Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Igor Palamarchuk"'
Publikováno v:
Informatyka, Automatyka, Pomiary w Gospodarce i Ochronie Środowiska, Vol 14, Iss 2 (2024)
The developed thermal radiation dryer with a vibrating wave method of generating oscillations allows you to realize the positive features of the flow form of the processing organization, the level of influence of high thermal loads on the surface lay
Externí odkaz:
https://doaj.org/article/03461e3760c448e7af8a3446bdfa76d5
Autor:
Igor Palamarchuk, Fu Yuanxia, Dmytro Zhuravel, Ievgenii Petrychenko, Roksolana Blishch, Anatoliy Holovatyuk, Olexander Domin, Tatiana Kostiuk
Publikováno v:
Potravinarstvo, Vol 18 (2024)
In this scientific work, using the method of laser-induced breakdown spectroscopy (LIBS), the spectra of beef samples and impurities in meat products, namely, banana, pineapple, kiwi, bergamot, poria coconut, Chinese angelica, chicken blood vine, wer
Externí odkaz:
https://doaj.org/article/2dbc702b3902435a9684c8d24b9c6077
Autor:
Igor Palamarchuk, Mikhailo Mushtruk, Volodymyr Vasyliv, Eugeniy Stefan, Olesia Priss, Iryna Babych, Inna Karpovych, Nataliia Pushanko
Publikováno v:
Potravinarstvo, Vol 18 (2024)
One of the most important problems in ensuring the quality of mincemeat preparation in the production of sausages is the effective structuring of components and mixing of their ingredients. To solve this problem, researchers added a multifunctional a
Externí odkaz:
https://doaj.org/article/255ea79f388a4e7e9610b3d2c86132c2
Publikováno v:
Potravinarstvo, Vol 17 (2023)
The main process in the technology of natural marinated semi-finished meat products is the marinating process, which depends on the marinating method, temperature conditions, and composition of the marinade mixture. To enhance the distribution of mar
Externí odkaz:
https://doaj.org/article/8da0fbeca25b41289b0a1ea8db539b7a
Autor:
Igor Palamarchuk, Vladyslav Palamarchuk, Vadim Paziuk, Ruslan Hulevych, Aliya Kalizhanova, Magzhan Sarsembayev
Publikováno v:
Informatyka, Automatyka, Pomiary w Gospodarce i Ochronie Środowiska, Vol 13, Iss 2 (2023)
Infrared drying of bulk agricultural products is becoming increasingly widespread in processing and food industries due to energy efficiency, compactness of technological equipment, and ease of operation. The purpose of the presented research is to d
Externí odkaz:
https://doaj.org/article/7218675cebf6493496e035acc33aeb6d
Autor:
Mikhailo Mushtruk, Igor Palamarchuk, Vladyslav Palamarchuk, Maxim Gudzenko, Nataliia Slobodyanyuk, Dmitry Zhuravel, Ievgenii Petrychenko, Оksana Pylypchuk
Publikováno v:
Potravinarstvo, Vol 17 (2023)
We have studied the physicochemical composition and functional and technological properties of plant additives – wheat fibre with pumpkin pectin (WFwPP). It was found that introducing the fibre in the recipe of cooked sausages instead of fatty pork
Externí odkaz:
https://doaj.org/article/b6ef2377c2884f41bb4e17dc5acf668c
Influence of geometric parameters of screw nozzles of a twin screw extrusion press on the oil output
Autor:
Maksym Hudzenko, Volodymyr Vasyliv, Mikhailo Mushtruk, Marija Zheplinska, Igor Palamarchuk, Zinaida Burova, Viktor Sarana
Publikováno v:
Тваринництво та технології харчових продуктів, Vol 12, Iss 3, Pp 5-17 (2021)
The relevance of the study is due to the search for rational geometric parameters of screw nozzles and the identification of the influence of the compression ratio of twin screw extrusion presses on the oil compression process. An important criterion
Externí odkaz:
https://doaj.org/article/70ab79a1256047948d623e15ec36af96
Autor:
Valentyna Israelian, Igor Palamarchuk, Sedat Sevin, Nataliia Holembovska, Nataliia Prokopenko, Anastasiia Ivaniuta, Oleksandra Shynkaruk, Yaroslav Rudyk, Dmytro Nosevych, Nina Tverezovska
Publikováno v:
Potravinarstvo, Vol 16 (2022)
Existing massagers are characterized by relatively high energy consumption during operation, the metal consumption of the structure, complexity of the drive mechanism. Therefore, the search for effective implementation schemes of mixing operations an
Externí odkaz:
https://doaj.org/article/9a0d20b3dec243f99ce6abd49f3a14cc
Autor:
Mikhailo Mushtruk, Maxim Gudzenko, Igor Palamarchuk, Volodymyr Vasyliv, Natalia Slobodyanyuk, Anatolii Kuts, Oksana Nychyk, Oksana Salavor, Anatolii Bober
Publikováno v:
Potravinarstvo, Vol 14, Pp 937-944 (2020)
The extrusion process of oil-containing raw materials using a twin-screw extruder is becoming increasingly common in food technology. The problem of high energy costs for the implementation of this process is solved by reducing the resistance of the
Externí odkaz:
https://doaj.org/article/223122a5b55a45188a7971d76e84a9ec
Autor:
Igor Palamarchuk, Mikhailo Mushtruk, Vladislav Sukhenko, Vladislav Dudchenko, Lidija Korets, Aleksandr Litvinenko, Olena Deviatko, Sergii Ulianko, Natalia Slobodyanyuk
Publikováno v:
Potravinarstvo, Vol 14, Pp 239-246 (2020)
Centrifugal and vibrational technological effects are among the main approaches to intensify the process of plant raw materials hydrolysis for pectin extraction. With the impulse intensification of such a process, it is possible not only to increase
Externí odkaz:
https://doaj.org/article/10d206ed963746cea54e4aa32cb8e5aa