Study of influence of technological factors on the sorption of ionized calcium from skimmed milk by sodium alginate

Authors

DOI:

https://doi.org/10.15587/1729-4061.2016.81413

Keywords:

skimmed cow milk, complexing agent, sodium alginate, ionized calcium, sorption

Abstract

The possibility of regulating the composition of the salt system of skimmed cow milk for the purpose of regulating the functional and technological properties was investigated. Parameters for the regulation of the composition of the salt system of skimmed cow milk were established. We defined the prospects of using sodium alginate as a natural ion exchanger, the implementation of whose properties for the binding of calcium ions allows using it under conditions of regulating the composition of the salt system of skimmed cow milk or the systems based on it, stable over time and during thermal treatment. The research revealed the influence of technological factors on the process of sorption of ionized calcium by the solution of complexing agent sodium alginate. It was determined that the important factors that affect the process are active acidity and the conditions of conducting the process, namely, a phased introduction of the sorbent, which contributes to the same speed of the process and, as a result, obtaining the same sorption speed throughout the whole process. In addition, the study of influence of the sorption area and temperature indicate that these factors are not determining in this process. Rationalization of parameters of the sorption of ionized calcium leads to the increased thermal stability of skimmed cow milk and the systems based on it. Materials, presented in this paper, are the basis for the development and implementation of technologies of new food products, the composition of which provides colloidal stability under condition of the joint use of dairy and fruit and berries raw materials, which might be used in food industry.

Author Biographies

Raisa Plotnikova, Kharkiv State University of Food Technologies and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Senior Lecturer

Department of Food Technologies

 

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

PhD, Associate Professor

Department of Meat Processing Technologies

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

Doctor of Technical Sciences, Professor

Department of Food Technologies

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Published

2016-10-31

How to Cite

Plotnikova, R., Grynchenko, N., & Pyvovarov, P. (2016). Study of influence of technological factors on the sorption of ionized calcium from skimmed milk by sodium alginate. Eastern-European Journal of Enterprise Technologies, 5(11 (83), 32–39. https://doi.org/10.15587/1729-4061.2016.81413

Issue

Vol. 5 No. 11 (83) (2016): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2016 Raisa Plotnikova, Nataliya Grynchenko, Pavlo Pyvovarov

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