MECHANISMS OF DESTRUCTION AND SYNTHESIS OF LIQUID MEDIA, USED IN THE FOOD INDUSTRY UNDER NON-EQUILIBRIUM CONDITIONS
https://doi.org/10.21323/2618-9771-2019-2-4-38-41
Abstract
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.
About the Authors
T. V. Savenkova
All-Russian Scientific Research Institute of Confectionery Industry — Branch of V. M. Gorbatov’s Federal Research Center for Food Systems of RAS
Russian Federation
Russian Federation
Tatyana V. Savenkova — doctor of technical sciences, professor, Director
107023, Moscow, Electrozavodskaya Str, 20, bld. 3
A. R. Karimov
National Research Nuclear University «MEPhI»; Institute for High Temperatures of RAS
Russian Federation
Russian Federation
Alexander R. Karimov — doctor of physical and mathematical sciences, professor, professor, department of Electrophysical installations
115093, Moscow, Kashirskoe av., 31
M. A. Taleysnik
All-Russian Scientific Research Institute of Confectionery Industry — Branch of V. M. Gorbatov’s Federal Research Center for Food Systems of RAS
Russian Federation
Russian Federation
Mikhail A. Taleysnik — candidate of technical sciences, leading researcher, laboratory technology of production of flour confectionery products
107023, Moscow, Electrozavodskaya Str, 20, bld. 3
T. V. Gerasimov
All-Russian Scientific Research Institute of Confectionery Industry — Branch of V. M. Gorbatov’s Federal Research Center for Food Systems of RAS
Russian Federation
Russian Federation
Timofei V. Gerasimov — candidate of technical science, leading researcher, laboratory technology of production of flour confectionery products
107023, Moscow, Ekektrozavodskaya str., 20
N. B. Kondratev
All-Russian Scientific Research Institute of Confectionery Industry — Branch of V. M. Gorbatov’s Federal Research Center for Food Systems of RAS
Russian Federation
Russian Federation
Nikolai B. Kondratev — doctor of technical sciences, chief researcher, department of modern quality assessment methods
107023, Moscow, Ekektrozavodskaya str., 20
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Review
For citations:
Savenkova T.V., Karimov A.R., Taleysnik M.A., Gerasimov T.V., Kondratev N.B. MECHANISMS OF DESTRUCTION AND SYNTHESIS OF LIQUID MEDIA, USED IN THE FOOD INDUSTRY UNDER NON-EQUILIBRIUM CONDITIONS. Food systems. 2019;2(4):38-41. https://doi.org/10.21323/2618-9771-2019-2-4-38-41
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