Вісники НТУ "ХПІ"
Постійне посилання на розділhttps://repository.kpi.kharkov.ua/handle/KhPI-Press/2494
З 1961 р. у ХПІ видається збірник наукових праць "Вісник Харківського політехнічного інституту".
Згідно до наказу ректора № 158-1 від 07.05.2001 року "Про упорядкування видання вісника НТУ "ХПІ", збірник був перейменований у Вісник Національного Технічного Університету "ХПІ".
Вісник Національного технічного університету "Харківський політехнічний інститут" включено до переліку спеціалізованих видань ВАК України і виходить по серіях, що відображають наукові напрямки діяльності вчених університету та потенційних здобувачів вчених ступенів та звань.
Зараз налічується 30 діючих тематичних редколегій. Вісник друкує статті як співробітників НТУ "ХПІ", так і статті авторів інших наукових закладів України та зарубіжжя, які представлені у даному розділі.
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Документ Scientific aspects of development and enrichment of dry mixtures for the production of gluten-free culinary products(Національний технічний університет "Харківський політехнічний інститут", 2020) Kondratiuk, Natalia Vyacheslavivna; Polyvanov, Yehor Andriyovych; Vienko, Oleksyi Yuriovych; Honcharenko, Iryna PetrivnaThe article is devoted to a relevant topic aimed at solving the problem of expanding the range of gluten-free food products. The production of gluten-free products is associated not only with congenital pathology - celiac disease, but also with a sharp decrease in the enzymatic activity of assimilating proteins, not only wheat flour. The main share in the Ukrainian market of such goods is occupied by imported products, which are much more expensive, or domestic products, but containing expensive imported components. As a result of research, a recipe for gluten-free pancakes was developed based on a mixture of dry ingredients with corn, rice, amaranth flour. The optimum moisture content of the dough and the dosage of components for baking at home or in the conditions of restaurant enterprises have been established. A technology for preparing dough from a mixture by adding a hydromodule followed by a short-term exposure is proposed. It is shown that the exposure of a mixture of dry components has a positive effect on the taste and quality of culinary flour products, and the use of an enzyme complex, amaranth flour and a doubleacting baking powder makes it possible to increase the form-holding capacity of the dough and finished products after heat treatment. Calculations of the cost and nutritional value of gluten-free pancakes based on a mixture of dry components have been made. The results obtained prove that the developed products do not contain gluten, are characterized by increased biological value and lower cost in comparison with existing analogues.Документ Innovative approaches in the creation of technologies of dry concentrates cocktails with increased content biologically active substances(Національний технічний університет "Харківський політехнічний інститут", 2020) Kondratiuk, Natalia Vyacheslavivna; Petukhov, Nikita Olegovich; Suprunenko, Katerinа Evgenievna; Karpenko, Sergiy OleksandrovichModern trends in the creation of drinks provide for the use of various infusions, plant extracts, as well as vitamin and mineral complexes, organic acids and polysaccharides as part of their bases, which allows for the normalization of physiological and metabolic processes in the human body and prevents a number of diseases and syndromes that lead to a decrease in working capacity. The main problems in the creation of various drinking forms are associated with the purification and preparation of water, the dissolution of components and their possible interaction with each other in the packaging unit during storage. Considering the above, it is relevant to create dry concentrates for long-term storage for the preparation of drinks and cocktails as promising drinking forms for normalizing the nutritional status of the population of Ukraine and other countries. It has been established that the physiological value of dry drinks according to the developed method is preserved in ready-made commercial forms (sticks with a metallized substrate) for the entire recommended shelf life – 12 months. The mixture, when diluted, provides the desired functional properties and is a convenient form for transportation and preparation, taking into account the usual dilution with a liquid, mainly drinking water. The novelty of individual technological solutions and the revealed physiologically functional properties lies in the use of extracts of plants, fruits, berries, vegetables with an increased content of biologically active substances, as well as the use of other components that have unique physiotherapeutic properties for humans.Документ Theoretical aspects of the creation of food hydrogels with glucuronic acid(Національний технічний університет "Харківський політехнічний інститут", 2020) Polyvanov, Yehor Andriyovych; Kondratiuk, Natalia Vyacheslavivna; Vienko, Oleksyi Yuriovych; Honcharenko, Iryna PetrivnaThe article presents the possibility of developing the technology of food hydrogels based on substances (xanthan and glycyrrhizin) containing glucuronic acid. The expediency of regulating the amount of glucuronic acid in the composition of hydrogels by modeling the content of xanthan and glycyrrhizin, which will further enrich the finished product with useful substances for the human body with a detoxifying effect was demonstrated. Methods of neutralizing a wide range of xenobiotics and activating the absorption of flavonoids in the case of consumption foods containing xanthan-glycyrrhizin hydrogels are described. The possibility of using such hydrogels in the technology of domestic soft drinks in order to improve the quality of finished products that have a detox-effect has been experimentally confirmed.Документ Study of organoleptic and technological properties of fish maffins with addition of pearly powder(НТУ "ХПІ", 2019) Kondratiuk, Natalia Vyacheslavivna; Stepanova, Tetiana Mykhailivna; Viyenko, Oleksiy Yuriyovich; Shen, YunjianThe authors propose a new type of snack muffins with the addition of dry minced fish from sea and freshwater fish, enriched with pearl powder. It provides high protein content and good taste of finished products. The article presents the results of experimental studies on the enrichment of dry minced fish with pearl powder and the addition of these compositions to the recipes of snack muffins. Tasting analysis showed that the best organoleptic indicators have samples of flour culinary products with the content of enriched dry minced fish in 25%. However, such a quantity of recipe ingredients introduced negatively affects the process of dough formation and the appearance of finished products. The amount of added pearl powder was 2.3% of the amount of dry minced fish. The increase in the amount of added pearl powder to 5% does not contribute to an increase in the hydrophilic-city of dry minced fish in the composition of the dough piece for snack muffins. A further increase above 5% adversely affects the organoleptic characteristics of the finished culinary products. Thus, the accepted amount of dry minced fish was 15%. Adding 2.3% of pearl powder to the amount of dry minced fish allowed the physiological required ratio of calcium and phosphorus, which was 2:1 and provide preventive doses of organically bound calcium and phosphorus by 24-28% depending on age.Документ Prospects of amaranth using in the brine systems based on uronate polysaccharides(НТУ "ХПИ", 2018) Kondratiuk, Natalia Vyacheslavivna; Stepanova, Tetiana MykhailivnaThe article is devoted to the problem of improving the nutritional value of meat snack products by improving the composition of marinades with amaranth oil and mixtures for injection such as amaranth protein hydrolyzate. The authors considered the reasons for the creation of improved meat snack products with increased nutritional and biological value. The prospect of using amaranth in the composition of brine systems (mixtures for injection, massaging and soaking) for the production of meat snack products has been substantiated. The chemical composition of analogue brine systems and systems with the inclusion of amaranth is given. Use in the composition of brine for the injection of well-digestible proteins of vegetable origin is based on the fact that, together with the total increase in the moisture content of salty model fermented meat systems they allow to regulate the mass fraction of protein in the composition of finished products. Adding to the brine composition of animal protein in the amount from 0,5 to 1% allows to get meat systems with stable structural and mechanical characteristics.