Please use this identifier to cite or link to this item: http://elib.hduht.edu.ua/jspui/handle/123456789/1805
Title: Development of a model of steric stabilization of the air-nut semi-finished product structure
Other Titles: РОЗРОБКА МОДЕЛІ СТЕРИЧНОЇ СТАБІЛІЗАЦІЇ СТРУКТУРИ НАПІВФАБРИКАТУ ПОВІТРЯНО-ГОРІХОВОГО
Authors: Горальчук, Андрій Богданович
Гринченко, Ольга Олексіївна
Губський, Сергій Михайлович
Товма, Лідія Федорівна
Журавльов, Сергій Володимирович
Keywords: air-nut semi-finished product
steric stabilization
flotation
foaming ability
foam stability
interfacial layers
Issue Date: 2017
Citation: Goralchuk, A. Development of a model of steric stabilization of the air-nut semi-finished product structure / Andrii Goralchuk, Olga Grinchenko, Sergey Gubsky, Lidiya Tovma, Sergey Zhuravl'еv // Eastern-European Journal of Enterprise Technologies. – 2017. – Vol. 3, N 11 (87). - P. 11-17. – Way of Access : DOI : 10.15587/1729-4061.2017.103941.
Abstract: The study has suggested a theoretical model of steric stabilization of an air-nut semi-finished product structure by adding Glyceryl Monostearate and Natrium Carboxymethyl Cellulose. It has been experimentally proved that adding low-molecular surfactants to oil provides hydrophilization of the fat phase and reduces desorption of egg whites from air bubbles. It has been shown that in foam emulsion systems the interfacial shear stress of adsorption layers at the interface with air can be increased 3.2 and 6 times by adding low-molecular surfactants such as Glyceryl Monostearate, Diacetyl Tartaric Acid Esters of Monoglyceride, and Sodium Stearoyl Lactylate to oil, respectively. It has been revealed that the stability of the air-nut semi-finished product structure can be ensured by adding 0.2 % of Natrium Carboxymethyl Cellulose at the end of churning egg whites. For the technology of making air-nut semi-finished products, it is proposed to ensure hydrophilization of the fat phase by crushing nuts with 0.6 % of Glyceryl Monostearate (as to the mass of all recipe components). Nuts should be chopped to the prevailing average fraction diameter of 0.4 mm. The egg white has been proved to stabilize air bubbles, whereas Glyceryl Monostearate and Natrium Carboxymethyl Cellulose stabilize fat particles and particulate nuts, respectively. The study has substantiated the parameters of the technological process and the possibility of industrial production of air-nut semi-finished products. The comparative evaluation of a new product and a traditionally made product was performed. In the proposed technology, the new product is characterized by a specific volume of 3.7±0.1 m 3/kg in comparison with 3.1 m3/kg produced by the traditional technology
URI: http://elib.hduht.edu.ua/jspui/handle/123456789/1805
ISSN: 1729-3774
1729-4061
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