THE STUDY OF MOISTURE BOND FORMS IN EDIBLE VEGETABLE RAW MATERIALS BY DIFFERENTIAL THERMAL ANALYSIS

Abstract

The article investigated the forms of moisture bonding in edible vegetable raw materials by
differential thermal analysis. Plants such as ginger roots and nettle leaves were selected as an
object. The nutritional value and quality indicators of the finished product, which are the result of
structurally mechanical, biological and physico-chemical transformations of substances, depend
on the correct choice of the drying regime. For the effective implementation of the drying process
of edible vegetable raw materials, it is necessary to study the nature of the connection of moisture
with the determination of the areas in which substances are converted with increasing temperature.
The determination of the laws of thermal effect on edible vegetable raw materials was studied by
the method of nonisothermal analysis on a comprehensive Thermoanalyzer. The thermal analyzer
was used to determine the decrease in the mass of the product and the increase in temperature
during a controlled temperature treatment in a given gas medium