PHASE TRANSITIONS IN FATS AND FAT COMPOSITIONS

Authors

  • G. Yeresko Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • S. Ieroshenko Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • V. Mykhailyk Institute of Technical Thermophysics of the National Academy of Sciences of Ukraine, Kyiv, Ukraine
  • O. Parniakov Fedor Ovcharenko Institute of Biocolloid Chemistry of the National Academy of Sciences of Ukraine, Kyiv, Ukraine

Keywords:

milk fat replacers (substitutes for butterfat), fat fraction, phase transitions, enthalpy, phase transitions, heat of fusion, heat of crystallization

Abstract

Physical-chemical changes of substitutes for butterfat and mixtures thereof with milk fat at the heating and cooling were investigated in range of phase transitions by differential scanning calorimetric.

Downloads

Download data is not yet available.

References

Ересько Г.А., Самойлов А.В. Удельные объемы жировых композиций // Молочная индустрия. – 2013. – №2. – С.34-35.

Оленев Ю. Удельная теплоемкость сливочного масла и молочного жира при положительных и отрицательных температурах // Холодильная техника. – 1958. – №6. – С.45-48.

Пахомов В.Н., Федоров В.Г., Ересько Г.А. Теплофизические характеристики молочного жира // Известия вузов. Пищевая технология. – 1977. – №4. – С.167-171.

Jonkoskie R.A. // J.Amer.Oil.Chem.Soc. –1969. – №1. – Р.49-51.

Riedel L. Fette, Seifen, Anstrichmittel. –1956. – №57. – P.771-782.

И.А. Чубик, А.М. Маслов. Справочник по теплофизическим константам пищевых продуктов и полуфабрикатов.– М: Пищевая промышленность,1965. – С.124.

Downloads

Published

2016-06-25

How to Cite

Yeresko, G., Ieroshenko, S., Mykhailyk, V., & Parniakov, O. (2016). PHASE TRANSITIONS IN FATS AND FAT COMPOSITIONS. FOOD RESOURCES, 4(06), 147–157. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/303

Issue

Vol. 4 No. 06 (2016): Food Resources

Section

Слово редактора

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.