Impact of vacuum freeze-drying on the reconstituted camel milk composition

Abstract

In the dairy technology, for the preserving of initial nutritional properties of whole milk commonly a vacuum freeze-drying approach is used. However, a significant impact on the quality indicators of the resulting products within vacuum freeze-drying has a temperature of the product sublimation in the freeze-drying chamber. From the point of view of energy savings and maximum preservation of the initial qualities, the optimal sublimation temperature value is recommended at the t = -15 °C within vacuum freeze-drying process. The physicochemical indicators of whole and reconstituted camel milk have similar values within acceptable limits. Nevertheless, partial denaturation of amino acids that leading to the decreasing in the content of low molecular weight protein fractions and for the increasing of protein fractions with higher molecular weight are occurred. Thermolabile whey protein compounds, such as Albumin and Globulin fractions are especially susceptible to denaturation changes, due to the hydration membrane of proteins present on the surface is destroyed, leading to minor changes in the amino acid composition.

Advancements in CM Drying Technology: A Comprehensive Review of Methods, Chemical Composition, and Nutritional Preservation

“…The amount of other nonessential amino acids decreased as follows, whereas the amount of arginine increased 2.53 times: 13.16 times for glycine, 2 times for proline, 6.34 times for alanine, and 2.26 times for serine. The whey protein components like albumin and globulin fractions are particularly vulnerable to denaturation alterations, which disrupt the hydration membrane of proteins on the surface and cause slight variations in the composition of amino acids (Tastemirova et. al., 2022).…”

“…The amount of saturated fatty acids in the CM powder decreased during vacuum freeze drying at a sublimation temperature of -15 °C, except for capric, tridecylic, and heneicosanoic acids. An increase in the amount of unsaturated fatty acids was noted, which was related to structural variations in the fatty acid phase of CM during the vacuum-freeze drying process (Tastemirova et. al., 2022).…”

Evaluation of quality characteristics of fermented acidophilic product with B. Bifidum and Prunus padus extract

“…The fatty acid composition was determined by gas chromatography on a gas-liquid chromatograph "Crystal-4000" with a flame ionization detector and "NetChrom" programme during the transesterification of milk fat with methylatom sodium in methanol as described in [37]. The methyl esters were separated on a capillary column of 30 m length and 0.25 mm inner diameter, the carrier gas -hydrogen was flowed at a rate of 40 ml/h.…”

Creation of a methodology for determining the intensity of moisture evaporation within vacuum drying of fruits

“…Additionally, when drying products in a vacuum at a low temperature, their biologically active substance composition is not so disturbed [7]. It is known that in the process of drying food products in a vacuum due to the action of a certain driving (thermodynamic) force, complex non-stationary heat and mass transfer processes occur [11].…”