Mathematical justification of blending of vegetable oils

Authors

  • Тетяна Вікторівна Матвєєва Ukrainian Research Institute of Oils and Fats National Academy Agricultural Sciences pr. Dziubi, 2a, Kharkov, 61019, Ukraine
  • Павло Федорович Петік Ukrainian Research Institute of Oils and Fats National Academy Agricultural Sciences pr. Dziubi, 2a, Kharkov, 61019, Ukraine
  • Зоя Павлівна Федякіна Ukrainian Research Institute of Oils and Fats National Academy Agricultural Sciences pr. Dziubi, 2a, Kharkov, 61019, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2013.14801

Keywords:

vegetable oils, blendings, polyunsaturated fatty acids ω-6 and ω-3, essential fatty acids

Abstract

Vegetable oils by 95 - 99% consist of triglycerides - esters of fatty acids and glycerine, and after refining their content increases to 98.5 - 99.5%. Human health is positively influenced by triglycerides, which contain the essential fatty acids ω-6 i ω-3 (linoleic and α - linolenic). It was found that there are no vegetable oils with balanced fatty acid structure in nature. Such oils can be produced artificially, for example by selection or genetic modification of oilseeds. The most technologically and therefore cost-effective is the method of mixing (blending) of oils. The article explains the choice of vegetable oils and offers a simple mathematical calculation of formulations of their mixtures, balanced according to fatty acid structure. The blendings calculated according to the equations can be used as food and for production of emulsion goods. Because of the nature of the Ukrainian market, we can assume that the product will be successful, because it will be affordable and good for health.

Author Biographies

Тетяна Вікторівна Матвєєва, Ukrainian Research Institute of Oils and Fats National Academy Agricultural Sciences pr. Dziubi, 2a, Kharkov, 61019

Candidate of Technical Sciences, docent

Senior Researcher

Research department of technology of processing of oils and fats

Павло Федорович Петік, Ukrainian Research Institute of Oils and Fats National Academy Agricultural Sciences pr. Dziubi, 2a, Kharkov, 61019

Candidate of Technical Sciences

Director

Зоя Павлівна Федякіна, Ukrainian Research Institute of Oils and Fats National Academy Agricultural Sciences pr. Dziubi, 2a, Kharkov, 61019

