Перегляд за Автор "Slobodyanyuk N.M."

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Physical and chemical parameters of chops model compositions with using of flax seed
(ВЦ НУБіП України, 2018) Veretynska I.A.; Sukhenko Yu.G.; Slobodyanyuk N.M.
Physical and chemical parameters of chops model compositions using flax seeds was studied. Found that using of flax seeds in the chops model compositions in the amount of 5% promotes the water-retaining capacity, therefore, the texture and richness of products are improved.
Physical and chemical parameters of chops model compositions with using of flax seed
(НУБіП України, 2018) Veretynska I.A.; Sukhenko Yu.G.; Slobodyanyuk N.M.
Physical and chemical parameters of chops model compositions using flax seeds was studied. Found that using of flax seeds in the chops model compositions in the amount of 5% promotes the waterretaining capacity, therefore, the texture and richness of products are improved.
Problems and ways of increasing the energy efficiency of the sugar factory
(НУБіП України, 2019) Miedviedieva N.A.; Sukhenko V.Yu.; Slobodyanyuk N.M.
Production of sugar and beet requires significant energy consumption Their rational use and the need to preserve the environment is caused not only by the cost of energy resources, but is one of the ways to increase competitiveness. The technology of sugar manufacture at «Novorozhitsky Sugar Plant» is considered, at each stage of technological operations the incoming resources, including material, are determined. The article presents the results of theoretical and practical analysis according to the data of the energy audit of a sugar plant. The results of monitoring the consumption and generation of energy resources for each species were analyzed. The diagnostic survey of the economy allows determining the areas of excessive consumption of energy resources and identifying potential energy conservation specialist. The measures and technical solutions to improve energy efficiency sugar factory are proposed. An economic assessment of the technical solution for the replacement of presses and determine the payback period has been carried out.
Sensory analysis
(NULES of Ukraine, 2024) Holembovska N.V.; Kryzhova Y.P.; Bal-Prylypko L.V.; Slobodyanyuk N.M.; Israelіan V.M.; Rozhkov Yu.G; Androschuk O.S.; Dorozhko V.V.
The textbook's content corresponds to the curriculum of the discipline "Sensory analysis". The textbook will be helpful to students, postgraduates and teachers of higher education institutions.
Use the seeds of chia seeds as ingredient of milled half-finished foodstuffs
(ВЦ НУБіП України, 2018) Golembovska N.V.; Slobodyanyuk N.M.
There are given results of sensory analysis of flavor and some other properties of milled masses of freshwater fish enriched by the non-traditional raw material (seed of chia seeds). The conclusion on positive effect on properties of proposed compositions over those ones of the standard sample of force-fish was made on comparing of base profiles of their basic properties. The cutlets made of mass modified by vegetative ingredient had the plastic and dense consistency on their cut. The positive results of their organoleptic analysis evidenced expediency of adding of proposed vegetative ingredient to milled mass of fish. The criteria proved such conclusion were general expression of taste, aroma and harmonicity of flavor of cutlets made of mixes of developed composition. It was shown experimentally that adding of vegetative raw materials in the mix permits to increase its nutritional value. Absence of negative effects followed after adding of seeds of chia seeds into the minced fish mass permits us to recommend it for consumption as the product of dietetic destination.
Use the seeds of chia seeds as ingredient of milled half-finished foodstuffs
(НУБіП України, 2018) Golembovska N.V.; Slobodyanyuk N.M.
There are given results of sensory analysis of flavor and some other properties of milled masses of freshwater fish enriched by the non-traditional raw material (seed of chia seeds). The conclusion on positive effect on properties of proposed compositions over those ones of the standard sample of force-fish was made on comparing of base profiles of their basic properties. The cutlets made of mass modified by vegetative ingredient had the plastic and dense consistency on their cut. The positive results of their organoleptic analysis evidenced expediency of adding of proposed vegetative ingredient to milled mass of fish. The criteria proved such conclusion were general expression of taste, aroma and harmonicity of flavor of cutlets made of mixes of developed composition.