Scientific grounds of conditions for liquid food emulsification in a vertical layer of ferromagnetical particles

Authors

  • Тетяна Вікторівна Капліна Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», 3 Koval str., 36014, Poltava, Ukraine https://orcid.org/0000-0002-9445-5684
  • Людмила Олександрівна Положишникова Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», 3 Koval str., 36014, Poltava, Ukraine https://orcid.org/0000-0002-0672-307X
  • Наталія Юріївна Молчанова Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», 3 Koval str., 36014, Poltava, Ukraine https://orcid.org/0000-0002-0040-9952

DOI:

https://doi.org/10.15587/2312-8372.2015.51049

Keywords:

emulsions, circuital field, rotating electromagnetic field, ferromagnetic particles, conditions of emulsification

Abstract

Work is devoted to receiving high-disperse emulsions by use of the device with a circuital field.

Formation of emulsions in such devices happens due to the chaotic movement of the ferromagnetic particles covered with pellicle. Thus different types of hydrodynamic instability are created which cause crushing of drops as a result of turbulent hashing, and drop flattening due to particles colliding.

In the work it is established that emulsification process is influenced significantly by the frequency and force of particles impact which depend on  diameter of a particle (dp), its length (lp), and geometrical size – lp/dp (identity coefficient), coefficient of the camera loading (Кf).

Established conditions of emulsification of liquid food systems in ferromagnetic particles circuital field of rotating electromagnetic field by means of methods of mathematical modeling: Kfmax=0,08…0,1; Qf=0,3…0,5; lp/dp=10…14. Using of above-mentioned parameters will allow to receive resistant emulsions (quantity of fatty balls with sizes up to 2·10-6 makes 86,6 %).

Author Biographies

Тетяна Вікторівна Капліна, Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», 3 Koval str., 36014, Poltava

Doctor of Technical Sciences, Professor, Head of Department

Department of Hotel-Restaurant and Recreation

Людмила Олександрівна Положишникова, Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», 3 Koval str., 36014, Poltava

Candidate of Technical Sciences, Associate Professor

Department of Technology of Food Production and Restaurant Business

Наталія Юріївна Молчанова, Higher Educational Institution of Ukoopspilka «Poltava University of Economics and Trade», 3 Koval str., 36014, Poltava

Candidate of Technical Sciences

Department of Processing Equipment of Food Productions and Trade

References

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Published

2015-09-22

How to Cite

Капліна, Т. В., Положишникова, Л. О., & Молчанова, Н. Ю. (2015). Scientific grounds of conditions for liquid food emulsification in a vertical layer of ferromagnetical particles. Technology Audit and Production Reserves, 5(4(25), 24–29. https://doi.org/10.15587/2312-8372.2015.51049

Issue

Vol. 5 No. 4(25) (2015): Technologies of food, light and chemical industry

Section

Technologies of food, light and chemical industry

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Copyright (c) 2016 Тетяна Вікторівна Капліна, Людмила Олександрівна Положишникова, Наталія Юріївна Молчанова

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