The influence of physico-chemical methods on the process of ostrich fat warming

• Published in: IOP conference series. Earth and environmental science Vol. 640; no. 4; pp. 42007 - 42013
• Main Authors: Gorbacheva, M V, Tarasov, V E, Kalmanovich, S A, Esepenok, K V
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.02.2021
• Subjects: Animal fat; Aqueous solutions; Crosslinking; Electrochemistry; Electrolysis; Energy consumption; Expulsion; Fatty acids; Heat treatment; Heat treatments; Industrial wastes; Melting point; Melting points; Optimization; Raw materials; Water consumption
• DOI: 10.1088/1755-1315/640/4/042007
• ISSN: 1755-1307

The work is devoted to the study of the influence of technological parameters and optimization of the duration of the process of fat extraction in the presence of electroactivated liquid. The introduction of innovative technologies that allow the rational use of animal fats. The proposed new technical solutions are aimed at obtaining fat with a controlled melting point, high yield and consumer properties, reducing water consumption, energy consumption and industrial waste, reducing the environmental load on the environment. The foregoing gave reason to consider the chosen area of research quite promising. A catholyte with desired properties, obtained by electrolysis of an aqueous solution of NaCL with a mass fraction of 4 g/ 100 cm3, was used as the aqueous phase in wet ejection. The main technological factors were chosen pH of the electroactivated medium, the temperature of the expulsion of raw fat and the duration of the process. It has been revealed that the use of an electrochemical activated medium in wet fat pushing of fat reduces the risks of the formation of free fatty acids and cross-linking compounds. Due to the complex effect of physical and chemical factors, the process of fat extraction without loss in yield of the final product has been intensified. Reducing the duration of heat treatment of raw materials helps to prevent deep hydrolysis of fat and improves the quality of melted fat.