SU1605198A1 - Method of determining the time of readiness of creme-like whipped masses - Google Patents

Abstract

The invention relates to the baking and confectionery industry and can be used to automate the technological operation of churning cream in the production of flour confectionery products, in particular cream-like masses. The purpose of the invention is to improve the accuracy and reliability of the determination of the instant readiness of creamy cream masses. The non-contact method is used to study the surface structure and determine the moment of readiness of whipped creamy creamy masses. In this case, the surface of whipped creamy masses in the process of their manufacture is irradiated with acoustic signals with a frequency of 20 ... 100 kHz, the amplitudes of acoustic signals are measured at intervals of 1 min. Two subsequent values are compared, and the readiness of whipped cream masses is determined by the decrease in the amplitude of the reflected acoustic signal following the second cycle. 1 tab., 1 Il.

Description

The invention relates to methods for assessing the readiness of creamy whipped creamy masses and can be used to automate the process of churning cream.

The purpose of the invention is to improve the accuracy and reliability of determining the moment of readiness of creamy whipped cream masses.

When implementing the method, the surface of whipped creamy masses in the process of their manufacture is irradiated with acoustic signals with a frequency of 20-100 kHz, amplitude and intensity of the acoustic signals reflected from the object surface are measured in time, preferably at intervals of at least 1 minute, two subsequent values are compared and recorded the difference is determined by the cyclic nature of the amplitude change, and the readiness of whipped cream masses is determined by the positive value of the difference of the second cycle of amplitude change Udy reflected acoustic signal.

When developing a method for acoustic assessment of the readiness of creamy whipped cream masses to substantiate

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Frequency ranges were exposed. The object of research was creamy whipped creamy masses prepared from cream of different fat content: 33 and 34%.

It was found that the optimum range for ultrasonic frequencies of 20-100 kHz in determining the readiness of the samples under study is determined. In the high-frequency range (above 100 kHz), the propagation of waves is significantly affected by air turbulence, which causes fluctuation of the reflected ultrasonic signal and the accuracy of the method is dramatically reduced. At frequencies of ultrasonic signals less than 20 kHz, the absorption of ultrasound by the foam increases significantly, i.e. the reflected signal from the foam is not sufficiently large to distinguish it against the background of harmful interference. Thus, the sensitivity of the proposed method is significantly degraded.

The frequency of measurements of the acoustic signal reflected from the material in the process of churning cream (at least 1 min) is determined experimentally and contributes to obtaining reliable information about the instant of readiness of the creamy masses. When removing information about the structure of the system less than 1 minute, it is not possible to obtain accurate information about the extremum of the maximum corresponding to the readiness of the creamy masses. Measuring more than 1 min leads to a complication of the experiment. The drawing shows experimentally established diagrams of changes in the amplitudes of the reflected signal in the process of churning cream of different fat content (curve 1 - cream 33% fat, curve 2 - 34%).

They serve as information curves on the moment of readiness of whipped creamy creamy masses determined by the positive difference between the previous and subsequent amplitude values measured at 1 minute intervals in the second cycle of the decrease in the amplitude of the reflected acoustic signal.

The contact ultrasonic method cannot be used to determine the readiness of the object under study, since with an increase in the particle diameter to 5–8 µm, the attenuation of the ultrasonic waves changes

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in fact (practically, the spread of the measured amplitude values does not allow one to unambiguously determine the particle diameter).

The use of the contactless method for the evaluation of the structure of whipped creamy creamy mass over time provides additional information on the availability of the systems under study and thereby controls one of the main technological operations that determine the quality of this type of product.

PRI m e RO The whipped creamy creamy mass surface is irradiated with acoustic signals at a frequency of 60 kHz. The amplitudes of the reflected acoustic signals are measured, for which only a wave reflected from the material is passed to the receiver. For example, when the whipped cream was irradiated with an acoustic signal during their knocking down every 1 min, the signal reflected from the surface of the material excited the electrical signal of different amplitude (A) at the output of the receiving antenna. The data of their values obtained when churning cream 33 and 34% fat, respectively curves 1 and 2, are shown in the drawing. According to them, at the starting point, the cream before churning corresponds to the Ap value for cream of 33% fat content of 2.3 mV and for 34% 2.8 mV - the first extreme maximum value of the first cycle of amplitude variation and the value of the second cycle of amplitude variation - churning cream results in there air is broken into small bubbles with the formation of foam. Foam consists of air, plasma and fat. At the beginning of the foam formation, the air bubbles are enlarged, which corresponds to the first cycle of reducing the values for cream 33% fat to 0.9 mV, and for cream 34% to 1.2 mV. They are then broken down into smaller ones. At the same time, the fat globules begin to gradually grow larger. The described processes accompany a sharp increase in the A values; for cream, 33 and 34% fat content, respectively, to 3.7 and 2.8 mV — the second extreme maximum value of the second cycle of amplitude variation is characterized by the best dispersion of avg food.

