Physical and chemical kinetics of water saturation of soybean seeds in the process of modern food systems production

The purpose of the work is to establish the kinetics of the intensity of water saturation of soybean seeds process, taking into account various factors. In the research a scheme was presented that separates the technological operations of obtaining concentrated forms of soy protein for the design of food systems according to several classification criteria: by type of technological effect on soybean seeds, by type of destructive effect, by the method of isolation and concentration of protein substances, by the physical form of the final product. This scheme shows the various transformative stages of modification of soy raw materials in the production process: water saturation, germination, drying, roasting, steaming, cooking, flattening, crushing, grinding, abrasion, extraction and others, which ultimately allow converting the original seeds into nutritionally adequate ingredients of various physical forms: gel, paste, flour, granulate, texturate, concentrate, isolate. The initial stage of the soybean seed conversion process is the water saturation by soaking in an aqueous medium. It is noted that when soybean seeds are immersed in water, the process of water saturation begins, the kinetics of which characterizes an increase in volume, a change in geometric parameters and an increase in seed moisture over time, taking into account controlled technological factors: temperature and degree of mineralization of water, and also depends on the biological characteristics of the soybean variety: seed size, shell permeability, physico-chemical properties of soy protein etc. This process was determined using equations describing the kinetics of water saturation of soybean seeds. The studies on the creation of approaches to understanding the multifactorial analysis of the process of water saturation of soybean seeds make it possible to control the expected result in targeted food design.