The rheological properties of cream liqueurs and their changes in the transportation process

Keywords: cream liqueurs, rheological properties, kinematic viscosity, dynamic viscosity, density, centrifugation, transportation


In order to determine the stability of colloidal systems of cream liqueurs with cycloractate and egg yolks, their rheological properties after production and during transportation, which was simulated through centrifugation and shaking, study, had been studied. Kinematic viscosity was determined by viscosimetric method using a graduated glass unit and a “Universal Computer Measuring Instrument” manufactured by “ITM Ltd.”, Kharkiv, Ukraine. The coefficient of surface tension was investigated by the method of detachment of the ring from the surface of the test substance, and the density – by the method of hydrostatic weighing. Storage of bottled glass bottles with a capacity of 0.35 l of dessert emulsion cream liqueurs took place in the warehouse at a temperature from +10 to + 250 С and a relative humidity of no more than 85%. Quality indicators in developed beverages were determined at 18, 36, 54, 72, 90 and 108 day. Dynamic viscosity of the sample of dessert emulsion cream liqueur Healing Source was 2394.1 MPa · s, cream liqueur “Health” – 2219.7 MPa · s, control sample “Dalkowski Advocaat Starotoruński” – 1949.99 MPa · s. It has been established that the kinematic viscosity and density of developed cream liqueurs are higher by 19.4 ... 21.8% compared with the control sample. For cocktails preparation it is expedient to use a dessert emulsion cream liqueur "Healing Source", the difference of the coefficient of surface tension of which with the control sample lies within the limits of statistical error it is determined. It is noted that in the process of centrifugation, cream liqueurs demonstrate a slight change in rheological properties. The smallest changes in density are noted for emulsion cream liqueur «Healing Source», the largest – for “Health”, due to the peculiarities of their prescription composition. The influence of “shaking effect” on the density of dessert emulsion cream liqueurs was determined. The biggest difference in density after shaking up to 10 s had the cream-liqueur “Health”, after 10s of shaking – the cream-liqueur “Steppe beauty”. The most stable structure of the colloidal system of the cream-liqueur “Healing Source” was the stability difference with the control sample lies within the statistical error.


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Bozhko, T., Donchevska, R., & Romanenko, R. (2019). The rheological properties of cream liqueurs and their changes in the transportation process. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 21(91), 149-156.