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- ДокументМоніторинг безпечності та якості природної мінеральної води свердловини № 14/7832 м. Одеса(2016) О.М. НікіпеловаПроблема формування хімічного складу та біоценозів підземних вод досі є однією з найбільш складних проблем теоретичної гідрогеології. Найбільший інтерес представляють такі процеси, як зміни фізико-хімічного складу та мікробіологічного стану підземних вод. Моніторинг підземних вод та санітарно-мікробіологічні дослідження розглянуто на прикладі природної мінеральної води свердловини № 14/7832 м. Одеса з часом. Дослідження проводилися ДУ «УкрНДІ МРтаК МОЗ України» з 1999 по 2010 рр. На основі отриманих даних побудовано графіки, на які накладено апроксимаційні лінії. Їх використано для визначення можливої зміни макрокомпонентів та мінералізації. Взагалі, загальна тенденція залишається незмінною. Санітарно-мікробіологічний стан мінеральної води свердловини був задовільним.
- ДокументСondition analysis of stone fruit crops during their processing on perforated surface under centrifugal forces(2016) М. I. KepinIn this article there is analysis of condition of stone fruit crops in fresh during their rotative movement on immobile perforated surface of cylindrical coating under field of centrifugal forces aimed at division onto semi-product (flesh) and waste (stones). Division is being performed via separation of flesh fragments from stones by hole edges. Separation intensiveness (productivity of the process) depends on structural-mechanical properties of fruit fleshes and their rotative speed.On the example of separate fruit it has been experimentally proved that besides rotative movement on inner surface of the coating there is rotative movement of a fruit around its own axle what promotes even separation of flesh. Such a rotation is typical for fruits with maturity stage even throughout the volume, otherwise breach of skin with following flesh separation occurs locally.Experimental researches carried out with apricot fruits and cornel have shown that productivity of the process of fruit separation depends of strength features of tissues and rotative speed of blades. Offered way of processing is carried out in non-stop mode and may be realized for all types of stone fruit crops independently on association between flesh and stone.
- ДокументQuality of the water received from air by means of conditioners(2016) O. Kovalenko, K. KormoshFor the recreational zone located in the Odessa region along the coast of the Black Sea it is expedient to use (as an additional source of water supply) the water received from air. It is shown that it is possible to receive water from air by means of conditioners which it is much placed on recreation facilities and sanatoria. As water from air may contain various dissolved substances, it is necessary to investigate its quality. It is important to know it for development of technology of water treatment. Results of research of quality of water of two types are presented. Samples are received under different service conditions of conditioners. In samples indicators of epidemic safety, and also sanitary and chemical indicators of safety and quality of the water received from air are defined.
- ДокументThe substantiation of development of mousses technology using wheat starch(2016) N.V. Мriachenko, S.L. Iurchenko, T.V. CheremskaThis work is dedicated to the substantiation of development of technology of fruit and vegetable mousses using wheat starch and surfactant – Tween 20. The innovative idea of product with foamy structure was expounded, the implementation of which will allow to provide obtaining of the final product with stable quality indicators, new consumer characteristics and will give an opportunity to carry out the production technological process with distinct industrial signs.The foaming capacity and foam stability of “wheat starch-Tween 20” model systems depending on the heat treatment temperature and starch concentration were investigated. The rational foaming zone was determined that will allow to obtain foamy structure of mousses. The model systems behavior was studied by the determining of their viscosity. It was confirmed that the controlled regulation of dynamic phase transitions of starch with surfactant provides food systems’ colloidal stability.
- ДокументTechnological characteristics of yeast-containing cakes production using waxy wheat flour(2016) K. Iorgachova, O. Makarova, K. KhvostenkoThis article shows the feasibility of using waxy wheat flour, the starch of which doesn`t contain amylose, in order to stabilize the quality of yeast-containing cakes. The influence of the waxy wheat flour mass fraction and the stage of its adding on the physical, chemical and organoleptic characteristics of the products are studied. According to the technological properties of a new type of wheat flour, two methods of its adding are proposed ‒ adding the maximum amount of waxy wheat flour at dough kneading stage or using the mixture of waxy and bakery wheat flours for kneading sourdough and dough. It is shown that the replacement of 60 % bakery wheat flour with waxy wheat flour in the recipe of yeast-containing cakes at the dough kneading stage contributes to the production of products with higher quality and organoleptic characteristics compared to both the control and cakes based on a mixture of different types of wheat flour. These samples are characterized by increased by 1.7 – 11.3 % specific volume, porosity – 2.6 – 5.5 % and the total deformation of the crumb – 6.5 – 41.4 %.
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