Наукові статті
Постійне посилання зібранняhttps://repository.lntu.edu.ua/handle/123456789/369
Переглянути
9 результатів
Результати пошуку
Item type:Наукова стаття, Labelling of allergens and intolerance-causing foods in Ukraine(Lutsk : LNTU, 2025) Dudarev, IgorThe number of consumers with food allergies or intolerances is rapidly increasing worldwide. Legislation in many countries, including Ukraine, defined a list of substances and foods that cause allergic reactions or intolerances. It also establishes requirements for allergen labelling on food packaging, which manufacturers must comply with. The purpose of this study was to determine, how food manufacturers in Ukraine indicate the presence of substances and ingredients that may cause allergic reactions and intolerances, and whether such labelling meets the requirements of Ukrainian legislation. For the label analysis, food products were grouped into 10 categories: sausages, bakery products, cookies and waffles, dairy products, sauces and mayonnaises, cheeses, snacks, instant foods, confectionery and ice creams. The study was conducted by analysing food labels from local supermarkets in Lutsk, Ukraine. It was found that the majority of the foods analysed contained allergens or ingredients that cause intolerance. Between 8% and 22% of food products in different categories did not have allergens properly identified on the labels, even though they were present. On food labels, Ukrainian manufacturers mainly used bold type to highlight substances and ingredients that may cause allergies and intolerances (74.0-100.0% of products). Only 4.0-28.3% of product labels used capital letters to highlight these substances and ingredients. Text highlighting through colour, style, background and underlining was much less common and was most often combined with bold text. The terms “contains” and “may contain traces of” appeared on the labels of 6.0-36.0% and 6.0-76.1% of foods, respectively. The most common ingredients on the labels of the food products analysed were processed cereal products containing gluten, eggs, milk or dairy products, processed soy products, peanuts, and nuts. The results of the analysis showed that Ukrainian producers generally comply with Ukrainian legislation regarding the labelling of substances or ingredients in food products that may cause allergic reactions or intolerance.Item type:Наукова стаття, Low-quality flax straw biomass harvesting for subsequent use as fuel: A review(Lutsk : LNTU, 2022) Dudarev, IgorUnfavorable conditions for flax growing, harvesting and dew-retting are the reason for the low-quality flax biomass production. This biomass cannot be processed for fiber or other purposes. Therefore, flax straws are burned in the fields or are used as fertilizer by plowing into the soil, which are not good solutions for the environment and subsequent cultivation operations. The limit values of quality properties of fibre flax stem, flax straw and retted straw for their processing are summarized, which can be used to determine the suitability of flax straw biomass for processing or burning. Low-quality flax biomass is inexpensive, ecofriendly and renewable, it can be used as solid fuel for heating greenhouses or buildings located near the field where the flax is grown. Various techniques of fibre flax and oilseed flax harvesting are presented in the article. The technique of low-quality flax harvesting is recommended, which include flax pulling out or flax cutting, flax threshing, flax straw windrow forming, flax straw natural drying on the field in natural way, flax bale forming, flax bale transporting, flax bale burning. This harvesting technology can be used for low-quality fibre flax and oilseed flax. Flax straw biomass can be baled into three bale types: small rectangular bales, big round bales, and big square bales The main requirements for fuel flax biomass bales are recommended. The boiler for burning flax straw bales must be chosen taking into account the shape and size of the bales. For the efficient operation of boilers, it is necessary to take into account the recommended values of bale bulk density and moisture content of flax biomass.Item type:Наукова стаття, Development of craft drinks with oat milk and fruit and berry powders(Lutsk : LNTU, 2024) Dudarev, IgorConsumption of plant-based milk is growing every year, especially among allergy sufferers and lactose intolerant people. The development of beverages based on it with the addition of nutrients and improved taste properties is a trend among soft drink manufacturers. The purpose of the article is to develop recipes for craft drinks with oat milk and powders from freeze-dried fruits and berries, as well as to determine their sensory and physicochemical characteristics. The research was