The kinetics of structure formingprocess of food model systemson the basis of ionotropic polysaccharide of sodium alginate

Abstract

In order to make the efficient technological decisions the kinetics of gel-forming of sodium alginate polysaccharide in presence of slightly soluble salt CaSO4 has been theoretically grounded. The mathematical model of gel-forming kinetics has been developed, considering the structure forming acceleration, the measures for the technological parameters optimization have been offered, the compulsory conditions of gel-forming process have been defined. With the help of MathCad environment the developed theoretical model adequacy has been proved, the high correlation coefficients have been set; the experimental data have been presented graphically.