Email this article THE STUDY OF THERMAL PROCESSES IN FISH&PLANT SEMI-PRODUCTS
Abstract
The water-holding ability and forms of connection in fish&plant semi-products were experimentally studied using derivatograph Q-1500 D by «МОМ» of Paulik-Paulik-Erdey system (Hungry). Using the methods of thermogravimetry methods in experimental samples was synchronously measured the temperature (Т), change of mass (TG), speed of temperature change (DTG) and change of thermal capacity (DТА). According to derivatograms the volume of the mass loss (Δm) and derivative change of DGT mass of the studied sample at correspondent temperature were determined. The thermal resistance of samples was assessed by the methods of thermogravimetry (by admissible mass loss that takes place at certain temperature) and differential-thermal analysis (by thermal effects that attend the chemical transformations of macromolecules, which intensity depends on temperature).
According to the results of thermogravimetric and differential-thermal examination there was carried out the comparative characterization of the quantity of absorption- and capillary bound water in studied samples of fish&plant semi-products and also determined the value of activation energy of water molecules at different temperatures of water removing. The dependence of DTG samples was divided in peaks using Gauss distribution. According to the analysis of DTG peaks the quantity of osmotic- and absorption-bound water was determined in the samples of minces, produced on the base of complex of raw and preliminary thermally processed muscular, connective and bone tissues of Azov goby (Neogobius melanostomus). The received results give a possibility to understand better the structural changes that take place in the process of drying of fish&plant semi-products. They can be used for optimization of the process of drying of fish&plant semi-products and prognostication of their technological behavior in the different food systems and at storage.
Keywords
Full Text:
PDFReferences
Fedorova, D. Kuzmenko, Yu. (2015). Biollogichna cinnist rybo-roslinnyh napivfabrykativ na osnovi kompleksnogo pereroblenniia bychka azovskogo. Tovary i rynki, 2, 85–97.
Prytulska, N., Fedorova, D., Bondarenko, Y. (2015). Konceptualni zasady formuvannya systemy socialnogo kharchuvannya v Ukrayini. Tovary i rynki, 1, 5–17.
Abramova, L. S. (2005). Polikomponentnyie produkty pitaniia na osnove rybnogo syra. Moscow: VNIRO, 175.
Kasyanov, G. I., Semenov, G. V., Grytzkyh, V. A., Troyanova, T. L. (2004). Sushka syrya i proizvodstvo suhih zavtrakov. Moscow: Mart, 160.
Pogoshyh M. I., Potapov, V. O., Tsurkan, M. M. (2008). Tehnologii asushinnii aharchovoi syrovyny. Kharkiv: KhDUKhT, 229.
Bonaui, C., Dumoulin, E., Raoult-Wack, A.-L., Berk, Z., Bimbenet, J. J., Courtois, F., Vasseur, J. (1996). Food Drying and Dewatering. Drying Technology, 14 (9), 2135–2170. doi: 10.1080/07373939608917199
Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., Attia, H. (2011). Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chemistry, 124 (2), 411–421. doi: 10.1016/j.foodchem.2010.06.077
Schelvis, R., Borderias, A., Mierke-Klemeyer, S., Diaz-Rubio, M., Saura-Calixto, F., Luten, J., Careche, M. (2008). Developing functional seafood products. Improving Seafood Products for the Consumer, 331–362. doi: 10.1201/9781439833018.ch17
Borderías, A. J., Sánchez-Alonso, I., Pérez-Mateos, M. (2005). New applications of fibres in foods: Addition to fishery products. Trends in Food Science and Technology, 16( 10), 458–465. doi: 10.1016/j.tifs.2005.03.011
Abdel-Moemin, A. R. (2015). Healthy cookies from cooked fish bones. Food Bioscience, 12, 114–121. doi: 10.1016/j.fbio.2015.09.003
Pichkur, V. Ya., Lazarenko, M. M., Alekseev, O. M., Kovbasa, V. M., Lazarenko, M. V. (2015). Thermogravimetric research of the extruded and native types of starch. Eastern-European Journal of Enterprise Technologies, 1 (6 (73)), 52–56. doi: 10.15587/1729-4061.2015.33116
Dorohovich, V. V., Lazarenko, N. P. (2008). Doslidshenniia teplomasoobminnykh protsesiv, shcho vidbuvayut'sya pry vypikanni keksu na laktytoli. Khlibopekar i kondyter, 9, 21–23.
Snyezhkin, Yu. F., Mykhaylyk, V. A., Dmytrenko, N. V. (2011). Dynamika zminy stanu vody v parenkhimnykh tkanynakh roslyn pry sushinni. Promyshlennaya teplotekhnyka, 33 (2), 35–40.
Potapov, V. A. (2009). Kynetyka sushky: analyz y upravlenye protsessom. Kharkiv: KhGUPT, 250.
DOI: http://dx.doi.org/10.21303/2504-5695.2016.00233
Refbacks
- There are currently no refbacks.
Copyright (c) 2016 Nataliia Prytulska, Dina Fedorova, Maxim Lazarenko, Olena Vasylieva, Tatiana Yudina
This work is licensed under a Creative Commons Attribution 4.0 International License.
ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)