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Документ Wheat arabinoxylans: structure, extraction and characteristics(2019) Kaprelyants, Leonyd; Pozhitkova, Liliia; Velichko, Tatiana; Bilyk, OlenaWheat bran is a by-product of conventional milling and is commercially available in large quantities. Beside its high content of dietary fibre it contains proteins, minerals as well as vitamins and others biologically active components. In recent years, there have been designed different approaches to incorporation of wheat bran in food products to optimize composition or physiological effects. Industrial wheat bran is one of the most representative available hemicellulosic rich products. Arabinoxylans are the predominant non-starch polysaccharides found in the structural matrix of cell walls in wheat grains, being present in large quantities in wheat bran, accounting for up to 15-20% of its composition. Their physicochemical properties define their functionality which can be beneficial in cereal-based products such as bread, where their addition could enhance the gluten matrix responsible for the aerated structure and quality of bread. A potential source of аrabinoxylans is its extraction from the wheat bran based low value as an end product of the milling process. The benefits of extraction are twofold, to enhance nutritional value wheat by-product reducing fibre content and produce a high value product for use as a functional ingredient in the bread making industry and in others foods. Extraction of arabinoxylans involves many possibilities for obtaining substances with different physicochemical properties, giving opportunity for integration in functional foods. Functional behaviour includes viscosity, water solubility, water holding capacity, oxidative cross linking and gel formation and foam stability, which are all reported to be affected by the physicochemical properties of arabinoxylans, as well as chain to chain interactions with other polymers and with the solvent. Currently no commercial supply of arabinoxylans is available in sufficient quantities to conduct functionality trials; therefore the objective of the current work was to study the feasibility of extracting arabinoxylans from the bran for future developing and scaled-up extraction process based on the analyzed methods and approachesДокумент The use of an enzyme preparation when using calcium acetate in wheat bread technology(2019) Bilyk, Olena; Kochubei-Lytvynenko, Oksana; Bondarenko, Yuliia; Chernyushok, OlgaAn important problem of bakery is the prevention of the main causes of spoilage of bread, namely the development of microorganisms, which, under favorable conditions, become activated and lead to complete unsuitability of the product for consumption. The spores of bacteria of the group of potato sticks are quite resistant to thermal effects, they remain viable even at temperatures close to 130 °C, but are sensitive to an acidic environment. The use of calcium acetate in the recipe of wheat bread to carry out a booming effect on microorganisms will also affect the quality of products. To improve the quality of such products, it is advisable to use amylolytic enzymes to intensify the fermentation of the dough and oxidative additives to reduce its stickiness and spreading. The object of research in the work is dough made from wheat flour of the first grade, the formulation of which includes calcium acetate, the enzyme preparation Alphamalt V and ascorbic acid. It is established that from the point of view of influencing the quality of finished products, a rational dosage of calcium acetate is 0.3 % by weight of flour. The optimal dosage of the enzyme preparation Alphamalt V is 0.015 % by weight of flour and ascorbic acid – 0.006 %. It is proved that the introduction of this composition of food additives improves gas removal ability by 15...20 % compared with the control and products containing only calcium acetate. The positive effect of the use of an enzyme preparation of amylolytic action along with calcium acetate on the lifting force of yeast has been established. This helps to intensify the fermentation of the dough and increase the specific volume and porosity of wheat bread. It is established that the use of a composition of food additives positively affects the elastic-elastic properties of the dough: the spreading of the dough balls decreases and the gas-holding ability increases by 10...13 % compared with products from calcium acetate. This leads to an increase in the specific volume and shape stability of bread. Thanks to the developed composition of food additives, it is possible to use calcium acetate to inhibit potato sticks without losing the quality of the finished product.