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Документ The use of an enzyme preparation when using calcium acetate in wheat bread technology(2019) Bilyk, Olena; Kochubei-Lytvynenko, Oksana; Bondarenko, Yuliia; Chernyushok, OlgaAn important problem of bakery is the prevention of the main causes of spoilage of bread, namely the development of microorganisms, which, under favorable conditions, become activated and lead to complete unsuitability of the product for consumption. The spores of bacteria of the group of potato sticks are quite resistant to thermal effects, they remain viable even at temperatures close to 130 °C, but are sensitive to an acidic environment. The use of calcium acetate in the recipe of wheat bread to carry out a booming effect on microorganisms will also affect the quality of products. To improve the quality of such products, it is advisable to use amylolytic enzymes to intensify the fermentation of the dough and oxidative additives to reduce its stickiness and spreading. The object of research in the work is dough made from wheat flour of the first grade, the formulation of which includes calcium acetate, the enzyme preparation Alphamalt V and ascorbic acid. It is established that from the point of view of influencing the quality of finished products, a rational dosage of calcium acetate is 0.3 % by weight of flour. The optimal dosage of the enzyme preparation Alphamalt V is 0.015 % by weight of flour and ascorbic acid – 0.006 %. It is proved that the introduction of this composition of food additives improves gas removal ability by 15...20 % compared with the control and products containing only calcium acetate. The positive effect of the use of an enzyme preparation of amylolytic action along with calcium acetate on the lifting force of yeast has been established. This helps to intensify the fermentation of the dough and increase the specific volume and porosity of wheat bread. It is established that the use of a composition of food additives positively affects the elastic-elastic properties of the dough: the spreading of the dough balls decreases and the gas-holding ability increases by 10...13 % compared with products from calcium acetate. This leads to an increase in the specific volume and shape stability of bread. Thanks to the developed composition of food additives, it is possible to use calcium acetate to inhibit potato sticks without losing the quality of the finished product.Документ Studying the effect of electrospark treatment of milk whey on the process of its fermentation and quality of thermoacid cheese(2019) Kochubei-Lytvynenko, Oksana; Chernyushok, Olga; Bilyk, Olena; Bondarenko, YuliiaThe paper reports a study into the influence of electrospark dispersion of current-conductive granules of magnesium and manganese in the environment of milk whey on the process of its fermentation in the technology of making soft thermo-acid cheeses the type of "Adyheyskyy". The object of this study was milk whey, obtained from the thermo-acid settling of cheeses. To prepare the coagulant, it was treated in an electric discharge chamber with a current-conductive layer of magnesium or/and manganese granules manganese over 30...120 s. It has been established that the result of such a treatment of milk whey is the increased magnesium content, by 1.8 to 4 times on average, and the increased manganese content, by 1.5 to 3.8 times on average, depending on the treatment duration. It has been proven that it was characteristic, of all the examined samples, to demonstrate a natural growth of titrated acidity during fermentation. However, the samples enriched with mineral elements following the electrospark treatment over 30...60 s have shown a more intensive growth in titrated acidity. Similar results were obtained when using milk whey from cottage cheese. Although at the initial stages of fermentation (0...6 hours) the increase in acidity was somewhat slower, which has an objective explanation related to the effect of enhanced acidity of the starting whey (50...60 °T) on lactobacilli. It was established that the production cycle is significantly reduced in case of using the proposed technology of acidic whey-coagulant for making thermo-acid cheeses. There is also an increase in the utilization coefficient of technological equipment and its resources. A given technology does not require significant areas for the introduction of an innovative electro-physical technique, and, instead, given the reduced fermentation time, it contributes to reducing the number of containers involved in the preparation of coagulant. It has been established that the use of acidic whey, produced from raw materials enriched with magnesium and manganese, in the technology of thermo-acid cheese contributes to its enrichment with valuable mineral elements. It also provides for a more complete use of the protein potential of milk and, consequently, increases the thermo-acid cheese yield by 1.8...6.5 %Документ Justification of sedimentation stability of milk whey after electric spark processing(2016) Kochubei-Lytvynenko, Oksana; Chernyushok, Olga; Rindyuk, Dmitry; Shutiuk, KaterynaIntroduction. The article focuses on the primary processing of milk whey, in particular, the prospect of its processing using electric spark discharges. Reasonability of the electric discharge application in whey processing technology is confirmed by experimental research as well as mathematical and statistical analysis. Materials and methods. Mathematical modeling established a rational mode of electrohydraulic treatment of whey which is accompanied by a maximum dispersion of particles of precipitated casein dust. Results and discussion. It has been confirmed that the average hydrodynamic diameter of milk whey particles decreased from 1697,5 ± 82,38 nanometer to 221,34 ± 0,3 nanometer after electric discharge processing with the peak voltage of 45 kV and discharge quantity of 25. The polydispersity index at that plummeted from 1,0 to 0,35...0,40, which characterizes the system as the one close to monodisperse state. We have noticed that at the voltage of 30 and 35 kV and the discharge number of 5... 15 the particle dispersion was insubstantial. The average particle size decreased only by 22...30%. It was also concluded that at the voltage growth as well as increase in a discharge number the peak values on the distribution curves shifted to the particle size of 500... 1000 nm, while the average hydrodynamic diameter decreased. The best results during the electrohydraulic milk whey processing were achieved at the voltage of 45 kV and the discharge number amounting to 25. The sediment volume in the processed whey decreased from 0,9... 1,1 to 0,1...0,2 cm3 at the voltage of 45 kV and the discharge number of 25. Conclusions. It is proposed a technological scheme of primary milk whey processing using electro-hydraulic method.Документ Electrohydraulic treatment of whey: prospects, capabilities(2015) Kochubei-Lytvynenko, Oksana; Chernyushok, OlgaThe appropriateness of electrohydraulic processing in treatment of whey was researched. The statistics of the distribution of curd whey particles’ sizes was determined using Malvern Zetasizer Nano ZS analyzer (Malvern Instruments Ltd., UK). It was established that electrohydraulic processing leads to increase in dispersion, sedimentation stability of raw material and end product, improves organoleptic, physical-chemical and microbiological indexes. The protein particles size dependence on the voltage and charges quantity was established. The best results were achieved with 45 kV voltage and charges quantity of 20 – 25. At the mentioned modes the system was about to reach the monodisperse condition and the above 500 nm big particles quantity was approaching zero.