Theoretical Backgrounds for Enhancement of Dry Milk Dissolution Process: Mathematical Modeling of the System “Solid Particles – Liquid”

Genrikhovich, Galstyan Aram; Петров, А. Н.; Semipyatny, V.K.

doi:10.21179/2308-4057-2016-1-102-109

Cited by 14 publications

(13 citation statements)

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“…For example, the most frequently occurring defects are the formation of lumps (physical defect); changes in color or reduction of solubility (chemical defect); the emergence of rancid, unclean, or stale flavor or odors (chemical, biochemical, and microbiological defects); and others (Stapelfeldt et al, 1997;Thomsen et al, 2005b;Al Mahdi et al, 2006;Rozycki et al, 2007;Semeniuc et al, 2008;Gaiani et al, 2011;Szulc et al, 2016). Degradation processes initiated during transport or storage of milk powder can be identified during storage of the processed product (Lipatov and Tarasov, 1985;Isleten and Karagul-Yuceer, 2006;Petrov et al, 2010;Galstyan et al, 2016b;Petrov et al, 2017). Such situations pose risks for manufacturers processing milk powder.…”

Section: Introductionmentioning

confidence: 99%

Effects of critical fluctuations of storage temperature on the quality of dry dairy product

Galstyan

Петров

Илларионова

et al. 2019

Journal of Dairy Science

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Whole milk powder (WMP) is a universal raw material component that can overcome the problem of seasonality of raw milk. It can be used to provide highnutritional products to remote areas experiencing a raw milk shortage. Its long shelf life depends on the conditions of storage and transportation, which are recommended to be carried out in a range from 0 to 10°C. At higher temperatures, the quality of WMP deteriorates because of a substantial increase in the degradation of fat and protein fractions. A range of low negative temperatures for storage have not been systematically investigated. Previous studies have shown that freezing WMP results in protein denaturation, crystallization of lactose, and extraction of free fat, all of which reduce the quality characteristics of the product, including deterioration of solubility, quick rancidification, and microbiological changes. However, these previous studies did not simulate the possible situations of transportation and storage of milk powder at low negative temperatures that occur in practice. Given the volume of transportation, distances and climatic characteristics of transportation routes play an important role in WMP preservation. In this study, we simulated storage and transport of WMP at −20°C. The samples were periodically thawed to 10 and 20°C and examined for physicochemical, functional-technological, thermodynamic, microbiological, and organoleptic parameters. Based on our results, storage of WMP at −20°C for 40 d did not have a significant effect on its qualitative characteristics. We observed some compaction of product structure and clustering or clumping, which was reversible by slight mechanical impact. Artificial contamination of the packaging surface with yeast and molds, followed by thawing of the samples, indicated the absence of the contaminants, which was explained by possible redistribution of moisture in the system.

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Section: Introductionmentioning

confidence: 99%

Effects of critical fluctuations of storage temperature on the quality of dry dairy product

Galstyan

Петров

Илларионова

et al. 2019

Journal of Dairy Science

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“…According to this equation, as the temperature rises by 10 °C, the transience of chemical reactions doubles, including in such products: balsams, sweets, drinks, various creams, canned foods, etc. [3][4][5][6][7][8].…”

Section: Introductionmentioning

confidence: 99%

The Possibility of Using "Accelerated Aging" Method to Predict the Mineral Waters Shelf Life for Non-Alcoholic Industry Enterprises

Sevostyanova¹,

Khorosheva²,

Remneva³

2019

Proceedings of the 2nd International Scientific Conference on New Industrialization: Global, National, Regional Dimension (SICN

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The food products shelf life is the most important indicator, that determines the period of storage of finished products, ensuring its safety and quality stability. In the era of new industrialization, modern industrial technologies allow to obtain a quality product with a long shelf life. In order to establish and substantiate the values of the shelf life temporary intervals of the packaged mineral waters, it is necessary to identify and study the risk factors affecting their quality: temperature, degree of carbonization, mechanical effects, packing material, radiation; to control microbiological, physicochemical and organoleptic properties (appearance, smell, taste). Deterioration in the quality of mineral water can be caused by a quantitative change in one or several indicators, for example, a change in the organoleptic characteristics (foreign flavor, loss of transparency, change in taste) and the degree of carbonation. To justify the time intervals for mineral waters storage, a rapid assessment of the expected shelf life is relevant. The method of "accelerated aging" of packaged mineral waters is innovative in solving a complex of tasks, which are set before the industry. Researches have been conducted to study the effect of various temperature and temporary storage conditions on the stability of microbiological indicators and the chemical composition of mineral waters. Experimental data were obtained on the effect of temperature, the container material, its capacity on the chemical composition and the degree of mineral waters carbonization of different salinity, during storage at elevated temperatures. Were obtained the data on the influence of the accelerated aging process on the organoleptic characteristics stability.

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“…An analysis of the development of the food industry shows that over the last 15-20 years, a reorientation of production is taking place all over the world -alternative technologies are developing that involve the use of new types of raw materials and fundamentally different technological solutions [12][13][14][15]. In general, for the industry, this trend is positive, as it is aimed at increasing production volumes and expanding product lines.…”

mentioning

confidence: 99%

“…In general, for the industry, this trend is positive, as it is aimed at increasing production volumes and expanding product lines. However, the production of alternative technologies, most of which have been obtained empirically, has been insufficiently investigated, including, in some cases, due to the lack of appropriate analysis methods and the blurring of identification features within a homogeneous group of goods [3,12,14]. In this perspective, a significant potential is noted in studies of thermodynamic ISSN 2224-5278…”

mentioning

confidence: 99%

“…2018 characteristics, functional and technological indicators and further implementation of the data obtained as system criteria for determining the rationality of technological operations, the validity of production schemes, and the evaluation of product quality. The data obtained over the last decades on the indicator "water activity", inhibition of abiogenic and biogenic degradation of micro-and macro components, "barrier" conservation technologies, scientific and applied methods of designing products of functional purpose and many other directions in various food systems allow to assume the possibility of indirect adaptation most methodological approaches to various food systems and processes [14,[16][17][18].…”

mentioning

confidence: 99%

See 1 more Smart Citation

Base Matrices – Invariant Digital Identifiers of Food Products

Arsenovich¹,

Khurshudyan²,

Genrikhovich³

et al. 2018

Series of Geology and Technical Sciences

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Theoretical Backgrounds for Enhancement of Dry Milk Dissolution Process: Mathematical Modeling of the System “Solid Particles – Liquid”

Cited by 14 publications

References 0 publications

Effects of critical fluctuations of storage temperature on the quality of dry dairy product

Effects of critical fluctuations of storage temperature on the quality of dry dairy product

The Possibility of Using "Accelerated Aging" Method to Predict the Mineral Waters Shelf Life for Non-Alcoholic Industry Enterprises

Base Matrices – Invariant Digital Identifiers of Food Products

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