Кафедра "Технологія жирів і продуктів бродіння"

Постійне посилання колекціїhttps://repository.kpi.kharkov.ua/handle/KhPI-Press/7476

Офіційний сайт кафедри http://web.kpi.kharkov.ua/food

Від 2011 року кафедра має назву "Технологія жирів і продуктів бродіння", первісна назва – "Технологія жирів".

Кафедра "Технологія жирів" розпочала свою діяльність у 1930 році. Від початку заснування ХПТІ, спеціальність технологія жирів була складовою частиною кафедри технології органічних і забарвлюючих речовин і тільки в 1923 році виділена в окрему групу.

Кафедра входить до складу Навчально-наукового інституту хімічних технологій та інженерії Національного технічного університету "Харківський політехнічний інститут". Випускники кафедри працюють в олійно-жировій, кондитерській, пивоварній, виноробній, спиртовій, лікеро-горілчаній та безалкогольній галузях харчової промисловості.

У складі науково-педагогічного колективу кафедри працюють: 3 доктора та 10 кандидатів технічних наук; 3 співробітника мають звання професора, 4 – доцента, 1 – старшого наукового співробітника.

Переглянути

Фільтри

2017 - 20192

Налаштування

Автор: search.filters.author.Berezka, T. O.ORCID: search.filters.orcid.https://orcid.org/0000-0003-1329-2981

Результати пошуку

Зараз показуємо 1 - 2 з 2
  • Ескіз
    Документ
    New vegetable oil blends to ensure high biological value and oxidative stability
    (Технологический центр, 2017) Nosenko, Tamara; Shemanska, Evgeniya; Bakhmach, Volodymyr; Sidorenko, Taisiya; Demydova, Anastasiya; Berezka, T. O. ; Arutyunyan, Tetyana; Matukhov, Dmitrij
    The compositions of fatty acids of 15 types of vegetable oils of cold pressing have been studied to develop and justify the blends of sunflower oil with camelina oil, flaxseed oil and walnut oil as those that have reasonable ratios of ω-3:ω-6 polyunsaturated fatty acids. The autocatalytic oxidation of the blends was studied at a storage temperature of (20±2) ºС with free access of light and air. A significant slowdown in the rate of accumulatng peroxides and free fatty acids was established when blending 45 % of walnut oil or 40 % of camelina oil with the appropriate amount of sunflower oil. The developed blend of 55 % of sunflower oil plus 45 % of walnut oil has been found to have a ratio of ω-3:ω-6 polyunsaturated fatty acids close to that recommended for daily nutrition. Blends of vegetable oils with a higher ratio of ω-3:ω-6 fatty acids (75 % of sunflower oil plus 25 % of flaxseed oil and 60 % of sunflower oil plus 25 % of camelina oil) are recommended by the authors for therapeutic nutrition. Blending of traditional sunflower oil with other types of vegetable oils makes it possible to solve two problems – to increase the biological value of fat by optimizing the fatty acid composition and to increase resistance to oxidative spoilage. The developed blends of sunflower oil with walnut oil or camelina oil are stable to oxidation, so they can be recommended for making health-improving products.
  • Ескіз
    Документ
    Optimization of the composition of fat systems of new generation
    (Технологічний центр, 2019) Nekrasov, P. O. ; Gudz, O.; Nekrasov, O.; Berezka, T. O.
    Fats are an integral part of human nutrition. The increased content of trans-isomers in their composition causes a number of cardiovascular diseases and metabolic disorders. A promising approach to solving the problem of minimizing the content of trans- isomers of fatty acid in the composition of food products is the creation of a new generation of fat systems – the oleogel, which is the subject of the presented research. As the dispersion medium of the oleogel, high-oleic sunflower oil is used, in contrast to the oil of traditional varieties, it is possible to obtain systems with enhanced oxidation resistance. The dispersed phase of these fat systems is beeswax, tripalmitin and monoacylglycerols. The choice of a complex of these components is based on their properties to create in oleogels a three-dimensional structure with desired thermomechanical characteristics. At present, there is not enough information about the dependence of the main characteristics of the oleogel on the ratio of ingredients of dispersed phase. In particular, one of the most problematic places in the oleogel technology is its thermal stability, which significantly affects the parameters of production, transportation, as well as storage conditions and periods. To solve this problem, the methodology of the response surface is used in the work. The determination of the unknown values of the parameter vector is carried out by applying regression analysis algorithms. The minimization of the deviation functional is performed by finding the appropriate combinations of experimental predictor series. As a result of research, a mathematical model is developed, which allows, based on data on the component composition of the oleogel, to predict its thermal stability. Reasonably rational mass fractions of the components of the dispersed phase of the oleogel: the content of beeswax is 3.27 wt. %; content of tripalmitin is 3.07 wt. % and the content of monoacylglycerol is 4.70 wt. %, at which the maximum value of the response function is reached. The results will serve as a scientific basis for the development of technological parameters of the industrial production of fat systems of the new generation, the conditions and terms of their storage and transportation.