Перегляд за Автор "Udodov, Sergiy"

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Analytical Study of the Methods and Means of Beer Wort Heat Treatment
(2014) Merzlyak, Dmitry; Udodov, Sergiy; Dovgun, Irina; Martsynkevich, Lesya
Beer is a sparkling, refreshing drink with distinctive aroma and pleasant bitter taste. Beer is the most popular alcoholic beverage in the world. In this regard, the brewing industry of food industry needs to control the quality and price performance of the finished product. The process of boiling the wort with hops or hop extract is the main factor, but at the same time it is the most energy intensive process in brewing. The analysis shows that discussed ways of wort boiling enable to save energy costs in the range of 70 to 90%. It in turn can greatly affect the price performance of the finished product and increase competitiveness.
Process of hop particle precipitation in combined wort brew machine
(2024) Chepeliuk, Oleksandr; Udodov, Sergiy; Chepeliuk, Olena
A mathematical model of separating solid particles of crushed hops from wort has been developed to improve the combined wort brew machine. A formula for determining the radius of the sediment formation area, which depends on the characteristics of the medium, the operating modes of the apparatus, and the functions characterising the velocity distribution in the boundary layer, is proposed. A dependence for calculating the deposition rate at which moving particles settle to the bottom of the combined wort brew machine is obtained. Based on the obtained results, recommendations on the design and operating parameters of the apparatus are given.
The influence of chitosan on the raspberry quality during the storage process
(2023) Blahopoluchna, Anastasiia; Mushtruk, Mikhailo; Slobodyanyuk, Nataliia; Liakhovska, Nelia; Parakhnenko, Vladyslav; Udodov, Sergiy; Karpovych, Inna; Ochkolyas, Olena; Omelian, Alina; Rzhevsky, Gennadiy
Raspberry is a perishable berry raw material with a high capacity for mechanical and microbiological damage, and therefore, after harvesting, it is necessary to use appropriate technologies to preserve its quality and extend the storage time. This work aimed to study the influence of different concentrations of chitosan solutions on the quality and duration of storage of raspberries under refrigerating conditions. Raspberries were picked at the consumer maturity stage in perforated plastic containers with a capacity of 500 grams. The berries were processed by spraying with 0.5%, 1.0%, and 2.0% chitosan solution, then removing residual moisture. The storage was carried out for twelve days in a refrigerating chamber at a temperature of 2 °С and relative humidity of 95%. The research was performed according to the physical, chemical, and organoleptic indicators, determining the changes in the mass fraction of ascorbic acid, the mass fraction of sugars during storage, taste, aroma, colour, etc. consistency and appearance at the end of storage. It was found that the loss of ascorbic acid in the processed berries was 1.5-3.9 times less than in the reference sample. A similar situation was observed with the mass fraction of sugars, which prevailed 0.9-2.5 times in the processed samples. According to the organoleptic indicators, the samples with a solution concentration of 1.0% and 2.0% were recognized as the best. According to the results of experimental investigations, it was established that pre-processing of berries with chitosan solutions is a promising method to slow down unwanted metabolic processes that take place after harvesting.
The intensification of dehydration process of pectin-containing raw materials
(2022) Palamarchuk, Igor; Zozulyak, Oksana; Mushtruk, Mikhailo; Petrychenko, Ievgenii; Slobodyanyuk, Nataliia; Domin, Оlexander; Udodov, Sergiy; Semenova, Olena; Karpovych, Inna; Blishch, Roksolana
The process of intensifying dehydration of pectin-containing raw materials by using centrifugation with simultaneous application of low-frequency oscillations to the working container creates an electroosmotic effect in unilateral diffusion to improve the filtration process. It is established that to reduce the technological resistance in the presented methods; it is necessary to create a fluidized bed of products due to the oscillating motion of the working capacity. An experimental vibration unit has been developed to determine the rational parameters of the vibrocentric moisture removal process using the electroosmotic effect. It is proved that the complex of the designed equipment provides consecutive carrying out of three-stage vibration filtration-convective drying of high-moisture production by an alternation of action of a stream of the heat carrier, an electromagnetic field, low-frequency fluctuations. According to the research results, the dependences of the kinetics of the moisture diffusion process on the electric field strength are obtained; frequency of electric current and duty cycle of pulses, which allowed to optimize the process parameters according to the criteria of minimizing energy consumption. It was found that the processing time to achieve the desired humidity with the application of vibration, filtration, and electroosmotic effect was twice less than for filtration drying in a fixed bed. In combination with the noted physical and mechanical factors, the proposed technology improves the technical and economic parameters of the studied process.