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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Investigation of the effect dried food products on the properties of the butter mixture during storage(2021) Vasheka, Oksana; Niemirich, Oleksandra; Frolova, Natalia; Ustymenko, Ihor; Havrysh, Andrey; Skyrda, Olena; Matyiashchuk, Olena; Fedak, Natalia; Hubenia, Vyacheslav; Lulka, AlexanderTo meet the needs of consumers, the technology of oil mixture was developed using dried food products - tomato and carrot powders and pre-dispersed sesame seeds. The optimized combination of ingredients allows to ensure the quality of the oil mixture for 8 days of storage under the following conditions: t = 0 - 8 0 C and relative humidity of 75%. The nutritional value is increased by 3.5 times, organic acids - 4.5 times, beta-carotene 2.6 times, daily human needs for sodium, potassium and iron by 40%, magnesium, calcium and phosphorus is provided by 15 to 30%. Microbiological studies have shown that the oil mixture enriched with dried foods and sesame seeds is characterized by purity during the specified shelf life. The intensity of accumulation of free acids and peroxides proved the resistance to oxidation of the oil mixture during storage. Inhibition of oxidative transformation of lipids of butter and sesame seeds due to antioxidants of plant supplements is shown. Для задоволення потреб споживачів була розроблена технологія масляної суміші з використанням сушеної харчової продукції – томатного та морквяного порошків та попередньо диспергованого насіння кунжуту. Оптимізоване поєднання інгредієнтів дозволяє забезпечити якість масляної суміші протягом 8 днів зберігання за таких умов: t = 0 - 8 0 C та відносної вологості 75%. За харчовою цінністю спостерігається збільшення білка в 3,5 рази, органічних кислот - в 4,5 рази, бета-каротину в 2,6 рази, щоденна потреба людини в натрію, калію та заліза на 40 %, магнію, кальцію і фосфору забезпечується від 15 до 30%. Мікробіологічні дослідження довели, що масляна суміш, збагачена сушеними харчовими продуктами та насінням кунжуту характеризується чистотою протягом зазначеного терміну зберігання. За інтенсивністю накопичення вільних кислот та пероксидів доведено стійкість до окиснення масляної суміші впродовж зберігання. Показано інгубування окиснювальної трансформації ліпідів вершкового масла і насіння кунжуту завдяки антиоксидантам рослинних добавок.Документ Technological properties of the powder made from jerusalem artichoke obtained by the method of drying with mixed heat supply(2017) Niemirich, Oleksandra; Melnyk, Oksana; Petrusha, Oksana; Havrysh, Andrey; Koval, Olga V.Present work addresses technological properties of powder made from Jerusalem artichoke, formed by the method of drying with mixed supply of heat, compared to traditional convection. В статті розглядаються технологічні властивості порошку, виготовленого з топінамбуру, виготовленогометодом сушіння з змішаним подаванням тепла в порівнянні з традиційною конвекцією.Документ Restoring and emulsifying properties of the dried meat semi-finished product(2017) Niemirich, Oleksandra; Pohozhykh, Mykola; Petrusha, Oksana; Havrysh, Andrey; Vasheka, OksanaВивчено технологічні властивості висушеного м'ясного напівфабрикату, виготовленого методом змішаного теплопідведення. На основі проведених досліджень розроблено математичну залежність комплексної характеристики сушеного м’яса від температури сушіння та ступеня дисперсності продукту. The technological properties of the dried meat semi-finished product made by the DMSF-drying (mixed heat supply) method are studied, on the basis of which the mathematical dependence of the complex characteristic of the SMC on the drying temperature and the degree of product dispersion is difficult.Документ Study of functional and technological properties of plant powders for use in confectionery industry(2016) Ianchyk, Mariia; Niemirich, Oleksandra; Havrysh, Andrey; Yanchyk, OlenaThe article is devoted to the study of functional and technological properties of powders from banana, carrots, strawberries, apples, spinach and orange obtained by cold spray drying. The expediency of using vegetable and fruit powders in the confectionery industry, in particular, adding them during the production of confectionery semi-finished products, is substantiated. The organoleptic properties of powders are determined, namely: appearance and consistency, taste, smell and color, the results are highlighted in the table. Microscopically, the dispersion of powders from banana, carrots, strawberries, apples, spinach, orange, the results of studies are presented in the form of diagrams. Also, technological parameters of plant powders were investigated, namely: wetting ability, coefficient of water absorption, emulsifying ability and fat-retaining ability.Документ Research the technological properties of powder of cabbage by mixed method of heat supply(2016) Niemirich, Oleksandra; Petrusha, Oksana; Vasheka, Oksana; Havrysh, AndreyThe processes of structure formation in emulsion-type sauces using phyto- and oil carotene containing semi-finished product - a mixture fine powders of spicy-aromatic and carotene containing raw materials and oil in the environment. The prospect of using the technology developed semi low-calorie sauces emulsion type is the manifestation of surface-active properties of said plant material. Structural and mechanical properties of the finished sauce was studied using a rheometer AR 2000ex. Forms of communication research in water samples sauces determined on derivatograph Q -1500D. Emulsifying properties of powders spicy-aromatic and carotene containing materials described by phase inversion points. Drawing graphs and statistical data processing was performed using the software package OriginLab Corporation and spreadsheet Microsoft Office Excel. Due to the content of polysaccharides and essential oils, crushed and dried raw of spicy-aromatic and carotene containing able to create stable colloidal systems - emulsion type oil in water. Research emulsifying ability and fine powders of spicy-aromatic and carotene containing raw materials in emulsion oil in water showed that the emulsifying ability parsley powder is 16% and 36%, which is higher than the powder with dill and carotene containing raw materials respectively. A determination of rheological properties depending on the concentration sauces phyto- and oil carotene containing semi-finished product. Ready sauce with a mass fraction phyto- and oil carotene containing semi-finished product 30% shear rate of 200 s-1 has an effective viscosity in the range of 22-50 Pa • s, which is optimal for the type of emulsion sauces. Value Relations moisture in the form of emulsion-type sauces approaching the optimal concentration phyto- and oil carotene containing semi-finished product 30% by weight of the sauce. Thus there is a stronger binding moisture promotes aggregative stability system prevents their separation.Sauces emulsion type, made on the basis of the developed intermediate product, have optimal rheological parameters. Thus, we can recommend phyto- and oil carotene containing semi-finished product for sauces emulsion type of high nutritional value without the use of additional emulsifiers, structure-synthetic nature.Документ Finely dispersed spicy-aromatic and carotene containing raw materials as surfactants for oil in water emulsion(2015) Liavynets, Heorhii; Ishchenko, Tatiana; Havrysh, Andrey; Niemirich, Oleksandra; Arsenieva, Larisa; Dovgun, IrinaStabilizing properties of the finely dispersed powders of spicy-aromatic and carotene containing raw materials in the oil in water emulsion are studied. The dependence of the rheological properties of sauces on the concentration of phyto- and oil carotene containing semi-finished product (PhOCSP) is investigated. The forms of moisture linking in sauces of the emulsion type with optimal dosage of PhOCSP are determined by the thermogravimetric method.