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

Autor

  • Petro Gurskyi Kharkiv State Technical University of Agriculture. P.Vasylenka, 44 Artema st., Kharkiv, 61002, Ukraine
  • Dmitry Prasol National University of Life and Environmental Sciences of Ukraine 19 General Rodimtsev st., building 1, room 21, Kyiv, 03041, Ukraine

DOI:

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

Słowa kluczowe:

activation energy, endothermic transformations, thermogravimetry, endoeffects, thermoanalysis

Abstrakt

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.

Biogramy autorów

Petro Gurskyi, 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

Dmitry Prasol, National University of Life and Environmental Sciences of Ukraine 19 General Rodimtsev st., building 1, room 21, Kyiv, 03041

PhD, Associate Professor

Meat and Fish Technology Department

Bibliografia

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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.

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Opublikowane

2014-10-14

Numer

Tom 3 Nr 2 (3) (2014)

Dział

Technical Sciences

Licencja

Copyright (c) 2014 Petro Gurskyi, Dmitry Prasol

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