Scientific Works of National University of Food Technologies最新文献

{"title":"Influence of plant-based ingredients on the sensory and physicochemical indicators of salad dressings","authors":"I. Dudarev, O. Kuzmin","doi":"10.24263/2225-2924-2023-29-2-12","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-2-12","url":null,"abstract":"A healthy lifestyle and consumption of healthy food is becoming widespread. Scientists and manufacturers pay attention to the development of innovative low-calorie food from plant-based raw materials with low fat content. Mayonnaise, which is a high-fat and high-calorie food, is the most popular salad dressing. Recipe development for mayonnaise analogues, which do not contain animal-based ingredients and are also enriched with useful nutrients, is extremely relevant. The purpose of the research is to determine the influence of plant-based ingredients on the sensory and physicochemical indicators of salad dressings and optimize their recipes. The linear programming method was used to optimize the recipes. The methods of sensory analysis and expert method were used to determine sensory properties and quality of the developed salad dressings. The weighting coefficients of the sensory indicators of bean salad dressings were determined. According to experts’ opinion, consistency, appearance and taste are the most important sensory indicators of salad dressings. The recipes of salad dressings were optimized by the content of protein, fat and carbohydrates. The developed salad dressings contain common beans, oat milk, freeze-drying fruit and vegetable powders, chicory paste. Plant-based ingredients enriched salad dressings with useful nutrients and provided them with high sensory properties. The developed salad dressings have uniform and thick purée texture, and pleasant taste and aroma. The physicochemical indicators of salad dressings were determined, in particular titratable acidity, fat and moisture content. The developed salad dressings expand the range of products from plant-based raw materials and can be positioned as healthy food. They can be used as low-calorie and low-fat analogues of mayonnaise.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77810532","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Changes in Ukrainian legislation in the field of food safety","authors":"O. Shulga, S. Shulga","doi":"10.24263/2225-2924-2023-29-2-3","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-2-3","url":null,"abstract":"Ukraine is a legal country of the European community. The status of EU member imposes additional obligations on the state to harmonize the legislative framework with EU requirements. The food safety also notes significant changes that will allow in the future to provide consumers with safe food and increase export volumes. The safety system based on HACCP principles is now mandatory for every market operator. However, this was just the first step. Further Ukranian legislation harmonization will allow to improve traceability processes. The Ukrainian Laws adoption of labeling, requirements for packaging materials and containers, marks for food of animal origin will allow food onitoring along the entire production chain with the aim of eliminating likely emerging threats. The concretization of market operator legal status and his legal responsibility for low-quality food has also been introduced by recent changes to a number of Ukrainian Laws. Every specialist in the food industry must monitor changes in Ukrainian legislation regarding the safety of food in order to adapt production. Therefore, legislative changes in the food safety are due to the need to fulfill the requirements of the Association Agreement between Ukraine and the EU and the current state of war in the country. The changes made in 2022 showed that traceability standards were more carefully regulated due to the introduction of labels for animal origin food and labeling requirements. In addition, the law adoption on materials and objects come into contact with food and will reduce the risk of danger regarding the harmful substances migration into food.Constant updating of the food assortment and packaging materials and containers for them, as well as methods of researching their quality and safety, will lead to constant changes in food legislation.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86029634","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ways of increasing the efficiency of technologies for the synthesis of microbial exopolysaccharides. Part 2. Improvement of producer strains by methods of metabolic and genetic engineering","authors":"T. Pirog, A. Voronenko","doi":"10.24263/2225-2924-2023-29-2-4","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-2-4","url":null,"abstract":"In recent decades, methods of metabolic and genetic engineering have been used to increase synthesis indicators, as well as to regulate the composition and functional characteristics of microbial exopolysaccharides. Metabolic engineering techniques are used to analyze the producer’s metabolic pathways, determine potential limiting reactions (\"bottlenecks\" of metabolism) and their impact on the synthesis of the final product, followed by the use of genetic engineering tools to eliminate these limitations. One of the strategies to increase exopolysaccharides synthesis indicators is to direct metabolism to the biosynthesis of the final product by eliminating competing metabolic pathways. Quite often, the \"bottleneck\" of polysaccharides synthesis is an insufficient level of nucleoside diphosphate saccharides. That’s why another approach to intensifying biosynthesis is to increase the pool of nucleoside diphosphate derivatives in producer cells. Increasing the expression of key genes of polysaccharide biosynthesis allows to increase exopolysaccharides synthesis indicators several times. The use of genetic engineering methods also makes it possible to design producers with a full cycle of synthesis of practically valuable biopolymers that are not characteristic of them. The analyzed literature data on the improvement of microbial polysaccharides producers by methods of metabolic and genetic engineering indicate that the synthesis indicators of the final product by recombinant microorganisms are 2—20 times higher than the original strains. In addition, recombinant producers are able to synthesize polysaccharides of different composition and molecular weight, which allow to regulate their rheological properties depending on the field of practical application.