Preview

Пищевые системы

Расширенный поиск

Water Microelement Composition Influence on the Efficiency of the Milk Powder Dissolution Process

https://doi.org/10.21323/2618-9771-2019-2-1-9-15

Полный текст:

Аннотация

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.

Об авторах

S. N. Turovskaya
All-Russian Research Institute of Dairy Industry
Россия


А. N. Petrov
All-Russian Scientific Research Institute of Technology of Preservation – Branch of the V.M. Gorbatov Federal Research Center for Food Systems of RAS
Россия


I. A. Radaeva
All-Russian Research Institute of Dairy Industry
Россия


E. E. Illarionovа
All-Russian Research Institute of Dairy Industry
Россия


V. K. Semipyatniy
All-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 RAS
Россия


A. E. Ryabova
All-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 RAS
Россия


Список литературы

1. Titov, S.A. (2011). Hydration in food systems: physical bases and technology of products with desired properties. Author’s abstract of the dissertation for the scientific degree of Doctor of Technical Sciences. Voronezh, VGUIT. – 38 p. (in Russian)

2. Boguniewicz-Zablocka, J., Klosok-Bazan, I., Naddeo, V. (2019). Water quality and resource management in the dairy industry. Environmental Science and Pollution Research, 26(2), 1208-1216. DOI: 10.1007/s11356-017-0608-8

3. El-Ziney, M.G., Ammar, A.S., Al-Turki, A.I. (2018). Effectiveness of Groundwater Treat-ment for Drinking Use and Dairy and Food Processing. Advances in Dairy Research, 6(1), 201. DOI: 10.4172/2329888X.1000201.

4. Lerner, K.L., Lerner, B.W. (2005). Basics of water science. Encyclopedia of Water Science, 3, 1-22.

5. Lewicki, P.P. (2004). Water as the determinant of food engineering properties. A review. Journal of Food Engineering, 61(4), 483-495. DOI: 10.1016/S0260-8774(03)00219-X

6. Kasaai, M.R. (2014). Use of Water Properties in Food Technology: A Global View. International Journal of Food Properties, 17(5), 10341054. DOI: 10.1080/10942912.2011.650339.

7. Galstyan,A.G.,Petrov,A.N.,Radaeva,I.A.,Turovskaya,S.N.,Chervetsov, V.V., Illarionova, E.E., Semipyatny, V.K. (2016). Theory and Practice of Dairy Canning. M: The Pub-lishing House "Fedotov D.A.". –181 p. ISBN 978–5–9908238–7–7. (in Russian)

8. Galstyan, A.G. (2009). Development of Scientific Foundations and Practical Solutions for Improving Technology, Increasing the Quality and Expanding the Range of Canned Milk. The Author's Abstract of the Doctor of Technical Sciences Dissertation. Moscow, V.M. Gorbatov All-Russian Research Institute of Meat Industry, 50 p. (in Russian)

9. Galstyan, A.G., Petrov, A.N., Frolov, G.A., (2008). About restoration of dry dairy products. Storage and processing of farm products, 5, 37-39. (in Russian)

10. Gaiani, C., Schuck, P., Scher, J., Desobry, S., Banon, S. (2007) Dairy powder rehydration: influence of protein state incorporation mode, and agglomeration. Journal of Dairy Science, 90(2), 570-581. DOI: 10.3168/jds.S0022-0302(07)71540-0

11. Gaiani, C., Banon, S., Scher, J., Schuck, P., Hardy, J. (2005). Use of a Turbidity Sensor to Characterize Micellar Casein Powder Rehydration: Influence of Some Technological Effects. Journal of Dairy Science, 88(8), 2700-2706. DOI: 10.3168/jds.S0022-0302(05)72948-9

12. Ministry of Agriculture of the Russian Federation website. [Electronic resource: http://mcx.ru. Access date 01.02.2019] (in Russian)

13. Website of the Federal State Statistics Service [Electronic resource: http://www.gks.ru Access date 01.02.2019] (in Russian)

14. De Ruyck, H. (1991). Avoiding white flecks during the production of instant whole milk powder. Revue De l'Agriculture, 44, 205-215.

