Перегляд за Ключові слова "emulsion"

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Aromatic emulsion beverage catering and industrial production
(2015) Lugovska, Oksana; Sidor, Vasyl
This article describes the use of emulsions for the production of beverages for for the restaurant business and industry. This paper describes the physico-chemical principles underlying the functional role of hydrocolloids in oil-in-water emulsions.The procedure of emulsion preparation with hydrocolloids which are stabilizer-emulsifiers, namely gum-arabic and starch, was updated by introducing new technological parameters. The food emulsion samples were investigated by their stability in beverages during their term storage. The optimum ratio between aqueous stabilizer and oil phase is characterized by maximum number of emulsion particles with the size under 1 micron.
Development of complex quantity assessment method of butter quality
(2018) Niemirich, Oleksandra; Kuzmin, Oleg; Vasheka, Oksana; Zychuk, Tetyana
The purpose of the work is the scientific enrichment of sweet butter mixtures with polyphenolic compounds from vegetable raw materials, namely, cherry and ginger powder. The method of evaluation of the organoleptic, physicochemical, microbiological parameters, toxic elements, radionuclide content, mycotoxin content, pesticide content and nutrient content (proteins, fats, carbohydrates, minerals, vitamins) of the sweet butter mixture using the Harrington desirability function is developed.
Effect nanoparticles of emulsions for drinks on their quality and safety
(2015) Lugovska, Oksana; Sidor, Vasyl
Some foods, especially beverages that are made using emulsions containing 1–1000 nm particle size and treated as objects of classical colloid chemistry. Of great importance for the stability of these products is the size of the particles. In the case where known information about the particle size emulsion, then you can control their stability and quality.
Finely dispersed spicy-aromatic and carotene containing raw materials as surfactants for oil in water emulsion
(2015) Liavynets, Heorhii; Ishchenko, Tatiana; Havrysh, Andrey; Niemirich, Oleksandra; Arsenieva, Larisa; Dovgun, Irina
Stabilizing properties of the finely dispersed powders of spicy-aromatic and carotene containing raw materials in the oil in water emulsion are studied. The dependence of the rheological properties of sauces on the concentration of phyto- and oil carotene containing semi-finished product (PhOCSP) is investigated. The forms of moisture linking in sauces of the emulsion type with optimal dosage of PhOCSP are determined by the thermogravimetric method.
Formation of emulsion properties with celery root powder
(2023) Niemirich, Oleksandra; Ustymenko, Ihor; Havrysh, Andrey; Mamchenko, Liudmyla; Skyrda, Olena; Zhytnetskyi, Ihor; Podobiy, Olena; Hubenia, Vyacheslav; Lulka, Alexander; Tkachuk, Yuriy; Pushka, Olga; Doroshkevych, Ruslan
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.
Influence of gum arabic and starch as hydrocolloids on the quality of emulsion type oil-water in food
(2014) Lugovska, Oksana; Sidor, Vasyl
The paper systematically describes the basic theoretical information about the improvements in the production of emulsions. We consider the theory of a stable emulsion system, namely the particular use of raw materials and their properties analyzed the conditions necessary for the process of homogenization. And based on this, a large number of existing theories determined the most effective, which is used for the production of emulsions. Much attention is paid to the use of different stabilizers receipt of test data required for the calculation formulas finished products, and technological design process of emulsions. To assign these methods are used two stabilizers: gum arabic and modified starch, which when used for stability during storage of emulsions yield different results. Of great importance for the stability of these products is the size of the particles. The diameter of the emulsion depends on a process of manufacturing technology. More detail the process of homogenization of emulsions. For the features of this process are a few examples that will visually see the results emulsion stability during storage. Based on the processed foreign sources give modern technology and types of equipment for the homogenization process, with reference to the drawings, which will assimilate the information produced. We consider the design features of these devices, their advantages and disadvantages.
Influence of starch and oil phaseratio on the quality of emulsions
(2014) Lugovska, Oksana; Sidor, Vasyl
The paper providesbasic information on improvements in the production of emulsions. We consider the theory of a stable emulsion system, namely the particular use of raw materials and their properties in order to analyze the conditions required by the process of homogenization. Therefore, due to the great numberof existing theories, our aim is to determine the most efficient one to be used in the production of emulsions. Great attention is beingpaid as well to the use of stabilizerreceipt of test data required by the calculation formulas of finished products and technological design process of emulsions. To assign these methods of using stabilizer such asmodified starch, different yield results were obtained regarding the storage stability of emulsions.
