atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2023-2-124-130atu-1793Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYИсследование технологических режимов сушки комбинированных кисломолочных белковых продуктов с растительными добавкамиThe research of technological drying modes of combined fermented milk protein products with vegetable additiveshttps://orcid.org/0000-0003-2483-7406ТултабаеваТ. Ч.TultabayevaТ. Ch.

010011, г. Астана ,пр. Женис,62

010011, Astana, Zhenis avenue, 62

tamara_tch@list.ruhttps://orcid.org/0000-0001-9992-9749ЖумановаУ. Т.ZhumanovaU. T.

010011, г. Астана ,пр. Женис,62

010011, Astana, Zhenis avenue, 62

https://orcid.org/0000-0002-8552-5425ТултабаевМ. Ч.TultabayevM. Ch.

г. Астана, ул. Кайым Мухамедханова, 37А

Astana, Kayym Mukhamedkhanova, 37A

https://orcid.org/0000-0002-7844-8601ШоманА. Е.ShomanА. Ye.

г. Астана, ул. Кайым Мухамедханова, 37А

Astana, Kayym Mukhamedkhanova, 37A

https://orcid.org/0000-0003-2415-8112ШоманА. К.ShomanA. K.

010011, г. Астана ,пр. Женис,62

010011, Astana, Zhenis avenue, 62

Казахский агротехнический исследовательский университет имени Сакена СейфуллинаКазахстанKazakh Agrotechnical Research University named after Saken SeifullinKazakhstanКазахский университет технологии и бизнесаКазахстанKazakh University of Technology and BusinessKazakhstan20230207202302124130Copyright © Тултабаева Т.Ч., Жуманова У.Т., Тултабаев М.Ч., Шоман А.Е., Шоман А.К., 20232023Тултабаева Т.Ч., Жуманова У.Т., Тултабаев М.Ч., Шоман А.Е., Шоман А.К.Tultabayeva Т.C., Zhumanova U.T., Tultabayev M.C., Shoman А.Y., Shoman A.K.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-atu.kz/jour/article/view/1793

Молоко и молочные продукты часто высушиваются для уменьшения веса, для облегчения транспортировки, продления срока годности. Нaпример, сухие кисломолочныe продукты занимают особоe место в молочной промышленности. В настоящее время значительно расширяeтся их ассортимент и кaчествeнно изменяется подход к продуктам питания данной группы. В статье приведены результаты сушки кисломолочных белковых продуктов двумя способами: с применением тепловой и микроволновой сушки. Установлено, что продолжительность потери влаги в продукте при тепловой сушке увеличивалось с понижением температуры. При повышении температуры с 400С до 500С, наблюдалось снижение примерно на 25% содержания влаги в опытных образцах в течение 5 часов сушки в дегидраторе. При сушке с использованием микроволн время сушки уменьшалось с увеличением мощности СВЧ. Мощность 900 Вт сократило время сушки в 2 раза по сравнению с мощностью 270 Вт для получения результата влажности 15% и показателя активности воды в диапазоне от 0,382 до 0,394 ед.

Milk and dairy products are often dried to reduce weight, to facilitate transportation, to extend shelf life. For examplе, dry fermentеd milk products occupy a special placе in the dairy industry. Currently, thеir assortment is significantly еxpanding and the approach to food products of this group is qualitatively changing. The articlе presents the results of drying fermented milk protein products in two ways: using thermal and microwave drying. It was found that thе duration of moisture loss in the product during heat drying increased with a decrease in temperature. With an increase in temperature from 400C to 500C, there was a decrease of about 25% in the moisture content of the test samplеs during 5 hours of drying in the dehydrator. Drying with using of microwaves, the drying time decreased with increasing microwave power. The 900 W power reduced the drying time by 2 times compared to the 270 W power to obtain a 15% humidity result and a water activity indicator in the range from 0.382 to 0.394 units.

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The authors declare that there are no conflicts of interest present.