Analysis of kinetics pattern in the formation and separation of a drop of fluid in the form of a capsule

Authors

DOI:

https://doi.org/10.15587/1729-4061.2017.98537

Keywords:

lipids, capsulation, kinetics, shell, calcium alginate, separation of a drop, bridge of a drop, germ of a drop, current

Abstract

Capsulation, as a technological principle, can provoke the activation of innovations in the food industry and cause the development and implementation of new scientifically substantiated technologies for processing the raw materials, creating new product shapes, convenient in the consumption, increasing production volumes and efficiency of food products, development and application of modern fundamentally new technologies, technological processes, techniques and equipment that collectively are able to significantly affect the state and development of food technologies.

Taking into account the laws of gravity and the use of methods of systems analysis, we devised a model of capsule-formation of fluids, different in origin, by the method of extrusion. Kinetics of the formation of a capsular structure is defined, as well as the patterns for obtaining the spherical shapes of different diameter. The obtained regularities are the basis of scientific and technological principles of obtaining the capsulated oil and fat products with the thermo- and acid stable properties.

It is demonstrated theoretically that the main factor that limits the process of formation and separation of a drop is the stage of germ formation and a drop in particular. Duration of the germ and drop formation is much longer (by about 20 times) than the time of a bridge breakaway. The presence in capsulated fluids of a shell significantly affects both the dimensions of a bridge and a drop and the time of the processes of forming a drop and its separation. In this case, an increase in the relative coefficient of surface tension by 3 times increases the radius of a drop by 1.6 times, and the overall time of the formation separation of a drop by 2.5 times. Resulting equations might be applied in the experimental verification of the proposed model for the formation and separation of a drop of fluid.

Author Biographies

Volodymyr Potapov, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor, Head of Department

Department of trade and refrigeration equipment and applied mechanics

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

PhD, Associate Professor

Department of technology of bread, confectionery, pasta and food concentrates

Pavlo Pyvovarov, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor

Department of Food Technology 

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Published

2017-04-29

How to Cite

Potapov, V., Neklesa, O., & Pyvovarov, P. (2017). Analysis of kinetics pattern in the formation and separation of a drop of fluid in the form of a capsule. Eastern-European Journal of Enterprise Technologies, 2(10 (86), 32–40. https://doi.org/10.15587/1729-4061.2017.98537

Issue

Vol. 2 No. 10 (86) (2017): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2017 Volodymyr Potapov, Olga Neklesa, Pavlo Pyvovarov

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