Pub Date : 2023-03-01DOI: 10.24263/2304-974x-2023-12-1-9
V. Petrenko, O. Pylypenko, Oleksandr Ryabchuk, Maksym Nalyvaiko
{"title":"Determining the parameters of demarcation of heat exchange modes in the film during vaporization","authors":"V. Petrenko, O. Pylypenko, Oleksandr Ryabchuk, Maksym Nalyvaiko","doi":"10.24263/2304-974x-2023-12-1-9","DOIUrl":"https://doi.org/10.24263/2304-974x-2023-12-1-9","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42097937","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}
Pub Date : 2023-03-01DOI: 10.24263/2304-974x-2023-12-1-5
A. Shevchenko, S. Litvynchuk, V. Drobot, O. Shevchenko
{"title":"Influence of pumpkin cellulose on conformational transformations in the structure of dough and bread from wheat flour","authors":"A. Shevchenko, S. Litvynchuk, V. Drobot, O. Shevchenko","doi":"10.24263/2304-974x-2023-12-1-5","DOIUrl":"https://doi.org/10.24263/2304-974x-2023-12-1-5","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45004641","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}
Pub Date : 2023-03-01DOI: 10.24263/2304-974x-2023-12-1-4
H. Vovk, Kwankao Karnpakdee, O. Golubets, I. Levchuk, R. Ludwig, T. Nosenko
{"title":"Application of enzymes for press oil production from pumpkin seeds","authors":"H. Vovk, Kwankao Karnpakdee, O. Golubets, I. Levchuk, R. Ludwig, T. Nosenko","doi":"10.24263/2304-974x-2023-12-1-4","DOIUrl":"https://doi.org/10.24263/2304-974x-2023-12-1-4","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43618833","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}
Pub Date : 2023-03-01DOI: 10.24263/2304-974x-2023-12-1-7
O. Kuzmin, V. Kiiko, O. Khareba, O. Gavrylenko, M. Ianchyk, Nataliia Y. Melnyk
{"title":"Ryazhanka with pumpkin puree and flax seeds","authors":"O. Kuzmin, V. Kiiko, O. Khareba, O. Gavrylenko, M. Ianchyk, Nataliia Y. Melnyk","doi":"10.24263/2304-974x-2023-12-1-7","DOIUrl":"https://doi.org/10.24263/2304-974x-2023-12-1-7","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48837447","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}
Pub Date : 2023-03-01DOI: 10.24263/2304-974x-2023-12-1-8
Taras Pohorilyi
{"title":"Modeling of non-stationary processes heat and mass transfer according to the cellular model of sucrose mass crystallization","authors":"Taras Pohorilyi","doi":"10.24263/2304-974x-2023-12-1-8","DOIUrl":"https://doi.org/10.24263/2304-974x-2023-12-1-8","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41393151","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}
Pub Date : 2023-03-01DOI: 10.24263/2304-974x-2023-12-1-11
A. Ilhan, F. Füredi
{"title":"Employment status of Hungarian food delivery workers in the post pandemic era","authors":"A. Ilhan, F. Füredi","doi":"10.24263/2304-974x-2023-12-1-11","DOIUrl":"https://doi.org/10.24263/2304-974x-2023-12-1-11","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49040363","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}
Pub Date : 2023-03-01DOI: 10.24263/2304-974x-2023-12-1-10
V. Stabnikov, Dmytro Stabnikov, Zubair Ahmed
{"title":"Phosphate recovery and fertilizer production from wastewater using iron-reducing bacteria","authors":"V. Stabnikov, Dmytro Stabnikov, Zubair Ahmed","doi":"10.24263/2304-974x-2023-12-1-10","DOIUrl":"https://doi.org/10.24263/2304-974x-2023-12-1-10","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44785862","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}
Pub Date : 2022-12-01DOI: 10.24263/2304-974x-2022-11-4-9
O. Bilyk, V. Stabnikov, O. Vasheka, Yu. Bondarenko, O. Kochubei-Lytvynenko
Introduction. The aim of research was to determine the effect of a complex baking improver on prolonging the freshness of bakery products with a reduced salt content using the principles of lean manufacturing. Materials and methods. Sociological research on the requirements for the quality of bakery products was conducted. A composition of a complex improver "Mineral Freshness Plus” was developed and its optimal dosage was determined. The effects of the developed improver addition on the quality of bakery products with reduced salt content of 0.5% by weight of flour, and the effect on the processes of staling products during storage were studied. Results and discussion. According to sociological studies the presence of ingredients of synthetic origin in bakery products and rapid loss of their freshness is undesirable for consumers. To meet the consumer demands, the use of the principles of lean manufacturing in bakery production is provided, which consists in reducing technological costs and losses due