Вода в харчовій промисловості (Water in food industry)

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https://card-file.ontu.edu.ua/handle/123456789/3392

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Зараз показуємо 1 - 20 з 202

Ballast water treatment systems: problems & solutions
(2019) Liapin, O.; Liapina, O.
Bioelectronic systems of early biological detection of water toxicity
(2016) Kvasnevskaya, N.F.
Bioassay methods recently become leading in determining water quality. With reactions of living organisms (test objects) one can state water toxic effects on an organism. Indicator of living organisms state is the efficiency of physiological processes that ensure its normal development. Using information-measuring systems in animals (crawfishes, crabs, surfs) these figures have been recorded. Rapidness and possibility of integrated assessment of contaminants impact on biota is the advantage of this method, it can be used as a method of water toxicity early detection.
Bottled water - current problems of regulation, production and quality
(2016) Cherkashina, A.S.; Untila, M.P.
This article discusses these problems of bottled mineral waters, their quality, regulation and production, as well as the importance of control in the process stages in the food industry in order to obtain a safe product. Mentioned basic bottled water on the market. Paying attention to the standards of microbiological and parasitological parameters; modern developments to improve the well-known technologies.
Cleaning water from phenols by laccases
(2018) Mykoliv, S. I.; Krasin'ko, V. O.
Corrosion protection in water supplies and technological equipment
(2016) Proskurnina, K.I.; Untila, M.P
Protection of chemical and petrochemical equipment against corrosion is used, when it is impossible or economically impractical to choose a structural material that satisfies the conditions.
Cистема НАССР як засіб управління ризиками інноваційної діяльності підприємства
(2019) Скліфос, Г.; Селіванов, І.
Проблема управління ризиками є надзвичайно широкою та важливою, адже виникає у найрізноманітніших галузях діяльності людини. Більшою мірою пов'язана з ризиками, на відміну від усіх інших видів діяльності, саме інноваційна діяльність – через відсутність гарантії позитивного результату.
Ecological-energetic and economic aspects of water use in the production of food stuff
(2016) Stavitskaya, I.V.; Untila, M.P.
This article discusses the sources, treatments and uses of water by food businesses, and the importance of maintaining a safe water supply to ensure production of safe and quality foods. The Hazard Analysis Critical Control Points system (HACCP) is a food safety management system which uses the approach of controlling critical points in food and drink production. In hazard analysis emphasis was given to events, incidents or situations that could lead to hazards being introduced into or not being removed from the water.
Effect of filtrate from the MSW landfills on the quality of decentralized drinking water supply sources
(2018) Sagdeeva, O. A.; Krusir, G. V.
mposites activated carbon – ТіО2 for phenol adsorption
(2019) Byts, O. V.; Kukh, A. A.; Ivanenko, I. M.
Nitrates removal from water during its simultaneous mitigation
(2016) Hrabitchenko, V.; Martynyuk, Y.; Trus, І.; Gomelya, М.
Nowadays we have seriously problem of nitrates contamination of natural water sources. This is happening because of release of concentrated runoff to natural water bodies. For purification of such water we can use anion exchange resin AV-17-8 in СО3 2- form. Using this anionite we can purified water solution from nitrates during its simultaneous mitigation.
Preparation of water for HoReCa
(2019) Beregovaya, O. M.
Quality and safety of bottled water
(2016) Kataeva, S.; Skorik, C.
Analysis was carried out of bottled water safety study on the basis of own data and data of other authors. It was show that quality of bottled drinking water depends not only on water source but also on the methods of treatment and tare materials characteristics.
Quality research of bottled water
(2016) Kryklyvets, D.A.; Simakova, O.A.
Consumption of bottled water is increasing worldwide. Bottled water has become a pervasive global business, and bottled water consumption continues to increase rapidly, particularly in countries where clean potable tap water is available at very low or no cost. Prior research shows many consumers believe bottled water is convenient and has better taste than tap water, despite reports of a number of water quality incidents with bottled water. This study was carried out to investigate quality of water sources and bottled water as compared to water quality standards.
Research methods of water quality indicators
(2016) Shirokolad, M.V.; Skrynnik, S.Y.; Untila, M.P
This article discusses the methods of water purification, especially such methods as mechanical, physical, chemical and biological. It is mentioned about advantages of each of these methods, their characteristic and features.
Research of the water of different hardness influence on human blood
(2016) Matsiyevska, O.O.
A research of the effect of different water hardness on the state of human blood had been carried out. During a series of studies, test subject drank distilled, tap, meltwater and mineral natural hydrocarbonate sodium boric treatment-and-table water "Polyana Kvasova". The blood samples conditions were scanned with a digital phase-contrast microscope and compared to the benchmark. Blood condition close to ideal was recorded when the test subject has been consuming the mineral water "Polyana Kvasova". Among all of the samples, "Polyana Kvasova" has the highest hardness characteristic.
Risk analysis for polluted drinking water
(2016) Sagdeeva, O.A.; Tsykalo, A.L.
The most promising and justified by the danger level assessment in the case of the environment pollution is the use of the risk’s concept. We propose a method for estimating the level of risk associated with the use of contaminated drinking water.The proposed method has the certainadvantages and can be used for the most urgent cases of the contaminant distribution inthe water body.
Sodium-zeolite softening of water in beverage production
(2016) Sorokina, K.O.; Fedorenko, T.I.
The report provides basic theoretical principles about sodium-zeolite softening of water and benefits of this method for beverage production.
The determination of chemical composition of Ukrainian bentonites
(2019) Fedenko, Yu. M.; Miakushko, L. Yu.
The place of the AMDWPU in system of ABW in the world
(2019) Strykalenko, T.; Bambura, O.
The use of water in the food industry and the achievement of its microbiological purity
(2016) Zueva, D.R.; Kitchenko, A.S.

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