Факультет митної справи, матеріалів, технологій та гостинності
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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, 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