Introduction. The purpose of this publication is to search for alternative materials -food industry wastes; valuation of it's use in the production of porous carbon materials (PCM) for use in water treatment systems.Materials and methods. Pyrolyzed wood waste (PWW) of the meat processing industry as raw material for the production of sorbents. Chemical activation of PWW by orthophosphoric acid. Using the adsorption-desorption methods of nitrogen, the porous structure was determined at 77 K; mesopore distribution by size and mesopore's volume -by BJH-method; distribution of micropores by size -using QSDFT-method; volume of micropores -by Dubinin-Radushkevich method; subnanopor's volume -by QSDFT-method.Results and discussion. The microporous structure has the following characteristics: pore diameters are in the range of D mi =0,60-2,5 nm, mostly represented by pores with a diameter of 0,87; 1,56 nm; volume of micropores -V mi =0,091 cm Conclusion. An energy-saving method is proposed for the production of PCM from secondary «renewable» resources -PWW, for use in water treatment systems. ─── Food Technology─── ───

The aim of this publication is to identify unsteady equilibrium of hydroxyl proton of ethanol and water in various types of vodkas and flavored vodkas produced in Ukraine. The method used in the work is 1 H nuclear magnetic resonance (NMR) spectroscopy. This work has established fundamentally new aspects related to an internal mechanism of unsteady thermodynamic equilibrium in the finished product-vodka or flavored vodka. Unsteady equilibrium is characterized by the presence of two separate signals of H 2 O and EtOH in hydroxyl group.

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Introduction. The aim is scientific justification and innovative technologies of aqueous-alcoholic infusions (AAI) for producing syrups in confectionery products, for giving them functional and health qualities. Materials and methods. Methods of investigation: redoxometry-determination of antioxidant capacity of AAI from plant raw materials; pH-metry; methods of determining of the organoleptic indicators. Results and discussion. The minimal theoretically expected meaning of Eh min for plant water-alcohol extracts was got, which has meanings from 203,0 mV (ginger root) to 480,9 mV (Sudan rose), and actually measured Eh act-82,0 mV (strawberry leaves) to 246,0 mV (ginger root). Thus, the minimum quantity of redox reaction (RR) is-42,3 mV and typical for ginger root, and the highest meaning 266,0 mV has the AAI from guilder rose fruits. The pH level for AAI has meaning from 2,985 (Sudanese rose) to 7,605 (ginger root) that infusios have reactions from acidic to slightly alkaline. The groups of infusions for antioxidant ability were defined: infusions with low activity-3 samples (25%), among them are ginger roots, apple fruits, elderberry fruits; infusions with middle activity-4 samples (33%), among them the lowest meaning 133,4 mV has cinnamon, and the most-171,8 mV has cherry leaves; infusions with the high activity-5 samples (42%), among them are rowan-234,3 mV, cherry-247,5 mV, Sudanese rose-260,4 mV, guelder rose-266 mV and buckthorn-282,4 mV. Conclusion. The most promising sources of natural antioxidants for usage in syrups technology for impregnation of confectionery product were defined.

