Provision of Intensification of Technologies of Milk Recombination on the Basis of Methods of Mathematical Modelling

Popova, N.V.

doi:10.14529/food160104

Bulletin of SUSU. Ser. FB

2016

DOI: 10.14529/food160104

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Provision of Intensification of Technologies of Milk Recombination on the Basis of Methods of Mathematical Modelling

N.V. Popova¹

Abstract: 29Молочная промышленность является од-ной из социально значимых отраслей народ-ного хозяйства, динамика развития которой зависит от степени минимизации проблем. По данным Федеральной службы государствен-ной статистики, производство молочной про-дукции в стране осуществляют более 1500 организаций различной формы собственно-сти, из них 500 крупных и средних.Современная молочная промышленность характеризуется существенными изменения-ми в сторону сглаживания сезонности молоч-ного производства и активизации процесс… Show more

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Water Purification by Separate Freezing in Reconstituted Milk Production

Короткая¹,

Korotkaya

Короткий³

et al. 2019

Food Processing: Techniques and Technology

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Milk and dairy products play an important role in human diet due to their high nutritional and biological value, as well as to their easy digestibility. Milk powder makes it possible to improve the seasonal character of dairy foods. As a solvent in the production of reconstituted milk, water can significantly affect the quality of the finished product. In this regard, the problem of water quality and its preparation for the production of reconstituted milk is highly relevant. The method of separate freezing allows one to reduce the number of pre-treatment stages and energy costs. The research objectives were 1) to establish the effect of separate freezing on water quality indicators, 2) to determine the solubility index of milk powder in water prepared by the method in question, 3) to definethe energy costs. The research was carried out on the basis of the Department of Heat, Ventilation, and Air Conditioning Equipment (Kemerovo State University). The study was conducted with the help of a tank crystallizer with a controlling and measuring complex for registration of temperatures at temperatures from minus 2 to minus 10 C. In defining the quality of water and reconstituted milk, the authors used standard methods for determining its organoleptic and physico-chemical parameters. The study made it possible to define the organoleptic and physico-chemical parameters of water before and after separate freezing, the solubility index of dry milk, and the quality of reconstituted milk obtained by the method. The research revealed that it is energetically more advantageous to carry out the procedure at the temperature of minus 2 C. The present paper describes the numerous advantages of the method in that it reduces: 1) the dry residue content in tap water by 8 times, 2) the overall hardness of water by 2.5 times, 3) the content of chlorides and fluorides by 1.7 and 1.9 times, respectively, 4) the solubility index of milk powder from 0.35 to 0.1 cm3. All these factors improve the quality of reconstituted milk.

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Water Purification by Separate Freezing in Reconstituted Milk Production

Короткая¹,

Korotkaya

Короткий³

et al. 2019

Food Processing: Techniques and Technology

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Roller Dryer for Drying Milk in Low-Tonnage Conditions

Beletskaya

Владимиров

Kozlova

et al. 2019

Food Processing: Techniques and Technology

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Introduction. Milk has a high nutritional value and is a vital component of human diet. Today, the dairy market is one of the largest and actively developing food markets. However, this industry is characterized by such problems as seasonality and poor transportability of raw materials. These problems particularly affect small farms. Deep processing of dairy raw materials to obtain dry powders is the most effective way to solve these problems. The research objective was to develop a low-tonnage dryer for producing milk powder on small farms and to select the optimal drying temperature. Study objects and methods. The research featured whole milk of the ‘Svoya Ferma’ brand, mass fraction of fat = 3.4–4.5%. The research was performed on the premises of Kemerovo State University (Kemerovo, Russia). The milk was dried on a pilot sample of the roller dryer developed by the research team. The dryer consisted of a vessel, heating drums, and a microcontroller, which was connected to the temperature sensor and the control circuit of the power part, which had a powerful rectifier and pulse regulator. Results and discussion. When the drying temperature exceeded 98°C, the characteristics of the milk powder deteriorated, and the milk failed to meet the State Standard. The optimal drying temperature was 92–95°C, since at this temperature all the characteristics, except for the solubility index, corresponded to the State Standard. The sensory and physical properties of the milk powder were improved by reducing the drying time and the distance between the knife and the drum. Conclusion. Further experiments have to be performed to determine the optimal rotation speed of the drums and the distance between the knife and the drum.

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Provision of Intensification of Technologies of Milk Recombination on the Basis of Methods of Mathematical Modelling

Cited by 2 publications

References 3 publications

Water Purification by Separate Freezing in Reconstituted Milk Production

Water Purification by Separate Freezing in Reconstituted Milk Production

Roller Dryer for Drying Milk in Low-Tonnage Conditions

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