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
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- EP ID EP248287
- DOI 10.5281/zenodo.1108577
- Views 59
- Downloads 0
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