Удосконалення технології жирових систем зі зниженим вмістом транс-ізомерів жирних кислот для маргаринів
Вантажиться...
Дата
2019
Автори
ORCID
DOI
Науковий ступінь
кандидат технічних наук
Рівень дисертації
кандидатська дисертація
Шифр та назва спеціальності
05.18.06 − технологія жирів, ефірних масел і парфумерно-косметичних продуктів
Рада захисту
Спеціалізована вчена рада Д 64.050.05
Установа захисту
Національний технічний університет "Харківський політехнічний інститут"
Науковий керівник
Некрасов Павло Олександрович
Члени комітету
Демидов Ігор Миколайович
Ульєв Леонід Михайлович
Арутюнян Тетяна Володимирівна
Ульєв Леонід Михайлович
Арутюнян Тетяна Володимирівна
Видавець
Національний технічний університет "Харківський політехнічний інститут"
Анотація
Дисертація на здобуття наукового ступеня кандидата технічних наук за спеціальністю 05.18.06 – технологія жирів, ефірних масел і парфумерно-косметичних продуктів. – Національний технічний університет "Харківський політехнічний інститут", Харків, 2019. Дисертацію присвячено удосконаленню технології жирових систем зі зниженим вмістом транс-ізомерів, що дозволяє на їх основі виробляти маргарини підвищеної харчової цінності. Встановлено основні закономірності кінетики біокаталітичного переетерифікування триацилгліцеринів під дією ферментного препарату Novozym 40086 та біокаталітичного гліцеролізу триацилгліцеринів, збагачених омега-3 поліненасиченими жирними кислотами. Визначено константи швидкостей прямих і зворотних реакцій, що протікають у реакційних системах, а також константи рівноваги кожної з них. Розраховано термодинамічні параметри біокаталітичних процесів, на яких ґрунтується технологія виробництва жирових систем зі зниженим вмістом транс-ізомерів. Встановлено раціональні значення основних параметрів біокаталітичного
переетерифікування жирів під дією ферментного препарату Novozym 40086. Отримано математичну модель, яка дозволяє на основі даних про компонентний склад жирової сировини прогнозувати вміст твердої фази в продуктах біокаталітичного переетерифікування. Розроблено математичну модель, яка дозволяє, виходячи з рецептурного складу олеогелів, прогнозувати їх термостабільність. Розроблено технічні умови на новий вид м'якого маргарину зі зниженим вмістом транс-ізомерів жирних кислот. Результати роботи впроваджено у навчальний процес кафедри технології жирів та продуктів бродіння НТУ "ХПІ".
The thesis for a candidate of technical science degree by speciality 05.18.06 – technology of fats, essential oils and perfume-cosmetic products. – National Technical University "Kharkiv Polytechnic Institute", Kharkiv, 2019. Fat-based foods are an integral part of a person's daily diet. The vast majority of solid fats in the formulations of margarine products are produced by the method of partial hydrogenation, which leads to the formation of a large number of transisomers of fatty acids in their composition. The results of many studies have shown that the consumption of fats, which contain an excessive amount of trans-isomers of fatty acids, adversely affects the human body. The connection between the consumption of these fats and the increased risk of cardiovascular disease and metabolic disorders has been proved. In particular, they block the action of high-density lipoproteins, initiating the deposition of cholesterol plaques on the walls of human blood vessels, provoking the development of atherosclerosis. Therefore, solving the problem of reducing the content of trans-isomers in food is an urgent task today for the fat and oil industry of Ukraine. The dissertation is devoted to the improvement of the technology of fatty systems with reduced content of trans fatty acids, which allows to produce margarines of increased nutritional value. Based on the analyzed scientific and technical information on current trends in the production of fatty products, it has been established that the spread of the concept of healthy nutrition stimulates the demand of the population for safe products with high nutritional value. The basic regularities of kinetics of biocatalytic interesterification of triacylglycerols under the action of Novozym 40086 and biocatalytic glycerolysis of triacylglycerols enriched with omega-3 polyunsaturated fatty acids have been determined using mathematical modeling. The rate constants of the forward and reverse reactions occurring in the reaction systems and the equilibrium constants of each of them have been determined. Based on the obtained data, the thermodynamic parameters of biocatalytic processes, based on the technology of production of fat systems with reduced content of trans isomers, have been calculated. The rational values of the basic parameters of biocatalytic interesterification of fats under the action of the enzyme preparation Novozym 40086 have been established: temperature 62 °C, reaction time 368 minutes. A mathematical model has been obtained that allows to predict the solid phase content of biocatalytic interesterification products, which is one of the most important ways of estimating their consistency, based on data on the component composition of fat. The developed model allows to solve the inverse problem - based on the target consistency of the fat product to find its re-pattern. The possibility of improving the composition and properties of fatty systems with reduced content of trans-isomers by fractionation of biocatalytic interesterification product has been shown. A mathematical model has been developed that allows to predict their thermal stability based on the prescription composition of oleogels. The rational values of the mass fractions of oleogel components have been determined: the content of beeswax is 3.27 wt%; the content of tripalmitin 3.07 wt% and the content of monoacylglycerols 4.70% wt. At these values, the maximum value of the coefficient of thermal stability is reached. Soft margarines based on fatty systems with reduced trans-isomer content have been shown to have increased resistance to microbial spoilage. It has been established that the shelf life of the developed types of margarines is up to 60 days at a storage temperature of +10 ºС (conditions of the household refrigerator). The results of the work were introduced into the educational process of department of technology of fats and fermentation products of National Technical University "Kharkiv Polytechnic Institute". Specifications for a new type of soft margarine with reduced content of trans-isomers of fatty acids have been developed. The developed technology makes it possible to solve an important socioeconomic problem of providing the population with high quality fatty products. The economic feasibility of manufacturing of these products is justified by the social effect of their consumption, aimed at improving the health of population of Ukraine.
