the whole with the help of exceptionally entropy. The measures taken to improve energetic efficiency of apparatus of saccharine factory on the example of the first group of juice heating in front of evaporator system using the given methodology, were fully analyzed.
Formation of N-nitrozodimetilamin in food
(2015) Sudak, Oksana; Shtym, Ekaterina; Bessarab, Alexander; Shutyuk, Vitaliy
In theses The influence of core processes on the accumulation of carcinogenic compounds in food production. У тезах розглянуто вплив основних технологічних процесів на накопичення канцерогенних сполук у виробництві харчових продуктів. В тезисах рассмотрено влияние основных технологических процессов на накопление канцерогенных соединений в производстве пищевых продуктов.
Innovative solutions to research in drying technology of food raw materials
(2013) Shutyuk, Vitaliy; Vasylenko, Sergei; Bessarab, Alexander; Vasyliv, Volodymyr
Reasons over of growing interest are brought in the processes of drying, and also some aspects of co-operation of industry and scientific university collectives in embodiment and application. The tendencies of research of processes of drying, that appear on the joint of different areas of science with the use of forward possibilities of technical process, are examined.Наведено причини зростаючого інтересу до процесів сушіння, а також деякі аспекти взаємодії промисловості й наукових університетських колективів у втіленні та застосуванні. Розглядаються тенденції дослідження процесів сушіння, що з'являються на стику різних галузей науки з використанням поступальних можливостей технічного процесу.
Malt extract as a raw material for modern coffee drinks
(2020) Ivanov, Yevhenii; Shutyuk, Vitaliy
The possibility of using malt extracts of cereals in the development of modern beverage technologies is considered in the work. It is shown that malt extracts are a promising raw material for coffee and functional drinks.
Malt extracts in the recipes of modern coffee drinks
(2020) Ivanov, Yevhenii; Shutyuk, Vitaliy
The possibility of using malt extracts of cereals in the development of modern beverage technologies is considered in the work. It is shown that malt extracts are a promising raw material for coffee and functional drinks.
Methods for determining the form of channels spray device dryers
(2013) Bessarab, Alexander; Shutyuk, Vitaliy; Boyko, V. I.; Vasyliv, Volodymyr
Method of constructing geometric shape of flow channel, which provides slow transition between intermediate section of channel, enabling to reduce unevenness of velocity field in channel and to reduce aerodynamic losses of spray drying device settings.
Research of drying of brewer pellets aimed at increasing of its efficiency and lowering of power consumption
(2016) Sukmanov, Valeriy; Bessarab, Alexander; Shutyuk, Vitaliy; Stefanov, Stefan
This paper presents the results of research of the drying process in the brewer pellets in aerovibrofluidized bed. The kinetics of drying of pellets in the suspension bed has been experimentally studied. We have received the generalized drying curve of brewer pellets at different process conditions. The generalized drying curve received as a collocation of the drying curves of brewer pellets at different process conditions is an indication of constant value of speed multiplied by time of drying, which simplifies the calculations of changes in moisture content during certain periods of the heat treatment of the product.We offered the relative ratio of energy consumption; proportionality factor of performance and bed depth; qualified expenditure power consumption indicator, which allow to reasonably choose conditions of brewer pellets drying and significantly improve the value of energy saving performance indicators of the drying process. There have also been introduced the parameters of qualified expenditure power consumption and the non-dimentional coefficient of power consumption.
Research of fatty acid composition of tomato seeds
(2018) Benderska (Dushchak), Olga; Bessarab, Alexander; Shutyuk, Vitaliy
In the article, the technology is considered for the production of edible powders from vegetal raw materials (berries). The technology for producing powders from berries is developed to produce a high-quality product in which all ingredients of raw materials are kept in a concentrated form.У статті розглянуто технологічні властивості харчових порошків із ягід. Наведено результати теоретичних та експериментальних досліджень якості порошку із чорниці, отриманого методом сушіння з використанням валкової сушарки та подальшим його подрібненням. Дослідження показали, що порошок чорниці є багатим джерелом вітамінів, антиоксидантів та комплексів фенольних сполук.
