The article studies the processes of structure formation of milk during homogenization carried out on various equipment. A comparative analysis of the distribution of the sizes of fat globules before and after homogenization is given. The formulation of the probability mathematical model of milk and milk mixture homogenization give the opportunity to identify the real variabilities of the textural composition of milk and milk mixture in optimum performance with the use of statistics facts about dynamics of the fat globules size. The foundation for developing such model was used for experimental results of fat globules within the ultrasound process. The dependences of the density distribution of the sizes of fat globules after ultrasonic treatment are given. Obtained dependences allow conducting statistics analysis of the homogenization of food mass for the evaluation of its total effectiveness and determination of defects.
The main objectives of the experimental studies were to obtain kinetic patterns and to determine the rational parameters of the pressing processes, ensuring high efficiency of the process of juice obtaining from sugar beets by the press method. The main indicator of the pressing process effectiveness is the yield of beet juice pressed (extruded) in the press, since the parameters of the further production process depend to a large extent on it. In accordance with this, one of the experimental studies aims was to maximize the beet juice yield. To do this, a series of experiments was carried out. Their results made it possible to determine the degree of various factors influence on the juice yield. However, striving for the maximum beet juice yield, it should be taken into account that the resulting juice should be of the highest quality, which would ensure the possibility of its further effective purification. Therefore, in addition to the juice yield, another objective of the experiments was to determine the factors affecting its quality. The total effectiveness of the technology developed will be the result of an optimal combination of the juice extraction value and its quality indicators.
Introduction. Cavitation is the most significant factor that affects liquid food products during ultrasound treatment. Ultrasonic treatment intensifies diffusion, dissolution, and chemical interactions. However, no physical model has yet been developed to unambiguously define the interaction between ultrasonic cavities and structural particles of liquid food media. Physical models used to describe ultrasonic interactions in liquid food media are diverse and, sometimes, contradictory. The research objective was to study ultrasonic devices in order to improve their operating modes and increase reliability. Study objects and methods. The present research featured ultrasonic field generated in water by the cylindrical emitter, the intensity of flexural ultrasonic waves and their damping rate at various distances from the emitter. Results and discussion. The paper offers a review of available publications on the theory of acoustic cavitation in various media. The experimental studies featured the distribution of cavities in the ultrasound field of rod vibrating systems in water. The research revealed the erosion capacity of ultrasonic waves generated by the cylindrical emitter. The article also contains a theoretical analysis of the cavitation damage to aluminum foil in water and the erosive effect of cavitation on highly rigid materials of ultrasonic vibration systems. The obtained results were illustrated by semi-graphical dependences. Conclusion. The present research made it possible to assess the energy capabilities of cavities generated by ultrasonic field at different distances from the ultrasonic emitter. The size of the contact spot and the penetration depth can serve as a criterion for the erosion of the surface of the ultrasonic emitter.
The analysis of the influence of the main factors on the kinetics of the drying process of fermented wheat raw materials in a vibro-boiling layer is presented. The purpose of the study is to study the influence of the main technological parameters on the kinetics of the drying process of fermented wheat raw materials in a vibrating boiling overflowing layer at atmospheric pressure. The main factors affecting the drying process were selected: the temperature of the drying agent supplied to the dryer, the speed of the drying agent, the vibration amplitude of the gas distribution shelves, the vibration frequency of the gas distribution shelves. The influence of temperature and air velocity on the drying process of raw materials, the influence of the amplitude and frequency of oscillations of the gas distribution grid on the kinetics of the drying process of the fermented product, as well as the influence of the specific load of the product on the process of moisture removal are shown An analysis of the curves shows that with an increase in the amplitude of the oscillation, it reduces the drying time, and an increase in the frequency of oscillation of the shelves contributes to a decrease in the drying time. In this case, a uniform increase in the drying intensity is observed over the entire range of the amplitudes considered. An increase in the oscillation frequency of the gas distribution grid also helps to reduce the duration of the drying process of fermented wheat raw materials. It should be noted that the amplitude of the oscillations more strongly affects the decrease in the drying time of the raw material than the frequency Thus, we concluded that in the intervals under study the changes in the amplitude and frequency of vibrations of perforated shelves on the drying process of fermented wheat raw materials are more strongly affected by the amplitude of vibrations. In addition, when choosing vibration parameters, the specific load of the material on the grate and its initial humidity should be taken into account..
Rheological measurements are used in the food industry to determine physical characteristics of raw materials, as well as semi-finished and finished products. We aimed to study the effects of ingredients and homogenization parameters on the rheological properties of mayonnaise prepared with pumpkin and rice oils, as well as various honeys. Mayonnaise samples were prepared with non-traditional ingredients, namely cold-pressed pumpkin seed oil, refined rice oil, and four varieties of honey (acacia, linden, forest, and spring). The samples were made in the traditional way on an Ultra Turrax T25 IKA homogenizer (3500–24 000 rpm). The rheological properties of honey and mayonnaise were determined on a Brookfield rotational viscometer. Forest honey had the highest viscosity, while linden honey had the lowest viscosity, compared to the other honeys. The sample of mayonnaise with forest honey had the highest effective viscosity (3.427 Pa·s) and consistency (101.26 Pa·sn). The use of whey powder provided mayonnaise with the most optimal rheological parameters. Of all carbohydrates, inulin HD had the best effect on the consistency of mayonnaise, with effective viscosity of 2.801 ± 0.001 Pa·s and a flow index of 0.2630 ± 0.0020. Disaccharides provided mayonnaise with higher viscosity and consistency than monosaccharides. Mayonnaise with fresh egg yolk had higher viscosity (2.656 ± 0.002 Pa·s) and consistency (65.640 ± 0.004 Pa·s) than the samples with other egg products. The rheological characteristics of mayonnaise were also determined by the homogenization time and rotor speed. Increasing the time from 2 to 4 min at 10 000 rpm raised the emulsion’s viscosity and consistency from 6.253 to 8.736 Pa·s and from 77.42 to 134.24 Pa·sn, respectively, as well as reduced the flow index from 0.2628 to 0.1995. The rotor speed of 10 000–12 000 rpm was optimal for mayonnaise with pumpkin and rice oils and honey. The studied samples of mayonnaise with pumpkin and rice oils, as well as honey, belong to non-Newtonian systems and pseudoplastic fluids. The empirical flow curves can be adequately described by the Herschel-Bulkley model. Our results can significantly increase the efficiency of mayonnaise production, improve its quality, and reduce production costs.
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