THE STUDY OF THERMAL PROCESSES IN FISH&PLANT SEMI-PRODUCTS

Abstract

The water-holding ability and forms of connection in fish&plant semi-products were experimentally studied using derivatograph Q-1500 D by «МОМ» of Paulik-Paulik-Erdey system (Hungry). Using the methods of thermogravimetry methods in experimental samples was synchronously measured the temperature (Т), change of mass (TG), speed of temperature change (DTG) and change of thermal capacity (DТА). According to derivatograms the volume of the mass loss (Δm) and derivative change of DGT mass of the studied sample at correspondent temperature were determined. The thermal resistance of samples was assessed by the methods of thermogravimetry (by admissible mass loss that takes place at certain temperature) and differential-thermal analysis (by thermal effects that attend the chemical transformations of macromolecules, which intensity depends on temperature). According to the results of thermogravimetric and differential-thermal examination there was carried out the comparative characterization of the quantity of absorption- and capillary bound water in studied samples of fish&plant semi-products and also determined the value of activation energy of water molecules at different temperatures of water removing. The dependence of DTG samples was divided in peaks using Gauss distribution. According to the analysis of DTG peaks the quantity of osmotic- and absorption-bound water was determined in the samples of minces, produced on the base of complex of raw and preliminary thermally processed muscular, connective and bone tissues of Azov goby (Neogobius melanostomus). The received results give a possibility to understand better the structural changes that take place in the process of drying of fish&plant semi-products. They can be used for optimization of the process of drying of fish&plant semi-products and prognostication of their technological behavior in the different food systems and at storage.

Thermogravimetric research into fish and plant semifinished products made of raw and blanched tissues of Azov goby and wheat bran

“…Detailed methods of research into thermal-physical processes of the fish and plant semifinished products are given in paper [25].…”

“…Today this type of fish raw materials is one of the most representative and affordable by its price objects of the marine fisheries in Ukraine. Azov Goby Neogobius melanostomus is a source of valuable and easily digestible protein and its bone tissue is a a source of bioavailable calcium, which determines the expediency of its complex processing for the production of food products in the segment of social nutrition [1,2]. Implementation of resource-saving technologies, in a simultaneous reduction of dependence on the foreign market, will allow reducing the waste, using local fish resources more efficiently, reducing the cost and increasing the efficiency of production of fish products.…”

“…These requirements imply high quality and ecological cleanliness of the products, as well as maximum mechanization and automation of the processes [1]. One of the main tasks for the vegetable-processing industry is to use modern advanced technology during production [2]. But the intensity of the pace of development is reduced due to the low degree of mechanization of most of the processes in the processing of vegetable raw materials, a high degree of manual work.…”