Zakharenko V. Improvement of methodology of examination of porous food products

Object – merchandising characteristics of food raw material and products; purpose – improvement of methodology of food products’ examination with porous structure through the increase of settling ability of determination of their capillary and porous structure; research methods – standard, physical-chemical, organoleptic and original, developed in work; theoretical and practical results – are theoretically substantiated and developed, devices for determination of general and differential porosity of bakery and combined food stuffs are created; theoretical bases of permeability of egg-shell are developed and first differential approach to the estimation of consumer properties during eggs storage are scientifically grounded; approximating equation of moisture sorption-desorption by food products in all range of relative air moisture, which satisfactorily describes food products’ sorption process; the formula for the calculation of sorption warmth of aquatic steam on the surface of porous products is developed, that allows to estimate changes in dispersion of the combined products depending on properties of additions; the developed methods of research are used during substantiation and adoption of normative documentation on new products; novelty – lies in the development of methodology and physical methods of research of food products’ porous structure; establishment of correlative connections of differential function of distributing pores on radiuses with food products’ quality; in the development of method for the determination of new quality index – coefficient of variation of food products’ filtering pores area, which correlates with their organoleptic indexes and coefficient of egg-shell permeability, which allows to forecast the terms of storage of chicken eggs after taking; it is introduced into food industry enterprises and educational process; branch of industry – food industry.