Affiliation:
1. All-Russian Research Institute of Dairy Industry
2. All-Russian Scientific Research Institute of Technology of Preservation – Branch of the V.M. Gorbatov Federal Research Center for Food Systems of RAS
3. All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry – Branch of the V.M. Gorbatov Federal Research Center for Food Systems of RAS
Abstract
Drinking water is important in food production. Its indicators have a direct impact on the quality and safety of finished products, the technological equipment efficiency, etc. In most food technologies, involving the use of milk powder, a priori use the process of its preliminary hydration, that is, dissolution or recovery. In this connection, there is a need to generalize the existing theoretical and practical foundations of this process and find ways to further improve them. Analysis of scientific and technical material in this area showed, that a number of scientists proposed various descriptions not only of individual stages, but also of the dissolution process as a whole, and its determining factors were identified, mathematical models were built, making it possible to determine critical areas depending on from the properties of the raw materials and the process, data were obtained on the parameters of the system during the dissolution of dry dairy products.In the article presents the sanitary and hygienic, physicochemical and organoleptic require-ments for drinking water by Russian legislation, international organizations and national standards of a number of countries.Presented a review of widely used and promising water treatment methods.Analyzed data, describing the effect of the microelement water composition on the efficiency of milk powder dissolving process. It is shown, that decrease of water total hardness and dry substances of mass fraction adjustment in the reconstituted milk have a positive effect on the dissolution process efficiency.Was noted the relevance of further researches on the directional formation of water trace ele-ment composition for increasing the efficiency of milk powder dissolving and to obtain re-constituted dairy systems, used in the production of various food products of predicted quality and safety.
Publisher
The Gorbatov's All-Russian Meat Research Institute
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