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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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3 результатів
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Документ Trends and expected benefits of the breaking edge food technologies in 2021–2030(2021) Ivanov, Volodymyr M.; Shevchenko, Oleksandr; Marynin, Andriy; Stabnikov, Victor; Stabnikova, Elena; Gubenia, Oleksii; Shevchenko, Anastasiia; Gavva, Oleksandr M.; Salyuk, AnatolyThe review considered the major trends in the world development of new food processing technologies in 2021–2030: more strict regulations of food safety including QPCR and DNA-sequencing detection of emerging food-borne pathogens, comprehensive control of minor chemical pollutants of food; production of functional food including food for babies, children, pregnant women, elderly, for sport activities, military food, meals ready-to-eat, microelements-enriched food, nutraceuticals, and clinical food; emerging environmentally-friendly and energy-saving food processing; biotechnological food processing using enzymes proteinases, glutamine transferases, galactosidases, enzymes, microbial metabolites, and new sources of food such as insects and artificial meat; personalization of food processing and distribution including adaptation of the food processing to the nutritional needs of different customer groups.Документ Critical analysis of the reflection by the resources quality agro-livestock in the labeling of generated foodstuff(2015) Mnerie, Dmitriy; Gaceu, Liviu; Gubenia, Oleksii; Shamtsyan, Mark; Birca, AdrianaNutritional labeling of food products is an important goal for ensuring the operation of a free market in both the European and adjacent area. The paper points out some limitations of European legal provisions in connection with the legislation of the countries geographically located in the Black Sea area. It is reflected by concrete examples and analyzes about the quality of agro-livestock as resources underlying healthy food. It is shown some proposals and recommendations for to improve some modalities for to highlight the role of traceability in the food product profile.Документ Modeling of cutting of multilayer materials(2013) Guts, Viktor; Gubenia, Oleksii; Lukianenko, BogdanIn the food industry products which have homogeneous or difficult multilayer structure are cut. Process of cutting for each case has many differences. It is necessary to fix features of movement of a knife in different products behind structure, and to improve regime parameters of operation of the cutting equipment.Materials and methods. Mathematical simulation of movement of a knife in a product on the basis of the power assaying and the decision of differential second-kind equations is spent. For experimental researches installation of pendulum type with a knife that allows to change easily rate of a knife and a store of its kinetic energy is used. Mathematical sample pieces of cutting which allow to define force of cutting at different rates of a knife and product structure, and techniques of definition of factors, in mathematical sample pieces of cutting for different conditions of process are developed. If the product has a thin strong envelope, the force of cutting at knife approach to an envelope grows. It is reduced recommendations concerning conditions of movement of the cutting instrument, its orientation, concerning stratums to a product. At first it is necessary to cut a thin strong stratum, and then all volume of a product. It considerably reduces energy consumptions at cutting.