5 research outputs found
MECHANISMS OF DESTRUCTION AND SYNTHESIS OF LIQUID MEDIA, USED IN THE FOOD INDUSTRY UNDER NON-EQUILIBRIUM CONDITIONS
The formation of food liquid medium structures containing at least 70 % of disperse particles with high dispersiveness has been considered. The possible formation mechanisms of food liquid medium structure when slow (hydrodynamic) and quick (acoustic) processes create favorable conditions for cavitation have been studied. The possibility to control these processes for initiation of mechanical and kinetic reactions that change the structure of the medium has been demonstrated. The invert syrup has been selected as the study object. The change in the invert syrup structure before and after such cavitation treatment has been recorded with the use of metallographic microscope Nikon Eclipse MA100. The decrease in disperse phase sizes from 2β3 Β΅m to 0.1β0.4 Β΅m along with establishing the high uniformity of component distribution as compared to the syrup without cavitation process treatment has been detected.Β The formation of food liquid medium structures containing at least 70 % of disperse particles with high dispersiveness has been considered. The possible formation mechanisms of food liquid medium structure when slow (hydrodynamic) and quick (acoustic) processes create favorable conditions for cavitation have been studied. The possibility to control these processes for initiation of mechanical and kinetic reactions that change the structure of the medium has been demonstrated. The invert syrup has been selected as the study object. The change in the invert syrup structure before and after such cavitation treatment has been recorded with the use of metallographic microscope Nikon Eclipse MA100. The decrease in disperse phase sizes from 2β3 Β΅m to 0.1β0.4 Β΅m along with establishing the high uniformity of component distribution as compared to the syrup without cavitation process treatment has been detected.
TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES
The main recipe component of most types of flour confectionery is wheat flour, the technological properties of which largely effect not only the quality indicators of the finished product, but also the stability of the technological flow of its production. However, today, in Russia there are no specialized requirements for the quality of wheat flour for confectionery, in contrast to the requirements for the baking wheat flour. The article lists the main problems and features of the quality of Russian wheat flour consisting in the absence of target classifications of grain and a decrease in its qualitative potential, in particular, a decrease in the amount of gluten and improvement of its quality. As part of the work, the influence of the technological properties of wheat flour on the rheological parameters of the dough and the quality of sugar cookies, which are traditionally in high demand of population groups of every age, was studied, while the share of domestic products is more than 85%. The work was performed in the laboratory of flour confectionery products of All-Russian Scientific Research Institute of Confectionery Industry. The determination of organoleptic, physical and chemical, structural and mechanical indicators of raw materials, semi-finished products and finished products was carried out by standard