摘要：System water has different forms of bond and structure. During any technological processing of food products, system water changes its composition, i.e. its form and structure.There is a large variety of both thermodynamic and molecular-kinetic methods of study of system water of food products, due to which we have acquired a large amount of information. However, the interpretation of the information is not sufficiently clear.The purpose of the study is to present correlation between the thermodynamic and molecular-kinetic methods of study of system water of food products, and to obtain new data on the dynamic behavior of system water of starches and starch-containing materials during the dehydration.Applying the method of EPR-spin signs, we studied the kinetics of moisture removal from colloidal capillary-porous models of starch with varying values of its molar mass and concentration. The molar mass was varied using different starches and the molar concentration – using different amounts of starch during the preparation of the model. We have obtained the dependences of the amount of moisture, which acts as a salt solvent, and amount of moisture, which does not solve salt, during the drying of models.It was found that the larger the molar mass of the starch molecules, the larger the surface area of a model. It was noted that the increase of starch molecules reduces the porosity of models of starch and, consequently, changes their properties to absorb water.It was noted that the data can be used to analyze the form and structure of moisture in starch-containing materials and products during their processing.