conducted using the method of expert evaluation of the sensory characteristics of drink compositions, the calculation method for calculating the nutritional and energy value of drinks, qualimetry methods for calculating a comprehensive indicator of drink quality, methods for determining the physicochemical characteristics of drinks, the Color Detector & Catcher mobile application for determining the colour of drinks using the RGB additive colour model, and methods of statistical data processing using Mathcad 14 software. For drinks based on plant-based milk, it is proposed to use powders from freeze-dried fruits and berries as a recipe components. Freeze-dried plant powders preserve the colour, smell and taste of natural raw materials, as well as their nutrients. Model compositions of drinks with oat milk and powders made from freeze-dried mango, blueberries, strawberries, bilberries and raspberries were developed. The best drink compositions with high sensory properties (taste and smell, colour, appearance and consistency) were identified by an expert evaluation method. The density and active acidity of the developed drink compositions were investigated and their nutritional and energy values were calculated. It was found that the density of drinks increases with the increase in the content of fruit and berry powders, and the pH of drinks decreases. It has also been found that an increase in the content of freeze-dried fruit and berry powders in a drink leads to an increase in the content of protein and carbohydrates. Fruit and berry powders fortify drinks with nutrients and diversify their taste and aroma. The proposed drinks can be recommended for implementation in food industry enterprises, craft food production facilities and restaurants.Item type:Наукова стаття, Research on the habits, attitudes and motivations underlying craft food choice by consumers in Ukraine(Lutsk : LNTU, 2024) Dudarev, IgorThe number of craft food producers in Ukraine is also growing, but the craft food market is still understudied. Therefore, the purpose of the research was to study through a survey the habits, attitudes and motivations that determine the choice of craft food products by consumers in Ukraine. The survey was conducted in two regional centers of Ukraine – Lutsk and Mykolaiv – among consumers of different age, gender, income levels and education levels. About 84.3% of the respondents are consumers of craft food. Respondents indicated that they buy craft food periodically and occasionally. Most consumers believe that craft food is tastier and of better quality than mass-produced food. Respondents noted that craft foods are more expensive than mass-produced foods, but 29% of respondents are willing to pay 10% extra for them. The most popular craft food products among Ukrainian consumers were identified, including baked goods, confectionery, meat and dairy products. Ukrainians buy craft food mainly directly from producers, in chain and specialised stores. Respondents indicated that they do not have enough information about craft food producers and their products. They would like to see more craft food advertising on online resources. Thus, the results of the survey made it possible to determine the habits and attitudes of Ukrainian consumers regarding craft food, as well as to investigate the motives leading to its purchase. The obtained results will be useful for producers of craft foods, as they will allow them to create a profile of the consumer of their products and to make the information about their products more effective.Item type:Наукова стаття, Influence of plant-based ingredients on the sensory and physicochemical indicators of salad dressing(Kyiv : NUHT, 2023) Dudarev, IgorA 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.Item type:Наукова стаття, Comparison of properties of plant-based milk and cow’s milk(NUFT, 2024) Dudarev, Igor; Moroz, Iryna; Shemet, Vasylyna; Hulai, OlhaConsumers are increasingly choosing foods that contain plant-based dairy analogues that are affordable and have high nutritional value, including macro and micronutrients and vitamins. Plant-based milk mimic the taste and consistency of cow’s milk. Plant-based milk contain no hormones or antibiotics compared to animal milk. Physical, chemical and sensory properties of plantbased milk (soy, rice-almond, rice-coconut, and oat) available on the Ukrainian market were determined and compared with those of local cow’s milk. Plant-based milk was an opaque homogeneous liquid of beige color with different tinting and it had a pleasant sweet taste with an aftertaste of raw materials. Plantbased milk had an appearance and consistency similar to cow’s milk. Titratable acidity of plant-based milk did not exceed 21 °T. Titratable acidity of cow’s milk was 