Influence of the partical size of emulsion on the stability of bevereges
(2017) Sidor, Vasyl; Lugovska, Oksana
Beverage emulsions containing particles with a size of 1-1000 nm, and treated as objects of classical colloid chemistry. Of great importance to the stability of food products has a particle size. The use of emulsions in the manufacture of beverages is associated with the possibility of reducing the length of the production process while reducing power consumption compared to traditional production methods. This difference is particularly useful in food industry, because of the emulsions are the necessary ingredients that provide flavor, color and aroma of food that greatly simplifies their production technology.
Influence particle size of emulsions on quality and stability of beverages
(2013) Lugovska, Oksana; Sidor, Vasyl
Investigated samples of emulsions with different stabilizers (gum arabic, modified starch) , the size of 0,1-1,0 microns and about 1.0 microns. In determining the stability of the emulsion particle diameter determined by laser granulometry and placement on the stability of soft drink for 180 days, which was used emulsion.
Influence ratio of water and oil phases of emulsions on viscosity, particle size and muddy turbidity of products
(2014) Lugovska, Oksana; Sidor, Vasyl
The paper systematically describes the basic theoretical information about the improvements in the production of emulsions. We consider the theory of a stable emulsion system, namely the particular use of raw materials and their properties analyzed the conditions necessary for the process of homogenization. And based on this, a large number of existing theories determined the most effective, which is used for the production of emulsions.Much attention is paid to the use of different stabilizers receipt of test data required for the calculation formulas finished products, and technological design process of emulsions. To assign these methods using two stabilizers: resin acacia and modified starch, which when used for stability during storage of emulsions yield different results. Of great importance for the stability of these products is the size of the particles. The diameter of the emulsion depends on a process of manufacturing technology.More detail the process of homogenization of emulsions. For the features of this process are a few examples that will visually see the results emulsion stability during storage.Based on the processed foreign sources give modern technology and types of equipment for the homogenization process, with reference to the drawings, which will assimilate the information produced. We consider the design features of these devices, their advantages and disadvantages.
Mathematical modeling of preparation of emulsions such as "oil / water"
(2016) Lugovska, Oksana; Sidor, Vasyl
Past studies on the effect of the number of emulsifiers in emulsion characteristics obtained showed that changing the fate of particle distribution depending on the particle size emulsion close to Gaussian distribution.Constructed one factor models the size distribution of particles of starch and gum arabic stabilizer in emulsions.
Mathematical modeling of preparing "oil / water" emulsions
(2016) Lugovska, Oksana; Sidor, Vasyl
Past studies on the effect of the number of emulsifiers in emulsion characteristics obtained showed that changing the fate of particle distribution depending on the particle size emulsion close to Gaussian distribution.Constructed one factor models the size distribution of particles of starch and gum arabic stabilizer in emulsions.
Research the technological properties of powder of cabbage by mixed method of heat supply
(2016) Niemirich, Oleksandra; Petrusha, Oksana; Vasheka, Oksana; Havrysh, Andrey
The processes of structure formation in emulsion-type sauces using phyto- and oil carotene containing semi-finished product - a mixture fine powders of spicy-aromatic and carotene containing raw materials and oil in the environment. The prospect of using the technology developed semi low-calorie sauces emulsion type is the manifestation of surface-active properties of said plant material. Structural and mechanical properties of the finished sauce was studied using a rheometer AR 2000ex. Forms of communication research in water samples sauces determined on derivatograph Q -1500D. Emulsifying properties of powders spicy-aromatic and carotene containing materials described by phase inversion points. Drawing graphs and statistical data processing was performed using the software package OriginLab Corporation and spreadsheet Microsoft Office Excel. Due to the content of polysaccharides and essential oils, crushed and dried raw of spicy-aromatic and carotene containing able to create stable colloidal systems - emulsion type oil in water. Research emulsifying ability and fine powders of spicy-aromatic and carotene containing raw materials in emulsion oil in water showed that the emulsifying ability parsley powder is 16% and 36%, which is higher than the powder with dill and carotene containing raw materials respectively. A determination of rheological properties depending on the concentration sauces phyto- and oil carotene containing semi-finished product. Ready sauce with a mass fraction phyto- and oil carotene containing semi-finished product 30% shear rate of 200 s-1 has an effective viscosity in the range of 22-50 Pa • s, which is optimal for the type of emulsion sauces. Value Relations moisture in the form of emulsion-type sauces approaching the optimal concentration phyto- and oil carotene containing semi-finished product 30% by weight of the sauce. Thus there is a stronger binding moisture promotes aggregative stability system prevents their separation.Sauces emulsion type, made on the basis of the developed intermediate product, have optimal rheological parameters. Thus, we can recommend phyto- and oil carotene containing semi-finished product for sauces emulsion type of high nutritional value without the use of additional emulsifiers, structure-synthetic nature.
