Food technology progressive solutions

Authors

Olesia Priss, Dmytro Motornyi Tavria State Agrotechnological University; Szymon Glowacki, Warsaw University of Life Sciences; Liudmyla Kiurcheva, Dmytro Motornyi Tavria State Agrotechnological University; Serhii Holiachuk, Lutsk National Technical University; Kyrylo Samoichuk, Dmytro Motornyi Tavria State Agrotechnological University; Valentyna Verkholantseva, Dmytro Motornyi Tavria State Agrotechnological University; Nadiia Palianychka, Dmytro Motornyi Tavria State Agrotechnological University; Alexandr Kovalyov, Dmytro Motornyi Tavria State Agrotechnological University; Dmytro Dmytrevskyi, State Biotechnology University; Dmytro Horielkov, V. N. Karazin Kharkiv National University; Vitalii Chervonyi, V. N. Karazin Kharkiv National University; Volodymyr Voitsekhivskyi, National University of Life and Environmental Sciences of Ukraine; Iryna Bandura, Dmytro Motornyi Tavria State Agrotechnological University; Tetiana Krupodorova, Institute of Food Biotechnology and Genomics National Academy of Sciences of Ukraine; Igor Dudarev, Lutsk National Technical University; Svitlana Panasyuk, Lutsk National Technical University; Iryna Taraymovich, Lutsk National Technical University; Volodymyr Say, Lutsk National Technical University; Nadiia Zahorko, Dmytro Motornyi Tavria State Agrotechnological University; Yuliia Honchar, Dmytro Motornyi Tavria State Agrotechnological University; Victoriya Gnitsevych, State University of Trade and Economics; Kateryna Sefikhanova, Autonomous subdivision “Dnipro Faculty of Management and Business of Kyiv University of Culture”; Tetiana Kolisnychenko, Dmytro Motornyi Tavria State Agrotechnological University; Olena Danchenko, Dmytro Motornyi Tavria State Agrotechnological University; Daniil Maiboroda, Dmytro Motornyi Tavria State Agrotechnological University; Viktoriya Gryshchenko, National University of Life and Environmental Sciences of Ukraine; Mykola Danchenko, Dmytro Motornyi Tavria State Agrotechnological University; Olha Sumska, Kherson State Agrarian and Economic University; Nataliia Раnchenko, Kherson State Agrarian and Economic University; Olena Ishchenko, Kyiv National University of Technologies and Design
Keywords: postharvest loss and waste, storage, antioxidants, antioxidant system, edible coatings, hierarchy analysis method, cranberry, drying technology, sublimation, nutritional value, polyphenolic compounds, milk homogenization, hydrodynamic factors of emulsions dispersion, design analysis of homogenizers, principle of homogenizer action, classification of homogenizers, Calocybe, Cyclocybe, Pleurotus, pioppino, lung oyster mushroom, milky mushroom, gold oyster mushroom, quality, cultivation, fruit chips, vegetable chips, multilayer chips, glazed chips, healthy chips, properties of chips, sauce, emulsification, mayonnaise, egg-free sauce, milk whey, lactose intolerance, lactose malabsorption, craft production, hot pepper, fermentation, biological value, functional properties, organoleptic indicators, sowing oats, avenanthramides, goose meat, end products of lipoperoxidation, vitamin E, β-carotene, fatty acids, amino acids, carrageenan, phytocolloid, consistency regulator, extraction, rheological properties, physical and chemical properties

Synopsis

The monograph "Food Technology Progressive Solutions" is dedicated to finding effective solutions for reducing food resource losses, their rational use, analysis, and the implementation of innovative technologies in the food industry aimed at improving the quality and preserving the beneficial properties of food products. The book consists of nine chapters, each covering different aspects of food technologies and offering promising solutions for the modern food industry.

Strategies for reducing postharvest losses of vegetables through integral assessment of antioxidant status.
The application of edible coatings with antioxidant properties is an effective strategy for preserving vegetable quality during storage. To make an informed choice of the concentration of exogenous antioxidants in food coatings, it is recommended to evaluate the antioxidant status of the product. A method for the integral assessment of the antioxidant status of vegetables using the analytical hierarchy process has been developed. An example of this integral assessment is provided for three varieties of asparagus of different colors.

