Кафедра механічної та електричної інженерії
Permanent URI for this community
Browse
Browsing Кафедра механічної та електричної інженерії by Author "Horobets, O."
Now showing 1 - 4 of 4
Results Per Page
Sort Options
Item Development of Resource Effective and Cleaner Technologies using the Waste of Plant Raw Materials(Journal of Ecological Engineering (JEE), 2020-01) Khomych, G.; Krusir, G.; Horobets, O.; Levchenko, Yu. V.; Gaivoronska, Z.; Левченко, Юлія ВікторівнаThe expediency of implementing one or the other technology was determined by selecting the best ones from the point of view of environmental, economic and social aspects. Waste re-use is the second most acceptable technology after waste prevention or minimization during production. This scientific work is dedicated to the waste re-use in food production. The article presents the results of research and development of technologies of the use of organic waste - pomace of the juice production of Chaenomeles fruits in food production. It has been determined that vegetable waste occupies a significant place among the total amount of food waste. Ways of using the waste of the production of Chaenomeles juice have been developed and analyяed, which involve obtaining extract, gelling juice, powder, and ways of their use in the technology of flour-based products have been proposed. It is determined that the most effective is the use of powder from the pomace of Chaenomeles, which allows not only the maximum use of raw materials, but also to improve the technology of production of flour-based products, reducing the fermentation process, extend the shelf life of finished products and increase their biological value.Item The flour of soft wheat in the technologies of food products(Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 2020-05-13) Khomych, G.; Horobets, O.; Levchenko, Yu. V.; Vysotska, S.; Korniienko L.; Левченко, Юлія ВікторівнаThe article considers the issue of improving the quality of flour confectionery products through the use of new technologies and different types of raw materials. There is only one type of wheat flour in the retail network of Ukraine, which is characterized as flour with strong or medium gluten. Scientists of NAAS of Ukraine have selectively developed new varieties of soft-grained wheat, which are used to produce extrusion flour. Taking into account the specific properties of extruded flour from soft wheat, it is advisable to explore the possibility of its use in the technology of confectionery and culinary products, in particular, in the production of biscuit flour products and sauces. Analysis of different types of flour and starch was performed on physicochemical and organoleptic parameters. The quality of the finished products was controlled by organoleptic and physicochemical parameters, among which special attention was paid to the indicators of foaming ability, foam stability, moisture and porosity, and in the case of sauces – viscosity. A comparative analysis of wheat flour and soft-grain wheat flour showed that the content of raw gluten in soft-wheat flour is lower by almost 15 %. The hydration capacity of gluten of soft wheat flour is 29 % higher than that of baking flour. The gluten color of soft wheat flour is yellower than the gluten of baking flour, which will affect the color of semi-finished and finished products. It has been determined that for the production of biscuits, it is best to use soft-wheat flour in a mixture with durum flour. According to organoleptic parameters, the highest score was obtained with a sample with a composition of the composite mixture of 60:40, which is also characterized by higher porosity (5 %) compared to the control sample. In samples of sauces with different structurants, their structural and mechanical properties were investigated by determining the dependence of the effective viscosity on the shear rate. It is established that the obtained model systems using structurants based on flour from soft wheat varieties have high structural and mechanical properties without delamination when reheated. The recipe composition and technological process of production of “Nasoloda” and “Béchamel” sauces and a new sponge cake with the use of soft-grade extruded wheat flour have been developed and substantiated. The main indicators of product quality and safety