STUDY OF INFLUENCE CHEMICAL TRANSESTERIFICATION ON QUALITY INDICATORS FATS
Abstract
One of the main directions of development of fat-and-oil industry of the Republic of Belarus for the near future is improvement of technological processes by the introduction of progressive methods of producing modified fats. This will improve the performance of domestic enterprises, improve the quality and expand the range of the produced oil products. An excellent opportunity to create fat compositions relevant current safety requirements, opens the transesterification process that is widespread in many developed countries of the world. This article is devoted to the research of the influence of technological factors of chemical transesterification on physicochemical and rheological properties of modified fats.
About the Authors
A. V. Pchelnikova
РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»
Belarus
Belarus
V. N. Babodey
РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»
Belarus
Belarus
K. I. Zhakova
РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»
Belarus
Belarus
References
1. Арутюнян, Н.С. Лабораторный практикум по технологии переработки жиров / Н.С.Арутюнян [и др.]. - М.: Агропромиздат, 1991. - 160 с.
Review
For citations:
Pchelnikova A.V., Babodey V.N., Zhakova K.I. STUDY OF INFLUENCE CHEMICAL TRANSESTERIFICATION ON QUALITY INDICATORS FATS. Food Industry: Science and Technology. 2016;(4):29-37. (In Russ.)
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