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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Technology of lager and dark beers with chicory roots(2024) Buliy, Yuri; Mukoid, Roman; Parkhomenko, Anastasia; Kuts, AnatolyChicory root (Cichorium intybus L.) contains valuable components such as inulin, inulides, bitter substances, pectin, and fibers and is a promising non-traditional raw materia The technology for light beer production was proposed, according to which light malt and dried crushed chicory roots taken in the amount of 4% of malt are used as raw materials, and at the stage of mashing the enzyme preparation inulinase with activity of 14 units/g was introduced into the mixture. For the hydrolysis of inulin at the mashing stage, an inulase pause was provided at a temperature of 55–56 °C for 20–30 minutes. The method allows increasing the content of reducing substances in the wort by 1.6%, the apparent and actual fermentation degree by 3.9%, the content of alcohol and carbon dioxide in the beer by 3.2 and 10%, respectively. The finished beer had increased foam resistance and higher foam height, while the introduction of chicory did not impart excessive and extraneous bitterness. The innovative technology of dark beer provides mixing of aqueous extract of roasted chicory with malt wort cooled to the temperature of 85–90 °С. It was found that the optimal mode of the extraction process was the temperature 85–90 °С, hydromodule 1:6, and duration 90 min. Beer with chicory content of 3% was the best in terms of physical, chemical, and sensory properties. The improved method allows to increase the content of reducing substances in wort by 1.5%, apparent and actual fermentation degree by 2.2 and 3%, respectively, to increase the content of alcohol in beer by 2.3%, and carbon dioxide by 3.2%. It was proved that partial replacement of malt by chicory allows to reduce consumption of bitter hops for light beers by 20% (from 14.8 to 12.0 g/dal) and for dark beers by 10% (from 10.3 to 9.3 g/dal).Документ Investigation of the appearance and elimination of pinking coloration in white wines(2022) Bilko, Marina; Gunko, Sergiy; Babich, Irina; Naumenko, Oksana; Mukoid, Roman; Ischenko, Mykola; Doboniy, Inna; Danylenko, Svetlana; Bovkun, Alla; Stotska, OlenaInvestigation of the appear¬ance and elimination of “pinking” phenomenon in white wines is pre¬sented in the paper. Several factors that can cause pinking were ana¬lyzed: the degree of grapes ripeness and enzymatic treatment. The effect of fining agents based on polyvin¬ylpolypyrrolidone (PVPP) on the elimination of “pinking” was deter¬mined. It was proved that pinking in wines decreases with an increase in the sugar content in grape. This is explained by a decrease in the content of anthocyanins at the end of technical ripeness of grape. Experimental studies confirmed that the use of pectolytic enzymes with cellulase, hemicellulase, β-glucanase activities increases the intensity of straw color and the appearance of body tones, but does not affect pinking. Such treatment contributed to a slight increase in the content of phenolic compounds in wine materials, but did not affect the content of anthocyanins and “pinking” susceptibility. Treatment of wine materials with complex PVPP-based agents including sor¬bents and flocculants, is an effec¬tive way to eliminate the “pink¬ing” phenomenon. This reduces “pinking” in wine materials from 70…90 % to 1…2 %. This is due to the presence of sorbents and floc¬culants in the fining agents, which react with phenolic substances that cause “pinking” in white wines, and remove them from the system. So, there are reasons to argue that processing grape at the end of tech¬nical ripeness will contribute to a lower “pinking” susceptibility of wine materials; pectolytic enzymes did not affect the appearance of this phenomenon in white wines, and PVPP-based fining agents together with bentonite, activated carbon, gelatin or casein, are an effective way to reduce the “pinking” sus¬ceptibility of wine.