Innovative approaches in food processing and sustainability
Olesia Priss, Marina Serdiuk, Tetiana Kolisnychenko, Valentyna Bandura, Kateryna Sefikhanova, Yurii Opanashcuk, Tetyana Semko, Iryna Ivanova, Tetiana Tymoshchuk, Antonina Drobitko, Olga Pyurko, Yana Mulienok, Igor Dudarev, Oksana Tsisar, Volodymyr Say, Svitlana Panasyuk, Iryna Taraymovich, Tamara Sydoruk, Vasylyna Shemet, Iryna Moroz, Olha Hulai, Larysa Bal-Prylypko, Nataliia Slobodianiuk, Maksym Ryabovol, Nataliia Holembovska, Ihor Ustymenko, Mykola Nikolayenko, Halyna […]
STUDY OF THE EFFICIENCY OF SQUEEZING MOISTURE-SATURATED PRODUCTS
Gayrat Bahadirov, Gerasim Tsoy, Ayder Nabiev The leather industry includes many technological machines; a squeezing roller machine is used in many operations, for example, in squeezing, degreasing, and after drum dyeing of a semi-finished leather product. The paper presents the results of experimental studies obtained by determining the influence of multilayer wet leather semi-finished products […]
INFLUENCE OF ACTIVATED CARBON ON PHYSICAL AND CHEMICAL INDICATORS OF CHEDDAR CHEESE
Marina Samilyk, Anna Helikh, Natalia Bolgova, Iryna Yaremenko The aim of this research is to substantiate the possibility of using crushed activated carbon (hereinafter referred to as activated carbon) as a food additive in the production of Cheddar cheese in order to expand the range of this type of cheese on the market. The studied […]