Перегляд по Автор "Anastasiia Blahopoluchna"
  • Матеріал
    The influence of chitosan on the raspberry quality during the storage process
    (Potravinarstvo Slovak Journal of Food Sciences (online), 2023-09-06) Anastasiia Blahopoluchna ; Mikhailo Mushtruk ; Nataliia Slobodyanyuk ; Nelia Liakhovska ; Vladyslav Parakhnenko ; Sergiy Udodov ; Inna Karpovych ; Olena Ochkolyas ; Alina Omelian ; Gennadiy Rzhevsky
    Raspberry is a perishable berry raw material with a high capacity for mechanical and microbiological damage,andtherefore, after harvesting, it is necessary to use appropriate technologies to preserve its quality and extend the storage time. This work aimed to study the influence of different concentrations of chitosan solutions on the quality and duration of storage of raspberries under refrigerating conditions. Raspberries were picked at the consumer maturity stage in perforated plastic containers with a capacity of 500 grams. The berries were processed by spraying with 0.5%,1.0%,and 2.0% chitosan solution, thenremovingresidual moisture. The storage was carried out for twelve days in a refrigerating chamber at a temperature of 2 °С and relative humidity of 95%. The research was performed according to the physical, chemical, and organoleptic indicators, determining the changes in the mass fraction of ascorbic acid, themass fraction of sugars during storage, taste, aroma, colour, etc.consistency and appearance at the end of storage.It was found that the loss of ascorbic acid in the processed berrieswas1.5-3.9 times less than in the reference sample. A similar situation was observed with the mass fraction of sugars, which prevailed 0.9-2.5 times in the processed samples. According to the organoleptic indicators, the samples with a solution concentrationof 1.0% and 2.0% were recognized as the best.According to the results of experimental investigations, it was established that pre-processing of berries with chitosan solutions is a promising method to slow down unwanted metabolic processes that take place after harvesting.
  • Матеріал
    THE INFLUENCE OF GLOBALIZATION PROCESSES ON THEDEVELOPMENT OF THE RESTAURANT BUSINESS OF UKRAINE
    (Academy of Agriculture at Vytautas Magnus University, 2023-08-21) Тимчук Світлана Володимирівна ; Inna Povorozniuk ; Olha Dzhoha ; Liudmyla Neshchadym ; Iryna Kyryliuk ; Svitlana Tymchuk ; Anastasiia Blahopoluchna
    The article analyzes the state of the hospitality industry in Ukraine and determines the influence of globalization processeson the development of the restaurant business. It is proven that the globalization of the restaurant sector is manifested in:the possibility for restaurant establishments to obtain ingredients for foods and drinks from any corner of the world; opportunities for chefs from different countries to cooperate in order to exchange experience and develop new dishes and drinks; internationalization of food products; dissemination and implementation of production technologies of restaurant establishments both in Ukraine and abroad; development and improvement of the equipment of restaurant establishments; capital investments of domestic and foreign investors in the development of food enterprises; opportunities to pay for raw materials, goods, finished products and services using international currency transactions; availability of information about the menus and services of restaurant industry, that are located in different parts of the world; migration of workers in the restaurant industry thanks to visa-free movement in order to improve their qualification level; execution of production processes and provision of catering services in accordance with international standards.It is noted that the development of hotels and restaurants depends on the stability of the political system in the country. The absence of political crises contributes to the increase in the number of enterprises in the hotel and restaurant industry, the inflow of investments, and the growth of production volumes. Aggravation of the situation leads to opposite processes.