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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Architecture of hybrid mechatronic dosing and packing module of packaging machine based on qualitative analysis(2023) Gavva, Oleksandr M.; Kryvoplias-Volodina, Liudmyla; Marynin, Andriy; Tokarchuk, Serhii; Blazhenko, Serhii; Volodin, OleksandrA qualitative analysis of the process of packaging liquid products (non-carbonated drinking water) using the example of a hybrid mechatronic dosing and packaging module was performed. The computer model of the mechatronic module is described by the basic operators of the Simulink program, taking into account the differential equations for changing the technological parameters of liquid dosing and the accepted initial and boundary conditions of the process. The modes of operation of the hybrid mechatronic dosing and packaging module are programmed using the driver. The boundary conditions of the process of formation and extrusion of the dose of the product are taken into account. The control system of the module is arranged on the principle of feedback and a sharp change in pressure in the portion receiver (from excess, within 3 bars to rarefaction up to –850 mbar). The analysis of individual stages of the dosing process is described, followed by the elaboration of accepted assumptions. During the tests of the computer model of the hybrid mechatronic dosing and packaging module, the accuracy of repetitions of dose formation was determined within ±0.22 % and 0.9 % of the set value of the dose mass of 50…200 ml. An experimental bench was designed, which could provide an opportunity to check the results obtained from the computer model. The research results would allow using digital control and measuring equipment to check the accuracy of dosing of the product from 50 ml to 200 ml. In the course of computer simulation, the effects of the given parameters of the dosing process on the accuracy of the product dose formation were determined, as well as the laws of the necessary distribution of compressed air pressure were formed to maintain the given productivity. The research results could make it possible to improve the designs of liquid product dosing modules and to determine the input parameters for field studies.Документ Application of the Inverse Chronopotentiometry Method to Control the Content of Toxic Elements in Refining Production(2021) Melnyk, Oksana; Galimova, V.; Radzievska, Irina; Marynin, AndriyUkraine is one of the world leading exporters of sunflower oil. An important safety indicator is the content of toxic elements in it, which should not exceed the maximum permissible concentrations. Toxic elements entering the human body reduce the functions of individual systems and organs and lead to immunodeficiency. The toxic elements by which food products are controlled include copper (Cu), zinc (Zn), iron (Fe), cadmium (Cd), lead (Pb), arsenic (As), and mercury (Hg).Документ Properties of Amorphous Silica Synthesized from Copper-Smelting Slags(2021) Kurbanov, M. Sh.; Tulaganov, S. A.; Ernazarov, M.; Andriyko, L. S.; Marynin, Andriy; Shevchenko, OleksandrHighly dispersed powders of amorphous silica (silicon dioxide) with a purity of 99.98 % using ammonium fluoride were synthesized from the man-made waste of copper-smelting production. The amorphous state of the obtained silica samples was confirmed by XRD analysis. It was found that the particle size distribution of SiO2 in an aqueous medium is mainly represented by aggregates (100-220 nm) and agglomerates of aggregates (1300 and 5500 nm). It is shown that an increase in the time of ultrasonic treatment does not significantly affect the bi- or trimodal character of the particle size distribution. The effective diameter Def of agglomerates of silica particles decreases by 3 times during the first 10 min of ultrasonic treatment. With a subsequent increase in the processing time, Def does not change significantly, but fluctuates around some specific value. IR spectra of silica samples have characteristic bands related to bending vibrations of Si–O–Si at 468 cm – 1 (intense) and O–Si–O at 800 cm – 1 (average intensity), as well as bands related to stretching vibrations of Si–O–Si in the range 1000-1200 cm – 1, which are responsible for the reactivity. It was found that the process of thermal desorption from the surface of the SiO2 sample proceeds in several stages, with the most intense release of the following main volatile products: O (m/z 16), OH (m/z 17), H2O (m/z 18), and CO (m/z 28). The textural characteristics of the synthesized powders were determined by the method of low-temperature nitrogen adsorption. It is shown that the shape of the adsorption isotherm and the hysteresis loop corresponds to the texture porosity of aggregates of non-porous nanomaterials. The adsorption isotherm is well linearized, which made it possible to calculate the specific surface area according to BET (64 m2/g) and Langmuir (93 m2/g), the total pore volume, micropores, and the total area of micropores.