engleski

Determination of unfrozen water in doughs by application of mathematics models

In this paper the influence of amidated pectin (PEKTIN AMIDA AF 010-A) addition on share of unfreezable water and ice in model water solutions and doughts (flower-water-system) was detrimanted by application of Heldman΄ s mathematic model in temperature interval from initial freezing point (Ti) to – 40 ˚ C. Experiments of 10 water model solutions and 10 dooghts samples with different amidated pectin content (w = 0, 5– 5%) were carried out. For the doudht samples preparing flour with the water content of 11, 8%, ash content of 0, 55% and with water absorption of 57% was used. Mass fraction of unfreezable water in samples of model solutions and doughts with constant amidated pectin content shows exponential decreasing by temperature lowering, while at the temperatures lower then – 40 ˚ C assumes constant values. Mass fraction of unfreezable water increases in samples of model solutions and doughts depending on increasing of amidated pectin mass fraction at all freezing temperatures in determined temperature interval. Samples of doughts have larger increasing of mass fraction of unfeezable water than model solutions samples in all 10 samples with different mass fraction of amidated pectin.

dough ; unfreezable water ; mathematics models

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