Статті
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7372
Переглянути
12 результатів
Результати пошуку
Документ Effects of protein and carbohydrate ingredients on colour of baked milk products(2024) Mandiuk, Olena; Lohinova, Anna; Arsenieva, Larisa; Petrusha, Oksana; Polishchuk, GalynaIn the CIE Lab system, only the coordinates “a” and “b” should be used to characterize the color change of milk of 2.5% fat and cream of 10% fat during heat treatment at 95–97 ⁰C for 160–180 min, as the L indicator (light level) is not sufficiently informative. According to the selected coordinates, rational ranges were established as a criterion for the completeness of the Maillard reaction for baked milk and cream, in particular for coordinate “a” in the range from 1.5 to 2.0 units, for coordinate “b” from 11.5 to 13.0 units. The application of whey protein concentrate, hydrolysed demineralized whey concentrate, and glucose-fructose syrup, which contain monosaccharides and proteins, significantly enhanced the Maillard reaction. The recommended values for color coordinates of cream with milk protein and carbohydrate ingredients were achieved during the simmering process. For cream with whey protein concentrate, this occurs at a minimum of 21 min; for cream with hydrolysed whey concentrate at a minimum of 28 min, and for cream with glucose-fructose syrup and whey protein concentrate at a minimum of 18 min. The samples with whey protein concentrate and glucose-fructose syrup, including those one with whey protein concentrate, showed an excellent level of quality in terms of sensory characteristics after 20 min, while the sample with hydrolysed whey concentrate demonstrated this after 30 min of simmering. These results correlated with the rational duration of cream simmering to achieve the recommended degree of color. A slight decrease in acidity was observed in all cream samples during the heating process. The reduction in the duration of the simmering process of dairy products with simultaneous achievement of recommended color characteristics will contribute to a significant reduction in heat energy consumptionДокумент Formation of technological indices of dry powder of cabbage(2018) Niemirich, Oleksandra; Vasheka, Oksana; Petrusha, Oksana; Pogozhikh, NikolayOne of the resource-saving methods of drying, from the point of view of preserving food and biological value, providing the appropriate recovery properties of dried food products (DFP) and energy intensity of the process, is drying with mixed heat supply (MHS drying). Одним з ресурсозберігаючих методів сушіння, з точки зору збереження харчової та біологічної цінності, забезпечення відповідних відновлювальних властивостей сушених харчових продуктів (СХП) та енергоємності процесу, є сушіння зі змішаним теплопідведенням.Документ Effect of banana powder and butter on the formation of the crystalline phase of sugar fondant(2018) Ianchyk, Mariia; Niemirich, Oleksandra; Vasheka, Oksana; Petrusha, Oksana; Pogozhikh, NikolayThe aim of this research was to study the influence of the selected ingredients on the process of formation of the crystal phase of sugar fondant, which is the basis for the confectionery semi-finished product. Проведено дослідження впливу суміші масла вершкового, порошку банану і поверхнево-активних речовин (ПАР) на теплофізичні властивості і структуру кондитерського напівфабрикату для оздоблення борошняних кондитерських виробів.Документ Assessment of color of meat using the method of computer colorimetry(2016) Petrusha, Oksana; Niemirich, OleksandraIn the article is considered a possibility to use the accessible modern digital technique: flatbet scanners, digital photocameras and web-cameras for determination of color of foodstuff. У статті розглядається можливість використання доступної сучасної цифрової техніки: планшетних сканерів, цифрових фотоапаратів та веб-камер для визначення кольору харчових продуктів.Документ Edible coatings – environmental replacing of traditional candy paper wrapper of «Korivka» candies(2018) Shulga, Oksana; Prutulska, Natalia; Petrusha, Oksana; Smirnova, ElizabethThe article presents a study on the changes occurring in the qualitative and quantitative characteristics of “Korivka” fondant candies when replacing traditional paper wrapper with edible coating. It is expedient to use edible films and coatings for confectionery products in order to comply with the requirements of the Directive 94/62 /EU of the European Parliament and Union on Packaging and Packaging Waste, aimed at minimizing packaging materials waste. Edible coating is made of natural polymers. The proposed composition of edible coating is completely utilized due to its use along with candies.