15. Sert, D., Mercan, E., Aydemir, S., Civele, M. (2016). Effects of milk somatic cell counts on some physicochemical and functional characteristics of skim and whole milk powders. Journal of Dairy Science, 99(7), 74550, 5254-5264. DOI: 10.3168/jds.2016-10860

16. Peng, F., He, S., Yi, H., Li, Q., Xu, W., Wang, R., Ma, Y. (2018). Physical, textural, and rheological properties of whipped cream affected by milk fat globule membrane protein. International Journal of Food Properties, 21(1), 1190-1202. DOI: 10.1080/10942912.2018.1460755

17. Vyas, H.K., Tong, P.S. (2004). Impact of Source and Level of Calcium Fortification the Heat Stability of Reconstituted Skim Milk Powder. Journal of Dairy Science, 87(5), 1177-1180. DOI: 10.3168/jds.S0022-0302(04)73266-X

18. Jouppila, K., Roos, Y. H. (1994). Glass transition and crystallization in milk powders. Journal of Dairy Science, 77(10), 2907-2915. DOI: 10.3168/jds.S0022-0302(94)77231-3

19. Kelly, A.L., O’Connell, J.E., Fox, P.F. (2003). Manufacture and properties of milk pow-der. In: Fox PF, McSweeney PLH, editors. Advanced dairy chemistry, vol. 1, proteins. New York: Kluwer Acad/ Plenum Pub. 1027-1054.

20. Kelly, J., Kelly, P.M., Harrington, D. (2002). Influence of processing variables on the physicochemical properties of spray-dried fat-based milk powders. Lait, 82(4), 401-412.

21. Kim, E.H., Chen, X.D., Pearce, D. (2002). Surface characterization of four industrial spray-dried dairy powders in relation to chemical composition, structure and wetting property. Colloid and Surface B: Biointerfaces, 26(3), 197-212. DOI: 10.1016/S0927-7765(01)00334-4

22. Saito, Z. (1985). Particle Structure in Spray-Dried Whole Milk and in Instant Skim Milk Powder as Related to Lactose Crystallization. Food Structure, 4(2), 16.

23. Sikand, V., Tong, P.S., Vink, S., Roy, S. (2016) Physicochemical Properties of Skim Milk Powders Prepared with the Addition of Mineral Chelators. Journal of Dairy Science, 99(6), 4146-4153. DOI: 10.3168/jds.2015-10243

24. Tamime, A.Y., editor. (2009). Dried milk products. Dairy powders and concentrated milk products. Oxford, U.K.: Blackwell Pub. Ltd. 408 p. ISBN 978–1–405–15764–3.

25. Frolov, G.A., Galstyan, A.G., Petrov, A.N. (2008). Theoretical bases of milk powders solving in water. Dairy Industry, 1, 84-85. (in Russian)

26. Tarasov, K.I. (1991). Theoretical and experimental substantiation of technology and tech-nology of dry milk recovery. The Author's Dissertation Abstract of the Doctor of Technical Science. Moscow, V.M. Gorbatov All-Russian Research Institute of Meat Industry – 38 p. (in Russian)

27. Lipatov, N.N., Kharitonov, V.D. (1981). Dried Milk. M: Light and Food Industry.–264 p. (in Russian)

28. Martin, G.J.O., Williams, R.P.W., Dunstan, D.E. (2007). Comparison of casein micelles in raw and reconstituted skim milk. Journal of Dairy Science, 90(10), 4543-4551. DOI:10.3168/jds.2007-0166.

29. Mounir, S., Schuck, P., Allaf, K. (2010). Structure and attribute modifications of spray-dried skim milk powder treated by DIC (instant controlled pressure drop) technology. Dairy Science and Technology, 90(2-3), 301–320. DOI:10.1051/dst/2010008.

30. Reddy, R.S., Ramachandra, C., Hiregoudar, S., Nidoni, U., Ram, J., Kammar, M. (2014). Influence of processing conditions on functional and reconstitution properties of milk powder made from Osmanabadi goat milk by spray drying. Small Ruminant Research, 119(1-3), 130137. DOI:10.1016/j.smallrumres.2014.01.013.