16—18 °T. Dry matter content of plant-based milks was in the range of 8.73—9.83%. Dry matter content of cow’s milk was 11.63—12.52%. Density of plant-based milk was in the range of 1027—1032 kg/m3 . Density of cow’s milk was 1028—1029 kg/m3. Protein content of plantbased milk was 2.31—5.12 g/100 ml. Fat content of plant-based milk was 1.5—3.0 g/100 ml. Carbohydrate content of plant-based milk was 2.53—8.01 g/100 ml. In cow’s milk, the protein, fat and carbohydrate contents were 3.34—3.63 g/100 ml, 2.4—2.5 g/100 ml and 4.72—4.74 g/100 ml, respectively. Caloric content of plant-based milk was 46.2—64.2 kcal/100 ml. In plantbased milk, concentration of Ca2+ ions was 682—1058 mg/l and concentration of Mg2+ ions was 96—140 mg/l, which was lower than in cow’s milk. Plant-based milks are not full substitutes for cow’s milk, and their recipe composition needs to be balanced to provide the human body with the necessary nutrients.Item type:Наукова стаття, System of comprehensive evaluation of academic staff activity(Mukachevo State University, 2024) Dudarev, IgorUniversities evaluate the activities of academic staff annually to encourage excellence in performance and to develop training programmes to enhance their professional skills. The evaluation of academic staff activities is mainly based on the results of their scientific work, but it is important to take into account other areas of their responsibilities. Therefore, the purpose of the study was to develop a system for the comprehensive evaluation of academic staff, which would consider the outcomes of their pedagogical, methodological, scientific, and organisational work. The method employed involved the analysis of university regulatory documents that define academic staff evaluation systems. Graphs were utilised to model the structure of the relationships between the criteria of the proposed evaluation system. The evaluation system determines the indices of academic staff work efficiency both for individual types of activities an comprehensively. According to the system, the outcomes of all academics are compared with the best results achieved in the current year at the university or national level. The calculations of the comprehensive index of activity efficiency for each academic enable the formation of university, faculty, and departmental rankings of academic staff, as well as the categorisation of performance levels based on the proposed scale. It was recommended that the evaluation results be presented in academic portfolios on the university website to ensure transparency. This approach also enables stakeholders to track changes in academics’ effectiveness over time. The evaluation system will enhance personnel management in universities, thereby contributing to the achievement of strategic goals for institutional development. The proposed academic staff evaluation system can be implemented at both the university and national levels. Its implementation will further foster a competitive environment among academics at the national, university, faculty, and departmental levels.Item type:Наукова стаття, Research on seed separation process on a gravity-cascade separator(Bucharest : INMA, 2020) Dudarev, Igor; Zabrodotska, Lyudmyla; Satsiuk, Vasyl; Taraymovich, Iryna; Olkhovskyi, VasylDifferent designs of separators are used for separating seeds. The principle of separator operation is based on various physical, mechanical and aerodynamic properties of seeds. Gravitational separators are promising because energy is not spent on separation process in this type of separators. A gravity-cascade separator was proposed, in which the separator sections are connected like “scissors”. The sieve length was theoretically justified, taking into account the condition for passing a small fraction of seeds into the sieve holes. The influence of sieves tilt angle and seed flow rate from hopper on the quality index of separation process was studied experimentally.Item type:Наукова стаття, Effect of fruit and vegetable blanching and compression on the loss of multilayer chips(Kyiv : INMATEH, 2021) Dudarev, Igor; Panasyuk, Svitlana; Taraymovich, Iryna; Say, VolodymyrChips are a useful and popular product that is produced in most countries of the world. The main processes of traditional chips technology are slicing fruits and vegetables into thin slices, blanching and drying slices. Multilayer chips are formed from several layers of different materials (fruits, vegetables and seeds). For forming of such chips, it is important that the layers of different materials stick together well. Studies have shown that the material type and blanching time significantly affect the adhesion of material and loss of chips. Also, effect of compression of raw material layers on the chips loss was studied.