Applied Sciences
| Open Access |
DOI: Comparative Study of Mechanical and Ultrasonic Homogenization in the Production of Food Oil–Water Emulsions
Salikhanova Dilnoza , Doctor of Technical Sciences, Professor, Institute of General and Inorganiс Сhemistry, Aсademy of Sсienсes of the Reрubliс of Uzbekistan, Uzbekistan Muxtasar Ismoilova , Doctoral student, Namangan State Technical University, Uzbekistan Iqlima Choriyeva , Doctoral student, Institute of General and Inorganiс Сhemistry, Aсademy of Sсienсes of the Reрubliс of Uzbekistan, UzbekistanAbstract
This study examines laboratory methods for producing food-grade oil–water emulsions based on purified reheated vegetable oils using phospholipid emulsifiers. Conventional mechanical homogenization and ultrasonic homogenization were compared in terms of emulsion quality and stability. The effects of oil concentration, emulsifier type, processing temperature, and mixing time were evaluated. Ultrasonic homogenization at 20 kHz produced finely dispersed emulsions with droplet sizes of 0.1–0.5 µm and stability of up to 30–35 days. Optimal stability was observed at oil contents of 15–20% and temperatures of 50–60 °C. The results show that emulsions from reheated oils are comparable to those from fresh oils and can be effectively used as release agents in bakery and confectionery production.
Keywords
Food emulsions, reheated vegetable oils, ultrasonic homogenization
References
Instruction for determining the annual economic effect from the use of new technology, inventions, and innovations. Moscow: State Committee for Science and Technology (SCST), 2005, 12 p.
Ismoilova M.A., Adashev B.Sh., Salikhanova D.S., Rakhmatullaeva M.M., Khakimova A.D., Saidkhanova Sh.A. Preparation of water–oil emulsions.
Scientific Bulletin of Namangan State University, Namangan, 2022, P. 76–84.
Salikhanova D.S., Ismoilova M.A., Adashev B.Sh., Agzamova F.N.
Study of the time effect on emulsions obtained for lubrication of bread molds.
Central Asian Food Engineering and Technology, electronic scientific journal, ISSN 2181-385X, Tashkent, 2023, P. 105–110.
Salikhanova D.S., Ismoilova M.A., Eshmetov I.D., Abdurakhimov A.A., Azimova D.A., Sagdullayeva D.S., Eshmetov R.J. Methods for obtaining emulsions for lubrication of molds and trays. Utility model. Ministry of Justice of the Republic of Uzbekistan. No. FAP 02223, 17 February 2023.
Salikhanova D.S., Muratov M.M., Sagdullaev D.S., Ismoilova M.A., Eshmetov I.D., Usmanova Z.T., Savrieva D.D. Thermoregeneration of spent perlite after freezing vegetable oil. The American Journal of Applied Sciences, 2025, Vol. 7, No. 9, pp. 34–37.
Muratov M.M., Eshmetov R.J., Salikhanova D.S., Adizov B.Z., Eshmetov I.D., Kosnazarov K.K., Begjanova G.B. Investigation of the colloidal-chemical characteristics of a surfactant derived from oleic acid and monoethanolamine. Processes of Petrochemistry and Oil Refining, 2024, Vol. 25, No. 3, pp. 885–894.
Muratov M., Abdikamalova A., Eshmetov I., Mamataliyev N., Khudoyberdiyev N., Rakhimov U., Ergashev O., Seitnazarova O., Mamajonov B. Waste-derived activated carbons from phenol-formaldehyde and polystyrene: The role of PAN and alkali treatment.
Chemical Review and Letters, 2025, Vol. 8, No. 5, pp. 981–1002.
Eshmetov R.J., Salikhanova D.S., Abdurakhimov A.A., Adizov B.Z., Sagdullayeva D.S., Muratov M.M., Abdurakhimov S.S. Synthesis of surfactants for demulsification of high-viscosity oils and study of their colloidal-chemical properties. Processes of Petrochemistry and Oil Refining, 2023, Vol. 24, No. 3, pp. 260–271.
Download and View Statistics
Copyright License
Copyright (c) 2026 Salikhanova Dilnoza, Muxtasar Ismoilova, Iqlima Choriyeva
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors retain the copyright of their manuscripts, and all Open Access articles are disseminated under the terms of the Creative Commons Attribution License 4.0 (CC-BY), which licenses unrestricted use, distribution, and reproduction in any medium, provided that the original work is appropriately cited. The use of general descriptive names, trade names, trademarks, and so forth in this publication, even if not specifically identified, does not imply that these names are not protected by the relevant laws and regulations.