MECHANISMS OF DESTRUCTION AND SYNTHESIS OF LIQUID MEDIA, USED IN THE FOOD INDUSTRY UNDER NON-EQUILIBRIUM CONDITIONS
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 cavita...
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| Format: | Article |
| Language: | Russian |
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Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2019-12-01
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| Series: | Пищевые системы |
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| Online Access: | https://www.fsjour.com/jour/article/view/57 |
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| author | T. V. Savenkova A. R. Karimov M. A. Taleysnik T. V. Gerasimov N. B. Kondratev |
| author_facet | T. V. Savenkova A. R. Karimov M. A. Taleysnik T. V. Gerasimov N. B. Kondratev |
| author_sort | T. V. Savenkova |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-d5aa79d6f7c945e7a73a6ac0bd1abfd3 |
| institution | DOAJ |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| publishDate | 2019-12-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj-art-d5aa79d6f7c945e7a73a6ac0bd1abfd32025-08-20T03:20:00ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722019-12-0124384110.21323/2618-9771-2019-2-4-38-4150MECHANISMS OF DESTRUCTION AND SYNTHESIS OF LIQUID MEDIA, USED IN THE FOOD INDUSTRY UNDER NON-EQUILIBRIUM CONDITIONST. V. Savenkova0A. R. Karimov1M. A. Taleysnik2T. V. Gerasimov3N. B. Kondratev4All-Russian Scientific Research Institute of Confectionery Industry — Branch of V. M. Gorbatov’s Federal Research Center for Food Systems of RASNational Research Nuclear University «MEPhI»; Institute for High Temperatures of RASAll-Russian Scientific Research Institute of Confectionery Industry — Branch of V. M. Gorbatov’s Federal Research Center for Food Systems of RASAll-Russian Scientific Research Institute of Confectionery Industry — Branch of V. M. Gorbatov’s Federal Research Center for Food Systems of RASAll-Russian Scientific Research Institute of Confectionery Industry — Branch of V. M. Gorbatov’s Federal Research Center for Food Systems of RASThe 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.https://www.fsjour.com/jour/article/view/57liquid mediuminvert syrupcavitationcompressibilityselectivitymicroscopic levelmodified properties |
| spellingShingle | T. V. Savenkova A. R. Karimov M. A. Taleysnik T. V. Gerasimov N. B. Kondratev MECHANISMS OF DESTRUCTION AND SYNTHESIS OF LIQUID MEDIA, USED IN THE FOOD INDUSTRY UNDER NON-EQUILIBRIUM CONDITIONS Пищевые системы liquid medium invert syrup cavitation compressibility selectivity microscopic level modified properties |
| title | MECHANISMS OF DESTRUCTION AND SYNTHESIS OF LIQUID MEDIA, USED IN THE FOOD INDUSTRY UNDER NON-EQUILIBRIUM CONDITIONS |
| title_full | MECHANISMS OF DESTRUCTION AND SYNTHESIS OF LIQUID MEDIA, USED IN THE FOOD INDUSTRY UNDER NON-EQUILIBRIUM CONDITIONS |
| title_fullStr | MECHANISMS OF DESTRUCTION AND SYNTHESIS OF LIQUID MEDIA, USED IN THE FOOD INDUSTRY UNDER NON-EQUILIBRIUM CONDITIONS |
| title_full_unstemmed | MECHANISMS OF DESTRUCTION AND SYNTHESIS OF LIQUID MEDIA, USED IN THE FOOD INDUSTRY UNDER NON-EQUILIBRIUM CONDITIONS |
| title_short | MECHANISMS OF DESTRUCTION AND SYNTHESIS OF LIQUID MEDIA, USED IN THE FOOD INDUSTRY UNDER NON-EQUILIBRIUM CONDITIONS |
| title_sort | mechanisms of destruction and synthesis of liquid media used in the food industry under non equilibrium conditions |
| topic | liquid medium invert syrup cavitation compressibility selectivity microscopic level modified properties |
| url | https://www.fsjour.com/jour/article/view/57 |
| work_keys_str_mv | AT tvsavenkova mechanismsofdestructionandsynthesisofliquidmediausedinthefoodindustryundernonequilibriumconditions AT arkarimov mechanismsofdestructionandsynthesisofliquidmediausedinthefoodindustryundernonequilibriumconditions AT mataleysnik mechanismsofdestructionandsynthesisofliquidmediausedinthefoodindustryundernonequilibriumconditions AT tvgerasimov mechanismsofdestructionandsynthesisofliquidmediausedinthefoodindustryundernonequilibriumconditions AT nbkondratev mechanismsofdestructionandsynthesisofliquidmediausedinthefoodindustryundernonequilibriumconditions |