Монографії (Monographs)

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https://card-file.ontu.edu.ua/handle/123456789/10238

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Advances in Research on Food Aroma Recovery
(2016) Dubova, H.; Bezusov, A.
The manuscript is devoted to theoretical and experimental substantiation of the scientific principles of repetitive flavor formation or recovery in food systems. The systematized information on the participation of enzymes and flavor precursors has showed the prospects for developing processes of formation in vitro for Green Leaf Volatiles flavors. The scientific and practical approach called the technology of food products flavored in situ has been developed on the basis of the results. The use of aromas of lipid emulsions extracted from fresh or pretreated fruits and aqueous suspensions of plant homogenates in the biosynthesis has been studied. The manuscript provides scientific and practical recommendations for cooking flavored foods.
Azeotrope-Breaking Potential of Binary Mixtures in Phase Equilibria Modeling
(2019) Artemenko, S.; Mazur, V.
Global phase diagrams (GPD) of binary mixtures in phase equilibria modeling are analyzed. The mapping of the global equilibrium surface in the parameter space of the equation of state (EoS) model provides the most comprehensive system of criteria for predicting binary mixture phase behavior. One may obtain the relationships for azeotropic boundaries from the global phase diagram [A (azeotrope) and H (heteroazeotrope)] regions. Analytical expressions to predict azeotrope and double azeotrope phenomena in terms of critical parameters of pure components were derived using global phase diagram. The problem estimations of phase behavior modeling under the uncertainty are formulated applying the Pareto-optimum parameter and different (crisp and fuzzy) convolution schemes. The Paretooptimum parameters in the Redlich-Kwong equation of state used different conflicting data sets (simultaneous description of the phase equilibria and critical line data in binary mixtures, thermodynamically consistent description of the inhomogeneous data). Ionic liquids (ILs) are one of prospective new working media for different environmentally friendly technologies. Practically undetectable vapor pressure is considered the ILs as ideal solvents replacing conventional solvents in the frame of a “green chemistry.” Combination of ionic liquids with conventional natural and synthetic refrigerants promotes the increasing efficiency of absorption processes due to nonvolatile ionic liquids (absorbents).
Branding the city of Odessa as a sustainable touristic destination
(TES, 2018) Chmura, O. G.; Sorokina, N. S.; Fedosova, K. S.
The purpose of the current study was initiated by the need of keeping up in the worldwide contention for tourists, reputation and foreign investments. In order to come up with an extensive view on this matter and draw a parallel between the managers' perceptions within the qualitative approach and analyzing of the findings in the course of the literature review, five research objectives of the study were set. Eventually, it has been concluded that Branding of the city is very important for both successful and sustainable touristic destination, This book is useful for those working in the field of tourism, as welll as for students and scientists.
Cryogenic technologies of rare gases extraction
(Astroprint, 2014) Bondarenko, V. L.; Simonenko, Yu. M.
The monograph examines the physical basis of extraction of inert gases from air. It also describes methods of preparation of multicom-ponent mixtures. Separate chapters are dedicated to the processes of phase separation, adsorption and membrane separation. It contains technological flow charts of the main stages of helium, neon, krypton, and xenon production. Examples of calculations for extraction, enrichment and purification of inert gases are given. There are reference data, schemes of laboratory stands and additional information in the supplements to the monograph.
Food safety and security: an international aspect
(OLDI-PLUS, 2020) Kordzaia, N.; Iegorov, B.; Trajkovska, B.; Kumar, R N.; Osmanaj, B.
Monography examines the current development level of food safety and security system in countries such as Ukraine, India, Northern Macedonia, Albania and Turkey. An analysis of the peculiarities of the functioning of state and non-state institutions in the field of food security and safety of food and food raw materials was done. Procedures for ensuring microbial hygiene of food and raw materials are also analyzed. In addition, the availability of a regulatory framework and relevant legislation to regulate the quality of food consumed by the population, as well as the compliance of this framework with international requirements and documents were considered. Monography can be useful for researchers in the field of quality management, food safety and food security management, legislative and executive authorities, heads of industry, and graduate students of Master of merchandizing, marketing, financial and economic security, food technology and a wide range of readers.
Formation and relaxation of the polarized state in ferroelectric polymers. Physical properties of polymer dielectrics
(2020) Fedosov, S.; Sergeeva, A.
Ferroelectric polymers and composites on their basis have prospects of widespread application in electronic devices such as electroacoustic transducers, pressure and temperature sensors, and various detectors. Despite the fact that many devices based on ferroelectric polymers have already been implemented, there are questions that remain unanswered. For introduction of the ferroelectric polymers into industrial technology it is necessary to increase the reliability and stability of the electrophysical properties of these materials. Namely to these questions this book is devoted.