methods.The main recipe component of most types of flour confectionery is wheat flour, the technological properties of which largely effect not only the quality indicators of the finished product, but also the stability of the technological flow of its production. However, today, in Russia there are no specialized requirements for the quality of wheat flour for confectionery, in contrast to the requirements for the baking wheat flour. The article lists the main problems and features of the quality of Russian wheat flour consisting in the absence of target classifications of grain and a decrease in its qualitative potential, in particular, a decrease in the amount of gluten and improvement of its quality. As part of the work, the influence of the technological properties of wheat flour on the rheological parameters of the dough and the quality of sugar cookies, which are traditionally in high demand of population groups of every age, was studied, while the share of domestic products is more than 85%. The work was performed in the laboratory of flour confectionery products of All-Russian Scientific Research Institute of Confectionery Industry. The determination of organoleptic, physical and chemical, structural and mechanical indicators of raw materials, semi-finished products and finished products was carried out by standard methods
Π€ΠΠΠΠΠ-Π₯ΠΠΠΠ§ΠΠ‘ΠΠΠ ΠΠ‘ΠΠΠΠΠΠΠ‘Π’Π ΠΠΠΠΠΠΠΠ ΠΠΠΠΠΠΠ ΠΠΠ ΠΠΠΠΠΠ‘Π’Π
In order to determine the nature of processes of the dynamic polymer flow with simple chemical reactions in two-dimensional cylindrical geometry, objects β a sugar melt and a high molecular weight fraction of glutenin of flour β were chosen in the hydrodynamic description, which were investigated on a rotational rheometer HAAKE RotoVisco 1 and the Moisture Analyzer OHAUS MB23. The nonlinear dynamics of a viscous flow of a compressible, homogeneous liquid with chemical reactions is considered. A nonstationary exact solution of the Poiseuille type is obtained. This solution is used to investigate the effect of viscosity and chemical reactions of the first order on the characteristics of the nonequilibrium dynamic states of the system. The present results of the joint research of the specialists of the All-Union Research Institute of the Confectionery Industry and the MEPhI are a continuation of the work on the formation of structures in food disperse systems and indicate that similar features can also be manifested in real flows of polymer liquids in various industrial installations.Π‘ ΡΠ΅Π»ΡΡ ΠΎΠΏΡΠ΅Π΄Π΅Π»Π΅Π½ΠΈΡ Ρ
Π°ΡΠ°ΠΊΡΠ΅ΡΠ° ΠΏΡΠΎΡΠ΅ΡΡΠΎΠ² Π΄ΠΈΠ½Π°ΠΌΠΈΡΠ΅ΡΠΊΠΎΠ³ΠΎ ΠΏΠΎΠ»ΠΈΠΌΠ΅ΡΠ½ΠΎΠ³ΠΎ ΠΏΠΎΡΠΎΠΊΠ° Ρ ΠΏΡΠΎΡΡΡΠΌΠΈ Ρ
ΠΈΠΌΠΈΡΠ΅ΡΠΊΠΈΠΌΠΈ ΡΠ΅Π°ΠΊΡΠΈΡΠΌΠΈ Π² Π΄Π²ΡΠΌΠ΅ΡΠ½ΠΎΠΉ ΡΠΈΠ»ΠΈΠ½Π΄ΡΠΈΡΠ΅ΡΠΊΠΎΠΉ Π³Π΅ΠΎΠΌΠ΅ΡΡΠΈΠΈ Π² ΡΠ°ΠΌΠΊΠ°Ρ
Π³ΠΈΠ΄ΡΠΎΠ΄ΠΈΠ½Π°ΠΌΠΈΡΠ΅ΡΠΊΠΎΠ³ΠΎ ΠΎΠΏΠΈΡΠ°Π½ΠΈΡ Π²ΡΠ±ΡΠ°Π½Ρ ΠΎΠ±ΡΠ΅ΠΊΡΡ β ΡΠ°ΡΠΏΠ»Π°Π² ΡΠ°Ρ
Π°ΡΠ° ΠΈ Π²ΡΡΠΎΠΊΠΎΠΌΠΎΠ»Π΅ΠΊΡΠ»ΡΡΠ½Π°Ρ ΡΡΠ°ΠΊΡΠΈΡ Π³Π»ΡΡΠ΅Π½ΠΈΠ½Π° ΠΌΡΠΊΠΈ,Β ΠΊΠΎΡΠΎΡΡΠ΅ ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π»ΠΈΡΡ Π½Π° ΡΠΎΡΠ°ΡΠΈΠΎΠ½Π½ΠΎΠΌ ΡΠ΅ΠΎΠΌΠ΅ΡΡΠ΅ HAAKE RotoVisco 1 ΠΈ Π°Π½Π°Π»ΠΈΠ·Π°ΡΠΎΡΠ΅ Π²Π»Π°Π³ΠΎΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΡ OHAUS MB23. Π Π°ΡΡΠΌΠΎΡΡΠ΅Π½Π° Π½Π΅Π»ΠΈΠ½Π΅ΠΉΠ½Π°Ρ Π΄ΠΈΠ½Π°ΠΌΠΈΠΊΠ° Π²ΡΠ·ΠΊΠΎΠ³ΠΎ ΡΠ΅ΡΠ΅Π½ΠΈΡ ΡΠΆΠΈΠΌΠ°Π΅ΠΌΠΎΠΉ, ΠΎΠ΄Π½ΠΎΡΠΎΠ΄Π½ΠΎΠΉ ΠΆΠΈΠ΄ΠΊΠΎΡΡΠΈ Ρ Ρ