Study of the use of edible powders in tomato sauce technologies
(2018) Benderska (Dushchak), Olga; Bessarab, Alexander; Shutyuk, Vitaliy
In the article, the technology is considered for the production of edible powders from vegetal raw materials (berries). The technology for producing powders from berries is developed to produce a high-quality product in which all ingredients of raw materials are kept in a concentrated form.
Study of the use of edible powders tomato sauce technologies
(2017) Benderska (Dushchak), Olga; Bessarab, Alexander; Shutyuk, Vitaliy
Considered the technology for the production of edible powders from vegetable raw materials. The technology for producing powders from berries is developed to produce a high-quality product in which all ingredients of raw materials are stored in a concentrated form.
Study of the use of edible powders tomato sauce technologies
(2017) Benderska (Dushchak), Olga; Bessarab, Alexander; Shutyuk, Vitaliy
Considered the technology for the production of edible powders from vegetable raw materials. The technology for producing powders from berries is developed to produce a high-quality product in which all ingredients of raw materials are stored in a concentrated form.
The formation of carcinogenic compounds in production of foodstuffs
(2013) Bessarab, Alexander; Shutyuk, Vitaliy
In theses The influence of core processes on the accumulation of carcinogenic compounds in food production.
The formation of carcinogenic compounds in soluble powder of jerusalem artichoke
(Nauka i studia, 2013) Shutyuk, Vitaliy; Bessarab, Alexander; Vasylenko, Sergei
The extraordinary problem of production of quality foodstuffs is that they have various harmful substances, heavy metals and radionuclides. The most dangerous things for human health are cancerogenic substances which contained in negligible concentrations in foodstuffs and cause malignant formations in organism. One of the most dangerous carcinogen is N – nitrozodymetylamin wich is formed during formation amine groups under the influence of temperature. This paper presents the results of researches to determine the formation of N – nitrozodymetylamin during receiving powdered extract of Jerusalem artichoke.
The research of the amount of heavy metals and nitroso compounds in concеntrated tomato products
(2016) Shutyuk, Vitaliy; Vasylenko, Sergei; Bessarab, Alexander; Benderska (Dushchak), Olga
The constant selling race results in need for improving the quality of nutrition products among in-house food and pharmaceutical processing industries, which is an all-important key to success on the consumer market. This requires constant improvement of the product producing technologies. The topical problem of quality is the presence of heavy metals and nitroso compounds in the products. The topical problem of quality is the presence of heavy metals and nitroso compounds in the products. The research aimed at studying the changes in the heavy metal concentration levels (including Zn, Cu, Pb) in tomato products at their thickening has been conducted at the national University of Food Technologies.
Thermodynamic analysis of heat exchanging appliances
(2013) Shutyuk, Vitaliy; Samiilenko, Serhii; Vasylenko, Sergei
The article examines the methodology of thermodynamic analysis and the optimization of heaters and heat exchangers of heat engineering complex of saccharine industry. The authors suggest noncyclic approach to the analysis of efficiency of heat exchanging apparatus, the basis of which is irrefutable fact that irreversibility as physical reason of inefficiency of technical heat engineering systems really exists. Thermodynamic analysis, which was mentioned in the article, assumes determination of measure of irreversibility of processes in the apparatus and energetic efficiency of apparatus in the whole with the help of exceptionally entropy. The measures taken to improve energetic efficiency of apparatus of saccharine factory on the example of the first group of juice heating in front of evaporator system using the given methodology, were fully analyzed. В статті розглянуто методику термодинамічного аналізу та оптимізації підігрівників і теплообмінників теплотехнологічного комплексу цукрового виробництва. Авторами запропоновано нециклічний підхід аналізу ефективності теплообмінних апаратів, в основі якого – беззаперечний факт існування необоротності як фізичного джерела неефективності технічних теплотехнічних систем. Наведений в статті термодинамічний аналіз передбачає визначення міри необоротності процесів в апараті та енергетичної ефективності апарата в цілому, використовуючи виключно ентропію. Застосовуючи дану методику, комплексно проаналізовано заходи з підвищення енергетичної ефективності теплообмінних апаратів цукрового заводу на прикладі першої групи нагрівання соку перед випарною установкою.