Research of technological processes for the production of food emulsifirs based on rapeseed oil
https://doi.org/10.36107/spfp.2020.392
Abstract
An urgent issue of the modern food industry is the improvement of production processes and technologies for the development and synthesis of modern emulsifirs based on the raw material available for our country - rapeseed oil. With the fiancial support of the Ministry of Science and Higher Education of the Russian Federation, the Moscow State University of Food Production, together with OOO Zelenye Linii, is implementing the project “Development of technology and creation of domestic production of food emulsifirs by deep processing of fat and oil raw materials.” Within the framework of this project, a study was made of the effect of modifiation of the reaction medium and physical parameters on the properties of emulsifirs. The essence of the study is that the composition of the reaction medium affects the composition and physical properties of the resulting products. The reaction medium affects the catalyst, changing its state - composition, structure, properties. The effiiency of the process is primarily determined by this state, which in the non-stationary mode often provides greater activity and, which is especially important, the selectivity of the catalyst in comparison with the stationary state, when the composition and temperature of the gas phase do not change over time. As a result of the study, it was found that when the temperature regimes of molecular distillation change, the crystallization rate of the fial product changes. The same processes occur when the pressure in the evaporator changes. The content of monoesters within the studied experimental batch of emulsifirs without distillation was 60%, which showed the need for distillation of the accumulated experimental batch. The results obtained showed the further direction of the development of technology and the creation of domestic production of food emulsifirs by deep processing of fat and oil raw materials.
About the Authors
D. Ksenafontov
LLC “Green lines”
Russian Federation
Russian Federation
Denis Ksenafontov
6, Ilyinsky tupik, Krasnogorsk city, Moscow region, itk 35, 143405
P. Vyushinsky
LLC “Green lines”
Russian Federation
Russian Federation
Pavel Vyushinsky
6, Ilyinsky tupik, Krasnogorsk city, Moscow region, itk 35, 143405
K. Zagorodnikov
Moscow State University of Food Production
Russian Federation
Russian Federation
Konstantin Zagorodnikov
11, Volokolamskoe highway, 11, Moscow, 125371
A. Yakushev
Moscow State University of Food Production
Russian Federation
Russian Federation
Alexey Yakushev
11, Volokolamskoe highway, 11, Moscow, 125371
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Review
For citations:
Ksenafontov D., Vyushinsky P., Zagorodnikov K., Yakushev A. Research of technological processes for the production of food emulsifirs based on rapeseed oil. Storage and Processing of Farm Products. 2020;(4):177-186. (In Russ.) https://doi.org/10.36107/spfp.2020.392
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