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Документ Thermodynamic analysis of the thermal-technological complex of sugar production: criteria for energy efficiency of an enterprise(2021) Samiilenko, Serhii; Bondar, Vladimir; Piddubnyi, Volodymyr; Bilyk, Olena; Shutyuk, Vitaliy; Fedoriv, ViktorA procedure for analyzing the effectiveness of using fuel and energy resources (FER) in sugar production, based on the developed idealized circuit of the thermal-technological complex (TTC) as the base for comparison was presented. This procedure makes it possible to quantify the level of perfection of existing and proposed thermal circuits, as well as the impact of measures for enhancing energy efficiency on their perfection. By idealizing technological and energy processes, a hypothetical TTC was synthesized, for which the minimum possible energy and entropy characteristics are determined. Under these conditions, the minimum possible heat consumption for the implementation of technological processes according to the classical heat technology circuit was calculated – 118.40 MJ/t; a "minimum" total increase in entropy from irreversible processes of the HTC – 314.68 kJ/(t•K); a minimum complex magnitude of specific consumption of conventional fuel – 0.8 % to m. b. The determined characteristics are absolute criteria for the efficiency of sugar production systems, since it is impossible to reach lower values under existing technology, quality of raw materials and other conditions. The content of the criteria of energy efficiency of TTC was stated and the system of coefficients was proposed: coefficient of total energy efficiency of the TTC, coefficient of energy efficiency of the system of heat supply of the technological processes and coefficients of energy efficiency of internal and external structures of the TTC. The proposed criteria provide an objective and thermodynamically correct characteristic of the TTC of different structures. The presented results of analysis of various measures for increasing the energy efficiency of sugar production show that only a gradual comprehensive reconstruction of an enterprise makes it possible to consistently reduce the FER consumption for technological needs, approaching the boundary values.Документ Biological value of tomato processing by-products(2021) Benderska (Dushchak), Olga; Bessarab, Alexander; Shutyuk, Vitaliy; Iegorov, Bogdan; Kashkano, MarianaThe article analyzes the biological value of secondary products of tomato processing, namely tomato seeds, which, for the most part, is not considered as an object of processing. The use of secondary raw materials formed in the production of tomato products as a source of biologically active substances with their subsequent use in food technology is proposed. The results of theoretical and experimental studies of the biological value of tomato seeds. It has been found that tomato seeds have a high nutritional and biological value due to the high concentration of proteins, lipids, and carbohydrates. У статті проведено аналіз біологічної цінності вторинних продуктів томатопереробки, а саме томатного насіння, що, здебільшого не розглядається в харчовій промисловості як об’єкт перероблення. Запропоновано застосування вторинної сировини, що утворюється при виробництві томатопродуктів – томатного насіння, – як джерела отримання біологічно активних речовин з подальшим їх використанням в технологіях харчових продуктів. Наведено результати теоретичних та експериментальних досліджень фізико-хімічного складу томатного насіння.Документ Study of the use of edible powders in tomato sauce technologies(2018) Benderska (Dushchak), Olga; Bessarab, Alexander; Shutyuk, VitaliyIn the article, the technology is considered for the production of edible powders from vegetal raw materials (berries). The technology for producing powders from berries is developed to produce a high-quality product in which all ingredients of raw materials are kept in a concentrated form.Документ Research of fatty acid composition of tomato seeds(2018) Benderska (Dushchak), Olga; Bessarab, Alexander; Shutyuk, VitaliyIn the article, the technology is considered for the production of edible powders from vegetal raw materials (berries). The technology for producing powders from berries is developed to produce a high-quality product in which all ingredients of raw materials are kept in a concentrated form.У статті розглянуто технологічні властивості харчових порошків із ягід. Наведено результати теоретичних та експериментальних досліджень якості порошку із чорниці, отриманого методом сушіння з використанням валкової сушарки та подальшим його подрібненням. Дослідження показали, що порошок чорниці є багатим джерелом вітамінів, антиоксидантів та комплексів фенольних сполук.Документ Research of drying of brewer pellets aimed at increasing of its efficiency and lowering of power consumption(2016) Sukmanov, Valeriy; Bessarab, Alexander; Shutyuk, Vitaliy; Stefanov, StefanThis paper presents the results of research of the drying process in the brewer pellets in aerovibrofluidized bed. The kinetics of drying of pellets in the suspension bed has been experimentally studied. We have received the generalized drying curve of brewer pellets at different process conditions. The generalized drying curve received as a collocation of the drying curves of brewer pellets at different process conditions is an indication of constant value of speed multiplied by time of drying, which simplifies the calculations of changes in moisture content during certain periods of the heat treatment of the product.We offered the relative ratio of energy consumption; proportionality factor of performance and bed depth; qualified expenditure power consumption indicator, which allow to reasonably choose conditions of brewer pellets drying and significantly improve the value of energy saving performance indicators of the drying process. There have also been introduced the parameters of qualified expenditure power consumption and the non-dimentional coefficient of power consumption.Документ The research of the amount of heavy metals and nitroso compounds in concеntrated tomato products(2016) Shutyuk, Vitaliy; Vasylenko, Sergei; Bessarab, Alexander; Benderska (Dushchak), OlgaThe constant selling race results in need for improving the quality of nutrition products among in-house food and pharmaceutical processing industries, which is an all-important key to success on the consumer market. This requires constant improvement of the product producing technologies. The topical problem of quality is the presence of heavy metals and nitroso compounds in the products. The topical problem of quality is the presence of heavy metals and nitroso compounds in the products. The research aimed at studying the changes in the heavy metal concentration levels (including Zn, Cu, Pb) in tomato products at their thickening has been conducted at the national University of Food Technologies.