Investigation of the mobility of water molecules in products with foam structure and high iodine content

Authors

DOI:

https://doi.org/10.15587/2312-8372.2017.100183

Keywords:

foam structure, nuclear magnetic resonance, elamin, polydisperse systems, spin-spin relaxation, kelp

Abstract

The object of research is foam structures enriched with iodine. The problem of addition of iodine into these objects, which are developed on the basis of kelp use, is that its use gives the products an unpleasant aftertaste that reduced their organoleptic characteristics.

A method for enriching the foam structures is proposed by using an elamin that has a neutral taste and eliminates the noted drawback. Technologically, the addition of the elamin is carried out by means of its preliminary steaming. Using this approach, foams with high structural and mechanical properties are obtained. For example, the foam-forming ability of the studied sample, to which the elamin is added in the steamed state, is 10-20% higher than the control. The result is achieved due to the presence of sodium alginate salts in the elamin, which can adsorb water and exhibit the properties of the thickener and foam stabilizer. This effect is confirmed by studying the spin-spin relaxation time Т2 by nuclear magnetic resonance.

The obtained results allow to create food products enriched with iodine in a concentration of 42–52 μg per 100 g of product. These products can correct the iodine content in the human body in quantities that correspond to the current trends in the norms of rational nutrition. Thus, with the use of the recommended product rate (100 g), the human body is provided with 42–52 μg of iodine, which corresponds to 28–35 % of the daily iodine requirement for an adult and 56–69 % for school-age children.

Author Biographies

Gregoriy Deynichenko, Kharkiv State University of Food Technology and Trade, 333, Klochkivska str., Kharkiv, Ukraine, 61002

Doctor of Technical Sciences, Professor, Head of the Department

Department of Food and Hotel Equipment Industry named after M. I. Belyaev

Galina Djukareva, Kharkiv State University of Food Technology and Trade, 333, Klochkivska str., Kharkiv, Ukraine, 61002

PhD, Associate Professor

Department of Commodity Science in Customs

Aleksandr Dyakov, Kharkiv State University of Food Technology and Trade, 333, Klochkivska str., Kharkiv, Ukraine, 61002

PhD, Associate Professor

Department of Physics, Mathematics and Engineering Technical Disciplines

Igor Pavliuk, Kharkiv State University of Food Technology and Trade, 333, Klochkivska str., Kharkiv, Ukraine, 61002

Senior Lecturer

Department of Physics, Mathematics and Engineering Technical Disciplines

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Published

2017-03-30

How to Cite

Deynichenko, G., Djukareva, G., Dyakov, A., & Pavliuk, I. (2017). Investigation of the mobility of water molecules in products with foam structure and high iodine content. Technology Audit and Production Reserves, 2(3(34), 47–50. https://doi.org/10.15587/2312-8372.2017.100183

Issue

Vol. 2 No. 3(34) (2017): Chemical Engineering

Section

Food Production Technology: Original Research

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Copyright (c) 2017 Igor Pavliuk, Gregoriy Deynichenko, Aleksandr Dyakov

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