Документ Studying the effect of electrospark treatment of milk whey on the process of its fermentation and quality of thermoacid cheese(2019) Kochubei-Lytvynenko, Oksana; Chernyushok, Olga; Bilyk, Olena; Bondarenko, YuliiaThe paper reports a study into the influence of electrospark dispersion of current-conductive granules of magnesium and manganese in the environment of milk whey on the process of its fermentation in the technology of making soft thermo-acid cheeses the type of "Adyheyskyy". The object of this study was milk whey, obtained from the thermo-acid settling of cheeses. To prepare the coagulant, it was treated in an electric discharge chamber with a current-conductive layer of magnesium or/and manganese granules manganese over 30...120 s. It has been established that the result of such a treatment of milk whey is the increased magnesium content, by 1.8 to 4 times on average, and the increased manganese content, by 1.5 to 3.8 times on average, depending on the treatment duration. It has been proven that it was characteristic, of all the examined samples, to demonstrate a natural growth of titrated acidity during fermentation. However, the samples enriched with mineral elements following the electrospark treatment over 30...60 s have shown a more intensive growth in titrated acidity. Similar results were obtained when using milk whey from cottage cheese. Although at the initial stages of fermentation (0...6 hours) the increase in acidity was somewhat slower, which has an objective explanation related to the effect of enhanced acidity of the starting whey (50...60 °T) on lactobacilli. It was established that the production cycle is significantly reduced in case of using the proposed technology of acidic whey-coagulant for making thermo-acid cheeses. There is also an increase in the utilization coefficient of technological equipment and its resources. A given technology does not require significant areas for the introduction of an innovative electro-physical technique, and, instead, given the reduced fermentation time, it contributes to reducing the number of containers involved in the preparation of coagulant. It has been established that the use of acidic whey, produced from raw materials enriched with magnesium and manganese, in the technology of thermo-acid cheese contributes to its enrichment with valuable mineral elements. It also provides for a more complete use of the protein potential of milk and, consequently, increases the thermo-acid cheese yield by 1.8...6.5 %Документ Studying the effect of the integrated bread baking improver "Mineral freshness super" on consumer properties of wheat bread(2019) Bilyk, Olena; Bondarenko, Yuliia; Kochubei-Lytvynenko, Oksana; Halykova, Esma; Fain, AlbinaScientists from the National University of Food Technologies (Ukraine) developed the integrated bread baking improver "Mineral Freshness Super" whose formulation includes nutritional supplements with the GRAS status. The integrated bread baking improver is composed of a functional base, white pharmacopoeial clay, and an active part ‒ the enzymatic preparations Alphamalt VC 5000 and Novamil 1500MG, maltodextrin, sunflower-derived fat-free lecithin, apple pectin, dry wheat gluten and ascorbic acid. Technological efficiency has been proven to use the integrated bread baking improver "Mineral Freshness Super" in the amount of 1.5 % by weight of flour in order to slow the staling of wheat bread, baked according to the accelerated technology. We have determined regularities in the influence of the integrated bread baking improver "Mineral Freshness Super" on quality of wheat bread. It was established that introducing it to dough results in an increase in the relative volume of products, improves shape formation, porosity, and reduces the duration of fermentation by three times, specifically to 20 min. It has been proven that products with the addition of the integrated bread baking improver "Mineral Freshness Super" retain freshness better, which is confirmed by the increase in the overall deformation of crumb, by a smaller layer under the crust, and by fewer layers of air in the products' crumb. We have observed more accumulation of dextrins and bisulfite binding substances in products when using integrated bread baking improver "Mineral Freshness Super", indicating the inhibition of staling and improvement in consumer properties. Results of our study prove the expediency of using the integrated bread baking improver "Mineral Freshness Super" in the technology of wheat bread to prolong its freshness up to 72 h when storing unpacked.