INVESTIGATION OF THE DYNAMICS OF THE VISCOSITY OF MODEL SYSTEMS OF THE CROQUETTE MASS BASED ON FLOUR AT HYDROTHERMAL PROCESSING

  • Tetyana Khaustova Kharkiv State University of Food Technology and Trade, Ukraine
  • Natalia Fedak Kharkiv State University of Food Technology and Trade, Ukraine
  • Svetlana Andrieieva Kharkiv State University of Food Technology and Trade, Ukraine
  • Aliona Dikhtyar Kharkiv State University of Food Technology and Trade, Ukraine
Keywords: croquette mass, based on flour, viscosity, rotation viscosimeter, hydrothermal processing, shift value

Abstract

The aim of the research is to study a behavior of the viscosity of model systems of the croquette mass, based on flour, in the wide diapason of shift velocities depending on temperature and duration of hydrothermal processing (HTP). Realization of this aim allows to get products with set parameters of quality and safety, provides the rational use of raw material resources, reduces the labor intensity of the technological process of making culinary products of the croquette mass.

It was found out, that a temperature and duration of HTP have an essential influence on formation of rheological characteristics of the croquette mass. It was revealed, that model systems reach the maximal viscosity at temperature 70 ºС in 20...30 min, at 80 ºС – in 5...10 min. But the structure formation finishes at 70 ºС in 20 minutes, at 80 ºС – in 10 minutes. Research data allow to reveal a possibility of regulating rheological characteristics of the croquette mass, based on flour, at the expanse of varying HTP parameters. It provides prognostication of a behavior and set form stability of the croquette mass at the contact with the technological equipment at making culinary products.

Prospects of further studies in this direction are the investigation of an influence of technological factors of HTP on the form stability and structural-mechanical characteristics of the croquette mass, based on flour.

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Author Biographies

Tetyana Khaustova, Kharkiv State University of Food Technology and Trade

Department of Food Technology

Natalia Fedak, Kharkiv State University of Food Technology and Trade

Department of Food Technology

Svetlana Andrieieva, Kharkiv State University of Food Technology and Trade

Department of Food Technology

Aliona Dikhtyar, Kharkiv State University of Food Technology and Trade

Department of Food Technology

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Published
2019-02-01
How to Cite
Khaustova, T., Fedak, N., Andrieieva, S., & Dikhtyar, A. (2019). INVESTIGATION OF THE DYNAMICS OF THE VISCOSITY OF MODEL SYSTEMS OF THE CROQUETTE MASS BASED ON FLOUR AT HYDROTHERMAL PROCESSING. EUREKA: Life Sciences, (1), 21-27. https://doi.org/10.21303/2504-5695.2019.00832
Section
Food Science and Technology