Department of technology of sugar, sugar-containing products and ingredients

 

Inha Kuznietsova

 

 

Head of department

Inha Kuznietsova

Doctor of Science (Agriculture)

Senior Researcher

+38 044 517 05 83

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The main areas of scientific and practical activity:

  • Conducting fundamental and applied research works in the field of sugar, sugar-containing products and ingredients. Development of new and improvement of existing technologies for processing sugar-containing raw materials.
  • Development of technologies and recipes of functional food products, including the use of ingredients that correspond to the specifics of the food and nutrient composition of various population groups.
  • Improvement of methods of technological control of the production of sugary substances and functional products.
  • Development of regulatory and technical documentation, adjustment and optimization of the main technological processes.

 

The department performs work in accordance with the scientific programs of the National Academy of Agrarian Sciences of Ukraine, including:

  • Study of changes in the composition of non-sugars in intermediate products of sugar production.
  • To justify the effectiveness of using dry lime and filter press sludge for cleaning diffusion juice and conveyor washing water.
  • Develop a methodology for predicting the ability to separate suspensions of intermediate products of sugar production based on the speed of filtration under pressure and dispersed composition.
  • Study of the regularities of the course of physicochemical processes of obtaining sugar from crude diffusion juice.
  • Evaluation of the effectiveness of the use of sugar crystal formers during the cooking of massecuites.
  • Development of technology of modified starch of increased biological value.
  • To justify the patterns of obtaining food products using soluble dietary fibers of the inulin group and medicinal plants.

 

Promising developments and proposals for industrial implementations:

    • Innovative technologies for the production of sugar and starch products, taking into account international standards regarding quality and safety, as well as environmentally friendly of production;

    • New modified starches and starch products obtained from starch-containing raw materials of various carbohydrate composition, their use in the production of semi-finished food products, sauces, candies, etc.

    • Technologies of inulin and inulin-containing plant powders and providing recommendations for further use in the production of food products.

    • Technology of enrichment of white sugar and starch products with natural additives from plant raw materials. The choice of raw materials was based on technological compatibility with crystalline sugar or modified starch, the subsequent impact on the quality of the finished product and on the human body.

    • Natural sweeteners based on sugar, enriched with biologically active substances - syrups obtained from natural carbohydrate raw materials and medicinal plants, biosugar, modified starch of increased nutritional value.

    • Technologies of sugar-containing products from starch-containing raw materials of different carbohydrate composition as natural sweeteners for the production of food products.

    • Production technology of food syrup from sugar sorghum, which provides for the maximum preservation of valuable components in the syrup, namely carbohydrates, amino acids, macro- and microelements (including natural organic calcium).

 

sugar1    sugar2

 

 Specialists of the department provide services for:

  • assessment of the technological quality of sugar beets and forecasting of the main indicators of their processing;
  • determination of the accounted and unaccounted losses of sugar in the technological process, the reasons for the deterioration of its quality and output;
  • complex chemical analysis of raw materials, intermediate products and finished products in the production of sugar, sugar products and natural carbohydrate sugar substitutes, as well as determination of:

       - the content of total sugars and reducing substances;

       - content of fructans and inulin;

       - starch content in sugar and starch-containing raw materials;

       - color and turbidity of sugar-containing solutions;

       - sensorial indicators of sugar and starch products;

       - determination of the number of droplets per 1 dm3 of the starch surface;

       - ash content in sugar and starch products;

       - filtration speed of suspensions under pressure;

       - chemical analysis of consumables (limestone for compliance with DSTU Standards, etc.);

         - determining the activity and effectiveness of chemical reagents in the process of sugar production;

        - - audit of the lime department;

         - degree of swelling of starch and starch products.

 

                      Фото цукор 0  Фото цукор 3

 

The department's scientists provide services for development of regulatory and technical documentation, design, technological support during implementation and training of engineering and technical personnel.

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