ОСОБЛИВОСТІ ВПЛИВУ ГОМОГЕНІЗАЦІЇ НА РЕОЛОГІЧНІ ВЛАСТИВОСТІ ПЮРЕ ІЗ ГАРБУЗА.

Л. Ю., Авдєєва; А. А., Макаренко; Т. Я., Турчина; Г. В., Декуша

Fruit and vegetable products are valuable food raw materials with high biological value. A significant disadvantage is the seasonality and high susceptibility of fruit and vegetable raw materials to spoilage, which requires the use of special technologies and equipment for their processing. One of the proven methods for intensifying hydromechanical processes in dispersed systems while reducing unproductive energy consumption is the use of equipment that implements the principle of discrete-pulse energy input (DPEI). To increase the dispersity of the solid phase of the experimental system when obtaining pumpkin puree, homogenization of the samples was used in a flow-type cylindrical RPA with a gradual increase in hydromechanical impact by increasing the processing cycles. The dependence of the dynamic viscosity of pumpkin puree on the duration of hydromechanical impact was established. Studies have shown that with a decrease in dispersity as a result of prolonged hydromechanical treatment during the dispersion of pumpkin puree, the dynamic viscosity values decrease. At the same time, the homogeneity and uniformity of the distribution of the dispersed phase throughout the entire volume of the suspension increase. With an increase in temperature, the viscosity of all experimental dispersed systems decreases, which can be explained by a decrease in the energy of intermolecular interactions that hinder the movement of molecules. In a state of rest, when the system is held for 24 hours or more, the excess free surface energy of high-dispersity particles leads to the stabilization of the system with an increase in the size of the dispersed phase particles and a slight increase in dynamic viscosity. The conducted studies of rheological properties have proven that the treatment method using DPEI mechanisms is effective for obtaining homogeneous and stable pumpkin puree during storage.

DYNAMIC viscosity; RHEOLOGY; RAW foods; FREE surfaces; SURFACE energy

Scientific Works, 2024, Vol 87, Issue 1, p50

2073-8730

Academic Journal

10.15673/swonaft.v88i1.2960