The advantages of using sublimation for preserving the antioxidant properties of cranberries.
The benefits of using sublimation for preserving cranberry antioxidant properties have been explored. Sublimation drying has emerged as the most efficient and innovative method, ensuring the retention of cranberry antioxidants. Following the sublimation cycle, the material's final moisture content is only 2–5 % of the initial amount, guaranteeing maximum preservation of beneficial properties and highquality product production.

Analysis of the hypotheses of milk fat phase dispersion and structural features of homogenizers.
A detailed analysis of the structural features of homogenizers and their impact on the dispersity of the milk fat phase, which affects the quality of dairy products, is presented. Analysis of methods of intensifying the dispergating process of milk emulsions resulted into distinguishing prospective ways to increase energy efficiency of homogenizers and designs with the biggest potential for diminishing energy consumption.

Qualimetric assessment and features of quality formation for cultivated mushrooms in accordance with the methods of further processing.
The study examines factors influencing the quality of harvested mushrooms from the Calocybe, Cyclocybe, and Pleurotus genera, as well as methods for assessing raw material quality for processing. It establishes parameters for comprehensive quality assessment, including individual and group indicators, evaluates morphological changes during mushroom maturation, and investigates the nutritional value of mushrooms.

Technology of multilayer and glazed fruit and vegetable chips.
A technology has been developed for producing multilayered and glazed fruit and vegetable chips with enhanced nutritional composition. This method preserves the taste, color, and nutrients of the raw materials, while chocolate helps balance the nutritional value. Additionally, the incorporation of powders from freeze-dried plants enriches the chips with vitamins and minerals, providing them with new flavors and colors.

Improving the quality of dairy sauces by using condensed low-lactose milk whey.
This chapter of the monograph presents research on using fermented mashed pumpkin pulp with high pectin content and condensed low-lactose milk whey in emulsion sauces similar to mayonnaise. The study establishes rational oil emulsification parameters and examines model samples with varying ratios of fermented mashed pumpkin pulp and condensed low-lactose milk whey.

Crafting fermented pepper-based hot sauces.
This study examines craft hot sauce technology, organizing theoretical and methodological advancements, and offering insights into production methods for the restaurant industry. It delves into the principles, features, and practical experiences of craft hot sauce production, emphasizing the benefits of employing innovative technologies in this sector.

Biological activity of phenolic compounds of oats depending on the technology of its use in feeding geese.
The study compares the effects of aqueous extracts from sowing oats and oats on the development of geese and the nutritional value of their meat. Results show that adding oats and alfalfa to the geese's diet boosts meat nutrients. These benefits persist even during prolonged low-temperature storage, improving the meat's nutritional value.

Justification of the technology for the use of phyllophora (Zernov field) carrageenan as a regulator of the consistency of food products.
The results of theoretical and experimental studies, as well as progressive solutions regarding the utilization of the phytocolloid carrageenan extracted from the Black Sea red algae Phyllophora Brody as a food consistency regulator, are presented. The technological aspects of employing carrageenan from the Black Sea red algae Phyllophora Brody are also substantiated.

 

ISBN 978-9916-9850-4-5 (eBook)
ISBN 978-9916-9850-5-2 (EPUB)

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How to Cite: Priss, O., Glowacki, S., Kiurcheva, L., Holiachuk, S., Samoichuk, K., Verkholantseva, V. et al.; Priss, O. (Ed.) (2024). Food technology progressive solutions. Tallinn: Scientific Route OÜ, 268. doi: https://doi.org/10.21303/978-9916-9850-4-5

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Indexing:

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Introduction. Focus on food system challenges
Olesia Priss

Chapter 1. Strategies for reducing postharvest losses of vegetablesthrough integral assessment of antioxidant status (4-27)
Olesia Priss, Szymon Glowacki

Chapter 2. The advantages of using sublimation for preserving the antioxidant properties of cranberries (28-46)
Liudmyla Kiurcheva, Serhii Holiachuk

