Articles

Kinetic Principles of the Vegetable Raw Materials Hydrothermal Treatment

Authors:

Albert H.-H. Nugmanov, Oksana A. Aleksanyan, Miguel A. S. Barzola

Abstract:

The research concerns the heat treatment kinetics and duration determination of food products in the steam environment in the cooking process. Authors determined the degree of final products readiness, in particular, vegetables - beets, carrots and potatoes. From the existing determining methods of the food readiness, the most physically and mechanically rational is the determination of the active resistance to direct current Ω in the processed object. During the cooking process the researchers measured Ω till the samples were ready, that was determined organoleptically. As a result, they obtained the dependence Ω = f (τ). The reasonable application possibility of such methodical approach can be explained as follows. As a result of thermal exposure, there is a destruction in the tissues of an object, the number of non-polar soluble components decreases, and the number of ions rises due to the formation of dissociated amino acids and electrolytes of cell sap released when cell membranes are destroyed, which leads to a decrease in Ω. In the process of achieving culinary readiness, the product structure is significantly destroyed and Ω is reduced to a certain minimum. The kinetic dependences of the cooking rate are the following: = 1 / f(Ω). Analysis of the kinetic curves of cooking allows to determine patterns of changes in physical and chemical parameters leading to culinary readiness of the food product, and leads to the conclusion that there are four main stages in the steaming process, for each of which the kinetic dependencies are given = f(Ω) in the Ω intervals inherent in each specific product. The research results analysis showed that the product is ready when the value of this parameter is reached Ω = 18 … 25 kΩ.

Keywords:

vegetable products; hydrothermal treatment; kinetics of the process; readiness degree; current electric conductance

For citation: Albert H.-H. Nugmanov, Oksana A. Aleksanyan, Miguel A. S. Barzola. Kinetic Principles of the Vegetable Raw Materials Hydrothermal Treatment. Индустрия питания|Food Industry. 2018. Vol. 3, No. 4. P. 81–87. DOI 10.29141/2500-1922-2018-3-4-10