Foshchan A. Development of scientific bases of resource-saving technologies of jelly products

The dissertation is devoted to the solution of an important task of the food industry – rational use of raw materials – jelly forming agents of different origin in jelly production. To achieve this goal, a scientific concept was proposed, namely: analysis of the results of theoretical modeling by molecular dynamics methods and experimental determination of the mechanisms of formation of structures in aqueous solutions of jelly forming agents of different origin allow to manage the processes of gel formation in the technology of jelly products. This leads to resource-saving and quality assurance of jelly products. The properties of solutions and gels of red seaweed polysaccharides, the influence of various chemical additives and physical fields on the change of these properties were studied. Using molecular-dynamic modeling methods, a theoretical model of the process of formation of structures in aqueous solutions was obtained. The possibility of adjusting the process of gelling by the influence of various low molecular weight additives, combining gelling agents and the action of an external electromagnetic field has been proven. Technological conditions for the use of complex jelly forming agents of protein-polysaccharide nature in order to obtain jelly products with pre-established properties were justified. Conditions and terms of storage of jelly products and semi-finished products with the use of complex jelly forming agents were determined. New technologies for the production of jelly products that reduce the cost of jelly forming agents have been developed and scientifically substantiated. The organizational and technological measures for the implementation of research results in production and the educational process was carried out.