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Документ Analysis of diffuse reflectance spectra of powdered milk and their relationship to technological parameters(2014) Belinska, Kristina; Falendysh, Natalia; Nosenko, Volodymyr; Litvynchuk (Vorontsova), SvitlanaIn order to improve products for baby food a research of animal milk has been conducted. The study of diffuse reflectance spectra of various food products makes it possible to determine the different physical and chemical characteristics. It was found that these studies allow to analyze the composition of products, and to identify similarities and differences in the samples.Документ Using of infrared reflectance spectra of sunflower meal for determination its moisture content(2013) Litvynchuk (Vorontsova), Svitlana; Hutsalo, Inna; Nosenko, Tamara; Nosenko, VolodymyrIn this work we have studied the near-infrared reflectance spectra of sunflower meal to develop of calibration equation for moisture content determination. Sunflower meal samples with different humidity that varied from 5 to 19 % were investigated. Investigations were carried out on the spectrometer „Infrapid -61” in the range of wavelength 1330-2370 nm through 10 nm. It was detected that 1460 and 1930 nm wavelengths are characteristic for moisture content determination of sunflower meal using reflectance coefficient. Analysis of first and second derivatives from the optical density spectra gave possibility to detect their characteristic wavelengths, which were moved to low wavelengths region and were located at 1400 and 1890 nm for the first derivative of the optical density spectra and at 1370 and 1860 nm – for the second derivative of the optical density spectra. Calibration equations are developed and value of probable approximation are obtained. It is possible to determine moisture content of sunflower meal using wavelength mentioned above.Документ Refinement of the physical and chemical methods for the determination of sugars(2013) Deriy, Elena; Litvynchuk (Vorontsova), Svitlana; Meletyev, Anatoly; Nosenko, VolodymyrThe purpose of the work is the comparison of the main existing methods for the determination of sugars to identify the most accurate and easy-to-use in the brewing industry. Experimentally there are optimal methods for determination of sugars for the use in laboratory and industrial conditions of the brewing industry. The correlated coefficients were determined between the results obtained by different methods for the adequate reflection of the main components of sugar share of wort and beer. The essential practical conclusion of the research is the methods for determination of sugars have a sufficiently high accuracy in the determination of the maltose concentration in wort. These methods are the most suitable for the control of kinetics and regulation of production processes.Документ Analysis of near infrared reflectance spectrum of rape seed with different content of erucic acid(2013) Nosenko, Tamara; Hutsalo, Inna; Nosenko, Volodymyr; Levchuk, Irina; Litvynchuk (Vorontsova), SvitlanaThe objective of this study was to analyze of reflectance spectrum in near-infrared region of rapeseed with different erucic acid content and to choose the most informative wavelength for development of calibration equation. Near–infrared reflectance spectra at 1330-2370 nm were measured for rape seed with high and low erucic acid content. The fatty acid composition of seed oil were determined by gas-liquid chromatography. We have detected difference in absorbance level between low and high erucic acid seed in the range of 1700-1860 and 1930-2370 nm. The first derivative of reflectance spectra were analyzed and wavelength set are proposing for development of calibration equation of erucic acid content in rape seed. Our data could be used for determination of erucic acid content in rape seed by near–infrared reflectance spectroscopy.Документ Sledovani vlivu vysokofrekvencniho zareni na kontaminujici mikrofloru v cukrovarnicke vyrobe(2000) Reshetnyak, Irina; Shtangeeva, Nadiya; Nosenko, VolodymyrВ роботі вивчався вплив надвисокочастотного випромінювання на контамінуючу мікрофлору цукрового виробництва.