ΠΈΠΌΠΈΡΠ΅ΡΠΊΠΈΠΌΠΈ ΡΠ΅Π°ΠΊΡΠΈΡΠΌΠΈ. ΠΠΎΠ»ΡΡΠ΅Π½ΠΎ Π½Π΅ΡΡΠ°ΡΠΈΠΎΠ½Π°ΡΠ½ΠΎΠ΅ ΡΠΎΡΠ½ΠΎΠ΅ ΡΠ΅ΡΠ΅Π½ΠΈΠ΅ ΠΏΡΠ°Π·Π΅ΠΉΠ»Π΅Π²ΡΠΊΠΎΠ³ΠΎ ΡΠΈΠΏΠ°. ΠΡΠΎ ΡΠ΅ΡΠ΅Π½ΠΈΠ΅ ΠΈΡΠΏΠΎΠ»ΡΠ·ΡΠ΅ΡΡΡ, ΡΡΠΎΠ±Ρ ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°ΡΡ Π²Π»ΠΈΡΠ½ΠΈΠ΅ Π²ΡΠ·ΠΊΠΎΡΡΠΈ ΠΈ Ρ
ΠΈΠΌΠΈΡΠ΅ΡΠΊΠΈΡ
ΡΠ΅Π°ΠΊΡΠΈΠΉ ΠΏΠ΅ΡΠ²ΠΎΠ³ΠΎ ΠΏΠΎΡΡΠ΄ΠΊΠ° Π½Π° Ρ
Π°ΡΠ°ΠΊΡΠ΅ΡΠΈΡΡΠΈΠΊΠΈ Π½Π΅ΡΠ°Π²Π½ΠΎΠ²Π΅ΡΠ½ΡΡ
Π΄ΠΈΠ½Π°ΠΌΠΈΡΠ΅ΡΠΊΠΈΡ
ΡΠΎΡΡΠΎΡΠ½ΠΈΠΉ ΡΠΈΡΡΠ΅ΠΌΡ. ΠΡΠΈΠ²Π΅Π΄Π΅Π½Π½ΡΠ΅ ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΡ ΡΠΎΠ²ΠΌΠ΅ΡΡΠ½ΡΡ
ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΠΉ ΡΠΏΠ΅ΡΠΈΠ°Π»ΠΈΡΡΠΎΠ² ΠΠΠΠ ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΠΊΠΎΠΉ ΠΏΡΠΎΠΌΡΡΠ»Π΅Π½Π½ΠΎΡΡΠΈ ΠΈ ΠΠΠ―Π£ Β«ΠΠΠ€ΠΒ» ΡΠ²Π»ΡΡΡΡΡ ΠΏΡΠΎΠ΄ΠΎΠ»ΠΆΠ΅Π½ΠΈΠ΅ΠΌ ΡΠ°Π±ΠΎΡ ΠΏΠΎ ΡΠΎΡΠΌΠΈΡΠΎΠ²Π°Π½ΠΈΡ ΡΡΡΡΠΊΡΡΡ Π² ΠΏΠΈΡΠ΅Π²ΡΡ
Π΄ΠΈΡΠΏΠ΅ΡΡΠ½ΡΡ
ΡΠΈΡΡΠ΅ΠΌΠ°Ρ
ΠΈ ΡΠΊΠ°Π·ΡΠ²Π°ΡΡ Π½Π° ΡΠΎ, ΡΡΠΎ ΠΏΠΎΠ΄ΠΎΠ±Π½ΡΠ΅ ΠΎΡΠΎΠ±Π΅Π½Π½ΠΎΡΡΠΈ ΠΌΠΎΠ³ΡΡ ΡΠ°ΠΊΠΆΠ΅ ΠΏΡΠΎΡΠ²Π»ΡΡΡΡΡ Π² ΡΠ΅Π°Π»ΡΠ½ΡΡ
ΠΏΠΎΡΠΎΠΊΠ°Ρ
ΠΏΠΎΠ»ΠΈΠΌΠ΅ΡΠ½ΡΡ
ΠΆΠΈΠ΄ΠΊΠΎΡΡΠ΅ΠΉ Π² ΡΠ°Π·Π»ΠΈΡΠ½ΡΡ
ΠΏΡΠΎΠΌΡΡΠ»Π΅Π½Π½ΡΡ
ΡΡΡΠ°Π½ΠΎΠ²ΠΊΠ°Ρ
OBTAINING SOUR INVERT SYRUP USING CAVITATION PROCESSING METHODS
The efficiency of the cavitation treatment on an example of production of sour invert syrup is shown
Technology of flour confectionery products using emulsion obtained in conditions of cavitation processing
The idea of using the cavitation energy in food industry appeared in the middle of the last century, but due to absence of efficient machineries and developed process theory this method was not used. The attractiveness of using the effects of cavitation in the food industry lies in the possibility of a significant intensification of such most labour and energy-consuming processes as grinding, homogenization, dispersion, emulsification of food disperse systems. Nowadays, lots of works all around the world are dedicated to this phenomenon. This scientific direction has gained it's actuality with the world rate technic development allowing to create the more powerful machineries, capable to processing large volume of liquid. The development of new researching method has made the problem of using the cavitation energy β which has both hydrodynamic and acoustic nature β more attractive. The advantages of using the effects of cavitation on food media have been presented. The expediency of using cavitation in various sectors of the food industry: baking industry, meat industry and dairy industry has been proved. Specific examples have been given and the prospects of using this type of influence have been shown to ensure the stability of food emulsions. This study has shown how the change in the type, intensity and duration of the cavitation processing makes it possible to control the quality of the emulsion, test and finished bakery confectionery products. The optimal parameters of intensity and duration of ultrasound exposure have been determined: Imax = 1.24β’106 cm2β’sβ3, t = 7 minutes, during which the maximum dispersion of all three phases (S-L-G) has been provided and the stability of the emulsion structure has been improved, which is confirmed by a decrease in the amount of undissolved sugar and formed foam. It has been established that the physicochemical effect of high energies leads not only to a decrease in the entropy of the leading processes and technological systems in general, but also to an increase in production efficiency and quality stabilization of the finished product