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2017, Vol.5, Is.1 ISSN 2409–4951(Online) ISSN 2310-1008 (Print) Ukrainian Journal of Food Science Volume 5, Issue 1 2017 Kyiv 2017 Ukrainian Journal of Food Science publishes original research articles, short communications, review papers, news and literature reviews. Topic covered by the journal include: Food engineering Food nanotechnologies Food chemistry Food processes Biotechnology, microbiology Economics and management Physical property of food Automation of food processes Food quality and safety Food packaging Health Periodicity of the journal 2 issues per year (June, December). Studies must be novel, have a clear connection to food science, and be of general interest to the international scientific community. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts. Ukrainian Journal of Food Science is Abstracted and indexated by bases: EBSCO (2013) Google Scholar (2013) Index Copernicus (2014) Universal Impact Factor (2014) Directory of Open Access scholarly Resources (ROAD) (2014) CAS Source Index (CASSI) (2016) Reviewing a Manuscript for Publication. All scientific articles submitted for publication in “Ukrainian Journal of Food Science” are double-blind reviewed by at least two academics appointed by the Editors' Board: one from the Editorial Board and one independent scientist. Copyright. Authors submitting articles for publication warrant that the work is not an infringement of any existing copyright and will indemnify the publisher against any breach of such warranty. For ease of dissemination and to ensure proper policing of use papers and contributions become the legal copyright of the publisher unless otherwise agreed. Academic ethics policy. The Editorial Board of "Ukrainian Journal of Food Science" follows the rules on academic writing and academic ethics, according to the work by Miguel Roig (2003, 2006) "Avoiding plagiarism, self-plagiarism, and other questionable writing practices. A guide to ethical writing”. The Editorial Board suggests to potential contributors of the journal, reviewers and readers to dully follow this guidance in order to avoid misconceptions in academic writing. For a full guide for Autor please visit website at http://ukrfoodscience.ho.ua Editorial office address: E-mail: National University of Food Technologies Volodymyrska str., 68 [email protected] Kyiv 01601 Ukraine © National University of Food Technologies, 2017 2 Editorial board Editor-in-Chief: Anatiliy Ukrainets, Ph. D. Hab., Prof., National University of Food Technologies, Ukraine Members of Editorial board: Aleksandr Ivanov, Ph. D. Hab., Prof., Mogiliov State University of Food, Belarus Anatolii Saiganov, Ph. D. Hab., Prof., Institute of System Research in Agroindustrial Complex of NAS of Belarus Andrzej Kowalski, Ph.D., Prof., Institute of Agricultural and Food Economics – National Research Institute, Poland Antonella Dorochovich, Ph. D. Hab., Prof., National University of Food Technologies, Ukraine Galyna Simakhina, Ph. D. Hab., Prof., National University of Food Technologies, Ukraine Ivan Malezhik, Ph. D. Hab., Prof., National University of Food Technologies, Ukraine Nataliia Skopenko, Ph. D. Hab., National University of Food Technologies, Ukraine Mark Shamtsian, PhD, As. Prof, St. Petersburg State Technological Institute, Russia Mykola Sichevskii, Ph. D. Hab., Prof., Institute of Food Resources of National Academy of Sciences of Ukraine Oleksandr Shevchenko, Ph. D. Hab., Prof., National University of Food Technologies, Ukraine Oleksandr Seriogin, Ph. D. Hab., Prof., National University of Food Technologies, Ukraine Olena Grabovska, Ph. D. Hab., Prof., National University of Food Technologies, Ukraine Olena Sologub, Ph. D. Hab., Prof., National University of Food Technologies, Ukraine Stanka Damianova, Ph.D., University of Ruse, Branch Razgrad, Bulgaria Tetiana Pyrog, Ph. D. Hab., Prof., National University of Food Technologies, Ukraine Zapriana Denkova, Ph. D. Hab., Prof., University of Food Technologies, Bulgaria Oleksii Gubenia (managing editor), Ph.D., As. Prof., National University of Food Technologies, Ukraine ─── Ukrainian Journal of Food Science. 2017. Volume 5. Issue 1 ─── 3 Contents Food Technologies........................................................................................ 6 Georgiy Yeresko, Galina Cherednichenko, Svitlana Bondar, Sergii Verbytskyi Effect of raw materials nomenclature and their temperature upon safety and quality parameters of mechanically separated poultry meat…………... 6 Viktoriia Bondareva, Oleg Miroshnikov, Oleksii Muratov, Maryna Kolesnik Obtaining and study of the effect of liposomal solution of the follicular chicken eggs' extract on the quality of bread………………………………. 