Вестник МГТУ. 2018, №3.

Вестник МГТУ. 2018. Т. 21, № 3. С. 505–512. DOI: 10.21443/1560-9278-2018-21-3-505-512 505 УДК 664.681 M. A. Taleysnik, T. V. Savenkova, E. A. Soldatova, S. Yu. Misteneva, I. I. Mizinchikova Technology of flour confectionery products using emulsion obtained in conditions of cavitation processing The idea of using the cavitation energy in food industry appeared in the middle of the last century, but due to absence of efficient machineries and developed process theory this method was not used. The attractiveness of using the effects of cavitation in the food industry lies in the possibility of a significant intensification of such most labour and energy-consuming processes as grinding, homogenization, dispersion, emulsification of food disperse systems. Nowadays, lots of works all around the world are dedicated to this phenomenon. This scientific direction has gained it's actuality with the world rate technic development allowing to create the more powerful machineries, capable to processing large volume of liquid. The development of new researching method has made the problem of using the cavitation energy – which has both hydrodynamic and acoustic nature – more attractive. The advantages of using the effects of cavitation on food media have been presented. The expediency of using cavitation in various sectors of the food industry: baking industry, meat industry and dairy industry has been proved. Specific examples have been given and the prospects of using this type of influence have been shown to ensure the stability of food emulsions. This study has shown how the change in the type, intensity and duration of the cavitation processing makes it possible to control the quality of the emulsion, test and finished bakery confectionery products. The optimal parameters of intensity and duration of ultrasound exposure have been determined: I max = 1.24·10 6 cm 2 ·s –3 , t = 7 minutes, during which the maximum dispersion of all three phases (S-L-G) has been provided and the stability of the emulsion structure has been improved, which is confirmed by a decrease in the amount of undissolved sugar and formed foam. It has been established that the physicochemical effect of high energies leads not only to a decrease in the entropy of the leading processes and technological systems in general, but also to an increase in production efficiency and quality stabilization of the finished product. Key words: emulsion, dispersion, suspension, cavitation, sugar cookies, bakery confectionery products . Introduction Recently, certain progress has been made in the development of fundamentally new mixer designs with cavitation technology standing out. In particular, there is the well-known technology of preparing baking dough using cavitation activated water followed by hydration-induced structuring of gluten proteins, which allows increasing specific volume and elasticity of bread, slowing down firming of bread and reducing the use of bakery improvers. Cavitation treatment of sugar-salt solutions before their mixing with the dough allows reducing the content of salt and sugar in the bread without changing the product taste and nutritional value [1–4]. In meat industry, studies were conducted on the use of cavitation for producing aromatic emulsions. It has been established that electrolytes (salt, phosphates) have a higher degree of dissociation in cavitation treated water compared to the untreated one, which makes it possible to reduce their quantity in cooked sausage formulations by 10–15 % in comparison to the standard dosage, and thus to improve the quality and environmental safety of the products [5–7]. Cavitation technologies have gained extensive use in the dairy industry. Samples of reconstituted raw materials using cavitation water treatment reveal a slight increase in the dry substances mass fraction, including protein, as well as the increase in their density and dynamic viscosity. The data on the dispersed composition of reconstituted milk has proven the ultrasonic cavitation efficiency on the balance of protein and lactose particles in terms of size: the proportion of particles with dimensions ranging from 202 to 243 nm increases, while the control sample is characterized by the predominance of particles of two size fractions (409 ± 10) nm and (174 ± 10) nm [8–10]. Thus, the cavitation action on the liquid allows obtaining high-quality technological food and biologically active solutions of extracts, emulsions and suspensions [11–12]. The purpose of the present study is to establish the possibility of controlling emulsion quality under conditions of cavitation processing and to determine its effect on the organoleptic, physical and structural- mechanical characteristics of sugar biscuits.