THERMODYNAMIC ANALYSIS OF WHEAT GLUTEN ON THE BASIS OF ITS HYGROSCOPIC PROPERTIES
For wet thermolabile materials, which include wheat gluten, the static balance between the product and the environment, occurs under the condition that the state of the "wet body - gas" does not change over time under the influence of various internal factors. At this equilibrium, the amou...
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| Format: | Article |
| Language: | Russian |
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North-Caucasus Federal University
2022-08-01
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| Series: | Современная наука и инновации |
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| Online Access: | https://msi.elpub.ru/jour/article/view/18 |
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| author | E. V. Fomenko A. H. Ugmanov O. A. Aleksanyan T. S. Nguyen |
| author_facet | E. V. Fomenko A. H. Ugmanov O. A. Aleksanyan T. S. Nguyen |
| author_sort | E. V. Fomenko |
| collection | DOAJ |
| description | For wet thermolabile materials, which include wheat gluten, the static balance between the product and the environment, occurs under the condition that the state of the "wet body - gas" does not change over time under the influence of various internal factors. At this equilibrium, the amount of moisture in the hygroscopic product depends on its type, type and energy of moisture contained in it, and a number of parameters, in particular, the temperature and partial pressure of water vapor over the surface of the product and is important in the study of the hygroscopicity of raw materials. |
| format | Article |
| id | doaj-art-3de7d22d6e464956a2bc2e749f9f1e38 |
| institution | Matheson Library |
| issn | 2307-910X |
| language | Russian |
| publishDate | 2022-08-01 |
| publisher | North-Caucasus Federal University |
| record_format | Article |
| series | Современная наука и инновации |
| spelling | doaj-art-3de7d22d6e464956a2bc2e749f9f1e382025-08-03T13:08:07ZrusNorth-Caucasus Federal UniversityСовременная наука и инновации2307-910X2022-08-010113614710.33236/2307-910X-2019-25-1-136-14617THERMODYNAMIC ANALYSIS OF WHEAT GLUTEN ON THE BASIS OF ITS HYGROSCOPIC PROPERTIESE. V. Fomenko0A. H. Ugmanov1O. A. Aleksanyan2T. S. Nguyen3Astrakhan state technical UniversityAstrakhan state technical UniversityAstrakhan state technical UniversityAstrakhan state technical UniversityFor wet thermolabile materials, which include wheat gluten, the static balance between the product and the environment, occurs under the condition that the state of the "wet body - gas" does not change over time under the influence of various internal factors. At this equilibrium, the amount of moisture in the hygroscopic product depends on its type, type and energy of moisture contained in it, and a number of parameters, in particular, the temperature and partial pressure of water vapor over the surface of the product and is important in the study of the hygroscopicity of raw materials.https://msi.elpub.ru/jour/article/view/18thermodynamic analysisglutenglutensorption isothermsmoisture contentadsorptionthermal effectentropy |
| spellingShingle | E. V. Fomenko A. H. Ugmanov O. A. Aleksanyan T. S. Nguyen THERMODYNAMIC ANALYSIS OF WHEAT GLUTEN ON THE BASIS OF ITS HYGROSCOPIC PROPERTIES Современная наука и инновации thermodynamic analysis gluten gluten sorption isotherms moisture content adsorption thermal effect entropy |
| title | THERMODYNAMIC ANALYSIS OF WHEAT GLUTEN ON THE BASIS OF ITS HYGROSCOPIC PROPERTIES |
| title_full | THERMODYNAMIC ANALYSIS OF WHEAT GLUTEN ON THE BASIS OF ITS HYGROSCOPIC PROPERTIES |
| title_fullStr | THERMODYNAMIC ANALYSIS OF WHEAT GLUTEN ON THE BASIS OF ITS HYGROSCOPIC PROPERTIES |
| title_full_unstemmed | THERMODYNAMIC ANALYSIS OF WHEAT GLUTEN ON THE BASIS OF ITS HYGROSCOPIC PROPERTIES |
| title_short | THERMODYNAMIC ANALYSIS OF WHEAT GLUTEN ON THE BASIS OF ITS HYGROSCOPIC PROPERTIES |
| title_sort | thermodynamic analysis of wheat gluten on the basis of its hygroscopic properties |
| topic | thermodynamic analysis gluten gluten sorption isotherms moisture content adsorption thermal effect entropy |
| url | https://msi.elpub.ru/jour/article/view/18 |
| work_keys_str_mv | AT evfomenko thermodynamicanalysisofwheatglutenonthebasisofitshygroscopicproperties AT ahugmanov thermodynamicanalysisofwheatglutenonthebasisofitshygroscopicproperties AT oaaleksanyan thermodynamicanalysisofwheatglutenonthebasisofitshygroscopicproperties AT tsnguyen thermodynamicanalysisofwheatglutenonthebasisofitshygroscopicproperties |