Статті
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7372
Переглянути
7 результатів
Результати пошуку
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 micronutrient profile of medicinal plant extracts(2021) Zheplinska, Mariia; Mushtruk, Mikhailo; Vasyliv, Volodymyr; Kuts, Anatoly; Slobodyanyuk, Natalia; Bal-Prylypko, Larysa; Nikolaenko, Mykola; Kokhan, Olena M.; Reznichenko, Yuriy; Salavor, OksanaМетою даної роботи є встановлення мікроелементного складу екстрактів і настоїв з лікарської сировини – календули лікарської та меліси лікарської. Встановлений мікроелементний профіль включає дані щодо вмісту таких макро- та мікроелементів, як кальцій, калій, натрій, залізо, цинк, мідь в екстрактах і настоях з меліси лікарської та календули лікарської. Серед макроелементів переважає натрій, перевага якого проявляється в календулі лікарській при настоюванні. Велика кількість кальцію також переходить у водно-спиртовий настій з календули лікарської. Переважаючими мікроелементами у водних екстрактах календули лікарської є мідь і цинк. Порівнюючи отримані результати кількості мікро- і макроелементів, які перейшли в екстракти, можна ствердно сказати, що календула лікарська більш багата цими речовинами. Оскільки настої та екстракти рекомендовано додавати як додатковий інгредієнт до овочевих та фруктових соків, відмічено їх позитивний вплив у напрямку забезпечення організму людини у рекомендованій добовій потребі калію та натрію. За результатами проведеного дослідження екстракти та настої меліси лікарської та календули лікарської можна розглядати як незамінне джерело мікроелементів для збагачення фруктово-овочевих соків серед консерв оздоровчого призначення. The purpose of this work is to determine the trace element composition of extracts and infusions from medicinal raw materials - medicinal calendula and medicinal lemon balm.The established micronutrient profile includes data on the content of such macro- and microelements as calcium, potassium, sodium, iron, zinc, and copper in extracts and infusions from Melissa officinalis L officinalis L and Сalendula officinalis. Sodium predominates from certain macronutrients, the superiority of which is manifested in Сalendula officinalis when infused. A large amount of calcium also passes into the aqueous-alcoholic infusion from Сalendula officinalis. Copper and zinc prevail among the determined microelements in water extracts of Сalendula officinalis. Comparing the results obtained, we can say in the affirmative about the micro- and macro elements that have passed into extracts that Сalendula officinalis is richer in these substances. Because infusions and extracts are recommended to be added as an additional ingredient to vegetable and fruit juices, their positive infusion on the human body will increase the recommended daily requirement of potassium and sodium. Based on the results of this study, extracts and infusions of Melissa officinalis L and Сalendula officinalis can be considered as an essential source of micronutrients for enriching fruit and vegetable juices in canned food for health purposes.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.Документ The influence of cavitation effects on the purification processes of beet sugar production juices(2021) Zheplinska, Mariia; Mushtruk, Mikhailo; Vasyliv, Volodymyr; Sarana, Viktor; Gudzenko, Maxim; Slobodyanyuk, Natalia; Kuts, Anatoly; Tkachenko, Serhii; Mukoid, RomanIn the juices of sugar beet, the viscosity of the produced viscosity is determined. They contain sugars and non-sugary compounds. If they are in the form of associated or complex compounds, then when their state changes. Well under the action of external factors or at their removal from a solution it is obligatory. Its rheological properties will also change. Therefore, with the help of determining the viscosity, it is possible to conclude the complex processes that take place in juices under the action of the effects of vapor condensation cavitation, namely: the force between Leculiary bonds, the size of molecules, and the length of chemical bonds, etc. The paper presents studies of the influence of vapor-condensation cavitation effects on the change of such rheological properties of cell and diffusion juice as viscosity and surface tension. The viscosity of the steam treated juice is affected by complex transformational changes that occur with the associated compounds under the effects of vapor-condensation cavitation, which leads to their destruction and this leads to a decrease in their molecular weight and changes in concentration. Studies have shown that with increasing steam consumption for juice processing in the range of 0 – 1.5% by weight of juice the upper tension increases. Such legitimacy is also an indirect confirmation of the processes of destruction of the association. important compounds of diffusion juice under the influence of the effects of steam condensation cavitation.Документ Studying the processing of food dye from beet juice(2019) Sheiko, Tamila; Tkachenko, Serhii; Mushtruk, Mikhailo; Vasyliv, Volodymyr; Deviatko, Olena; Mukoid, Roman; Bilko, Marina; Bondar, NikolaiThe manuscript describes a new method of red beet processing and the technology of manufacturing food colorant from the juice concentrate, which is natural, safe and useful analogue to existing expensive offers on the market of similar goods that have chemical origin not useful for regular consumption. Nowadays in order to give to food products a colour, close to natural coloring of fruits and vegetables, expensive synthetic dyes are used, which might have cancer-inducing effect when being accumulated by human organism. Therefore improving the technology for producing food grade dye from red beet juice is remarkably important task. Currently, there is a problem for vegetable processors – pectin substances complicate the process, like the illumination of juice and negatively affect its storage capacity. The article below reveals and substantiates the necessity of using a natural carbon-containing adsorbent shungite for the purification of beet juice from pectin substances. On the basis of the study, the authors suggest a more cost-effective way of producing a food dye from juice concentrate, which allows avoiding usage of expensive enzyme processing additives.Документ Features of biodiesel production from waste oils and technical animal fats(2018) Mushtruk, Mikhailo; Vasyliv, Volodymyr; Mukoid, Roman; Boiko, Petro; Bondar, NikolaiWaste cooking oil has always been an environment problem in food factories. Converting the feedstock oil into biodiesel will reduce this problem. This project will not only save environment but also cost.