THE INFLUENCE OF MECHANICAL TREATMENT ON THE PROCESSES OF STRUCTURE FORMATION OF FAT COMPOSITIONS IN THE PRODUCTION OF SPREADS

Abstract

Spreads manufactured by dairy enterprises are continuing to occupy a fairly wide niche in the market of combined fatty products. Differences in the raw material composition of butter and combined fat products cause differences in the nature of the crystallization of glycerides in the process of butter formation and affect the process of formation of the structure of the finished product. The process of phase reversal in spreads is much slower, crystallization of glycerides continues in packagings, which leads to the formation of structural defects and reduces the quality of the finished product. The article presents research data on the impact of machining on the processes of structure formation in the production of spreads. It was found that with an increase in the intensity of machining, the temperature peaks of solidification of fatty mixtures shift to the region of elevated temperatures. The difference in temperature peaks of mass crystallization during mechanical action at speeds of ω=30–500 s^-1 can reach 9 °C. The effective boundaries of mechanical processing for fat mixtures are determined. Mechanical treatment makes it possible to exclude undesirable effects of eutectic crystallization and conduct it with significantly less overcooling. The maximum effect is achieved with a specific processing power of 160–200 W/kg. Studies of the effectiveness mechanical action from the size and shape of the working bodies of the installation showed that the shape and size of the mixers do not affect the solidification temperature provided that the effects on the system of working elements are equivalent. The main criterion that determines the efficiency of mechanical machining is the power spent per unit of product or specific power