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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Improving of thermohydraulic method for calculation of steam contact heat and mass exchange equipment(2023) Bondar, Vladimir; Zaporozhets, Oleksandr; Sapiga, VictoriaIntroduction. The complexity of determining the contact surface of phases and the boundaries of the continuous structure of liquid jets complicates the calculation of phase-contact heat and mass exchange mixing apparatuses. Materials and methods. The condensation process of water steam from a steam-gas mixture on a cylindrical free-falling liquid jet is considered under counter-current movement of the steam phase within a range of flow parameters characteristic of the food industry. Results and discussion. An empirical dependence for determining the onset of jet structure destruction adequately describes the process of its structural changes and is characterized by the fact that an increase in the Reynolds number leads to an increase in the critical height of jet destruction: the jet becomes more resistant to the action of the steam flow. With an increase in the dynamic pressure of the steam flow, corresponding to an increase in the Weber number, which characterizes a sharp decrease in the dimensionless height of dispersion, the jet intensively disintegrated, was destroyed at the outflow point, and was carried away by the steam flow. An original system of dimensionless similarity numbers, based on the results of jet hydrodynamics analysis, allows for determining the temperature change along the jet's length, taking into account the geometric characteristics of mixing heat exchanger distribution devices, flow geometric dimensions, steam-liquid flow parameters, and the thermophysical properties of the media. Empirical dependencies of the heat exchange process, considering the critical height of the existence of the continuous jet structure, are recommended for use in the thermohydraulic calculations of direct phase-contact heat exchange equipment. Conclusion. The novelty of the results lies in the introduction of empirical dependencies for calculating heat exchange, considering the critical height of the existence of the continuous structure of the liquid jet.Документ Influence of plant-based structuring ingredients on physicochemical properties of whey ice creams(2024) Tomczynska-Mleko, Marta; Mykhalevych, Artur; Sapiga, Victoria; Polishchuk, Galyna; Terpiłowski, Konrad; Mleko, Stanislaw; Sołowiej, Bartosz; Pérez-Huertas, SalvadorThe dairy industry is actively seeking newapplications for various types ofwhey. One promising direction is the development of nutritious ice cream, using a blend of different whey proteins. However, the production of whey ice cream is hindered by the occurrence of quality issues, primarily stemming froma low content of solids, particularly fat and protein. The development of natural components with distinctive technological attributes, such as the ability to bind excessmoisture, enhance foaming properties, and replicate the taste of milk fat, is of significant relevance in food science. In this work, we investigated the influence of plant-based structuring ingredients on the viscoelastic characteristics of whey-based ice creams. Notably,mixes such as 0.4% Vianoks C45 + 0.75% oat β-glucan, 0.4% Vianoks C45 + 0.5% yeast β-glucan, and 0.4% Vianoks C45 + 3% whey protein complex + 10% vegetable purée from table beet have been proven to be effective stabilizing compositions. However, attempts to combine the whey protein complexwith other types of vegetable purées like zucchini and broccoli did not yield satisfactory results. It has also been found that β-glucan from the yeast Saccharomyces cerevisiae and κ-carrageenan, a component of the Vianoks C45 stabilization system, forms a robust gel within the system. Analysis of the aqueous phase in whey-based ice creams revealed a consistent correlation between water activity, surface tension, and rheological behavior. Finally, the ice creams that exhibited the best viscoelastic characteristics also had the best sensory attributes.Документ Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein(2023) Tomczynska-Mleko, Marta; Terpiłowski, Konrad; Pérez-Huertas, Salvador; Sapiga, Victoria; Polishchuk, Galyna; Sołowiej, Bartosz; Nastaj, Maciej; Wesołowska-Trojanowska, Marta; Mleko, StanislawThe aim of this study was to investigate the gelation process of binary mixes of pumpkin-seed and egg-white proteins. The substitution of pumpkin-seed proteins with egg-white proteins improved the rheological properties of the obtained gels, i.e., a higher storage modulus, lower tangent delta, and larger ultrasound viscosity and hardness. Gels with a larger egg-white protein content were more elastic and more resistant to breaking structure. A higher concentration of pumpkin-seed protein changed the gel microstructure to a rougher and more particulate one. The microstructure was less homogenous, with a tendency to break at the pumpkin/egg-white protein gel interface. The decrease in the intensity of the amide II band with an increase in the pumpkin-seed protein concentration showed that the secondary structure of this protein evolved more toward a linear amino acid chain compared with the egg-white protein, which could have an impact on the microstructure. The supplementation of pumpkin-seed proteins with egg-white proteins caused a decrease in water activity from 0.985 to 0.928, which had important implications for the microbiological stability of the obtained gels. Strong correlations were found between the water activity and rheological properties of the gels; an improvement of their rheological properties resulted in a decrease in water activity. The supplementation of pumpkin-seed proteins with egg-white proteins resulted in more homogenous gels with a stronger microstructure and better water binding.