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Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7372
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Документ Measures to prevent emergency situation at a dairy plant(2014) Ryabokon, Natalia; Slobodyan, Olga; Zaets, Vira; Pukhlyak, AnastasiaУ статті визначено вимоги до проектування та розміщення молоко-переробних підприємств. Наведено основні стадії розвитку, передумови й ознаки виникнення аварійних ситуацій на таких підприємствах. The article defines the requirements for the design and placement of milk-processing enterprises. The main stages of development, preconditions and signs of emergencies in such enterprises.Документ Effect of temperature on the process of pressing organic raw materials(2014) Rindyuk, Dmitry; Ryabokon, NataliaThe process of extrusion pelletizing particulate materials, such as sunflower and buckwheat husk, oak and pine chips, wheat straw and bran has been considered. It was investigated the effect of temperature of raw materials, compacting pressure and the diameter of the press-matrix on quality of fuel pellets.Документ Technological features of combining condensed canned milk with sugar and fruit-berry syrups during processing(2014) Ryabokon, Natalia; Rindyuk, Dmitry; Shpak, Maksim; Komisar, KseniaA mathematical model of combining milk and plant products was built on the basis of dependency of mass fraction of solids condensed canned milk (CCM).with sugar and FBS of mass fraction of solids milk-sugar mixture and the temperature of intensified lactose crystallization. Taking into consideration the rheological characteristics and constructive-technological parameters, the degree of homogeneity consistency and duration of formation of condensed milk with sugar and fruitberry syrup "cranberry-blueberry" were studied.Документ Choosing fruit - berry fillings for condensed сanned milk with sugar(2014) Ryabokon, Natalia; Rindyuk, DmitryThe rheological and organoleptic properties of condensed canned milk with sugar and fruit fillings were determined. The syrups’ and jams’ usage in the technology of condensed canned milk with sugar reduces the viscosity of finished products and increase the length of the structures destruction in products with fruit jam. We studied the impact of fruit-berry jam on the indicators of conditional dynamic threshold fluidity and fluidity ratio of condensed canned milk with sugar and the possibility of losing the product’s fluidity during storage. In the CCM recipes with sugar and fruit - berry fillings, the preference should be given to fruit-berry syrup.