The Study of Influence of the Process of Mechanical Additional Cleaning on the Surface Onion Layer at Combined Process of Cleaning

The one of the ways of solving question of high-quality cleaning of vegetables is the use of combined methods of cleaning, their study and creation of equipment. The improvement of process for its realization and equipment support at trade enterprises, restaurant economy and mini-factories is a topical task. The expedience of elaboration and introduction of combined processes and equipment for their realization at institutions of the restaurant economy and vegetable-processing enterprises give a possibility to exclude the additional equipment for calibration, sorting, washing, additional cleaning. It, in its turn, will provide the safety at production, favoring the more rational use of resources.The one of most prospective directions of intensification of process of cleaning of the vegetable raw material is an elaboration of combined methods and new specialized apparatuses, which work principle is based on combination of the processes of cleaning of product.The experimental setting was elaborated with correspondent methodology that allows carry out the study of process of cleaning of onion with possible determination of influence of all its parameters on the percent of the raw material losses and effectiveness of product cleaning. It is provided due to the presence of work drum in experimental setting that rotates around its axis. The rotation frequency can be changed within the necessary diapason. The work drum has on its surface the special orifices for cutting off the inedible part of onion. The experimental setting also includes tensometric module that allows determine the effort of separation of peel from onion.The use of apparatus for cleaning of onion will give a possibility to intensify process, to improve the quality of cleaning, to decrease the percent of raw material losses

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