31. Harper, V., Holsinger, K.K., Fox, M.J. (1963). Factors Influencing the Instant Solubility of Milk Powders. Journal of Dairy Science, 46(11), 1192-1195. DOI: 10.3168/jds.S0022-0302(63)89244-9

32. Strizhko, M.N., Semipyatnyi, V.K., Radaeva, I.A., Turovskaya, S.N., Karapetyan, V.V., Malova, T.I., Galstyan, A.G. (2014). To the items of efficiency of dry milk products reconsti-tution. Dairy Industry, 6, 63-66. (in Russian)

33. Semipyatniy, V.K. (2014). Improvement of dry milk products recovery technology. The Author's Dissertation Abstract of the Candidat of Technical Science. Kemerovo: Kemerovo Technological Institute of Food Industry. – 18 p. (in Russian)

34. Semipyatnyi,V.K., Strizhko, M.N., Galstyan,A.G. (2013). Improvement of the process of milk powder solution: modeling of the system "many particles-liquid". Dairy Industry, 12, 36-37. (in Russian)

35. Galstyan, A.G., Petrov, A.N., Semipyatniy, V.K. (2016). Theoretical backgrounds for en-hancement of dry milk dissolution process: mathematical modeling of the system “solid particles – liquid”. Food and Raw material, 4(1), 102-109. DOI:10.21179/2308-4057-2016-1102-109.

36. Van Knegsel, A.T.M., Remmelink, G.J., Jorjong, S., Fievez ,V., Kemp, B. (2014). Effect of dry period length and dietary energy source on energy balance, milk yield, and milk composition of dairy cows. Journal of Dairy Science, 97(3), 1499-1512. DOI: 10.3168/jds.20137391

37. Baldwin, A. J. (2010). Insolubility of milk powder products A minireview. Dairy Science and Technology, 90(2-3), 169-179. DOI:10.1051/dst/2009056.

38. Baldwin, A.J., Truong, G.N.T. (2007). Development of insolubility in dehydration of dairy milk powders. Food and Bioproducts Processing, 85(C3), 202-208. DOI: 10.1205/fbp07008

39. Anema, S.G., Pinder, D.N., Hunter, R.J., Hemar, Y. (2006). Effects of storage temperature on the solubility of milk protein concentrate (MPC85). Food Hydrocolloids, 20(2-3 SPEC. ISS.), 386-393. DOI: 10.1016/j.foodhyd.2005.03.015

40. Galstyan, A.G., Petrov, A.M., Chistovalov, N.S. (2007). The advanced water preparation technologies for reconstituted dairy products manufacture. Storage and processing of farm products, 11, 30-33. (in Russian)

41. El Moghazy, A.H. (2011). Nontraditional ways of water preparation for whey-based bev-erages production. Food Processing: Techniques and Technology, 4(23), 72-77. (in Russian)

42. Lipatov, N.N., Tarasov, K.I. (1985). Recovered milk (theory and practice of production of reconstituted dairy products). М, Agropromizdat. – 256 p. (in Russian)

43. Galstyan, A.G., Petrov, A.N., Pavlova, V.V., Turovskaya, S.N., Stepanchenko, D.V. (2003). The effect of water on the recoverability of dry milk raw materials. In the collection: The development of the ideas of Academician Lipatov Nikolai Nikitovich at the turn of the century. Scientific and practical aspects of milk processing. Dedicated to the 80th birthday of academician Nikolai Nikitovich Lipatov. М, 44-49. (in Russian)

44. Pham, M.P.T., Castle, J.W., Rodgers, J.H. (2011). Application of water quality guidelines and water quantity calculations to decisions for beneficial use of treated water. Applied Water Science, 1(3-4), 85-101. DOI:10.1007/s13201-011-0012-3

45. Schuck, P., Briard, V., Méjean, S., Piot, M., Famelart, M., Maubois, J. (1999). Dehydration by Desorption and by Spray Drying of Dairy Proteins: Influence of the Mineral Environment. Drying Technology, 17(7-8), 1347-1357. DOI: 10.1080/07373939908917619

46. Schuck, P., Davenel, A., Mariette, F., Briard, V., Méjean, S., Piot, M. (2002). Rehydration of Casein Powders: Effects of Added Mineral Salts and Salt Addition Methods on Water Transfer. International Dairy Journal, 12(1), 51-57. DOI: 10.1016/S0958-6946(01)00090-5

