additive

Methods and means of identification of food products containing the additive E621 are considered in the work. The results of studies of food products with/without an additive are analyzed by the method of impedance spectroscopy. To detect an additive in a food product, identifying features that can be used have been determined. Informative parameters are the active and reactive components of the admittance of the food product.

The process of paraffin formation has been considered, including the peculiarities of the paraffin structure as a result of phase transitions with a decreasing temperature. Mathematical models for thermodynamic and kinetic calculations of the "solid-liquid" system phase equilibrium have been developed. To shift the "fuel oil-paraffin" balance towards the liquid, it is necessary to reduce the activity ratio of solid and liquid phases by introducing into the system a substance with a lower solubility parameter.