Articles

Research of Dry Milk Whey Dispersity Reconstructed by the Cavitational Disintegration Method

Authors:

Khramtsov A.G., Bratsikhin A.A., Kostenko K.,V., Leshchenko E.G.

Abstract:

Currently, the Russian Federation is one of the world’s largest countries − producers of milk and dairy products. However, the formed economic and foreign policy conditions in which the domestic dairy market operates, lead to the accelerated development of negative trends for the dairy industry, such as the raw milk shortage. The solution of the problem can be the wider use of dry and/or reduced whey as a source of protein and carbohydrates in food. One of the urgent tasks to be solved by the industry is to improve the recovery processes of dry dairy products, including whey powder (WP), in order to obtain stable systems, which properties will correspond to the properties of native whey. Scientists include the method of cavitation disintegration (CD) to promising areas of food systems recovery and homogenization. The article presents the study results of the particle size of WP during its recovery by cavitation treatment. Authors developed the mathematical model in the form of a regression equation that adequately described the effect of CD-processing modes on the formation of dry whey particles. The results of experimental studies have shown that the average hydrodynamic radius of WP particles in the reduced serum decreases with increasing cavitation duration and intensity. The minimum value of the hydrodynamic radius of the WP particles is formed during processing with the maximum exposure intensity. According to the obtained data, the use of CD-processing has a positive effect on obtaining smooth, micronized, homogeneous system due to intensive dispersion of dry particles.

Keywords:

milk whey; cavitation disintegration; restoration; hydrodynamic radius of particles; fine emulsion