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Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7372
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Документ Investigation of juices with pulp obtained from stone fruit(2017) Lugovska, OksanaThis article is that juices occupy the leading place in the human diet. Along with the increase in the volume of juice production and the expansion of their range, the technology of their production is improved, with the purpose of preserving the biologically active substances of raw materials, improving the quality and nutritional value of the finished product. Current and necessary introduction of standards for methods of determining the indicators that allow establishing the naturalness of juices provide a regulatory framework for eliminating the sale of counterfeit products to consumers and create priority conditions for responsible manufacturers. This work is devoted to the examination of the chemical composition and nutritional value of juices with pulp obtained from stone fruits, to the conformity with the standard DSTU 4150: 2003 Juices, juice drinks, fruit nectars, vegetables and melons. General technical conditions. Ця стаття полягає в тому, що соки займають провідне місце в харчуванні людини. Поряд з збільшенням обсягу виробництва соку та розширенням їх асортименту, технологія їх виробництва поліпшується з метою збереження біологічно активних речовин сировини, підвищення якості та харчової вартості готового продукту. Поточне та необхідне запровадження стандартів для методів визначення показників, що дозволяють встановити природність соків, забезпечує регуляторну базу для усунення продажу споживачів контрафактної продукції та створення пріоритетних умов відповідальних виробників. Дана робота присвячена дослідженню хімічного складу та харчової цінності соків з м'якоттю, отриманої з кам'яних фруктів, до відповідності стандарту ДСТУ 4150: 2003 Соки, сокові напої, фруктові нектари, овочі та баштан. Загальні технічні умови.Документ Stability studies olihofruktozy аnd inulin and in drinks prepared from aromatic emulsions(2017) Lugovska, OksanaThis article describes the use of emulsions for the production of beverages with inulin and oligofructose for for the restaurant business and industry. Inulin and oligofructose are high quality ingredients for the production of dietetic foods. Inulin and oligofructose can be used as a pure dietary ingredients to create functional foods with different stated properties, and as ingredients that improve the taste and texture and allows replacement of sugar and fat. The best results are obtained with a combination of dietary and technological concepts, which enables the development of high quality innovative food products.The work purpose – stability research inulin and olihofructose depend on рН size, temperature and a storage time of foodstuff in which they were used.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 Aromatic emulsion beverage catering and industrial production(2015) Lugovska, Oksana; Sidor, VasylThis article describes the use of emulsions for the production of beverages for for the restaurant business and industry. This paper describes the physico-chemical principles underlying the functional role of hydrocolloids in oil-in-water emulsions.The procedure of emulsion preparation with hydrocolloids which are stabilizer-emulsifiers, namely gum-arabic and starch, was updated by introducing new technological parameters. The food emulsion samples were investigated by their stability in beverages during their term storage. The optimum ratio between aqueous stabilizer and oil phase is characterized by maximum number of emulsion particles with the size under 1 micron.Документ Hydrocolloids effect on the quality of oil-water emulsion for foodstuffs and beverages(2016) Lugovska, Oksana; Sidor, VasylThe procedure of emulsion preparation with hydrocolloids which are stabilizer-emulsifiers, namely gum-arabic and starch, was updated by introducing new technological parameters, such as oil : aqueous phase ratio, sequence and parameters of ingredients introduction, parameters of pre-emulsion preparation and homogenization. The food emulsion samples were investigated using different amounts of gum-arabic and starch at constant amount of oil phase and samples with variable amount of oil phase and constant amount of a stabilizer. The optimum ratio between aqueous stabilizer and oil phase is characterized by maximum number of emulsion particles with the size under 1 micron.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 Stability studies of inulin and olihofruktozy drinks(2013) Lugovska, Oksana; Sidor, Vasyl; Okopna, YanaInulin and oligofructose are high quality ingredients for the production of dietetic foods. Inulin and oligofructose can be used as a pure dietary ingredients to create functional foods with different stated properties, and as ingredients that improve the taste and texture and allows replacement of sugar and fat. The best results are obtained with a combination of dietary and technological concepts, which enables the development of high quality innovative food products.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 of hydrocolloids in oil-in-water emulsions during storage of food(2015) Lugovska, Oksana; Sidor, VasylThis paper describes the physico-chemical principles underlying the functional role of hydrocolloids in oil-in-water emulsions. Basic terms such as emulsifier and stabilizer are defined, and the origins of electrostatic and steric interaction potentials are explained. The paper discusses the main factors controlling flocculation, creaming, coalescence and Ostwald ripening, distinguishing between the differing effects of adsorbing and non adsorbing hydrocolloids. The attention is specifically paid to new understanding concerning the rheological and microstructural control of emulsion stability by non-adsorbing hydrocolloids, and the great potential of electrostatic protein-polysaccharide interactions at the oil-water interface to enhance emulsion properties.