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Information × Registration Number 0215U002201, 0112U001084 , R & D reports Title Elaborating the Scientific Fundametais of Lipides and Proteins Extraction from Oil Raw Materiais and the Methods of Their Quality popup.stage_title Head Munk Valerii, Registration Date 20-02-2015 Organization National university of food technologies popup.description2 The purpose of research is to optimize oil extraction process using heat treatment m'yatky seeds in electric and electromagnetic fields, and developing methods for detecting fraud vegetable oils. Improved theoretical framework and developed to optimize the process of extracting lipids and proteins from oilseeds. Installed the effects of microwave processing of raw materials and oil on the chemical composition of vegetable oils and content of biologically active substances. The methods were tested and revealed of vegetable oils. Revised methods for extracting proteins from oilseed meal. Developed by: technological scheme of kupazhovanyh fat using nut oils obtained by pressing method, balanced fatty acid composition for the modified process scheme margarine production; a computer program that allows you to define a set of mixed fatty fats from fatty acid composition of individual fats and oils. The structure of fatty acids of vegetable oil before and after microwave treatment; found that microwave treatment does not change the content of trans-isomers of fatty acids in them. Reviewed composition sterolovoyi fraction of animal fats, showed no atherogenic 7 dehidroholesterolu in native fats. It is established that the power of the microwave treatment does not affect the value of the induction period of oxidation. The obtained values of constants k7 · 10-4 = 18,5 dm 3 · mol-1 · s-1 and k7 · 10-4 = 18,5 dm 3 · mol-1 · s-1 = 15.7 indicate that oil walnut contains a complex of antioxidants, which structure the activity perevyschuyuye similar set of pumpkin oil. The value of the parameter kp2 / k7 confirms the previous conclusion on the rate obryvannya chains on molecules inhibitors studied oils. Selected safe antioxidants to prevent spoilage oils: propolis, propolis flavonoids, rosemary, curcumin and powdered Chaga mushroom body; tested their effectiveness under conditions of accelerated oxidation. We found correlation equations depending shelf life kupazhovanyh fat storage temperature of the product, the total content of tocopherol isomers and ?-carotene content in it. Product Description popup.authors Іванов С. В. Арсеньєва Л. Ю. Гулевата М. А. Дербугова Г. Л. Задкова О. С. Королюк Т. А. Мартиненко Т. А. Носенко Т. Т. Радзієвська І. Г. Савчук Ю. Ю. Усатюк С. І. Шеманська Є. І. popup.nrat_date 2020-04-02 Close