期刊名称：Eastern-European Journal of Enterprise Technologies
印刷版ISSN：1729-3774
电子版ISSN：1729-4061
出版年度：2012
卷号：5
期号：6
页码：62-66
DOI：10.15587/1729-4061.2012.4594
语种：English
出版社：PC Technology Center
摘要：The amount of the foodstuff moisture, which properties differ from the properties of volume moisture or so-called “free moisture”, is called “bound moisture”. Despite the variety of methods of moisture testing and great amount of obtained information, the concepts “free” and "bound" moisture are rather vague. Their role in the stuff, the absolute and relative content have not been studied fully and accurately. Thus, the development of fundamental ideas about forms, structure and state of water in food systems is topical problem. The first task of the work is to familiarize the specialists of food industry with new approaches in the research of edible raw material and products. The second task is to obtain new data on starch moisture, which is one of the main components of vegetable edible raw materials, such as cereals. New term “system moisture” was introduced for the moisture of feed system. The appropriateness of calculation of mole concentration for the components of feed system was proved. The study algorithm for correlation between different methods of moisture research, to create the database, was suggested. Its usage would allow skilled technologists to predict and to justify scientifically the functional and technological role of a component. The kinetics of moisture removal from starch sponge with different mole concentration over the range 1,1•10-7 to 4•10-7 (mole of starch)/(mole of moisture) was studied applying the EPR method. The coefficients that characterize the system moisture of starch sponge were determined, in terms of the ratio of moisture, which is and is not the solvent of MnSO4.
