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Документ Improving technological processes of waffles production using physical methods(2016) Nosenko, Volodymyr; Litvynchuk (Vorontsova), Svitlana; Dorohovich, Victoriya; Tarasenko, IrinaThe proposed physical methods make it is possible to improve processes of pastry cream products manufacturing significantly.Документ Determination of raw meat freshness by the express method of n ear-IR spectroscopy(2017) Volkov, A.; Litvynchuk (Vorontsova), Svitlana; Kovaleva, SvetlanaWhen raw meat is stored for a long time, many biochemical processes take place inside. As result, new substances, that not typical for fresh meat, are formed. Present of these compounds may be identified by near-IR spectroscopy. If the spectrograph is pre-calibrated, the express method of nondestructive near-IR spectroscopy can be used for objective estimate o f degree o f meat freshness. The use of this method allows to avoid errors in estimation that typical for organoleptic methods.Документ Use of reflection spectra in the near infrared region for oil and fat analysis of products(2015) Hutsalo, Inna; Litvynchuk (Vorontsova), Svitlana; Okopna, YanaSchroth indispensable as high protein additives in the production of fodder for large cattle, pigs, birds, because it contains natural proteins, fiber, vitamins E and C, potassium, phosphorus and other minerals. NIR analyzer makes it possible to automatically calculate the first and second derivative reflectance spectra. Comparison charts showed that more extremes there is depending on the graph of the second derivative of reflection coefficient, that is, through this analysis can be experimentally determine the effect of vibration spectra of other chemical bonds to the formation of the main analytical strips for further quantitative spectral analysis.