17 Tetiana Romanovska, Mykola Oseiko Aspects of wet wool cleaning……………………………………………… 25 Natalia Popova, Taras Misyura, Albina Rybachok, Valentyn Chornyi Investigation of the extraction process of spicy aromatic raw materials in the production of bitter tinctures.…………………………………………... 32 Igor Gaponiuk Improvement of grain drying technology through the rapid grain heating and heat recuperation of wet gases………………………………………… 45 Oleg Kuzmin, Vasil Pasichnyi, Kateryna Levkun, Anastasiia Riznyk Determination of the factor space of the process of extrusion of sausage products……………………………………………………………………. 54 Olena Podobii, Maryna Ladonko Optimization of the recipe of toothpaste by carrageenan addition………… 63 Iryna Kalugina, Julia Kalugina Structural and mechanical properties of the jostaberry jelly……………….. 72 Oksana Shulga, Anastasia Chorna, Sergii Shulga Influence of edible coatings on rye and rye-wheat bread quality………….. 82 Irina Dietrich, Oleg Kuzmin, Vladlena Mikhailenko Comprehensive evaluation of the hot sweet soufflé dessert quality……….. 92 4 Iryna Ditrich, Valeriia Moiseieva Impovement of some functional properties of cookies with added natural components of pumpkin and chia …………………………………………. 103 Processes and Equipment of Food Production………………………….. 111 Vitalii Rachok, Volodymyr Telychkun, Yuliya Telychkun Investigation of the yeast dough mixing process at different rotational frequency of the mixing blade……………………………………………... 111 Zhanna Petrova, Kateryna Slobodianiuk Energy effective drying modes of soy-vegetable compositions…………… 122 Economics and Management…………………………………………….. 133 Tamara Berezianko Level assessment of good practice in food industry of Ukraine…………… 133 Alpay Tiril, Demet Kocatepe, Mehmet Sedat Ipar 143 Gastronomy tourism potential of Sinop (Turkey) destination……………... Abstracts……………………………………............................................... 154 Instructions for authors……………………………………....................... 164 ─── Ukrainian Journal of Food Science. 2017. Volume 5. Issue 1 ─── 5 ─── Food Technologies ─── Effect of raw materials nomenclature and their temperature upon safety and quality parameters of mechanically separated poultry meat Georgiy Yeresko1, Galina Cherednichenko2, 1 1 Svitlana Bondar , Sergii Verbytskyi 1 – Іnstitute of Food Resource of National Academy of Agrarian Sciences of Ukraine, Kyiv 2 – National University of Food Technologies, Kyiv, Ukraine Abstract Keywords: Introduction. The research was conducted to determine the influence of technological factors and basic properties of different types of raw materials on the determinants of quality and food safety of Meat poultry meat mechanically separated. Bird Materials and methods. To fulfill the research most practical and widely spread raw materials for manufacturing mechanically separated Bone poultry meat were used, namely these: whole carcasses of broilers and Temperature hens, hen necks and broiler backs. Temperature ranged from minus 4 ºС to 6 ºС. Research was fulfilled using screw type press-separator «Lima» Safety and band type press-separator «Вaader». Results and discussion. A certain range of the most proper temperature parameters corresponds to each of the types of raw Article history: materials studied thus enabling producing mechanically separated poultry meat of the safe content of bone inclusions by significantly high Received output of end product. During the hard separation using screw separator machines the said range is from 0 ºС to 2 ºС for almost all the types of 15.04.2017 the raw materials processed. Decline in bone inclusions content is Received in detected from the temperature threshold of minus 2 ºС. In some way revised form lower product output is offset with the quality of the staff obtained – 19.06.2017 namely the content of bone inclusions. The most proper range for Accepted broilers and hen necks is from 4 ºС to 6 ºС. Rather a similar effect is 05.09.2017 found for soft separation with the use of band machines. The surface- frozen raw materials are usually known not to be processed with separators of the said type – mainly, because of rapid wear of the pressing band of the separation unit and lower, comparing to screw Corresponding separator machines, pressure effecting the raw materials. When raw author: materials are surface-frozen by minus 2 ºС and are to be processed with the use of band separators, the said raw materials shall be preliminary Svitlana Bondar ground with the use of meat grinders (meat wolves) equipped with the E-mail: plates with big diameter orifices. Svetabondar1989@ In average by 9–10% lower output of mechanically separated gmail.com poultry meat is characteristic for soft separation comparing to hard separation, while the average content of bone inclusions in the case of hard separation is by 40% higher. The most proper, considering
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