Discrete-Impulse Energy Supply in Milk and Dairy Product Processing
| Autor: | Viktor Voroshchuk, Paweł Droździel, Sergiy Narizhnyy, Olha Snizhko, Tetiana Vitenko |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Technology
Materials science Pasteurization 02 engineering and technology Homogenization (chemistry) Article law.invention Degree (temperature) Viscosity 0404 agricultural biotechnology food Rheology law process General Materials Science Food science food.cheese Microscopy QC120-168.85 discrete-impulse energy dairy products QH201-278.5 food and beverages 04 agricultural and veterinary sciences Cream cheese Engineering (General). Civil engineering (General) 021001 nanoscience & nanotechnology 040401 food science TK1-9971 Descriptive and experimental mechanics Emulsion hydromechanic Electrical engineering. Electronics. Nuclear engineering TA1-2040 0210 nano-technology Dispersion (chemistry) |
| Zdroj: | Materials Materials, Vol 14, Iss 4181, p 4181 (2021) Volume 14 Issue 15 |
| ISSN: | 1996-1944 |
| Popis: | The efficient use of supplied energy is the basis of the discrete-impulse energy supply (DIES) concept. In order to explore the possibility of using DIES to intensify the hydromechanical processes, the emulsification of milk fat (homogenization of milk, preparation of spreads) and, in particular, the processing of cream cheese masses, were studied. Whole non-homogenized milk, fat emulsions, and cream cheese mass were the object of investigation. To evaluate the efficiency of milk homogenization, the homogenization coefficient change was studied, which was determined by using the centrifugation method, as it is the most affordable and accurate one. To provide the proper dispersion of the milk emulsion, six treatment cycles must be carried out under the developed cavitation mode in a static-type apparatus, here resulting in a light grain-like consistency, and exhibiting the smell of pasteurized milk. The emulsions were evaluated according to the degree of destabilization, resistance and dispersion of the fat phase. On the basis of the obtained data with respect to the regularities of fat dispersion forming in the rotor-type apparatus, the proper parameters required to obtain technologically stable fat emulsion spreads, possessing a dispersion and stability similar to those of plain milk creams, were determined. It was determined that under the DIES, an active dynamic effect on the milk globules takes place. The rheological characteristics of cheese masses were evaluated on the basis of the effective change in viscosity. The effect of the mechanical treatment on the structure of the cheese masses was determined. |
| Databáze: | OpenAIRE |
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