Developing a model of the foam emulsion system and confirming the role of the yield stress shear of interfacial adsorption layers to provide its formation and stability

Authors

  • Andrii Goralchuk Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0003-2442-7642
  • Svetlana Omel'chenko Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0003-3635-6626
  • Oleg Kotlyar Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-4818-4967
  • Olga Grinchenko Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051, Ukraine
  • Valeriy Mikhaylov Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0003-4335-1751

DOI:

https://doi.org/10.15587/1729-4061.2016.69384

Keywords:

interfacial adsorption layer, yield stress shear, whipped emulsion, foaming capacity

Abstract

The model of the formation of the foam emulsion by the emulsion whipping was developed. It was experimentally proved that the yield stress shear of interfacial adsorption layers can be used as a criterion for evaluating the stability of foams, emulsions and foam-emulsion systems. It was found that the introduction of DATEM to the reconstituted skimmed milk increases the yield stress shear of interfacial adsorption layers and stability of foams and emulsions. The introduction of lecithin's or DATEM reduces the yield stress shear of interfacial adsorption layers and stability of foams and emulsions accordingly. Simultaneous use of milk proteins, LACTEM, lecithin's and DATEM provides 1.3 times higher yield stress shear of interfacial adsorption layers at the water-air interface than at the water-oil interface, which is a thermodynamic condition for the formation of the foam emulsion by the emulsion whipping. It was proved that homogenization of the emulsion based on cocoa butter, milk proteins and surfactants provides destabilization of the emulsion and creates conditions for the flotation of destabilized fat particles.

The results allow justifying the parameters of the technology of the whipped semi-finished product based on cocoa butter, which is the emulsion whipping of which provides the foaming capacity of 450±22 %, the mechanical strength of the foam emulsion of 3200±160 Pa. It was confirmed that the whipping process can be divided into three stages: foaming, emulsion destabilization and adhesion of fat particles to air bubbles, providing high mechanical strength of the foam emulsion.

Author Biographies

Andrii Goralchuk, Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of Food Technology 

Svetlana Omel'chenko, Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051

Senior Lecturer

Department of Food Technology 

Oleg Kotlyar, Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051

PhD, Аssistant

Department of Food Technology 

Olga Grinchenko, Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor

Department of Food Technology 

Valeriy Mikhaylov, Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor

Department of Processes, apparatus and automation of food production

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Published

2016-06-16

How to Cite

Goralchuk, A., Omel’chenko, S., Kotlyar, O., Grinchenko, O., & Mikhaylov, V. (2016). Developing a model of the foam emulsion system and confirming the role of the yield stress shear of interfacial adsorption layers to provide its formation and stability. Eastern-European Journal of Enterprise Technologies, 3(11(81), 11–19. https://doi.org/10.15587/1729-4061.2016.69384

Issue

Vol. 3 No. 11(81) (2016): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2016 Andrii Goralchuk, Svetlana Omel'chenko, Oleg Kotlyar, Olga Grinchenko, Valeriy Mikhaylov

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