Документ Investigation of influence of inulin made from cycoria on structural-mechanical properties of wheat dough(2019) Bondarenko, Yuliia; Bilyk, Olena; Kochubei-Lytvynenko, Oksana; Halykova, Esma; Fain, AlbinaBread made from wheat flour in chemical composition is not well balanced for vital ingredients. One of its drawbacks is that with a high content of carbohydrates in it there is little dietary fiber, therefore, it is promising to enrich it with inulin-compliant products. The inclusion of inulin made from chicory in the recipe of wheat bread to influence the formation of the rheological properties of the dough, which will affect the quality of the finished products. Therefore, the object of research in the work is the dough of wheat flour of the first grade, the recipe of which includes inulin made from chicory. During the research, inulin made from chicory «Cosucra» (Belgium) is used in the amount of 5, 10, 15 % by weight of flour. It is established that the addition of inulin leads to an increase in the elastic properties of the dough, especially with an increase in the dose of inulin by more than 10 %. Increasing the dose of inulin up to 15 % and more along with an increase in the elastic characteristics reduces the dough elasticity, causing a significant deterioration in the volume of products. It is proven that a decrease in the specific volume of products and an increase in the elastic characteristics of the crumb are the limiting factors of using inulin products in the formulation of more than 10 % by weight of the flour. Use in the formulation of inulin bread in the amount of 10 and 15 % by weight of flour due to the increase in the elastic properties of the dough leads to a significant deterioration in the volume of products. The taste and aroma of inulin products are inherent in wheat bread. Due to the inclusion of inulin wheat bread in the recipe, the products acquire prebiotic properties, however, the effectiveness of using inulin to improve the quality of finished products is possible with dosing 5 % by weight of flour. For greater enrichment of bakery products with dietary fiber, it is possible to use the dosage of inulin 10 % by weight of flour, but to apply technological measures to improve the quality of products.Документ Use of dried carrot pomace in the technology of wheat bread for elderly people(2019) Hryshchenko, Anna; Bilyk, Olena; Bondarenko, Yuliia; Kovbasa, Vladimir; Drobot, ViraThe paper considers the technological properties of dried carrot pomace obtained in the technology of organic direct pressing juices. Its use as a valuable source of food fibre and β-carotene in bread technology for elderly people has been substantiated. It has been established that dried carrot pomace has a larger particle size than flour, and its water absorption capacity is higher by 65%. A 5–15% dose of pomace makes the formation of dough longer by 1.5–6.5 min, significantly increases its viscosity and stability, as well as acidity. Due to the content of sugars available for yeast fermentation, the pomace contributes to the intensification of gas formation. The amount of wet gluten in pomace-containing dough decreases, as well as its water absorption capacity, and its resilience increases. This affects the structural and mechanical properties of dough, which has a decisive effect on the porous structure of finished products and their specific volume. A high quality of bread is achieved when the dose of dried carrot pomace is up to 5%, which helps to improve the colour and the taste. With an increasing dose, the specific volume and porosity of the products decrease. It has been proved that, due to the content of pectin and high hydrophilic properties, carrot pomace slows down the process of staling of bakery products. Calculations have shown that with the addition of 5% of the pomace, the content of β-carotene in 100 g of bread increases by 15 times, and the fibre content by 3.4 times. With the consumption of 277 g of such bread, elderly people’s daily requirement of β-carotene is satisfied by 100.8%, and the that of dietary fibre by 4.1%.