Özet:

Capsulation as a technological principle can provoke an activation of innovative activity in food branch and become a cause of elaboration and introduction of new scientifically grounded technologies of raw material processing, creation of new commodity forms, comfortable in consumption, increase of production volumes and effectiveness of food production use, elaboration and application of the modern principally new technologies, technological processes, methods and equipment that in common can essentially influence the state and development of food technologies. The model of capsulation of liquids of different origin by extrusion method was elaborated taking into account the regularities of gravitation and using the methods of system analysis. Kinetics of capsule structure creation, regularities of getting round forms with different diameter were determined. The gotten regularities are the base of scientific-technological principles of getting oil-fat production, capsulated with thermo- and acid-stable properties.   It was theoretically proved, that the main factor that limits the process of drop formation and separation is a stage of formation of embryo and drop itself. The time of embryo and drop formation is much more (in 20 times approximately) than the time of bridge rupture. The presence of coat of capsulated liquids essentially influences the sizes of bridge and drop and the time of processes of drop formation and separation. At that, the increase of relative coefficient of surface tension in 3 times increases a drop radius in 1,6 time and full time of drop formation and separation in 2,5 times. The received equations can be used for experimental verification of the offered model of liquid drop formation and separation.

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