Дослідження кріоскопічних властивостей культивованих грибів

Abstract

Досліджено основні теплофізичні властивості фаз, виділених із культивованих грибів: гливи звичайної, печериць і шиїтаке. За допомогою низькотемпературного калориметра встановлено діапазони температур кристалізації, кількість вимороженої вологи й середню молярну масу розчинених речовин у досліджуваних зразках. Отримані дані можуть використовуватися під час ідентифікації грибної сировини.

Identification, quality and safety control of cultured fungi with the use of standard methods (according to specification documents) do not allow assess these products’ quality to the full because of a number of factors: selectivity, the need in highly technical equipment, well-trained personnel and specialized laboratory. So, the development of new expertizing methods is an important task. The results of determining main thermal physical characteristics of the process of phases freezing, received by cyclic freezing and centrifuge ride of fine-cut cultured fungi are presented in the article. Merchandizing features of cultured fungi were studied at the initial stage of experimental researches. Cryoscopic characteristics of liquid and hard phases of cultured fungi are determined. It was finally specified that the tested samples had two ranges of the crystallization and melting temperatures. An average molar weight of the dissolved substances, which initiate the reinforcement of the moisture crystallization temperature towards low temperatures, is calculated. Using these results and taking into account the fact that chemical composition of cultured fungi is practically stable, It is reasonable to use the suggested cryoscopic method for the identification of cultured fungi using these results, and with the account of the fact that chemical composition of the cultured fungi is practically stable. Sufficient fluctuations (more than 10%) from the presented results can repeatedly be interpreted as a signal of possible adulteration of products from fungi.