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 - 20202

Налаштування

Автор: search.filters.author.Nekrasov, P. O.Ключові слова: search.filters.subject.оптимізація

Результати пошуку

Зараз показуємо 1 - 2 з 2
  • Ескіз
    Документ
    Optimizing the parameters of the production process of fat systems with a minimum content of trans-isomers
    (Український державний хіміко-технологічний університет, 2020) Nekrasov, P. O.; Gudz, O. M.; Nekrasov, O. P.; Berezka, T. O.
    Currently, the vast majority of solid fats, which are used as formula components of food products, are produced in Ukraine by partial hydrogenation. This method of fats modification leads to the formation of a significant amount of trans-isomers of fatty acids, which negatively affects the human body. It is known that the increased content of these isomers in the composition of fat products results in an increased risk of developing cardiovascular and metabolic diseases. In particular, the action of high-density lipoproteins is blocked, the deposition of cholesterol plaques on the walls of human blood vessels is initiated, and the development of atherosclerosis is provoked. We suggest resolving this problem by using interesterification of fats under the action of lipases, which has some advantages as compared with traditional technology. For instance, alkaline agents will not be used for catalysis, the reaction products will not be contaminated with catalysts, soaps will not be formed as by-products, the temperature of the process will be almost halved, and the organization of production will be less complicated and cheaper. The purpose of the work was to determine the rational parameters of the interesterification reaction aimed at the synthesis of fat systems with a minimum content of trans-isomers. The research objective was achieved by using the response surface methodology. The kinetics of reaction was studied by pulsed nuclear magnetic resonance. The processing and analysis of experimental data was performed by means of the Statistica 10 package. As a result of investigations, a mathematical model was developed that allows predicting the degree of conversion of starting materials into reaction products based on the data on the conditions of the interesterification process. Rational values of the main parameters for the synthesis of fatty systems with a minimum content of trans-isomers of fatty acids were specified. The obtained results can serve as a scientific basis for the development of technology for the production of fat systems with improved quality and safety characteristics.
  • Ескіз
    Документ
    Modelling formulae of strawberry whey drinks of prophylactic application
    (Одеська національна академія харчових технологій, 2017) Tkachenko, N.; Nekrasov, P. O. ; Vikul, S.; Honcharuk, Ya.
    Expediency of the development of formulae and innovative technologies for production of prophylactic application drinks possessing antioxidant, probiotic and hepatoprotective properties with the use of the secondary dairy product – whey, as well as the domestic vegetable raw materials having a high content of bioactive substances has been substantiated. Formulation composition of the prophylactic drinks based on cheese whey, extract of Tagetes patula flowers and the berry filler “Strawberry” with the use of the response surface method has been developed. Bioactivity of the drinks and the complex quality indicator which accounts for the total influence of the bioactivity, organoleptic assessment and weight coefficients of the specified unit indicators were taken as the optimization criteria; as the independent factors that were varied in the course of the experiment, the mass fractions of the marigold flowers extract and the strawberries filler were selected. It is recommended that the mass fractions of the berry filler “Strawberry” and the extract of Tagetes patula flowers in the prophylactic drinks are set as 7 and 20 % of the finished product, accordingly. The practical mass fraction of the citric acid of 0.2 % was determined as it ensures high organoleptic characteristics of the finished drinks. Recommendations are given concerning development of innovative technologies of unfermented and fermented strawberry whey drinks of prophylactic application enriched with the extract of Tagetes patula flowers.