The research of technological drying modes of combined fermented milk protein products with vegetable additives
Автор: Tultabayeva Т. Ch., Zhumanova U. T., Tultabayev M. Ch., Shoman А. Ye., Shoman A. K.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Технология пищевой и перерабатывающей промышленности
Статья в выпуске: 2 (140), 2023 года.
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Milk and dairy products are often dried to reduce weight, to facilitate transportation, to extend shelf life. For example, dry fermented milk products occupy a special place in the dairy industry. Currently, their assortment is significantly expanding and the approach to food products of this group is qualitatively changing. The article presents the results of drying fermented milk protein products in two ways: using thermal and microwave drying. It was found that the duration of moisture loss in the product during heat drying increased with a decrease in temperature. With an increase in temperature from 400C to 500C, there was a decrease of about 25% in the moisture content of the test samples during 5 hours of drying in the dehydrator. Drying with using of microwaves, the drying time decreased with increasing microwave power. The 900 W power reduced the drying time by 2 times compared to the 270 W power to obtain a 15% humidity result and a water activity indicator in the range from 0.382 to 0.394 units.
Fermented milk protein product, drying, microwave energy, water activity
Короткий адрес: https://sciup.org/140300134
IDR: 140300134 | DOI: 10.48184/2304-568X-2023-2-124-130
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