47. Dvoretsky, G.B. (1971). Wetting dry milk products. Dairy Industry, 11, 23-25. (in Russian)

48. Shvyrev, V.F. (1984). Development of modes of dissolution of dry milk and apparatus for its implementation. The Author's Dissertation Abstract of the Doctor of Technical Science. Moscow, Moscow Institute of National Economy. G.V.Plekhanova. – 20 p. (in Russian)

49. Popova, N.V. (2014). Treated water processing in the recovery technology of milk processing products as a quality factor. Bulletin of the South Ural State University. Series: Food and Biotechnology, 2(4), 27-35. (in Russian)

50. Galstyan, A.G., Frolov, G.A., Shklovets, A.N., Malova, T.I. (2011). Water treatment in the dairy industry. Milk Processing, 3, 36-38. (in Russian)

51. Frolov, G.A., Galstyan, A.G., Petrov, A.N. (2008). Systems of waterpreparation in manufacture of the restored dairy products. Food Industry, 3, 42-43. (in Russian)

52. Song, L., Aryana, K.J. (2014). Reconstituted yogurt from yogurt cultured milk powder mix has better overall characteristics than reconstituted yogurt from commercial yogurt pow-der. Journal of Dairy Science, 97(10), 6007-6015. DOI: 10.3168/jds.2014-8181.

53. Van Lent, K., Le, C.T., Vanlerberghe, B., Van der Meeren, P. (2008). Effect of Formulation on the Emulsion and Whipping Properties of Recombined Dairy Cream. International Dairy Journal, 18(10-11), 1003-1010. DOI:10.1016/j.idairyj.2008.04.002.

54. Popova, N.V. (2013). Innovations in milk powder recovery technology as a factor of quality management for reduced products of milk processing. Bulletin of the South Ural State University. Series: Economics and Management, 7(4), 181-186. (in Russian)

55. Galstyan, A.G., Petrov, A.N. (2008). About sorption isotherm of humidity of dry milk products. Storage and processing of farm products, 6, 32-35. (in Russian)

56. Aneja, R.P. (1988). Equipment for recombination. In: Recombination of Milk and Milk Products, Alexandria, Egypt, 12-16 November, Special Issue 9001, Int. Dairy Fed., Brussels, Belgium, 186-195.

57. Anema, S.G., Li, Y. (2003). Re-equilibration of the minerals in skim milk during reconsti-tution. Milchwissenschaft, 58(3-4), 174-178.

58. Jeantet, R., Schuck, P., Six, T., Andre, C., Delaplace, G. (2010). The Influence of stirring speed, temperature and solid concentration on the rehydration time of micellar casein powder. Dairy Science and Technology, 90(2-3), 225-236. DOI:10.1051/dst/2009043

59. Kudo, N., Hols, G., Van Mil, P.J.J.M. (1990). The insolubility index of moist skim milk powder: influence of the temperature of the secondary drying air. Neth. Milk Dairy J, 44, 89-98.

60. American Dry Milk Institute, Determination of solubility index. (1971). In: Bulletin 916 (Revised), Standards for Grades of Dry Milks Including Methods of Analysis, American Dry Milk Institute Inc., Chicago, Illinois, USA, 26-27.

61. Dried milk and dried milk products. Determination of insolubility index. (2005). IDF Standard 129. Int. Dairy Fed., Brussels, Belgium.

62. Dried milk and dried milk products. In determination of insolubility index. (1988). IDF Standard 129A. Int. Dairy Fed., Brussels, Belgium.

63. Popova, N.V., Potoroko, I.Yu.(2014). Quality and storability provision for rehydrated products of milk processing. Bulletin of the South Ural State University. Series: Food and Biotechnology, 2(3), 37-46. (in Russian)

64. Semipyatniy, V., Galstyan, A., Ryabova, A., Kharitonov, V., Stryzhko, M. (2014). Development of a scientific basis for powdered milk dissolution. Bulletin of the International Dairy Federation, 41-48.

