Radzievska I. Development of technology of blending animal-vegetable fats of the promoted food value

Object of study: process of mixing of animal-vegetable fats and development of fatty and meat products with high food valuable. Purpose of study: development of the scientifically grounded technology of mixing of animal-vegetable fats optimized fatty acid composition with the prolonged term of storage. Methods of study: chemical, physical (IR-spectroscopy, GLC, NMR). Physicochemical quality characteristics of fats have been determined using standard methods; mathematical methods assisted of programmed packet Pascal and MathLab have been used for planning of experiments and processing of data. Theoretical and practical results, novelty: the kinetic parameters of mixing oxidation on the basis of animal fat rendered are determined. The quantitative dependence on storage life of mixing of animal-vegetable fat on mutual influence of natural antioxidants (tocopherols and ?-carotin) and fatty acid composition of product is established first. Reasonability application of vegetable oil for stabilization and improvement of qualitative composition of solid animal fat is scientifically grounded first. The program for rapid determination of quantitative composition of blend with the balanced fatty acid composition is developed. The express instrumental method of analysis is developed for determination of a few of adipose in the combined fatty products. The project of normative document on a new type of product is developed - blending fat. The novelty of researches are confirmed by Patents of Ukraine on a useful model. Level of approbation: putting and selling of experimental-industrial party of margarine products on Joint-stock Company of "Zaporozhian oliyagircombinat" are realized; experimental-industrial party of boiled constitutional sausages on the basis of mixed animal-vegetable fats on Joint-stock Company of "Kiev meatprocess factory" is produced. Branch of use: fat-and-oil and food industry.