Technological Additives as an Element of Dry Milk Properties Directed Formation

Genrikhovich, Galstyan Aram; Turovskaya, S.N.; Ryabova, Anastasia; Illarionova, E. E.; Semipyatny, V.K.; Radaeva, I. A.; Петров, А. Н.; Nurmukhanbetova, Dinara Erikovna; Assembayeva, E. K.; Quality,

doi:10.32014/2019.2518-170x.102

Cited by 6 publications

(2 citation statements)

References 11 publications

(13 reference statements)

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“…проведены работы по установлению целесообразности применения различных солей-стабилизаторов для повышения качественных характеристик сухого цельного молока, в том числе в зависимости от способа их внесения в молочное сырье, а также исследована структура сухого цельного молока, которая по данным академика Харитонова В.Д. существенно влияет на эффективность процесса восстановления [33,34,36]. Образцы сухого молока с солями получали в производственных условиях на распылительной сушильной установке.…”

Section: образцыunclassified

Ideas of academician Vladimir Dmitrievich Kharitonov in scientific technologies of milk processing: collective monograph

2021

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МОСКВА 2021 г.«ВНИМИ -многопрофильный научный центр, вносящий свой вклад в научное обеспечение молочной отрасли. В целях повышения эффективности работы молочной промышленности основное направление работ института -получение новых знаний и разработка научных основ молочного дела, в т.ч. вопросов технологии, техники, экономики, экологии. Исследования, направленные на научное обеспечение отрасли, носят комплексный характер, охватывая все аспекты переработки молока, качества, безопасности, ресурсо-и энергосбережения. При этом приоритетное место в исследованиях занимают различные аспекты развития биотехнологии молока и молочных продуктов в комплексе с разработкой отечественного оборудования»

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Section: образцыunclassified

Ideas of academician Vladimir Dmitrievich Kharitonov in scientific technologies of milk processing: collective monograph

2021

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“…The microstructure and morphological studies of the surface were carried out using a scanning electron microscope 10(Carl Zeiss) and the compositions of the ion exchangers were determined using an energy-dispersive elemental analyzer brand EDS (Oxford Instrument)-Aztec Energy Advanced X-act SDD. Investigation of the dimension of microporous cation exchanger was performed using SEM device (Quanta 3D 200i) [14][15] Strong acid cation exchangers adsorption isotherms were measured on a high-vacuum installation with mercury valves and Mac-Ben quartz weights in the range of 0-100% relative humidity at 25 ± 0,3°C. Calculated absolute adsorption isotherms of porous bodies to determine the specific surface and pore distribution over the radius at low temperature using by BET equation [16][17].…”

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Syntheses of Cation Exchanger With Macroporosity and Investigating Specific Properties

Alimdjanovna¹,

Turabdzhanov²,

Kedelbaev³

et al. 2020

OF THE ACADEMY OF SCIENCES OF THE REPUBLIC OF KAZAKHSTAN

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Obtained new strongly acid cation exchanger of macroporous structure based on furfural and dipheniloxide. The optimal amount of the poreformed agent and the molar ratio of the reacting substances were determined. Initially results showed that the polymer matrix using camphor as pore forming agent present a uniform surface with inter-connected pores and adding camphor into the polymer matrix could attain more abundant pores than adding n-heptane. We studied the components, surface and pore structures of the сation exchanger by Fourier transform infrared spectroscopy and scanning electron microscopy (SEM). SEM observations showed that the resin abounded in macropores as large as 7.4 to 22.6 µm both in the surface and the interior. The parameters of the porous structure of the samples are calculated using by equation BET (Brauner., at al.) and the total pore volume of ion exchangers and the radius of submicroscopic capillaries were determined. Finally dates testing prototypes under application conditions, allow us to recommend this cation exchanger for sorption of small radius ions at high speed, as fundamentals upon receipt of ion exchangers, etc.

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Forming technological traits of dry milk

et al. 2020

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Dry milk is used in a wide variety of products due to its high energy value and long shelf life. Its use is especially valuable in the dairy industry, since it smooths the seasonality of raw milk production. Moreover, dry milk makes it possible to generate socially essential products in the regions of Russia where dairy farming is not developed or where it is impossible to produce raw milk. There are different methods to form dry milk's traits and the required functional features like cheesability, heat stability and solubility. Among these methods we emphasize on technological ones, based on prevention measures of impact on raw milk during its processing. As a result, methods for the increase of dry milk's heat stability are among the most essential, since its low values make it impossible to generate products of high quality or to use this milk in any processing at all. A number of foreign and national works are dedicated to the improvement of dry milk's heat stability. These studies offer various methods like an effective refining of raw milk, its preliminary heat treatment, the use of specific food supplements and raw milk components, the correction of physicochemical values, the variation of temperature regimes, the use of unconventional equipment for desiccation and condensation. Integrated methods of heat stability increase do not require core changes in the current technological requirements of dry milk production and can be integrated into the existing production conditions, thus they arose a lot interest and have prospects. This overview allows to broaden knowledge and to find new methods to form technological traits of not only dry milk, but canned milk as well.

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Technological Additives as an Element of Dry Milk Properties Directed Formation

Cited by 6 publications

References 11 publications

Ideas of academician Vladimir Dmitrievich Kharitonov in scientific technologies of milk processing: collective monograph

Ideas of academician Vladimir Dmitrievich Kharitonov in scientific technologies of milk processing: collective monograph

Syntheses of Cation Exchanger With Macroporosity and Investigating Specific Properties

Forming technological traits of dry milk

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