CONVERSION OF WHEY COMPONENTS DURING ELECTRICAL DISCHARGE PROCESSING
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2015, Vol 2, Issue
Abstract
The article studies the possibility of accomplishing electrical discharge dispersion of electroconductive metal granules in milk whey with the aim of their enrichment by bigeneric particles of magnesium and manganese. The object of the study is milk whey of cheese – skimmed and purified of casein dust particles. Electrical discharge process was performed on experimental technological complex consisting of charge impulse generator, control block, charge chamber, measuring and auxiliary equipment. Duration of processing varied between 30 and 120 seconds. Content of metal elements in whey patterns was measured by atom absorption spectrometry method with the use of atom absorption spectrometer ААS1N (Carl-Zeiss Jena, Germany). The possibility of enriching whey particles of magnesium and manganese during electrical discharge processing was determined. As long as these elements are catalysts to many processes, including acceleration of lactose transformation under certain conditions, physicochemical processes under electrical discharge dispersion of whey were studied. Results of physicochemical surveys of whey before and after electrical discharge dispersion in the layer of electroconductive metal granules are presented. The directions of possible conversion components of whey during electrical discharge processing was proposed. It was observed increasing of the pH and decreasing of the redox potential in the whey during the electrical discharge processing, which suggests interaction between the particles of magnesium and manganese with whey components, namely lactic and citric acid, lactose. Diffraction patterns of milk whey samples before and after processing are presented. Appearance of new peaks in the diffraction pattern of whey at 2Θ = 13, 22, 31 and 41 after electrical discharge processing confirms changers in the whey structure. It was established that the increased time of exposure to 2 minutes leads to destruction of crystal structure of whey and its transition to roentgen amorphous state.
Authors and Affiliations
О. В. Кочубей-Литвиненко, Віра Іщенко, Костянтин Лопатько, Веніамін Фоменко
Keywords
Related Articles
- EP ID EP182751
- DOI -
- Views 76
- Downloads 0
RIGHT ENCODING OF FINISHING ACCESSORIES IS AN ESSENTIAL FACTOR FOR PREVENTION OF CUSTOMS VIOLATIONS
With the expansion of foreign economic relations of Ukraine, the number and range of goods which are transported across the border increases, the problem of correct identification of code according to Ukrainian classific...
THE USE OF TAGATOSE AND MALTITOL FOR THE MANUFACTURE OF MASTICATORY CARAMEL FOR SPECIAL PURPOSES
The authors consider orldwide studies aimed at finding alternative to white crystalline sugar in foods for people with diabetes. Among a number of mono - and disaccharides, monosaccharides a significant advantage belongs...
SUBCRITICAL WATER AS EXTRACTANT IN THE PROCESS OF EXTRACTION OF BIOLOGICALLY ACTIVE SUBSTANCES FROM PLANT MATERIAL
The analysis of properties of subcritical water (SCW) and nature of its influence on the target components and biologically active agents extracted from vegetable raw materials is made. The mechanism of influence of a de...
ВИВЧЕННЯ ПРОЦЕСІВ МЕХАНОХІМІЇ ПІД ЧАС РОЗРОБКИ КРІОГЕННОЇ ТЕХНОЛОГІЇ НАНОПОРОШКІВ ІЗ ТОПІНАМБУРА З ПРЕБІОТИЧНИМИ ВЛАСТИВОСТЯМИ
Вивчено процеси механохімії під час розробки кріогенної технології отримання добавок у формі нанопорошків із топінамбура, яка заснована на глибокій переробці рослинної сировини і включає кріогенне «шокове» заморожування,...
РОЗРОБКА РЕЦЕПТУРИ САРДЕЛЬОК ІЗ М’ЯСА МУСКУСНОЇ КАЧКИ
У технології м’ясопродуктів перспективним напрямом дослідження є використання м’яса водоплавної птиці. Для розширення асортименту розроблено рецептури м’ясомістких сардельок із м’ясом мускусної качки та білковмісною сиро...