| Autor: |
Niemirich, Oleksandra, Ustymenko, Ihor, Havrysh, Andrii, Mamchenko, Liudmyla, Skyrda, Olena, Zhytnetskyi, Ihor, Podobii, Olena, Hubenia, Viacheslav, Liulka, Oleksandr, Tkachuk, Yuriy, Pushka, Olga, Doroshkevych, Ruslan |
| Předmět: |
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| Zdroj: |
Journal of Hygienic Engineering & Design; 2023, Vol. 43, p304-308, 5p |
| Abstrakt: |
Celery root powder obtained by drying with mixed heat supply, which is a promising raw material of plant origin as a source of biologically active substances for use in the composition of culinary products of polyphasic type due to functional and technological properties contributes to the formation of appropriate emulsion properties, prescription ingredients of this plant material. The work aims to study the effect of celery root powder obtained by drying with mixed heat supply on sedimentation resistance, structure and rheological properties of emulsions for a wide range of culinary products. The material for the study was celery root variety "Diamant", from which obtained a powder form after pre-drying with mixed heat supply, based on the active hydrodynamic and thermal interaction of the drying agent with the object inside a special heat and mass transfer module, with particle sizes of 10 - 25 μm and model systems - emulsions obtained at different dosages of celery root powder: 10, 15 and 20% by weight of the composition containing wheat flour. The microstructure of emulsions with a powder content of celery root with 10, 15 and 20% by weight of the composition was determined by microscopy, the dispersion of celery powder - by calculating the particle size with an eyepiece micrometer and an optical microscope at a magnification of 600 times. Sedimentation stability was determined by a method based on the dependence of the deposition rate of homogeneous particles in a liquid medium. Rheological properties of model systems were performed using the device "Reotest-2". When adding 10 and 15% of celery root powder to the model system, the formation of a homogeneous system is observed, the components of the dispersed phase of which are in the form of tightly packed formations of regular shape up to 10 μm. The introduction of 20% powder from the root of celery leads to the formation of heterogeneous structures with a size of 15 - 25 μm, which prevents the uniform distribution of particles in the emulsion. In model systems there is no unauthorized aggregation of solid particles of celery root powder, and the system is in a state with higher potential energy and aggregative stability. By the nature of the rheological curves of viscosity and fluidity, the emulsion with celery root powder belongs to the coagulation system. When using a mass fraction of celery root powder 15% by weight of the prescription composition, the viscosity increases 4 times compared to the control. Therefore, according to the study of structure, sedimentation stability and rheological properties of model systems, it is rational to dose celery root powder 15% by weight of the prescription composition of culinary products of polyphasic type and makes it when mixed with wheat flour. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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