MECHANISMS OF DESTRUCTION AND SYNTHESIS OF LIQUID MEDIA, USED IN THE FOOD INDUSTRY UNDER NON-EQUILIBRIUM CONDITIONS

T V Savenkova,A R Karimov,M A Taleysnik,T V Gerasimov,N B Kondratev

doi:10.21323/2618-9771-2019-2-4-38-41

T V Savenkova, A R Karimov + Show 3 more

Open Access

https://doi.org/10.21323/2618-9771-2019-2-4-38-41

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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.

Highlights

In the existing food production technologies practically all used media, for example, confectionery masses, are produced in large volumes [1] for which the principle of local equilibrium is applied when the formation processes of the treated media structure happen so slowly so that they can be considered as quasi-equilibrium media [2]
The system is exposed to external impacts in its entire volume in all spatial scales from molecular to macroscopic for a considerable period of time, so the kinetic reactions between the medium components take place in the entire volume until the relevant locally equilibrium values are achieved
We will try to demonstrate the occurrence of these properties on the example of production of the invert syrup — the medium that belongs to one of the simplest macromolecular media where the structure formation processes can occur in the simplest way

Summary

Introduction

In the existing food production technologies practically all used media, for example, confectionery masses, are produced in large volumes [1] for which the principle of local equilibrium is applied when the formation processes of the treated media structure happen so slowly so that they can be considered as quasi-equilibrium media [2]. The system is exposed to external impacts in its entire volume in all spatial scales from molecular to macroscopic for a considerable period of time, so the kinetic reactions between the medium components take place in the entire volume until the relevant locally equilibrium values are achieved. These features lead to a range of natural restrictions that prevent obtaining the products with the specified structural and physical & chemical properties [3,4].

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