Glagoleva L.E 1
Korneeva O.S. 1
Rodionova N.S. 1
Shuvaeva G.P. 1
1 Voronezh State University of Engineering Technology
The possibility of using vegetable polysaccharide complexes of the thistle, rose hips, pumpkin seed, watermelon, grape seed, walnut as a promising sorbent food additives. Experimentally obtained dependence of the degree of swelling of the selected complexes from time to time taking into account the pH in different technological environments. It is established that the degree of swelling of selected polysaccharide complexes varies depending from the environment. Defined maximum limit swelling. The data on the intensity of the process of swelling in different technological environments. The values of rate constants of swelling when the equilibrium states. Based on these experimental data have been constructed polynomials of degree 3, which describe the dependence characterizing the kinetics of swelling to time at different pH values.