RESEARCHES OF DIAGLYCERINE INFLUENCE ON POLYMORPHIC TRANSFORMATIONS INTO FUNCTIONAL FATTY SYSTEMS

Authors

  • Павло Олександрович Некрасов Кафедра технології жирів та продуктів бродіння Національний технічний університет «Харківський політехнічний інститут», Ukraine https://orcid.org/0000-0003-1791-8822
  • Олена Валеріївна Подлісна Кафедра технології жирів та продуктів бродіння Національний технічний університет «Харківський політехнічний інститут», Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2010.2971

Keywords:

diacylglycerines, polymorphic form, functional products

Abstract

By means of X-ray diffraction and differential scanning calorimetry it was proved that the introduction of diacylglycerines to the fat foodstuffs, particularly margarines, inhibits β'→β polymorphic transition process. Mathematical model which makes it possible to describe the influence quantitatively is developed.

Author Biographies

Павло Олександрович Некрасов, Кафедра технології жирів та продуктів бродіння Національний технічний університет «Харківський політехнічний інститут»

Кандидат технічних наук, доцент

Олена Валеріївна Подлісна, Кафедра технології жирів та продуктів бродіння Національний технічний університет «Харківський політехнічний інститут»

Аспірант

References

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Published

2010-07-30

How to Cite

Некрасов, П. О., & Подлісна, О. В. (2010). RESEARCHES OF DIAGLYCERINE INFLUENCE ON POLYMORPHIC TRANSFORMATIONS INTO FUNCTIONAL FATTY SYSTEMS. Eastern-European Journal of Enterprise Technologies, 4(5(46), 4–7. https://doi.org/10.15587/1729-4061.2010.2971

Issue

Vol. 4 No. 5(46) (2010): Technology of organic and inorganic substances and ecology. The applied physics and materials technology

Section

Technology organic and inorganic substances

License

Copyright (c) 2014 Павло Олександрович Некрасов, Олена Валеріївна Подлісна

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