STRUCTURE FORMATION AND DISPERSNІY ANALYSIS BUTTER, FINISHED WITH HIGH CYCLIC PRESSURE
Abstract
Objective – research and comparative analysis of the structure of butter produced both by traditional technology (transformation high-fat cream) and by technology using highpressure cycle. The object of study – samples of butter 72,5 % fat, sweet-cream, peasant, DSTU 4399:2005 "Butter. Specifications" high-pressure cycle processed directly after the butter with butter-forming. In the performance used photography microstructure of butter, processing the images to a computer program using discrete Markov chains, statistical analysis of results and synthesis. Butter processing performed on the experimental complex for processing food under high pressure developed sequence diagram: the value of the maximum pressure of 200 to 350 MPa; processing time – from 5 to 20 minutes; pulse rate with increasing pressure of 1, 5, 10 MPa/s and speed while reducing the pressure pulse 250, 20, 5 MPa/s. Number of cycles - from 1 to 5. Got dispersion characteristics of the samples, the spatial area, spatial perimeter, roundness, lengthy, diameter Feret, compactness equivalent diameter of the fat globules, particles of moisture and air bubbles respectively. It is established that processing of cyclic high pressure of butter leads to changes in its structure – reducing internal free surface nanopores fat phase, which hinders access of oxygen in nanopores glycerides and increases resistance to oxidation. Processing cyclical high pressure inhibits the hydrolysis of fats, helps reduce the depth of peroxidation of fat and therefore reduces the activity of formation of secondary oxidation products, which improves the quality and biological value of butter for consumers.
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