Animal Science and Food Technology

Mikhailo Mushtruk

All articles

Determination of rational parameters of pseudomixing by complex modelling of work processes


Volodymyr Vasyliv, Ihor Stadnyk, Volodymyr Piddubnyi, Mikhailo Mushtruk, Mariia Zheplinska, Svitlana Kraievska
Keywords: mixer, mixture, fluidisation, vapour

Vasyliv, V., Stadnyk, I., Piddubnyi, V., Mushtruk, M., Zheplinska, M., & Kraievska, S. (2022). Determination of rational parameters of pseudomixing by complex modelling of work processes. Animal Science and Food Technology, 13(1), 7-15. https://doi.org/10.31548/animal.13(1).2022.7-15

Substantiation of amplitude-frequency characteristics and design parameters of the vibration exciter of the separator of volume vibrations


O. Omelyanov, Ihor Palamarchuk, Volodymyr Vasyliv, Mikhailo Mushtruk, Maksym Hudzenko, Sergei Filin
Keywords: vibration separation, conical sieve surface, vibrating screen, volumetric oscillations, amplitude-frequency characteristics, energy consumption for the drive, vibration velocity, vibration acceleration, mechanical combined vibration drive, feed mixture, low-frequency oscillations

Omelyanov, O., Palamarchuk, I., Vasyliv, V., Mushtruk, M., Hudzenko, M., & Filin, S. (2021). Substantiation of amplitude-frequency characteristics and design parameters of the vibration exciter of the separator of volume vibrations. Animal Science and Food Technology, 12(2), 48-59. https://doi.org/10.31548/animal2021.02.006

Dynamics of interfacial interaction between components during mixing


Ihor Stadnyk, Mikhailo Mushtruk, Volodymyr Vasyliv, Mariia Zheplinska, Ihor Palamarchuk, Zinaida Burova, Maksym Hudzenko
Keywords: mixing, solid, liquid and gaseous phase, change of concentrations, thermodynamics, hydration, stripping

Stadnyk, I., Mushtruk, M., Vasyliv, V., Zheplinska, M., Palamarchuk, I., Burova, Z., & Hudzenko, M. (2021). Dynamics of interfacial interaction between components during mixing. Animal Science and Food Technology, 12(2), 60-72. https://doi.org/10.31548/animal2021.02.007

Impact of bior and butofanon some parameters of lipid metabolism in adult quail placed in reconditioning


Vasile Macari, Natalia Pavlicenco, Ana Rotaru, Gheorghe Pistol, Mikhailo Mushtruk
Keywords: Quails, BioR remedy, lipid metabolism, physiological status, reconditioning

Macari, V., Pavlicenco, N., Rotaru, A., Pistol, G., & Mushtruk, M. (2021). Impact of bior and butofanon some parameters of lipid metabolism in adult quail placed in reconditioning. Animal Science and Food Technology, 12(1), 14-18. https://doi.org/10.31548/animal2021.01.014

Analysis of the raw material base for pectin production


Nataliia Mushtruk, Mikhailo Mushtruk
Keywords: food; shelf life; pectin pastes; vegetable raw materials; production process

Mushtruk, N., & Mushtruk, M. (2023). Analysis of the raw material base for pectin production. Animal Science and Food Technology, 14(2), 57-75. https://doi.org/10.31548/animal.2.2023.57

Influence of geometric parameters of screw nozzles of a twin screw extrusion press on the oil output


Maksym Hudzenko, Volodymyr Vasyliv, Mikhailo Mushtruk, Mariia Zheplinska, Ihor Palamarchuk, Zinaida Burova, Viktor Sarana
Keywords: oil production, double screw extrusion press, improvements, geometric parameters

Hudzenko, M., Vasyliv, V., Mushtruk, M., Zheplinska, M., Palamarchuk, I., Burova, Z., & Sarana, V. (2021). Influence of geometric parameters of screw nozzles of a twin screw extrusion press on the oil output. Animal Science and Food Technology, 12(3), 5-17. https://doi.org/10.31548/animal2021.03.001

Examination of thermophysical characteristics of food products


Zinaida Burova, Serhii Ivanov, T. Roman, Volodymyr Vasyliv, Mariia Zheplinska, Mikhailo Mushtruk, Ihor Palamarchuk, Viktor Sarana, Maksym Hudzenko
Keywords: inhomogeneous materials, coefficient of effective thermal conductivity, heat dissipation, specific heat capacity, heat of evaporation, drying

Burova, Z., Ivanov, S., Roman, T., Vasyliv, V., Zheplinska, M., Mushtruk, M., Palamarchuk, I., Sarana, V., & Hudzenko, M. (2021). Examination of thermophysical characteristics of food products. Animal Science and Food Technology, 12(3), 18-35. https://doi.org/10.31548/animal2021.03.002

Physical and mathematical modelling of the process of cooking minced meat with spelt flour and champignon mushrooms


Larysa Bal-Prylypko, Mykola Nikolaenko, Mikhailo Mushtruk, Maryna Nazarenko, Liudmyla Beiko
Keywords: spelt; shear stress; minced meat mass; similarity theory; similarity numbers; diffusion; cooked meat products

Bal-Prylypko, L., Nikolaenko, M., Mushtruk, M., Nazarenko, M., & Beiko, L. (2024). Physical and mathematical modelling of the process of cooking minced meat with spelt flour and champignon mushrooms. Animal Science and Food Technology, 15(2), 38-55. https://doi.org/10.31548/animal.2.2024.38

Development of technology for extended-shelf-life meat products


Larysa Bal-Prylypko, Oleksandr Kanishchev, Mikhailo Mushtruk, Bogdana Leonova
Keywords: biotechnology; dry-cured meat products; safety; expiration date; quality

Bal-Prylypko, L., Kanishchev, O., Mushtruk, M., & Leonova, B. (2024). Development of technology for extended-shelf-life meat products. Animal Science and Food Technology, 15(4), 132-149. https://doi.org/10.31548/animal.4.2024.132

Evaluation of technological parameters of convective drying of pumpkin seeds with vibro-ozonation intensification of the process


Ihor Palamarchuk, Mikhailo Mushtruk, Nataliia Mushtruk
Keywords: dehumidification processes; ozone; vibration; fluidised bed; heat carrier; thermolabile products; heat and mass transfer processes

Palamarchuk, I., Mushtruk, M., & Mushtruk, N. (2025). Evaluation of technological parameters of convective drying of pumpkin seeds with vibro-ozonation intensification of the process. Animal Science and Food Technology, 16(2), 39-54. https://doi.org/10.31548/animal.2.2025.39