Uman NUH | today: 01/26/2023

Application of the method of transit calorimetry in the study of phase transformations of milk fat

Author(s) Федоров В. Г., , ,
Кепко О. І., , ,
Кепко В. М., , ,
Category The Agronomy
year 2022 issue Issue 100. Part 1
pages 155-160 index UDK 116.502.7
DOI 10.31395/2415-8240-2022-100-1-155-160 (Link)
Abstract Technological calculations use the so-called effective heat capacity of dairy products, which may include changes in enthalpy due to the heat of phase transformations of individual components of the product, the use of the rule of additivity can lead to significant errors. The application of the method of transit calorimetry, described in this article, provides an opportunity to deepen knowledge about the fuzzy phase transition in dairy products, clarify information about technological and thermophysical characteristics of products, establish links between them, reduce energy and material resources per unit of finished product detect counterfeit dairy products. Technologies for processing, transportation and storage of dairy products require high costs of different types of energy and material resources. Timely and accurate information on technological and thermophysical characteristics of raw materials, intermediate and finished products during recipe, technological and process calculations, as well as directly during production helps reduce energy, raw materials and materials per unit of finished product. Milk fat (MF) is the main nutrient and energy component of all whole milk products, its content in the product belongs to the main technological characteristics. The existing standardized method for determining the mass fraction of fat in milk, dairy products and canned food - Gerber's acid method – requires a certain qualification of the laboratory assistant and a significant expenditure of time and resources. Therefore, it is important to find methods for rapid determination of the proportion of fat and other components of dairy products, for example, on the basis of establishing links between technological and thermophysical characteristics of the product. The result of the work is to determine the probable quantitative characteristics of the heat capacity of total milk fat, and due to phase transformations, the proportion of solid phase, their blurring and hysteresis
Key words milk fat, heat capacity, phase transition, transit colorimetry, thermoelectric thermostat, thermometer
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