C o n g r e s s

8th Central European C ongress on Food

Food Science fo r Well-being . . .

23-26 May 2016, Kyiv, Ukraine

I

8 th C entral E uropean C on gress on Food

Food Science fo r Well-being23-26 May 2016, Kyiv, Ukraine

UNDER THE AUSPICES OF:

IUF0ST

* * i t

EFFoST% * *

GHI -fcHGDGIAssociation

BOOK OF ABSTRACTS

SPONSORED BY:

ОБОЛОНЬ

engineering for a better world

Ц а р х л іб

НАЦІОНАЛЬНА АСОЦІАЦІЯ ВИРОБНИКІВ ДИТЯЧОГО ХАРЧУВАННЯ, МОЛОЧНОКОНСЕРВНОЇ ТА СОКОВОЇ ПРОДУКЦІЇ "УКРКОНСЕРВМОЛОКО"

INTERNATIONAL FOUNDATION FOR SCIENCE

Kyiv, 2016

8th Central European Congress on Food 2026 3 23-26 MayFood Science for Well-being 1 2026, Kyiv

Oksana TOPCHIY, Evgenii KOTLIARVEGETABLE OILS UTILIZATION IN THE RECIPES OF MEAT PATES ............................................................ 170Svitlana OLIINYK, Anatoliy KUTS, Lesya TARASYUKINNOVATIVE TECHNOLOGY OF ALCOHOL DRINKS....................................................................................... 171Inna ZINCHENKO, Vita TERLETSKARESEARCH OF PRODUCTION PROCESS OF CEREAL-BASED SNACKS FOR SOLDIERS ........................... 171Yuliya ZVYAGINTSEVA-SEMENETS, Olena KOBYLINSKA, Yuliya KAMBULOVALOW-CALORIE CREAMS BASED ON FRESH MILK CREAM............................................................................. 172Natalia BREUS, Oksana BASS, Lyudmila MANOHA, Galyna POLISHCHUKCOMPOSITION MODELING OF ICE-CREAM CONTAINED STARCH SYRUP.................................................. 172Oksana PODKOVKO,\Tamara RASHEVSKA YAITHE MICROSTRUCTURE OF WATER SOLUTIONS FROM RED BEETADDITIVES INVESTIGATION FOR USING IN THE BUTTER PASTE ............................................................... 173Alexander BESSARAB, Raisa PA VLYUK, Victoria POGARSKA, Katerina BALABAI,Inna BAKLAN, Alexandra GALINSKA, Olga BENDERSKAMECHANICAL AND CHEMICAL PROCESSES DURING THE DEVELOPMENT OF CRYOGENICTECHNOLOGY OF NANOPOWDERS FROM TOPINAMBUR WITH PREBIOTIC PROPERTIES .................... 173Vasyl PASICHNIY, Alina GEREDCHUKUSE OF CAROTENE CONTAINING PROTEIN-FATTY EMULSION FOR MEATCONTAINING HALF-FINISHED CULINARY PRODUCTS MANUFACTURING............................................... 174Galyna POLISHCHUK, Tetiana MARCHENKODEVELOPMENT OF NEW TYPES OF YOGHURT WITH CARAMEL MOLASSES........................................... 174Inna PYLYPENKO, Evgenii KOTLIAR, Liudmyla PYLYPENKO,Elena SEVASTYANOVA, Anna YAMBORKOEPIPHYTIC AND REGULATED MICROBIAL CONTAMINANTSOF EDIBLE RAW MATERIAL AND PRODUCTS................................................................................................... 175Leonid REV A, Svetlana SHULGA, Dmitry VITSYNSKYY, Victoria MUSIYCHUKTHE USE OF UNCONVENTIONAL REAGENTS FOR EXTRA JUICE PURIFICATION AND THEIRIMPACT ON THE OPTIMAL CONDITIONS OF THE PREVIOUS PROGRESSIVE LIMING............................. 175Nataliya SABADASH, Olena GRABOVSKA, Yana ZHAVORONKOVA INFLUENCE OF THE COMPLEX OF AMYLOLYTIC FERMENTAL PREPARATIONSON SACCHARIFICATION OF STARCH .................................................................................................................. 176Galina DUBOVA, Valerii SUKMANOV, Larissa KRUKOVES, Zhanna PROKHORENKOSTUDY OF VOLATILE BIOSYNTHESIS CONDITIONS IN THE EMULSION FLAVORS ................................. 176Raisa PA VL YUK, Alexander BESSARAB, Aleksey POGARSKIY,Helena KAPLUN, Oksana ANYSHKEVICHCRYOGENIC TECHNOLOGY OF FREEZING OF CHLOROPHYLL-CONTAINING VEGETABLESWITH THE USE OF LIQUID AND GASEOUS NITROGEN ................................................................................... 177Antonella DOROHOVYCH, Tamara NOSENKO, Svitlana LITVYNCHUK, Mykola PETRENKO USING OF INFRARED SPECTROSCOPY METHOD FOR QUANTITATIVEPROTEIN DETECTION IN LONG COOKIES .......................................................................................................... 177Mukola SOBOL, Volodymyr KOVBASATHE USAGE OF GERMINATED RICE IN PRODUCING OF HEALTHY FOOD.................................................. 178

