Kinetics of Removal of Water in the Process of Drying Pumpkin and Apple Raw Materials When Producing Glueless Marshmallow

Thermogravimetric and thermal characteristics of dehydration of semi-finished products to make pastilles from apple and pumpkin

“…Last of all, water molecules are removed that are most strongly associated with the material and form chemical bonds with it. The features of dehydration with can be analyzed using thermogravimetric dependences and thermal characteristics of the processes occurring in the sample under linear heating conditions [5,6].…”

“…Synchronization of the data obtained by the TG and DSC methods makes it possible to draw conclusions about the magnitude of the thermal effects accompanying the change in the sample mass. The application of thermal analysis methods to food objects of various nature is substantiated in works [4][5][6][7][8][9][10][11][12]. In this work, a comparison of thermal and thermogravimetric parameters obtained for samples of puree from apples and pumpkin, as well as their mixtures with a protein-sugar mass in a puree: sugar ratio of 2: 1 with the content of one egg white per 500 g of mass, is carried out.…”

“…Therefore, thermal analysis can be used for both qualitative and quantitative determination in analytical practice. The use of thermal analysis methods in the study of thermal stability and hydration properties of food products and plant raw materials is justified by a large number of publications in this area, in particular in [4][5][6][7][8][9][10][11][12].…”