Stability studies olihofruktozy аnd inulin and in drinks prepared from aromatic emulsions
(2017) Lugovska, Oksana
This article describes the use of emulsions for the production of beverages with inulin and oligofructose for for the restaurant business and industry. Inulin and oligofructose are high quality ingredients for the production of dietetic foods. Inulin and oligofructose can be used as a pure dietary ingredients to create functional foods with different stated properties, and as ingredients that improve the taste and texture and allows replacement of sugar and fat. The best results are obtained with a combination of dietary and technological concepts, which enables the development of high quality innovative food products.The work purpose – stability research inulin and olihofructose depend on рН size, temperature and a storage time of foodstuff in which they were used.
Technology of emulsion sauces using zucchini powder as stabilizer
(2014) Studzinska, Marina; Smirnova, Elizabeth; Niemirich, Oleksandra
Аналіз особливостей роботи центрифуг для харчової і хімічної промисловості
(2005) Копиленко, Анатолій Васильович; Тимонін, Олександр Миколайович; Гондлях, Олександр Володимирович; Осипенко, М. І.
Досліджено особливості роботи центрифуг для харчової і хімічної промисловості. Проведено числовий розрахунок центрифуги загального використання і дано рекомендації щодо змінення геометричних параметрів конструкції. The features of centrifuges for the food and chemical industries. The numerical calculation centrifuges general use and given advice on how to change the geometrical design parameters.
Білково-жирові емульсії для ковбас і напівфабрикатів з м’ясом птиці
(2015) Пасічний, Василь Миколайович; Маринін, Андрій Іванович; Мороз, Олена Олексіївна; Гередчук, Аліна Михайлівна; Неводюк, Ірина Валентинівна
Традиційно в сруктурі продукції більшості м’ясопереробних підприємств на групу варених і напівкопчених ковбас припадає майже 60...70% всього обігу ковбасних виробів. Це створює підґрунтя для пошуку шляхів підвищення якості і стабільності технологічних показників ковбасних виробів при використанні нем ’ясних сировинних компонентів в їх рецептурах. Traditionally, the structure of production of most meat processing plants on a group of cooked sausages and smoked for almost 60 ... 70% of the total turnover of sausages. This forms the basis for finding ways to improve the quality and stability of technological parameters sausages Nam using the meat raw ingredients in their formulations.
Варена ковбаса (Патент на корисну модель № 80713)
(2013) Гончаров, Георгій Іванович; Страшинський, Ігор Мирославович; Коломієць, Роман Анатолійович
Варена ковбаса містить яловичину, свинину, суху сироватку, спеції та додатково містить білкову емульсію. Boiled sausages containing beef, pork, dry whey, spices, and additionally comprising a protein emulsion.
Вивчення емульгуючої здатності протеїну з насіння конопель
(2021) Пасічний, Василь Миколайович; Шубіна, Євгенія Андріївна; Тищенко, Василь Іванович; Божко, Наталія Володимирівна
Проведено дослідження емульгуючої здатності протеїну з насіння конопель, для побальшого комбінування з м’ясною сировиною.
Вивчення ролі емульгаторів у процесі стабілізації харчових штучних емульсій
(2002) Поліщук, Галина Євгеніївна; Грек, Олена Вікторівна; Коровіна, Н. В.
У сучасних умовах доцільно збільшувати об'єми виробництва продуктів високої якості за рахунок часткової або повної заміни молочного жиру рослинними оліями, оскільки вони мають підвищену харчову та біологічну цінність. Результатом проведеної науково-дослідної роботи є визначення найбільш ефективних емульгаторів різної природи та їх оптимальних концентрацій з метою одержання стійких та дрібнодисперсних штучних емульсій, На склад та спосіб одержання емульсій з метою їх подальшого використання у виробництві молочних десертів подано заявку на винахід. Використання штучних емульсій передбачене в розробленому авторами проекті нормативної документації на нові види молочних напоїв з оліями.