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.

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2020 - 20232

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Автор: search.filters.author.Lutsenko, Maryna V.Містить файли: Так

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  • Ескіз
    Документ
    Development of extruded animal feed based on fat and oil industry waste
    (Технологічний центр, 2023) Petik, Ihor; Litvinenko, Olena; Kalyna, Viktoriia; Illinska, Olha; Raiko, Valentina; Filenko, Olesia; Lutsenko, Maryna V.; Romanova, Tetiana; Svishchova, Yana; Ivakin, Oleksii
    The paper considers the way to solve the problem of processing waste from the oil and fat industry, namely sunflower and soybean meals, which are a source of many valuable substances. The peculiarity of the work lies in determining the rational ratio of the base components of extruded animal feed, which is an important aspect of obtaining highquality competitive products. The research object is the use of oil and fat industry waste in extruded animal feed technology. The rational ratio of the components of extruded animal feed has been determined. The rational ratio of animal feed components is: sunflower meal – 0.40 parts by weight; soybean meal – 0.25 parts by weight; oatmeal – 0.35 parts by weight. The animal feed sample with justified composition corresponds to the commercial analogue in terms of porosity (72 % and 76 %, respectively) and cost ($285/t and $285/t, respectively). In addition, the extruded feed with the developed composition exceeds the commercial analogue in terms of protein content by 3.2 times and essential amino acids content by 2.9 times. The obtained data are explained by the use of a complex of components, namely oil and fat waste and starch-containing grain raw materials with various limiting amino acids and various technological features of the extruded mass of their mixture. The feature of the obtained results is the possibility to control the technological characteristic (porosity) of the finished product depending on the components ratio, which allows changing product characteristics according to consumer requirements. The research results make it possible to efficiently process secondary products of oilseed processing into a new competitive marketable product. From a practical point of view, the technology makes it possible to reduce the cost of storage/utilization of industry waste, get additional income from new products sales and improve environmental conditions. The applied aspect of using the scientific result is the possibility to create a range of animal feed with different technological indicators depending on the components ratio.
  • Ескіз
    Документ
    Approbation and biomedical research of "coriander petrozeline"
    (Alma Mater Publishing House of the University of Bacãu, 2020) Kalyna, Viktoriia S.; Lutsenko, Maryna V.; Tchoursinov, Yuriy O.; Kunitsa, Katerina V.; Kharytonov, Mykola M.
    The certain organoleptic and physicochemical properties of “Coriander petrozeline” were specified. Comparative analysis of bakery fat was conducted. It was established the semi-solid fraction of fatty coriander oil - the “Coriander petrozeline” can be defined as a special fat for baking. The expediency of using the “Coriander petrozeline” in the recipes of bakery products with the complete replacement of usual fatty ingredient - margarine was discovered. The test baked goods were made from the high quality wheat flour to determine the impact of “Coriander petrozeline” on the quality indicators of bakery products. The advantage of “Coriander petrozeline” using lies also in the fact that the technological process of manufacturing products does not change after its inception. The biomedical research of “Coriander petrozeline” was conducted by feeding it to laboratory rats. It was established that the results of biochemical studies of blood serum of white linear rats are within the limits of control healthy parameters of animals. It was proved that “Coriander petrozeline” is a hygienically safe food product and promising ingredient for application in the food industry.