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Документ Influence of electrophysical water treatment on the process of beverages saturation(2018) Nescuba, Oleksiy; Chepeliuk, OlenaThe content of carbon dioxide, which is actively used by producers of carbonated beverages as a preservative, acidity regulator and antioxidant, significantly affects the quality of finished products. The possibility of changing the ph value, which affects the balance between carbon dioxide, bicarbonate and carbonate during saturation, by electrophysical treatment of water was considered. Industry produces various variants of electrolysers, but they are not suitable for saturation of drinks. Therefore, the development of an appropriate design is an urgent task. It is expedient to carry out the process of saturation simultaneously with the electrophysical treatment of pre-prepared (cooled and deaerated) water. The parameters that influence the efficiency of electrophysical treatment and the quality of finished products are the voltage, the voltage-ampere characteristic, the mutual placement of the electrodes, the duration of activation, the degree of mineralization of the solution. The influence of material of equipment, including electrodes, on the content of metals in the carbonated beverages is also taken into account. Electrodes in the process of operation should not experience electrochemical destruction. It is expedient to make an anode from a titanium, a cathode - from a corrosion resistant steel AISI 321.Документ Дослідження ступеня гідролізу інуліну та олігофруктози в напоях(2019) Луговська, Оксана АндріївнаДосліджено ступінь гідролізу інуліну і олігофруктози при різних значеннях температури і pH. Встановлений вміст продуктів гідролізу протягом терміну зберігання харчових продуктів. Важливіш показником якості напоїв є стійкість. Вона залежить від специфічних властивостей її складових частин - олігофруктози та інуліну. Розроблена науково обгрунтована технологія напоїв на основі вказаної сировини. The degree of hydrolysis ofinulin and oligofructose was studied at various temperatures and pH. Identified the content of hydrolysis products during the shelf life offood products. An important indicator of the quality of beverages is stability. It depends on the specific properties of its components - oligofructose and inulin, The scientifically grounded technology of drinks based on the specified raw material is developed.