The research of system moisture of starch in cereals by EPR method

Authors

  • Микола Іванович Погожих Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051, Ukraine
  • Андрій Олегович Пак Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051, Ukraine
  • Аліна Володимирівна Пак Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051, Ukraine
  • Максим Васильович Жеребкін Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2012.4594

Keywords:

system water, EPR method.

Abstract

The amount of the foodstuff moisture, which properties differ from the properties of volume moisture or so-called “free moisture”, is called “bound moisture”.
Despite the variety of methods of moisture testing and great amount of obtained information, the concepts “free” and "bound" moisture are rather vague. Their role in the stuff, the absolute and relative content have not been studied fully and accurately. Thus, the development of fundamental ideas about forms, structure and state of water in food systems is topical problem.
The first task of the work is to familiarize the specialists of food industry with new approaches in the research of edible raw material and products.
The second task is to obtain new data on starch moisture, which is one of the main components of vegetable edible raw materials, such as cereals. New term “system moisture” was introduced for the moisture of feed system. The appropriateness of calculation of mole concentration for the components of feed system was proved. The study algorithm for correlation between different methods of moisture research, to create the database, was suggested. Its usage would allow skilled technologists to predict and to justify scientifically the functional and technological role of a component.
The kinetics of moisture removal from starch sponge with different mole concentration over the range 1,1•10-7 to 4•10-7 (mole of starch)/(mole of moisture) was studied applying the EPR method. The coefficients that characterize the system moisture of starch sponge were determined, in terms of the ratio of moisture, which is and is not the solvent of MnSO4.

Author Biographies

Микола Іванович Погожих, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, professor, head of department

Department of Energetic and Physic

Андрій Олегович Пак, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Candidate of Technical Sciences, associate professor

Department of Energetic and Physic

Аліна Володимирівна Пак, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Candidate of Technical Sciences

Department of Merchandising of Custom Affair

Максим Васильович Жеребкін, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Graduate

Department of Energetic and Physic

References

  1. Погожих, М. І. Методика дослідження стану вологи в капілярно-пористих колоїдних тілах методом ЕПР-спінових міток [Текст] / М. І. Погожих, І. С. Ромоданов, А. О. Пак // Восточно-европейский журнал передовых технологий. – 2011. – № 2/6 (50). – С. 22-24.
  2. Погожих, М. І. Дослідження стану води в області гігроскопічного вологовмісту харчової сировини методом ЕПР-спінових міток [Текст] / М. І. Погожих, І. С. Ромоданов, А. О. Пак // Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі: Зб. наук. пр. – Харків: ХДУХТ, 2007. – Вип.1 (5). – С. 480-486.

Downloads

Published

2012-10-09

How to Cite

Погожих, М. І., Пак, А. О., Пак, А. В., & Жеребкін, М. В. (2012). The research of system moisture of starch in cereals by EPR method. Eastern-European Journal of Enterprise Technologies, 5(6(59), 62–66. https://doi.org/10.15587/1729-4061.2012.4594

Issue

Vol. 5 No. 6(59) (2012): Technologies of organic and inorganic substances

Section

Technology and Equipment of Food Production

License

Copyright (c) 2014 Микола Іванович Погожих, Андрій Олегович Пак, Аліна Володимирівна Пак, Максим Васильович Жеребкін

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.