Section 2. ENERGY SYSTEMS FOR FOOD CHAINSubsection 2A

Energy EfficiencyValentyn PETRENKO, Oleksandr RIABCHUKMODELING OF HEAT TRANSFER IN FILMS WITH DEVELOPED WAVE TRUCTUREIN THE MODE OF EVAPORATION FROM INTERFACIAL SURFACE............................................................... 179Roman KOLODZINSKY, Katya OSADCHA, Maxim MASLIKOVRESEARCH OF FREEZING ICE-CREAM MIXTURES WITH GLUCOSE & MALTOSE SYRUPS .................... 179Mariya MIROSHNYK, Yaroslav ZASIADKO, Pavlo ZASYADKO KINETICS STUDIES OF SOME TYPES OF BIOMASSAND THEIR MIXTURES AS ALTERNATIVE FU EL.............................................................................................. 180Anatoliy UKRAINETS, Anatoliy DOLINSKIY, Oleksandr OBODOVICHENVIRONMENTALLY CLEAN GEOTHERMAL ENERGY.WORLD EXPERIENCE AND PROSPECTS IN UKRAINE ..................................................................................... 180Liudmyla HAPONYCH, Tatyana GR4BOVA DEVELOPMENT OF EFFECTIVE AND ECO-FRIENDLY MEDIAFOR HIGH-TEMPERATURE COOLING................................................................................................................... 181Alexandr NEDBAILO, Djamal CHALAEV, Nina SILNYAGINA, Alex SHMATOKHEAT TRANSFER ENHANCEMENT IN CORRUGATED TUBE HEAT EXCHANGER..................................... 181

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23-26 May I 8,h Central European Congress on Food 20162016, Kyiv I _________________________________________ Food Science for Well-being

Bohdan SHAPOVAL, Ivan MYKOLIVIMPROVING ENERGY EFFICIENCY IN FOODSHOCK FREEZING/COOLING APPLICATIONS ................... 182Mykhailo MASLIKOV, Maxim MASLIKOV, Volodymyr BOYKODETERMINING THE OPTIMAL THERMAL CONDITIONS OF DIFFUSION INSTALLATIONIN BEET SUGAR PRODUCTION.............................................................................................................................. 182Volodymyr BOYKO, Mychaylo MASLIKOV, Valentyn PETRENKO, Myckola PRIADKO DETERMINATION OF MAXIMUM STEAM DEMAND DURING THE CYCLE ROTTINGMASSECUITE IN BATCH VACUUM PANS A-CRYSTALLIZATION ................................................................. 183Vitaly FILONENKOTHE IMPACT OF FUEL PRICES AND THE POWER TO CHOOSE THE PROJECT LEVEL HEATCONSUMPTION OF SUGAR FACTORY.................................................................................................................. 184Anna SHPYAKINA, Elena SEMENOVA, Natalia BUBLIENKOENERGY USE OF METHANE FERMENTATION IN ENTERPRISES FOR THE PRODUCTIONOF CITRIC ACID......................................................................................................................................................... 184Yakov VERKHIVKER, Ella ALTMAN, Alexander BESSARABPOWER OF TECHNOLOGICAL FUNCTIONING OF PRODUCTIONS OF THE FOOD INDUSTRY................. 185Yury PORZHEZINSKIYNEW SOLUTIONS IN THE TECHNOLOGY OF WATER DEOXYGENATION.................................................... 185VasilMOKLYAK, VolodymyrPAVELKO, Mariya MIROSHNYK, Oleksandr RIABCHVKTHERMOSYPHON ECONOMIZERS AND AIR HEATERS FOR POWER PLANTS............................................ 186Sergiy SAMIYLENKO, Sergiy VASYLENKO, Anastasiia BORYSOVA ANALYSIS OF THE ENERGY EFFICIENCY OF HEAT TEHNOLOGICALSYSTEMS OF FOOD PRODUCTION........................................................................................................................ 186Volodymyr BONDAR, Sergiy VASYLENKO, Vitaly SHUTYUK MATHEMATICAL ANALYSIS OF HEAT EXCHANGE PROCESS EXPERIMENTALRESEARCH DURING STEAM CONDENSATION ON THE FLUID STREAM SURFACE .................................. 187Natalia IVASHCHENKO, Vitaly SHUTYUKWATER RETENTION CAPACITY OF DRIED SUGAR BEET PULP BY VARIOUS METHODS........................ 187Halyna ASHMARINAENERGY EFFICIENT HOTEL-GLOBAL TREND ................................................................................................... 188Ievgen RODIONOV, Oleksandr KOVALEVTO THE ISSUE OF INFRARED PANELS EFFICIENCY INCREASE.......................................................... .......... 188Nayil DINKCICHEESE WHEY AS AN ENERGY SOURCE ............................................................................................................ 189Nayil DINKCIALTERNATIVE TECHNIQUES IN CHEESE WHEY MANAGEMENT ................................................................ 189

