THE USE OF ULTASONIC EXPOSURE AS THE FACTOR OF INTENSIFICATION OF DISPERSION PROCESS IN FOOD PRODUCTION
Keywords:
dispersion of food media, dispersion composition, ultrasonic exposureAbstract
The effective technological process of food production is associated with overcoming a number of obstacles, in particular one of the most time- and energy-consuming is a dispersion process. The intensification of this process helps to provide more efficient extraction of biologically active substances from primary resources, accelerate the maturing process, and improve consumer properties on the whole. Besides, it’s known that solid particles always resist external actions and a large part of them remains undisturbed when classical dispersion methods are used. Therefore, the search for new approaches to improvement of effectiveness of this process is required. The study presented in this paper tries to solve this problem. The authors examine the applicability of ultrasonic cavitational exposure as a factor of intensification of the dispersion process in beverage production. The description of main effects of ultrasonic exposure, which enable one to enhance the effectiveness of solid particles dispersion in fluids, is given. The results of studies on disperse composition of beverage samples, received according to traditional and modified technologies, with the use of ultrasonic cavitational exposure, are presented. The dispersing impact of ultrasound on the beverage system is evaluated with a help of indicators, which characterize not only the quality of colloidal particles, but also their quantitative relation. Special attention is paid to the data obtained by the method of laser dynamic light scattering. The article contains the research materials on consumer properties of beverages using the number method, the results of these studies prove the applicability of ultrasonic cavitational exposure for intensification of the dispersion process.
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