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0218U006805,
0112U005099
,
Experimental researches of ways of increase of efficiency of use of water at the food enterprises
Olena Kovalenko, Доктор юридичних наук
12-09-2018
Odessa National Academy of Food Technologies
The efficiency of water use at food industry enterprises is determined by the criterion of technical perfection of the water supply system. Proposed ways to solve existing problems. The influence of the quality of process water on the quality of drinks from tea raw materials has been studied experimentally. Using the model solutions, the influence of the concentrations of various impurities of water on the total content of polyphenolic substances, vitamin C, caffeine and organoleptic parameters of drinks was studied. As a result of the analysis and generalization of experimental studies, recommendations on the quality of process water for the preparation of beverages from tea raw materials in restaurants are formulated. The technological regimes of water treatment are experimentally determined and the choice of cartridge filters is justified. Experimentally determined rational technological regimes of desalination of mineral water, necessary for obtaining on its basis drinks for athletes. Using the proposed optimization criterion, optimal conditions for carrying out technological processes are determined. The results of research are approved in the technologies of production of beverages from tea raw materials, mineral water and beverages for athletes. Based on the results of the work, drafts of scientific and technical documentation have been developed, namely technical conditions and technological instruction. Keywords: water, efficiency, quality, water treatment, beverages, experimental research, optimization, normative documentation.
Ємонакова О.О.
Берегова О.М.
Вєтров Д.І.
Григорєва Т.П.
Кормош К.Ю,
Ляпіна О.В.
Новосельцева В.В.
Стрікаленко Т.В.
2020-04-02
Updated: 2025-12-07
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