foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2019-2-4-38-41foodsyst-57Research ArticleСтатьиMECHANISMS OF DESTRUCTION AND SYNTHESIS OF LIQUID MEDIA, USED IN THE FOOD INDUSTRY UNDER NON-EQUILIBRIUM CONDITIONSMECHANISMS OF DESTRUCTION AND SYNTHESIS OF LIQUID MEDIA, USED IN THE FOOD INDUSTRY UNDER NON-EQUILIBRIUM CONDITIONSSavenkovaT. V.SavenkovaT. V.

Tatyana V. Savenkova — doctor of technical sciences, professor, Director

107023, Moscow, Electrozavodskaya Str, 20, bld. 3

Tatyana V. Savenkova — doctor of technical sciences, professor, Director

107023, Moscow, Electrozavodskaya Str, 20, bld. 3

conditer-prom@mail.ruKarimovA. R.KarimovA. R.

Alexander R. Karimov — doctor of physical and mathematical sciences, professor, professor, department of Electrophysical installations

115093, Moscow, Kashirskoe av., 31

Alexander R. Karimov — doctor of physical and mathematical sciences, professor, professor, department of Electrophysical installations

115093, Moscow, Kashirskoe av., 31

TaleysnikM. A.TaleysnikM. A.

Mikhail A. Taleysnik — candidate of technical sciences, leading researcher, laboratory technology of production of flour confectionery products

107023, Moscow, Electrozavodskaya Str, 20, bld. 3

Mikhail A. Taleysnik — candidate of technical sciences, leading researcher, laboratory technology of production of flour confectionery products

107023, Moscow, Electrozavodskaya Str, 20, bld. 3

mki.niikp@mail.ruGerasimovT. V.GerasimovT. V.

Timofei V. Gerasimov — candidate of technical science, leading researcher, laboratory technology of production of flour confectionery products

107023, Moscow, Ekektrozavodskaya str., 20

Timofei V. Gerasimov — candidate of technical science, leading researcher, laboratory technology of production of flour confectionery products

107023, Moscow, Ekektrozavodskaya str., 20

mki.niikp@mail.ruKondratevN. B.KondratevN. B.

Nikolai B. Kondratev — doctor of technical sciences, chief researcher, department of modern quality assessment methods

107023, Moscow, Ekektrozavodskaya str., 20

Nikolai B. Kondratev — doctor of technical sciences, chief researcher, department of modern quality assessment methods

107023, Moscow, Ekektrozavodskaya str., 20

mki.niikp@mail.ruAll-Russian Scientific Research Institute of Confectionery Industry — Branch of V. M. Gorbatov’s Federal Research Center for Food Systems of RASРоссияAll-Russian Scientific Research Institute of Confectionery Industry — Branch of V. M. Gorbatov’s Federal Research Center for Food Systems of RASRussian FederationNational Research Nuclear University «MEPhI»; Institute for High Temperatures of RASРоссияNational Research Nuclear University «MEPhI»; Institute for High Temperatures of RASRussian Federation201920122019243841Copyright © Savenkova T.V., Karimov A.R., Taleysnik M.A., Gerasimov T.V., Kondratev N.B., 20192019Savenkova T.V., Karimov A.R., Taleysnik M.A., Gerasimov T.V., Kondratev N.B.Savenkova T.V., Karimov A.R., Taleysnik M.A., Gerasimov T.V., Kondratev N.B.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/57

The formation of food liquid medium structures containing at least 70 % of disperse particles with high dispersiveness has been considered. The possible formation mechanisms of food liquid medium structure when slow (hydrodynamic) and quick (acoustic) processes create favorable conditions for cavitation have been studied. The possibility to control these processes for initiation of mechanical and kinetic reactions that change the structure of the medium has been demonstrated. The invert syrup has been selected as the study object. The change in the invert syrup structure before and after such cavitation treatment has been recorded with the use of metallographic microscope Nikon Eclipse MA100. The decrease in disperse phase sizes from 2–3 µm to 0.1–0.4 µm along with establishing the high uniformity of component distribution as compared to the syrup without cavitation process treatment has been detected. 

The formation of food liquid medium structures containing at least 70 % of disperse particles with high dispersiveness has been considered. The possible formation mechanisms of food liquid medium structure when slow (hydrodynamic) and quick (acoustic) processes create favorable conditions for cavitation have been studied. The possibility to control these processes for initiation of mechanical and kinetic reactions that change the structure of the medium has been demonstrated. The invert syrup has been selected as the study object. The change in the invert syrup structure before and after such cavitation treatment has been recorded with the use of metallographic microscope Nikon Eclipse MA100. The decrease in disperse phase sizes from 2–3 µm to 0.1–0.4 µm along with establishing the high uniformity of component distribution as compared to the syrup without cavitation process treatment has been detected. 

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The authors declare that there are no conflicts of interest present.