Chapter 3. Analysis of the hypotheses of milk fat phase dispersion and structural features of homogenizers (47-92)
Kyrylo Samoichuk, Valentyna Verkholantseva, Nadiia Palianychka, Alexandr Kovalyov, Dmytro Dmytrevskyi, Dmytro Horielkov, Vitalii Chervonyi, Volodymyr Voitsekhivskyi

Chapter 4. Qualimetric assessment and features of quality formation for cultivated mushrooms in accordance with the methods of further processing (93-117)
Iryna Bandura, Tetiana Krupodorova

Chapter 5. Technology of multilayer and glazed fruit and vegetable chips (118-151)
Igor Dudarev, Svitlana Panasyuk, Iryna Taraymovich, Volodymyr Say, Nadiia Zahorko

Chapter 6. Improving the quality of dairy sauces by using condensed low-lactose milk whey (152-168)
Yuliia Honchar, Victoriya Gnitsevych

Chapter 7. Crafting fermented pepper-based hot sauces (169-187)
Kateryna Sefikhanova, Tetiana Kolisnychenko

Chapter 8. Biological activity of phenolic compounds of oats depending on the technology of its use in feeding geese (188-221)
Olena Danchenko, Daniil Maiboroda, Viktoriya Gryshchenko, Mykola Danchenko

Chapter 9. Justification of the technology for the use of Phyllophora (Zernov field) carrageenan as a regulator of the consistency of food products т (222-248)
Olha Sumska, Nataliia Раnchenko, Olena Ishchenko

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Author Biographies

Olesia Priss, Dmytro Motornyi Tavria State Agrotechnological University

Doctor of Technical Sciences, Professor
Department of Food Technology and Hotel and Restaurant Business
https://orcid.org/0000-0002-6395-4202

Szymon Glowacki, Warsaw University of Life Sciences

Doctor of Engineering Sciences, Professor
Department of Fundamentals of Engineering and Power Engineering
Institute of Mechanical Engineering
https://orcid.org/0000-0002-0373-6633

Liudmyla Kiurcheva, Dmytro Motornyi Tavria State Agrotechnological University

PhD, Associate Professor
Department of Food Technology and Hotel and Restaurant Business
https://orcid.org/0000-0002-8225-3399

Serhii Holiachuk, Lutsk National Technical University

PhD, Associate Professor 
Department of Technologies and Processing Enterprises Equipment
https://orcid.org/0000-0002-4835-8154

Kyrylo Samoichuk, Dmytro Motornyi Tavria State Agrotechnological University

Doctor of Technical Sciences, Professor, Head of Department
Professor Fedir Yalpachyk Department of Processing and Food Production Equipment
https://orcid.org/0000-0002-3423-3510

Valentyna Verkholantseva, Dmytro Motornyi Tavria State Agrotechnological University

PhD, Associate Professor
Professor Fedir Yalpachyk Department of Processing and Food Production Equipment
https://orcid.org/0000-0003-1961-2149

Nadiia Palianychka, Dmytro Motornyi Tavria State Agrotechnological University

PhD, Associate Professor
Professor Fedir Yalpachyk Department of Processing and Food Production Equipment
https://orcid.org/0000-0001-8510-7146

Alexandr Kovalyov, Dmytro Motornyi Tavria State Agrotechnological University

PhD, Senior Lecturer
Professor Fedir Yalpachyk Department of Processing and Food Production Equipment
https://orcid.org/0000-0002-4974-5201

Dmytro Dmytrevskyi, State Biotechnology University

PhD, Associate Professor
Department of Equipment and Engineering of Processing and Food Industries
http://orcid.org/0000-0003-1330-7514

Dmytro Horielkov, V. N. Karazin Kharkiv National University

PhD, Associate Professor
Department of International E-commerce and Hotel and Restaurant Business
http://orcid.org/0000-0002-9315-9322

Vitalii Chervonyi, V. N. Karazin Kharkiv National University

PhD, Associate Professor
Department of International E-commerce and Hotel and Restaurant Business
http://orcid.org/0000-0002-9085-2260