65. Semipyatniy, V. K., Galstyan, A. G., Stryzhko, M. N. (2013). The program for calculating the heat balance of the recovery process of dry milk: Certificate of official registration of the computer program No. 2014611919. Moscow: Rospatent. (in Russian)

66. Semipyatniy, V. K., Galstyan, A. G. (2014). The program for calculating the amount of energy used in the process of restoring dry milk: Certificate of official registration of the computer program No. 2014614795. Moscow: Rospatent. (in Russian)

67. Semipyatniy, V. K., Galstyan, A. G., Radaeva, I.A., Pryanishnikova, N.S. (2017). The program for calculating the rate of ascent of particles in solutions with variable environmental parameters: Certificate of official registration of the computer program No. 2017662376. Moscow: Rospatent. (in Russian)

68. Semipyatniy,V.K.,Galstyan,A.G.,Turovskaya,S.N.,Pryanishnikova, N.S. (2017). The program for determining the flow regimes in the particleliquid system in the absence of external INFLUENCE: Certificate of official registration of the computer program No. 2017662377. Moscow: Rospatent. (in Russian)

69. Galstyan, A. G., Semipyatniy, V. K., Illarionova, E.E., Belyakova, Z. Yu. (2017). The program for calculati Certificate of official ng the time of settling of particles in solutions with variable parameters of the medium: Certificate of official registration of the computer program No. 2017662378. Moscow: Rospatent. (in Russian)

70. World Health Organization website [Electronic resource: https://www.who.int/ru Access date 01.02.2019]

71. European Parliament website [Electronic resource: http://www.europarl.europa.eu/portal/en Access date 01.02.2019]

72. Rakhmanin, Ju. A., Krasovsky, G. N., Egorova, N. A., Mikhailova, R. I. (2014). 100 years of drinking water regulation. retrospective review, current situation and prospects . Hygiene and Sanitation, 2, 5-18. (in Russian)

73. Galstyan, A.G. (2005). Practical aspects of water treatment to improve the dissolution of dry dairy products. Storage and processing of farm products, 2, 22-23. (in Russian)

74. Krasnova, T.A. (2018). Water treatment in food industry. Food Processing: Techniques and Technology, 48(1), 15-30. (in Russian)

75. Korotkaya, E.V., Korotkiy, I.A., Uchaykin, A.V. (2018). Water Purification by Separate Freezing in Reconstituted Milk Production. Food Processing: Techniques and Technology, 48(3), 133-139. DOI: 10.21603/2074-9414-2018-3-133-139 (in Russian)

76. Galstyan, A.G., Chervetsov, V.V., Turovskaya, S.N., Shklovets, A.N. (2011). Preparation of water is a factor for improving economical efficiency of enterprise. Dairy Industry, 2, 58-60. (in Russian)

77. Galstyan, A.G., Petrov, A.N. (2006). Nontraditional ways of preparing water for powder products solving. Dairy Industry, 10, 66-67. (in Russian)

78. Ryabchikov, B.E. (2013). Modern water treatment. М, DeLi plus. – 680 p. ISBN 978-5-905170-49-2. (in Russian)

79. Shestakov, S.D., Krasulya, O.N., Rink, R., Ashokkumar, M. (2013). Ultrasonic treatment of dairy systems to improve their properties. Technical acoustics, 7, 1-9. (in Russian)

80. Popova, N.V. (2014). Ensuring the quality of the recovered milk processing products and the intensification of their production based on ultrasound exposure. The Author's Dissertation Abstract of the Candidate of Technical Science. Kemerovo: Kemerovo Technological Institute of Food Industry. – 18 p. (in Russian)


Для цитирования:


Turovskaya S.N., Petrov А.N., Radaeva I.A., Illarionovа E.E., Semipyatniy V.K., Ryabova A.E. Water Microelement Composition Influence on the Efficiency of the Milk Powder Dissolution Process. Пищевые системы. 2019;2(1):9-15. https://doi.org/10.21323/2618-9771-2019-2-1-9-15

For citation:


Turovskaya S.N., Petrov A.N., Radaeva I.A., Illarionovа E.E., Semipyatniy V.K., Ryabova A.E. Water Microelement Composition Influence on the Efficiency of the Milk Powder Dissolution Process. Food systems. 2019;2(1):9-15. https://doi.org/10.21323/2618-9771-2019-2-1-9-15

Просмотров: 167


Creative Commons License
Контент доступен под лицензией Creative Commons Attribution 4.0 License.


ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)