Identifying the pulse electric field influence on the efficiency of the deoiling process of fluid lecithin
Автор: Lisovaya Ekaterina Valerievna, Viktorova Elena Pavlovna, Shorstkii Ivan Alexandrovich, Zhane Mariet Ruslanovna, Borodihin Alexander Sergeevich
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Пищевые технологии
Статья в выпуске: 9, 2024 года.
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The aim of the study is to investigate the effect of a pulsed electric field (PEF) on changes in the structural state of phospholipid (PL), triacylglycerol (TAG) and free fatty acid molecules contained in fluid lecithin, in order to substantiate the efficiency of PEF use in the process of its deoiling.
Fluid sunflower lecithin, phospholipids, neutral lipids, deoiling of fluid sunflower lecithin, intensification, physical methods, pulsed electric field
Короткий адрес: https://sciup.org/140307646
IDR: 140307646 | DOI: 10.36718/1819-4036-2024-9-185-194
