Structural design and methodology for calculating the process of obtaining creamy-vegetable spreads
https://doi.org/10.20914/2310-1202-2018-2-23-29
Abstract
At present, work has been activated to develop and introduce healthy food products, reduce unit costs for the production of fat-and-oil products. In view of the multicomponent nature of many emulsion products and the difference in their aggregate state, there is a need to improve the design of equipment for production. The main indicators of the mixing process are the intensity and efficiency, as well as the energy consumption for the process. In the production of emulsions, the mixing efficiency can be characterized by the size of the forming particles of the dispersed phase, and the intensity - by the time of achieving the process goal - of a homogeneous structure with a multicomponent product, with minimal energy costs. In order to determine the time to achieve the result of the process, a dimensionless concentration can be used as an estimate. The effectiveness of mixing was evaluated by the dispersion of the emulsion. The investigations were carried out on a microscope "Micrometer 3" with an increase of 400 times. The average diameter of the emulsified particles was d = 5 10E-5 m, and the specific surface area of the emulsions was S = 1.2 10E5 1 / m. The proposed method for calculating the intensity and determining the mixing efficiency can be used to calculate the mixing of multicomponent emulsions of chemical and food products. The use of the proposed emulsion design makes it possible to optimize the process of thermomechanical action on raw materials, different in their physico-mechanical properties, by ensuring the maintenance of a given temperature regime in each of the emulsion chambers and the rational nature of the product movement; expand the scope of application due to the achieved universalization of the mixing mechanisms taking into account the physico-mechanical properties of the initial components; to obtain spreads balanced by fatty acid composition, consisting of a mixture of various components, by solving the problem of uniform distribution of the components of the mixture and the most rational temperature effect on them.
About the Authors
A. N. Ostrikov
Voronezh state university of engineering technologies
Russian Federation
Dr. Sci. (Engin.), professor, Technology of fats, processes and devices of chemical and food production department, Revolution Av., 19 Voronezh, 394036, Russia
Russian Federation
Dr. Sci. (Engin.), professor, Technology of fats, processes and devices of chemical and food production department, Revolution Av., 19 Voronezh, 394036, Russia
A. V. Terekhina
Voronezh state university of engineering technologies
Cand. Sci. (Engin.), associate professor, Technology of fats, processes and devices of chemical and food production department, Revolution Av., 19 Voronezh, 394036, Russia
Cand. Sci. (Engin.), associate professor, Technology of fats, processes and devices of chemical and food production department, Revolution Av., 19 Voronezh, 394036, Russia
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Review
For citations:
Ostrikov A.N., Terekhina A.V. Structural design and methodology for calculating the process of obtaining creamy-vegetable spreads. Proceedings of the Voronezh State University of Engineering Technologies. 2018;80(2):23-29. (In Russ.) https://doi.org/10.20914/2310-1202-2018-2-23-29
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