Analysis of background and development of technological principles of milk processing by coupsulation

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.133365

Keywords:

milk raw materials, milk processing, thermodynamic potential, ionic calcium, sodium alginate, encapsulation, encapsulant

Abstract

It was proved that milk possesses unique potential as a raw material. It was determined that the most effective way of using the potential of dairy raw materials, in particular the potential of calcium ions, is application of a technical solution for preparation of encapsulated forms of dairy raw material based on sodium alginate. This process was realized by the principle of drop extrusion of the dairy raw material through air into solution of a high molecular polyelectrolyte, such as sodium alginate compound. It was confirmed that the calcium potential of the "milk" system is low-dynamic and inefficient. It has been established that activation of this potential is possible both by reducing pH of the "milk" system during fermentation and blending it with the "whey" system. It has been revealed that blending of milk and whey with emergence of a new "milk-whey" system having the necessary concentration of calcium ions does not affect colloidal stability of milk. On the other hand, it provides the "milk" system with a highly effective low-energy potential in a form of potential of calcium ions which effectively realize the encapsulation process. It was substantiated that the open technological "milk" system can be transformed to the "milk-whey" system with a limited availability in an encapsulated form and hence with a minimized influence of perturbing factors, that is, with an increased controllability of the technological processes. It has been experimentally confirmed that blending of the "milk" and "whey" systems in a 70:30 ratio is a prerequisite for accumulation of a critical concentration of ionic calcium (24‒25 mg %). This ensures production of encapsulated products with a regular spherical shape. At the same time, this ratio of components does not significantly affect the mixture pH which is also an important criterion for realization of the encapsulation process. A model of processing milk by encapsulation has been developed. It was proved that the developed approach makes it possible to realize the potential of milk with obtaining of food products featuring new consumer properties.

Author Biographies

Nataliya Grynchenko, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of Meat Processing Technologies

Pavlo Pyvovarov, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor

Department of Food Technologies

Оleksandr Nagornyi, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of Food Technologies

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Published

2018-06-11

How to Cite

Grynchenko, N., Pyvovarov, P., & Nagornyi О. (2018). Analysis of background and development of technological principles of milk processing by coupsulation. Eastern-European Journal of Enterprise Technologies, 3(11 (93), 17–24. https://doi.org/10.15587/1729-4061.2018.133365

Issue

Vol. 3 No. 11 (93) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2018 Nataliya Grynchenko, Pavlo Pyvovarov, Оleksandr Nagornyi

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