foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2019-2-1-9-15foodsyst-26Research ArticleСтатьиWater Microelement Composition Influence on the Efficiency of the Milk Powder Dissolution ProcessWater Microelement Composition Influence on the Efficiency of the Milk Powder Dissolution ProcessTurovskayaS. N.TurovskayaS. N.

Svetlana N. Turovskaya – Researcher, Laboratory of dairy canned products

115093, Moscow, Lyusinovskaya Str., 35

conservlab@mail.ruPetrovА. N.PetrovA. N.

Andrey N. Petrov – Doctor of Technical Science, Academician of RAS, Director 

142703, Moscow region, Vidnoe, School Str., 78

vniitekpetrov@vniitek.ruRadaevaI. A.RadaevaI. A.

Iskra A. Radaeva – Doctor of Technical Science, Professor, Chief Researcher, Laboratory of dairy canned products 

115093, Moscow, Lyusinovskaya Str., 35

 

conservlab@mail.ruIllarionovаE. E.IllarionovаE. E.

Elena E. Illarionovа – Researcher, Laboratory of dairy canned products

115093, Moscow, Lyusinovskaya Str., 35

conservlab@mail.ruSemipyatniyV. K.SemipyatniyV. K.

Vladislav K. Semipyatniy – Candidate of Technical Science, Researcher of the Interbranch Scientific and Technical Center for Food Quality Monitoring

119021, Moscow, Rossolimo Str., 7

mntc.monitoring@gmail.comRyabovaA. E.RyabovaA. E.

Anastasia E. Ryabova – Candidate of Technical Science, Researcher of the Interbranch Scientific and Technical Center for Food Quality Monitoring

 

119021, Moscow, Rossolimo Str., 7

mntc.monitoring@gmail.comAll-Russian Research Institute of Dairy IndustryРоссияAll-Russian Research Institute of Dairy IndustryRussian FederationAll-Russian Scientific Research Institute of Technology of Preservation – Branch of the V.M. Gorbatov Federal Research Center for Food Systems of RASРоссияAll-Russian Scientific Research Institute of Technology of Preservation – Branch of the V.M. Gorbatov Federal Research Center for Food Systems of RASRussian FederationAll-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry – Branch of the V.M. Gorbatov Federal Research Center for Food Systems of RASРоссияAll-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry – Branch of the V.M. Gorbatov Federal Research Center for Food Systems of RASRussian Federation20191704201921915Copyright © Turovskaya S.N., Petrov A.N., Radaeva I.A., Illarionovа E.E., Semipyatniy V.K., Ryabova A.E., 20192019Turovskaya S.N., Petrov А.N., Radaeva I.A., Illarionovа E.E., Semipyatniy V.K., Ryabova A.E.Turovskaya S.N., Petrov A.N., Radaeva I.A., Illarionovа E.E., Semipyatniy V.K., Ryabova A.E.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/26

Drinking water is important in food production. Its indicators have a direct impact on the quality and safety of finished products, the technological equipment efficiency, etc. In most food technologies, involving the use of milk powder, a priori use the process of its preliminary hydration, that is, dissolution or recovery. In this connection, there is a need to generalize the existing theoretical and practical foundations of this process and find ways to further improve them. Analysis of scientific and technical material in this area showed, that a number of scientists proposed various descriptions not only of individual stages, but also of the dissolution process as a whole, and its determining factors were identified, mathematical models were built, making it possible to determine critical areas depending on from the properties of the raw materials and the process, data were obtained on the parameters of the system during the dissolution of dry dairy products.

In the article presents the sanitary and hygienic, physicochemical and organoleptic require-ments for drinking water by Russian legislation, international organizations and national standards of a number of countries.

Presented a review of widely used and promising water treatment methods.

Analyzed data, describing the effect of the microelement water composition on the efficiency of milk powder dissolving process. It is shown, that decrease of water total hardness and dry substances of mass fraction adjustment in the reconstituted milk have a positive effect on the dissolution process efficiency.

Was noted the relevance of further researches on the directional formation of water trace ele-ment composition for increasing the efficiency of milk powder dissolving and to obtain re-constituted dairy systems, used in the production of various food products of predicted quality and safety.

Drinking water is important in food production. Its indicators have a direct impact on the quality and safety of finished products, the technological equipment efficiency, etc. In most food technologies, involving the use of milk powder, a priori use the process of its preliminary hydration, that is, dissolution or recovery. In this connection, there is a need to generalize the existing theoretical and practical foundations of this process and find ways to further improve them. Analysis of scientific and technical material in this area showed, that a number of scientists proposed various descriptions not only of individual stages, but also of the dissolution process as a whole, and its determining factors were identified, mathematical models were built, making it possible to determine critical areas depending on from the properties of the raw materials and the process, data were obtained on the parameters of the system during the dissolution of dry dairy products.

In the article presents the sanitary and hygienic, physicochemical and organoleptic require-ments for drinking water by Russian legislation, international organizations and national standards of a number of countries.

Presented a review of widely used and promising water treatment methods.

Analyzed data, describing the effect of the microelement water composition on the efficiency of milk powder dissolving process. It is shown, that decrease of water total hardness and dry substances of mass fraction adjustment in the reconstituted milk have a positive effect on the dissolution process efficiency.

Was noted the relevance of further researches on the directional formation of water trace ele-ment composition for increasing the efficiency of milk powder dissolving and to obtain re-constituted dairy systems, used in the production of various food products of predicted quality and safety.

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The authors declare that there are no conflicts of interest present.