Goralchuk A. Scientific foundation of whipped semi-finished products technologies for culinary and confectionery products with polyphase dispersed structure

The object of study - whipped semis technology for culinary and confectionery products polyphase disperse structure. The aim of the thesis is a scientific basis for the technology of semi-finished whipped culinary and confectionery products with a polyphase structure dispersed in the form of dry and liquid mixtures, the use of which allows intensifying the process of production, to ensure constant quality and safety performance of the finished products, to expand its product range. Research Methods - Theoretical thermodynamics methods, methods for determination of organoleptic, physical, chemical, functional and technological, structural and mechanical, microbiological parameters, design of experiments, systems analysis methods, mathematical data processing. Theoretically predicted and experimentally determined rational parameters of the functioning of the theoretical models produce technologically stable systems with polyphase disperse structure - Pickerіng stabilization (semi-finished whipped with cocoa butter), Pickerіng-steric stabilization (semi-finished dry whipped fat-containing), steric stabilization (semi-whipped with a mixture of sunflower oil and palm kernel, dry whipped nutty), by providing minimum conditions of growth of the free energy in the system by creating a potential barrier counteracting coalescence of dispersed particles, which provides a practical realization of products with different textural properties. Scientifically grounding and technology developed five semis whipped in the form of liquid and dry mixes for cooking and confectionery products polyphase disperse structure.