Харчова наука і технологія (Food science and technology)

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Перегляд Харчова наука і технологія (Food science and technology) за Автор "A. Foshchan, V. Yevlash, V. Potapov"

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  • Документ
    MATHEMATICAL MODELING OF THE STRENGTH OF HETEROGENEOUS GEL FORMING SYSTEMS BASED ON GELLING AGENTS OF POLYSACCHARIDE AND PROTEIN ORIGINS
    (2022) A. Foshchan, V. Yevlash, V. Potapov
    This paper is devoted to solving an important task of the food industry - the rational use of food raw materials, including gelling agents of various origins. The innovative strategy of this study is based on the possibility of using gelatin and modified potato or pea starch, as a cheap ingredient in the production of gel semi-finished products and confectionery based on traditional, but expensive raw materials such as agar and agar from Furcellaria - furcelaran.  Food gelatin (Ukraine), agar (Germany), furcelaran (Estonia), modified potato starch OPV-1 (Ukraine), modified potato starch Farinex VA-40 (Netherlands), modified pea starch Emden ESH-15 (Germany) were used in the work. The experimental study has been performed concerning the strength of gel-forming heterogeneous systems ‘gelatin - MS - agar – water’ and ‘gelatin - MS - fercellaran – water’, and homogeneous systems: ‘agar - water’, ‘fursalaran - water’, ‘gelatin – water’. Mathematical models have been obtained that relate the strength of the investigated gel-forming systems to the mass concentration of their components. The equation has been obtained that allows calculating the mass concentration of the components of the studied gel-forming compositions with the given level of strength of systems. It is shown that for a given level of strength of a heterogeneous gel-forming system there is an optimal concentration of its components in terms of the least full cost of the system. The equation that allows to calculate the optimal concentration of components of a heterogeneous gel-forming system has been obtained. The adequate mathematical model for forecasting the strength of modelling systems of gel-forming, depending on the mass concentration of components is obtained. It is envisaged to formulate the initial requirements for the parameters of gel-forming, which will allow obtaining an integral elastic structure at optimum duration of the technological process, by modelling the systems of gel-forming, as a technological system, within the framework of the functioning of individual subsystems (the creation of prescription concentrations and ratios of gel-forming agents). The obtained mathematical models can be used for the analysis of other heterogeneous gel-forming compositions in the presence of the data on the strength of such systems depending on the concentration of components.