Influence of the Air Flow Velocity Relatively Thermostat Obturator on the Effectiveness of Induced Heat and Mass Transfer

The object of research is the effect of induced heat and mass transfer (IHMT), which consists in the transition of the system from unstable equilibrium to stable, which is accompanied by heat dissipation due to the transition of the liquid phase in the thermostat to the gas state. One of the problematic areas of the research object is the lack of data on the energy efficiency control limits of the induced heat and mass transfer effect by such controlling parameter as the air flow velocity moving relative to the thermostat obturator.In the course of the research, an experimental technique is used to obtain and analyze the temperature kinetics of a colloidal capillary-porous body inside a thermostat during the IHMT effect. The method of calculating the heat balance is also used. These methods allow to reveal the effect of the air flow velocity relative to the thermostat obturator on the nature of the induced heat and mass transfer.It is established that the work of the air flow, which moves relative to the obturator, is the controlling parameter by means of which the IHMT «start» is organized. It is determined that the intensity of the induced heat and mass transfer can be regulated within 15...20 % by the velocity of the air flow relative to the thermostat obturators.It is established that, firstly, it is possible to control the «start» of the IHMT effect in accordance with the goal of technological processing of raw materials using this effect. And secondly, it is reasonable to change the IHMT flow rate and its efficiency by varying the airflow velocity with respect to the obturators

Study of Microelement Distribution Uniformity in a Bulk of Dough Enriched with Dietary Supplements

The expediency of introduction of dietary supplements based on the chelate complex in food systems and ensuring uniformity of their distribution was substantiated. The objective was to elucidate uniformity of distribution of microelements sorbed on carrier macromolecules and the effect of supplements on functional and technological properties of the dough preparations. Preparations from yeast, puff pastry and unleavened dough with introduced supplements based on the chelate complex were the study subjects. Distribution of the dietary supplement based on the chelate complex in the food system volume and its influence on functional and technological properties of the food systems under study was elucidated. Nuclear magnetic resonance and electron paramagnetic resonance methods, low-temperature calorimetric method and rheological study methods were used.It has been established that powdered supplements based on the stabilized chelate affect mobility and interaction of water molecules with environment of the test dough preparations. It was proved that introduction of metal chelate in the form of a powdered food supplement makes it possible to ensure uniformity of metal distribution in the volume of the preparations under study. It was determined that an increase in amount of chilled water takes place in the dough samples with an introduced dietary supplement based on the chelate complex in comparison with the control samples. The established data indicate growth of amount of bound water provided that a supplement was added. It was noted that the stabilized chelate was mainly in a saturated state since water of the dough preparations was in a «bound» state. A change of elastic properties was established in the test dough preparations with a dietary supplement based on the chelate complex. The obtained results are explained by the change of free to bound water ratio in the food systems under study.The prospects of using powdered supplements with stabilized metal chelates in technologies of food enrichment were proved. It was pointed out that the task of further studies consists in determination of distribution of other microelements of the chelates forming the basis of dietary supplements in the volume of food systems