Abstract
Capsulation as a technological principle can provoke an activation of innovative activity in food branch and become a cause of elaboration and introduction of new scientifically grounded technologies of raw material processing, creation of new commodity forms, comfortable in consumption, increase of production volumes and effectiveness of food production use, elaboration and application of the modern principally new technologies, technological processes, methods and equipment that in common can essentially influence the state and development of food technologies. The model of capsulation of liquids of different origin by extrusion method was elaborated taking into account the regularities of gravitation and using the methods of system analysis. Kinetics of capsule structure creation, regularities of getting round forms with different diameter were determined. The gotten regularities are the base of scientific-technological principles of getting oil-fat production, capsulated with thermo- and acid-stable properties. It was theoretically proved, that the main factor that limits the process of drop formation and separation is a stage of formation of embryo and drop itself. The time of embryo and drop formation is much more (in 20 times approximately) than the time of bridge rupture. The presence of coat of capsulated liquids essentially influences the sizes of bridge and drop and the time of processes of drop formation and separation. At that, the increase of relative coefficient of surface tension in 3 times increases a drop radius in 1,6 time and full time of drop formation and separation in 2,5 times. The received equations can be used for experimental verification of the offered model of liquid drop formation and separation.
Highlights
The problem of elaboration of new food and pharmaceutical forms using physical methods of formation is rather topical, because the appearance of new physical form of technological product is a driving force of technologies, processes and equipment development
The first stage is a formation of conic drop embryo, the second one is a formation of spheric drop and bridge between embryo and drop and the third one is arbitrary flow of liquid near the bridge and its rupture
We find the connection between the drop radius R with the bridge one rbr: R
Summary
The problem of elaboration of new food and pharmaceutical forms using physical methods of formation is rather topical, because the appearance of new physical form of technological product is a driving force of technologies, processes and equipment development. The polar solutions of polymers, able under certain conditions to controlled film-creation that is capsule coat formation are used for capsulation of hydrophobic substances, including oil-fat raw material. This principle is a base of realization of capsulation processes and is grounded on surface phenomena, appeared on the border of separation of unmixed liquid phases [5,6,7,8,9]. From the colloid point of view, just the limited ability to mixing of the system “oil-fat raw material – water” provides creation of the distinct border of phase separation that prevents the spreading of film-creating material on drops surface [9,10,11]
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