Тези доповідей, матеріали конференцій
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7373
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6 результатів
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Документ Machining meat deformation(2016) Guts, Viktor; Koval, OlhaThe mathematical models to optimize the process of salting meat have been determined, the massaging mode method which is based on the energy characteristics in the deformation process has been proposed.Документ The movement modelling by gravitational attractions(2016) Guts, Viktor; Koval, OlhaThe motion modelsmake it possible to perform calculations of both the individual chute elements, and its operating parameters in general. On this basis, it can be possible to determine the trajectory, velocity of the objects that different in size, shape and surface properties are guaranteed to be safe for both visitors and staff serving them.Документ Вібраційне масажування м'яса(2013) Коваль, Ольга Андріївна; Koval, OlhaГрамотно підібрані способи, устаткування, параметри технологічних процесів гарантують отримання продукції, що відрізняється високими органолептичними показниками, виходом і стійкістю при зберіганні. З метою інтенсифікації процесу соління використовують різні способи для прискорення масообмінних, біохімічних, мікробіологічних процесів, що відбуваються в сировині. Properly selected methods, equipment, process parameters guarantee of obtaining products characterized by high organoleptic characteristics, yield and stability during storage. In order to intensify the process of salting use different ways to accelerate mass transfer, biochemical, microbiological processes occurring in raw materials.Документ Food products Assessment of quality(2013) Koval, Olha; Guts, ViktorThe theory of kinetic modeling of the quality and shelf life of food products based on second differential order equations offers much more possibilities of the kinetics analysis of accumulating harmful substances in the product in comparison with existing methods of touch, opens new possibilities for the development of standards for their qualitative assessment of food quality.Документ Mathematical modeling of food quality(2013) Guts, Viktor; Koval, OlhaThe considered way of determining the coefficients of mathematical models based on differential equations of the second order is applied in modeling the kinetics of quality change, in the study of structural and mechanical properties of cutting food, centrifugation of fluid disperse systems.Документ Defining the term of life of food products(2013) Koval, Olha; Reznikov, SergeiThe authors proposed a theory modeling of food quality during storage. Computations are based on second order differential equations describing the kinetics of accumulation of harmful substances and the changes in the structural and mechanical properties.