Development of a model of steric stabilization of the air-nut semi-finished product structure

Authors

DOI:

https://doi.org/10.15587/1729-4061.2017.103941

Keywords:

air-nut semi-finished product, steric stabilization, flotation, foaming ability, foam stability, interfacial layers

Abstract

The study has suggested a theoretical model of steric stabilization of an air-nut semi-finished product structure by adding Glyceryl Monostearate and Natrium Carboxymethyl Cellulose. It has been experimentally proved that adding low-molecular surfactants to oil provides hydrophilization of the fat phase and reduces desorption of egg whites from air bubbles. It has been shown that in foam emulsion systems the interfacial shear stress of adsorption layers at the interface with air can be increased 3.2 and 6 times by adding low-molecular surfactants such as Glyceryl Monostearate, Diacetyl Tartaric Acid Esters of Monoglyceride, and Sodium Stearoyl Lactylate to oil, respectively. It has been revealed that the stability of the air-nut semi-finished product structure can be ensured by adding 0.2 % of Natrium Carboxymethyl Cellulose at the end of churning egg whites. For the technology of making air-nut semi-finished products, it is proposed to ensure hydrophilization of the fat phase by crushing nuts with 0.6 % of Glyceryl Monostearate (as to the mass of all recipe components). Nuts should be chopped to the prevailing average fraction diameter of 0.4 mm. The egg white has been proved to stabilize air bubbles, whereas Glyceryl Monostearate and Natrium Carboxymethyl Cellulose stabilize fat particles and particulate nuts, respectively. The study has substantiated the parameters of the technological process and the possibility of industrial production of air-nut semi-finished products. The comparative evaluation of a new product and a traditionally made product was performed. In the proposed technology, the new product is characterized by a specific volume of 3.7±0.1 m 3/kg in comparison with 3.1 m3/kg produced by the traditional technology

Author Biographies

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

Doctor of Technical Sciences, Associate Professor

Department of Food Technology

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

Doctor of Technical Sciences, Professor, Head of Department

Department of Food Technology

Sergey Gubsky, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of chemistry, microbiology and hygiene of food

Lidiya Tovma, National Academy of the National Guard of Ukraine Zakhysnykiv Ukrayiny sq., 3, Kharkiv, Ukraine, 61001

PhD

Department of Logistic Support

Sergey Zhuravl'еv, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD

Department of Food Technology

References

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Published

2017-06-30

How to Cite

Goralchuk, A., Grinchenko, O., Gubsky, S., Tovma, L., & Zhuravl’еv S. (2017). Development of a model of steric stabilization of the air-nut semi-finished product structure. Eastern-European Journal of Enterprise Technologies, 3(11 (87), 11–17. https://doi.org/10.15587/1729-4061.2017.103941

Issue

Vol. 3 No. 11 (87) (2017): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2017 Andrii Goralchuk, Olga Grinchenko, Sergey Gubsky, Lidiya Tovma, Sergey Zhuravl'еv

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