The influence of temperature and duration of pasteurization on the viscosity of a protein vitaminized jellied product

The multicomponent product composition and the ingredient interaction occurring in technological processing affect the rheological and sensory properties of the processed food system and, as a result, properties of the finished product. Structural and mechanical properties of products containing whey proteins and thickeners depend on the technological process parameters to a considerable extent. Thus, in the case of pasteurization, it is of interest to study the effect of its temperature and duration on viscosity changes in the finished product. The research objects are samples of an enriched protein jellied product. The experimental data have been mathematically calculated with the account of the experiment results in 3-5-fold repetition by using statistical methods and regression analysis with the help of a personal computer and Microsoft Excel and Statistica software packages. The method of mathematical experiment planning has been used to carry out effective experiments and optimize the product composition. The viscosity of the products has been determined by using the rotational viscometry method. Microbiological parameters have been determined according to State Standard (GOST) 32901-2014. As a result of planning a two-factor experiment, a mathematical model of the research object has been generated. It has been established that as the temperature and duration of pasteurization increase, the viscosity of the product increases. The coefficients of the regression model show the significance of both parameters, but confirm the greater advantage of the pasteurization duration parameter over temperature. Taking into account the generated model and microbiological parameters, the authors have determined the optimal temperature and duration of pasteurization in manufacturing a protein vitaminized jellied product.