C o n g r e s s 8th Central European C ongress on Food Food Science fo r Well-being . . . 23-26 May 2016, Kyiv, Ukraine I 8 th C entral E uropean C on gress on Food Food Science fo r Well-being 23-26 May 2016, Kyiv, Ukraine UNDER THE AUSPICES OF: IUF0ST * * i t EFFoST % * * GHI -fcHGDGI Association BOOK OF ABSTRACTS SPONSORED BY: ОБОЛОНЬ engineering for a better world Ц а р х л іб НАЦІОНАЛЬНА АСОЦІАЦІЯ ВИРОБНИКІВ ДИТЯЧОГО ХАРЧУВАННЯ, МОЛОЧНОКОНСЕРВНОЇ ТА СОКОВОЇ ПРОДУКЦІЇ "УКРКОНСЕРВМОЛОКО" INTERNATIONAL FOUNDATION FOR SCIENCE Kyiv, 2016 8th Central European Congress on Food 2026 3 23-26 May Food Science for Well-being 1 2026, Kyiv Oksana TOPCHIY, Evgenii KOTLIAR VEGETABLE OILS UTILIZATION IN THE RECIPES OF MEAT PATES ............................................................ 170 Svitlana OLIINYK, Anatoliy KUTS, Lesya TARASYUK INNOVATIVE TECHNOLOGY OF ALCOHOL DRINKS....................................................................................... 171 Inna ZINCHENKO, Vita TERLETSKA RESEARCH OF PRODUCTION PROCESS OF CEREAL-BASED SNACKS FOR SOLDIERS ........................... 171 Yuliya ZVYAGINTSEVA-SEMENETS, Olena KOBYLINSKA, Yuliya KAMBULOVA LOW-CALORIE CREAMS BASED ON FRESH MILK CREAM............................................................................. 172 Natalia BREUS, Oksana BASS, Lyudmila MANOHA, Galyna POLISHCHUK COMPOSITION MODELING OF ICE-CREAM CONTAINED STARCH SYRUP.................................................. 172 Oksana PODKOVKO,\Tamara RASHEVSKA YAI THE MICROSTRUCTURE OF WATER SOLUTIONS FROM RED BEET ADDITIVES INVESTIGATION FOR USING IN THE BUTTER PASTE ............................................................... 173 Alexander BESSARAB, Raisa PA VLYUK, Victoria POGARSKA, Katerina BALABAI, Inna BAKLAN, Alexandra GALINSKA, Olga BENDERSKA MECHANICAL AND CHEMICAL PROCESSES DURING THE DEVELOPMENT OF CRYOGENIC TECHNOLOGY OF NANOPOWDERS FROM TOPINAMBUR WITH PREBIOTIC PROPERTIES .................... 173 Vasyl PASICHNIY, Alina GEREDCHUK USE OF CAROTENE CONTAINING PROTEIN-FATTY EMULSION FOR MEAT CONTAINING HALF-FINISHED CULINARY PRODUCTS MANUFACTURING............................................... 174 Galyna POLISHCHUK, Tetiana MARCHENKO DEVELOPMENT OF NEW TYPES OF YOGHURT WITH CARAMEL MOLASSES........................................... 174 Inna PYLYPENKO, Evgenii KOTLIAR, Liudmyla PYLYPENKO, Elena SEVASTYANOVA, Anna YAMBORKO EPIPHYTIC AND REGULATED MICROBIAL CONTAMINANTS OF EDIBLE RAW MATERIAL AND PRODUCTS................................................................................................... 175 Leonid REV A, Svetlana SHULGA, Dmitry VITSYNSKYY, Victoria MUSIYCHUK THE USE OF UNCONVENTIONAL REAGENTS FOR EXTRA JUICE PURIFICATION AND THEIR IMPACT ON THE OPTIMAL CONDITIONS OF THE PREVIOUS PROGRESSIVE LIMING............................. 175 Nataliya SABADASH, Olena GRABOVSKA, Yana ZHAVORONKOVA INFLUENCE OF THE COMPLEX OF AMYLOLYTIC FERMENTAL PREPARATIONS ON SACCHARIFICATION OF STARCH .................................................................................................................. 176 Galina DUBOVA, Valerii SUKMANOV, Larissa KRUKOVES, Zhanna PROKHORENKO STUDY OF VOLATILE BIOSYNTHESIS CONDITIONS IN THE EMULSION FLAVORS ................................. 176 Raisa PA VL YUK, Alexander BESSARAB, Aleksey POGARSKIY, Helena KAPLUN, Oksana ANYSHKEVICH CRYOGENIC TECHNOLOGY OF FREEZING OF CHLOROPHYLL-CONTAINING VEGETABLES WITH THE USE OF LIQUID AND GASEOUS NITROGEN ................................................................................... 177 Antonella DOROHOVYCH, Tamara NOSENKO, Svitlana LITVYNCHUK, Mykola PETRENKO USING OF INFRARED SPECTROSCOPY METHOD FOR QUANTITATIVE PROTEIN DETECTION IN LONG COOKIES .......................................................................................................... 