Study of Constructive Provision of the Capsule Formation Process of the "Oil and Fat Raw Materials - Ionotropic Shell-Maker" System

Abstract

The effectiveness of fundamental and applied research is realized in the field of technological and hardware solutions, it allows creating a new generation of food products whose quality indicators go beyond those typical of the traditional assortment. This to a certain extent applies to the fat and oil industry. An important scientific and at the same time practical result is the proposal to consider the encapsulation process not only from the technological point of view. This requires a scientific approach both in the choice of the components of the food system, and in the realization of their properties under the prevailing conditions. From a practical point of view, this determines the given technical and constructive solutions. To date, there is no theory and practice of extrusion of two fluids through the "air" technological medium, one of which is flowable oil content, and the other is a solution of the ionotropic polysaccharide. There are no scientific and technical principles for the formation of the physical form of the capsule, as well as industrial devices for their production. Food technologies with the use of fat-and-oil raw materials encapsulated are not revealed, and information on the effect of a new food form of fat-and-oil raw materials on the formation of product quality indicators in the technological flow and during storage is not generalized. To obtain a controlled technological process for the production of fat-and-oil encapsulated raw material, it is important to provide laminar flow of ionotropic shell-maker and fat-and-oil raw materials along the product line of the encapsulation device. This is possible under the condition of special constructive maintenance of the process of capsule formation of the "fat-and-oil raw materials - ionotropic shell-maker" system. This served as the basis for determining the physical parameters of the formation of a thermostable capsule. It is proved that the formation of a final capsule with internal contents of fat-and-oil raw material is possible under the condition of an individual design of an extrusion head and a capsulation device that ensure the circumferential rotation of the capsule in the laminar flow of the receiving medium. This allows to form capsules with given organoleptic, commodity, technological properties and the like.

Analytical study of the model of capsule formation of the system “Food lipids – calcium alginate”

“…The methodology of the research and description of constructive provision of the technological process of encapsulation of the system "food lipids -Alg 2 Ca" are given in more detail in [10].…”

“…The formation of a quasi-stable sphere-capsule by extrusion was carried out using a vertical two-pipe extruder head of the device UZhK-100 (Ukraine) [10,11]. Such a design enables uniform laminar flow of the shell-former (external pipe) and food lipids (inner tube).…”

Study of the Permeability Degree of the Alginate-Calcium Tunic of Capsules Under Conditions of the Use of Mixed Ionotropic Thermotropic Gelation

“…Based on the conducted complex of theoretical, analytical and practical studies, the technology of lipids of capsulated food raw materials (LFCRM) with the wide line of type-series and assortment was scientifically grounded, elaborated and implemented in production [6][7][8]. LFCRM technology is based on principles of ionotropic gelation at the expanse of realizing chemical potentials of sodium alginate (AlgNa) and Ca 2+ and interconnection of components, used at getting capsulated systems.…”