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Ukrainian Journal of Food Science最新文献

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Influence of thermal processing by steam convector of the pickled game meat 蒸汽对流热处理对腌制野味的影响
Ukrainian Journal of Food Science Pub Date : 2018-12-01 DOI: 10.24263/2310-1008-2018-6-2-5
L. Peshuk, O. Gorbach, O. Galenko, N. Budnik
{"title":"Influence of thermal processing by steam convector of the pickled game meat","authors":"L. Peshuk, O. Gorbach, O. Galenko, N. Budnik","doi":"10.24263/2310-1008-2018-6-2-5","DOIUrl":"https://doi.org/10.24263/2310-1008-2018-6-2-5","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131835106","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}
引用次数: 0
Improving of informative and operating system of the power industry of food enterprises based on intellectualization the process of the decision making 基于决策过程智能化的食品企业电力行业信息化操作系统的改进
Ukrainian Journal of Food Science Pub Date : 2018-06-01 DOI: 10.24263/2310-1008-2018-6-1-16
A. Alina, O. Yevtushenko
{"title":"Improving of informative and operating system of the power industry of food enterprises based on intellectualization the process of the decision making","authors":"A. Alina, O. Yevtushenko","doi":"10.24263/2310-1008-2018-6-1-16","DOIUrl":"https://doi.org/10.24263/2310-1008-2018-6-1-16","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121815035","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}
引用次数: 0
Determination of energy losses on switchgears of pneumatic transport of meat products 肉制品气动输送开关装置能量损失的测定
Ukrainian Journal of Food Science Pub Date : 2018-06-01 DOI: 10.24263/2310-1008-2018-6-1-12
S. Beseda, I. Litovchenko
{"title":"Determination of energy losses on switchgears of pneumatic transport of meat products","authors":"S. Beseda, I. Litovchenko","doi":"10.24263/2310-1008-2018-6-1-12","DOIUrl":"https://doi.org/10.24263/2310-1008-2018-6-1-12","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116963190","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}
引用次数: 0
Scenarios of intellectual fuzzy automated control of bread production 智能模糊自动控制面包生产的场景
Ukrainian Journal of Food Science Pub Date : 2018-06-01 DOI: 10.24263/2310-1008-2018-6-1-13
Vasyl Kishenko, Borys Goncharenko, O. Lobok, V. Ivashchuk, Maryna Sych
{"title":"Scenarios of intellectual fuzzy automated control of bread production","authors":"Vasyl Kishenko, Borys Goncharenko, O. Lobok, V. Ivashchuk, Maryna Sych","doi":"10.24263/2310-1008-2018-6-1-13","DOIUrl":"https://doi.org/10.24263/2310-1008-2018-6-1-13","url":null,"abstract":"Introduction. The research of the scenario approach in the automation of the control of the processes of baking bakery products [3, 4] has been carried out in order to increase the efficiency of production and improve the quality of products. Research methods. Are analysis of the characteristics and criteria of the chosen problem, compilation of qualitative assessments and previous scenarios of process management, estimation of the realistic solutions (expert, cross-influence, Saati method [1]), rules and sequence of their application in the writing of generalized scenarios. Result and discussion. The article deals with the main components of the stages and operations of bread production and various possible schemes for their regulation. The disadvantage of the typical scheme of automatic humidity control on dough machines of continuous action is its orientation to the stable quality of flour. To regulate the duration of fermentation, the mass of the semifinished product in the fermentation vessel fixes the weighing mechanism, and the consumption takes into account the flow meter, these data are processed according to the corresponding formula. At the stage of mechanical treatment of the dough, it is necessary to control the mass of the dough and its degree of readiness for baking. The controlled parameters are the temperature and humidity of the air in the cabinet, as well as the durability of the stand. It is proposed to develop an automated multi-purpose control system based on a scenario approach and intelligent technologies [5, 8, 10] in order to increase productivity, reduce specific losses and cost of resources while improving product quality. The essence of the situational approach to the management of technological processes of baking bread is outlined. The abstract (A) and structural (C) scenarios of bread production are offered, which can be used in the quotient-purpose analysis of bread production.","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"292 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122733172","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}
引用次数: 0
Investigation of nutrients properties of meat pastes using vegetative raw materials 植物性肉酱的营养特性研究
Ukrainian Journal of Food Science Pub Date : 2018-06-01 DOI: 10.24263/2310-1008-2018-6-1-7
