Belinskaya A. Technology of blended oil of enhanceable biological value

The object of investigation: technology blended vegetable oils for updating of their functional and technological properties. The work purpose: a substantiation and "know-how" working out blended oils of the raised biological value enriched b-carotine, with balanced maintenance PSFA w-3 and w-6 groups and the increased period of storage. Research methods: Taste analysis, physical and chemical and quality indicators of vegetable oils, biomass Blakeslea trispora, solutions b-carotine, mayonnaise is defined on standard to techniques; oxidising stability - on the accelerated method of "active oxygen" and at a room temperature under condition of light and air easy approach; contents of metals - by means of a method of rentgeno-fluorescent spectroscopy; fat acid structure of oils - a method of a gazo-liquid chromatography; firmness emulsion - by a standard technique; Mathematical methods are applied to experiment and data processing planning with use of software packages МathCad, Місrosoft Ehsel і Statistica. Theoretical and practical results: the technology of reception blended oils of the raised biological value is developed. The specifications and technical documentation project on a new kind of a product - blended vitaminized oil is developed. Scientific novelty: dependence of size of the period of an induction of oxidation "b-carotine microbiological in oil" from the maintenance hydroperoxides, a moisture, and tocopherol is established. The equations which describe dependence of a period of storage "b-carotine microbiological in oil" at different temperatures from the induction period of oxidation at 85 °С are received; quantitative dependences of size of the period of an induction of oxidation sesame oils from the maintenance and a parity of its antioxidants (sesamol, sesamine and tocopherol) are defined; Sizes of the relation of factors of speed of continuation and breakage of chains free-radical reactions to molecules of antioxidants blended oils of the increased period of storage and the raised biological value on the basis of researches kinetics oxidations are calculated; mutual influence of natural antioxidants blended oils (sesamol and sesamine) and b-carotine in braking of oxidising damage triacilglicerins vegetable oils is established. Novelty of technical decisions is confirmed by patents of Ukraine for useful model. Introduction degree: results of dissertational work are used in educational process of chair of technology of fats and products of fermentation NTU "KhPI" by preparation of experts in a direction "Food technology and engineering" on a speciality 7.091705"Technology of fats and Fermentation products ". Test blended oils of the raised biological value and mayonnaise on its basis in test laboratory UkrNDIOZh UAAN (Kharkov) is conducted. Use sphere - oil-fat and food-stuff industry.