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THE KINETICS OF STRUCTURE FORMING PROCESS OF FOOD MODEL SYSTEMS ON THE BASIS OF IONOTROPIC POLYSACCHARIDE OF SODIUM ALGINATE

Автор: sveta on . Posted in 2009-2

UDC 664:663.911.5:547.458
 
PYVOVAROV Y.,
candidate of technical sciences, associate professor,
KharkivState Universityof Food Technology and Trade
 
THE KINETICS OF STRUCTURE FORMING PROCESS OF FOOD MODEL SYSTEMS ON THE BASIS OF IONOTROPIC POLYSACCHARIDE OF SODIUM ALGINATE
 
 In order to make the efficient technological decisions the kinetics of gel-forming of sodium alginate polysaccharide in presence of slightly soluble salt CaSO4 has been theoretically grounded. The mathematical model of gel-forming kinetics has been developed, considering the structure forming acceleration, the measures for the technological parameters optimization have been offered, the compulsory conditions of gel-forming process have been defined. With the help of MathCad environment the developed theoretical model adequacy has been proved, the high correlation coefficients have been set; the experimental data have been presented graphically.

 THE KINETICS OF STRUCTURE FORMING PROCESS OF FOOD MODEL SYSTEMS ON THE BASIS OF IONOTROPIC POLYSACCHARIDE OF SODIUM ALGINATE