RESEARCH ON THE RHEOLOGY OF DIETARY ADDITIVES IN SAUCE FOOD SYSTEMS

Abstract

The article conducted a study on the rational concentrations of gum arabic and pectin in composite mixtures, studied the hydration capacity, surface tension, effective viscosity of their solutions in different media. When gum arabic in a concentration of 1–6 % and pectin 0.5–2 % interact with a liquid, their swelling and dissolution occur, which in turn is accompanied by a decrease in the surface tension of the solutions, which facilitates the dispersion of surface systems. At low concentrations (pectins up to 2 % and gum arabic up to 6 %), the resulting solutions can be characterized more as Newtonian liquids, since they do not change their viscosity at different shear rates. Hydration of polysaccharides (pectin, gum arabic) can be conditionally divided into two stages. The first stage is characterized by an increase in the effective viscosity of aqueous solutions to maximum values (maximum slopes of the sections of the curves), the second stage is the achievement by the systems of relatively constant values of effective viscosity. The average rate of hydration of polysaccharides has been established: the increase in the viscosity of aqueous systems of pectin and gum arabic depending on the concentration is characterized by the average rate of swelling and dissolution. Analysis of the obtained dependences shows that the dissolution process of the studied polymers occurs at different speeds and depends on the concentration of polysaccharides. Analysis of experimental data shows that the process of formation of equilibrium systems “polysaccharide – water” at a temperature of 20 ± 2 °С is quite long 14.4 ⋅ 103–18 ⋅ 103 s, which sets the task of intensification of hydration processes. It was found that the increase in the rate of formation of equilibrium pectin systems with increasing temperature can be explained by the destruction of hydrogen bonds, as a result, the segments of macromolecules become more mobile, as a result of which the rate of their dissolution increases. With increasing polysaccharide concentration, there is a general trend towards an increase in effective viscosity; at the same concentrations, pectin forms solutions with higher effective viscosity values t han gum arabic.