Thermogravimetric research into fish and plant semifinished products made of raw and blanched tissues of Azov goby and wheat bran

Authors

DOI:

https://doi.org/10.15587/1729-4061.2016.86435

Keywords:

thermogravimetric analysis, fish and plant semifinished products, Azov goby, dehydration, capillary and adsorbed moisture, activation energy

Abstract

According to results of thermogravimetric and differentia-thermal studies, we compared characteristics of the amount of adsorption– and capillary-bound moisture in the experimental samples of fish and plant semifinished products, as well as determined the values of activation energy of the molecules of water at different temperatures of moisture removal. By the results of analysis of the DTG peaks, it is established that the largest amount of osmotic– and adsorption-bound moisture is observed in samples made on the base of raw fish raw materials due to the higher degree of hydration of protein molecules in minces.

It is found that the application of hydrothermal pre-treatment of muscle, connective and skeletal tissue complex of Azov goby leads to the reduction in the amount of adsorption-bound moisture and decreses the energy of its bond with the product. The use of wheat bran somewhat increases the amount of bound moisture in the fish mince structure as a result of increase in the number of available hydroxyl groups and the formation of macroporous structure, which causes the increase in its hydrofilicity. It is established experimentally that the influence of plant raw materials on the increase in activation energy of the molecules of water for the experimental fish and plant semifinished products is less significant than the use of native fish raw material.

The obtained results allow better understanding of the structural changes that occur in the process of drying the fish and plant semifinished products. They might be applied to optimize the drying processs of fish and plant semifinished products and to predict their technological behavior in various food systems, as well as while storing.

Author Biographies

Nataliia Prytulska, Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

Doctor of Technical Sciences, Professor

Department of Commodity sciences, safety and quality management

Dina Fedorova, Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

PhD, Associate Professor

Department of technology and the organization of restaurant business

Maxim Lazarenko, Kyiv National University Taras Shevchenko Volodumira str., 60, Kyiv, Ukraine, 01033

PhD, Associate Professor

Department of Molecular Physics

Olena Vasylieva, Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

PhD, Associate Professor

Department of technology and the organization of restaurant business

Tatiana Yudina, Kyiv National University of Trade and Economics Kyoto str., 19, Kyiv, Ukraine, 02156

PhD, Associate professor

Department of Technology and the organization of restaurant business

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Published

2016-12-27

How to Cite

Prytulska, N., Fedorova, D., Lazarenko, M., Vasylieva, O., & Yudina, T. (2016). Thermogravimetric research into fish and plant semifinished products made of raw and blanched tissues of Azov goby and wheat bran. Eastern-European Journal of Enterprise Technologies, 6(11 (84), 22–30. https://doi.org/10.15587/1729-4061.2016.86435

Issue

Vol. 6 No. 11 (84) (2016): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2016 Nataliia Prytulska, Dina Fedorova, Maxim Lazarenko, Olena Vasylieva, Tatiana Yudina

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