Study Of Calcium And Potassium Different Nature Strength Gel Kappa-Carrageenan

Authors

  • Петро Васильович Гурський Kharkiv State Technical University of Agriculture. P.Vasylenka, 44 Artema st., Kharkiv, 61002
  • Тетяна Іванівна Маренкова Food Technology Department, Sumy National Agrarian University 160 Kirova str., Sumy, Ukraine, 40021
  • Дмитро Олегович Бідюк Department of Technology and food processing industries Kharkiv State Technical University of Agriculture. P.Vasylenka, 44 Artema str., Kharkiv, Ukraine, 61002
  • Федір Всеволодович Перцевой Food Technology Department, Sumy National Agrarian University 160, Kirova str., Sumy, Ukraine, 40021

DOI:

https://doi.org/10.15587/2313-8416.2015.45839

Keywords:

kappa-carrageenan, gel strength, gelation, syneresis, electrostatic connection, calcium and potassium

Abstract

The influence of certain organic and mineral salts of potassium and calcium for strength gel kappa-carrageenan. The influence of the mass concentration of individual calcium for strength gels with different content kappa-carrageenan. Grounded mass concentration of some calcium salts for use in the composition of the jelly for sweet and savory dishes based on kappa-carrageenan

Author Biographies

Петро Васильович Гурський, Kharkiv State Technical University of Agriculture. P.Vasylenka, 44 Artema st., Kharkiv, 61002

PhD, Associate Professor

Department of engineering equipment and processing and food production

Тетяна Іванівна Маренкова, Food Technology Department, Sumy National Agrarian University 160 Kirova str., Sumy, Ukraine, 40021

Senior Lecturer, Researcher

Дмитро Олегович Бідюк, Department of Technology and food processing industries Kharkiv State Technical University of Agriculture. P.Vasylenka, 44 Artema str., Kharkiv, Ukraine, 61002

PhD, Senior Lecturer

Федір Всеволодович Перцевой, Food Technology Department, Sumy National Agrarian University 160, Kirova str., Sumy, Ukraine, 40021

Doctor of Technical Science, Professor 

References

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Published

2015-07-26

Issue

Section

Technical Sciences