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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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14 результатів
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Документ Edible coatings – environmental replacing of traditional candy paper wrapper of «Korivka» candies(2018) Shulga, Oksana; Prutulska, Natalia; Petrusha, Oksana; Smirnova, ElizabethThe article presents a study on the changes occurring in the qualitative and quantitative characteristics of “Korivka” fondant candies when replacing traditional paper wrapper with edible coating. It is expedient to use edible films and coatings for confectionery products in order to comply with the requirements of the Directive 94/62 /EU of the European Parliament and Union on Packaging and Packaging Waste, aimed at minimizing packaging materials waste. Edible coating is made of natural polymers. The proposed composition of edible coating is completely utilized due to its use along with candies.Документ Modification of Potato Starch by Acetylmalic Acid Chloroanhydride and Physicochemical Research of the New Product(2018) Shulga, Oksana; Simurova, Natalia; Shulga, Sergii; Smirnova, ElizabethThe article presents the research results of the product’s properties of potato starch modification by acetylmalic acid chloroanhydride. Modification of potato starch has been carried out and has been confirmed by elemental analysis. In the infrared spectra, changes in the frequency oscillations of native starch in the noncharacteristic region have occurred: the frequency of oscillations at 981.81 cm−1 has increased and in the spectrum of modified starch has been at 1024.82 cm−1; the band with frequency of oscillations of 923.07 cm−1 has shifted to 866.66 cm−1, and the band with frequency of oscillations of 609.79 cm−1 has shifted to 672.22 cm−1, indicating the change in noncharacteristic region of the native starch sample after acylation. The properties of obtained modified product have been studied and this modification has appeared to change the shape of moisture and starch bonds, along with decreasing appearance of grains and reduced degree of crystallinity from 12 to 4%.Документ Stabilization of active sludge after wastewater treatment contaminated by petroleum products(2016) Semenova, Olena; Reshetnyak, Lyudmila; Bublienko, Natalia; Smirnova, Elizabeth; Shylofost, TatianaBiochemical purification of wastewater containing refined petroleum products takes place due to the oxidation of pollutants by active sludge organisms. As a result of this process the intense consumption of pollutants by active sludge and its growth occurs. Therefore, the possibility to use active sludge containing refined petroleum products after wastewater treatment requires its stabilization. Methods:I n this work the oxidation by a 30% hydrogenperoxide solution was studied for its use as a stabilizer. Chemical oxidizers, including hydrogen peroxide destroy organic polymers retaining free water thus promoting water release from the structure of sludge particles. On the other hand remains of fine structured oxidized biopolymers can lead to filter clogging, that is, reduce moisture exchange of sludge. Results: The experiment was carried out to find out the correlation between the doses of hydrogen peroxide andthe resistivity value of sludge filtration. Discussion: Stabilized active sludge can be used as a fuel for boiler rooms, which in its turn will reduce natural gas consumption for the enterprise needs.Документ Improved flowsheet of wastewater treatment from nitrogen a containing compounds(2015) Semenova, Olena; Reshetnyak, Lyudmila; Bublienko, Natalia; Salavor, Oksana; Smirnova, ElizabethWaste water containing nitrogen compounds stimulate the growth of plankton, algae and violate the oxygen regime, affecting the livelihoods of aquatic organisms. Wastewater treatment of nitrogen carried activated sludge in suspended state or immobilized using active biomass.Документ Using of Marinades in Cooking Technologies of Main-Course Dishes(2014) Tatsenko, Olexiy; Holikova, Tatiana; Smirnova, ElizabethThe objective of this study is to investigate technological properties of grilled meat stakes. The thermal losses and duration of cooking to the readiness of beef, pork, mutton and veal stakes have been evaluated. The impact of vinegar- and oil-based marinades on this process has been studied. The recipe of marinade with kefir and kiwi fruit has been proposed. Kiwi contains food organic acid that leads to softening of meat and kefir is probiotic product that increases the food value of ready meal. It has been founded that such a marinade has the highest degree of absorption by the product. The caloric value of ready-made dishes has been calculated. Recommendations on further using of marinades in the sphere of restaurant business have been offered.Документ Improved flow sheet of dairies wastewater treatment at milk processing factories(2014) Semenova, Olena; Bublienko, Natalia; Smirnova, Elizabeth; Dyka, OksanaУ статті обґрунтовано доцільність використання удосконаленої технологічної схеми очищення стічних вод молокозаводів. Доведено, що включення у схему флотатора сприяє видаленню нерозчинених органічних речовин, кількість яких у стічних водах зросла у зв'язку із збільшенням випуску кисломолочної продукції на молокозаводах, а використання зануреного дискового біофільтра як основної споруди біологічного очищення сприяє інтенсивнішій деструкції органічних забруднень тому, що він має ознаки традиційного біофільтра й аеротенка. In the article the feasibility of using advanced technological scheme of sewage treatment, milk. It is proved that the inclusion in the scheme helps to remove undissolved Flotators organic matter guestrooms at wastewater increased due to the increased release of dairy products in dairies, and the use of submerged biofilter disk as the basic structure of biological treatment promotes more intensive degradation of organic contaminants that he has elements of traditional biofilter and aeration tanks.Документ Emotive Factor in Business English (on the material of English)(2002) Smirnova, ElizabethThe article describes emotive factor as an indicator of business speech behavior as well as its role in communicative tasks realization.Документ Effect of buckwheat processing products on dough and bread quality made from whole-wheat flour(2014) Drobot, Vira; Semenova, Anastasia; Smirnova, Elizabeth; Mykhonik, LarysaThe article gives a brief overview of the current nutritional situation of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the technological process and quality of bread made from whole-wheat flour. This article describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph.Документ Effect of hydrocolloids on the stability of fruit fillings(2013) Lysyi, Alexandr; Pichkur, Vitaliy; Zapototska (Herasymenko), Olena; Grabovska, Olena; Kovbasa, Vladimir; Smirnova, ElizabethThe paper investigates the effect of hydrocolloids on the stability of fruit fillings resulting in improvement of the nutritional value of co-extrusion products. Verious characteristics of fruit stuffings based on mixture of pectin and modified starch have been studied. As a result of research fruit fillings with pectin and modified starch showed the highest water-retaining capacity as compared with other substances, thus better stuffing’s properties during the storage.Документ Use of higher concentration of active sludge organisms for intensifying dairies’ wastewater treatment process(2013) Bublienko, Natalia; Semenova, Olena; Smirnova, Elizabeth; Suleyko, Tetiana; Reshetnyak, LyudmilaПроаналізована екологічний стан підприємств харчової промисловості, зокрема молокопереробної галузі. Підтверджено ефективність застосування комплексної анаеробно-аеробної технології. Запропоновано спосіб інтенсифікації стадії аеробної ферментації застосуванням підвищеної концентрації активного мулу. Це дасть змогу значно прискорити процес очищення і зменшити тривалість процесу. Analyzed the ecological state of the food industry, particularly the dairy industry. Confirmed the effectiveness of the integrated anaerobic - aerobic technology. The method of intensification stage aerobic fermentation using a high concentration of activated sludge. This will significantly speed up the cleaning process and reduce the duration of the process.