Документ Analysis of variants of solid fuel production from sugar industry waste and conditions needed for its burning(2015) Shutyuk, Vitaliy; Vasylenko, Tatiana; Bessarab, Alexander; Samiilenko, SerhiiThe use of alternative fuel and energy resources should be considered as the strategic approach to solving energy issues of Ukraine’s economy. Currently the potential capabilities of growing sugar beet in Ukraine are twice as good as the need for sugar production support. On a total mass basis the major part of solid waste of sugar industry (up to 75…83 % in relation to the mass of processed sugar beet) accrues to pulp. Currently the most of pulp is not used and has to be taken to stockpiles or fields before the start of the new sugar campaign. Potentially, the amount of pulp which can be used for energy needs takes up 4,5…5 million tons per year, or in conversion to dry basis - 330…370 thousand tons. There are two possible ways of its use: use of dried pulp as secondary fuel and direct firing of pressed pulp.Документ Water retention capacity of sugar beet pulp dried by various methods(2015) Ivashchenko, Natalia; Shutyuk, Vitaliy; Bondar, Vladimir; Ryabchuk, AlexanderDried sugar beet pulp should become one of the main ingredients of cattle forage in Ukraine, and so production of such pulp is a very important task, given the necessity of processing by-products of the sugar industry in the absence of large cattle-breeding complexes. Materials and methods. Fresh sugar beet pulp has been used as a food product in a form of an extracted chopped straw of 50 micrometers to 1 mm, with the moisture content of 76 to 80 %. Researches with application of the convection drying method have been conducted in the DNG-9035A drying cabinet. The water retention capacity was determined as a ratio of the amount of water retained by the fibres and remaining in the test tube after centrifuging, and the corresponding amount of dry substances (accuracy ±1 g of water/g of dry substances). Based on the conducted experiment analysis, it has been determined that the pulp dried by the low-temperature method mostly swells in the first 15 to 20 minutes. Within this time period, soaking up to the recovery coefficient β = 0,84…0,89 takes place. The maximum value of the recovery coefficient amounts to 0,93 per 30 minutes for the pulp dried with hot air at the temperature of 100 °С. As a result of conducted experiments, we have determined that the granulated pulp dried under such method swells within the first 20 minutes, whereas the pulp shreds swell within the first 80 minutes. Within this time period, soaking up to β = 0,69 takes place. The maximum value of the granulated pulp recovery coefficient amounts to 0,76 per 35 minutes. However, afterwards, due to mechanical damages in the process of granulation, the product loses its shape completely, and turns into a liquid powder concentrate. The maximum value of the pulp shreds recovery coefficient amounts to 0,78 per 105 minutes. An excessive heat strain per each unit of the material causes considerable destruction of the capillary porous pulp structure, and formation of a crust on the surface, therefore moisture penetration into the material is complicated, and so the liquid interacts with the solid material structure quite slowly. Moisture does not penetrate into destructed cells, and fills open capillaries and pores of the material only. More destructed structure of the pulp facilitates renewal of initial properties as a result of moisture absorption. However, the ability to absorb moisture after drying is one of the necessary conditions determining the quality of final product.Документ Analysis of the process of formation of N-nitrosodimethylamine in brewer’s malt(2014) Shutyuk, Vitaliy; Bessarab, Alexander; Haralanova, Temenuzhka; Vasylenko, SergeiThe article deals with the issues of carcinogenic substances formation in the manufacture of beer. It is shown that the basic technological process, that influences the N-NDMA accumulation in beer, is brewer's malt drying. The determining factor, influencing the N-NDMA content in malt, is the concentration of nitrogen dioxide at the entrance to malt layer. In the course of research, drying conditions typical for dryers of «Latvian Academy of Agriculture» type, one-deck dryers and apparatuses on malt manufacturing in combined way were secured. The measuring of nitric oxides was carried out by the means of gas- analyzer of 645 HL 20 type, the principle of operation of which is based on chemiluminescent method of determination of nitric oxide. More intensive absorption of nitrogen dioxide were observed during the first stage (constant speed) of drying due to the large number of free moisture presence in malt – a good nitrogen dioxide absorbent. The concentration of nitrogen dioxide in the drying agent has the greatest impact on intensification of N-NDMA formation processes in malt, that is recorded in all experiments. That is why in order to achieve guaranteed quality of the product, one should establish the limit of concentration of NDMA in malt equaling 15 mcg/kg. Drying of malt with drying agent with concentration of nitric dioxide up to 0,4 mg/m3 guarantees concentration of NDMA lower than this limit. This concentration should be limiting in the field of development of modern heating vent systems.Документ Ways of reducing nitrogen oxides in the drying agent to Improve beet pulp quality(2014) Shutyuk, Vitaliy; Bessarab, Alexander; Vasylenko, SergeiThe article deals with the analysis of nitrogen oxides NOx formation in the agent for beet pulp during combustion process of various fuels. Various methods of reducing the nitrogen oxides concentration, formed in the fuel combustion conditions at high temperatures, are given. It is established that the output of nitrogen oxides during gas combustion is mainly determined by the maximum temperature of the combustion products and their rate of cooling. It is shown that the nitrogen oxides toxicity determines the overall level of toxicity of combustion products of coal and fuel oil on 40...60 % and 92…98 % of natural gas. Radical method to eliminate NOx is a noncontact method of preparation of the drying agent.