Changes in the Hydro-mechanical and Thermo-physical Characteristics of Liquid Food Products (for Example, Milk) under the Influence of Natural Surfactants

Changes in the Hydro-mechanical and Thermo-physical Characteristics of Liquid Food Products (for Example, Milk) under the Influence of Natural Surfactants

Yuriy BіlonogaVolodymyr Stybel Enrico Lorenzini Oksana Maksysko Uliana Drachuk  

Faculty of Food Technologies and Biotechnology, Stepan Gzytsky Natoinal University of Veterinary Medicine and Biotechnologies Lviv, 50 Pekarska, Lviv 79010, Ukraine

Department of Industrial Engineering, Alma Mater Studiorum-University of Bologna, viale Risorgimento 2, Bologna 40136, Italy

Faculty of Veterinary Medicine, Stepan Gzytsky Natoinal University of Veterinary Medicine and Biotechnologies Lviv, 50 Pekarska, Lviv 79010, Ukraine

Lviv Institute of Economy and Tourism Lviv, Menzinsky 8, Lviv 79007, Ukraine

Corresponding Author Email: 
yuriy_bilonoha@ukr.net
Page: 
21-27
|
DOI: 
https://doi.org/10.18280/ti-ijes.630103
Received: 
20 January 2019
|
Accepted: 
22 March 2019
|
Published: 
31 March 2019
| Citation

OPEN ACCESS

Abstract: 

The surface properties of vegetable oils are investigated. It is shown that the investigated vegetable oils at the interface between the liquid-gas, liquid-solid surfaces, liquid-liquid behave as surface-active substances for milk. It is shown that the hydromechanical characteristics of milk are changing, which moves in the pipeline or apparatus, namely in the boundary layer under the influence of plant surface-active substances (surfactants). It is shown that the reduction of the surface tension coefficient minimizes the thickness of the boundary layer A in the system wall of the pipeline-milk, which means that it increases the average flow velocity in it and as a consequence, such a system is capable of effectively transmitting the amount of heat. A numerical range of the surface criterion for milk was found for adding surfactants.

Keywords: 

vegetable oils, average thickness of the laminar boundary layers, surface number, surfactants, coefficient of surface tension

1. Introduction
2. Problem Formulation
3. Results
4. Conclusions
  References

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