Кuznetsova L. Technology of modified fats by solvent fractionation

Object of study: fractionation technology of tropical oils. The aim of investigations: to create a scientific basis of solvent fractionation technologies with using ethanol that will allow producing high-quality fractions of tropical oils. Methods: Standard methods, method of differential scanning calorimetry, mathematical methods using software Microsoft Excel, Statistica and MathCad. Scientific novelty: the use of ethanol as a solvent for domestic solvent fractionation of tropical oils and determine patterns of influence of process parameters on the yield and the quality of the fraction of tropical oils. Theoretical and practical results: a scientific basis for the development of technology solvent fractionation tropical oils using new solvent - ethanol have been created; solvent fractionation process parameters which have influence onto physicochemical characteristics of the obtained fractions of tropical oils have been identified by experimental investigations; statistical models of solvent fractionation of tropical oils have been created on the basis of kinetic studies; rational technological conditions have been defined; by physico-chemical studies of the properties of the obtained fractions of tropical oils is proved that the obtained fractions of tropical oils can be used in the production of margarine, butter fat substitutes, cocoa butter equivalents, soap; draft technical specifications for the middle fraction of palm oil have been created; scientific basis for solvent fractionation technology tropical oils using ethanol have been developed. The degree of implementation: at JSC "Gomel fat factory" (Belarus) technology have been tested solvent fractionation of palm oil using ethanol and obtained fractions used for the production of margarine, soap; in a test laboratory of "Creative" (Ukraine) investigated samples of soft margarine and milk fat substitute produced with the addition of palm oil fractions obtained; results of the thesis are used in the educational process in department of fats and fermentation products technology of NTU "KPI" with training in the direction 6.051701 "Food Technology and Engineering", specialty 7.05170102 "Technology of fats and fat substitutes" in the teaching of disciplines "technology of industry" and "Modern Trends in fats processing technology development. "Scope of usage: Fat industry and adjacent.