FOOD RESOURCES 2021. Issue N 17. Article 09 — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Середа, 22 грудня 2021, 11:53; Перегляди: 398

9. INTENSIFICATION OF STRUCTURE FORMATION PROCESSES OF DAIRY-VEGETABLE COMPOSITIONS IN THE PRODUCTION OF SPREADS
https://doi.org/10.31073/foodresources2021-17-09
Yurii Maiboroda
Pages: 88-95

Abstract
Creating a scientific basis for determining the parameters and technological modes of production of combined fat products by studying the impact of machining on the processes of structuring fat systems, to improve technology and obtain a product of guaranteed quality. Methods. The object of research were fat constituents of spreads. The research was carried out on an installation that simulates the processes of structure formation during thermo mechanical treatment of fat mixtures. The main predetermined values were: specific power, processing time, temperature, mass crystallization zones, viscosity. Solidification of fat mixtures, the amount of solid phase was determined by volumetric dilatometry. Structural and mechanical properties - by penetration method. Results. The processes of structure formation of fat compositions during machining have been studied in order to complete the process of oil formation and prevent defects of the finished product. Machining has a significant effect on the formation of the structure of the solid phase, which significantly increases the rate of crystallization centers by facilitating the orientation of molecules, as well as dispersing the formed crystals and their growth by accelerating the diffusion process. The relationship between machining and indicators of the process of structure formation is obtained. The values of specific processing power are set which provide intensification of spread production. Conclusions. Milk fat substitutes obtained by transesterification should be used in the production of spreads and formulations. Machining helps to increase the temperature of mass crystallization of fat mixtures and bring them closer to the temperature characteristics of the high-melting component, which eliminates the dangerous consequences of eutectic crystallization and conducts it with much less super cooling. The maximum effect is achieved for Machining has power from 160 to 200 W/kg. Specific energy consumption is a universal indicator of mechanical impact on fat systems.
Key words: milk fat substitutes, milk fat, fat compositions, machining, specific power, mass crystallization temperature.

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