Vol. 5 No. 11 (137) (2025): Technology and Equipment of Food Production

Technology and Equipment of Food Production

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  Improving the efficiency of evaporation plants that produce condensed milk by applying liquid-vapor jet units

  Serhii Sharapov, Sviatoslav Yevtushenko, Anton Verbytskiy, Maksym Skydanenko, Serhii Khovanskyi

  6-14

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  An integrated solution: a cascade fluidizer dryer; drying for new generation products

  Andrii Zahorulko, Iryna Voronenko, Larysa Bal-Prylypko, Andrii Marynin, Iryna Bozhydai, Maksym Smilyk, Eldar Ibaiev, Nataliia Tytarenko

  15-24

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  Evaluation of quality indicators and composition of semi-smoked sausage from plant-based meat substitute enriched with blood of slaughtered animals

  Aibala Taspoltaeva, Zhazira Zheleuova, Elmira Kanseitova, Viktoriia Yevlash

  25-37

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  Optimization of the formulation of functional cooked sausage

  Madina Kaldarbekova, Yasin Uzakov, Arsen Tortay, Aliya Yessengaziyeva, Madina Kozhakhiyeva

  38-48

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  Design of extruded grain slices with phytoconcentrates

  Dinara Tlevlessova, Assel Izembayeva, Asemkul Abdreeva, Makpal Baigaiypkyzy, Galiya Iskakova, Togzhan Akhlan, Zilikha Moldakulova, Kasymkhan Koylanov

  49-59

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  Determining the influence of enzymes and sourdough of lactic acid bacteria on the quality of wheat-hemp bread

  Sergiy Gunko, Oksana Naumenko, Inna Hetman, Lubomyr Khomichak, Ivanna Lukianchuk, Marina Bilko, Anatolii Bober, Oksana Zavadska, Nadiya Yashchuk, Svitlana Liashenko

  60-70

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  Determining the effect of nanofiltration on the nutritional and biological value of whey

  Ivan Puryhin, Yuliya Nazarenko, Tetiana Synenko, Nataliia Bolhova, Yevheniia Demydova

  71-78

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  Combination of electrophoretic systems for determining of the fractional composition of proteins in lactoferrin preparations

  Volodymyr Yukalo, Kateryna Datsyshyn, Olha Krupa, Liudmyla Storozh

  79-85

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  Development of a production technology for functional beverages based on whey enriched with natural juices from plant-based raw materials

  Nazilya Akhundova, Aynur Babashli

  86-93

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  Impact of prebiotic additives composition on technological and sensory properties of dressings in horeca sector

  Katerina Kunitsa, Nataliia Yakymenko-Tereshchenko, Nadiia Lapytska, Tatiana Gontar, Denis Lypovyi, Svitlana Iurchenko, Iryna Balandina, Anton Ryabev, Natalya Kibenko, Larysa Obolentseva

  94-101

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