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Dominika Gajdosikova, Katarina Valaskova and George Lazaroiu
The processing and transformation of natural resources into completed and semi-finished products is the primary function of industry in each nation?s economy. There is no denying the significance of industry and sectoral classification of the economy, bu...
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Vojtech Ilko, Dominika Sosnová, Petra Hru?ová, Jakub Fi?nar, ?tepán Czornyj, Marek Dole?al, Kristina Nakonechna and Zuzana Réblová
Vitamin E, as the most important lipophilic antioxidant of eukaryotic cells, plays an important role in human nutrition. So far, information has focused on the content of vitamin E in raw food materials or foods, and its losses under various processes an...
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Lina Aulia
Pág. 68 - 72
PT PLB (pseudonym) is a company that produces household appliances and kitchen utensils. The country kettle is one type of product made by PT PLB. The productivity of the country kettle production line decreased by 56%. This was due to defective products...
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Mihailo Kravchenko,Larysa Rybchuk,Dina Fedorova,Roman Romanenko,Vladimir Piddubnyi,Inna Danyliuk,Karina Palamarek,Tatiana Marusyak,Tetiana Nezveshchuk-Kohut
Pág. 22 - 33
Results obtained in the studies of rheological, surface and sensory characteristics of marzipan paste containing dry demineralized whey (DDW) are presented in this paper. Positive effect of DDW on sensory characteristics of model compositions of marzipan...
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Yuliya Myroshnyk,Viktor Dotsenko,Larisa Sharan,Vita Tsyrulnikova
Pág. 43 - 49
The unconventional methods of processing raw materials and semi-finished products have been widely used in various sectors of food industry over recent time. This contributes to intensification of production, prolonging the period during which new produc...
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Andreii Zahorulko,Aleksey Zagorulko,Kateryna Kasabova,Natali? Shmatchenko
Pág. 39 - 45
A method has been developed for the production of a fruit and vegetable paste-like semi-finished product based on an Antonovka apple, Muscat pearl pumpkin and Bona beet. The method is characterized by concentration in gentle temperature conditions (50......
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Andrii Zahorulko,Aleksey Zagorulko,Natalia Fedak,Sergei Sabadash,Dmytro Kazakov,Vitaliy Kolodnenko
Pág. 6 - 13
Most of the designs of vacuum-evaporators for concentration have the problem of heat supply stabilization over the entire heat exchange surface. This is due to the presence of a steam shell, which complicates the uniform heat supply. The shortcomings als...
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Olena Grek,Alla Tymchuk,Sergii Tsygankov,Olena Onopriichuk,Oleksandr Savchenko,?lena Ochkolyas
Pág. 41 - 48
The paper reports a study into the influence of formulation components, such as potato fiber, white sugar and egg mélange, on the characteristics of milk-protein mashes for heat-treated semi-finished products.We studied the effective viscosity and moistu...
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Olena Khomenko,Borys Datsenko,Nataliia Sribniak,Oleksandr Zaichuk,Mykola Nahornyi
Pág. 6 - 13
The physical and chemical processes that occur when obtaining engobe coatings for construction ceramics with the decorative "antiquity" effect were considered, the composition of the charge, the technology of manufacturing and applying of the coatings on...
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Tetiana Lebedenko,Viktoriia Kozhevnikova,Olena Kotuzaki,Tamara Novichkova
Pág. 22 - 35
Old baking traditions have been analyzed from the point of view of improving the technologies, assortment, and quality of bread products in modern enterprises of bread and restaurant business. Considerable attention has been paid to the problems that imp...
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