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Modeling of the Mixing Process in the Gravitational Mixer Using the Theory of Markov Chains
(Cham, 2021) Dudarev, Igor; Holiachuk, Serhii; Hunko, Yurii; Panasyuk, Svitlana
Modeling 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.
Technology of multilayer and glazed fruit and vegetable chips
(2024-05-28) Taraymovich, Iryna; Dudarev, Igor; Panasyuk, Svitlana; Say, Volodymyr
Fruit and vegetable chips are a growing segment of the global snack market. These chips are an alternative to high-calorie potato chips. Fruit and vegetable chips can be a useful snack between main meals, allowing the human body to get the necessary vitamins, macro and micro elements. No oil is used in the production of fruit and vegetable chips, and they do not contain added sugar, artificial colours and flavors. Instead, these chips contain beneficial substances that are rich in fresh fruits and vegetables, albeit in smaller quantities. Because fruits and vegetables lose valuable nutrients during storage, they must be processed into high-quality fruit and vegetable chips. Blanching, immersion in various solutions and osmotic dehydration of the plant raw materials before drying are used to reduce the loss of nutrients during the production of fruit and vegetable chips and to preserve the taste, smell and colour of the plant raw materials in the finished product. The developed technologies of multilayer and glazed fruit and vegetable chips allow consumers to obtain an innovative product with original taste properties and nutritional composition. The modes of the proposed technology of multilayer chips allow producers to preserve as much as possible the taste and colour of plant raw materials (fruits and vegetables) in the finished product, as well as nutrients. As a result of combining different types of plant raw materials (vegetables, fruits, seeds) it is possible to obtain a wide range of multilayer chips with different tastes that can satisfy the preferences of different categories of consumers. By combining plant raw materials, manufacturers can also balance the nutrient content of the chips and obtain a functional product for specific target groups of consumers. The proposed chocolate-glazed (with black, white or milk chocolate) multilayer chips are a promising product in the sweet chips segment. The use of chocolate makes it possible to balance the nutritional value of the multilayer chips, and the addition of freeze-dried plant powders (fruits, vegetables, berries) or their combination to the glaze enriches the product with vitamins, macro and micro elements, and gives the chips new flavors and colours.
Development and characterization of ice cream containing vegetable oils
(2025-07-31) Taraimovych, Iryna; Panasyuk, Svitlana; Sydoruk, Tamara
Ice cream is considered one of the world's favorite desserts. It is important for consumers to get benefits and enjoyment from eating this sweet product. The main ingredients of ice cream are milk or cream, sugar, and sometimes egg yolks. Fruits, berries, cocoa, and vanilla are used to add flavor to the recipe. The milk or milk-egg mixture is first heated, then cooled, whipped to saturate the mass with air and obtain the appropriate texture, and frozen. Ice cream can be viewed as a multiphase system consisting of a cryo-concentrated aqueous phase, air bubbles, ice crystals and emulsified fat. The fat in ice cream comes from the dairy ingredients, but vegetable fats such as coconut or palm oil can also be added. The fat phase ensures the optimal structure of the ice cream, gives it a rich flavor and influences the quality characteristics. It also helps to stabilize the foam, which contributes to the delicate creamy texture of the ice cream. The development of a blend of milk and vegetable fats is one of the most important factors in shaping the required texture, taste and aroma properties of ice cream. The use of liquid vegetable oils containing unsaturated fatty acids and vitamins makes it possible to create a new food product with health benefits. The technology of ice cream using vegetable oils as an alternative to milk fats has been developed, which provides an innovative product enriched with unsaturated fatty acids. The influence of sunflower, linseed, and sesame oils on the texture of ice cream, its taste characteristics, and nutritional value was analyzed. The physicochemical properties of ice cream with the addition of vegetable oils, technological features of replacing milk fats with vegetable fats, as well as their impact on the stability of emulsions and organoleptic properties of the finished product are investigated. The technological aspects of the production of ice cream with vegetable oils, including emulsification, stabilization and freezing processes, are considered. The obtained results can be used to develop new types of ice cream with increased nutritional value and improved consumer characteristics.

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