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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Research of methods and modes of drying of gluten-free pasta(2019) Dubkovetskyy, Igor; Yurchak, Vera; Rak, Valentina; Burlaka, Tatiana; Kazmiryshen, VyacheslavApplication of thermo-radial-convective drying in the first drying period, and in the second period - convective drying promotes the obtaining of wheat and corn pasta of the best quality. The strength of wheat products is 3.7 N, and the rate of transition of dry substances to the cooking water - 10.7% to DM. The strength of gluten-free corn products is 3.5 N, dry matter transition - 13.9% to DM. This method also contributes to a reduction of energy consumption for the drying of wheat pasta by 1.1 times compared to the convective method for corn pasta by 1.35 times and is, respectively, 2.28 and 1.72 kW / kg of raw products. It is proved that the use of thethermo-radial-convective method in the first period of drying of gluten-free pasta, and in the second period of the convective method allows to reduce energy consumption by 1.5 times and to ensure good quality of products.Документ The drying leurotus mushrooms by different types of energy(2014) Malezhik, Ivan; Dubkovetskyy, Igor; Burlaka, Tatiana; Strelchenko, LjudmilaThe most effective method of food preservation today is dry . However , this method is also the most expensive. Therefore, the main objective of the drying process is to achieve the highest quality at a minimum cost of electricity. For dehydrated cultivated mushrooms from the energy point of view, the most appropriate drying by infrared radiation , but this method has not acquired a significant spread through thermal diffusion phenomenon. The paper studies the drying of mushrooms by three methods: convection, infrared light and a combination of these methods.Документ Kinetics research of rice flour paste drying with beet colorant combined with energy supply(2014) Dubkovetskyy, Igor; Malezhik, Ivan; Pasichnyi, Vasyl; Tymoshenko (Kremeshna), IrinaThe aim of our research was to develop a method of stabilizing the natural pigment of betanine contained in beetroot juice, with its further use as a natural colorant in meat-containing products production. At the same time, to develop a comprehensive mix in dry form containing natural beet colorant with combination of rice flour, used as a cobuilder for mincemeat sausages.