Výsledky vyhledávání - "Sergei Sabadash"

The influence of different drying methods on the quality attributes of beetroots

Autor: Sergei Sabadash, Yan Liu, Zhenhua Duan, Chunli Deng

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 3 No. 11 (117) (2022): Technology and Equipment of Food Production; 60-68
Eastern-European Journal of Enterprise Technologies; Том 3 № 11 (117) (2022): Технології та обладнання харчових виробництв; 60-68

Beetroot is recognized as a health-promoting vegetable due to its abundant source of bioactive compounds. Drying methods significantly influence the quality of products. Therefore, it is important to choose a suitable drying method to obtain high qua

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97accf3a25dded34a8086c41faa237ae
https://zenodo.org/record/6862089

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EU Municipal Organic Wastes Management and Its Implementation Prospects in Ukraine

Autor: Vira Butova, Olena Melnyk, Viktoriia Scliar, Sergei Sabadash

Publikováno v: Environmental and Climate Technologies, Vol 25, Iss 1, Pp 205-221 (2021)

The article focuses on the issue of the prospects of municipal organic wastes management in Ukraine in the context of the applicable EU practices in the field. The investigation was made according to the SWOT analysis. The general scientific and spec

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc3194c58e703a61442c58ae7cd3f333
https://doaj.org/article/7456e6872c1e45b88d2fbf5af43e1934

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Development of technology for preparing the thermostable milk-containing filling and study of infrared spectra of its components

Autor: Mykola Mashkin, Valentyna Mohutova, Vadym Volokh, Fedor Pertsevoy, Olena Koshel, Sergei Sabadash

Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 5, Iss 11 (107), Pp 25-31 (2020)

Solving the problem of detecting counterfeiting in confectionery requiresappropriate identification methods and is of paramount importance in the list of measures aimed at achieving food safety and quality. The following infrared spectra of the sampl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66e7ce3c1cdb63f377aeceb40dd44d51
http://journals.uran.ua/eejet/article/view/214903

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RESEARCH OF RHEOLOGICAL PROPERTIES OF COMPONENTS OF THE DEVELOPED MILK-CONTAINING THERMOSTABLE FILLINGS

Autor: Olena Koshel, Fedor Pertsevoy, Sergei Sabadash, Mykola Mashkin, Valentyna Mohutova, Vadym Volokh

Publikováno v: EUREKA: Life Sciences, Iss 5 (2020)

The research is devoted to the determination of the properties of the components of the developed milk-containing thermostable fillings and the establishment of the dependence of the effective viscosity on the temperature of the model system. In the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c1ce2cf531fe65de144c5176e38daca3
https://doi.org/10.21303/2504-5695.2020.001437

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Improvement of a scraper heat exchanger for pre-heating plant-based raw materials before concentration

Autor: Kateryna Kasabova, Sergei Sabadash, Valentyna Mohutova, Vadym Volokh, Anatolii Poliakov, Tetiana Lazarieva, Olga Blahyi, Oleg Radchuk, Vladyslav Lavruk

Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (105), Pp 6-12 (2020)

When heating liquid and paste-type products, enterprises in the food industry commonly use scraper heat exchangers, which, given their high heat treatment intensity, make it possible to retain the original properties of the treated raw materials. Mos

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b26c28993efc702371dd769616b0eca
https://doi.org/10.15587/1729-4061.2020.202501

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The application of osmotic dehydration in the technology of producing candied root vegetables

Autor: Maryna Samilyk, Anna Helikh, Natalia Bolgova, Vоlоdymyr Potapov, Sergei Sabadash

Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (105), Pp 13-20 (2020)

The improved technology of the production of candied table and sugar beet, carrot, parsnip, root celery, and rutabaga was offered. The technology is based on increasing the osmotic pressure in the cells of plant raw materials by increasing the concen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f33a5b1e2aa9513ed908a6a9e9f2fe44
http://journals.uran.ua/eejet/article/view/204664

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Improvement of equipment in order to intensify the process of drying dispersed food products

Autor: Sergei Sabadash, Marina Savchenko-Pererva, Oleg Radchuk, Lyudmila Rozhkova, Andreii Zahorulko

Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 1, Iss 11 (103), Pp 15-21 (2020)
Eastern-European Journal of Enterprise Technologies; Том 1, № 11 (103) (2020): Technology and Equipment of Food Production; 15-21
Восточно-Европейский журнал передовых технологий; Том 1, № 11 (103) (2020): Технологии и оборудование пищевых производств; 15-21
Східно-Європейський журнал передових технологій; Том 1, № 11 (103) (2020): Технології та обладнання харчових виробництв; 15-21

One of the most common and investigated processes in the food industry is the drying process; this is the final stage of technological protocols that defines quality of a resulting product. It has been established that the drying process intensified

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::316cc437e38bee3aa03133aed3259663
https://doi.org/10.15587/1729-4061.2020.192363

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Дослідження впливу умов періодичної мікрохвильової сушки на біологічно активні сполуки та антиоксидантну здатність буряка

Autor: Sergei Sabadash, Yan Liu, Feifei Shang, Zhenhua Duan

Publikováno v: Technology audit and production reserves; Vol. 1 No. 3(63) (2022): Chemical engineering
Technology audit and production reserves; Том 1 № 3(63) (2022): Химическая инженерия
Technology audit and production reserves; Том 1 № 3(63) (2022): Хімічна інженерія

The object of this research was the beetroots prepared by intermittent microwave drying at different conditions. The paper aimed to investigate the influence of intermittent microwave drying conditions (power density, microwave gap ratio and slice th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85f7f2f475e86638e917a9df8a37cef9
https://zenodo.org/record/6402767

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