Кафедра харчових технологій та хімії
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Item type:Наукова стаття, Effect of a combined biopolymer coating on the quality of asparagus spears during storage(Tallinn: Scientific Route OÜ, 2026-06-11) Taraymovich, IrynaThe chapter is devoted to the study of the influence of a biopolymer coating based on sodium alginate and the antioxidant rutin on the quality of asparagus spears of Prius and Rosalie varieties during storage under refrigerated conditions. The influence of the coating on the preservation of marketable, physiological and organoleptic characteristics of asparagus was considered. It was found that the most pronounced effect was obtained when using a combined coating (1% sodium alginate +1% rutin), which combines the barrier properties of the biopolymer and the antioxidant activity of rutin. The use of such a composition allows to extend the shelf life of spears of both varieties by 7 days compared to the control, reduce mass loss by 1.9 times for the Prius variety and by 2.2 times for the Rosalie variety and increase the yield of standard products to 88.14–91.79% depending on the variety, despite the increased storage time. The use of the studied biopolymer made it possible to slow down respiratory metabolism, degradation of chlorophylls and carotenoids and stabilize the organoleptic characteristics of the product.Item type:Наукова стаття, Technology of multilayer and glazed fruit and vegetable chips(2024-05-28) Taraymovich, Iryna; Dudarev, Igor; Panasyuk, Svitlana; Say, VolodymyrFruit 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.Item type:Наукова стаття, Design of an auger thermo-radiation dryer for drying plant-derived pomace(2021-06-10) Taraymovich, IrynaThis paper reports the improved model design of an auger thermo-radiation dryer for drying plant-derived pomace under a low-temperature mode (35...80 °C) to the resulting moisture content at the level of 8...13 % of solids. The dryer has an adjustable speed of auger rotation (3...4 min–1), of airflow (0.05...0.09 m/s), and is characterized by the uniform distribution of heat flux. It is equipped with an energy-saving two-circuit complex that utilizes secondary energy to heat primary air from 21.1 °C to 28.9 °C. The use of Peltier elements, installed at the heating technical surface of the dryer's auger, makes it possible to convert thermal energy into a low-voltage supply voltage for the autonomous supercharger and exhaust fans. The duration of pomace drying in the model structure of the auger thermo-radiation dryer has been determined, in particular tomato pomace, with an initial content of 75 % of solids, which is 107 min. For apple pomace whose starting content of solids is 65 %, it is 98 min. For comparison, the duration of the convective drying of tomato pomace (75 % of solids) is 120 minutes. The drying was carried out at a temperature of 60 °C to the resulting moisture content of 10...12 % of solids. Organoleptic evaluation on the example of tomato pomace confirms the effectiveness of structural solutions in the auger dryer compared to the convective technique. The results reported in this study could create conditions for the further design and implementation of the proposed structure of thermo-radiation dryer for drying plant-derived pomace involving an altered heat supply technique and the utilization of secondary energy. The designed structure of the device makes it possible to process and preserve the quality properties of plant-derived pomace, allowing the use of this product for a wide range of foodstuffs.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.