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"16 4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76560600","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rheological properties and retrogradation of native and modified starch samples","authors":"M. Buzhanska, A. Pushak","doi":"10.24263/2225-2924-2023-29-2-10","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-2-10","url":null,"abstract":"The article updates the issues of using samples of native and oxidized starches in the technology of manufacturing food products with the aim of extending the shelf life, improving the taste and aromatic properties of the product, and its quality. The relevance of the chosen topic is due to the need to justify the conditions for ensuring the colloidal stability of food systems. The properties and possibility of using native as well as modified oxidized potato and corn starches in food technologies are considered. The presented results make it possible to solve the problems of ensuring the aggregative stability of viscous-fluid systems by introducing stabilizers-thickeners. The authors conducted a comparative analysis of the retrogradation ability of corn and potato starch and their modified samples. The work, based on the analysis of literary sources and the results of the research, shows the advantages of introducing modified starches into the product composition. The presented results of viscometric studies of popular commercial food starches predict the possibility of use, features and determine the practical value of oxidized starches in the development of recipes for food products and expand the range of their use. Experimental data reasonably show that the introduction of modified starches into the recipe slows down the processes of retrogradation of the food system, and the values have a favorable effect on the colloidal stability of food systems. The viscometric method was used to analyze hydrocolloid dispersions. To assess the time characteristics, namely, to find the time constant of starch retrogradation processes, mathematical processing of the experimental data was carried out using the Origin 7.5 program. The obtained data on the application of the investigated hydrocolloids in food products as thickeners allow to predict their prospects for prolonging the storage time of food products.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86977383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Perspectives of using artificial intelligence elements in bread baking","authors":"V. Makhynko, L. Makhynko, O. Kozyr","doi":"10.24263/2225-2924-2023-29-2-17","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-2-17","url":null,"abstract":"Enterprises of bread baking sector produce traditional everyday products and, at the same time, this sector remains one of the most conservative ones. There are always new types of raw materials and additives on the market, but new recipes are developed traditionally based on the results of test baking. However, a technologically justified solution is not always optimal regarding nutritional value. The purpose of this work is consideration of the possibilities and prospects of using elements of artificial intelligence (AI) in bread baking based on examples from other sectors of the food industry and study the AI’s ability to analyze and evaluate (categorise) existing recipes of bread products. The initial stage of AI use is machine learning (ML), but today there are no unified electronic databases that can be used to fulfil the task. We took approved collections of recipes as the basis for filling such databases. In addition, technologically acceptable variations of the main recipe components and their mutual substitution were carried out. The base was analyzed using Microsoft Azure Machine Learning service and Google Cloud Machine Learning Engine. Normalised database with 5,000 variants of recipes of bakery products that can be manufactured in conditions of both large industrial companies and small bakeries were created. The ML showed that the system effectively determines the main components of recipes and can independently, with high accuracy, classify recipes entered by the user into categories \"bread\" or \"enriched bread\". The work showed the possibility and viability of using AI elements in the baking industry. The database can be used to design new bakery products with specified recipe composition and (after improvement) to model applications with specified chemical composition or biological value.