ISSN 1995-4301

ISSN 2618-8406

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Environmental aspects in the production of mayonnaise

E.I. Rakhimova, А.S. Sirotkin
Section: Ecologization of industry
Wastewater from the production of mayonnaise is water from washing equipment and contains fats and oils as a dominant impurity in an average concentration of 0.8 to 3% (mass.). It was noted that in the process of disposal, acid and alkaline wastewater undergoes an ultrafiltration process, and the separated fats are fed to the soapstock, formed at the stage of alkaline refining during processing and production of sunflower oil and containing water, soap, absorbed neutral fat, excess alkali. Further use of soapstock in soap making with the production of natural products is relevant.It has been experimentally shown that in the production of mayonnaise, a comprehensive 3-stage washing of technological equipment and pipelines, consisting of an alkaline, acid washing and disinfecting solution treatment, with the inclusion of additional treatment with hot steam at a temperature of 110 о C and an overpressure of 0.7 bar for 15 min allows you to increase the production cycle between equipment washes, reduce the amount of industrial wastewater, and also reduce their pollution by fats and oils by 3-4 times.It was noted that the frequency of washing, including the processing of equipment and pipelines assembled with hot steam, should be implemented 1 time in 5 days, which allows to reduce the amount of wastewater generated by 33% and to reduce costs for these technological operations. In addition, it has been shown that the additional processing of equipment with hot steam during its complex washing ensures the microbiological safety of the finished product over the shelf life.
Keywords: microbiological safety, wastewater, sharp steam, mayonnaise, lactic acid bacteria, acidity

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Article published in number 3 for 2019
DOI: 10.25750/1995-4301-2019-3-095-100
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The journal was founded in 2007