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Information × Registration Number 0212U002373, 0109U008639 , R & D reports Title Increase ecspertise porous food products by development ta introductions of physical methodsof their research popup.stage_title Head Zakharenko Vitaliy Aleksandrovich, Registration Date 13-02-2012 Organization Kharkov State Academy of Food Technology and Management popup.description2 The analysis of literary data shows on research of porous structure of food products, that introduction in the complement of products of food additions causes substantial changes іх porous structure. It dictates the necessity of establishment of conformities to the law of forming of structure at bringing of additions, and also development of new and per-fections of obscheprynyatykh methods of research and control. Scientifically grounded methodology of determination of dyferentsal'noy function of distributing (DFR) of pores after radiuses in a mykroporovoy area. A formula is shown out for the calculation of warmth of sorbtsyy of aquatic steam on the surface of porous products. The new method of determination of coefficient of diffusion of moisture, and also his differentia-tion, is developed on making taking into account the mechanism of transference mois-tures at swelling of colloid kapyllyarno-porystykh bodies. Product Description popup.authors Іванова Ала Анатоліївна Захаренко Віталій Олександрович Мячиков Олександр Васильович popup.nrat_date 2020-04-02 Close