Статті
Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
Переглянути
3 результатів
Результати пошуку
Документ Investigation of thermal and technological characteristics of new meat pastes production(2018) Moskaluyk, Oksana; Chernyushok, Olga; Fedorov, Vladimir; Kepko, Oleg; Zhurilo, SvitlanaThe article presents the research of the developed pate formulations for nutritionally adequate health-improving nutrition of high biological value. It gives an opportunity to expand the range of meat products, enrich the daily diet with useful nutrients and dietary fiber, which contribute to the preservation of health, efficiency and active creative longevity of the person. The results of the study of the change of heat load during thermal processing of piece meat products are presented in the paper. These data are obtained by direct measurement of the heat flux density by means of small-sized small-inertial heat meters, which do not interfere with the technological process. В статті представлено дослідження розроблених рецептур паштетів для нутрієнтно-адекватними оздоровчо-профілактичному харчуванню підвищеної біологічної цінності. Це дає можливість розширити асортимент м'ясних продуктів, збагатити добовий раціон корисними нутрієнтами і харчовими волокнами, які сприяють збереженню здоров'я, працездатності і активного творчого довголіття людини Компоненти нових паштетів і готова продукція проходять різну термічну (теплову або холодильну) обробку. В роботі надаються результати дослідження зміни теплового навантаження під час термічної обробки шматкових м'ясопродуктів. Ці дані одержані прямим вимірюванням густини теплового потоку за допомогою малогабаритних малоінерційних тепломірів, які не заважають протіканню технологічного процесу.Документ Justification of sedimentation stability of milk whey after electric spark processing(2016) Kochubei-Lytvynenko, Oksana; Chernyushok, Olga; Rindyuk, Dmitry; Shutiuk, KaterynaIntroduction. The article focuses on the primary processing of milk whey, in particular, the prospect of its processing using electric spark discharges. Reasonability of the electric discharge application in whey processing technology is confirmed by experimental research as well as mathematical and statistical analysis. Materials and methods. Mathematical modeling established a rational mode of electrohydraulic treatment of whey which is accompanied by a maximum dispersion of particles of precipitated casein dust. Results and discussion. It has been confirmed that the average hydrodynamic diameter of milk whey particles decreased from 1697,5 ± 82,38 nanometer to 221,34 ± 0,3 nanometer after electric discharge processing with the peak voltage of 45 kV and discharge quantity of 25. The polydispersity index at that plummeted from 1,0 to 0,35...0,40, which characterizes the system as the one close to monodisperse state. We have noticed that at the voltage of 30 and 35 kV and the discharge number of 5... 15 the particle dispersion was insubstantial. The average particle size decreased only by 22...30%. It was also concluded that at the voltage growth as well as increase in a discharge number the peak values on the distribution curves shifted to the particle size of 500... 1000 nm, while the average hydrodynamic diameter decreased. The best results during the electrohydraulic milk whey processing were achieved at the voltage of 45 kV and the discharge number amounting to 25. The sediment volume in the processed whey decreased from 0,9... 1,1 to 0,1...0,2 cm3 at the voltage of 45 kV and the discharge number of 25. Conclusions. It is proposed a technological scheme of primary milk whey processing using electro-hydraulic method.Документ Electrohydraulic treatment of whey: prospects, capabilities(2015) Kochubei-Lytvynenko, Oksana; Chernyushok, OlgaThe appropriateness of electrohydraulic processing in treatment of whey was researched. The statistics of the distribution of curd whey particles’ sizes was determined using Malvern Zetasizer Nano ZS analyzer (Malvern Instruments Ltd., UK). It was established that electrohydraulic processing leads to increase in dispersion, sedimentation stability of raw material and end product, improves organoleptic, physical-chemical and microbiological indexes. The protein particles size dependence on the voltage and charges quantity was established. The best results were achieved with 45 kV voltage and charges quantity of 20 – 25. At the mentioned modes the system was about to reach the monodisperse condition and the above 500 nm big particles quantity was approaching zero.