177 Mukola SOBOL, Volodymyr KOVBASA THE USAGE OF GERMINATED RICE IN PRODUCING OF HEALTHY FOOD.................................................. 178 Section 2. ENERGY SYSTEMS FOR FOOD CHAIN Subsection 2A Energy Efficiency Valentyn PETRENKO, Oleksandr RIABCHUK MODELING OF HEAT TRANSFER IN FILMS WITH DEVELOPED WAVE TRUCTURE IN THE MODE OF EVAPORATION FROM INTERFACIAL SURFACE............................................................... 179 Roman KOLODZINSKY, Katya OSADCHA, Maxim MASLIKOV RESEARCH OF FREEZING ICE-CREAM MIXTURES WITH GLUCOSE & MALTOSE SYRUPS .................... 179 Mariya MIROSHNYK, Yaroslav ZASIADKO, Pavlo ZASYADKO KINETICS STUDIES OF SOME TYPES OF BIOMASS AND THEIR MIXTURES AS ALTERNATIVE FU EL.............................................................................................. 180 Anatoliy UKRAINETS, Anatoliy DOLINSKIY, Oleksandr OBODOVICH ENVIRONMENTALLY CLEAN GEOTHERMAL ENERGY. WORLD EXPERIENCE AND PROSPECTS IN UKRAINE ..................................................................................... 180 Liudmyla HAPONYCH, Tatyana GR4BOVA DEVELOPMENT OF EFFECTIVE AND ECO-FRIENDLY MEDIA FOR HIGH-TEMPERATURE COOLING................................................................................................................... 181 Alexandr NEDBAILO, Djamal CHALAEV, Nina SILNYAGINA, Alex SHMATOK HEAT TRANSFER ENHANCEMENT IN CORRUGATED TUBE HEAT EXCHANGER..................................... 181 P a g e | 15NUFT EFFoST U krU FoST EHEDG G H I IFA 23-26 May I 8,h Central European Congress on Food 2016 2016, Kyiv I _________________________________________ Food Science for Well-being Bohdan SHAPOVAL, Ivan MYKOLIV IMPROVING ENERGY EFFICIENCY IN FOODSHOCK FREEZING/COOLING APPLICATIONS ................... 182 Mykhailo MASLIKOV, Maxim MASLIKOV, Volodymyr BOYKO DETERMINING THE OPTIMAL THERMAL CONDITIONS OF DIFFUSION INSTALLATION IN BEET SUGAR PRODUCTION.............................................................................................................................. 182 Volodymyr BOYKO, Mychaylo MASLIKOV, Valentyn PETRENKO, Myckola PRIADKO DETERMINATION OF MAXIMUM STEAM DEMAND DURING THE CYCLE ROTTING MASSECUITE IN BATCH VACUUM PANS A-CRYSTALLIZATION ................................................................. 183 Vitaly FILONENKO THE IMPACT OF FUEL PRICES AND THE POWER TO CHOOSE THE PROJECT LEVEL HEAT CONSUMPTION OF SUGAR FACTORY.................................................................................................................. 184 Anna SHPYAKINA, Elena SEMENOVA, Natalia BUBLIENKO ENERGY USE OF METHANE FERMENTATION IN ENTERPRISES FOR THE PRODUCTION OF CITRIC ACID......................................................................................................................................................... 184 Yakov VERKHIVKER, Ella ALTMAN, Alexander BESSARAB POWER OF TECHNOLOGICAL FUNCTIONING OF PRODUCTIONS OF THE FOOD INDUSTRY................. 185 Yury PORZHEZINSKIY NEW SOLUTIONS IN THE TECHNOLOGY OF WATER DEOXYGENATION.................................................... 185 VasilMOKLYAK, VolodymyrPAVELKO, Mariya MIROSHNYK, Oleksandr RIABCHVK THERMOSYPHON ECONOMIZERS AND AIR HEATERS FOR POWER PLANTS............................................ 186 Sergiy SAMIYLENKO, Sergiy VASYLENKO, Anastasiia BORYSOVA ANALYSIS OF THE ENERGY EFFICIENCY OF HEAT TEHNOLOGICAL SYSTEMS OF FOOD PRODUCTION........................................................................................................................ 186 Volodymyr BONDAR, Sergiy VASYLENKO, Vitaly SHUTYUK MATHEMATICAL ANALYSIS OF HEAT EXCHANGE PROCESS EXPERIMENTAL RESEARCH DURING STEAM CONDENSATION ON THE FLUID STREAM SURFACE .................................. 187 Natalia IVASHCHENKO, Vitaly SHUTYUK WATER RETENTION CAPACITY OF DRIED SUGAR BEET PULP BY VARIOUS METHODS........................ 187 Halyna ASHMARINA ENERGY EFFICIENT HOTEL-GLOBAL TREND ................................................................................................... 188 Ievgen RODIONOV, Oleksandr KOVALEV TO THE ISSUE OF INFRARED PANELS EFFICIENCY INCREASE.......................................................... .......... 