Тези доповідей, матеріали конференцій
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7373
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Документ Influence of vegetable fiber on quality indicators of creamy beverages(2024) Tymchuk, Alla; Shumylo, OleksiyThe dairy industry is one of the main components of the country's agro-industrial complex, providing the population with high-quality, safe and competitive roducts in the required quantity. It is optimal to add 1.5±0.5 % plantain seed husk to ensure appropriate organoleptic characteristics of the creamy drink, homogeneous and evenly viscous consistency throughout the whole mass. The drink has a light cream color. The proposed method for the production of a creamy beverage with a functional and technological ingredient - plantain seed husk, makes it possible to diversify the product range, to obtain a finished product with preventive properties, standardized quality indicators and appropriate taste.Документ Robotization of the food industry(2024) Shumylo, Oleksiy; Lukianets, HalynaThe automation of the food industry is an important topic in the modern world as it impacts the efficiency, safety, and quality of products, as well as employment and economic development. Robotization of production processes can increase productivity, quality and safety in the food industry, as well as reduce labor costs and increase the competitiveness of enterprises, but requires a balanced approach and consideration of various social, economic and ethical aspectsДокумент The technology of selecting and applying food additives(2023) Shumylo, Oleksiy; Tymchuk, AllaIn modern conditions, the use of various food additives is promising. All sectors of the food industry utilize a wide range of these substances and their compositions. Therefore, the study of issues related to the selection and application of food additives is relevant.Документ Prospects for the production of cream drinks(2023) Shumylo, Oleksiy; Tymchuk, Alla; Grek, OlenaДокумент Scientific underpinning of methods for saving milk protein(2023) Shumylo, Oleksiy; Tymchuk, AllaПодовження термінів зберігання молочного білку, що швидко псуються, є перспективним напрямом досліджень оскільки це дозволить підвищити ефективність виробництва, розширити асортимент і доступність сировини, яка має обмежений термін зберігання. Extending the shelf life of rapidly deteriorating milk proteins is a promising direction for research, as it will increase production efficiency, expand the range and availability of raw materials with limited shelf life.