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Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7372
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Документ Modeling of the process of centrifugal mixing minced meat to optimize the production process of chopped meat semi-finished products(2024) Palamarchuk, Igor; Mushtruk, Mikhailo; Vasyliv, Volodymyr; Shtefan, Yevgenii; Priss, Olesia; Babich, Irina; Karpovych, Inna; Pushanko, NataliiaOne of the most important problems in ensuring the quality of mincemeat preparation in the production of sausages is the effective structuring of components and mixing of their ingredients. To solve this problem, researchers added a multifunctional admixture based on whey protein in the process of centrifugal mixing of the components, which determined the composition of the factor space of the investigated process. Based on the results of the research, the effective content of whey protein, sodium alginate, and soy fiber in the developed recipe was proven, which showed high characteristics in terms of fat-retaining and moisture-retaining ability, digestibility, pH level – activity, and other parameters. The developed formulation made it possible to improve the general indicator of the balance of amino acids in the product and increase the functional-technological and quality parameters of the developed products. The physical and mechanical characteristics of the obtained meat product were evaluated based on the results of physical and mathematical modelling. Modelling was carried out using Federman-on-Buckingham's second similarity theory and the "dimension theory" method, which allows the processing of the obtained experimental data in the form of a criterion equation, which was compiled using Froude, Euler, and Sherwood criteria. The purpose of this study was to obtain dependencies between such process factors as product density, the coefficient of dynamic viscosity of the technological medium, the ultimate shear stress, the change in the concentration of the main impurities of lactic acid in the raw material, the value of the diffusion coefficient and the coefficient of mass transfer in the loading mass, the weight of one load of products, the angular frequency of rotation of the screws of the minced meat mixer, the radius of the rotating working bodies, the characteristic size of the products after grinding. Using the complex criterion equation and the developed program, we find a recommended set of operating mode parameters for preparing minced meat under the conditions of centrifugal influence on the mixing process and the action of the specified factors.Документ The influence of chitosan on the raspberry quality during the storage process(2023) Blahopoluchna, Anastasiia; Mushtruk, Mikhailo; Slobodyanyuk, Nataliia; Liakhovska, Nelia; Parakhnenko, Vladyslav; Udodov, Sergiy; Karpovych, Inna; Ochkolyas, Olena; Omelian, Alina; Rzhevsky, GennadiyRaspberry is a perishable berry raw material with a high capacity for mechanical and microbiological damage, and therefore, after harvesting, it is necessary to use appropriate technologies to preserve its quality and extend the storage time. This work aimed to study the influence of different concentrations of chitosan solutions on the quality and duration of storage of raspberries under refrigerating conditions. Raspberries were picked at the consumer maturity stage in perforated plastic containers with a capacity of 500 grams. The berries were processed by spraying with 0.5%, 1.0%, and 2.0% chitosan solution, then removing residual moisture. The storage was carried out for twelve days in a refrigerating chamber at a temperature of 2 °С and relative humidity of 95%. The research was performed according to the physical, chemical, and organoleptic indicators, determining the changes in the mass fraction of ascorbic acid, the mass fraction of sugars during storage, taste, aroma, colour, etc. consistency and appearance at the end of storage. It was found that the loss of ascorbic acid in the processed berries was 1.5-3.9 times less than in the reference sample. A similar situation was observed with the mass fraction of sugars, which prevailed 0.9-2.5 times in the processed samples. According to the organoleptic indicators, the samples with a solution concentration of 1.0% and 2.0% were recognized as the best. According to the results of experimental investigations, it was established that pre-processing of berries with chitosan solutions is a promising method to slow down unwanted metabolic processes that take place after harvesting.Документ The intensification of dehydration process of pectin-containing raw materials(2022) Palamarchuk, Igor; Zozulyak, Oksana; Mushtruk, Mikhailo; Petrychenko, Ievgenii; Slobodyanyuk, Nataliia; Domin, Оlexander; Udodov, Sergiy; Semenova, Olena; Karpovych, Inna; Blishch, RoksolanaThe process of intensifying dehydration of pectin-containing raw materials by using centrifugation with simultaneous application of low-frequency oscillations to the working container creates an electroosmotic effect in unilateral diffusion to improve the filtration process. It is established that to reduce the technological resistance in the presented methods; it is necessary to create a fluidized bed of products due to the oscillating motion of the working capacity. An experimental vibration unit has been developed to determine the rational parameters of the vibrocentric moisture removal process using the electroosmotic effect. It is proved that the complex of the designed equipment provides consecutive carrying out of three-stage vibration filtration-convective drying of high-moisture production by an alternation of action of a stream of the heat carrier, an electromagnetic field, low-frequency fluctuations. According to the research results, the dependences of the kinetics of the moisture diffusion process on the electric field strength are obtained; frequency of electric current and duty cycle of pulses, which allowed to optimize the process parameters according to the criteria of minimizing energy consumption. It was found that the processing time to achieve the desired humidity with the application of vibration, filtration, and electroosmotic effect was twice less than for filtration drying in a fixed bed. In combination with the noted physical and mechanical factors, the proposed technology improves the technical and economic parameters of the studied process.