Документ Investigation of the influence of the rosemary extract on the oxidizing stability of fats of semi-smoked sausages with peking duck meat(2020) Bozhko, Nataliia; Pasichnyi, Vasyl; Marynin, Andriy; Tischenko, Vasyl; Strashynskyi, Igor; Kyselov, OleksandrThe work is devoted to studying the fatty-acid composition and biological efficiency of a developed meat-containing semi-smoked sausage, based on duck meat with the balanced fatty-acid composition, investigating the effectiveness of using a rosemary extract in a technology of sausages with a high content of unsaturated fatty acids. It is confirmed, that the fatty-acid composition of meat-containing semi-smoked sausage of Peking duck is characterized by the optimal ratio of PUFA and SFA that is 0.33, at standard 0.2–0.4. The ratio between FA families -3/-6 in the developed products is from 1:11 at recommended physiological norms of the ideal composition of lipids in a meat product as 1:10. Робота присвячена вивченню жирно-кислотного складу та біологічної ефективності розробленої м'ясовмісної напівкопченої ковбаси на основі качиного м'яса зі збалансованим жирно-кислотним складом, дослідженню ефективності використання екстракту розмарину в технології ковбасних виробів з високим вмістом ненасичених жирних кислот. Підтверджено, що жирно-кислотний склад м'ясовмісної напівкопченої ковбаси пекінської качки характеризується оптимальним співвідношенням ПНЖК і МЖК 0,33, за стандарту 0,2-0,4. Співвідношення між жирними кислотами -3 / -6 у розроблених продуктах становить 1:11 при рекомендованих фізіологічних нормах ідеального складу ліпідів у м'ясному продукті як 1:10.Документ Some aspects of using the nanotechnology in food industry(2019) Fursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl; Marynin, AndriyThe article presents data from a literature review of the modern areas of nanotechnology application in food industry, their properties, interaction with biopolymers in food products.At present, nanosized SiO2 is one of the most common nanoadditives in various branches of the food industry. Scientific studies show that silica, due to its structural features and large surface area, has high adsorption properties with respect to water, proteins, exo- and endotoxins, and pathogenic microorganisms.Numerous studies confirm the possibility of effective modification of the gum’s rheological characteristics during their joint use with silica as a part of functional-technological compositions.It was established by an experimental method that the addition of SiO2 to the hydrated soy proteins and protein preparations containing collagen led to a densification of the mixture, modifying their rheological and functional properties.Conducted scientific studies of the use of nanocomposites in the technology of meat-containing culinary semi-finished products confirm the effectiveness of the use of finely divided silica as a texture-forming additive.After analyzing the scientific research of domestic and foreign scientists, it can be argued that nanoparticles directly affect the absorption and assimilation of nutrients due to physico-chemical modifications that occur during the interaction of food components with nanoparticles.Документ Concerning the prospect of using electrochemical activation in the production of alcoholic products(2018) Kuzmin, Oleg; Marynin, AndriyTo the article the newest data are driven in relation to perspective of the use of the electrochemical activating in the process of receipt of technological water at the production of alcoholic goods.Документ Investigation of the effectiveness of air pasteurization of sausage products using active packing elements(2018) Pasichnyi, Vasyl; Ukrainets, Anatoliy; Khrapachov, Oleg; Marynin, Andriy; Sviatnenko, Roman; Moroz, ElenaThe aim of the researches was to determine the effectiveness of repeated pasteurization using an air absorbent. The effectiveness of repeated pasteurization is studied at an air absorbent for prolonging the storage life of sausage products. Pasteurization was realized at temperature 85–90 °С during 15–20 minutes. The obtained results of the stability of quality indices of sausage products in storage terms up to 94 days corresponded to standard values for this product type. According to organoleptic parameters, products correspond to requirements of normative documents and have high quality indices during the indicated storage term. At the end of the storage term the deviation of the quality index of organoleptic parameters by the five-point scale was no more 0,09 units for pasteurized products with an air absorbent. The decrease of the index of the average point mark for pasteurized products without an air absorbent was 0,17 units. It proves the high stability of the quality of sausage products at the storage process. The conducted analysis as to the change of the water activity index in storage