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Item type:Наукова стаття, Modeling of the Mixing Process in the Gravitational Mixer Using the Theory of Markov Chains(Cham, 2021) Dudarev, Igor; Holiachuk, Serhii; Hunko, Yurii; Panasyuk, SvitlanaModeling of the mixing process of four bulk materials in the gravitational mixer using the Markov chains theory can be used to determine the design parameters of the gravitational mixer. These mixer parameters will provide a good quality of a mixture. Modeling of the mixing process requires a detailed study of the components flow pattern in the gravitational mixer. The proposed mathematical model of the mixing process can be used to describe the process of mixing a different number of components in the gravitational mixer. The results of experimental studies of candy-dragees mixing in the gravitational mixer confirmed the adequacy of the proposed mathematical model of the mixing process. The gravitational mixer is a piece of beneficial equipment for the mixing process, and producers in the process industries can use it for mixing different raw materials and finished products. The mixing process of bulk materials in the gravitational mixer occurs without energy consumption and damage to bulk materials. Besides, the gravitational mixer is compact and easy to maintain.Item type:Наукова стаття, The advantages of using sublimation for preserving the antioxidant properties of cranberries(Tallinn: Scientific Route OÜ, 2024) Holiachuk, SerhiiAbstract The benefits of using the sublimation method for preserving the antioxidant properties of cranberries have been studied. Cranberries are known for their antioxidant properties, which help combat infections, reduce the risk of heart disease, and improve arterial pressure. This berry is particularly beneficial in prostate cancer. Most of the beneficial compounds in cranberries are found in their skin, which may lose its properties during traditional juice extraction. Drying is an alternative method for preserving antioxidants, but traditional methods can lead to a loss of product quality. Sublimation drying has proven to be the most efficient and innovative method, as it ensures the preservation of cranberry antioxidant properties. After the sublimation cycle, the final moisture content of the material is only 2–5 % of the initial content, guaranteeing the maximum retention of beneficial properties and the production of a high-quality product. This method is promising for maintaining the quality of raw materials during drying and preserving their medicinal properties.Item type:Наукова стаття, Reducing losses during storage of fruit vegetables: regulation of postharvest metabolism(Tallinn: Scientific Route OÜ, 2025) Holiachuk, SerhiiAbstract This review article addresses modern strategies for reducing postharvest losses in fruit vegetables by regulating oxidative metabolism during storage. Fruit vegetables such as tomatoes, peppers, eggplants, cucumbers, zucchinis, pumpkins, and melons are highly perishable and susceptible to chilling injury due to their intense postharvest respiration and high moisture content. The article summarizes the physiological and biochemical responses of plant tissues to cold stress, including membrane damage, oxidative stress, and the imbalance of endogenous antioxidants. Emphasis is placed on combined treatment approaches that integrate physical methods (heat treatments, UV irradiation, modified atmosphere storage) with the application of bioactive substances, including phytohormones and natural antioxidants. The review highlights the role of heat-induced stress tolerance, antioxidant defense systems, and nanostructured delivery forms in mitigating cold-related metabolic disorders. It argues that the effectiveness of such strategies depends on species- and cultivar-specific responses, maturity stage, and preharvest conditions. A physiological understanding of tissue metabolism is essential to optimize storage parameters and design effective protective treatmentsItem type:Наукова стаття, Effect of heat treatment with biopreparation on the quality of tomato fruit during storage(2021) Priss, Olesia; Zhukova, Valentina; Holiachuk, Serhii; Karman, TetianaTomato fruits are characterized by a high content of biologically active substances, which makes them an irreplaceable component of nutrition. However, tomatoes are perishable products and require additional measures to extend storage. One of the most problematic areas is the limited use of synthetic chemicals for processing fruit prior to storage. An alternative to them are natural exogenous preparations with antioxidant and disinfectant effects, which are environmentally friendly. However, the treatment of fruits with natural substances does not have sufficient efficiency in comparison with synthetic ones, which requires a combination with other post-harvest measures to increase cold stress. The object of research is the process of storing tomato fruits using heat treatment with a biological product. Numerous studies indicate the feasibility of using the processing of fruits with biological products to extend their storage duration. Standardized preparations based on bee products are of great interest. The research carried out in this work is aimed at extending the shelf life of tomato fruits while maintaining their quality by heat treatment of tomatoes with a solution of a biological product (tincture of the biomass of the larvae of the greater wax moth) before storage. In the course of the study, it was found that such treatment prolongs the shelf life of blank tomatoes up to 50 days, which is 40 % longer compared to the control. It has been proven that fruits treated with a biological product demonstrate a low level of metabolic processes. This is due to the fact that the proposed treatment slows down the rate of accumulation and degradation of sugars and organic acids. In particular, in fruits treated with a biological product, the sugar content is 8.8–10.6 % higher than in the control. The rate of decrease in the level of titratable acidity in the variants treated with the biological product is 15–19 % slower than in the control. The above results indicate the effectiveness of the use of a biological product for storing tomato fruits in comparison with similar measures.Item type:Наукова стаття, Development of technology and study of properties of gluten-free shortbread biscuits(Lutsk: LNTU, 2025) Holiachuk, Serhii; Hunko, Yurii; Fedorus, YuriiThe number of persons with gluten intolerance is rising in the modern world, which calls for the creation of specialised goods that may satisfy their demands. The aim of the research was to develop a recipe for gluten-free shortbread biscuits with cherry filling. The research was carried out using the expert method, sensory analysis and statistical methods of processing research data. To achieve this goal, it was proposed to use a mixture of almond and coconut flour as a raw material for shortbread buiscits. It had been determined that the development of gluten-free products required the implementation of innovative technologies, the incorporation of alternative ingredients, and the analysis of the properties of raw materials and final products. Various model compositions of shortbread biscuits were developed based on mixtures of almond and coconut flour with different proportions of the mixture components (MС1 – 75:25, MС2 – 50:50, MС3 – 25:75). A sensory analysis of the model compositions of gluten-free shortbread biscuits was carried out, and their organoleptic characteristics were determined. As a result of the studies, a sensory profilogram of model shortbread compositions was obtained, which can be used to determine, which model composition was characterised by the best indicators (it was found that MС1 had the best indicators). The brittleness index of gluten-free shortbread biscuits was also determined depending on the content of almond flour in the mixture. The physicochemical parameters of various model compositions of gluten-free shortbread biscuits were determined and the results of these studies were analysed. The development of gluten-free shortbread biscuits with cherry filling allows expanding the range of flour confectionery products with a healthful orientation