Документ Study of water freezing in low-fat milky ice cream with oat β-glucan and its influence on quality indicators(2023) Buniowska-Olejnik, Magdalena; Mykhalevych, Artur; Polishchuk, Galyna; Sapiga, Victoria; Znamirowska-Piotrowska, Agata; Kot, Anna; Kaminska-Dwórznicka, AnnaThe work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320. β-glucan (0.5%) has a greater effect on the cryoscopic temperature of ice cream mixes than Cremodan® SI 320 in the same amount (decrease by 0.166 ◦C vs. 0.078 ◦C), which inhibits the freezing process of free water in ice cream during technological processing in the temperature range from −5 to −10 ◦C. Microscopy of ice cream samples after freezing and hardening shows the ability of β-glucan to form a greater number of energy bonds due to specific interaction with milk proteins. Analysis of the microstructure of ice cream samples during 28 d of storage confirms the ability of oat β-glucan to suppress the growth of ice crystals more effectively than Cremodan® SI 320. Oat β-glucan gives ice cream a rich creamy taste, increases overrun and resistance to melting, which brings this type of frozen dessert closer to a full-fat analogue (10% fat).Документ Effect of natural ingredients on the structural-mechanical and physicochemical properties of ice cream mixes(2022) Sapiga, Victoria; Polishchuk, Galyna; Tomczynska-Mleko, Marta; Mleko, Stanislaw; Terpiłowski, Konrad; Pérez-Huertas, SalvadorIn modern nutrition, there is an increased consumer demand for low-calorie products. Meanwhile, ice cream of classic types is a product with a high fat content (10–16%). Therefore, there is a high demand on production of new types of low-fat or non-fat ice cream. An ice cream is treated as a low-fat product when it contains below 5% of fat. In the process of modifying ice cream recipes, the main task is to obtain a product with a characteristic creamy consistency and high resistance to melting, which is ensured by maintaining a certain balance between the content of free and bound water, the specified values of the cryoscopic temperature and other physicochemical parameters.Документ Research features of low-fat ice cream mixtures structuring with beta-glucan and pectin-containing vegetable raw materials(2022) Sapiga, Victoria; Mykhalevych, Artur; Osmak (Fedchenko), Tetiana; Polishchuk, GalynaIce cream, as a food polydisperse system, requires special production conditions, in particular compliance with the maturation time of the ice cream mixtures, which ensures a regulated degree of the mixture structuring before freezing. Ice cream mixes show a viscosity anomaly, especially with a low shear gradient, so they are classified as non-Newtonian structured liquids. Effective viscosity is one of the most important y properties of non-Newtonian systems, which changes with the change in shear rate as a result of the gradual destruction of their structure.Документ Functional and technological properties of oat beta-glucan in acidophilic-whey ice cream(2022) Mykhalevych, Artur; Sapiga, Victoria; Polishchuk, Galyna; Osmak (Fedchenko), TetianaДокумент Polyfunctional properties of oat β-glucan in the composition of milk-vegetable ice cream(2021) Sapiga, Victoria; Polishchuk, Galyna; Buniowska-Olejnik, Magdalena; Shevchenko (Kishenko), Iryna; Osmak (Fedchenko), TetianaIce cream is a structured multicomponent food product that is also an emulsion, foam and suspension. High-calorie ice cream with a fat content of at least 10–12% is stably in high demand due to its rich creamy taste, creamy consistency, and high resistance to melting. On the one hand, low-fat ice cream is of increasing interest to consumers as a new trend among low-calorie foods. On the other hand, the low content of fat (≤ 3%) and dry matter (≤ 30%) in ice cream has a negative effect on its quality.Документ Overcoming protein deficiency – a current issue of contemporaneity(2021) Osmak (Fedchenko), Tetiana; Mykhalevych, Artur; Polishchuk, Galyna; Sapiga, VictoriaThe article considers actual trends in food production and consumption in modern conditions of human life and activity. Ways to solve the problem of protein deficiency in food production are given. The scientific achievements of scientists of the Department of Milk and Dairy Products Technology and the Problem Scientific Research Laboratory of the National University of Food Technologies are analyzed. The main topical issues of today regarding the possibility of creating competitive domestic products of high quality are identified.Документ The process optimization of protopectin enzymolysis of vegetable raw materials for its use in ice cream production(2021) Sapiga, Victoria; Mykhalevych, Artur; Osmak (Fedchenko), Tetiana; Polishchuk, GalynaIn foods, especially structured, an important role is played by the use of stabilizing substances, which include pectins. As protective colloids, they perform important technological functions - have a stabilizing and emulsifying ability, form a creamy consistency and increase overrun, which is important for the formation of ice cream quality indicators.