ЭлБиб

Молочнохозяйственный вестник, №4 (16), IV кв. 2014

141

количеством добавленной в перегонную колбу воды (следствием этого является

высокая температура кипения раствора). Известно, что термическое разложение

высших жирных кислот начинается при нагревании до 300

С.; из низших жирных

кислот наибольшую температуру кипения имеет каприновая кислота – 268…270

С.

Следовательно, для того, чтобы произвести отгонку всех низших жирных кислот,

предотвратить попадание в дистиллят серной кислоты и термическое разложение

высших жирных кислот, необходим нагрев реакционной смеси до температуры не

более 270

С. Исследования, проведенные в отношении определения оптимального

объема воды, добавляемой в перегонную колбу, показали, что таковым является

объем в 130 см

Summary

The more actual task nowadays has become the task of cream butter nature

determination. One of the most characteristic constants of milk fat is the Reichert-

Meysslya constant, which determines the presence of lowest oily acids in fats, soluble

in water, particularly in oily and caproic one. Due to these acids milk fat has higher

Reichert-Meysslya constant in comparison with different acids. It is obvious that

the lowed value of Reichert-Meysslya constant of studied butter speakes about its

falsification by other fats or oils. To determine the Reichert-Meysslya constant of milk

fat the method developed by Inihov and cooperators has been used. This method used

practically without any changes is taken in the base of methods offered by the specialists

of VNIIMSa to detect mass part of non-milk fats in spreads and other products. At

the same time the mentioned methods used for many years to detect the number of

Reichert-Meysslya constant of milk fat in laboratory classes on chemistry and physics at

the Vologda State Dairy Farming Academy have shown greatly increased results in all

cases. The analysis of separate method stages has shown that the reason of increased

results is the thermal disposal of the higher oily acids and glycerine under flavored

fat acids outflow. The process of thermal disposal of these components is followed by

the flavored acid matters establishment, entering the intake retort and increasing the

results of the test. The content of the acids in the distiller can be increased by sulphyric

acid evaporation as well, which boils at 279.6

С. In the base of thermal disposal of

reaction mixture components: fat acids and glyceride, lies too high outflow temperature,

which is due to both electric stove (in all cases it exceeded 350

С), and little amount of

added into the passing retort water (as a result there is high boiling temperature of the

solution). It is known that the thermal disposal of higher fat acids begins at heating to

300

С.; among the lowest fat acids caproic acid has the highest boiling temperature–

268…270

С. That is why to perform the outflow of all the lowest fat acids, to prevent

the enterance of sulphyric acid into the distiller, and the thermal disposal of highest fat

acids, it is necessary to heat the reaction mixture to not more than 270

С. Researches

performed on the determination of optimal water amount, added to the passing retort,

have shown that the needed amount is 130 см

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