Chervonyi V. Improvement of the process of the emulsification of fat by ultrasound and and its apparatus execution

Object - the process of emulsification of dietary fat with ultrasound to produce water-in-oil emulsion. The purpose - improving the process of ultrasonic emulsification of fats and its hardware registration. Methods of researches - analytical, theoretical and experimental with use of instrumentation of corresponding accuracy, standard techniques of research of food raw materials, modern methods of mathematical statistics, the correlation analysis and computer technologies. Scientific novelty - scientific feasibility and efficiency of the process parameters of ultrasonic emulsification of food rendered pork fat, scientifically substantiated and confirmed experimentally the dependence of the duration of ultrasonic treatment on the parameters of ultrasonic oscillatory system, the geometric dimensions of capacity, performance materials and its quantity, found that the ultrasonic frequency and duration of treatment have a decisive influence on the distribution and the minimum average diameter of fat globules in the emulsion to obtain an equation depending on the influence of specific energy of ultrasonic treatment on the geometric parameters of fat globules of the dispersed phase. Results are introduced at the enterprises of the food-processing industry and educational process. Use area - enterprises of the food-processing industry and a restaurant economy.