REGULARITIES OF VISCOSITY FORMATION OF CONDENSED FAT-FREE MILK WITH SUGAR FROM HEAT TREATMENT PARAMETERS
Structural and mechanical properties of condensed milk preserves, including viscosity, depend on many factors (the type and composition of the raw dairy raw materials, processing techniques, conditions and shelf life, etc.) and through the organoleptic characteristics determine the consumer properti...
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| Format: | Article |
| Language: | Russian |
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Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2018-03-01
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| Series: | Пищевые системы |
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| Online Access: | https://www.fsjour.com/jour/article/view/4 |
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| author | Aram G. Galstyan Iskra A. Radaeva Sergei A. Khurshudyan Svetlana N. Turovskaya Vladislav K. Semipyatniy Elena E. Illarionovа |
| author_facet | Aram G. Galstyan Iskra A. Radaeva Sergei A. Khurshudyan Svetlana N. Turovskaya Vladislav K. Semipyatniy Elena E. Illarionovа |
| author_sort | Aram G. Galstyan |
| collection | DOAJ |
| description | Structural and mechanical properties of condensed milk preserves, including viscosity, depend on many factors (the type and composition of the raw dairy raw materials, processing techniques, conditions and shelf life, etc.) and through the organoleptic characteristics determine the consumer properties of the products.The article presents the study results of the influence of the heat treatment modes of fat-free milk before thickening on the viscosity of the finished product. Were studied freshly processed and after storage samples of condensed fat-free milk with sugar, for the development of which was used laboratory equipment, which allows reproducing the main technological operations for obtaining condensed milk preserves with sugar. Seven samples of condensed fat-free milk with sugar were obtained at three temperatures of pasteurization 75 °C, 85 C and 95 °C with a holding time of 15 s, 10 and 30 min. Were determined dynamic viscosity, active and titratable acidity in the samples. it is shown that in freshly processed products the temperature of 75 °C with the exposure from 15 s to 30 min did not lead to a significant increase in the viscosity of the samples. The thermal regime of 95 °C with an exposure of 15 s caused the viscosity to increase up to 1.9 Pa·s. The thermal regime of 85 °C for 30 min led to an even greater increase in viscosity, up to 2.5 Pa·s. An assumption was made on the formation of interrelations “pasteurization temperature — viscosity”. The analysis of the results of the change in the effective dynamic viscosity as a function of the shear gradient in the specified samples subjected to storage under extreme temperature conditions were carried out. The obtained regularities are mathematically processed and presented in the form of spatial diagrams and formulas. Recommendations are given for the most appropriate modes of heat treatment of fat-free milk, which least influences the viscosity increase of the product during storage. |
| format | Article |
| id | doaj-art-7d84c4f3ff1b444fad6f292e5add6c1b |
| institution | Kabale University |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| publishDate | 2018-03-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj-art-7d84c4f3ff1b444fad6f292e5add6c1b2025-08-20T03:57:48ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722018-03-0111131810.21323/2618-9771-2018-1-1-13-184REGULARITIES OF VISCOSITY FORMATION OF CONDENSED FAT-FREE MILK WITH SUGAR FROM HEAT TREATMENT PARAMETERSAram G. Galstyan0Iskra A. Radaeva1Sergei A. Khurshudyan2Svetlana N. Turovskaya3Vladislav K. Semipyatniy4Elena E. Illarionovа5All-Russian Scientific Research institute of the Brewing, non-Alcoholic and Wine industry — Branch of the V.M. Gorbatov Federal Scientific Center of Food Systems of RASAll-Russian Research institute of Dairy industryAll-Russian Scientific Research institute of the Brewing, non-Alcoholic and Wine industry — Branch of the V.M. Gorbatov Federal Scientific Center of Food Systems of RASAll-Russian Research institute of Dairy industryAll-Russian Scientific Research institute of the Brewing, non-Alcoholic and Wine industry — Branch of the V.M. Gorbatov Federal Scientific Center of Food Systems of RASAll-Russian Research institute of Dairy industryStructural and mechanical properties of condensed milk preserves, including viscosity, depend on many factors (the type and composition of the raw dairy raw materials, processing techniques, conditions and shelf life, etc.) and through the organoleptic characteristics determine the consumer properties of the products.The article presents the study results of the influence of the heat treatment modes of fat-free milk before thickening on the viscosity of the finished product. Were studied freshly processed and after storage samples of condensed fat-free milk with sugar, for the development of which was used laboratory equipment, which allows reproducing the main technological operations for obtaining condensed milk preserves with sugar. Seven samples of condensed fat-free milk with sugar were obtained at three temperatures of pasteurization 75 °C, 85 C and 95 °C with a holding time of 15 s, 10 and 30 min. Were determined dynamic viscosity, active and titratable acidity in the samples. it is shown that in freshly processed products the temperature of 75 °C with the exposure from 15 s to 30 min did not lead to a significant increase in the viscosity of the samples. The thermal regime of 95 °C with an exposure of 15 s caused the viscosity to increase up to 1.9 Pa·s. The thermal regime of 85 °C for 30 min led to an even greater increase in viscosity, up to 2.5 Pa·s. An assumption was made on the formation of interrelations “pasteurization temperature — viscosity”. The analysis of the results of the change in the effective dynamic viscosity as a function of the shear gradient in the specified samples subjected to storage under extreme temperature conditions were carried out. The obtained regularities are mathematically processed and presented in the form of spatial diagrams and formulas. Recommendations are given for the most appropriate modes of heat treatment of fat-free milk, which least influences the viscosity increase of the product during storage.https://www.fsjour.com/jour/article/view/4milk canned foodscondensed fat-free milk with sugarviscosityheat treatment |
| spellingShingle | Aram G. Galstyan Iskra A. Radaeva Sergei A. Khurshudyan Svetlana N. Turovskaya Vladislav K. Semipyatniy Elena E. Illarionovа REGULARITIES OF VISCOSITY FORMATION OF CONDENSED FAT-FREE MILK WITH SUGAR FROM HEAT TREATMENT PARAMETERS Пищевые системы milk canned foods condensed fat-free milk with sugar viscosity heat treatment |
| title | REGULARITIES OF VISCOSITY FORMATION OF CONDENSED FAT-FREE MILK WITH SUGAR FROM HEAT TREATMENT PARAMETERS |
| title_full | REGULARITIES OF VISCOSITY FORMATION OF CONDENSED FAT-FREE MILK WITH SUGAR FROM HEAT TREATMENT PARAMETERS |
| title_fullStr | REGULARITIES OF VISCOSITY FORMATION OF CONDENSED FAT-FREE MILK WITH SUGAR FROM HEAT TREATMENT PARAMETERS |
| title_full_unstemmed | REGULARITIES OF VISCOSITY FORMATION OF CONDENSED FAT-FREE MILK WITH SUGAR FROM HEAT TREATMENT PARAMETERS |
| title_short | REGULARITIES OF VISCOSITY FORMATION OF CONDENSED FAT-FREE MILK WITH SUGAR FROM HEAT TREATMENT PARAMETERS |
| title_sort | regularities of viscosity formation of condensed fat free milk with sugar from heat treatment parameters |
| topic | milk canned foods condensed fat-free milk with sugar viscosity heat treatment |
| url | https://www.fsjour.com/jour/article/view/4 |
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