Dependence of surface tension of fruit puree on temperature exposure
When developing food products with new properties using innovative technologies, it is important to obtain data on the physicochemical, thermal-physical and structural-mechanical properties of the processed food media. So, one of the key components in the selection of the mode of collapsing ultrason...
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| Format: | Article |
| Language: | Russian |
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Federal Agricultural Research Center of the North-East named N.V. Rudnitsky
2021-12-01
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| Series: | Аграрная наука Евро-Северо-Востока |
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| Online Access: | https://www.agronauka-sv.ru/jour/article/view/906 |
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| author | L K. Patsyuk T. V. Fedosenko V. V. Kondratenko M. V. Lukyanenko |
| author_facet | L K. Patsyuk T. V. Fedosenko V. V. Kondratenko M. V. Lukyanenko |
| author_sort | L K. Patsyuk |
| collection | DOAJ |
| description | When developing food products with new properties using innovative technologies, it is important to obtain data on the physicochemical, thermal-physical and structural-mechanical properties of the processed food media. So, one of the key components in the selection of the mode of collapsing ultrasonic cavitation is the surface tension of vegetable purees. The paper presents research data (2020) on the effect of temperature on the surface tension coefficient of fruit puree of different viscosity. The objects of research are cherry plum, pear and apple puree, combined in a row by viscosity. The surface tension coefficient was determined by the stalagmometric method, for which the puree was preliminarily centrifuged. The measurements were carried out at temperatures of 25 and 35 °С. It was found that, under equal conditions of centrifugation of puree, the proportion of supernatant in pear puree is noticeably higher – 77.37 % to the weight of puree in comparison with cherry plum puree (67.20 %) and apple puree (52.75 %). This fact can be explained by the presence of stony cells in the former which form an incompressible sediment, which allows a greater separation of the dispersed phase (sediment) and the dispersion medium (supernatant). It was found that the coefficient of surface tension of fruit purees, despite the slight difference, decreases with increasing temperature. Analysis of the steepness of the slope of the curve characterizing the effect of temperature on the surface tension coefficient showed that temperature stabilization during technological processing is more required for pear puree. |
| format | Article |
| id | doaj-art-37fa4dd1967b494e9d2e8dba418d8375 |
| institution | Kabale University |
| issn | 2072-9081 2500-1396 |
| language | Russian |
| publishDate | 2021-12-01 |
| publisher | Federal Agricultural Research Center of the North-East named N.V. Rudnitsky |
| record_format | Article |
| series | Аграрная наука Евро-Северо-Востока |
| spelling | doaj-art-37fa4dd1967b494e9d2e8dba418d83752025-08-20T03:39:31ZrusFederal Agricultural Research Center of the North-East named N.V. RudnitskyАграрная наука Евро-Северо-Востока2072-90812500-13962021-12-0122690791710.30766/2072-9081.2021.22.6.907-917530Dependence of surface tension of fruit puree on temperature exposureL K. Patsyuk0T. V. Fedosenko1V. V. Kondratenko2M. V. Lukyanenko3Russian Research Institute of Canning Technology – branch of V. M. Gorbatov Federal Research Center for Food Systems at RASRussian Research Institute of Canning Technology – branch of V. M. Gorbatov Federal Research Center for Food Systems at RASRussian Research Institute of Canning Technology – branch of V. M. Gorbatov Federal Research Center for Food Systems at RASRussian Research Institute of Canning Technology – branch of V. M. Gorbatov Federal Research Center for Food Systems at RASWhen developing food products with new properties using innovative technologies, it is important to obtain data on the physicochemical, thermal-physical and structural-mechanical properties of the processed food media. So, one of the key components in the selection of the mode of collapsing ultrasonic cavitation is the surface tension of vegetable purees. The paper presents research data (2020) on the effect of temperature on the surface tension coefficient of fruit puree of different viscosity. The objects of research are cherry plum, pear and apple puree, combined in a row by viscosity. The surface tension coefficient was determined by the stalagmometric method, for which the puree was preliminarily centrifuged. The measurements were carried out at temperatures of 25 and 35 °С. It was found that, under equal conditions of centrifugation of puree, the proportion of supernatant in pear puree is noticeably higher – 77.37 % to the weight of puree in comparison with cherry plum puree (67.20 %) and apple puree (52.75 %). This fact can be explained by the presence of stony cells in the former which form an incompressible sediment, which allows a greater separation of the dispersed phase (sediment) and the dispersion medium (supernatant). It was found that the coefficient of surface tension of fruit purees, despite the slight difference, decreases with increasing temperature. Analysis of the steepness of the slope of the curve characterizing the effect of temperature on the surface tension coefficient showed that temperature stabilization during technological processing is more required for pear puree.https://www.agronauka-sv.ru/jour/article/view/906natural fruit pureeviscositytemperaturesurface tension coefficient |
| spellingShingle | L K. Patsyuk T. V. Fedosenko V. V. Kondratenko M. V. Lukyanenko Dependence of surface tension of fruit puree on temperature exposure Аграрная наука Евро-Северо-Востока natural fruit puree viscosity temperature surface tension coefficient |
| title | Dependence of surface tension of fruit puree on temperature exposure |
| title_full | Dependence of surface tension of fruit puree on temperature exposure |
| title_fullStr | Dependence of surface tension of fruit puree on temperature exposure |
| title_full_unstemmed | Dependence of surface tension of fruit puree on temperature exposure |
| title_short | Dependence of surface tension of fruit puree on temperature exposure |
| title_sort | dependence of surface tension of fruit puree on temperature exposure |
| topic | natural fruit puree viscosity temperature surface tension coefficient |
| url | https://www.agronauka-sv.ru/jour/article/view/906 |
| work_keys_str_mv | AT lkpatsyuk dependenceofsurfacetensionoffruitpureeontemperatureexposure AT tvfedosenko dependenceofsurfacetensionoffruitpureeontemperatureexposure AT vvkondratenko dependenceofsurfacetensionoffruitpureeontemperatureexposure AT mvlukyanenko dependenceofsurfacetensionoffruitpureeontemperatureexposure |