188 Nayil DINKCI CHEESE WHEY AS AN ENERGY SOURCE ............................................................................................................ 189 Nayil DINKCI ALTERNATIVE TECHNIQUES IN CHEESE WHEY MANAGEMENT ................................................................ 189 Subsection 2B Machine Building for Food Chain Oleksandr BESSARAB, Oleksandr OBODOVICH, Vitaliy SIDORENKO INTENSIFICATION OF MASS TRANSFER PROCESSES IN GAS-LIQUID MEDIA BY METHOD OF DISCRETE — PULSE INPUT OF ENERGY....................................................................................................... 190 Oleksandr SEROGIN, Oleksandr VASYLENKO USING TECHNOLOGY OF BIOCONVERSION FOR METHANIZATION BEET PULP IN A COMPLEX WITH AN ORGANIC WASTE OF AGRARIAN AND INDUSTRIAL COMPLEX..................................................................................................... 190 Aleksandr NEDBAYLO, Georgiy IVANITSKIY, Vitaliy SIDORENKO KINETICS OF ADSORPTION OF OXYGEN IN THE CULTURE MEDIUM IN THE SUBMERGED YEAST CULTIVATION........................................................................................................... 191 Bohdan PASHCHENKO, Michael SHTERN, Eugene SHTEFAN, Oleh MIKHAILOV ANALYSIS OF THE STRUCTURAL AND MECHANICAL PARAMETERS OF THE CERAMIC MEMBRANES IN THE TECHNOLOGICAL PROCESS OF MANUFACTURING................................................ 191 Subsection 2C Intelligent Control Systems SerhiiNAKU, Natalija LUTSKA DEVELOPMENT OF AN AUTOMATED CONTROL SYSTEM FOR OBJECTS WITH UNCERTAINTIES ................................................................................................................. 192 Oleg KLYMENKO, Victor TREGUB CONTROL OF OBJECT OF PERIODIC ACTION .................................................................................................... 192 Boris GONCHARENKO, Marina SYCH SYNTHESIS OF AUTOMATIC CONTROL SYSTEMS FOR OPTIMIZING MULTILINE FACILITIES IN THE FOOD INDUSTRY ........................................................................................................................................ 193 16 I P a g e N UFT EFFoST U krU FoST EHEDG G H I IFA Anna SHPYAKINA. Elena SEMENOVA, Natalia BUBLIENKO info@nuft.edu.ua National University o f Food Technologies, Kyiv UKRAINE ENERGY USE OF METHANE FERMENTATION IN ENTERPRISES FOR THE PRODUCTION OF CITRIC ACID The article is devoted to investigation of the process of treatment and utilization of concentrate waste water factory for, citric acid with using of methane fermentation. It is studied peculiarity the process of sewage treatment and generation of gas with different cultivation parameters. It is investigated possibility to use of dewatered sludge for the process of treatment. It is worked out regimes of continuous cultivation. Stocks of most enterprises is concentrated, the traditional approach to cleaning them can not solve all complex problems. The most justified in economic and environmental terms is the use of anaerobic treatment method — methane fermentation, as a preliminary stage. Utilization exposed wastewater category citric acid plant with pollution by COD 3800 mg 0 2 / dm3. The depth of the concentrated waste water purification factories producing citric acid reaches 90, 4%. Number biogas produced from sewage volume for plants for the production of citric acid is 6.7 — 8.91 /1. Biogas output has an inverse dependence on the speed of dilution. The final effluent carried aerobic methods. The overall reduction of pollutants in the anaerobic-aerobic waste water treatment technology companies for the production of citric acid is 98.8%. Methanogenesis most appropriate, environmentally and economically beneficial process that allows you to not only solve the problem of concentrated waste water purification without their prior dilution, but also greatly enhance its efficiency and transfer to the category-generating energy by using biogas and biomass enriched with vitamins sludge. KEY WORDS: waste water, methane fermentation, biogas, dewatered sludge. 184 | P a g e NUFT EFFoST UkrUFoST EHEDG GHI IFA mailto:info@nuft.edu.ua