Документ Influence of low-gluten grain crops on beer properties(2020) Koshova, Valentina; Mukoid, Roman; Parkhomenko, AnastasiaПоказано перспективи використання гречки та гречаного солоду для виробництва низькоглютенового пиваДокумент The influence of cavitation effects on the purification processes of beet sugar production juices(2021) Zheplinska, Mariia; Mushtruk, Mikhailo; Vasyliv, Volodymyr; Sarana, Viktor; Gudzenko, Maxim; Slobodyanyuk, Natalia; Kuts, Anatoly; Tkachenko, Serhii; Mukoid, RomanIn the juices of sugar beet, the viscosity of the produced viscosity is determined. They contain sugars and non-sugary compounds. If they are in the form of associated or complex compounds, then when their state changes. Well under the action of external factors or at their removal from a solution it is obligatory. Its rheological properties will also change. Therefore, with the help of determining the viscosity, it is possible to conclude the complex processes that take place in juices under the action of the effects of vapor condensation cavitation, namely: the force between Leculiary bonds, the size of molecules, and the length of chemical bonds, etc. The paper presents studies of the influence of vapor-condensation cavitation effects on the change of such rheological properties of cell and diffusion juice as viscosity and surface tension. The viscosity of the steam treated juice is affected by complex transformational changes that occur with the associated compounds under the effects of vapor-condensation cavitation, which leads to their destruction and this leads to a decrease in their molecular weight and changes in concentration. Studies have shown that with increasing steam consumption for juice processing in the range of 0 – 1.5% by weight of juice the upper tension increases. Such legitimacy is also an indirect confirmation of the processes of destruction of the association. important compounds of diffusion juice under the influence of the effects of steam condensation cavitation.Документ Studying the processing of food dye from beet juice(2019) Sheiko, Tamila; Tkachenko, Serhii; Mushtruk, Mikhailo; Vasyliv, Volodymyr; Deviatko, Olena; Mukoid, Roman; Bilko, Marina; Bondar, NikolaiThe manuscript describes a new method of red beet processing and the technology of manufacturing food colorant from the juice concentrate, which is natural, safe and useful analogue to existing expensive offers on the market of similar goods that have chemical origin not useful for regular consumption. Nowadays in order to give to food products a colour, close to natural coloring of fruits and vegetables, expensive synthetic dyes are used, which might have cancer-inducing effect when being accumulated by human organism. Therefore improving the technology for producing food grade dye from red beet juice is remarkably important task. Currently, there is a problem for vegetable processors – pectin substances complicate the process, like the illumination of juice and negatively affect its storage capacity. The article below reveals and substantiates the necessity of using a natural carbon-containing adsorbent shungite for the purification of beet juice from pectin substances. On the basis of the study, the authors suggest a more cost-effective way of producing a food dye from juice concentrate, which allows avoiding usage of expensive enzyme processing additives.Документ Features of biodiesel production from waste oils and technical animal fats(2018) Mushtruk, Mikhailo; Vasyliv, Volodymyr; Mukoid, Roman; Boiko, Petro; Bondar, NikolaiWaste cooking oil has always been an environment problem in food factories. Converting the feedstock oil into biodiesel will reduce this problem. This project will not only save environment but also cost.Документ Influence of water temperature on soaking of buckwheat.(2016) Koshova, Valentina; Mukoid, Roman; Usach, AndreyGluten-free enteropathy is a serious illness. The absence or lack of an enzyme that gluten hydrolyzes can cause this disease. Treatment of this disease requires a strict diet: all foods with gluten should be excluded from the diet. The purpose of this study was to determine the effect of water temperature on the process of soaking buckwheat.Документ What is gluten and how it is harmful(2015) Mukoid, RomanThe article is devoted to the study of genetic disease control – particularly celiac disease. The disease is characterized by protein intolerance of cereals - gluten. For preventive and therapeutic nutrition the use of food products made with gluten-free germinated cereals is proposed.Документ Improving of oat malt technology(2013) Yemelyanova, Nina; Mukoid, RomanAlso was found that during malting of bare-grained oat content of biologically active substances increases significantly. Thus the content of fats and proteins decreases. Optimal technological parameters of bare-grained oats malting are as follows: temperature with a gradual increase from 14 to 17 °C, humidity 41…42 %, duration 4…4,5 days.