atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2023-2-147-156atu-1796Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYПрименение комбинированных структурирующих веществ различного происхождения в производстве желейных изделийThe use of combined structuring agents of various origins in the production of jelly productsФощанА.FoshchanA.

61002, г. Харьков, ул. Альчевских, 44

61002, Kharkiv, Alchevskykh str., 44

andreyfoshchan@gmail.comГосударственный биотехнологический университетУкраинаState Biotechnological UniversityUkraine20230207202302147156Copyright © Фощан А., 20232023Фощан А.Foshchan A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/1796

Данная статья посвящена решению важной задачи пищевой промышленности - рациональному использованию пищевого сырья, в том числе желирующих агентов различного происхождения. Инновационная стратегия данного исследования основана на возможности использования желатина и модифицированного картофельного или горохового крахмала (МС), в качестве дешевого ингредиента при производстве желейных изделий на основе традиционного, но дорогого сырья, такого как агар и агар из фурцеллярии - фурцелларан. Проведены экспериментальные исследования прочности гелеобразующих систем «желатин - МС - агар - вода» и «желатин - МС - фурцелларан - вода», а также систем «агар - вода», «фурцелларан - вода», « желатин – вода». Получены математические модели, связывающие прочность исследованных гелеобразующих систем с массовой концентрацией их компонентов. Получено уравнение, позволяющее рассчитать массовые концентрации компонентов исследуемых гелеобразующих композиций при заданном уровне прочности систем. Показано, что для заданного уровня прочности гелеобразующей системы существует оптимальная концентрация ее компонентов с точки зрения наименьшей полной стоимости системы. Получено уравнение, позволяющее рассчитать оптимальную концентрацию компонентов комбинированной гелеобразующей системы. Получена адекватная математическая модель для прогнозирования прочности желейных изделий в зависимости от массовой концентрации компонентов. Предусматривается сформулировать исходные требования к параметрам гелеобразования, которые позволят получить целостную упругую структуру при оптимальной длительности технологического процесса, путем моделирования систем гелеобразования, как технологической системы, в рамках функционирование отдельных подсистем (создание рецептурных концентраций и соотношений гелеобразователей). Полученные математические модели могут быть использованы для анализа других гелеобразующих композиций при наличии данных о прочности таких систем в зависимости от концентрации компонентов.

This paper is devoted to solving an important task of the food industry - the rational use of food raw materials, including gelling agents of various origins. The innovative strategy of this study is based on the possibility of using gelatin and modified potato or pea starch (MS), as a cheap ingredient in the production of jelly products based on traditional, but expensive raw materials such as agar and agar from Furcellaria - furcellaran. The experimental study has been performed concerning the strength of gel-forming systems ‘gelatin - MS - agar – water’ and ‘gelatin - MS - furcellaran – water’, and systems: ‘agar - water’, ‘furcellaran - water’, ‘gelatin – water’. Mathematical models have been obtained that relate the strength of the investigated gel-forming systems to the mass concentration of their components. The equation has been obtained that allows calculating the mass concentration of the components of the studied gel-forming compositions with the given level of strength of systems. It is shown that for a given level of strength of gel-forming system there is an optimal concentration of its components in terms of the least full cost of the system. The equation that allows to calculate the optimal concentration of components of a combined gelforming system has been obtained. The adequate mathematical model for forecasting the strength of jelly products, depending on the mass concentration of components is obtained. It is envisaged to formulate the initial requirements for the parameters of gel-forming, which will allow obtaining an integral elastic structure at optimum duration of the technological process, by modelling the systems of gel-forming, as a technological system, within the framework of the functioning of individual subsystems (the creation of prescription concentrations and ratios of gel-forming agents). The obtained mathematical models can be used for the analysis of other gel-forming compositions in the presence of the data on the strength of such systems depending on the concentration of components.

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The authors declare that there are no conflicts of interest present.