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Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7372
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Документ Use emulsions in production restaurants and food industry(2016) Lugovska, Oksana; Sidor, VasylThe application of hydrocolloids, which are stabilizers, emulsifiers, gum arabic and starch technology aromatic emulsions. The regularities of their transfer to the active emulsify and stabilize the emulsion state laws and the formation and stabilization of emulsions to ensure their stability during storage. Grounded rational prescription content main components and technological parameters of the production of emulsions based on this material. The technology and range of aromatic emulsions and drinks with their use. The complex of consumable and technological properties, reasonably Terms and conditions. Developed and approved regulatory and technological documentation, introduction of new technologies implemented in institutions restaurant industry The economic effect of the introduction.Документ Mathematical modeling of preparing "oil / water" emulsions(2016) Lugovska, Oksana; Sidor, VasylPast studies on the effect of the number of emulsifiers in emulsion characteristics obtained showed that changing the fate of particle distribution depending on the particle size emulsion close to Gaussian distribution.Constructed one factor models the size distribution of particles of starch and gum arabic stabilizer in emulsions.Документ Mathematical modeling of preparation of emulsions such as "oil / water"(2016) Lugovska, Oksana; Sidor, VasylPast studies on the effect of the number of emulsifiers in emulsion characteristics obtained showed that changing the fate of particle distribution depending on the particle size emulsion close to Gaussian distribution.Constructed one factor models the size distribution of particles of starch and gum arabic stabilizer in emulsions.Документ Influence of starch and oil phaseratio on the quality of emulsions(2014) Lugovska, Oksana; Sidor, VasylThe paper providesbasic information on improvements in the production of emulsions. We consider the theory of a stable emulsion system, namely the particular use of raw materials and their properties in order to analyze the conditions required by the process of homogenization. Therefore, due to the great numberof existing theories, our aim is to determine the most efficient one to be used in the production of emulsions. Great attention is beingpaid as well to the use of stabilizerreceipt of test data required by the calculation formulas of finished products and technological design process of emulsions. To assign these methods of using stabilizer such asmodified starch, different yield results were obtained regarding the storage stability of emulsions.Документ Influence ratio of water and oil phases of emulsions with starch on viscosity, density, particle size and muddy turbidity of system(2014) Lugovska, Oksana; Sidor, VasylFor the study were prepared 5 samples of food emulsions with varying amounts of oil phase and a constant amount of stabilizer (starch) and 5 samples of food emulsions using different amounts of starch at a constant amount of oil phase.