Вологоємність і гігроскопічність натуральних шкір

Abstract

Розглянуто вплив дублення натуральної шкіри на співвідношення вільної та зв’язаної вологи. Уведено новий показник якості шкіри – коефіцієнт гідрофільності, що характеризує гідрофільні властивості шкіри, тобто показує, яку частину води може зв’язати одиниця об’єму сухої шкіри.

The object is merchandising characteristics of food raw material and products; the – improvement of methodology of food products’ examination with porous structure through the increase of settling ability of determination of their capillary and porous structure is the purpose of the research; research methods – standard, physical-chemical, organoleptic and original are used in the work; the results – are theoretically substantiated and developed, the devices for the determination of general and differential porosity of bakery and combined food stuffs are created; theoretical bases of egg-shell permeability are developed; the first differential approach to the estimation of consumer properties during eggs storage is scientifically grounded. An approximating equation of moisture sorptiondesorption by food products in all range of relative air moisture, which satisfactorily describes the process of food products’ sorption; the formula for the calculation of sorption warmth of aquatic steam on the surface of porous products is developed, that allows to estimate changes in dispersion of the combined products depending on properties of the additives; the developed methods of research are used for the substantiation and adoption of normative documentation on new products. Novelty lies in the development of methodology and physical methods of food products’ porous structure research; specification of correlative connections of distributing pores differential function on radiuses with food products’ quality; development of the method for the determination of new quality index - coefficient of variation of food products’ filtering pores area, which correlates with their organoleptic indexes and coefficient of egg-shell permeability. It allows to forecast the terms of storage of chicken eggs after taking. The resnets are introduced into food industry enterprises and educational process; the branch of industry - food industry.