Definition of rational parameters of technological process of production of finishing semi-finished products

Authors

  • Світлана Борисівна Омельченко Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0003-3635-6626
  • Андрій Богданович Горальчук Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkiv, Ukraine, 61051, Ukraine
  • Наталя Василівна Федак Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkiv, Ukraine, 61051, Ukraine

DOI:

https://doi.org/10.15587/2313-8416.2015.37470

Keywords:

foam, emulsion, foam and emulsion system, semi-finished product, homogenization, foaming ability, mechanical strength

Abstract

It is shown the analysis of the experimental data to determine the parameters of the technological process of production of finishing semi-finished products based on vegetable oils. The main criteria for the control of production of finishing semi-finished products are determined. It is summarized the research results of restore parameters of raw milk, parameters of emulsion homogenization that allow to obtain a semi-finished product,, whisking which provides high foaming ability, foam stability and mechanical strength of foam of finishing semi-finished products.

Author Biographies

Світлана Борисівна Омельченко, Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkiv, Ukraine, 61051

Applicant

Department of Technology of Power

Андрій Богданович Горальчук, Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkiv, Ukraine, 61051

Candidates of Technical Sciences, Associate Professor

Department of Technology of Power

Наталя Василівна Федак, Kharkiv State University of Food Technology and Trade Str. Klochkivska, 333, Kharkiv, Ukraine, 61051

Candidates of Technical Sciences, Associate Professor

Department of Technology of Power

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Published

2015-02-25

Issue

Vol. 2 No. 2(7) (2015)

Section

Technical Sciences

License

Copyright (c) 2015 Світлана Борисівна Омельченко, Андрій Богданович Горальчук, Наталя Василівна Федак

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