Affiliation:
1. Kemerovo State University
Abstract
Introduction. In Russia, production of juice, whey, milk, and flavor powders is complicated by the lack of effective manufacturing technologies. Thus, a new technological flow for simultaneous use of moisturizing additives and structured capillary-porous granules remains an urgent task as it would allow combining a polydisperse system with instantiation reliability. The research objective was to create a mathematical model of the process of granulation of dispersed mixtures, as well as scientific substantiation for the new technology of instant polydisperse granular beverage mixes.
Study objects and methods. The research featured a disk-type granulator with an activator and a polydisperse whey-based mix. The fractional composition of the mix included cranberry pulp (20%), whey (40%), potato starch (5%), powdered sugar (20%), premixes (5%), etc.
Results and discussion. The research revealed the effect of granulation modes, granulator operation modes, and the phase composition of the initial mix on the profile of the resulting granulated product. The mathematically obtained results were proved experimentally: the model accurately reflected the physical essence of the granulation process of the polydisperse mixes based on local raw materials and whey.
Conclusion. The study provided methods for regulating the process of granulation of polydisperse whey-based mixes n in disktype granulators. The article introduces a mathematical model of the process based on the hypothesis of the stochastic nature of the processes. The granulation process was described as a combination of seven states depending on the granular composition and granulation time.
Publisher
Kemerovo State University
Subject
Industrial and Manufacturing Engineering,Economics, Econometrics and Finance (miscellaneous),Food Science
Reference18 articles.
1. Maskan, M. Production of pomegranate (Punica granatum L.) juice concentrate by various heating methods: Colour degradation and kinetics / M. Maskan // Journal of Food Engineering. – 2006. – Vol. 72, № 3. – P. 218–224. DOI: https://doi.org/10.1016/j.jfoodeng.2004.11.012., Maskan M. Production of pomegranate (Punica granatum L.) juice concentrate by various heating methods: Colour degradation and kinetics. Journal of Food Engineering. 2006;72(3):218–224. DOI: https://doi.org/10.1016/j.jfoodeng.2004.11.012.
2. Использование биологически активных веществ лекарственных растений Сибири в функциональных напитках на основе молочной сыворотки / С. А. Иванова, И. С. Милентьева, Л. К. Асякина [и др.] // Техника и технология пищевых производств. – 2019. – Т. 49, № 1. – С. 14–22. DOI: https://doi.org/10.21603/2074-9414-2019-1-14-22., Ivanova SA, Milentyeva IS, Asyakina LK, Lukin AA, Kriger OV, Petrov AN. Biologically active substances of siberian medical plants in functional wgey-based drinks. Food Processing: Techniques and Technology. 2019;49(1):14–22. (In Russ.). DOI: https://doi.org/10.21603/2074-9414-2019-1-14-22.
3. Влияние криопорошка «яблоко» на качество сывороточного напитка функционального назначения / А. П. Мансуров, В. А. Бочаров, Е. В. Пальчиков [и др.] // Технологии пищевой и перерабатывающей промышленности АПК – продукты здорового питания. – 2019. – Т. 27, № 1. – С. 48–55., Mansurov AP, Bocharov VA, Palchikov EV, Ratushny AS. Impact cryopowder “Apple” on the quality of whey beverage functional purpose. Technologies of food and processing industry of AIC – healthy food. 2019;27(1);48–55. (In Russ.).
4. Miraballes, M. Application of a pivot profile variant using CATA questions in the development of a whey-based fermented beverage / M. Miraballes, N. Hodos, A. Gambaro // Beverages. – 2018. – Vol. 4, № 1. DOI: https://doi.org/10.3390/beverages4010011., Miraballes M, Hodos N, Gambaro A. Application of a pivot profile variant using CATA questions in the development of a whey-based fermented beverage. Beverages. 2018;4(1). DOI: https://doi.org/10.3390/beverages4010011.
5. Study of the process of concentration as a factor of product quality formation / A. L. Maytakov, S. T. Yusupov, A. M. Popov [et al.] // Foods and Raw Materials. – 2018. – Vol. 6, № 1. – P. 172–181. DOI: https://doi.org/10.21603/2308-4057-2018-1-172-181., Maytakov AL, Yusupov ST, Popov AM, Kravchenko SN, Bakin IA. Study of the process of concentration as a factor of product quality formation. Foods and Raw Materials. 2018;6(1):172–181. DOI: https://doi.org/10.21603/2308-4057-2018-1-172-181.