Water-sorption ability of fruit and vegetable stabilizers

The article presents the relevance of the development of new technologies and formulations of food products with a foamy structure. The kinetics of moisture sorption of fruits and vegetables subjected to hydrothermal and mechanical processing at various partial vapor pressures in the environment has been studied. Calculations of hygroscopic characteristics of fruit and vegetable stabilizers have been made. Such parameters of the monolayer as the concentration of substances in a continuous monomolecular layer, specific surface and relative air humidity at which the moisture monolayer is adsorbed, and the pore volume of the stabilizers were determined.

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