Nekrasov P. The scientifically-practical bases of functional fats technology

Object of study: functional fats technology. Aim of work: the creation of scientifically-practical bases of enzymatic energy-efficient production technologies of functional fats and food emulsions on their basis that have dietary and treatment-and-prophylactic properties. Investigation techniques: standard techniques; high temperature gas-liquid chromatography; X-ray diffraction analysis; differential scanning calorimetry; pulsed nuclear magnetic resonance; scanning electron microscopy; rotational viscometry; mathematical modelling, optimization and statistical processing of experimental data. Theoretical and practical results: the development of creation methodology of enzymatic functional and treatment-and-prophylactic fats technologies. The processes developed make it possible to solve important national economy problem of Ukrainian population health improvement. Scientific novelty: for the first time the mechanisms, fundamental kinetics principles and thermodynamic characteristics of enzymatic functional fats production processes were ascertained; with combining of genetic algorithms and neural networks methods the parameters of the enzymatic processes which underlay the production technologies of functional fats were optimized by end products yield maximization; on basis of mathematical modeling the fundamental principles of crystallization kinetics of diacylglycerols-enriched fats were specified; it was ascertained that the introduction of diacylglycerols into the food fat systems inhibited the process of polymorphic transformations; the mathematical models were developed which allowed to estimate the ?' form crystals content in functional fat products under given formulations, temperature, storage time, and to predict solid fat content at different temperatures under given fat base composition; it was established that the that the introduction of diacylglycerols into fat systems promoted formation of emulsions which had increased dispersion factor and structuredness degree, enhanced resistance to oxidative and microbiological deterioration. The technological novelty of researches was protected by patents of Ukraine. Introduction degree: the developed technologies passed experimental-industrial tests in the environment of public corporation "Ilyichevsk fat-and-oil enterprise", the results of researches were introduced into educational process of fats technology and fermentation products department NTU "KhPI". Branch of use: fat-and-oil and food industry.