Abstract

Milk and dairy products play an important role in human diet due to their high nutritional and biological value, as well as to their easy digestibility. Milk powder makes it possible to improve the seasonal character of dairy foods. As a solvent in the production of reconstituted milk, water can significantly affect the quality of the finished product. In this regard, the problem of water quality and its preparation for the production of reconstituted milk is highly relevant. The method of separate freezing allows one to reduce the number of pre-treatment stages and energy costs. The research objectives were 1) to establish the effect of separate freezing on water quality indicators, 2) to determine the solubility index of milk powder in water prepared by the method in question, 3) to definethe energy costs. The research was carried out on the basis of the Department of Heat, Ventilation, and Air Conditioning Equipment (Kemerovo State University). The study was conducted with the help of a tank crystallizer with a controlling and measuring complex for registration of temperatures at temperatures from minus 2 to minus 10 C. In defining the quality of water and reconstituted milk, the authors used standard methods for determining its organoleptic and physico-chemical parameters. The study made it possible to define the organoleptic and physico-chemical parameters of water before and after separate freezing, the solubility index of dry milk, and the quality of reconstituted milk obtained by the method. The research revealed that it is energetically more advantageous to carry out the procedure at the temperature of minus 2 C. The present paper describes the numerous advantages of the method in that it reduces: 1) the dry residue content in tap water by 8 times, 2) the overall hardness of water by 2.5 times, 3) the content of chlorides and fluorides by 1.7 and 1.9 times, respectively, 4) the solubility index of milk powder from 0.35 to 0.1 cm3. All these factors improve the quality of reconstituted milk.

