Vladyslav Sukhenko

Vladyslav Sukhenko
Cherkasy State Technological University · Faculty of technologies, construction and rational nature management

Professor

About

36
Publications
8,540
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223
Citations

Publications

Publications (36)
Article
Full-text available
This paper reports the new design of an experimental bench to study the effectiveness of the positional drive control system of shut-off fittings. For research, the operating modes of the disk flap and ball valve, based on proportional elements with feedback (4–20 mA), were programmatically formed and described. The mathematical model of control ov...
Article
We study the influence of the conditions (temperature, composition of gas mixture, and its pressure) and energy characteristics (voltage, current density, specific power of discharge) of the process of hydrogen-free nitriding in glow discharge (HNGD) on the structures and phase compositions of the nitrided layers. It is shown that, by combining the...
Article
Full-text available
Background. Bee bread is one of the products of beekeeping, which is used in pre-ventive and health nutrition, which is becoming more common. The quality and nutritional properties of bee bread depend on the conditions and technology of its production. The aim of the work was to study the quality of bee bread of a certain regional and botanical ori...
Conference Paper
Full-text available
Lavender honey was studied for physicochemical and organoleptic parameters. Established high antioxidant activity of lavender honey. This confirms the prospect of using lavender honey in the food and pharmaceutical industries.
Article
When creating meat products, one of the main indicators is the biological value of the product. The biological value of proteins depends on the degree of their assimilation, in animal proteins is greater than in vegetable. More than 90% of amino acids are absorbed from animal proteins in the intestine. An important indicator of the biological value...
Article
Full-text available
Modern beekeeping industry globalization leads to an increase in competition between countries for the foreign market. The products that provide the appropriate level of safety and quality following international requirements would be able to gain a competitive advantage. Establishing a competitive advantage for honey on the world market and improv...
Article
Full-text available
Homogenization is a necessary process in the production of drinking milk and most dairy products. The specific energy consumption of the most common valve homogenizers reaches 8 kW h.t-1. A promising way to reduce it is the introduction of more effective counter-jet homogenizers. The purpose of these studies is to increase the efficiency of machine...
Article
Full-text available
The demand for monofloral, original, and special (functional) kinds of honey, or those with geographical indication, is forecast. At the same time, there is a need to improve the methods for determining the botanical and geographical origin of honey. The purpose of the research was to select and apply a variety of techniques for identifying the bot...
Article
Full-text available
The only effective method of identification of beekeeping products by botanical and geographical origin is to study the specificity of pollen grains in the composition of the said products. Identification of pollen grains by morphological characteristics and their percentage in the product allows to establish a botanical honey variety (black locust...
Conference Paper
Full-text available
В Україні недостатньо повно розкрита наукова інформація щодо біологічно-активних властивостей меду, особливо монофлорних сортів. Насамперед, це пов’язано, із відсутністю потреби контролювати показники, що зумовлюють біологічну активність продуктів згідно вимог чинного законодавства (окрім показника діастази та проліну). Особливе занепокоєння виклик...
Conference Paper
Full-text available
Вивчення класифікаційних ознак монофлорного бджолиного обніжжя (морфологія обніжки за видом пилконосних рослин, ботанічне походження, період сезону одержання, гомогенність, поліфлорність, сформованість пилкової грудочки), які формують безпечність та якість продукту, знаходиться на початковому етапі і потребують продовження та поглиблення наукової д...
Article
Full-text available
Centrifugal and vibrational technological effects are among the main approaches to intensify the process of plant raw materials hydrolysis for pectin extraction. With the impulse intensification of such a process, it is possible not only to increase its efficiency, but also to achieve the compactness of the equipment, reduce the cost of electricity...
Article
Full-text available
Development and introduction of high quality gluten-free products is one of the priorities of food industry. Feasibility of producing gluten-free steamed bread based on rice and corn flour using flaxseed, sunflower, sorghum and quinoa flour additives is proved in the article. Recommended ratios of flours are established: Frc:Ffs 95:5, Frc:Fsn 95:5,...
Article
Full-text available
The purpose of the work was to apply of the DPPH stable chromogen radical method for determining the antioxidant activity of beekeeping products. Product samples were selected in view of botanical origin of bee colonies in different regions of Ukraine. The antioxidant activity was determined by a spectrophotometric method with a stable DPPH chromog...
Article
Full-text available
Basic requirements criteria, which must be met by honey for free movement in the world market are set by a number of regulatory documents, the key ones in Ukraine – DSTU 4497: 2005 «Natural honey. Specifications", Order of the Ministry of Agrarian Policy No. 330 “On approval of honey requirements” of 19.06.2019 and Directive 2001/110/EC. The latter...
Article
The article investigates the classification features, biological activity, organoleptic, physicochemical indicators and biological activity of the bee pollen monofloral and polyfloral obtained from bees kept under identical climatic and geographical conditions during flowering of Acer spp. Significant differences were found in the content of protei...
Article
Full-text available
Homogenization, which is used in the technological schemes of production of most dairy products, is the most energy-intensive of the processes of mechanical processing of milk. One promising way to increase the energy efficiency of homogenization is to use separate homogenization and to use a little-researched stream homogenizer with separate cream...
Article
Full-text available
The article is devoted to the study of the influence of hydrocolloids and animal protein concentrates on the formation of the foam-like structure of gluten-free non-yeast dough as the main factor for bread quality formation. The use of CMC in a concentration of 0.5% is found to be appropriate. The bread volume increases to 236 cm3.100g-1 in compari...
Article
Full-text available
The increase in natural cheese production has brought issues related to ensuring the production of high-quality competitive products to the fore. The development of the cheese market requires constant improvement of the existing methods of production and the search for new technological solutions, which will allow us to counterbalance the low quali...
Book
The monograph provides theoretical and practical aspects of theoretical, methodological and organizational and economic foundations of functioning, improvement and verification of energy management efficiency of industrial enterprises. The book contains information about the regulatory framework of energy saving, the basics of state regulation in t...
Chapter
Using the thermodynamic methods of the irreversible process proved that the speed of corrosive-mechanical metals wear in the technological media of electrolytes of food industry depends on the linearly loads and speed of the slip and depends parabolically on the loss of strength of the materials by a corrosive-active medium. The influence of the el...
Chapter
The expediency of using vegetable-fruit pastes with a high content of pectin for the therapeutic and prophylactic nutrition of people and excretion of radionuclides, heavy metals and toxins is substantiated. The aim of the research is the development of a technology and a small-sized line for the production of concentrated pumpkin pectin pastes wit...
Article
Full-text available
Production of sugar and beet requires significant energy consumption Their rational use and the need to preserve the environment is caused not only by the cost of energy resources, but is one of the ways to increase competitiveness. The technology of sugar manufacture at «Novorozhitsky Sugar Plant» is considered, at each stage of technological oper...
Article
Full-text available
For efficient use of fuel and energy resources, aspects of the organization of production and consumption of compressed air in a food enterprise are investigated. Inspection of the enterprise’s workshop determined the production and supply of compressed air. The work of drying devices is defined as effective, in the absence of water in liquid form...
Article
Full-text available
Restoration of shaft parts with extending their service life is an important reserve of development and growth of repair efficiency. Improvement of wear resistance and durability of parts of agricultural machinery is a priority trend in the present-day machine building. For this purpose, analysis was carried out and the process of electro-contact s...

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