Department Head

Research department of technology of processing of oils and fats

References

  1. Степычева, Н. В. Купажированные растительные масла с оптимизированным жирно-кислотным составом [Текст] / Н. В. Степычева, А. А. Фудько // Химия растительного сырья. – 2011. – №2. – С. 27 – 33.
  2. Александровский, Ю. А. Неврозы и перекисное окисление липидов [Текст] / Ю. А. Александровский, М. В. Поюровский, Г. Г. Незнамов. – М.: Наука, 1991.– 142 с.
  3. Доценко, В. А. Теоретические и практические проблемы питания здорового и больного человека [Текст] / В. А. Доценко // Вопросы питания. – 2004. – №6. – С. 36–39.
  4. Тутельян, В. А. Биологически активные добавки в питании человека [Текст] / В. А. Тутельян, Б. П. Суханов, А. Н. Австриевский [та ін.]. – Томск: НТЛ, 1999. – 296 с.
  5. Шаззо, Р. И. Функциональные продукты питания [Текст] / Р. И. Шаззо, Г.И. Касьянов. – М.: Колос, 2000. – 248 с.
  6. Матвєєва, Т. В. Купажування олій з оптимізованим жирно кислотним [Текст] / Т. В. Матвєєва, З. П. Федякіна, І. Є. Шаповалова, І. П. Петік // Вісник НТУ «ХПІ». – 2013. – №11. – С. 116 – 120.
  7. Арутюнян, Н. С. Рафинация масел и жиров: Теоретические основы, практика, технология оборудование [Текст] / Н. С. Арутюнян, Е. П. Корнена – СПб : Гиорд, 2004. – 288 с.
  8. Жмурина, Н. Д. Соево-жировые эмульсии с оптимизированным жирнокислотным составом [Текст] / Н. Д. Жмурина, Л. С. Большакова, Е. В. Литвинова // Вестник ОрелГИЭТ. – 2012. – №3(21). – С. 160 – 162.
  9. Целебное салатное масло (Варианты) [Текст] : пат. 2292149 Рос. Федерация: МПК А 23 D 9/ 00 / Ковалева О. Н., Коваленко Г. А., Обухова Л. А. ; заявитель и патентообладатель ООО «Дэльфа». – № 2005104050/13 ; заявл. 15.02.2005 ; опубл. 27.01.2007, Бюл. № 3. – 3 с.
  10. Салатное масло [Текст] : пат. 2390158 Рос. Федерация: МПК A 23 D 9/ 00. / Табакаева О. В.; заявитель и патентообладатель Табакаева О. В. – № 2009102148/13 ; заявл. 22.01.2009 ; опубл. 27.05.2010, Бюл. № 15. – 4 с.
  11. Нечаев, А. П. Растительные масла функционального назначения [Текст] / А. П. Нечаев, А. А. Кочеткова // Масложировая промышленность. – 2005. – №3. – С. 20 – 21.
  12. Рудаков, О. Б. Алгоритм оптимизации состава жировой фазы спредов [Текст] / О. Б. Рудаков // Масложировая промышленность. – 2006. – №3. – С. 42 – 44.
  13. Способ получения растительных масел-смесей [Текст] : пат. 2437549 Рос. Федерация: МПК А 23 D 9/ 00. / Земляк К. Г, Окара А. И.; заявитель и патентообладатель Государственное образовательное учреждение высшего профессионального образования "Хабаровская государственная академия экономики и права". – № 2010112184/13 ; заявл. 29.03.2010 ; опубл. 27.12.2011, Бюл. № 36. – 10 с.
  14. Stepycheva, N. V. Fudko, A. A. (2011). Blended vegetable oils with optimized fatty acid composition. Chemistry of plant raw materials, 2, 27 – 33.
  15. Alexandrovskyi, Y. A. (1991). Neuroses and lipid peroxidation. Moscow, USSR: Nauka.
  16. Dotsenko, V. A. (2004). Theoretical and practical problems of supply of healthy and sick persons. Questions of nutrition, 6, 36 – 39.
  17. Tutelyan,V. A, Sukhanov, B. P., Avstrievskyi, A. N. (1999). Biologicheski supplements in human nutrition. Tomsk, Russia: NTL.
  18. Shazzo, R. I., Kasyanov, G. I. (2000). Functional Foods. M., Russia: Kolos.
  19. Matvееva, T. V., Fedyakіna, Z. P., Shapovalovа, І. Е., Petіk, І. P. (2013) Blending oils with optimized fatty acid. Vestnik of NTU "KPI", 11, 116 – 120.
  20. Arutyunyan, N. S., Kornena, E. P. (2004). Refining of oils and fats: Theoretical foundations, practice, technology equipment. St. Petersburg, Russia: Giord.
  21. Zhmurina, N. D., Bolshakov, L. S., Litvinova, E. V. (2012). Soy fat emulsions optimized fatty acid composition. Vestnik OrelGIET, 3 (21), 160 – 162.
  22. Curative salad oil (Options): рat. 2292149 Russia: МPC A 23 D 9/ 00. / Kovaleva O. N., Kovalenko G. A., Obukhov L. A.; applicant and patentee LLC "Delfa." – № 2005104050/13; appl. 15.02.2005 ; publ. 27.01.2007, Bull. № 3. – 3 р.
  23. Salad oil: рat. 2390158 Russia: МPC A 23 D 9/ 00. / Tabakaeva O. V.; applicant and patentee Tabakaeva O. V. – № 2009102148/13; appl. 22.01.2009, publ. 27.05.2010, Bull. № 15. – 4 р.
  24. Nechaev, A. P., Kochetkov, A. A. (2005). Vegetable oils functionality. Оil industry, 3, 20 – 21.
  25. Rudakov, O. B. Optimization algorithm of the fat phase spreads (2006). Оil industry, 3, 42 – 44.
  26. A method of producing vegetable oil- mixtures: рat. 2437549 Russia: МPC A 23 D 9/ 00. / Zemlyak K. G., Okara A. I.; applicant and patentee state institution of higher professional education "Khabarovsk State Academy of Economics and Law." – № 2010112184/13 ; appl. 29.03.2010; publ. 27.12.2011, Bull. № 36. – 10 р.

Downloads

Published

2013-06-19

How to Cite

Матвєєва, Т. В., Петік, П. Ф., & Федякіна, З. П. (2013). Mathematical justification of blending of vegetable oils. Eastern-European Journal of Enterprise Technologies, 3(6(63), 26–28. https://doi.org/10.15587/1729-4061.2013.14801

Issue

Vol. 3 No. 6(63) (2013): Technologies of organic and inorganic substances

Section

Technology organic and inorganic substances

License

Copyright (c) 2014 Тетяна Вікторівна Матвєєва, Павло Федорович Петік, Зоя Павлівна Федякіна

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.