Preview

Вестник Алматинского технологического университета

Расширенный поиск

RESEARCH OF TECHNOLOGICAL DRYING MODES OF COMBINED FERMENTED MILK PROTEIN PRODUCTS WITH VEGETABLE ADDITIVES

Аннотация

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.

Об авторе

Assiya Shoman
НАО "КАТУ"
Казахстан

Научный сотрудник (докторант)



Список литературы

1. Тихонов Г.С., Глотова И.А., Измайлов А.Н., Брекало Е.Р.

2. Технология переработки молока с выпуском сухого молокосодержащего

3. продукта // European Journal of Natural History. – 2021. – № 5. – С. 29-33.

4. Tultabayeva T.C., Chomanov U.C. Thermodynamic and rheological

5. characteristics of combined soft cheeses (In Russian) (2011) Science News of

6. Kazakhstan, 2, pp. 1-8.

7. Tultabayeva T.C., Tultabayev,M.C., Zhumanova U.T.Influence of the

8. additive on “water activity in food products (In Russian) (2001) International

9. Scientific-Practical Conference Proceedings, p. 74.Almaty, Kazakhstan

10. Tultabayeva, T., Chomanov, U., Kenenbay, G., Zhumaliyeva, G.,

11. Shoman, A. Formulation of multicomponent mixture in the production of

12. combined soft cheese (2019) Journal of Hygienic Engineering and Design, 29,

13. pp. 125-131.

14. Ушакова Н.Ф., Копысова Т.С., Касаткин В.В. Опыт применения

15. СВЧ-энергии при производстве пищевых продуктов/Пищевая

16. промышленность.-2013.-№10.-С.30-32.

17. Патент Российской Федерации А23L1/025. Способ инфракрасной

18. сушки в производстве национального кисломолочного продукта (курта)/

19. М.А. Беляева (RU), Самуэль Али Малази (SY).

20. Патент №2357421 Российской Федерации А23С1/00. Способ

21. вакуумной сушки творога/ О.Н.Буянов (RU), А.Н.Расщепкин (RU),

22. В.А.Ермолаев (RU), С.А.Захаров (RU), Л.М.Архипова (RU);

23. Заявл.13.11.2007; Опубл.10.06.2009.

24. Патент №2411740 Российской Федерации А23С1/10. Способ

25. удаления влаги из молочных продуктов/ О.Н.Буянов (RU), А.Н.Расщепкин

26. (RU), В.А.Ермолаев (RU), С.А.Захаров (RU), Л.М.Архипова (RU);

27. Заявл.29.10.2009; Опубл.20.02.2011.

28. Патент № WO 2011/014045, А23С 23/00 (2006.01), А23С 9/12

29. (2006.01). Способ производства курта: № РСТ/KZ2010/000012: заявлен

30. 07.2010: опубликован 03.02.2011/Шалбарбаев А.А.; заявитель

31. Шалбарбаев А.А.-11с.

32. Патент № KZ 27564, А23С 9/13 (2006.01), А23С 19/02

33. (2006.01). Способ производства курта: № KZ 22857: заявлен 11.02.2013:

34. опубликован 15.10.2013/ Киселева К.А.; заявитель ТОО Макаронная

35. фабрика «Тамаша», бюл.№10.

36. Assis F.R., Morais R.M.S.C., Morais A.M.M.B.: Microwave drying of

37. apple cubes - effect of the osmotic pre-treatment and comparison with hot air

38. drying, Advances in Food Science and Engineering, 2017, in press;

39. Marcos A. Water activity in cheese in relation to composition stability

40. and safety P.F. Fox (Ed.), Cheese: Chemistry, physics and microbiology, Vol.

41. , Chapman & Hall, London, UK (1993), pp. 439-471

42. David M Barbano 1, Mary E Della Valle 1 Microwave Drying to

43. Determine the Solids Content of Milk and Cottage and Cheddar Cheese J Food

44. Prot 1984 Apr;47(4):272-278. doi: 10.4315/0362-028X-47.4.272.

45. Hayward LH, Kropf DH. Sample Position Effects on Moisture

46. Analyses by a Microwave Oven Method 1, 2.J Food Prot. 1980 Aug;43(8):656-

47. doi: 10.4315/0362-028X-43.8.656.PMID: 30822974

48. Рогов И.А. Значение показателя «активность воды» в оценке

49. сельскохозяйственного сырья: Обзор- ная информация / И.А. Рогов, У.Ч.