Документ Technological properties of the powder made from jerusalem artichoke obtained by the method of drying with mixed heat supply(2017) Niemirich, Oleksandra; Melnyk, Oksana; Petrusha, Oksana; Havrysh, Andrey; Koval, Olga V.Present work addresses technological properties of powder made from Jerusalem artichoke, formed by the method of drying with mixed supply of heat, compared to traditional convection. В статті розглядаються технологічні властивості порошку, виготовленого з топінамбуру, виготовленогометодом сушіння з змішаним подаванням тепла в порівнянні з традиційною конвекцією.Документ Restoring and emulsifying properties of the dried meat semi-finished product(2017) Niemirich, Oleksandra; Pohozhykh, Mykola; Petrusha, Oksana; Havrysh, Andrey; Vasheka, OksanaВивчено технологічні властивості висушеного м'ясного напівфабрикату, виготовленого методом змішаного теплопідведення. На основі проведених досліджень розроблено математичну залежність комплексної характеристики сушеного м’яса від температури сушіння та ступеня дисперсності продукту. The technological properties of the dried meat semi-finished product made by the DMSF-drying (mixed heat supply) method are studied, on the basis of which the mathematical dependence of the complex characteristic of the SMC on the drying temperature and the degree of product dispersion is difficult.Документ Investigation of the effect of vegetable powders into aqueous and oil phase in butter paste(2015) Vasheka, Oksana; Niemirich, Oleksandra; Petrusha, Oksana; Drozd, NataliaНаведено методику збагачення масляної пасти суміші природних мікроелементів насіння білого кунжуту та порошків з моркви та помідорів, одержаних шляхом сушіння холодним розпиленням у кількості 2%, 8% та 4% відповідно. На підставі аналізу мікроструктур вивчено структурні елементи, які утворювали компоненти рослин з жирною та водною фазами солоної масляної пасти, а також визначали розмір і розподіл крапель плазми. Методом мікроструктурного аналізу встановлено взаємодію компонентів рослинної сировини з жировою та водними фазами та масляною суміші, виявлено формування структури агломераційної сітки. Дослідження кристалізації жирової фази визначали за допомогою диференціальної скануючої калориметрії. Ці результати вказують на те, що є компоненти рослинної сировини, які змінюють кристалізацію жирової фази продукту. The paper presents a method of enriching buter paste complex natural mixture of micronutrients by a slurry of white sesame seeds and powders from carrot and tomatoes obtained by cold spray drying, in amounts of 2%, 8% and 4% respectively. On the basis of microstructure analysis, we studied the structural elements that formed plant components with the fat and aqueous phases salt butter paste, as well as we determined the size and distribution of droplets characterized by plasma product. The method of microstructure analysis of the interacting components of vegetable raw materials with fatty and aqueous phases and oil mixture revealed the formation of sinter mesh structure. The investigation of crystallization of fat phase was determined by differential scanning calorimetry. These results indicate that there are components of plant raw materials which alter crystallization of the fat phase of the product.Документ The method of determination of the sorption capacity of activated carbon by gas chromatography(2017) Naumenko, Ksenia; Frolova, Natalia; Petrusha, Oksana; Chepel, NataliaThe article analyzes the possibility of gas chromatography use for determination of sorption capacity of adsorbents on the example of activated carbon BAC-A. The offered method provides the use of gas chromatograph with flame-ionizing detector and with nozzle geyser that is filled with studied adsorbent. At that the isotherms of absorption of substance are constructed by manifestation curve - desorption branch of substance peak on chromatogram.As a result the isotherms of absorption of isoamylol and camphor on activated carbon were constructed and the values of specific sorption capacity for these substances were calculated.This method allows receive fast and precisely the data about absorption characteristics of adsorbent and also adapt the conditions of the study using gas chromatography to the real conditions of adsorption of substances by studied adsorbent (temperature,adsorbent concentration in vapor phase and so on).Документ The use of gas chromatography in determining the sorption capacity of the adsorbent(2017) Naumenko, Ksenia; Frolova, Natalia; Petrusha, Oksana; Chepel, NataliaThe research was carried out to determine the specific absorption capacity of activated carbon BAU-A and porous polymers such as polysorb-1, polysorb-10 and tenax BS using the gas chromatography method. It allows to predict their performance characteristics and possibilities of use in adsorption systems for the capture of aromatic substances during the concentration of juices and extracts