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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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.
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.
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.
Substantiation of storage parameters of the sour-milk infant drink "Biolakt"
(Одеська національна академія харчових технологій, 2017) Tkachenko, N.; Nekrasov, P. O. ; Avershina, A.; Ukrainceva, Ju.
Changes in the quality indicators of sour-milk infant drink «Biolakt» characterized by high probiotic and immunomodulatory properties and low allergic effect that were made according to the improved technology and stored in sealed-off containers at temperature (4±2) ºС during 28 days have been studied: organoleptic properties of taste and odour, consistency and appearance; physical and chemical properties – titrated acidity, ºТ; active acidity, pH units; moisture retention property, %; microbiological properties – number of living cells of mixed cultures B. bifidum 1 + B. longum Ya3 + B. infantis 512, CFU/cm³; the most probable number of living cells of monocultures L. acidophilus La-5, CFU/cm³; presence of coli form bacteria in 0.3 cm³; presence of Salmonella in 50 cm3; biochemical properties – antioxidant activity, activity units; and maximum possible content of malondialdehyde at complete oxidation of the product ingredients, mg/100 g. It is proved that under indicated conditions in the course of 24 days the studied samples of target products possess high organoleptic and standardized for sour-milk infant drinks physical, chemical, biochemical and microbiological indicators and are, also, characterized by high content of probiotics: (0.43 – 8.60)∙109 and (0.25 – 1.10)∙109 CFU/cm3 of living cells of bifidus bacteria and lactobacilli, accordingly. It has been established that the limit storage period of sour-milk infant drink «Biolakt» produced according to the improved technology and stored at temperature (4±2) ºС should not exceed 12 days with due account of the safety margin for sour-milk infant drinks (provided they are kept in sealed-off containers). It has been proved that the target product formulas should include lactulose, polyunsaturated fatty acids omega-3 FT EU of «Fortitech» company (Denmark), vitamin complex FT 041081EU of «Fortitech» company (Denmark) and/or complex of mineral substances FT 042836EU of «Fortitech» company (Denmark).
Optimization of formulation composition of the low-calorie emulsion fat systems
(Технологический центр, 2016) Tkachenko, N.; Nekrasov, P. O. ; Makovska, T.; Lanzhenko, L.
Among the promising food products of oil-and-fat industry, special place is held by emulsion fat products, in which vegetable oil is in the dispersed state that increases its assimilation. High taste and nutritional properties, due to the specific character of their structure, are inherent in emulsion fat systems. Therefore, water-fat emulsions are the promising systems, on the basis of which it is possible to create mayonnaises, sauces, dressings, oil pastes, spreads and other food products, including low fat ones, with the balanced composition and health-improving properties. The work substantiated the optimum content of the concentrate of Jerusalem artichoke “Noteo” and the stabilizing system “Hamulsion QNA» – 10,06 and 0,42 % respectively, as the components of low calorie emulsion fat basis for the production of low fat oil-and-fat products. It is shown that a low calorie emulsion fat system, produced with the use of raw components in the optimal ratio, possesses standardized physical-chemical and microbiological indicators, high organoleptic characteristics and can be used as the raw material for the production of low calorie mayonnaises, sauces and dressings for healthy nutrition. The recommendations are provided regarding the design of the technologies of the two groups of low calorie mayonnaises, sauces, dressings, enriched with food fibers and prebiotics (or the complexes of synbiotics), on the basis of the developed emulsion fat systems.
Kinetics and thermodynamics of biocatalytic glycerolysis of triacylglycerols enriched with omega-3 polyunsaturated fatty acids
(Украинский государственный химико-технологический университет, 2018) Nekrasov, P. O.; Piven, Olena Mykolayivna ; Nekrasov, O. P.; Gudz, O. M.; Kryvonis, N. O.
The enrichment of fats with omega-3 polyunsaturated acids increases the nutritive value of fats and makes them more health promoting by boosting the immune system and reducing blood coagulability, the level of neutral lipids and the risk of coronary heart disease and atherosclerosis. That is why it is important to develop scientific basis of the synthesis of these lipid systems. There have been created the mathematical model of kinetics of enzymatic glycerolysis of triacylglycerols enriched with omega-3 polyunsaturated fatty acids, enabling quantitative and qualitative assessment of the reaction composition. For the mathematical modeling of the process, a system of nonlinear differential equations has been created which describes the change in the content of the resulting substrates and reaction products through time. To determine acylglycerol composition of the reaction systems, the high temperature gas-liquid chromatography method was used. The simulation was performed using Mathcad 15 environment via the identification of the parameters of the model by means of a random multivariable search algorithm being called a method of complexes, in the course of which the errors between experimental and model data were minimized. The Runge–Kutta method with a variable step of the fourth order of accuracy was used as a numerical procedure for differential equations modelling. As a result of the calculations, the numerical values of the constants of direct and reverse reactions rates and the corresponding equilibrium constants were determined. Based on the received constants of homogeneous substrates mixtures the values of thermodynamic parameters and activation energies of the studied process have been calculated. The conclusions have been drawn about the contribution of each reaction, occurring during biocatalytic glycerolysis of triacylglycerols, to the process under consideration.