Researches of system water of food raw materials by thermodynamic and molecular-kinetic methods

Authors

DOI:

https://doi.org/10.15587/1729-4061.2014.27790

Keywords:

system water, food raw materials, thermodynamic and molecular-kinetic methods, molar concentration

Abstract

The paper deals with developing views on the humidity of food raw materials and products from them that allow to predict and scientifically justify functional and technological role of a particular component of food raw materials or product in terms of its interaction with water.

It is noted that despite the variety of humidity research methods and plenty of information, obtained using them, the content of the concepts of “free” and “bound” water is not clear enough, their role in the material, absolute and relative content is not investigated fully and accurately. The aim of the research was to obtain new scientific data about the condition and structure of water in various food products and raw materials, depending on their processing technologies; define correlation between the results of studies of humidity in food raw materials and products, obtained by different thermodynamic and molecular-kinetic methods.

Within the main concept of the paper, the notion of “system water” was introduced, and expediency of calculating molar concentrations for the food system components was justified. Using different thermodynamic and molecular-kinetic methods, system water of different food raw materials and products was investigated. The patterns of changes in the condition and structure of water in food raw materials and products, occurring in their processing were determined by compiling information on the water condition and structure during interaction with the components that make up food raw materials and products.

It is noted that the research results and obtained patterns for the system water of food raw materials and products allow to visualize the processes of humidity change under different external factors.

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 Physics 

 

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

Candidate of Technical Sciences, associate professor

Department of Energetic and Physics

Єгор Олексійович Іштван, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Assistant

Department of Energetic and Physics

Ігор Миколайович Павлюк, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Assistant

Department of Energetic and Physics

 

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Published

2014-10-17

How to Cite

Погожих, М. І., Пак, А. О., Чеканов, М. А., Іштван, Є. О., & Павлюк, І. М. (2014). Researches of system water of food raw materials by thermodynamic and molecular-kinetic methods. Eastern-European Journal of Enterprise Technologies, 5(11(71), 42–46. https://doi.org/10.15587/1729-4061.2014.27790

Issue

Vol. 5 No. 11(71) (2014): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2014 Микола Іванович Погожих, Андрій Олегович Пак, Микола Анатолійович Чеканов, Єгор Олексійович Іштван, Ігор Миколайович Павлюк

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