Eduction of Unsteady Equilibrium in Vodkas by Means of 1H NMR Spectroscopy

Kuzmin, Oleg; Topolnik, V

doi:10.15550/asj.2014.10.043

Cited by 11 publications

(16 citation statements)

References 2 publications

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“…According to the principles of qualimetry, the value of a single quality indicator and product quality as a whole should be evaluated by means of comparison with the basic or absolute value (Kuzmin et al, -2016; Jean-Louis Sébédio, 2017) [15,16,17,18] This valuation is a dimensionless quantity .…”

Section: Methodsmentioning

confidence: 99%

Comprehensive evaluation of the hot sweet soufflé dessert quality

Ditrich¹,

Kuzmin²,

Михайленко³

2017

UJFS

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Corresponding author:Oleg Kuzmin E-mail: kuzmin_ovl@nuft.edu.ua DOI: 10.24263/2310-1008-2017-5-1-12 Introduction. The aim of the research is to evaluate the quality of innovative hot soufflé dessert from the standpoint of physiological needs of the child of preschool age by qualimetry methods.Materials and methods. The basis of the research was established by the methods of theoretical generalization, scientific induction and deduction, methods of systematic, structural, qualimetric and mathematical analysis of the dish quality.Results and discussion. Taking into consideration physiological needs norms of 4-6 years old child, the innovative hot sweet soufflé dessert was developed. The comprehensive evaluation was given to this dish, and it showed the benefits of an improved recipe in comparison with the traditional one. The hierarchical structure of quality indicators of the dish was improved and the scale of nodal values of quality indicators that characterize the critical point of the meal was created on its basis.Basic qualitative indexes (m) innovative hot sweet dessert of macronutrients, mineral matters and vitamins are the following: for proteins -0,20; fats -0, 40; carbohydrates -0,40; sodium -0,10; potassium -0,10; calcium -0,10; zinc -0,40; iron -0,30; thiamine -0,20; β-carotene -20; riboflavin -0,20; pyridoxine -0,20; ascorbic acid -0,20. The biggest value of the complex index (К 0 ) is for: fats and carbohydrates -0,4; zinc -0,4; The minimum value is typical of calcium, potassium, sodium Conclusion. The benefits of innovative hot sweet soufflé dessert in comparison with the prototype were established by methods of qualimetric quality analysis. The expediency of β-glucan usage in the dish recipe is proved by these methods to enhance nutrition value and to reduce the food energy value.

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Section: Methodsmentioning

confidence: 99%

Comprehensive evaluation of the hot sweet soufflé dessert quality

Ditrich¹,

Kuzmin²,

Михайленко³

2017

UJFS

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“…Absolute values of qualitative indexes of macronutrients, mineral matters and vitamins calculated by the formula (1) are the following: for proteins -Р p = 0,16; fats -Р f = 0,10; carbohydrates -Р c =0,74; sodium-Р Na = 0,55; potassium -Р K = 0,27; calcium-Р Са = 0,03; magnesium-Р Mg = 0,03; phosphorus-Р Р = 0,12; thiamine -Р B1 = 0,06; ribofflavinum -Р B2 = 0,04; perydoxine -Р B6 = 0,23; cevitamic acid -Р c = 0,67 (Table 5). Quality rating of simple indexes for a group of nutrient materials has been determined from the formula (3) Complex qualitative index of meal due to nutrient materials equation for two-level structure has been determined from formula (5). Due to the calculation results breakfast has complex quality rate -K o =1,57.…”

Section: Complex Quality Rating Of Dinnermentioning

confidence: 99%

“…Quality rating of simple indexes of nutrient materials has been determined by the formula (3) Complex qualitative index of meal due to nutrient materials equation for two-level structure has been determined from formula (5). Due to the calculation results supper №2 has complex quality rate -K o =1,09.…”

Section: Complex Quality Rating Of Supper №2mentioning

confidence: 99%

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Qualimetric assessment of diets

Kuzmin¹,

Levkun²,

Riznyk³

2017

Ukr. food j.

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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.

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“…The preliminary conducted 1 H NMR studies, which are described in a work (Kuzmin O. et al, 2013 [21][22][23][24], relate to the study of hydroxyl protons of AAM modifications in the process of making vodkas. The obtained results give grounds to assert a fundamental difference in the behavior AAM prepared from the alcohol and water passing through various processes.…”

Section: Introductionmentioning

confidence: 99%