During storage, confectionery products of a gelatinous consistency are subject mainly to physical changes, such as staleness or moisture, however, there are some cases of their "mold" or fermentation, which are caused by moisture transfer processes, and the driving force is the gradient of water activity. The rate of transition of water from one phase to another depends on the difference between the equilibrium and working concentrations, the physical properties of the system and the "hydrodynamic setting" of the process. The relationship between the factors is established using the equations of diffuse kinetics. The influence of various factors on the processes of moisture transfer of confectionery products of a jelly-like consistency was investigated using the example of jelly-fruit marmalade. It is shown that an increase in storage temperature by 10 °C leads to an increase in the rate of moisture transfer of jelly-fruit marmalade, made without the use of modified starch, by a factor of 2.2. The use of 2% different types of modified starch allows to reduce the rate of moisture transfer of jelly-fruit marmalade by 1.3–1.7 times. The use of modified starch E1412 reduces the rate of moisture transfer by 1.7 times as compared to the control sample of marmalade without the addition of modified starch. The use of modified starch E1401 in the manufacture of jelly marmalade predicts an increase in the preservation of products (no "crust" during storage). To predict moisture loss during storage of confectionery products of a gelatinous consistency, it is proposed to use the molecular diffusion coefficient, which allows to substantiate the type of structurant, the thickness of the packaging used and the storage temperature of products with a given shelf life. The molecular diffusion coefficient of jelly-fruit marmalade ranges from 0.56 ? 10-13 m2/s to 2.04 ? 10-13 m2/s. The maximum coefficient corresponds to the highest rate of moisture transfer processes.

jelly-fruit marmalade, modified starch, moisture transfer rate, diffusion coefficient, storage

1. Ferret E., Bazinet L., Voilley A. Heat and Mass Transfers – Basics Enthalpies Calculation and the Different Transfer Modes. Gases in Agro-Food Processes. Academic Press, 2019. pp. 89-102.

2. Cervenka L., Rezkova S., Kralovsky J. Moisture adsorption characteristics of gingerbread, a traditional bakery product in Pardubice Czech Republic. Journal of Food Engineering. 2008. no. 84. pp. 601–607.

3. Kondratyev N.B. Assessment of the quality of confectionery. Improving the preservation of confectionery. Moscow, Publishing house "Pero", 2015. 250 p. (in Russian).

4. Kazantsev E.V., Kondratyev N.B., Osipov M.V., Rudenko O.S. Influence of different types of hydrocolloids on the structure and safety of sugary confectionery products of gelatinous consistency: a review. Proceedings of VSUET. 2020. no. 2. pp. 107–115. (in Russian).

5. Kondratyev N.B., Kazantsev E.V., Rudenko O.S., Osipov M.V. et al. To the question of the influence of the properties of packaging materials on the rate of moisture transfer during storage of jelly marmalade. Food industry. 2020. no. 11. pp. 48–51. (in Russian).

6. Zelke S., Kutler D., Hernandez R. Plastic packaging. SPb, Professiya, 2011.560 p. (in Russian).

7. Okudu H., Ene-Obong H. Evaluation of the effect of storage time and temperature on some physicochemical properties of juice and jam developed from two varieties of monkey kola (Cola parchycarpa, Cola lepidota). African Journ. of Food Scien. and Techn. 2015. vol. 6(7). pp. 194–203.

8. Shinwari K., Rao P. Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review. Trends in Food Scien. & Techn. 2018. vol. 75. pp. 181–193.

9. Gonz?lez-Cuello R., P?jaro K., Acevedo W., Ortega-Toro R. Study of the Shelf Life of a Low-Calorie Jam Added with Microencapsulated Probiotics. Contemporary Engin. Scien. 2018. vol. 11(25). pp. 1235–1244.

10. Mohos F.A. Confectionery and Chocolate Engineering – Principles and Applications; 2 ed. revised. London, Wiley, 2017. 792 p.

11. Kumar V., Sharma V., Singh L. Pectin from fruit peels and its uses as pharmaceutical and food grade: a descriptive review. European Journal of Biomedical and Pharmaceutical Sciences. 2018. vol. 5(5). pp. 185–189.

12. Eveleva, V., Cherpalova T. Innovative decisions to improve food quality and safety. Food systems. 2019. vol. 2(4). pp. 14–17.

13. Guine R., Correia P., Reis C., Florenca S. Evaluation of texture in jelly gums incorporating berries and aromatic plants. De Gruter. 2020. vol. 5(1). pp. 450–461.

14. Brovko O.G., Ulitina S.S. The use of local fruit raw materials in the production of marmalade. Innovative technologies in the food industry and public catering: materials of the All-Russian scientific and practical conference. Ekaterinburg, 2017. pp. 41–45. (in Russian).

15. Rangelova N. Synthesis and characterization of pectin/SiO2 hybrid materials. Journ. of Sol-Gel Scien. and Techn. 2019. vol. 85(2). pp. 330–339.

16. Saha D., Bhattacharya S. Hydrocolloids as thickening and gelling agents in food: a review. Journal of food science and technology. 2010. vol. 47. no. 6. pp. 587–97.

17. Nautiyal O. Hydrocolloids, Modified Hydrocolloids as Food Recipes and Formulating Agents. Journal Food Processing and Technology. 2011. vol. 2. no. 2. pp. 1–6.