Вестник МГТУ. 2018, №3.

Талейсник М. А. и др. Технология мучных кондитерских изделий с использованием эмульсии… 508 The suspension was processed under the conditions of combined action of hydrodynamic and acoustic cavitation with different intensity of ultrasound exposure: – at the minimum intensity of ultrasound exposure I min = 0.16·10 6 cm 2 ·s –3 ; – at the maximum intensity of ultrasound exposure I max =1.24·10 6 cm 2 ·s –3 . It was found out that at the minimum intensity of ultrasound exposure I min = 0.16·10 6 cm 2 ·s –3 with an increase in the duration of cavitation treatment, the amount of undissolved sugar in the emulsion decreases, while the emulsion temperature rises from 28 to 45 °C (Fig. 4). Fig. 4. Change in the amount of undissolved sugar in the emulsion preparation during cavitation at the minimum intensity Рис. 4. Изменение количества нерастворенного сахара в эмульсионном препарате при кавитации при минимальной интенсивности At the maximum intensity of ultrasound exposure I max = 1.24·10 6 cm 2 ·s –3 the optimal duration of ultrasonic treatment is 7 minutes, during which the maximum dispersion of all three phases (S-L-G) (the particle size of the solid phase does not exceed 10 microns) is provided and the stability of the emulsion structure is improved, which is confirmed by a decrease in the amount of undissolved sugar and formed foam (Fig. 5). The temperature of the emulsion does not exceed 36 ° C. Fig. 5. Change in the amount of undissolved sugar and foam depending on the method and duration of the emulsion preparation process Рис. 5. Изменение количества нерастворенного сахара и пены в зависимости от способа и продолжительности процесса приготовления эмульсии Studies of the structural and mechanical properties of the finished emulsion show that with the increase of cavitation processing time, an insignificant increase in the viscosity and mass density is obtained (Table 2). Table 2. Changes in the structural and mechanical properties of the emulsion as a function of time and type of cavitation treatment Таблица 2. Изменения структурных и механических свойств эмульсии в зависимости от времени и типа кавитационной обработки Indicator Samples of the emulsion HDC* 5 min HDC 5 min + AC** 5 min HDC 5 min + AC 7 min Density, kg/m 3 700 760 780 Viscosity, Pa.s (at έ = 10 s –1 and temperature 30 ºС) 2.10 2.35 2.50 Notes. * HDC – hydrodynamic cavitation; ** AC – acoustic cavitation. As a result of further studies, it was established that the use of emulsion obtained through cavitation processing intensifies the central subsystem (preparation of the dough), which predetermines the possibility of obtaining finished products with specific properties. Evaluation of the quality of finished products showed that the taste and structural characteristics of the cookies prepared using the cavitation processing obtained emulsion were superior to those of the control sample prepared using the existing technology (Table 3).