Kishсhenko V. Improvement of modern control methods of quality in true and modified fats technology

The object of investigation: the techno-chemical control of natural and modified fats technology. Aim of work: improvement of parameters of the chemical composition, quality and control methods of natural and modified fats technology. Techniques of investigation: standard techniques; chromatographic methods; mathematical methods using programm software Galaxie, Agilent Technologies Chemstation, Microsoft Office Excel. Theoretical and practical results, novelty in science: The thesis concerns the development of modern control methods of quality and composition factor of fat-and-oil products, especially true and modified fats. The scheme of comprehensive approach to identification of butter fat including advanced determination method of general fatty acid composition, determination of general acylglycerol composition and method of oleic acid determination has been developed. It has been proved that simultaneous using of several analytical methods allowed to determine the blended oils composition, the presence of cocoa butter substitutes and equivalents in chocolate and detection of milk fat falsification by adding of other vegetable and animal fats. The method for qualitative and quantitative determination of squalene and waxes in oils by GC has been developed. Technological conditions of GC for squalene and waxes determination, namely gradient temperature programming, injector and detector temperature have been selected and optimized. The method allowing determining admixtures of different mineral oils in vegetable oils has been developed and validated for the first time. The practical value of investigation has been proved by development of normative documentation ? government standard of Ukraine 4602:2006 "Oils. The determination methods of wax-like substances". Level of approbation: the results of the work given have been introduced into technochemical control of inward raw materials in LLC "Khersones" and are used in educational process of the Dept. "Technology of Meat, Meat and Fat-and-Oil Products" National University of Food Technologies during preparing the students of the speciality 7.091705 "Technology of fats and fat substitutes". The point of usage: oil-fat and foodstuff industry.