Аннотация

Introduction. Milk has a high nutritional value and is a vital component of human diet. Today, the dairy market is one of the largest and actively developing food markets. However, this industry is characterized by such problems as seasonality and poor transportability of raw materials. These problems particularly affect small farms. Deep processing of dairy raw materials to obtain dry powders is the most effective way to solve these problems. The research objective was to develop a low-tonnage dryer for producing milk powder on small farms and to select the optimal drying temperature. Study objects and methods. The research featured whole milk of the ‘Svoya Ferma’ brand, mass fraction of fat = 3.4–4.5%. The research was performed on the premises of Kemerovo State University (Kemerovo, Russia). The milk was dried on a pilot sample of the roller dryer developed by the research team. The dryer consisted of a vessel, heating drums, and a microcontroller, which was connected to the temperature sensor and the control circuit of the power part, which had a powerful rectifier and pulse regulator. Results and discussion. When the drying temperature exceeded 98°C, the characteristics of the milk powder deteriorated, and the milk failed to meet the State Standard. The optimal drying temperature was 92–95°C, since at this temperature all the characteristics, except for the solubility index, corresponded to the State Standard. The sensory and physical properties of the milk powder were improved by reducing the drying time and the distance between the knife and the drum. Conclusion. Further experiments have to be performed to determine the optimal rotation speed of the drums and the distance between the knife and the drum.

Ключевые слова

Молоко, сухие продукты, сушка, фермерские хозяйства, Milk, dried products, drying, farms

СПИСОК ЛИТЕРАТУРЫ

1. Чепраков, Д. В. Актуальные проблемы молочной промышленности России / Д. В. Черпаков, С. Г. Авруцкая // Успехи в химии и химической технологии. – 2016. – Т. 30, № 8 (177). – С. 116–118.
2. Novoselova, M. V. Technological options for the production of lactoferrin / M. V. Novoselova, A. Yu. Prosekov // Foods and Raw Materials. – 2016. – Vol. 4, № 1. – P. 90–101. DOI: https://doi.org/10.21179/2308-4057-2016-1-90-101.
3. Оразов, А. Оценка биологической ценности молока сельскохозяйственных животных / А. Оразов, Л. А. Надточий, А. В. Сафронова // Техника и технологии пищевых производств. – 2019. – Т. 49, № 3. – С. 447–453. DOI: https://doi.org/10.21603/2074-9414-2019-3-447-453.
4. Глухарева, А. Л. Химический состав и свойства молока высокопродуктивных коров / А. Л. Глухарёва, Т. П. Логинова // Теоретические и прикладные проблемы агропромышленного комплекса. – 2011. – Т. 9, № 4. – С. 7–9.
5. Геворкян, К. А. К вопросу о эффективности технологического потенциала формирования качества сухого молока / К. А. Геворкян // Ученые записки Казанской государственной академии ветеринарной медицины им. Н. Э. Баумана. – 2017. – Т. 230, № 2. – С. 55–59 .
6. Першина А. А. Сухое обезжиренное обогащённое молоко «SECONDLIFE» / А. А. Першина, М. И. Сложенкина // Фермер. Поволжье. – 2015. – Т. 33, № 2. – С. 58–59.
7. Ивкова, И. А. Современные технологии получения сухих молочных консервов высокого качества / И. А. Ивкова, А. С. Пиляева // Вестник государственного аграрного университета Северного Зауралья. – 2015. – Т. 31, № 4. – С. 89–94.
8. Galstyan, A. G. Theoretical backgrounds for enhancement of dry milk dissolution process: mathematical modeling of the system ‘solid particles – liquid’ / A. G. Galstyan, A. N. Petrov, V. K. Semipyatniy // Foods and Raw Materials. – 2016. – Vol. 4, № 1. – P. 102–109. DOI: https://doi.org/10.21179/2308-4057-2016-1-102-109.
9. Westergaard, V. Milk Powder Technology. Evaporation and Spray Drying / V. Westergaard. – Copenhagen : GEA Niro, 2010. – 339 p.
10. Lyophilization / freeze drying – A review / A. G. Kunal, H. Mallinath, B. Deepak [et al.] // World Journal of Pharmaceutical Research. – 2015. – Vol. 4, № 8. – P. 516–543.
11. Francis, F. J. Dryers: Technology and Engineering / F. J. Francis // Encyclopedia of Food Science and Technology / F. J. Francis. – New York : Wiley, 2000. – P. 542–578.
12. Hall, C. W. Drum drier / C. W. Hall, A. W. Farrall, A. L. Roppen // Encyclopedia of Food Engineering / C. W. Hall, A. W. Farrall, A. L. Roppen. – Westport, Connecticut : AVI Publishing Company, 1996. – P. 264–266.
13. Caric, M. Effects of drying techniques on milk powders quality and microstructure: A review / M. Caric, M. Kalab // Food Structure. – 1987. – Vol. 6, № 2. – Р. 171–180.
14. Okos, M. R. Food Dehydration / M. R. Okos, G. Narsimhan, R. K. Singh // Handbook of Food Engineering / D. R. Heldman, D. B. Lund, C. Sabliov. – New York : John Wiley & Sons, 2000. – 516 p.
15. Vilder, J. Influence of process variables on some whole milk powder characteristics / J. Vilder, R. de Martens, M. Naudts // Milk Industry. – 1976. – Vol. 31. – P. 396–401.
16. Попова, Н. В. Обеспечение интенсификации технологии восстановления сухого молока на основе методов математического моделирования / Н. В. Попова // Вестник Южно-Уральского государственного университета. Серия: Пищевые и биотехнологии. – 2016. – Т. 4, № 1. – С. 29–38. DOI: https://doi.org/10.14529/food160104.