Affiliation
a Kemerovo Institute of Food Science and Technology(University)
Copyright ©Yermolaev et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
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Abstract
Vacuum drying is one of the most widespread ways of food preservation. It is possible to intensify this process using alternating pressure i.e. performing barovacuum drying. The given work is devoted to investigation of processes taking place during food products drying under the conditions of alternating pressure. Soft cheeses, such as “The Adygei cheese”, “The Roquefort cheese” and “The Russian Camembert cheese”, were the objects of drying. Experiments were made under two different conditions: when the object of drying was initially held under the residual pressure with subsequent drying under the excessive pressure, and under the conditions when the object was initially held under the excessive residual pressure with subsequent dehydration under vacuum. During the experiments, the dependences of relative mass of soft cheeses as well as the temperatures in the drying chamber and in the product on the drying time have been established. The dehydration time of soft cheeses has been determined. At the initial decrease of pressure the drying of “The Adygei cheese”, “The Roquefort cheese” and “The Russian Camembert cheese” lasts 490, 450 and 420 min respectively. At the initial increase of pressure, it lasts from 200 to 340 min depending on the type of cheese and the duration of curing. The comparison data of drying indices when using barovacuum and vacuum dehydration have been given. It has been revealed that drying at the initial increase of pressure is more effective. The analysis of the conducted studies enables to establish that it is more effective to hold soft cheeses under excessive pressure for 15 min. At such a mode, the organoleptic mark of dry cheeses is 62-64 points out of 75 points.
Keywords
Barovacuum drying,
soft cheeses,
pressure
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