Subsection 2BMachine Building for Food Chain

Oleksandr BESSARAB, Oleksandr OBODOVICH, Vitaliy SIDORENKOINTENSIFICATION OF MASS TRANSFER PROCESSES IN GAS-LIQUID MEDIA BY METHODOF DISCRETE — PULSE INPUT OF ENERGY....................................................................................................... 190Oleksandr SEROGIN, Oleksandr VASYLENKOUSING TECHNOLOGY OF BIOCONVERSION FOR METHANIZATIONBEET PULP IN A COMPLEX WITH AN ORGANIC WASTEOF AGRARIAN AND INDUSTRIAL COMPLEX..................................................................................................... 190Aleksandr NEDBAYLO, Georgiy IVANITSKIY, Vitaliy SIDORENKO KINETICS OF ADSORPTION OF OXYGEN IN THE CULTURE MEDIUM INTHE SUBMERGED YEAST CULTIVATION........................................................................................................... 191Bohdan PASHCHENKO, Michael SHTERN, Eugene SHTEFAN, Oleh MIKHAILOVANALYSIS OF THE STRUCTURAL AND MECHANICAL PARAMETERS OF THE CERAMICMEMBRANES IN THE TECHNOLOGICAL PROCESS OF MANUFACTURING................................................ 191

Subsection 2CIntelligent Control Systems

SerhiiNAKU, Natalija LUTSKADEVELOPMENT OF AN AUTOMATED CONTROL SYSTEMFOR OBJECTS WITH UNCERTAINTIES ................................................................................................................. 192Oleg KLYMENKO, Victor TREGUBCONTROL OF OBJECT OF PERIODIC ACTION .................................................................................................... 192Boris GONCHARENKO, Marina SYCHSYNTHESIS OF AUTOMATIC CONTROL SYSTEMS FOR OPTIMIZING MULTILINE FACILITIESIN THE FOOD INDUSTRY ........................................................................................................................................ 193

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Anna SHPYAKINA. Elena SEMENOVA, Natalia BUBLIENKO

info@nuft.edu.ua National University o f Food Technologies, Kyiv

UKRAINEENERGY USE OF METHANE FERMENTATION IN

ENTERPRISES FOR THE PRODUCTION OF CITRIC ACIDThe article is devoted to investigation of the process of treatment and utilization of concentrate waste water

factory for, citric acid with using of methane fermentation. It is studied peculiarity the process of sewage treatment and generation of gas with different cultivation parameters. It is investigated possibility to use of dewatered sludge for the process of treatment. It is worked out regimes of continuous cultivation.

Stocks of most enterprises is concentrated, the traditional approach to cleaning them can not solve all complex problems. The most justified in economic and environmental terms is the use of anaerobic treatment method — methane fermentation, as a preliminary stage.

Utilization exposed wastewater category citric acid plant with pollution by COD 3800 mg 0 2 / dm3. The depth of the concentrated waste water purification factories producing citric acid reaches 90, 4%. Number biogas produced from sewage volume for plants for the production of citric acid is 6.7 — 8.91 /1.

Biogas output has an inverse dependence on the speed of dilution. The final effluent carried aerobic methods. The overall reduction of pollutants in the anaerobic-aerobic waste water treatment technology companies for the production of citric acid is 98.8%.

Methanogenesis most appropriate, environmentally and economically beneficial process that allows you to not only solve the problem of concentrated waste water purification without their prior dilution, but also greatly enhance its efficiency and transfer to the category-generating energy by using biogas and biomass enriched with vitamins sludge.

KEY WORDS: waste water, methane fermentation, biogas, dewatered sludge.

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