With a longer knockdown, the values of A begin to decrease in seconds. The stability of the air bubbles gradually decreases, and when they come to the surface they are destroyed. At the same time, the fat globules of the cream begin to coarse, forming the conglomerates the foam-forming capacity of the cream decreases, which corresponds to AO values of 1.95 and 1.90 mV for cream

33 and 34% fat, respectively. This process continues until an oil is formed, where A is 0.20 mV for cream, 33% fat, and 0.80 mV for mass 34% fat.

To reveal the instant of readiness of whipped creamy creamy masses with a fat content of 34% of A.'s value, they were compared with other indicators of their quality, such as the volume of the mass, the size of the fat globules established microscopically. Cream was also evaluated organoleptically. The data of their studies are presented in the table.

As can be seen from the table, the readiness moment corresponds to the decrease in the amplitudes of the reflected acoustic signal following the start of the second cycle, for whipping cream of 33% fat, it is 1.8 mV. The product has a bulk density, high dispersion. Consumer properties are currently the best. Research data showed that a creamy mass on the 3rd minute of beating, having an Ap value of 2.8 mV, is an underdeveloped structure. With AQ values (for creamy masses with a fat content of 34%) of 1.9 mV, a granular structure already appears within the 9th minute, which indicates a deterioration in the quality of the product.

The proposed method for determining the moment of readiness of whipped creamy creamy masses in comparison with the known method has the following advantages:

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it is simple and allows you to control changes in its surface structure without contacting with the object under study and thereby establish the moment of its readiness;

provides an assessment of the surface structure in the time of churning, provides the necessary information about the flow of the 10 churning operation and thus allows to control the technological process, reduce the number of scrap, facilitate the development of technological. schemes with new types of builders, to save energy and production resources.

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Invention Formula

A method for determining the readiness of creamy whipped creamy masses, which involves measuring the amplitude of an acoustic signal, characterized in that, in order to increase accuracy and reliability, the surface of the product under investigation is irradiated with acoustic signals with an oscillation frequency of 20-100 kHz, while measuring the amplitude of the acoustic signal reflected from the surface of the product being investigated, the measurement is carried out at intervals of 1 min; the cycles of the amplitude change reflected from the peak are recorded of the acoustic signal product under investigation by comparing the previous measured amplitude value followed by determining their extreme maximum and minimum values, and determining the readiness of creamy whipped cream masses by the amplitude value following the second extreme maximum amplitude value of the product reflected from the surface acoustic signal.

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Table continuation

Claims (1)

Claim A method for determining the readiness moment of creamy whipped creamy masses, comprising measuring the amplitude of the acoustic signal, characterized in that, in order to increase accuracy and reliability, the surface of the test product during its manufacture is irradiated with acoustic signals with an oscillation frequency of 20-100 kHz, and the amplitude is measured the acoustic signal reflected from the surface of the test product, the measurement is carried out at intervals of 1 min, cycles of changing the amplitude of the reflected from the surface are recorded ty of the studied product of the acoustic signal by comparing the previous measured value of the amplitude value with the subsequent and establishing their extreme maximum and minimum values, and the determination of the moment of readiness of the creamy whipped cream mass is carried out by the magnitude of the amplitude following the second extreme maximum value of the amplitude amplitude. reflected from the surface of the studied product static signal. vepacusn Duration Values Volume Value Organolep mechanical And _oh, mV masses, fatty tic educational cm ⁵ balls scoring boots, min μm __ media 0 2,8 1022 1.40 - 2.750 1 1,2 1612 Foam 2 1.8 1907 1.40 - 3.00 Table continuation g —— * · - “* * - •ABOUT··-"-· - R---------- - Duration Values Volume Value Organolep furs And _in , mV masses, fatty tic educational cm ⁹ ' balls scoring boats, min "M" Μ "*, μm media 3 2,8 1998 - - 4 • 1.8 2043 2.75 - 3,50 ' - 5 1.8 2157 - Optimal 6 1.8 2225 5.50 - 8.25 naya cream 7 1.8  2179 - figurative structure 8 1.8 2111 8.25 - 11.00 - 10 2.0 2020 5.50 - 13.75 Slabozero 12 2.0 1703 11.00 - 13.75 foul structure 14 1.8 1521 - 16 1,6 1362 27.5 - 30.00 - 18 1,6 1135 - Granular 20 0.8 1022 - structure 21 0.4 863 - Oil