Development of a Model of Steric Stabilization of the Air-nut Semi-finished Product Structure

The study has suggested a theoretical model of steric stabilization of an air-nut semi-finished product structure by adding Glyceryl Monostearate and Natrium Carboxymethyl Cellulose. It has been experimentally proved that adding low-molecular surfactants to oil provides hydrophilization of the fat phase and reduces desorption of egg whites from air bubbles. It has been shown that in foam emulsion systems the interfacial shear stress of adsorption layers at the interface with air can be increased 3.2 and 6 times by adding low-molecular surfactants such as Glyceryl Monostearate, Diacetyl Tartaric Acid Esters of Monoglyceride, and Sodium Stearoyl Lactylate to oil, respectively. It has been revealed that the stability of the air-nut semi-finished product structure can be ensured by adding 0.2 % of Natrium Carboxymethyl Cellulose at the end of churning egg whites. For the technology of making air-nut semi-finished products, it is proposed to ensure hydrophilization of the fat phase by crushing nuts with 0.6 % of Glyceryl Monostearate (as to the mass of all recipe components). Nuts should be chopped to the prevailing average fraction diameter of 0.4 mm. The egg white has been proved to stabilize air bubbles, whereas Glyceryl Monostearate and Natrium Carboxymethyl Cellulose stabilize fat particles and particulate nuts, respectively. The study has substantiated the parameters of the technological process and the possibility of industrial production of air-nut semi-finished products. The comparative evaluation of a new product and a traditionally made product was performed. In the proposed technology, the new product is characterized by a specific volume of 3.7±0.1 m 3/kg in comparison with 3.1 m3/kg produced by the traditional technolog

Developing a Model of the Foam Emulsion System and Confirming the Role of the Yield Stress Shear of Interfacial Adsorption Layers to Provide Its Formation and Stability

The model of the formation of the foam emulsion by the emulsion whipping was developed. It was experimentally proved that the yield stress shear of interfacial adsorption layers can be used as a criterion for evaluating the stability of foams, emulsions and foam-emulsion systems. It was found that the introduction of DATEM to the reconstituted skimmed milk increases the yield stress shear of interfacial adsorption layers and stability of foams and emulsions. The introduction of lecithin's or DATEM reduces the yield stress shear of interfacial adsorption layers and stability of foams and emulsions accordingly. Simultaneous use of milk proteins, LACTEM, lecithin's and DATEM provides 1.3 times higher yield stress shear of interfacial adsorption layers at the water-air interface than at the water-oil interface, which is a thermodynamic condition for the formation of the foam emulsion by the emulsion whipping. It was proved that homogenization of the emulsion based on cocoa butter, milk proteins and surfactants provides destabilization of the emulsion and creates conditions for the flotation of destabilized fat particles.The results allow justifying the parameters of the technology of the whipped semi-finished product based on cocoa butter, which is the emulsion whipping of which provides the foaming capacity of 450±22 %, the mechanical strength of the foam emulsion of 3200±160 Pa. It was confirmed that the whipping process can be divided into three stages: foaming, emulsion destabilization and adhesion of fat particles to air bubbles, providing high mechanical strength of the foam emulsion

Design of the Conceptual Implementation of an Apparatus with the Induced Heat and Mass Transfer for Vaporization and Rectification