O. Moskaliuk, O. Haschuk, L. Peshuk, Liudmyla Sineok, O. Galenko
{"title":"Investigation of nutrients properties of meat pastes using vegetative raw materials","authors":"O. Moskaliuk, O. Haschuk, L. Peshuk, Liudmyla Sineok, O. Galenko","doi":"10.24263/2310-1008-2018-6-1-7","DOIUrl":"https://doi.org/10.24263/2310-1008-2018-6-1-7","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130384297","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}
引用次数: 1
Influence of sugars on the formation of structural and mechanical characteristics of of agar polysaccharides’ gels 糖对琼脂多糖凝胶结构和力学特性形成的影响
Ukrainian Journal of Food Science Pub Date : 2018-06-01 DOI: 10.24263/2310-1008-2018-6-1-5
Antonella Dorohovich, O. Goncharuk, D. Matias, J. Kambulova
{"title":"Influence of sugars on the formation of structural and mechanical characteristics of of agar polysaccharides’ gels","authors":"Antonella Dorohovich, O. Goncharuk, D. Matias, J. Kambulova","doi":"10.24263/2310-1008-2018-6-1-5","DOIUrl":"https://doi.org/10.24263/2310-1008-2018-6-1-5","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115215705","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}
引用次数: 3
Improving the technology of cooked sausages using protein-mineral-hydrocarbon additive 蛋白质-矿物-碳氢化合物添加剂对熟香肠工艺的改进
Ukrainian Journal of Food Science Pub Date : 2018-06-01 DOI: 10.24263/2310-1008-2018-6-1-3
L. Peshuk, O. Gorbach, O. Galenko
{"title":"Improving the technology of cooked sausages using protein-mineral-hydrocarbon additive","authors":"L. Peshuk, O. Gorbach, O. Galenko","doi":"10.24263/2310-1008-2018-6-1-3","DOIUrl":"https://doi.org/10.24263/2310-1008-2018-6-1-3","url":null,"abstract":"Introduction. Studies have been conducted to determine the effect of adding chitosan to a malted meat product with mechanically separated poultry meat. Materials and methods. It is studied the technology of sausages with adding to the composition of poultry meat mechanically, serum protein concentrate, soy protein hydrated protein, animal protein, serum protein and developed protein-mineral carbohydrate supplement. Determination of amino acid composition was conducted in accordance with the method of ion exchange chromatography. Results and discussion. Boiled sausage with a protein-mineral-hydrocarbon additive has higher consumer properties compared to control samples. The moisture content of minced meat which has been added to the chitosan, namely the soy protein, animal protein, serum protein, and protein-mineral-hydrocarbon additi. increases by 10–15%, which enables to increase the yield of the finished product and plan the product properties after the completion of the technological stages of production. The during when used in the technology boiled smoked products. comparing","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125734617","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}
引用次数: 1
Copra oil: chemistry, production. An еxtensive review on Indian specifications and functional aspects 椰子油:化学、生产。对印度规范和功能方面的广泛审查
Ukrainian Journal of Food Science Pub Date : 2018-06-01 DOI: 10.24263/2310-1008-2018-6-1-6
G. Kumar, N. S. Lakshmi, Ch. Deena, B. Bhavani, P. R. Kumar
{"title":"Copra oil: chemistry, production. An еxtensive review on Indian specifications and functional aspects","authors":"G. Kumar, N. S. Lakshmi, Ch. Deena, B. Bhavani, P. R. Kumar","doi":"10.24263/2310-1008-2018-6-1-6","DOIUrl":"https://doi.org/10.24263/2310-1008-2018-6-1-6","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128867339","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}
引用次数: 3
Physical characteristics of functional biscuits enriched in einkorn flakes 添加玉米片的功能性饼干的物理特性
Ukrainian Journal of Food Science Pub Date : 2018-06-01 DOI: 10.24263/2310-1008-2018-6-1-4
I. Dimov, Viktorija Stamatovska
{"title":"Physical characteristics of functional biscuits enriched in einkorn flakes","authors":"I. Dimov, Viktorija Stamatovska","doi":"10.24263/2310-1008-2018-6-1-4","DOIUrl":"https://doi.org/10.24263/2310-1008-2018-6-1-4","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"72 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129283276","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}
引用次数: 1
Product grinding influence on the drying process of dispersed titanium dioxide paste 产品研磨对分散二氧化钛膏体干燥过程的影响
Ukrainian Journal of Food Science Pub Date : 2018-06-01 DOI: 10.24263/2310-1008-2018-6-1-10
V. Marchevskii, Y. Grobovenko
{"title":"Product grinding influence on the drying process of dispersed titanium dioxide paste","authors":"V. Marchevskii, Y. Grobovenko","doi":"10.24263/2310-1008-2018-6-1-10","DOIUrl":"https://doi.org/10.24263/2310-1008-2018-6-1-10","url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132891648","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}
引用次数: 0
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