During research, the following types of raw materials were used: oboalbumin, dry
pasteurized egg protein, dairy cream with fat content of 20%, saccharose, glucose,
fructose, lactulose, tagatose.
The foaming capacity of the egg protein foam and the churning of dairy cream
were determined by the amount of foam formed from the constant volume of the
solution [1]. Dry egg protein was recovered in water at a temperature of 20 ± 2 ° C and
a 1: 7 hydromodule. To determine the stability of foam, the foam height in a cylindrical
container was measured every 30 minutes during 2 hours. Foaming forming ability,
FFA, %, was calculated according to formula 2.1:
,%
100
=
s
f
V
V
FFA
(1)
where V
f
– volume of foam, which is formed after churning, cm
3
; V
s
– volume of
solution before churning, cm
3
.
Foam resistance, FR, %, was calculated according to formula 2.2:
,%
100
1
=
f
f
V
V
FR
(2)
where V
f1
– volume of foam after churning, cm
3
; V
f
– volume of foam after, keeping
cm
3
.
Dielectric parameters were determined by the method of electric relaxation
spectroscopy [7-8], based on measuring condenser capacity filled with dielectric
(water), since the capacity is directly proportional to dielectric permeability.
The microwave signals passed through the reference and measuring resonator,
after the detection, enter the amplifier inputs of the phase automatic frequency
adjusting systems to stabilize the frequency of generation by the frequency of the
corresponding resonator. Signals are given from amplifiers to phase detectors, then
proportional to the phase shift between the input and reference oscillations enters a
differential circuit that combines the upper and lower frequencies. Next it is given to
the adder, the resonance frequencies are constantly measured.
Dielectric properties of the solutions were characterized by the complex dielectric
permeability (CDP) ε *, which is expressed as ε * = ε '+ iε', where і=√−1, ε' is a real
part of the CDP associated with the accumulation of energy in the substance ; ε '' is an
imaginary part that reflects the ability of a substance to absorb electromagnetic energy.
The imaginary part takes into account the possible dielectric losses of the electric field
energy that arise during the measurement (in this case, dielectric losses are part of the
energy of the electric field passing into the heat of the dielectric (the measured
substance)).
Mathematically, the process of relaxation absorption of the energy of an
electromagnetic field by water is described by the Debye function:
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