Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties.

This study investigated the physicochemical properties of meat patties, comparing a control sample and an experimental sample with the addition of 10% oleogel. The experimental sample showed a reduction in protein content (19.47%) and fat (18.

Modeling of the Efficiency of the Centrifugal Conical Disk Dispenser of Bulk Materials.

Centrifugal disk dispensers are widely used in various tasks of dosing bulk, dispersed materials. The design of the disk depends on the physical and mechanical characteristics of the dosing medium. The work discusses the development of an analytical model of the movement of a material particle along a conical centrifugal disk depending on the kinematic characteristics of the dosing process and the characteristics of the dosing material, as well as experimental confirmation of the theoretical model, which is relevant for the calculation and design of working elements of this type.

A Study of the Relationship between the Dynamic Viscosity and Thermodynamic Properties of Palm Oil, Hydrogenated Palm Oil, Paraffin, and Their Mixtures Enhanced with Copper and Iron Fines.

The article presents the results of phase transition studies in which the following substances and their mixtures were tested: 100% palm oil, 100% paraffin, 100% hydrogenated palm oil, 50% palm oil + 50% paraffin, 50% hydrogenated palm oil + 50% palm oil, 33% hydrogenated palm oil + 33% palm oil + 33% soft paraffin, 20% hydrogenated palm oil + 30% palm oil + 50% soft paraffin, 50% hydrogenated palm oil + 50% palm oil + copper, and 50% hydrogenated palm oil + 50% palm oil + iron. The measurements were carried out on a station for testing phase-change materials (PCMs) designed specifically for the analysis of phase changes. Viscosity values were also determined for the tested materials, and their potential impact on heat accumulation was assessed.