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Опубліковано: Середа, 17 червня 2020, 15:12
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12.THE STUDY OF THE VISCOSITY OF MILK FAT COMPOSITIONS IN THE AREA OF STRUCTURE FORMATION IN THE PRODUCTION OF SPREADS
https://doi.org/10.31073/foodresources2020-14-12
Mayboroda Yurii
Pages: 118-124
 
Abstract
Spreads manufactured by dairy enterprises are continuing to occupy a fairly wide niche in the market of combined fatty products. Differences in the raw material composition of butter and combined fat products cause differences in the nature of the crystallization of glycerides in the process of butter formation and affect the process of formation of the structure of the finished product. The process of phase reversal in spreads is much slower, crystallization of glycerides continues in packaging’s, which leads to the formation of structural defects and reduces the quality of the finished product. It should be noted that for fat compositions in the zone of structure formation, where are the crystallization processes of certain groups of triglycerides and the structure of the fat system has not yet reached equilibrium, it is extremely difficult to obtain an analytical description of this phenomenon. In connection with the existing differences in the chemical composition of milk fat compositions, it becomes necessary to study the viscosity of fat compositions with different ratios in the structure formation zone. The article presents research data on changes in the viscosity of milk fat compositions of different ratios in the zone of structure formation, the temperature range of 6-25C. The obtained results showed a certain dependence of the viscosity of fat compositions on temperature, the exposure time of the sample in the crystallization zone and the strain rate, as well as on the ratio of fats. To summarize the research results when deriving the equations in the work, we used the defining indicators of free volume and strain rate, which affect the viscosity. Mathematical empirical dependences of the effective viscosity of fat compositions for calculating heat exchangers of oil and fat production are obtained.
Keywords: viscosity, spread, fat compositions, structure formation, strain rate, free volume
 
References
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