In the article it is suggested to use the thermo-dynamics going near determination of kinetic coef-ficients internal and external mass- and ener-gytransfer, and also border terms in the process of culinary treatment, necessary for the decision of mathematical model of transfer of food components and power value. Authors are study heat-exchange processes at constructing and preparation of culi-nary dishes. The methods of thermodynamics anal-ysis are indexes of connection of moisture with ma-terial, and also degrees of mastering of food com-ponents and calories by the organism of man. The characteristic features of persorption are distin-guished depending on intramolecular cooperation of hydrocarbon chains, their length, ramified and energy. Specified authors on predominance of os-motic mechanism of persorption, as an amount of characteristic areas and inflectionpoints on the iso-therms of persorption of materials is related to the presence of cells, closed and open capillaries, cel-lular shells and micelles, peculiar to the vegetable components. At quantitative estimation of character of changes of thermodynamics constituents of equalization of Gibbs-Helmholtz authors positions of statics of processes of co-operating were used with water, and also receptions of analysis of iso-therms of persorption for isochoric- isobar- isother-mal processes. In the process of research, on the basis of the shown out dependences for culinary dishes the values of entropy constituent are got at humidity of material before and after processing. Dependences of kind and character of isotherms of persorption of most food products, difference of numeral values of thermodynamics coefficients of transfer of mass and hygroscopic descriptions are considered. For the decision of mathematical model of transfer of food components and calories authors are present the results of experimental determina-tion of kinetic coefficients internal and external mass- and energytransfer, border terms in the pro-cess of treatment. It is suggested authors on the basis of thermodynamics analysis of curves of equi-librium to determine the degree of mastering of food components the organism of man, intensity of their transfer and power value.