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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7497
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Документ Organic tomato snacks technology research(2022) Bobel, Inna; Adamczyk, Greta; Falendysh, Natalia; Shulga, AnnaThe aim of the work was to study the technology of organic tomato snacks, namely the main technological process – drying. After conducting preliminary experimental studies, it was established that the three temperature regimes – 55, 65 and 75 °C are the most perspective for further research. Based on the results of the research, it was concluded that the rational technological mode of production of organic tomato snacks is convective drying at 65 °C for 180 minutes. It was established that in the production of organic tomato snacks by convective method at a temperature of 55 °С, the maximum speed of the drying process is 0.77 %/min.; 65 °С – 0.85 %/min.; 75 °С – 0.90 %/ min.Документ Investigation of calcium and phosphorus in animal milk used in baby food production(2014) Belinska, Kristina; Falendysh, NataliaIn this work the calcium and phosphorus in milk of animals to be used for the production of baby food. Found that the concentrations of these elements milk goats and mares most suitable to human milk. В роботі дослідженого вміст кальцію та фосфору в молоці домашніх тварин з метою використання його для виробництва продуктів дитячого харчування. Встановлено, що за вмістом цих елементів молоко кози і кобили максимально приближене до жіночого молока.