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84203397","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ensuring energy-efficient work modes in electrical supply systems of industrial and civil facilities by voltage regulation","authors":"S. Baliuta, L. Kopilova, Iuliia Kuievda, V. Jovbak, M. Kondrashevsky, P. Kandybka, V. Kuievda","doi":"10.24263/2225-2924-2023-29-2-7","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-2-7","url":null,"abstract":"The development of voltage regulation methods in the energy supply system of industrial and civil facilities using continuous and discrete sources of reactive power, tap-changer of GPP transformers and PBZ of shop transformers is an urgent task. It allows maintaining energy-efficient modes of powerconsuming equipment, elements of power supply and power consumption systems and reduce financial expenses for payment for electric energy. The article presents approaches to solving the task of determining energy-efficient voltage levels at different hierarchical levels of the power supply system and ensuring them by using voltage regulators (TAPs) of GPP transformers, PBZ switches of workshop transformers, as well as power regulation of reactive power sources. For the calculation of energy-efficient voltages, an appropriate algorithm has been developed, which provides the separate execution of operations for calculating the parameters of the current mode of the power supply system and its optimization. This allows to monitor the state of the power supply system and ensure the maximum efficiency of the use of voltage regulation devices. A method of determining the static load characteristics of asynchronous motors by voltage is proposed, taking into account their design features, mechanical load characteristics and magnetizing currents. A method of de termining the static characteristics of the load by voltage at the levels of the shop transformer, RP and GPP has been developed. With the use of the MATLAB/SIMULINK package, calculation studies of static characteristics by voltage at different levels of the hierarchical power supply system were carried out. The selection of the method for calculating the modes of shop and distribution electric networks of an industrial enterprise was reasoned. The static characteristics of the load according to the voltage, the action of the voltage regulators of the GPP trans formers, the position of the PBZ of the shop transformers, the power of the reactive power sources were taken into account. Algorithm for controlling discrete and continuous sources of reactive power and voltage regulators of GPP transformers was proposed taking into account static load characteristics to ensure energy-efficient operation modes of shop and distribution electrical networks of an industrial enterprise.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78735607","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Methodical approaches to determining the level of food security of the state","authors":"L. Strashynska, О. Sheremet, O. Mykhailyk","doi":"10.24263/2225-2924-2023-29-2-6","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-2-6","url":null,"abstract":"The article examines theoretical and methodological approaches to the definition of the concept of \"food security\", but it is noted that there is no official interpretation of this concept at the legislative level. A number of criteria for assessing the level of food security are substantiated, the use of which is provided in aggregate, while the level of food security can be assessed as satisfactory based on the overall positive result of the evaluation criteria. The level of self-sufficiency in the main types of food in Ukraine was studied. It was determined that despite the fairly high level of self-sufficiency of Ukraine at the current stage of development, when consumption approaches rationally recommended norms, the state may face problems of significantly increasing food production. The level of sufficiency of food consumption was analyzed. It was found that Ukraine is significantly behind in 2020 both from rationally recommended consumption norms and from the level of consumption of economically developed countries of the world. An indicator of insufficiency (inferiority) of nutrition is proposed, which should be called the deficit of food consumption and calculated as the difference between the actual and rational levels of food consumption both for the entire set of food products and for its individual components. It was studied that the lack of consumption of high-calorie products such as meat and meat products, milk and dairy products, fish and fish products was mainly replaced by lowcalorie products, vegetables, namely potatoes and melon food crops. It is proposed to divide countries into groups depending on the level of caloric content of food consumption. The level of availability of food consumption was analyzed. The low price availability for the population of highcalorie food products was determined, as well as a significant percentage of expenses in the structure of household incomes for food products, which indicates the poverty of the country compared to European countries.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73098413","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of pumpkin cellulose on the redistribution of structural groups in wheat flour dough and bread","authors":"А. Shevchenko, S. Litvynchuk, O. Koval","doi":"10.24263/2225-2924-2023-29-2-15","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-2-15","url":null,"abstract":"Taking into account the recommendations of the FAO WHO to increase the proportion of dietary fiber in the diet, pumpkin products are a promising raw material for inclusion in the recipe of products of various industries, and particulary bakery industry. The content of the main nutrients in pumpkin cellulose is much higher than in high-grade wheat flour: protein — 3.7 times (42% and 11.3%, respectively), dietary fiber — 9.1 times (32% and 3.5 %, respectively). The main protein fraction of pumpkin cellulose is globulin, a slightly lower content is glutelin and albumin, and the content of the prolamin fraction is the lowest. About 87.4% of the total amount of pumpkin cellulose protein was extracted using solvent. The infrared spectra of the dough of the control sample after kneading and the sample with the replacement of 5% of wheat flour with pumpkin cellulose are practically the same over the entire wavelength. In the wavelength range of 1700...1790 nm during fermentation, the spectra shifted significantly upwards, compared to the spectra of the