Formation of the Basic Objects Register for Odesa Region Enogastronomic Routes
(Lviv University of Trade and Economics, 2020) Sarkisian, N.; Liganenko, M.
Nowadays enogastronomic tourism is very popular and actively developing all over the world. It is trips to different places of the planet to get acquainted with local culinary traditions and features of national or regional cuisine. The main purpose of vacationers who choose enogastronomic tourism is to taste unique products and dishes specific to the area, as well as to visit the original or famous restaurants of a country. Enogastronomic tour as a service is more than just a trip, as it is a well-thought-out set of activities for tasting traditional dishes in a certain area, as well as individual ingredients that are not found anywhere else in the world and have a special taste. Enogastronomic tourism is a mean of learning about the mentality, age-old traditions and national spirit of peoples through the culture of cooking and eating. Thus, enogastronomic tourism is more than just a tour, as it requires a careful approach to the choice of local food. The main highlight of the enogastronomic tour is the tasting of traditional dishes and drinks for the area. Theirfor, in this study, the authors seek to develop and systematize enogastronomic locations in the Odesa region to improve the development of various tours.
Goodwill - весомый капитал современной организации
(2017) Гриневецкий, С. Р.; Баранов, И. Г.; Тодорова, С. Н.; Левчук, В. В.; Стремядин, В. В.; Шувалов, С. Е.; Калашник, В. И.; Самокиш, В. П.; Ангелов, Г. В.
Сегодня, в период развития глобализации, открывающей пространство на мировые рынки и привлекающей в Украину инвестиции с Запада, хорошая репутация, или Goodwill - это ВСЕ для компании. Авторы призывают к активному участию в совершенствовании деловых отношений и предлагают рекомендации, как профессионально и эффективно создавать свою хорошую репутацию - гудвилл, когда такие качества как обязательность, порядочность, надежность, честность, трудолюбие, гуманность, совестливость, человечность и отзывчивость должны стать доминантными. Эта книга поможет будущим предпринимателям, инженерам, технологам и особенно руководителям всех рангов не только нашей страны, сформировать правильное отношение к состоянию морально-психологического климата своего коллектива, глубоко осознать необходимость формирования цивилизованных отношений, наработки и поддержку хорошей репутации организации, правильное личное воспитание и своих подчиненных в стиле благородного имиджа. В данной монографической работе проанализированы основные постулаты психолого-педагогических принципов самовоспитания и культурно-эстетического воспитания. Раскрывается сущность основных сторон современных технологий эффективного общения, которые тесно связаны с высокой культурой человеческих отношений в новых социально-экономических условиях, которые формируются в нашей стране.
Health products based on Jerusalem artichokes and indicators of its quality
(2022) Bilenka, I. R.; Lazarenko, N. A.
This monograph includes scientifically sound technologies for the manufacture of fermented juices and paste-like products based on Jerusalem artichokes, allows to expand the range of health and functional foods for restaurants, including food networks of sanatoriums, preventive clinics, SPA-centers, etc. The information on the current state of manufacture of health products, classification of fermented products is presented; the fermentation process of Jerusalem artichoke tubers was studied; the formulated ratios of the components of fermented juices and paste-like products based on Jerusalem artichokes have been developed; the indicators of quality and safety of developed products are determined.
Healthy dishes of Odesa cuisine
(Helvetika, 2019) Kozonova, J.; Kolesnіchenko, S.; Salavelіs, A.; Poplavska, S.
У монографії представлені рецептури та послідовність приготування страв Одеської кухні з огляду на новітні уявлення про здорове харчування. Колективом авторів за основу взяті класичні страви, їх рецептури доопрацьовано та удосконалено. Монографія складається з п’яти основних розділів відповідно до груп страв. Приготування страв не потребує кухарського хисту та використання професійного кухонного обладнання. Всі страви розроблені з використанням регіональних корисних 'продуктів, які доступні у звичайних супермаркетах майже весь рік. Під кожною стравою йде вичерпна інформація щодо її складу, що дає змогу читачу більш детально розібратися в користі приготованого домашнього шедевру.
Healthy nutrition — a healthy nation!
(Publishing House I. Ivanchenka, 2020) Telezhenko, L. M.; Atanasova, V. V.; Golinskaya, Y. A.; Zhmud, A. V.; Dzyuba, N. A.; Kalugina, I. M.; Kozonova, J. O.; Kolesnichenko, S. L.; Menchinska, A. A.; Stepanova, V. S.