to application of the developed improver. A recipe for a complex baking improver Mineral Freshness Plus has been developed, which is designed to intensify the technological process, improve consumer properties and time for keeping the freshness of bakery products with low salt content of 0.5%. The composition of the improver includes food additives with Generally Recognized as Safe status. Addition of "Mineral Freshness Plus" improver in quality of 2.0% to flour weight extends freshness of bakery products. This is confirmed by the higher by 65.2–75.6% content of dextrins in the product with the improver comparштп with the control, the thinner subcrustal layer on 72 hours of products storage, and changes in the structure of the bread pulp, which consists of interspersed swollen and partially gelatinized grains of starch, wrapped in a continuous mass of coagulated proteins. Conclusions. The use of the developed improver "Mineral Freshness Plus” in the manufacture of bakery products ensures the high consumer demands.
{"title":"Effect of complex baking improver on prolonging freshness of bakery products with reduced salt content","authors":"O. Bilyk, V. Stabnikov, O. Vasheka, Yu. Bondarenko, O. Kochubei-Lytvynenko","doi":"10.24263/2304-974x-2022-11-4-9","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-4-9","url":null,"abstract":"Introduction. The aim of research was to determine the effect of a complex baking improver on prolonging the freshness of bakery products with a reduced salt content using the principles of lean manufacturing. Materials and methods. Sociological research on the requirements for the quality of bakery products was conducted. A composition of a complex improver \"Mineral Freshness Plus” was developed and its optimal dosage was determined. The effects of the developed improver addition on the quality of bakery products with reduced salt content of 0.5% by weight of flour, and the effect on the processes of staling products during storage were studied. Results and discussion. According to sociological studies the presence of ingredients of synthetic origin in bakery products and rapid loss of their freshness is undesirable for consumers. To meet the consumer demands, the use of the principles of lean manufacturing in bakery production is provided, which consists in reducing technological costs and losses due to application of the developed improver. A recipe for a complex baking improver Mineral Freshness Plus has been developed, which is designed to intensify the technological process, improve consumer properties and time for keeping the freshness of bakery products with low salt content of 0.5%. The composition of the improver includes food additives with Generally Recognized as Safe status. Addition of \"Mineral Freshness Plus\" improver in quality of 2.0% to flour weight extends freshness of bakery products. This is confirmed by the higher by 65.2–75.6% content of dextrins in the product with the improver comparштп with the control, the thinner subcrustal layer on 72 hours of products storage, and changes in the structure of the bread pulp, which consists of interspersed swollen and partially gelatinized grains of starch, wrapped in a continuous mass of coagulated proteins. Conclusions. The use of the developed improver \"Mineral Freshness Plus” in the manufacture of bakery products ensures the high consumer demands.","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43775123","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}
Pub Date : 2022-12-01DOI: 10.24263/2304-974x-2022-11-3-8
A. Mykhalevych, O. Kostenko, G. Polishchuk, Uliana Bandura
{"title":"Application of milk protein concentrates in preparation of reduced fat sour cream","authors":"A. Mykhalevych, O. Kostenko, G. Polishchuk, Uliana Bandura","doi":"10.24263/2304-974x-2022-11-3-8","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-3-8","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48084009","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}
Pub Date : 2022-12-01DOI: 10.24263/2304-974x-2022-11-4-8