Документ Object-oriented design of packaging machines on the principles of mechatronics(2018) Gavva, Oleksandr M.; Kryvoplias-Volodina, Liudmyla; Kokhan, OlenaВ даній роботі наведені результати дослідженнь, які було проведено з метою формування основних принципів об’єктно-орієнтованого проектування пакувальних машин на засадах мехатроніки. Розроблення сучасних мехатронних пакувальних машин потребує розв’язання складних задач в яких враховуються взаємозв’язки між різними складовими, їх реакцію на зовнішні та внутрішні дестабілізуючи фактори. Для розв’язання таких задач запропоновано застосувати методи об’єктно-орієнтованого проектування. Розроблено топологію об’єктно-орієнтованого конструкційно-технологічного проектування пакувальної машини на засадах мехатроніки. На першому етапі проектування проведено аналіз технологічного процесу формування транспортного пакета в подальшому на основі засад SADT сформовано ієрархічна структура машини, побудовані фукціональні та структурні моделі, проведено декомпозицію службової функції машини, розроблена функціонально-структурна схема машини. Функціонально- структурна схема машини ведення параметричного синтезу із вибором найкращих або оптимальних значень геометричних, кінематичних, динамічних та енергетичних параметрів. This paper presents the results of research that was conducted with the aim of forming the main principles of object-oriented design of packaging machines based on mechatronics. The development of modern mechatronic packaging machines requires the solving of complex problems, which take into account the interconnections between different components, their reaction to external and internal destabilizing factors. To solve such problems applying of object-oriented design methods was proposed. The topology of the objectoriented design and technological design of a packaging machine on the basis of mechatronics was developed. In the first stage of the design, the analysis of the technological process of transport package formation was carried out, the basis of the SADT basis was formed the hierarchical structure of the machine, the functional and structural models were developed, the decomposition of the service function of the machine was made, the functional and structural scheme of the machine was developed. Functional-structural scheme of the machine for conducting parametric synthesis with the choice of the best or optimal values of geometric, kinematic, dynamic and energy parameters.Документ Применение гуммиарабика и продуктов переработки ягод(2019) Оболкина, Вера Ильинична; Кохан, Елена Александровна; Кепканов, Юрий АнатольевичВ данной работе указаны подробные характеристики гумvиарабика: его функциональные свойства, особенности строения и применение в кондитерской промышленности. Наведены основные пищевые добавки на основе данного структурообразователя. Отмечена перспективность использования данного ингредиента в сочетании с ягодным сырьем в технологии сахаристых кондитерских изделий.This work provides a detailed description of gum arabic: its functional properties, structural features, and application in the confectionery industry. The main food additives based on this structure former are given. The perspective of using this product in combination with berry raw materials in the technology of sugar confectionery was noted.Документ Деякі підходи до мінімізації енерговитрат у підіймально-опускному пристрої пакетоформувальної машини(2014) Гавва, Олександр Миколайович; Кохан, Олена Олександрівна; Кривопляс-Володіна, Людмила ОлександрівнаВ статті приведені результати досліджень раціональних параметрів підіймально-опускного пристрою пакетоформувальної машини за критерієм мінімізації витрат енергії на операцію формування транспортного пакета. Сформульовано показник якості та аналітично виражена задача оптимального керування, що зводиться до двох точкової граничної задачі і дає можливість визначити оптимальні параметри збудження та руху робочих органів пристрою. Функція керування забезпечує потрібне задане позиціонування робочого органу пристрою під час виконання технологічної операції. To the article the results of research of rational parameters of lifting-movable device are driven machine for a packet, on the basis of criterion of minimization on the expense of energy on the operation of transport packet assembly. The index of quality is reasonable and the task of optimal management, that over is brought to the twoborder task and gives an opportunity to find the optimal parameters of excitation and motion of working organs of device, is analytically described. A management function provides the necessary positioning of working organ of device during execution of technological operation.Документ Complex indicator of quality of sugars and sugar substitutes and their use in the production of confectionery products(2018) Dorohovich, Antonella; Dorohovich, Victoriya; Mazur, LiubovA comprehensive indicator of the quali-ty of sugars and sugar substitutes was calculated according to the principles of quality measurement. The calculation showed the following values of the complex index of sugars’ quality – sucrose, glucose, fructose, maltose, lactose, tagatose, tre-halose: 0.53, 0.46, 0.72, 0.44, 0.26, 0.81, 0.44, 0.47 respectively, and sugar substitutes – sorbitol, xylitol, iso-maltotol, maltitol, erythritol, lactitol: 0.34,0.42, 0.37, 0.47, 0.86, 0. 37 re-spectively.