Global health care maintaining is closely linked to the way people live, and adherence to the principles of healthy nutrition. Non-communicable diseases account for more than 80% of fatal cases and more than 70% of the burden of diseases [1, 2]. To counteract this trend, it is necessary to create conditions for reducing the incidence of a disease, prevalence of non-communicable diseases. In Ukraine, there is a lack of awareness of the bulk of the population on the principles of healthy nutrition, which are constantly being improved and updated. Of course, health recommendations have some differences for different regions and depending on the type of human. However, the basic laws are sufficiently studied and focused on the most important food products and nutrients. The recommendations of the World Health Organization and CINDI (Countrywide Integrated Noncommynicable Discases Intervention) have provided an opportunity for a new understanding of the dietary structure on the pathogenesis of certain diseases. According to the modern concept, the nutrition of any human is based on four main components: adequacy to energy consumption, balance of the content of the most important products and nutrients, food safety and maximum possible satisfaction from its consumption. Focusing on individual settings today is crucial for physiological nutrition and takes into account research on dietary habits of individual populations. Preventive services of health care maintaining include [2]: - policy of public health, legislation and organizational measures in such important areas as introducing healthy nutrition, increasing of physical activity, control of tobacco smoking, etc .; - educational work with the public, aimed at encouraging people to maintain and strengthen their health by replacing harmful personal habits with those that can have a positive effect on health; - identification of certain health feature that can cause the disease, and the timely application of effective measures to correct any deviation, etc.
Microbiology, energy, packing and control of the canning production
(LAP, 2015) Verkhivker, Ya. G.; Pylypenko, L. N.; Pylypenko, I. V.
In the monograph questions of production of food tinned products are considered. The role of microorganisms in canning production is characterized, microbiological bases of conservation are lit, microbiological indicators and main types of microbiological damage of raw materials and finished goods, the characteristic of separate groups of microorganisms, components residual microbio-that canned food are given, and also data on test cultures of microorganisms according to which the operating modes of thermal treatment are developed for the wide range of canned food. Data on power efficiency of modern designs of the sterilizing equipment of the canning industry are provided and use of the concept "exergy" for an assessment of efficiency of technological decisions is offered. Questions of use of the principles of HACCP at an assessment of quality of raw materials in the food industry are considered and tinned foodstuff.
Modern information technologies in scientific research and educational activities
(Iowa State University Digital Press, 2024) Ivanova Liliia; Kaverinskiy Vladislav; Kotlyk Sergii; Malakhov Kyrylo; Romanyuk Oleksandr; Romaniuk Oksana; Sokolova Oksana; Voinova Svitlana
The monograph summarizes and analyzes the current state of scientific research in the field of interactive artificial intelligence systems, text generation systems, diagnostics of the competitiveness of specialists, in the areas of correct color rendering in image formation, informatization of the work of graduate students, accessible technology for creating 3D models. The monograph will be useful both to specialists and employees of companies working in the IT field, as well as teachers, masters, students and graduate students of higher educational institutions, as well as anyone interested in issues related to information technology. The monograph was compiled based on the results of the XVI international scientific and practical conference “Information technologies and automation — 2023”, which took place in October 2023 at Odessa National University of Technology.
New information technologies, simulation and automation
(Iowa State University Digital Press, 2022) Velychko V.; Voinova S.; Granyak V.; Gurskiy O.; Zavertailo K.; Ivanova L.; Kotlyk D.; Kotlyk S.; Kudriashova A.; Kunup T.; Malakhov K.; Pikh I.; Punchenko N.; Senkivskyy V.; Sergeeva O.; Sokolova O.; Fedosov S.; Khoshaba O.; Tsyra O.; Chaplinskyy Y.
The monograph summarizes and analyzes the current state of development of computer and mathematical simulation/modeling, the automation of management processes, the use of information technologies in education, the design of information systems and software complexes, the development of computer telecommunication networks and technologies — most areas that are united by the term Industry 4.0. The monograph will be useful both for experts and employees of companies engaged in the field of IT and automation, as well as for educators, masters, students and postgraduates of higher educational institutions, and everyone interested in issues related to Industry 4.0. У монографії узагальнено і проаналізовано рівень сучасного стану розвитку комп’ютерного та математичного моделювання, автоматизації процесів управління, застосування інформаційних технологій в освіті, проектування інформаційних систем і програмних комплексів, розвитку комп’ютерних телекомунікаційних мереж та технологій — більшості напрямків, які об’єднуються терміном Індустрія 4.0. Монографія буде корисною як для фахівців і працівників фірм, зайнятих в галузі ІТ і автоматизації, так і для викладачів, магістрів, студентів і аспірантів вищих навчальних закладів, і всіх, хто цікавиться питаннями, пов’язаними з Індустрією 4.0.
Polymer films and coatings deposited by using electron and ion treatment
(2019) Zadorozhny, V. G.; Fedosov, S. N.; Sergeeva, A. E.
