Özet:

Capsulation, as a technological principle, can provoke the activation of innovations in the food industry and cause the development and implementation of new scientifically substantiated technologies for processing the raw materials, creating new product shapes, convenient in the consumption, increasing production volumes and efficiency of food products, development and application of modern fundamentally new technologies, technological processes, techniques and equipment that collectively are able to significantly affect the state and development of food technologies. Taking into account the laws of gravity and the use of methods of systems analysis, we devised a model of capsule-formation of fluids, different in origin, by the method of extrusion. Kinetics of the formation of a capsular structure is defined, as well as the patterns for obtaining the spherical shapes of different diameter. The obtained regularities are the basis of scientific and technological principles of obtaining the capsulated oil and fat products with the thermo- and acid stable properties.It is demonstrated theoretically that the main factor that limits the process of formation and separation of a drop is the stage of germ formation and a drop in particular. Duration of the germ and drop formation is much longer (by about 20 times) than the time of a bridge breakaway. The presence in capsulated fluids of a shell significantly affects both the dimensions of a bridge and a drop and the time of the processes of forming a drop and its separation. In this case, an increase in the relative coefficient of surface tension by 3 times increases the radius of a drop by 1.6 times, and the overall time of the formation separation of a drop by 2.5 times. Resulting equations might be applied in the experimental verification of the proposed model for the formation and separation of a drop of fluid. Author Biographies Volodymyr Potapov, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051 Doctor of Technical Sciences, Professor, Head of Department Department of trade and refrigeration equipment and applied mechanics

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