Матеріали конференцій
Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7498
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Документ Features of providing information for consumers regarding food products in the conditions of the HACCP(2022) Stukalska (Ivanova), Nataliia; Kuzmin, Oleg; Karpachov, OleksandrStarting from 2016, Ukraine gradually began to apply and implement the HACCP system. According to this system, all operators of the food market must implement hygienic requirements in production, the so-called prerequisite programs, and implement procedures based on the principles of HACCP.Документ Influence of chicken meat grinding process conditions on its structural and mechanical characteristics(2022) Stukalska (Ivanova), Nataliia; Kuzmin, Oleg; Dudarev, IgorThe greatest degree of destruction of the structure is observed in minced leg meat when using all types of grates. This is explained by the structure of the fabric and its chemical composition. An increase in moisture by 1.60 % and a decrease in fat by 1.74 % and protein by 0.95 % leads to the fact that under the influence of tension in pieces of minced meat, regardless of size, there is a faster loss of asthma-related moisture. Moisture under the influence of tension heats up and partially melts the fat droplets in the minced meat, which is due to faster protein denaturation and an increase in the deformation state of the minced meat.Документ Determination of factors influencing the quality of a hot coffee drink(2022) Kuzmin, Oleg; Popyk, Oleg; Stukalska (Ivanova), Nataliia; Polyovyk, VolodymyrThe specified influence factors have methodological importance of the problem that is under consideration and requires multifaceted research in the practice of restaurant service technologies in the aspect of making hot coffee drinks.Документ Obtaining and properties of active charcoal from pyrolized wood waste(2019) Kuzmin, Anton; Kuzmin, Oleg; Shendrik, TatianaActivated carbon with a high yield, developed specific surface (mainly with micropores) was obtained by the method of alkaline activation of pyrolyzed wood waste from the smoking industry (carbonized chips). Their high sorption capacity toward phenol, lead ions and dye - methylene blue wass determined.Документ Evaluation of the prospects of using kumquat in sauces technology(2019) Kuzmin, Oleg; Bohomol, Anna; Kuzmin, AntonThe purpose of the work is to study the antioxidant properties of water-alcohol infusions from citrus fruits and to determine the feasibility of their application in the technology of sauces. The theoretical expected value of redox potential (RP) Ehmin is obtained for monitoring and has a value of 198,0 mV, the maximum value of 450,0 mV (infusion of lemon pulp) is characteristic of plant water-alcohol infusions. The actual measured of RP Ehact – from 114,0 mV (control) to 298,0 mV (infusion of pulp lemon). At the same time, the minimum value of the recovery energy (RE) is – 84,0 mV and is characteristic for control, and the greatest value of 205,0 mV is the water-alcohol infusion from the kumquat peel. The pH level for water-alcohol infusions ranges from 3,50 (lemon infusion pulp) to 5,90 (infusion of lemon peel), the extracts have an acidic medium. According to the results of research, water-alcohol infusions are grouped according to the antioxidant activity – according to RE: extracts with average activity (from 100 to 200 mV) – mandarin, lemon, orange, grapefruit infusion; extract with high activity (from 200 mV and above) – infusion of kumquat.Документ 1Н NMR-spectroscopy of water-alcohol systems in the process of electrochemical activation of drinking water(2019) Kuzmin, Oleg; Romanchenko, NataliaThe aim of the work is to study the process of establishing the equilibrium state in alcohol water systems at the main stages of creating vodka with electrochemical activation of drinking water. The formation of alcohol-water (drinking) system occurs during the weakening of hydrogen bonds in the presence of water associates and ethanol that have a chemical shift of hydroxyl protons of water δН2O 4,36 ppm and of ethanol – δEtОН 4,96 ppm and the difference in chemical shifts between EtOH and Н2О, which is Δδ 0,60 ppm. (Δƒ 240 Hz), that do not undergo significant changes after the treatment of alcohol water mixture with activated carbon. Conditions for the formation of stable complexes in the system of alcohol-water (drinking) have not been revealed, the absence of formation of ethanol hydrates characterizes a system with unstable equilibrium. Prepared with electrochemical activation drinking water leads to the immediate formation of hydrates of EtОН•5Н2О type in the alcohol-water system: in the anode cell – an anolyte with ethanol hydrates EtОН•4,81Н2О; in a cathode cell – a catholyte with ethanol hydrides EtОН•4,69Н2О. The strongest hydrogen bond of OH-groups in the alcohol-water system is observed in water prepared by electrochemical activation that is characterized by a constant equilibrium.