INVESTIGATION OF HYGROSCOPIC PROPERTIES AND POROSITY OF GLUED REINFORCED SAUSAGE CASINGS

Keywords: glued reinforced sausage casings of intestinal raw materials, reinforcing, sorption isotherms, porosity

Abstract

There is substantiated the topicality of studying hygroscopic properties and porosity of glued reinforced sausage casings of intestinal raw materials. The work aim is to establish storage conditions of glued reinforced sausage casings of intestinal raw materials and their porosity determination. Studies of hygroscopic properties of glued reinforced sausage casings of intestinal raw materials   have established a possibility of their long-term storage in a polymer package at a relative humidity no more 60…70 %. It has been established, that at a relative humidity more 70 %, storage is possible only in a steam-tight package. It has been noted, that a storage temperature at that must be selected in the diapason from 0 °С to 25 °С. It has been established, that the sorption isotherm for a model of a reinforcing seam material, obtained from glued intestinal casings using thermal coagulation, is lower than the one of the glued casing of intestinal raw materials relative to the axis of moisture content. The research result is explained by different porosity of samples. Differential functions of pores distribution by radiuses for studied samples have been obtained, and most probable and average radiuses for them have been calculated. The obtained distribution functions have a similar character and close maximum positions relative to the axis that the size-free pore radius is put on. They differ by lines width, testifying to the fact that samples differ by relative number of pores of different radiuses. It has been established, that most probable radiuses of pores for the studied samples differ within error, and average radiuses differ more than twice. It has been noted, that just more developed porous structure is a cause of the fact that the sorption isotherm of glued casings is higher relative to the one of a reinforcing seam material model. It has been noted, that at reinforcing protein molecules of the initial raw material change their structure because of thermal coagulation in such a way that the porous composition of the obtained raw material becomes closer to the monodispersed one

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Author Biographies

Vyacheslav Оnishchenko, Kharkiv State University of Food Technology and Trade

Department of Meat Technology

Andrey Pak , Kharkiv State University of Food Technology and Trade

Department of Power Machine Building, Engineering and Physical and Mathematical Disciplines

Andrii Goralchuk, Kharkiv State University of Food Technology and Trade

Department of Food Technologies in Restaurant Industry

Lidiia Shubina , Kharkiv Institute of Trade and Economics of Kyiv National University of Trade and Economics

Department of Marketing, Management and Trade Entrepreneurship

Viktoria Bolshakova, Kharkiv State University of Food Technology and Trade

Department of Meat Technology

Samvel Inzhyyants , Ltd «Chuhuyivskyy myasokombinat»

Senior Production Technologist of Uncooked Unsmoked Products

Alina Pak , Kharkiv Institute of Trade and Economics of Kyiv National University of Trade and Economics

Department of Marketing, Management and Trade Entrepreneurship

Olena Domanova, Kharkiv Institute of Trade and Economics of Kyiv National University of Trade and Economics

Department of Marketing, Management and Trade Entrepreneurship

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Published
2021-02-03
How to Cite
ОnishchenkoV., Pak , A., Goralchuk, A., Shubina , L., Bolshakova, V., Inzhyyants , S., Pak , A., & Domanova, O. (2021). INVESTIGATION OF HYGROSCOPIC PROPERTIES AND POROSITY OF GLUED REINFORCED SAUSAGE CASINGS . EUREKA: Life Sciences, (1), 31-36. https://doi.org/10.21303/2504-5695.2021.001632
Section
Food Science and Technology