IMPROVEMENT OF THE METHOD OF OBTAINING WATER-FAT EMULSIONS FOR LUBRICATING BAKING MOLDS
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2017, Vol 2, Issue
Abstract
A method for producing water-fat emulsions for lubricating baking forms is proposed. The results of experimental studies on the use of ultrasonic treatment for efficiently carrying out the emulsification of vegetable oil are presented, and a study is made of the effect of ultrasonic treatment on the efficiency of the process. The process of obtaining water-fat emulsions using unrefined vegetable oil in the field of ultrasonic waves at a frequency of 22 kHz occurs within 10–15 min with an emission intensity of 3–5 W/cm2 Due to the use of ultrasonic treatment, the dispersion of the emulsion is increased. Reducing the cost of cooking is due to the fact that obtaining a stable emulsion is possible with the use of a minimum amount of valuable phosphatides or without them at all. The resulting emulsion does not require special storage conditions, and can be used directly after cooking or later. An improvement in the process of obtaining water-fat emulsions with the help of ultrasound is proposed, which allows to obtain a high-quality product, which is recommended for lubricating baking forms, which will help reduce the formation of carbon deposits, simplify the extraction of bread, and allow the production of high-quality bread products. Also, fine emulsions can be used as ingredients for additives in flour products. Further research will be aimed at determining the yield of baked bread. The results of the research will contribute to the formulation of the main technological, operational and environmental requirements for efficiently carrying out the emulsification process of vegetable oil, as well as offering a schematic diagram of the hardware design of the relevant process
Authors and Affiliations
Геннадій Постнов, Віталій Червоний, Ольга Постнова
Keywords
Related Articles
- EP ID EP248287
- DOI 10.5281/zenodo.1108577
- Views 78
- Downloads 0
THE PROBLEM OF MINIMIZING THE SUMMARY AREA OF MOBILE INTERRUPTIONS AT A LINEAR PLACEMENTOF GEOMETRIC OBJECTS
The high computational complexity of the combinatorial optimization methods, the difference of the combinatorial properties of the sets which form the ranges of admissible solutions, are the reasons for the lack of unifi...
STUDY OF IMPACT OF CRYO-MECHANOACTIVATION AND CRYO-MECHANODESTRUCTION DURING THE OBTAINING OF FROZEN FINE-DISPERSED CAROTENE-CONTAINING ADDITIVES
The impact of cryo-mechanoactivation and cryo-mechanodestruction is studied during the obtaining of frozen fine-dispersed carotene-containing supplements. The use of these processes during the treatment of plant raw mate...
INVESTIGATION OF PROPERTIES OF DEFATTED HEAT-TREATED FLOUR OF AMARANTH
Amaranth (Amaránthus) is considered to be perspective raw material of the XXI century. It is more often used in the production of foodstuffs not only for mass consumption as a fortifier but also for producing special die...
СУБХРОНІЧНЕ ДОСЛІДЖЕННЯ ЕКСТРАКТІВ НА ОСНОВІ ХІТОЗАНУ ДЛЯ КІСТОЧКОВИХ ПЛОДІВ
Проаналізовано одну з основних вимог щодо безпечності нових препаратів харчової промисловості та біологічно активних речовин – визначення субхронічної токсичності. За умов належного планування субхронічного дослідження м...
ДОСЛІДЖЕННЯ ЯКОСТІ БІСКВІТНОГО ТОРТА «ШАРМ» ПІДВИЩЕНОЇ БІОЛОГІЧНОЇ ЦІННОСТІ
Розглянуто можливість використання пюре моркви та кураги під час виробництва бісквітного напівфабрикату, а також використання порошку цистозіри під час виробництва сметанного крему з горіхами для збагачення готового виро...