samples after kneading, because pumpkin cellulose, due to its higher content of dietary fibers than wheat flour, as well as its higher water absorption and moisture retention capacity, contributes to less dilution of the dough during fermentation. At a wavelength of 2100 nm, the spectra of the control and replacement dough samples after kneading were superimposed and had a spectral index of 0.46. During fermentation, conformational transformations occur in the structure of the protein matrix. There is a delay in the development of the gluten network due to the inclusion of pumpkin cellulose particles in the gluten frame of the dough. In general, the spectra of samples with 15% replacement of wheat flour with pumpkin cellulose have a similar character to the spectra of samples with 5% replacement. Thus, the partial replacement of wheat flour with pumpkin cellulose in the recipe of wheat bread leads to changes in the structural elements of the dough and the structural and mechanical properties of the dough system and bread.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"160 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73794536","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hydrodynamic study of a liquid jet group in appliances with cylindrical distribution devices","authors":"V. Bondar, O. Bilyk, N. Ivashchenko","doi":"10.24263/2225-2924-2023-29-2-8","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-2-8","url":null,"abstract":"The analysis of existing studies regarding the process of steam condensation from a vapor-gas mixture on liquid jets allows us to conclude that the vast majority of them are experimental in nature, so the results of these studies can be correctly used only for the appropriate range of parameter changes of the liquid and gaseous phases. Also, the subject of research in them is mainly the hydrodynamic mode of a continuous liquid jet along its entire length. During theoretical and experimental studies, it was established that the shape of the jets flowing out of the cylindrical holes counter to the oncoming steam current differs from cylindrical shape, depends on the flow parameters, and is characterized by their rotation with intense wave formation on the jet surfaces. The jets are combined with each other with their subsequent disintegration along the current, dispersed and carried away with the steam current. Accordingly, it is incorrect to apply existing methods of heat transfer calculation to the analysis of heat transfer in this type of jets, only on solid jets of liquid, outside the investigated range of parameters. That is, using classical equations is impossible due to the complexity of calculating the cross-sectional area of jet groups flowing through cylindrical holes, and accordingly, the area of the heat exchange surface. Namely, it is impossible to use the traditional concept of the heat transfer coefficient as a parameter. Therefore, most of the existing calculation methods are based on using dimensionless complexes that describe the degree of change in the temperature of the liquid along the length of the jets under the appropriate geometric conditions. That is, without finding the limits of changes in the continuity of liquid jets, determining the limiting hydrodynamic modes using the existing methods of heat exchange calculation is incorrect.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"78 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83645170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Devices based on shape memory alloys for increasing reliability of bolted electrical contact connections","authors":"V. Romaniuk","doi":"10.24263/2225-2924-2023-29-1-8","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-1-8","url":null,"abstract":"Increasing reliability of bolted electrical contact connections is an important problem in power engineering. Such connections are very common and their damage can lead to serious consequences. One of the ways to increase reliability of bolted electrical connections is the use of special devices based on shape memory alloys (SMAs). This article contains an analysis of four devices that destroy films (oxides, sulfides etc.) which form on a contact surface of bolted electrical connections during operation. Destruction of such films slows down process of a contact connection degradation and, ac cordingly, extends its service life, thereby increasing reliability of a contact connection. The following devices were analyzed: a conical washer made of SMA, \"Detachable connection of conductors with a contact crown nut\", \"Terminal lug\" with shape memory effect (SME) element. These devices have SME elements which during activation increase a contact pressure in an electrical connection and, accordingly, destroy films on a contact surface. Another \"Terminal lug\" with SME element was also analyzed. This device has SME element which during activation displaces one contact rela tive to another. This motion cleans a contact surface from films without affecting a contact pressure. Analysis of these devices, in particular using the finite element method, which was implemented using Ansys 2020 R2 Academic software, showed the following disadvantages and features of the above-mentioned devices: the need to manufacture specially designed contact connection elements, the locality of a pressure increase on a contact surface, and the need to disassemble contact connections when installing SME elements. Based on the conducted analysis, a new design of a contact connection was proposed. This new design does not have indicated disadvantages and its principle of operation is based on a combined destruction of films on a contact surface by increasing a contact pressure and by the relative displacement of the contacts.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81775237","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}