Thermodynamic and Kinetic Regularities of the Swelling of Edible Gelatin in Water Irradiated with an Electromagnetic Field at Various Values of the Medium Acidity
The effect of water irradiation with an electromagnetic field on the degree, rate and heat of swelling of gelatin in it has been studied. Both an increase and a decrease in the degree of gelatin swelling were found depending on the field frequency (30–190 MHz) used to irradiate water. An increase in the swelling limiting degree is pronounced for water irradiated with a field of 30 and 90 MHz, decrease – frequencies of 110, 150, and 170 MHz (pH = 6.3).The heat of gelatin swelling significantly decreases in the all studied frequency range – by a maximum of 23% (70 MHz). The effect is found in the range of pH 4.0 – 6.3 at frequencies of 70 and 190 MHz. A shift of IEP in the acidic region is observed in water irradiated with a field of frequency 70 MHz, – the minimum degree of swelling is observed at pH = 4.5, while IEP corresponds to pH = 4.8in non-activated water. The change in the degree of swelling can be a consequence of an increase in intermolecular force in an aqueous medium exposed to EMF, as well as the degree of ionization of the polar groups composing gelatin.
