Abstract
The work is devoted to the study of forms of moisture connection in Mature cheeses. The kinetics of mass transfer processes depends on the mobility and binding energy of water with the solid phase and solutes. Therefore, the removal of bound water is accompanied by both a deterioration in the kinetics and an increase in energy consumption. In this regard, information about the state of bound water in materials during dewatering is very important not only from a scientific but also from a practical point of view. Based on the conducted research, the forms of moisture binding in various types of cheese were determined by the strain-measuring and thermographic method. On the basis of which it is established that the forms of moisture binding in cheeses can be determined by strain and thermographic methods.
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