The thesis for a candidate of technical science degree by speciality 05.18.06 – technology of fats, essential oils and perfume-cosmetic products. – National Technical University "Kharkiv Polytechnic Institute", Kharkiv, 2019. Fat-based foods are an integral part of a person's daily diet. The vast majority of solid fats in the formulations of margarine products are produced by the method of partial hydrogenation, which leads to the formation of a large number of transisomers of fatty acids in their composition. The results of many studies have shown that the consumption of fats, which contain an excessive amount of trans-isomers of fatty acids, adversely affects the human body. The connection between the consumption of these fats and the increased risk of cardiovascular disease and metabolic disorders has been proved. In particular, they block the action of high-density lipoproteins, initiating the deposition of cholesterol plaques on the walls of human blood vessels, provoking the development of atherosclerosis. Therefore, solving the problem of reducing the content of trans-isomers in food is an urgent task today for the fat and oil industry of Ukraine. The dissertation is devoted to the improvement of the technology of fatty systems with reduced content of trans fatty acids, which allows to produce margarines of increased nutritional value. Based on the analyzed scientific and technical information on current trends in the production of fatty products, it has been established that the spread of the concept of healthy nutrition stimulates the demand of the population for safe products with high nutritional value. The basic regularities of kinetics of biocatalytic interesterification of triacylglycerols under the action of Novozym 40086 and biocatalytic glycerolysis of triacylglycerols enriched with omega-3 polyunsaturated fatty acids have been determined using mathematical modeling. The rate constants of the forward and reverse reactions occurring in the reaction systems and the equilibrium constants of each of them have been determined. Based on the obtained data, the thermodynamic parameters of biocatalytic processes, based on the technology of production of fat systems with reduced content of trans isomers, have been calculated. The rational values of the basic parameters of biocatalytic interesterification of fats under the action of the enzyme preparation Novozym 40086 have been established: temperature 62 °C, reaction time 368 minutes. A mathematical model has been obtained that allows to predict the solid phase content of biocatalytic interesterification products, which is one of the most important ways of estimating their consistency, based on data on the component composition of fat. The developed model allows to solve the inverse problem - based on the target consistency of the fat product to find its re-pattern. The possibility of improving the composition and properties of fatty systems with reduced content of trans-isomers by fractionation of biocatalytic interesterification product has been shown. A mathematical model has been developed that allows to predict their thermal stability based on the prescription composition of oleogels. The rational values of the mass fractions of oleogel components have been determined: the content of beeswax is 3.27 wt%; the content of tripalmitin 3.07 wt% and the content of monoacylglycerols 4.70% wt. At these values, the maximum value of the coefficient of thermal stability is reached. Soft margarines based on fatty systems with reduced trans-isomer content have been shown to have increased resistance to microbial spoilage. It has been established that the shelf life of the developed types of margarines is up to 60 days at a storage temperature of +10 ºС (conditions of the household refrigerator). The results of the work were introduced into the educational process of department of technology of fats and fermentation products of National Technical University "Kharkiv Polytechnic Institute". Specifications for a new type of soft margarine with reduced content of trans-isomers of fatty acids have been developed. The developed technology makes it possible to solve an important socioeconomic problem of providing the population with high quality fatty products. The economic feasibility of manufacturing of these products is justified by the social effect of their consumption, aimed at improving the health of population of Ukraine.
Опис
Ключові слова
автореферат дисертації, біокаталіз, переетерифікування, кінетика, оптимізація, олеогель, маргарин, biocatalyst, interesterification, kinetics, optimization, oleogel, margarine
Бібліографічний опис
Гудзь О. М. Удосконалення технології жирових систем зі зниженим вмістом транс-ізомерів жирних кислот для маргаринів [Електронний ресурс] : автореф. дис. ... канд. техн. наук : спец. 05.18.06 / Ольга Миколаївна Гудзь ; [наук. керівник Некрасов П. О.] ; Нац. техн. ун-т "Харків. політехн. ін-т". – Харків, 2019. – 20 с. – Бібліогр.: с. 15-16. – укр.