Academic Journal
Physical properties of colloid-porous food systems ; Фізичні властивості колоїдно-пористих харчових систем
| العنوان: | Physical properties of colloid-porous food systems ; Фізичні властивості колоїдно-пористих харчових систем |
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| المؤلفون: | Shapoval, Svitlana |
| المصدر: | Вісник Національного технічного університету «ХПІ». Серія: Нові рішення у сучасних технологіях; № 53(1274) (2017): Вісник НТУ «ХПІ»: Серія "Нові рішення у сучасних технологіях"; 159-164 ; Вестник Национального Технического Университета "ХПИ" Серия Новые решения в современных технологиях; № 53(1274) (2017): Вісник НТУ «ХПІ»: Серія "Нові рішення у сучасних технологіях"; 159-164 ; Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies; No. 53(1274) (2017): NTU "KhPI" Bulletin: Series "New Solutions in Modern Technologies"; 159-164 ; 2413-4295 ; 2079-5459 |
| بيانات النشر: | National Technical University "Kharkiv Politechnic Institute" |
| سنة النشر: | 2017 |
| مصطلحات موضوعية: | rheology, deformation, colloid-elastic food system, thermal field, physico-mathematical model, 665.7.035.6, 641.1, реологія, деформація, колоїдно-пружна харчова система, теплове поле, фізико-математична модель |
| الوصف: | The aim of the research is: obtaining a relaxation curve for colloid-porous food structures; recording the appearance of internal energy sources inside a sample during its deformation; researching the thermal field and the nature of its propagation; establishing relation between relaxation and thermophysical properties of colloid-porous food systems. As is known, deformation of food products induces formation of elastic forces that perform work to return an object to its original state. Thanks to the system of sensors of the "Rheology" module, it is possible to fix not only the state of loading and restoration of an object due to deformation, but also temperature change. Data recording takes place in real time and is displayed on the PC screen. As a result of the research, the following conclusions were drawn: the density of researched objects depends on porosity of the structure itself - the more air bubbles in the system, the smaller the density of a sample. Porosity of the system as well affects elastic properties of the samples. Restoration of the structure depends on elasticity of the reserched object, or rather its moisture. Wet marshmallows have good elasticity and weak relaxation properties. They get improved with 15% moisture loss of the original values. But if this index exceeds 20%, the researched object becomes brittle, visually dryness of the surface is detected. The results obtained are important for the development of new methods and tools for expertise of food products. Transportation of food products is related to deformation of objects. During deformation, the thermal field appears in a sample. The velocity and way of its distribution depends on spatial structure of a sample. Since within the study the food systems researched had colloid-porous structure, the air contained in pores plays a significant role and affects not only the circulation of air inside the pores themselves, but also the transfer of moisture and heat throughout the structure. During deformation, the heat-conduction ... |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | application/pdf |
| اللغة: | Ukrainian |
| Relation: | http://vestnik2079-5459.khpi.edu.ua/article/view/2413-4295.2017.53.23/114733; http://vestnik2079-5459.khpi.edu.ua/article/view/2413-4295.2017.53.23 |
| DOI: | 10.20998/2413-4295.2017.53.23 |
| الاتاحة: | http://vestnik2079-5459.khpi.edu.ua/article/view/2413-4295.2017.53.23 https://doi.org/10.20998/2413-4295.2017.53.23 |
| Rights: | Авторське право (c) 2021 Вісник Національного технічного університету «ХПІ». Серія: Нові рішення у сучасних технологіях |
| رقم الانضمام: | edsbas.26B5B928 |
| قاعدة البيانات: | BASE |
| DOI: | 10.20998/2413-4295.2017.53.23 |
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