Justification of production technology of chopped products using structured emulsions

Authors

  • Кристина Борисівна Нечепуренко Kharkiv The State University of Food Technology and Trade, Klochkivska str., 333, Kharkov, 61051, Ukraine
  • Павло Петрович Пивоваров Kharkiv The State University of Food Technology and Trade, Klochkivska str., 333, Kharkov, 61051, Ukraine

DOI:

https://doi.org/10.15587/2312-8372.2013.19524

Keywords:

emulsion, structurization, sodium alginate, emulsifying ability

Abstract

One of the most important problems of modern science is obtaining of materials with the specified mechanical properties and structure. The use of alginate emulsions with the residues of calcium is a promising raw material for the production of structured products. Under certain conditions, the use of AlgNa and slightly soluble salts CaSO4 in a new technology is expedient that will allow to control and manage the process of gelation in the technological flow of the manufacture of new products. The wide range of new technologies, including emulsification of various raw materials, namely polysaccharides, is used at this stage of development of food technology for the production of fundamentally new goods. The studied emulsifying ability of sodium alginate is reduced to the given dependence of the point of phase inversion on the concentration of sodium alginate and viscosity of the suspension. Generalization of analytical and experimental studies on justification of technological parameters of production of the thermo-stable structured emulsion allowed determining rational parameters of production of the latter in a part of prescription composition and modes of separate technological operations. As a result, we developed a principal technological scheme of production of minced meat products with the structured emulsion.

Author Biographies

Кристина Борисівна Нечепуренко, Kharkiv The State University of Food Technology and Trade, Klochkivska str., 333, Kharkov, 61051

Graduate student

Department of Food Technology

Павло Петрович Пивоваров, Kharkiv The State University of Food Technology and Trade, Klochkivska str., 333, Kharkov, 61051

Doctor of Technical Sciences, Professor

Department of Food Technology

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Published

2013-11-28

How to Cite

Нечепуренко, К. Б., & Пивоваров, П. П. (2013). Justification of production technology of chopped products using structured emulsions. Technology Audit and Production Reserves, 6(2(14), 22–26. https://doi.org/10.15587/2312-8372.2013.19524

Issue

Vol. 6 No. 2(14) (2013): Production reserves

Section

Production reserves

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Copyright (c) 2016 Кристина Борисівна Нечепуренко, Павло Петрович Пивоваров

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