Scientific school “Research of processes of food production, development and improvement of food technologies and equipment for their production”

In the scientific school under the guidance of professor Deynychenko G.V. “Research of processes of food production, development and improvement of food technologies and equipment for their production”, scientific work is carried out in several directions:

The first direction is the study of processes of membrane processing of liquid macromolecular polydisperse systems (RVPS) and the creation of new technologies of functional products using derivatives of UV separation.

According to this direction, the doctor of technical sciences, professor Yudina T.I., candidate of technical sciences, associate professor Mazyak Z.O., candidate of technical sciences, doctoral student Zolotukhina IV, candidates of technical sciences Gafurov O.V., Guzenko V.V., the applicant Fedak V.I. work in the science school.

On the basis of the work direction, the processes of UV-concentration of protein-carbohydrate dairy raw materials (PCDM) with the use of modern semipermeable membranes of the GR and PAN type were investigated, 3 types of industrial ultrafiltration modules were created and protected by patents, technologies of semi-finished products for beaten dessert products, soft cheeses, culinary products using the BVM products for UV separation. Work is ongoing on the study of the properties of PAN semiconductor membranes, track membranes, nuclear filters, membrane separation processes of BVMS and other biological fluids by their use, as well as the use of concentrates and permeates of membrane separation in functional product technologies.

The second direction – the study of processes of processing of protein-carbohydrate dairy raw materials and the creation of technologies of products of high nutritional value on its basis.

According to the indicated direction, the following representatives of the scientific school work: Doctor of Technical Sciences, Professor V. Gnitsevich, Candidates of Technical Sciences, Vetrov V.M., Sefikhanova K.А.

The developers  created model of non-stationary motion of the fluid in the channels of the rotor apparatus, developed a model for changing the area of ​​the passage section of the modulator of rotary-pulsating apparatus. The model of the milk emulsion flow in the channels of a pulsating apparatus with a vibration rotor is developed, which takes into account the complex rotational-reciprocal movement of the working bodies of the apparatus. Based on the developed model, the hypothesis is based on the mechanism of dispersion of the fat phase of milk in apparatus of this type.

The optimal regimes for the coexpitation of casein, serum proteins, protein shells of fatty balls and egg proteins have been established. Developed technologies of co-perceptopsis from skim milk, butterflies, milk-egg co-prescribing. The directions of their use in restaurant production technologies are determined. The technologies of semi-finished products and ready-made culinary products of high nutritional value with the use of the indicated co-prescriptions, which are included in the group of dishes of sour cheese, have been developed. The processes of formation of protein-polysaccharide complexes as a result of the interaction of the microbial exopolysaccharide of the ksampana with the dominant fractions of milk proteins have been investigated, on the basis of which the technologies of milk and protein semifinished products from the butterflies for the production of structured dessert products have been developed.

The third direction – the study of combined processes and equipment for the mechanical processing of food raw materials.

Candidates of technical sciences, associate professors Gorel’kov D.V., Dmitrevsky D.V., Pogrebnyak A.V. work in this scientific school.

A pumpkin cleaning machine was developed. The essence of the development is to create a new combined method and apparatus for purifying the pumpkin. Pumpkin is a valuable vegetable raw material rich in easily digestible fiber and vitamin content. The use of development allows to reduce the material and energy intensity of equipment, to intensify the process of obtaining quality vegetable semi-finished products from pumpkin for the production of canned food, baby food products, culinary products.

A device for cutting food materials has also been developed. The essence of the development is the creation of new equipment for hydraulic cutting of solid materials intended for grinding by a stream of water in order to provide the specified shapes, sizes and quality of the surface, which can be used in various industries – machine-building, light, electronic, woodworking, aviation, aerospace , food and others.

The fourth direction is to increase the nutritional value of food products by using dairy enrichment agents.

Scientific researches on this direction in the scientific school are conducted by candidates of technical sciences, docents  Bondarenko VF, Belyaev O.M., Belyaev I.M.

Proposed methodical approaches to the design of food products with enrichers of dairy nature with the necessary set of indicators of nutritional value. A defined sequence of designing the composition of products adequate for macro-nutrients, such as those that ensure the rational use of raw materials, which is a source of essential amino acids, has a high biological value of protein, are close to the physiologically necessary ratio of saturated, mono- and polyunsaturated fatty acids and have a given energy value . The optimized recipes and developed technologies of sauces, semi-finished products on the basis of bloodless blood, single-breed beef, offal of chickens, soft ice-cream were determined. A number of technologies of culinary products using the indicated semifinished products have been developed.

The fifth direction is the development of functional foods using derivative hydrobionts processing.

Candidates of technical sciences, associate professors Kolysnychenko T.O., Ivashina L.L. work in this scientific school. The functional and technological properties of natural organic and iodine-containing additives of algal origin – elamine, cystosyri, zoster. The polyphenolic composition of additives was first determined, their antioxidant properties proved. Established recipes and developed technologies of flour molded products, milk-protein minced meat, casseroles of functional purpose, which in addition have radioprotective effect. Research is ongoing to improve the technology and expand the range of functional products using additives of organic nature – hydrolyzate “Rapamid”.

The sixth direction is the study of commodity-related aspects of the formation of new food products.

In this direction, the candidate of technical sciences, professor Dyukareva G.I. and associate professor Yudicheva O.P. work in the scientific school.

In the works on this area the principles of using biopharmaceutical raw materials in modern commodity research are considered. It is proved that the formation of a given quality product of functional application with a foam structure on the basis of plant raw material is currently a promising direction, and the use of elamine as a structure-forming agent and stevia as a substitute for sugar in sweets with a foamy structure will allow to obtain the final product with the given quality indices; substantially expand the range, improve the nutritional structure of the Ukrainian population.

On a scientific school under the guidance of professor Deynychenko G.V. 3 dissertations for obtaining the scientific degree of the doctor of technical sciences and 18 dissertations for obtaining a scientific degree of the candidate of technical sciences are protected. To date, there are 7 doctoral and 2 candidate’s theses.

In the works on this area the principles of using biopharmaceutical raw materials in modern commodity research are considered. It is proved that the formation of a given quality product of functional application with a foam structure on the basis of plant raw material is currently a promising direction, and the use of elamine as a structure-forming agent and stevia as a substitute for sugar in sweets with a foamy structure will allow to obtain the final product with the given quality indices; substantially expand the range, improve the nutritional structure of the ukrainian population.

On a scientific school under the guidance of professor Deynychenko G.V. 3 dissertations for obtaining the scientific degree of the doctor of technical sciences and 18 dissertations for obtaining a scientific degree of the candidate of technical sciences are defensed.