Open AccessAgricultural machinery used in the process of denaturation of minced fish proteine
Author(s) -
Sergey Sokolov,
Innesa Deyneka,
A.A. Malich,
Alexander Yashonkov,
O. I. Yakovlev
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/918/1/012145
Subject(s) - denaturation (fissile materials) , hydrostatic pressure , chemistry , fish <actinopterygii> , molecule , extrapolation , raw material , food science , thermodynamics , organic chemistry , nuclear chemistry , fishery , mathematics , mathematical analysis , physics , biology
The development of the marine industry and processing of raw materials is very important. Many floating marine transport platforms are engaged in processing and preparing raw materials. The paper presents an experimental study of the absorption method of the dependence of the degree of protein denaturation on the absolute value of external hydrostatic pressure, which was used to process minced fish for 5 minutes at a temperature of 295 K. A mathematical model of the process of denaturation of protein molecules in minced fish under the influence of high hydrostatic pressure has been developed. Based on experimental data, the equilibrium constant K = 0.0019439869 of denaturation of protein molecules after 5-minutes action of external hydrostatic pressure at room temperature was determined. Extrapolation of experimental data using a model curve determined the pressure P = 520 MPa, at which the concentration of denatured protein molecules in minced fish for 5 minutes at a temperature of 295 K becomes equal to the concentration of denatured protein molecules in boiled minced fish. These studies are very important for the food and transport industry.