Keywords:Pyrolysis Wood Wastes Alkaline activation Active coal Nanopores

Introduction. The aim of the publication is to study the mechanism of the establishment of relaxation of water-alcohol mixtures (WAM) in the main stages of creating vodka in the application of electrochemical activation (ECA) at the stage of Na-cationization process water softening. Materials and methods. 1 H NMR analysis was performed using: FT-NMR Bruker Avance II spectrometer (400 MHz); special capillary with acEtOHe-d6; high accuracy ampoules № 507-HP; dispenser; ethyl alcohol rectified (EAR); water softened by Na-cationization; WAM from EAR and softened water. Results and discussion. In this work, the equilibrium state of vodkas in the creation of WAM in the process of ECA of softened water by Nacationization is investigated. It has been established that electrochemical reactions lead to a change in the system of intermolecular interactions. Charging states of molecules in anolyte and catholyte lead to differences in the electron distribution, which affects the chemical displacements of hydroxyl protons. In relation to the softened water (δH2O=4.65 ppm), the anolyte with δH2O=(4.23; 4.22) ppm has a displacement of the hydroxyl proton in the «strong field» at Δf=170 Hz. The catholyte with δН2О=(4.56; 4.54) ppm has a displacement in the «strong field» at Δf=40 Hz. It has been proved that the WAM on anolyte (pH=2.43) and EAR has an acidic medium (pH=3.10), WAM in a catholyte (pH=11.08), and EAR has a meadow medium (pH=11.75). These polar ratios of H3O + to OHfor anolyte and catholyte lead to a restructuring of the structure in the alcohol/water system. It can be assumed that the proton exchange is accelerated, while there is one general signal of mobile protons EtOH+H2O. On the basis of the study a fundamental difference between the behavior of the WAM and the vodka prepared on softened water and water after ECA treatment was established. Found systems (alcohol/water) with a stable equilibrium, which are characterized by a high degree of generalization of protons, as well as characteristic rates of exchange for it. Conclusions. The experimental data obtained prove the dependence of the speed and nature of the establishment of the thermodynamic equilibrium due to the relaxation of the WAM. It is shown that relaxation occurs at the simultaneous stabilization of the hydroxyl group of water and ethanol protons.

Abstract:The aim of the publication is to study the mechanisms of transformation of ethanol protons (ethyl rectified spirit -ERS) and water (demineralized by reverse osmosis) in the process of creating aqueousalcoholic mixtures (AAM). The methods used in the work: 1 H nuclear magnetic resonance (NMR) spectroscopy of AAM; methods of evaluation of physicochemical and organoleptic characteristics of water, ethanol, AAM. In this paper, we have established fundamentally new features in the process of creating AAM that are directly dependent on the time of contact with demineralized water and ERS. We have experimentally established the dependence rate of achievement of thermodynamic equilibrium and its character, as well as obtaining optimal organoleptic characteristics of AAM prepared with demineralized water and ERS.

Keywords:Qualimetry Rating Diet Norm Corresponding author:Oleg Kuzmin E-mail: kuzmin_ovl@ nuft.edu.ua DOI: 10.24263/2304-974X-2017-6-1-7 Introduction. The work's objective is to analyze quality rating of diets from the standpoint of physiological need norms of a person and a daily ration, to further determine the balance of nutrition.Materials and methods. The daily ration of human nutrition (breakfast, lunch, dinner) and the norms of the physiological needs of the average person -to determine the complex quantitative assessment of the quality of diets. An additive mathematical model as most widespread in a qualimetry is used for joining the quality rating into the generalized (complex) index. Methods -qualimetric.Results and discussion. Taking into account the norms of physiological needs of a common person, the complexquantitative estimation of quality of one meal is calculated, the three-level hierarchical structure of the system of qualitative indexes is developed: the third level simple indexes are grouped in the qualitative indexes, which form the second level of structure systems hierarchy, which, in turn, form the first level, and then -in the complex index of zero level, which characterizes quality rating of diets.Basic qualitative indexes (Р basic ) of macronutrients, mineral matters and vitamins are the following: for proteins -0,15; fats -0,17; carbohydrates -0,68; sodium -0,45; potassium -0,34; calcium -0,07; magnesium -0,03; phosphorus -0,11; thiamine -0,02; ribofflavinum -0,02; perydoxine -0,02; cevitamic acid -0,94. Weight coefficients (m) are the following: proteins -0,50; fats -0,40; carbohydrates -0,10; sodium -0,03; potassium -0,05; calcium -0,25; magnesium -0,50; phosphorus -0,17; thiamine -0,36; ribofflavinum -0,32; perydoxine -0,31; cevitamic acid -0,01. The biggest value of the complex index (К 0 ) is obtained in breakfast -1,60, the lowest value is typical for supper -1,09.Conclusion. For the set daily ration, the complex qualitative indexes for the group of macronutrients, mineral matters and vitamins are determined. The most balanced values of qualitative index are set, that is typical for a supper №2 with the estimation -1,09.