Keywords

Water, water treatment, separate freezing, reconstituted milk

REFERENCES

1. Galstyan A.G., Radaeva I.A., Turovskaya S.N., et al. Kratkiy spravochnik spetsialista molochno-konservnogo proizvodstva[A brief reference book of a specialist in dairy canning production]. Moscow: Rhythm Publ., 2011. 152 p. (In Russ.).
2. Babenko A. Plyusy i minusy vosstanovlennogo moloka [Pros and cons of reconstituted milk]. SFERA: Milk industry, 2016, vol. 57, no. 2, pp. 14. (In Russ.).
3. Hrebelnyk O.P., Kalinina G.P., Pukhliak A.H., and Starovoytova A.A. Changing the properties of dre milk products during recovery. Scientific Messenger of Lviv National University of Veterinary Medicine and Biotechnology, 2016, vol. 18, no. 1–4, pp. 59–64.
4. Prosekov A.Yu. and Ivanova S.A. Providing food security in the existing tendencies of population growth and political and economic instability in the world. Foods and Raw Materials, 2016, vol. 4, no. 2, pp. 201–211. DOI: https://doi.org/10.21179/2308- 4057-2016-2-201-211.
5. Frolov G.A., Galstyan A.G., and Petrov A.N. Theoretical bases of milk powders solving in water. Dairy industry, 2008, no. 1, pp. 84–85. (In Russ.).
6. Popova N.V. Treated water processing in the recovery technology of milk processing products as a quality factor. Bulletin of South Ural State University. Series: Food and Biotechnology, 2014, vol. 2, no. 4, pp. 26–35. (In Russ.).
7. Frolov, G. A. Sistemy vodopodgotovki v proizvodstve vosstanovlennyh molochnyh produktov / G. A. Frolov, A. G. Galstyan, A. N. Petrov // Pischevaya promyshlennost'. – 2008. – № 3. – S. 42–43.
8. Galstyan A.G., Petrov A.M., and Frolov G.A. About restoration of dry dairy products. Storage and processing of farm products, 2008, no. 5, pp. 37–39. (In Russ.).
9. Golubeva L.V. Vliyanie stepeni ochistki pitʹevoy vody na pokazateli vosstanovlennogo obezzhirennogo moloka [The influence of the degree of drinking water purification on the quality indicators of reconstituted skim milk]. Available at: http://www. ecodoma.ru/info/inf6/. (accessed 5 June 2018).
10. Kaplenko A.N., Evdokimov I.A., and Kaplenko N.N. Production of brine cheese from reconstituted milk. Magazine Cheesemaking and Buttermaking, 2015, no. 5, pp. 18–20. (In Russ.).
11. Gavrilov G.B., Prosekov A.Yu., Kravchenko Eh.F., and Gavrilov B.G. Spravochnik po pererabotke molochnoy syvorotki[A Guide to Whey Processing]. St. Petersburg: Professiya Publ., 2015. 176 p. (In Russ.).
12. Prosekov A.Yu., Ul’rih E.V., Budrik V.G., Botina S.G., and Agarkova E.Yu. On ways demineralization of whey.International Journal of Applied and Fundamental Research, 2013, no. 1, pp. 3.
13. Bratsikhin A., Kostenko K., and Salmanova D. Reconstitution of Dry Whey by Cavitational Disintegration Based on the Water Catholyte. Journal of Hygienic Engineering and Design, 2017, vol. 21, pp. 103–107.
14. Wu S., Fitzpatrick J., Cronin K., and Miao S. The effect of pH on the wetting and dissolution of milk protein isolate powder.Journal of Food Engineering, 2019, vol. 240, pp. 114–119. DOI: https://doi.org/10.1016/j.jfoodeng.2018.07.022.
15. Popova N.V. Provision of intensification of technologies of milk recombination on the basis of methods of mathematical modelling. Bulletin of South Ural State University. Series: Food and Biotechnology, 2016, vol. 4, no. 1, pp. 29–38. (In Russ.). DOI: https://doi.org/10.14529/food160104.
16. Shestakov S.D., Krasulya O.N., Rink R., and Ashokkumar M. Sonication of dairy systems improves their properties.Technical Acoustics, 2013, vol. 13, pp. 7. (In Russ.).
17. Lavrik N.L., Boriskin V.V., Danilov K.L., and Brednev V.A. Investigation of the efficiency of water purification from sulphates by means of incomplete freezing. Chemistry for Sustainable Development, 2009, vol. 17, no. 1, pp. 43–50. (In Russ.).
18. Erlbeck L., Rädle M., Nessel R., et al. Investigation of the depletion of ions through freeze desalination. Desalination, 2017, vol. 407, pp. 93–102. DOI: https://doi.org/10.1016/j.desal.2016.12.009.
19. Chang J., Zuo J., Lu K.-J., and Chung T.-S. Freeze desalination of seawater using LNG cold energy. Water Research, 2016, vol. 102, pp. 282–293. DOI: https://doi.org/10.1016/j.watres.2016.06.046.
20. Karamoddin M. and Varaminian F. Water purification by freezing and gas hydrate processes, and removal of dissolved minerals (Na+, K+, Mg2+, Ca2+). Journal of Molecular Liquids, 2016, vol. 223, pp. 1021–1031. DOI: https://doi.org/10.1016/j. molliq.2016.08.099.
21. Hasan M. and Louhi-Kultanen M. Water purification of aqueous nickel sulfate solutions by air cooled natural freezing.Chemical Engineering Journal, 2016, vol. 294, pp. 176–184. DOI: https://doi.org/10.1016/j.cej.2016.02.114.
22. Korotkaya E.V., Korotkiy I.A., and Uchaykin A.V. Water purification by freezing in capacitive crystallizer. The Bulletin of KrasGAU, 2015, vol. 105, no. 6, pp. 140–145. (In Russ.).
23. Korotkiy I.A., Korotkaya E.V., and Uchaykin A.V. Investigation of the process of water purification using separation freezing. Food Processing: Techniques and technology, 2015, vol. 38, no. 3, pp. 88–93. (In Russ.).
24. Frolov G.A., Galstyan A.G., and Petrov A.N. Systems of water-preparation in manufacture of the restored dairy products.Food processing industry, 2008, no. 3, pp. 42–43. (In Russ.).