The book contains information about modern achievements in the field of deposition of thin polymer films in a vacuum. The features of the effect of temperature, ultraviolet irradiation, electron flux, glow discharge on the process of thin polymer films formation are considered. Much attention is paid to the processes of evaporation and condensation of polymers in vacuum, as well as processes of structure formation, protective, dielectric and optical properties of the obtained films and coatings. The prospects for the use of thin polymer films in microelectronics, optics and precision engineering are discussed. The book can be useful to scientific and engineering staff, graduate students, students specializing in the physics and chemistry of polymers, thin-film technology and materials science
«Smart» industry
(2021) Antonova, A.; Snigur, T.
The Turing test has not yet been passed. A superintelligence capable of learning as a person, acquiring new knowledge and solving previously unheard-of tasks, which would not be inferior in intelligence to most people, and in many things would even surpass it, has not yet been created. But already the technologies of the fourth industrial revolution are inviting modern enterprises to focus on an integrated approach. The use of statistical methods in production and at the operational stage is a dead-end branch of development. The symbiosis of machine learning and numerical modeling algorithms is a completely contingent decision. Yes, there are risks, but they can be mitigated with strong industry expertise and best-in-class technologies. The system only generates recommendations - the decision is still left to the human. Perhaps, in a very short time, artificial intelligence will be able to solve new creative problems, but today the technological tandem of man and machine looks the most realistic.
State of the art in bread production
(2012) Fedosova, K.; Kaprelyants, L.; Fedosov, S.
This review on the State of art in bread production has been written in the framework of the BaSeFood FP7 project. General information on bread is given with a special emphasis at rye bread, as containing most useful nutrients and bioactive compounds. Other kinds of bread are also reviewed. Bread market and its peculiarities across different countries are analysed and the technology of bread production is shortly described. The review is useful for bread manufacturers, as well as for scientists and students in the field of bread properties and production.
Traditional Ukrainian Bread Making
(Springer Nature, 2023) Mykolenko Svitlana; Lebedenko Tetiana; Ziubrovskyi Andrii
Ukrainian breadmaking traditions are the cultural heritage of the Ukrainian people growing grain from ancient times. Together with the Ukrainian towels’ patterns, folklore and art, customs and way of life, they make up the genetic code of the Ukrainian ethnos, distinguishing it from other nations. Authentic technologies and local products represent an inexhaustible source of development of the modern food industry and models of healthy nutrition. It is an invaluable treasure, which should be deeply studied and reproduced in our times.
Use of pea concentrate in mixed fodder’s production
(Baltija Publishing, 2019) Маkаrynska, А. V.; Тurpurova, Т. M.
The problem of providing humanity with food, especially of animal origin, is one of the most important. Increasing the quantity and quality of these products can be achieved by increasing the population and increasing the productivity of farm animals, that is, increasing the proportion of protein components of the feed. An important task for feed producers is to solve the problem of protein deficiency. An insufficient amount of protein in the diet or protein of unsatisfactory quality disrupts the normal functioning of the animal organism. Today 70% of the cost of livestock products are feed. Analysis of the cost of feed shows that the most cost component - protein. The cost of compound feeds is significantly increased with the use of cost protein components: fish and meat and bone meal, yeast, soybean meal. Most of the high-protein components are imported into the country, their prices remain quite high, so the economic efficiency of the livestock industry is very low. To reduce the cost of feed can be by introducing an inexpensive high-protein raw materials, namely peas and pea concentrate. Peas - one of the main legumes, the use of which in the feeding of farm animals and poultry due to its feeding properties, relatively low cost and the possibility of growing in almost any conditions. In contrast to carbohydrate-rich cereal and fat-rich oilseeds, pea culture is valued for its high content of biologically complete protein compared to protein from meat meal and soybean meal. Pea protein contains a significant amount of essential amino acids, well absorbed by animals.
Vacuum-caps membranes
(Primedia eLaunch, 2023) Vatrenko Oleksandr
У роботах "Стан системи закупорювання консервів у скляній тарі під час їхнього зберігання. Особливості закупорювання скляної тари. Мембрани кришок консервної скляної тари. Обґрунтування їх роботи. Мембрани вакуумних кришок. Моделювання їх роботи" зроблено аналіз процесу закупорювання, математично описано основні етапи зміни навантажень в затворах та розроблено математичну модель, яка відображає ступінь ущільнення затвору в кінці процесу закупорювання. В роботі визначено умови механічної подібності напружених станів затворів системи твіст-офф (ТО), на базі яких в роботі введено критерій герметизації затворів. Отримано значення критерію на найбільш небезпечному етапі та з його допомогою визначено силові параметри процесу закупорювання для затворів різних типорозмірів.

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