terms for pasteurized wieners with an air absorbent proves that its use doesn’t essentially influence awvalue. This effect is proved by the microbiological and organoleptic stability of sausage products at storage. Метою досліджень було визначення ефективності повторної пастеризації з використанням повітряного абсорбенту. Ефективність повторної пастеризації вивчається на повітряному абсорбенті для продовження терміну зберігання ковбасних виробів. Пастеризацію здійснювали при температурі 85–90 ° С протягом 15–20 хвилин. Отримані результати стабільності показників якості ковбасних виробів у термінах зберігання до 94 днів відповідали стандартним значенням для даного виду продукції. За органолептичними показниками продукція відповідає вимогам нормативних документів і має високі показники якості протягом зазначеного терміну зберігання. Наприкінці терміну зберігання відхилення показника якості органолептичних параметрів за п'ятибальною шкалою становило не більше 0,09 одиниць для пастеризованих продуктів з повітряним абсорбентом. Зниження індексу середньої точки для пастеризованих продуктів без поглинання повітря склало 0,17 одиниць. Це доводить високу стабільність якості ковбасних виробів при зберіганні. Проведений аналіз зміни показника водної активності в умовах зберігання пастеризованих сардельок за допомогою повітряного абсорбенту доводить, що його застосування суттєво не впливає навартість. Цей ефект підтверджується мікробіологічною і органолептичною стабільністю ковбасних виробів при зберіганні.Документ Thermogravimetric analysis of indicators of the paste based on sour crem(2017) Kochubei-Lytvynenko, Oksana; Marynin, Andriy; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana; Lazarenko, MaximFor forming structural-mechanical properties of sour milk pastes and guaranteeing their stability at storage, it is promising to use non-fried buckwheat in their recipes that allows to raise the food value of products additionally. The aim of the researches was the study of features of the condition of moisture of sour milk pastes, based on sour cream with introducing non-fried buckwheat in the amount 5.0 % of the mixture mass. A sample with modified starch E 1410 was taken as a control in the amount 1.3 %. The study of the moisture condition was realized by the thermogravimetric method using a derivatograph Q-1500D (Pau-lik-Erdey) (Hungry). It was established, that the content of adsorptive moisture of the sour milk paste was 34.0 %. whereas in the control - 34.5 %. that confirm the effectiveness of using non-fried buckwheat as a moisture-binding component. Such properties of non-fried buckwheat may be explained by the presence of starch compounds and easily accessible protein in its composition, able to hydration in the process of preparation of a component and to keeping moisture at further storage of a product.Документ Use of mineral additives in the production of meat products(2013) Ivanov, Sergey; Pasichnyi, Vasyl; Olishevskyi, Valentyn; Marynin, Andriy; Tymoshenko (Kremeshna), IrinaLately in the group of texturizing food additives a great emphasis is placed on stabilizing systems consisting of several components. We determined the optimal composition of composite mixtures of factorial experiments, color using chromaticity scale, moisture-binding capacity and flexibility of mixtures pressing method using and thermal stability of beet dye by heating at different temperatures, ξ-potential of the dye solutions with nutritional supplements. The research allowed to determine the rational composition of a model mixtures based nanocomposites and developed a red dye from beets for stabilizing technological, structural and mechanical properties of meat products and groups containing meat, meat bread. The possibility was confirmed to stabilize ξ potential of beet juice by adding buffer compound and mineral additive, as well as a viable potential for applying such compositions in production of meats and processed meats manufactured using the cooked sausage and meat loaf technology. В останні роки в групі харчових добавок, які регулюють консистенцію, велика увага приділяється стабілізаційним системам, які містять декілька компонентів. Визначали оптимальний склад композиційних сумішей за факторним експериментом, колір за шкалою «Тінторама», волого-зв'язуючу здатність та пластичність сумішей методом пресування, а також термостійкість розробленого нами бурякового барвника методом нагрівання при різних температурах, ξ-потенціал розчинів барвника з харчовими добавками. Проведені дослідження дозволили визначити раціональний склад структуро-моделюючих композиції на основі нанокомпозитів і розробленого червоного барвника з буряку. Підтверджена можливість стабілізації ξ-потенціалу бурякового соку буферним комплексом і мінеральною добавкою, перспективність використаня даних композитів у технології виробництва м'ясних та м'ясомістких продуктів, що виробляються за технологіями виробництва варених ковбас і м'ясних хлібів.