have been studied. The obtained products meet the requirements for organoleptic, physicochemical and microbiological safety indicators and can be recommended for use.Item The use of sweet potatoes in the technology of cake dough products(Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 2020-12-02) Boroday, A.; Horobets, O.; Levchenko, Yu. V.; Choni, I.; Левченко, Юлія ВікторівнаКекcовіборошнянівиробипоcідаютьзначнеміcцеузагальній cтруктурізаобcягомвиробництва, хочааналізїхфізико-хімічного cкладудаєпідcтави cтвер-джувати, щовонинезавждимаютьвиcокий cтупіньпоживноїтабіологічноїцінноcті, збаланcованийхімічний cклад. Цезумов-леневиcокоючаcткоювїхньому cкладівуглеводів, жирівінизькимвміcтом – білків, вітамінівтаіншихбіологічноактивних cпо-лук. Окрімхарчовоїцінноcті, важливимфакторомєтриваліcтьзберіганнявиробів. Кекcовівиробиналежатьдожировміcнихборошнянихкондитерcькихвиробівівідповідновонипіддаютьcяокиcлювальномупcуванню, що cпонукаєдопошуківновихантио-кcидантівприродногопоходження. Метоюроботиєудоcконаленнятехнологіїкекcовоготіcтазвикориcтаннямпюребататутадоcлідженнявпливудобавокмісцевоїроcлинної cировинина cтруктурно-механічнійорганолептичніпоказникиготовихвиробів. Якполіпшувачбулаобранамісцевасировинабатат, щохарактеризуєтьсяціннимхімічнимскладомякджереловітамінів, мікро-тамакроелементівпектиновихтабарвнихречовин. Екcперементальнимшляхoмвизначені ocнoвніпoказникиякocтіпюрезбатату. Дocлідженo впливпюрезпюребататуна oрганoлептичніпoказникигoтoвихвирoбів, встанoвленo, щo oптимальнимєвнеcення20 % пюревідмаcиборошна. Призбільшеннікoнцентраціїпюревідбуваєтьcяпoгіршення cмакoвихякocтейвирoбу, атакoжзнижуєтьcяпoриcтіcтьтазміюєтьcякoлір. Вcтанoвленo пoзитивнийвпливпюрезбататунафізикo-хімічніпoказникиякocтігoтoвихвирoбів. Придoдаванніпюреукількocті 20 % відмаcибoрoшна cпocтерігаєтьcяпідвищенняпoриcтocтіна 8 % пoрівнянозкoнтрoльнимзразкoм. Рoзрoбленo технoлoгію oдержаннякекcузпюребатату. Oбґрунтoванo рецептурний cкладіпринципoвутехнoлoгічну cхемуїхвирoбництва. Дoведенo, щo бoрoшнянівирoбиздoдаваннямпюрезбататуукількocті 20 % дo маcибoрoшнапoвільнішепіддаютьcячерcтвіннютазберігають cвoївлаcтивocтіпрoтягoм 9 дібзберігання. Безпечніcтьпрoлoнгoванoгo зберіганняпідтвердженамікрoбіoлoгічнимидocлідженнями. Отже, вcтановленодоцільністьвикористанняпюребататувтехнологіївиробівзкексовоготістазметоюзниженнякалорійності, підвищеннябіологічноїцінності, поліпшенняорганолептичнихпоказників, атакожможливістьзаміништучнихполіпшувачівструктури, смакутаароматукекcовихвиробів, зарахунокречовин, якімістятьсяупюребатату.Item Use of fruit raw materials as soursec of organic acids in the technology of small flat semi-finished(Journal of Chemistry and Technologies, 2023-01-26) Boroday, A.; Horobets, O.; Кhomych, G.; Levchenko, Yu. V.; Matsuk, Yu.; Левченко, Юлія ВікторівнаAim. Study the effect of organic acids of raw fruit juices on the stability of microflora; develop recipes of kebab based on fruit marinade. Methods. Standard methods of analysis were used for research. The quality of finished food products was controlled by organoleptic, physicochemical and microbiological parameters. The results of experimental studies were subjected to statistical processing using standard Microsoft Office software packages. Results. The content of biologically active substances of resistant action (organic acids, phenolic and pectin compounds, etc.) in fruit juices was studied. The qualitative and quantitative content of organic acids in fruit raw materials has been determined. The influence of organic acids of fruit raw materials on microbiological indicators of juices, purees, marinades on the basis of juices is investigated and the positive influence of organic acids on formation of technological properties of semi - finished products and finished products is established. It is determined that the use of fruit juices (chaenomeles, cranberries) in the technology of small semi-finished pork and beef can not only reduce microbial contamination, but also affects the important consumer properties of the finished product. Conclusions. The expediency of using chаenomeles and cranberry juices in the technology of marinating raw meat (pork, beef) in the preparation of kebabs has been confirmed. The introduction of the proposed technology for the use of fruit acids will expand the range of natural marinades of high biological value.