Вестник МГТУ. 2020, Т. 23, № 3.

Вестник МГТУ. 2020. Т. 23, № 3. С. 302-312. DOI: 10.21443/1560-9278-2020-23-3-302-312 As it can be seen from the graph in Fig. 7, with increasing gelatin concentration, the value of the ”gel strength” indicator gradually increases, reaching a maximum value of 167.7 g / ^ 2 with a mass fraction o f 5 % gelatin. It is important to note that in the absence of gelatin, there are no gelation processes in CSB. The melting temperature of the gel was determined by studying the rheological indicator-limit shear deformations. The melting point was determined at the intersection of the loss modulus and accumulation modulus curves. Fig. 7 shows the curves of the conservation and loss modulus for gels with a mass fraction of the gelatin 1 %, and Table 2 shows the results of determining the melting point of gels for all the studied concentrations of gelatin in CSB. 30 Fig. 7. Indicators of limiting shear deformations of jellies with a mass fraction of gelatin 1 % Рис. 7. Показатели предельных деформаций сдвига студней с массовой долей желатина 1 % Table 2. Melting temperature of gelatin gels Таблица 2. Температура плавления гелей желатина Concentration of gelatin, % Melting temperature, °C control (gelatin gels water-based) gelatin gels based on CSB 0.5 24.9 24.6 1.0 25.8 25.5 1.5 27.7 26.3 2.0 28.5 27.8 3.0 29.3 28.6 4.0 29.9 29.7 5.0 31.9 30.0 After analyzing the table, it can be concluded that the melting temperatures of CSB-based and water- based gels practically coincide with a slight deviation of the indicator in the lower direction for CSB-based gels. Based on the results o f comprehensive research, it is possible to make a reasonable conclusion about the feasibility and possibility of using secondary food waste from processing thorny skate wings such as cartilage for making aspic. Determination of the melting temperature of gel 100 cdо cd P4 о 343о 43 § b 0 43 о cd> 10 0,1 0,01 - G \ 1% Temperature, °C -G", 1% G \ 1 % + H S -------G” 1%^HS 1 0 5 309