Исследование технологических режимов сушки комбинированных кисломолочных белковых продуктов с растительными добавками

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.

1. Tikhonov G.S., Glotova I.A., Izmailov A.N., Brekalo E.R. “Texnologiya pererabotki moloka s vy`puskom suxogo molokosoderzhashhego produkta” [Technology of milk processing with the release of a dry milk-containing product] // European Journal of Natural History. – 2021. – No. 5. – PP. 29-33.

2. Tultabayeva T.C., Chomanov U.C. “Thermodynamic and rheological characteristics of combined soft cheeses (In Russian) (2011) // Science News of Kazakhstan, 2, - PP. 1-8.

3. Tultabayeva T.C., Tultabayev,M.C., Zhumanova U.T.Influence of the additive on “water activity in food products (In Russian) (2001) // International Scientific-Practical Conference Proceedings, Almaty, 2001. -Р. 74.

4. Tultabayeva, T., Chomanov, U., Kenenbay, G., Zhumaliyeva, G., Shoman, A. Formulation of multicomponent mixture in the production of combined soft cheese // Journal of Hygienic Engineering and Design, 29, 2019. -PP. 125-131.

5. Ushakova N.F., Kopysova T.S., Kasatkin V.V. Opy`t primeneniya SVCh-e`nergii pri proizvodstve pishhevy`x produktov [Experience of using microwave energy in food production] // Food industry.- 2013.-No.10.-РР. 30-32.

6. Belyaeva M.A., Samuel Ali Malazi «Optimizaciya i apparaturnoe oformlenie infrakrasnoj sushki NACIONAL`NOGO kislomolochnogo produkta (kurta)» [Optimization and hardware design of infraded drying of the national fermented milk product (kurta)], Russin of economics type.-2017.-No 10.-РР. 41-45.

7. Patent No. 2357421 of the Russian Federation A23C1/00. Method of vacuum drying of cottage cheese / O.N.Buyanov (RU), A.N.Splavkin (RU), V.A.Ermolaev (RU), S.A.Zakharov (RU), L.M.Arkhipova (RU); Application 13.11.2007; Publ.10.06.2009.

8. Patent No. 2411740 of the Russian Federation A23C1/10. Method of removing moisture from dairy products / O.N.Buyanov (RU), A.N.Splavkin (RU), V.A.Ermolaev (RU), S.A.Zakharov (RU), L.M.Arkhipova (RU); Application 29.10.2009; Publ.20.02.2011.

9. Patent No. WO 2011/014045, A23C 23/00 (2006.01), A23C 9/12 (2006.01). Kurt's production method: No. PCT/KZ 2010/000012: declared 29.07.2010: published 03.02.2011/Shalbarbayev AA; applicant Shalbarbayev AA-11c.

10. Patent no. KZ 27564, A23C 9/13 (2006.01), A23C 19/02 (2006.01). Kurt's production method: no. KZ 22857: declared 11.02.2013: published 15.10.2013/ Kiseleva K.A.; applicant Tamasha Pasta Factory LLP, bul.no.10.

11. Assis F.R., Morais R.M.S.C., Morais A.M.M.B.: Microwave drying of apple cubes - effect of the osmotic pre-treatment and comparison with hot air drying, Advances in Food Science and Engineering, 2017, in press;

12. Marcos A. Water activity in cheese in relation to composition stability and safety P.F. Fox (Ed.), Cheese: Chemistry, physics and microbiology, Vol. 1, Chapman & Hall, London, UK (1993), -РР. 439-471.

13. David M Barbano , Mary E Della Valle 1 Microwave Drying to Determine the Solids Content of Milk and Cottage and Cheddar Cheese // J Food Prot 1984 Apr;47(4):272-278. doi: 10.4315/0362-028X-47.4.272.

14. Hayward LH, Kropf DH. Sample Position Effects on Moisture Analyses by a Microwave Oven Method 1, 2.J Food Prot. 1980 Aug;43(8):656-657. doi:10.4315/0362-028X-43.8.656. PMID: 30822974

15. Rogov I.A. Znachenie pokazatelya «aktivnost` vody`» v ocenke sel`skoxozyaĭstvennogo sy`r`ya [The value of the indicator "water activity" in the evaluation of agricultural raw materials]: Overview information / I.A. Rogov, U.Ch. Chomanov, A.M. Brazhnikov et al. - M.: Agroniteimmp, 1987. – 44 p.

16. Ashtiani S. H. M., Sturm,B., & Nasirahmadi A. . Effects of hot-air and hybrid hot air-microwave drying on drying kinetics and textural quality of nectarine slices. // Heat and Mass Transfer/Waerme- Und Stoffuebertragung, 54(4), 2018: 915–927.

17. Кumar C., & Karim M. A. (2019). Microwave-convective drying of food materials: A critical review. Critical Reviews in Food Science and Nutrition, 59(3), 379– 394. https://doi.org/10.1080/10408398.2017.1373269

18. Nieto A. B., Vicente S., Hodara K., Castro M. A., & Alzamora S. M. Osmotic dehydration of apple: Influence of sugar and water activity on tissue structure, rheological properties and water mobility. // Journal of Food Engineering, 119(1), 2013:104–114. https://doi.org/10.1016/j.jfoodeng.2013.04.032

19. Saha, S. K., Dey, S., & Chakraborty, R. (2019). Effect of microwave power on drying kinetics, structure, color, and antioxidant activities of corncob. Journal of Food Process Engineering, 2022: Article e13021. https://doi.org/10.1111/jfpe.13021.

20. Vermeulen, A., Marvig, C. L., Daelman, J., Xhaferi, R., Nielsen, D. S., & Devlieghere, F. (2015). Strategies to increase the stability of intermediate moisture foods towards Zygosaccharomyces rouxii: The effect of temperature, ethanol, pH and water activity, with or without the influence of organic acids. // Food Microbiology, 45(PA), 2015: 119–125. https://doi.org/10.1016/j.fm.2014.01.003

21. Zarein, M., Samadi, S. H., & Ghobadian, B. Investigation of microwave dryer effect on energy efficiency during drying of apple slices. // Journal of the Saudi Society of Agricultural Sciences, 14(1), 2015. –РР. 41–47. https://doi.org/10.1016/j.jssas.2013.06.002

22. Zhou, X., Li, R., Lyng, J. G., & Wang, S. Dielectric properties of kiwifruit associated with a combined radio frequency vacuum and osmotic drying. // Journal of Food Engineering, 239, 2018. -РР. 72–82. https://doi.org/10.1016/j.jfoodeng.2018.07.006. September 2017.

23. Zielinska, M., Ropelewska, E., Xiao, H.-W., Mujumdar, A. S., & Law, C. L. Review of recent applications and research progress in hybrid and combined microwave-assisted drying of food products: Quality properties. // Critical Reviews in Food Science and Nutrition, 2019: 1–53. https://doi.org/10.1080/10408398.2019.1632788, 0(0).

24. Bando, K., Kansha, Y., Ishizuka, M., & Tsutsumi, A. Innovative freeze-drying process based on self-heat recuperation technology. // Journal of Cleaner Production, 168, 2017. -РР. 1244-1250. http://dx.doi.org/10.1016/j.jclepro.2017.09.088.

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

26. Feeney, E. L., Lamichhane, P., & Sheehan, J. J. The cheese matrix: understanding the impact of cheese structure on aspects of cardiovascular health – a food science and a human nutrition perspective. International Journal of Dairy Technology, 74(4), 2021: 656- 670. http://dx.doi.org/10.1111/1471-0307.12755.