Перегляд за Автор "Zheplinska, Mariia"

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Investigation of steam cavitation device for illumination of canned food juices
(2019) Zheplinska, Mariia; Zotkina, Larysa
We conducted research on the use of steam condensation cavitation to illuminate apple juice instead of its usual preheating. In the laboratory, exposure studies were conducted water vapor to illuminate apple juice. The results of the study showed that with increasing temperature the sediment content increases and, as a result, decreases color of juice. However., when you enter more pairs the amount of siege decreases. Ми провели дослідження щодо використання кавітації парової конденсації для освітлення яблучного соку замість його звичайного підігріву. У лабораторних дослідженнях були проведені дослідження водяної пари для освітлення яблучного соку. Результати дослідження показали, що зі збільшенням температури вміст осаду зростає і, як наслідок, зменшується колір соку. Однак при введенні більшої кількості пари кількість облоги зменшується.
Non-destructive analysis of the content of mineral components of chicory to increase its environmental safety
(2024) Popova, Inna; Palamarchuk, Igor; Zheplinska, Mariia; Mushtruk, Mikhailo; Vasyliv, Volodymyr
The content of heavy metals both in plants and in soils for growing agricultural crops steadily changes the state of ecological safety of the corresponding biocenosis. An increased amount of trace elements and compounds of heavy metals causes metabolic disorders in plant tissues. As a result, there is an accumulation of toxic elements in the crops, which disrupts the iocenosis in the system for both farm animals and humans. Therefore, the contamination of plant raw materials, in particular chicory, for the food industry with ions of heavy and toxic metals is a significant environmental problem
The influence of cavitation effects on the purification processes of beet sugar production juices
(2021) Zheplinska, Mariia; Mushtruk, Mikhailo; Vasyliv, Volodymyr; Sarana, Viktor; Gudzenko, Maxim; Slobodyanyuk, Natalia; Kuts, Anatoly; Tkachenko, Serhii; Mukoid, Roman
In the juices of sugar beet, the viscosity of the produced viscosity is determined. They contain sugars and non-sugary compounds. If they are in the form of associated or complex compounds, then when their state changes. Well under the action of external factors or at their removal from a solution it is obligatory. Its rheological properties will also change. Therefore, with the help of determining the viscosity, it is possible to conclude the complex processes that take place in juices under the action of the effects of vapor condensation cavitation, namely: the force between Leculiary bonds, the size of molecules, and the length of chemical bonds, etc. The paper presents studies of the influence of vapor-condensation cavitation effects on the change of such rheological properties of cell and diffusion juice as viscosity and surface tension. The viscosity of the steam treated juice is affected by complex transformational changes that occur with the associated compounds under the effects of vapor-condensation cavitation, which leads to their destruction and this leads to a decrease in their molecular weight and changes in concentration. Studies have shown that with increasing steam consumption for juice processing in the range of 0 – 1.5% by weight of juice the upper tension increases. Such legitimacy is also an indirect confirmation of the processes of destruction of the association. important compounds of diffusion juice under the influence of the effects of steam condensation cavitation.
The micronutrient profile of medicinal plant extracts
(2021) Zheplinska, Mariia; Mushtruk, Mikhailo; Vasyliv, Volodymyr; Kuts, Anatoly; Slobodyanyuk, Natalia; Bal-Prylypko, Larysa; Nikolaenko, Mykola; Kokhan, Olena M.; Reznichenko, Yuriy; Salavor, Oksana
Метою даної роботи є встановлення мікроелементного складу екстрактів і настоїв з лікарської сировини – календули лікарської та меліси лікарської. Встановлений мікроелементний профіль включає дані щодо вмісту таких макро- та мікроелементів, як кальцій, калій, натрій, залізо, цинк, мідь в екстрактах і настоях з меліси лікарської та календули лікарської. Серед макроелементів переважає натрій, перевага якого проявляється в календулі лікарській при настоюванні. Велика кількість кальцію також переходить у водно-спиртовий настій з календули лікарської. Переважаючими мікроелементами у водних екстрактах календули лікарської є мідь і цинк. Порівнюючи отримані результати кількості мікро- і макроелементів, які перейшли в екстракти, можна ствердно сказати, що календула лікарська більш багата цими речовинами. Оскільки настої та екстракти рекомендовано додавати як додатковий інгредієнт до овочевих та фруктових соків, відмічено їх позитивний вплив у напрямку забезпечення організму людини у рекомендованій добовій потребі калію та натрію. За результатами проведеного дослідження екстракти та настої меліси лікарської та календули лікарської можна розглядати як незамінне джерело мікроелементів для збагачення фруктово-овочевих соків серед консерв оздоровчого призначення. The purpose of this work is to determine the trace element composition of extracts and infusions from medicinal raw materials - medicinal calendula and medicinal lemon balm.The established micronutrient profile includes data on the content of such macro- and microelements as calcium, potassium, sodium, iron, zinc, and copper in extracts and infusions from Melissa officinalis L officinalis L and Сalendula officinalis. Sodium predominates from certain macronutrients, the superiority of which is manifested in Сalendula officinalis when infused. A large amount of calcium also passes into the aqueous-alcoholic infusion from Сalendula officinalis. Copper and zinc prevail among the determined microelements in water extracts of Сalendula officinalis. Comparing the results obtained, we can say in the affirmative about the micro- and macro elements that have passed into extracts that Сalendula officinalis is richer in these substances. Because infusions and extracts are recommended to be added as an additional ingredient to vegetable and fruit juices, their positive infusion on the human body will increase the recommended daily requirement of potassium and sodium. Based on the results of this study, extracts and infusions of Melissa officinalis L and Сalendula officinalis can be considered as an essential source of micronutrients for enriching fruit and vegetable juices in canned food for health purposes.
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.
Usubanie biologiczny aktywnych substancji z zoil leczniczych przez ekstrakcja i nalegania
(2012) Zheplinska, Mariia; Zotkina, Larysa; Nemirovich, Petr
W artykule naprowadzane wyniki badań z wyznaczenia optymalnych parametrów procesów ekstrakcje i nalegania z ziół leczniczych biologiczny aktywnych substancji, które można wykorzystywać jak substancje przy produkcji napojów profilaktycznego mianowania.