TECHNOLOGY OF THE PRODUCT ENCAPSULATED ON THE BASIS OF THE MILK WHEY
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 3
Abstract
The prospects of development of the technology of encapsulated products based on milk whey are proved. The problem issues concerning the processing of whey and, the modern level of its use in food technology are highlighted. Based on the results of analytical and experimental studies, technological outsourcing the rational parameters of obtaining a new product is substantiated. The structure of the technological system is developed and the purpose of the functioning of its subsystems is determined. A technological process for the production of a capsular, which internal content is milk whey, is developed, and the capsule shell is formed on the basis of ionotropic polysaccharide (sodium alginate).
Authors and Affiliations
Н. Г. Гринченко, П. П. ПИВОВАРОВ, Б. Б. Ботштейн
Keywords
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