Volodymyr Voitsekhivskyi, National University of Life and Environmental Sciences of Ukraine

PhD, Associate Professor
Professor B. V. Lesik Department of Storage, Processing and Standardization of Plant Products
https://orcid.org/0000-0003-3568-0985

Iryna Bandura, Dmytro Motornyi Tavria State Agrotechnological University

Doctor of  Agriculture Science, Associate Professor
Department of Food Technology and Hotel and Restaurant Business
https://orcid.org/0000-0001-7835-3293

Tetiana Krupodorova, Institute of Food Biotechnology and Genomics National Academy of Sciences of Ukraine

PhD, Senior Researcher
Department of Plant Food Products and Biofortification
https://orcid.org/0000-0002-4665-9893

Igor Dudarev, Lutsk National Technical University

Doctor of Technical Sciences, Professor
Department of Technologies and Processing Enterprises Equipment
https://orcid.org/0000-0002-2016-5342

Svitlana Panasyuk, Lutsk National Technical University

PhD, Associate Professor
Department of Technologies and Processing Enterprises Equipment
https://orcid.org/0000-0001-9734-3998

Iryna Taraymovich, Lutsk National Technical University

PhD, Associate Professor
Department of Technologies and Processing Enterprises Equipment
https://orcid.org/0000-0003-4129-2671

Volodymyr Say, Lutsk National Technical University

PhD, Associate Professor
Department of Technologies and Processing Enterprises Equipment
https://orcid.org/0000-0002-6187-6175

Nadiia Zahorko, Dmytro Motornyi Tavria State Agrotechnological University

PhD, Associate Professor
Department of Food Technology and Hotel and Restaurant Business
https://orcid.org/0000-0003-4828-5343

Yuliia Honchar, Dmytro Motornyi Tavria State Agrotechnological University

PhD, Associate Professor
Department of Food Technology and Hotel and Restaurant Business
https://orcid.org/0000-0002-8087-0641

Victoriya Gnitsevych, State University of Trade and Economics

Doctor of Technical Sciences, Professor
Department of Restaurant and Craft Technologies
https://orcid.org/0000-0002-6089-1082

Kateryna Sefikhanova, Autonomous subdivision “Dnipro Faculty of Management and Business of Kyiv University of Culture”

PhD, Associate Professor, Dean
https://orcid.org/0000-0002-7921-6108

Tetiana Kolisnychenko, Dmytro Motornyi Tavria State Agrotechnological University

PhD, Associate Professor
Department of Food Technology and Hotel and Restaurant Business
https://orcid.org/0000-0003-0560-9520

Olena Danchenko, Dmytro Motornyi Tavria State Agrotechnological University

Doctor of Agricultural Sciences
Department of Food Technology and Hotel and Restaurant Business
https://orcid.org/0000-0001-5049-3446

Daniil Maiboroda, Dmytro Motornyi Tavria State Agrotechnological University

PhD student
Department of Food Technology and Hotel and Restaurant Business
https://orcid.org/0000-0003-4649-992X

Viktoriya Gryshchenko, National University of Life and Environmental Sciences of Ukraine

Doctor of Veterinary Sciences
Department of Biochemistry and Physiology of Animals named after Academician M. F. Gulyi
https://orcid.org/0000-0001-6601-1392

Mykola Danchenko, Dmytro Motornyi Tavria State Agrotechnological University

PhD
Department of Higher Mathematics and Physics
https://orcid.org/0000-0001-7555-6511

Olha Sumska, Kherson State Agrarian and Economic University

PhD, Associate Professor
Department of Food Technologies
https://orcid.org/0000-0003-1606-6103

Nataliia Раnchenko, Kherson State Agrarian and Economic University

PhD
Department of Food Technologies
https://orcid.org/0009-0004-3306-7161

Olena Ishchenko, Kyiv National University of Technologies and Design

Doctor of Technical Sciences, Associate Professor
Department of Chemical Technologies and Resource Saving
https://orcid.org/0000-0002-9510-6005

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