Authors

Dehydration of protein-based dairy product at IR convective drying

DOI: 10.17586/1606-4313-2019-18-4-78-83
UDC 66.047.4/.5

Dehydration of protein-based dairy product at IR convective drying

Golubeva L. V., Titov S.A., Shahov S. V., Saranov I.A., Borzenkova M.A.

For citation: Golubeva L.V., Titov S.A., Shahov S.V., Saranov I.A., Borzenkova M.A. Dehydration of protein-based dairy product at IR convective drying. Vestnik Mezhdunarodnoi akademii kholoda. 2019. No 4. p.78-83

Abstract
Currently protein products containing irreplaceable amino acids are of great importance for human nutrition. The article deals with the peculiarities for IRconvective drying of a protein diary product. The choice of drying mode is substantiated on the basis of drying curves; dependencies of water activity on drying time; microbiological and organoleptic indictors; and the content of amino acids. The product is proved to be dried up to the water ratio of 23.2 when water activity (Аw) in the product decreases to 0.83 and Staphilococcus aureus bacteria and a number of other pathogenic microorganisms are not able to grow in the media with the above value of water activity and lower, which is confirmed by the analysis of microbiological characteristics. Then, the results of the research can be used when developing technology for a dry protein-based dairy product.

Keywords: dehydration, protein , milk, IR drying.

All references

1. Babaev G.G., Matjakubova P.M., Nasimkhanov L.N. The study of the infrared method of drying grain and granular materials. Young scientist. 2016. No. 14. Pp. 116-118. (in Russian)

2. Rakova A.Yu. Infrared method of grain drying. / In the world of scientific discoveries: proceedings of the II All-Russian student scientific-practical conference. 2018 May 23-24. Ulyanovsk, 2018. Vol. III, Part 2. Pp. 48-50. (in Russian)

3. Demidov S.F., Filippov V.I., Petrov S.A. Infrared drying of covering scales of onions before laying for storage / / Scientific journal of NIU ITMO. Series "Processes and Food Production Equipment". 2016. No. 4. (in Russian)

4. Infrared food drying. Food Drying.[Electronic resource]: https://www.prosushka.ru/8-infrakrasnaya-sushka-produktov.html. – Date of access: 12.03.2018. (in Russian)

5. Golubeva L.V., Bogatova O. V., Dogarava N.G. Workshop on the technology of milk and dairy products. Technology of whole milk products. SPb.: Publishing House Lan’, 2012. 384 pp.(in Russian)

6. Golubeva L.V. Technology of milk and dairy products. Canned milk: textbook and workshop for universities. - 2nd ed., Rev. Moscow: Publishing house Yurayt, 2019. 392 pp.(in Russian)

7. Workshop on technology of storage and processing of animal products: textbook: 2nd ed., Rev. and add./ V.V. Fedyuk, E.I. Fedyuk. Donskoy GAU, 2018. 172 pp.(in Russian)

8. Storage capacity of canned milk with the addition of maltodextrin / L.V. Golubeva, S.A. Titov, A.A. Gubanova, L.N. Golubeva. Bulletin of the Voronezh State University of Engineering Technologies. 2016. No. 1, pp. 101-105.(in Russian)

9. Golubeva L.V. et al. Maltodextrin in the production technology of concentrated milk-containing product. Food industry. 2015. No. 3. Pp. 14-16.(in Russian)

10. Ivkova I.A. et al. Development of technology and research of quality of canned milk for regions with limited resources of natural milk raw materials. Bulletin of the Voronezh State University of Engineering Technologies. 2018. vol. 80. no. 3. Pp. 254-258.(in Russian)

11. Feehery E.E., Doona C.J., Taub I.A. Effect of water activity on the grown kinetics of Staphilococcus aureus in ground bread crumb. Journal of Food Science. 2003. V. 68. No 3, pp. 982-986.

12. Sevenich R., Mathys A. Continuous Versus Discontinuous Ultra‐High‐Pressure Systems for Food Sterilization with Focus on Ultra‐High‐Pressure Homogenization and High‐Pressure Thermal Sterilization: A Review. Comprehensive Reviews in Food Science and Food Safety. 2018. Vol. 17. No. 3. p. 646-662.

13. Ziuzina D., Los A., Bourke P. Inactivation of Staphylococcus aureus in foods by thermal and nonthermal control strategies. Staphylococcus aureus. Academic Press, 2018. p. 235-255.

14. Saiko D.S. Adsorption layers of water on the surface of thin films of aluminum oxide. / D.S. Sayko, V.V. Ganzha, S.A. Titov, I.N. Arsentyev, A.V. Kostyuchenko, S.A. Soldatenko. Journal of technical physics. 2009. vol. 29. pp. 86-91.(in Russian)

15. Zyablov A.N. et al. Sorption of synthetic dyes by polymers with molecular imprints. Sorption and chromatographic processes. 2017. vol. 17. no. 1. Pp. 156-160.(in Russian)

16. Golikova O.O., Rudometova N. V. Investigation of sorption of food dyes on aluminum oxide / Collection of scientific papers XII MNPK "Intensification of food production: From idea to practice". 2018. Pp. 87-91.(in Russian)

Read the full article