Energy-saving technologies and equipment significant transformations of plant raw materials. During mass exchange and heat processes, there is not only the loss of moisture, minerals, and vitamins but also a change in the structure and organoleptic properties of raw materials. That is why the choice of the method for processing vegetable raw materials, which best preserves its native properties, is an important task for manufacturers of candied vegetables. The traditional methods for processing the plant raw materials can include:-thermal treatment under the influence of high temperatures (blanching, boiling, warming, frying);

Представлено кінетичну модель процесу формоутворення крапель капсульованих рідин, починаючи від етапу формування зародка кра-плі до моменту її відриву під дією фізичних сил та технологічних параметрів. Одержані рів-няння являються теоретичним описом проце-су капсулоутворення та обґрунтовують три-валість процесу, розмірні характеристики кінцевого продукту та потужність конструк-тивних машин для одержання капсул Ключові слова: ліпіди, капсулювання, кіне-тика відриву краплі, оболонка альгінат каль-цію, відрив краплі, перемичка краплі, зародок краплі Представлена кинетическая модель процес-са формообразования капель капсулированных жидкостей, начиная от этапа формирования зародыша капли до момента ее отрыва под дей-ствием различных физических сил и техноло-гических параметров. Полученные уравнения являются теоретическим описанием процесса капсулообразования и обосновывают продол-жительность процесса, размерные характе-ристики конечного продукта и мощность кон-структивных машин для получения капсул Ключевые слова: липиды, капсулирование, кинетика отрыва капли, оболочка альгинат кальция, отрыв капли, перемычка капли, заро-дыш капли UDC 544.2

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Capsulation as a technological principle can provoke an activation of innovative activity in food branch and become a cause of elaboration and introduction of new scientifically grounded technologies of raw material processing, creation of new commodity forms, comfortable in consumption, increase of production volumes and effectiveness of food production use, elaboration and application of the modern principally new technologies, technological processes, methods and equipment that in common can essentially influence the state and development of food technologies. The model of capsulation of liquids of different origin by extrusion method was elaborated taking into account the regularities of gravitation and using the methods of system analysis. Kinetics of capsule structure creation, regularities of getting round forms with different diameter were determined. The gotten regularities are the base of scientific-technological principles of getting oil-fat production, capsulated with thermo- and acid-stable properties. It was theoretically proved, that the main factor that limits the process of drop formation and separation is a stage of formation of embryo and drop itself. The time of embryo and drop formation is much more (in 20 times approximately) than the time of bridge rupture. The presence of coat of capsulated liquids essentially influences the sizes of bridge and drop and the time of processes of drop formation and separation. At that, the increase of relative coefficient of surface tension in 3 times increases a drop radius in 1,6 time and full time of drop formation and separation in 2,5 times. The received equations can be used for experimental verification of the offered model of liquid drop formation and separation.

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