Calculation of physical properties of fats on their triacylgyclerole composition

Authors

DOI:

https://doi.org/10.15587/2312-8372.2017.119481

Keywords:

triacylglycerol composition, melting point, pour point, vegetable oil

Abstract

Studies on the development of fat bases with specified physical, chemical and organoleptic properties are given. To obtain fatty products with such properties, it is necessary to take into account the ratio of fats and oils in fat bases, as they affect the structure, stability, organoleptic characteristics and presentation of finished products.

To determine the relationship between the physicochemical parameters and the concentration of the components in the mixture, Scheffe third-order simplex-lattice plan is used for the three-component mixture. Using a linear model, regression equations are obtained between the melting point, the pour point and the concentration of the components in the mixture.

When the functional relationship between the triacylglycerol (TAG) composition and the physicochemical parameters is revealed, it is necessary to obtain the TAG composition of pure fats and mixtures. With the help of mathematical solutions, linear equations for TAG composition and physical and chemical parameters are obtained. With the help of the obtained mathematical model, the ratio of components in the new mixture is calculated for: palm olein (PO) x1=0.469, palm stearin (PS*) x2=0.255, hydrogenated fat M3 (HF) x3=0.276. The melting temperature which is equal to 40.3 ºС and pouring – 28.7 ºС are determined. This makes it possible to calculate fat bases of margarines with given properties.

Author Biographies

Viktoria Mazaeva, Ukrainian Research Institute of Oils and Fats of the National Academy of Agrarian Sciences of Ukraine, 2a, Dziuba ave., Kharkiv, Ukraine, 61019

Junior Researcher

Laboratory for the Study of the Chemistry of Fat Oil-Fat Production

Igor Demidov, National Technical University «Kharkiv Polytechnic Institute», 2, Kyrpychova str., Kharkiv, Ukraine, 61002

Doctor of Technical Sciences, Professor

Department of Technology of Fats and Fermentation Products

Vladimir Golodnyak, National Technical University «Kharkiv Polytechnic Institute», 2, Kyrpychova str., Kharkiv, Ukraine, 61002

PhD, Consultant on Metrology and Standardization of the Head of the Research Section

Tetyana Onopriyenko, National Pharmaceutical University, 53, Pushkinskaya str., Kharkiv, Ukraine, 61002

PhD, Assistant Professor

Department of Basic and Linguistic Preparation

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Published

2017-11-30

How to Cite

Mazaeva, V., Demidov, I., Golodnyak, V., & Onopriyenko, T. (2017). Calculation of physical properties of fats on their triacylgyclerole composition. Technology Audit and Production Reserves, 6(3(38), 56–63. https://doi.org/10.15587/2312-8372.2017.119481

Issue

Vol. 6 No. 3(38) (2017): Chemical Engineering

Section

Food Production Technology: Original Research

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Copyright (c) 2017 Igor Demidov, Viktoria Mazaeva, Vladimir Golodnyak, Tetyana Onopriyenko

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