DOI: https://doi.org/10.15587/2313-8416.2014.27537

Study of gelatin influence in product resipe that structured on the activation energy

Petro Gurskyi, Dmitry Prasol

Аннотация


Influence of gelatin on the loss of mass and speed of transformations which take place in a product structured at permanent speed of his heating is investigated by the thermogravimetric method. The energy dependence of processes activation that take place during melting of structured product is set.


Ключевые слова


activation energy; endothermic transformations; thermogravimetry; endoeffects; thermoanalysis

Полный текст:

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Литература


1. Berg, L. G. (1961). Vvedenie v termografiju. Moscow: AN SSSR, 486.

2. Pilojan, G. O. (1964). Vvedenie v teoriju termicheskogo analiza. Moscow: Nauka, 284.

3. Doyle, С. (1961). J. Appl. Polymer Science, 5, 285.

4. Pertsevoy, F. V., Savgira, J. A. et al. (1998). Processing technology food using modifiers. Monograph. Kharkiv: XDATOX, 177.

5. Gursky, P. V., Savgіra, J. O. (2003). Sposіb otrimannya pastopodіbnogo fused emulsіynogo type. Publ. 15.12.04) Pat. 71798 A Ukraine, INC A23 With 19/08.; Bull. Number 12.

6. Ostrikov, A. N. (2003). Investigation of the pea protein supplement by differential thermal analysis. Izvestiua VYZOV. Food technology, 2, 94–96.

7. Piloyan, G. O., Novikova, O. S. (1966). Neorganicheskie Materials, 2, 1298.

8. Piloyan, G. O., Novikova, O. S. (1967). Neorganicheskaja Himiya, 12, 602.


Пристатейная библиография ГОСТ


1. Berg, L. Introduction to termografiyu [Text] // L. Berg. – Moscow: USSR Academy of Sciences, 1961. – 486 p.

2. Pilojan, G. O. Vvedenie v teoriju termicheskogo analiza [Text] / G. O. Pilojan. – M.: Nauka, 1964. – 284 p.

3. Doyle, S. J. Appl. Polymer Science [Text] / S. D. Doyle // J. Appl. – 1961. – Vol. 5. – P. 285.

4. Pertsevoy, F. V Processing technology food using modifiers [Text] : monograph / F. V. Pertsevoy, J. A. Savgira et al. – Kharkiv .: HDATOH, 1998. – 177 p.

5. Pat. 71798 A Ukraine, INC A23 With 19/08. Sposіb otrimannya pastopodіbnogo fused emulsіynogo type [Text] / Gursky P. V., Savgіra J. O. – Appl. 26.12.03; Publ. 15.12.04; Bull. Number 12

6. Ostrikov, A. N. Investigation of the pea protein supplement by differential thermal analysis [Text] / A. N. Ostrikov // Izvestiua VYZOVFood technology. – 2003. – Vol. 2. – P. 94–96.

7. Piloyan, G. O. [Text] / G. O. Piloyan, O. S. Novikova // Neorganicheskie Materials. – 1966. – Vol. 2. – P. 1298.

8. Piloyan, G. O. [Text] / G. O. Piloyan, O. S. Novikova // Neorganicheskaja Himiya. – 1967. – Vol. 12. – P. 602.







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ISSN 2313-8416 (Online), ISSN 2313-6286 (Print)