50. Чоманов, А.М. Бражников и др. – М.: АгроНИИТЭИММП, 1987. – 44 с.

51. Ashtiani S. H. M., Sturm,B., & Nasirahmadi A. (2018). Effects of hot-

52. air and hybrid hot air-microwave drying on drying kinetics and textural quality

53. of nectarine slices. Heat and Mass Transfer/Waerme- Und Stoffuebertragung,

54. (4), 915–927.

55. Кumar C., & Karim M. A. (2019). Microwave-convective drying of

56. food materials: A critical review. Critical Reviews in Food Science and

57. Nutrition, 59(3), 379–394. https:// doi.org/10.1080/10408398.2017.1373269

58. Nieto A. B., Vicente S., Hodara K., Castro M. A., & Alzamora S. M.

59. (2013). Osmotic dehydration of apple: Influence of sugar and water activity on

60. tissue structure, rheological properties and water mobility. Journal of Food

61. Engineering, 119(1), 104–114. https://doi.org/10.1016/j.jfoodeng.2013.04.032

62. Saha, S. K., Dey, S., & Chakraborty, R. (2019). Effect of microwave

63. power on drying kinetics, structure, color, and antioxidant activities of corncob.

64. Journal of Food Process Engineering, 2022, Article e13021.

65. https://doi.org/10.1111/jfpe.13021. January 2019.

66. Vermeulen, A., Marvig, C. L., Daelman, J., Xhaferi, R., Nielsen, D. S.,

67. & Devlieghere, F. (2015). Strategies to increase the stability of intermediate

68. moisture foods towards Zygosaccharomyces rouxii: The effect of temperature,

69. ethanol, pH and water activity, with or without the influence of organic acids.

70. Food Microbiology, 45(PA), 119–125. https://doi.org/10.1016/j.fm.2014.01.003

71. Zarein, M., Samadi, S. H., & Ghobadian, B. (2015). Investigation of

72. microwave dryer effect on energy efficiency during drying of apple slices.

73. Journal of the Saudi Society of Agricultural Sciences, 14(1), 41–47.

74. https://doi.org/10.1016/j.jssas.2013.06.002

75. Zhou, X., Li, R., Lyng, J. G., & Wang, S. (2018). Dielectric properties

76. of kiwifruit associated with a combined radio frequency vacuum and osmotic

77. drying. Journal of Food Engineering, 239, 72–82.

78. https://doi.org/10.1016/j.jfoodeng.2018.07.006. September 2017.

79. Zielinska, M., Ropelewska, E., Xiao, H.-W., Mujumdar, A. S., & Law,

80. C. L. (2019). Review of recent applications and research progress in hybrid and

81. combined microwave- assisted drying of food products: Quality properties.

82. Critical Reviews in Food Science and Nutrition, 1–53.

83. https://doi.org/10.1080/10408398.2019.1632788, 0(0).

84. Bando, K., Kansha, Y., Ishizuka, M., & Tsutsumi, A. (2017).

85. Innovative freeze-drying process based on self-heat recuperation technology.

86. Journal of Cleaner Production, 168, 1244-1250. http://dx.doi.

87. org/10.1016/j.jclepro.2017.09.088.

88. Rakhmankulov D. L., Shavshukova S. Yu., Vikhareva I. N. Application of microwave radiation in the food industry // Bash. chem. zh. 2008. No. 1.

89. Feeney, E. L., Lamichhane, P., & Sheehan, J. J. (2021). The cheese

90. matrix: understanding the impact of cheese structure on aspects of

91. cardiovascular health – a food science and a human nutrition perspective.

92. International Journal of Dairy Technology, 74(4), 656- 670.

93. http://dx.doi.org/10.1111/1471-0307.12755.


Рецензия

Для цитирования:


. . Вестник Алматинского технологического университета. 2023;(2).

For citation:


Shoman A. RESEARCH OF TECHNOLOGICAL DRYING MODES OF COMBINED FERMENTED MILK PROTEIN PRODUCTS WITH VEGETABLE ADDITIVES. The Journal of Almaty Technological University. 2023;(2).

Просмотров: 40


Creative Commons License
Контент доступен под лицензией Creative Commons Attribution 4.0 License.


ISSN 2304-568X (Print)
ISSN 2710-0839 (Online)