Major tasks of study of discipline «Rheology of food products».

TOPIC 1. INTRODUCTION

Lecture 1

Subject and objectives of the discipline

Plan of the lecture:

1. The main tasks of study of discipline «Rheology of food products»

2. The role of the rheology of food products in ensuring the control, management and quality control of raw materials and finished products

Purpose of the lecture: the study of the theoretical foundations of rheology of food products as part of the science of physical-chemical mechanics of food production.

Major tasks of study of discipline «Rheology of food products».

The subject of study of discipline «Rheology of food products» are food materials animal and vegetable origin (meat, fish, milk, grain, vegetables, fruit and others), and also food composition consisting of two or more components, with the addition of various additives or without them (meat and offal fillings, pies, prepared foods, pastry, confectionery and other mass).

The main tasks of study of discipline «Rheology of food products» are:

- the study of the theoretical foundations of rheology of food products as part of the science of physical-chemical mechanics of food production:

- studying bases of structure formation food masses (products) and the behavior of food materials in the processes of technological processing;

- studying of the basic structural-mechanical characteristics of food products and their impact on the quality of finished products;

- study of mechanical models and their practical application for simulation in the development of new real food products;

- study of methods and devices for detection of structural-mechanical characteristics of food products;

- acquaintance with the rheology of calculations of separate elements of process equipment;

- the study of the basic directions in the field of optimization, control and management of technological processes in order to obtain high quality products.

The most complete picture of some of the significant aspects of the quality of the product can give a group of physical properties, which shows the dependence of biological and chemical composition (formulation) and internal structure (product structure). Small changes in these defining characteristics must cause significant changes of the values of the properties registered by tools. The characteristics of the raw materials determine the basic characteristics of finished products. To one of the groups of such indicators include structural-mechanical (rheological) properties.

2 The role of rheology in ensuring the control, management and quality control of raw materials and finished products. Food production at a modern level, which includes a big amount of different technological processes is impossible without the use of tool (objective) of measurement methods and instrumentation for monitoring, regulation and control of quality of raw materials and finished products. In this important and responsible role to play rheology, as the science dealing with the issues of structure formation food materials, the study of structural-mechanical properties, development of new methods and devices for them.

Recycling of different food materials is accompanied by complex physical-chemical, biological and mechanical processes, the study of which allows to organize an effective and objective rheological control and management of technological cycles of production. Most of the processes in the food industry is connected with processing of disperse systems, suspensions, colloidal solutions, various elastic-plastic-viscous materials. Rheological studies allow for a deeper understanding of the physics of the phenomena that occur when processing food materials.

Rheological properties can be used in calculations required when creating a new machine designs and reconstruction of existing, and to select the most efficient regimes of equipment operation and optimum technological schemes of production, to use as a controlled parameters when creating the automated control systems of machines, units, manufacturing areas, for automated quality control. Rheology allows you to manage the structure and quality of products by introducing supplements, changes modes and methods of mechanical and technological processing.

Issues of structure formation food materials, the study of the structural-mechanical (rheological properties, development of new methods and devices of their definition is engaged in rheology. Developed and offered for implementation in industry devices allow to install them locally or directly in the technological equipment, technological process of processing of raw materials. Operational collection of information on the quality of raw materials at the stages of its receipt, processing and production of finished products on the basis of rheological characteristics using devices - all this provides the possibility of monitoring, regulation and control of quality of raw materials and finished products.

The most complete idea about the quality of the product give the properties defined by its structure. It is important that small changes in the product structure led to considerable fluctuation of those characteristics, which are determined with the help of instruments. These requirements to the greatest extent meet the structural-mechanical (the rheological properties of the product. As the controlling parameters can be used structural-mechanical (the rheological properties of raw materials - shear (the shear viscosity, penetration and others), compression (adhesion, stickiness, plasticity and others) and surface (the force of friction coefficient of the external friction and others).

Using instruments that can measure some indicators (specification) structural-mechanical (the rheological properties of raw materials before, during and after carrying out of technological operations or processes. Further, comparing the received data with the optimum reference values of indicators, conduct their analysis, identifying deviations, i.e. to control. In the case of a significant deviation indices from the set to carry out the operative measures in the technological parameters of mining.

When applying the instruments for the measurement of controllable parameters directly in the process, you can control the change of these indicators, and change them to achieve the desired values, i.e. to regulate them directly during the implementation process.

The quality of the finished product depends not only on the quality of raw materials, but also on the quality of execution of all technological processes at the stages of its production. This is possible with the installation of the devices, capable to monitor changes in the indices of raw materials in the stream, directly at all technological operations of production.

Gathering information on the indicators of raw materials from all operations of technological process of production and a further comparison with the specified reference indicators of finished products allow you to control the whole, to regulate and manage these indicators. The result of all the activities it is possible to make products that meet all indicators of the standard, i.e. to produce high quality standard products.

Currently, on the basis of the results achieved in the science, technology and engineering rheology, it becomes possible to create automated complexes, systems for the production of food products with standard quality indicators.

The role of the rheology of food products is that, using as a monitoring indicators structural-mechanical properties of products, and instrumental (objective) methods and instruments of operational control, it becomes possible to provide the control, regulation and quality control of raw materials and finished products.

Checklist

1. The main tasks of study of discipline «Rheology of food products»

2. The role of the rheology of food products in ensuring the control, management and quality control of raw materials and finished products

Lecture 2

Date: 2015-12-24; view: 994