Introduction. The addition of phosphates improves the emulsifying and gelling properties of meat proteins as well as overall product quality. The effect of phosphate addition on the properties of low-fat chicken sausages containing wheat bran was studied in this article. Materials and methods. Cooking loss, emulsification stability, water distribution, texture and sensory characteristics of wheat bran chicken sausage added with different amounts of complex phosphate were determined. Results and discussion. The positive influence of phosphate addition on technological and textual properties of meat products is known, however taking into account consumer’s acceptability, determination of phosphate content in sausages ensuring their high quality but not but not exceeding this value is needed. Low–fat chicken sausages with increased dietary fiber content due to inclusion in the sausage formulation of wheat bran were used as the object of the study. Comparative characteristics of wheat bran chicken sausage added with different amounts of complex phosphate, namely, 1.0, 1.5 or 2.0 g to 400 g of ground chicken meat were determined. It was shown that the minimum cooking water and fat losses were observed when addition of 1.5 g of complex phosphate was used. Thus, addition of 1.5 g of complex phosphate to 400 g of ground chicken meat ensured better retaining of water and fat, lowest cooking loss and highest emulsifying stability than in cases when 1.0 or 2.0 g of complex phosphate were added. At the same time, the results showed that the sausage containing 1.5 g phosphate per 400 g of ground chicken had the highest hardness, elasticity and chewiness, and the highest overall acceptability score of sensory evaluation, but the difference was not significant (P>0.05). Addition of 1.5 g phosphate per 400 g of ground chicken reduced the fluidity of free water in the sausage, and thus enhanced the water-retaining ability of chicken sausage. In addition, the results of the pseudo-color map showed that the semi-bound water of the S2 and S3 treatment groups increased significantly. Conclusions. Addition of complex phosphate, 0.2 %, in formulation of low-fat wheat bran chicken sausages decreases cooking, moisture and fat losses, and improves the texture and sensory properties of the final product.
{"title":"Effects of different phosphate content on the quality of wheat bran chicken sausage","authors":"","doi":"10.24263/2304-974x-2022-11-4-8","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-4-8","url":null,"abstract":"Introduction. The addition of phosphates improves the emulsifying and gelling properties of meat proteins as well as overall product quality. The effect of phosphate addition on the properties of low-fat chicken sausages containing wheat bran was studied in this article. Materials and methods. Cooking loss, emulsification stability, water distribution, texture and sensory characteristics of wheat bran chicken sausage added with different amounts of complex phosphate were determined. Results and discussion. The positive influence of phosphate addition on technological and textual properties of meat products is known, however taking into account consumer’s acceptability, determination of phosphate content in sausages ensuring their high quality but not but not exceeding this value is needed. Low–fat chicken sausages with increased dietary fiber content due to inclusion in the sausage formulation of wheat bran were used as the object of the study. Comparative characteristics of wheat bran chicken sausage added with different amounts of complex phosphate, namely, 1.0, 1.5 or 2.0 g to 400 g of ground chicken meat were determined. It was shown that the minimum cooking water and fat losses were observed when addition of 1.5 g of complex phosphate was used. Thus, addition of 1.5 g of complex phosphate to 400 g of ground chicken meat ensured better retaining of water and fat, lowest cooking loss and highest emulsifying stability than in cases when 1.0 or 2.0 g of complex phosphate were added. At the same time, the results showed that the sausage containing 1.5 g phosphate per 400 g of ground chicken had the highest hardness, elasticity and chewiness, and the highest overall acceptability score of sensory evaluation, but the difference was not significant (P>0.05). Addition of 1.5 g phosphate per 400 g of ground chicken reduced the fluidity of free water in the sausage, and thus enhanced the water-retaining ability of chicken sausage. In addition, the results of the pseudo-color map showed that the semi-bound water of the S2 and S3 treatment groups increased significantly. Conclusions. Addition of complex phosphate, 0.2 %, in formulation of low-fat wheat bran chicken sausages decreases cooking, moisture and fat losses, and improves the texture and sensory properties of the final product.","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43026436","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}
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