VALIDATION OF EMULSIFYING PROPERTIES OF SEMI-FINISHED PRODUCT BASED ON LOW-LACTOSE MILK WHEY
| Autor: | Yuliia Honchar, Tatiana Yudina, Liudmyla Diachuk, Victoriya Gnitsevych, Olena Vasylieva |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Materials science
020209 energy Organoleptic 0211 other engineering and technologies Energy Engineering and Power Technology 02 engineering and technology Industrial and Manufacturing Engineering chemistry.chemical_compound Rheology Management of Technology and Innovation 021105 building & construction lcsh:Technology (General) 0202 electrical engineering electronic engineering information engineering lcsh:Industry low-lactose condensed semi-finished product emulsifying properties Food science Electrical and Electronic Engineering Lactose Applied Mathematics Mechanical Engineering inversion resistance Computer Science Applications effective viscosity Vegetable oil chemistry Control and Systems Engineering Compatibility (mechanics) Emulsion lcsh:T1-995 lcsh:HD2321-4730.9 |
| Zdroj: | Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (105), Pp 21-29 (2020) |
| Popis: | Thispaper presents rheological and organoleptic studies of emulsion systems using a semi-finished product based on condensed low-lactose whey and fermented pumpkin pulp puree (SPCLLW). The positive influence of SPCLLW on the structure of emulsion systems was found, which was confirmed by expert sensory evaluation. The research confirms the component compatibility of SPCLLW and vegetable oil as apart of emulsion systems. Thispaper scientifically proves the influence of technological factors on theparameters of emulsification of a semi-finished product based on condensed low-lactose whey and fermented pumpkin pulp to ensure its target properties as an emulsifier and stabilizer in the technology of emulsion sauces. The experiments revealed the change in the quantitative values of the determinants of emulsion systems, such as viscosity and inversion stability, depending on the values of the pH of the medium, the emulsification temperature, the rate of oil dripping and the rotation of the working body of the mixer. It was proved that the acidification of the medium increases the viscosity of the emulsion system, therefore it is advisable to use SPCLLW in the composition of salty sauces of the emulsion type. There is a direct relationship between the manifestations of inversion instability and the increase in temperature of the emulsification process. The research reveals the inversely proportional effect of the rotation speed of the working body of the mixer on the increase in viscosity of the studied systems. Mathematical optimization is carried out for certain ranges of numerical values ofparameters of separate indicators of the technological process. Rationalparameters of the emulsification process are determined: temperature index – 18°С, emulsification rate – 0.09…0.11ml/s, pH from 5.0 to 5.5, rotation speed of the working organism of the mixer – 500rpm. The research confirms the possibility of using SPCLLW as apart of emulsion systems, inparticular sauces of emulsion type |
| Databáze: | OpenAIRE |
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