Freeze Drying Of Sheep Milk: Calculating Process Duration
Journal Title: European Online Journal of Natural and Social Sciences - Year 2018, Vol 7, Issue 2
Abstract
We have established the extremes for different forms of moisture binding as a parameter, characterizing the safety and quality of sheep milk products. Monomolecular adsorption area for the sheep milk produced in the South Kazakhstan Region is within the following water activity interval: 0.29<aw<0.38. As for the sheep milk produced in the Almaty Region, this interval is 0.27<aw<0.35. In this case, moisture binding energy is characterized by average strength and is in the range from 3.189·103 to 2.557·103 J/mole. Polymolecular adsorption area for the sheep milk produced in the South Kazakhstan Region is within the following water activity interval: 0.38<aw<0.63. As for the sheep milk produced in the Almaty Region, this interval is 0.35<aw<0.65. Moisture binding energy is in the range from 1.25·103 to 1.045·103 J/mole. Capillary binding area for the sheep milk produced in the South Kazakhstan Region is within the following water activity interval: 0.63<aw<0.96. As for the sheep milk produced in the Almaty Region, this interval is 0.65 ˂ аw ˃ 0.97 In this case, moisture binding energy is similar in value to the free moisture energy – 99.44·102 - 74.19·102 J/mole depending on the kind of milk.
Authors and Affiliations
Bauyrzhan Myrkalykov, Azret Shingisov, Asan Ospanov, Zelasko Simov, Aziz Latif, Akerke Aripbaeva
Keywords
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