The need to find solutions to problems on the efficient use of energy resources has been substantiated, under conditions for meeting the requirements to the environmental sustainability of production in the process of executing such technological operations as vaporization and rectification. We have identified the prospects of searching for and applying the induced processes, which are characterized by high energy efficiency and are environmentally friendly.The kinetics of temperature have been investigated under the effect from the induced heat transfer of the components of the internal thermostat volume, under condition of using different liquids in its internal environment.Our study has established the impossibility for the liquid in the inner volume thermostat to achieve the boiling temperature under condition of the effect of the induced heat and mass transfer, proven by the visual observations and by the value of its temperature. In the experiment under atmospheric pressure, the thermostat temperature was equal to 115...116 °C, while the temperature of the volumetric water did not exceed 97 °C. It was established that at the thermostat temperature of 105...106 °C and under atmospheric pressure, the ethyl alcohol temperature did not exceed 72...73 °C, and for water ‒ 83...85 °C, under the condition of the effect of the induced heat-and-mass transfer.It was found that ethyl alcohol and water are transferred to the gas state under the effect of the induced heat-and-mass transfer separately. It is possible to register the removal of the liquid phase of the mixture components based on the jump-like transition in the kinetics of the fluid temperature. It was established that the liquid phase did not boil for a mixture of ethyl alcohol with water under the effect of the induced heat-and-mass transfer at the thermostat temperature of 105 °C and under atmospheric pressure.We have proposed a conceptual solution to the technical implementation of the universal device that employs the effect of the induced heat-and-mass transfer in order to execute technological operations of vaporization and rectification excluding the boiling phase. Based on a given conceptual solution, we have built a laboratory prototype of the installation, in which vaporization is carried out under atmospheric pressure at the liquid phase temperature of 83...85 °C. The economic effect from the installation is achieved through the simplified equipment and reduction in energy consumption per product unit by larger than 1.3 times compared to the vacuum-evaporator apparatu

Development of a Theoretical Model for Obtaining the Whipped Emulsions From a Dry Fat-containing Mixture and Its Experimental Verification

We developed a theoretical model of the Pickering-steric stabilization of whipped emulsions structure with a low fat content, obtained from a dry fat-containing mixture. It was experimentally proven that the yield shear stress of a whipped emulsion is determined by the degree of destabilization of fatty particles. It is shown that in order to ensure the full degree of destabilization of fatty particles, it is necessary that 5.0...7.0 g of oil is introduced with 3.0 g of distilled monoglycerides and 0.08…0.1 g of soy lecithin. The destabilized fatty particles are capable of adhesion to air bubbles thus providing for the Pickering-stabilization of a whipped emulsion. It was established that at low content of oil in the system (5.0...7.0 %), it is necessary to combine the Pickering stabilization with the steric stabilization. Steric stabilization in a whipped emulsion is implemented the complex formation of sodium caseinate and kappa-carrageenan, increasing the yield shear stress of the interface adsorption layers.Whipped emulsions with a large foaming capacity and yield shear stress are obtained from a dry fat-containing mixture. For this purpose, it is necessary to provide, during crystallization of the fatty phase, a contact with white sugar. This approach ensures formation of the interface adsorption layers and partial wetting the fatty particles (an edge angle of wetting is 25.0±2.0°). The proposed approach is named the quasi-emulsification. Introduction to sunflower oil of 30…37.5 % of distilled monoglycerides of fatty acids provides the obtaining of dry loose fat mixtures. New technology that we propose for obtaining the dry mixtures is characterized by energy efficiency because of the absence of operation of drying the emulsion. Using the developed technology makes it possible to receive whipped emulsions with the foaming capacity that is 1.7…2.0 times higher than that of the products-analogues available in the Ukrainian market

Devising Techniques for Reinforcing Glued Sausage Casings by Using Different Physical Methods

This paper has substantiated the development and rationalization of techniques to manufacture sausage casings from natural raw materials with predefined functional and technological properties. It is noted that the issue related to the rational utilization of intestinal raw materials and the improvement of the production economic profitability could be resolved by implementing effective technologies of glued intestinal sausage casings. The strength has been investigated of the reinforcing seam between the layers of intestinal membranes obtained by such techniques as the local tanning, local thermal coagulation resulting from passing an electric current through wet raw materials, local thermal coagulation due to the arc discharge through dried raw materials. The rational concentration of tannin in tanning solution has been determined, at which it is recommended to make a reinforcing seam on glued intestinal casings by means of local tanning. A value of the breaking load for the reinforcing seam made by using local electric currents has been derived, which is 14 N/m. A 4.7-time increase in the breaking load has been established to occur, compared to the control sample. A value of the breaking load for the reinforcing seam obtained by applying an arc discharge has been found, which is 18 N/m. It was noted that the breaking load had increased compared to the control sample. Working bodies for an installation were designed aimed at reinforcing glued sausage casings by such techniques as local tanning; local thermal coagulation resulting from passing an electric current through wet raw materials; local thermal coagulation as a result of arc discharge through dried raw materials. It is noted that the advantages of techniques for the reinforcement of glued sausage casings are the high breaking load and the effective utilization of raw material