Waste-free Technologies Implementation for Secondary Dairy Raw Materials Processing

Hryhorii Deynychenko, Vasyl Huzenko, D. Dmytrevskyi, I. Zolotukhina, V. Perekrest
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引用次数: 0

Abstract

Topicality. The dairy industry as a branch, characterized by a high level of waste generation, is the object of widespread baromembrane processes use. At the same time, scientists continue to work on the introduction of new dairy products types, new ways of raw materials processing, improving the quality and competitiveness of products. According to “The concept of state policy in the field of healthy nutrition of the population in Ukraine”, one of the ways to solve this problem is to ensure the necessary production of raw materials and food products, in particular protein, available to all population segments, to search and improve modern technologies in producing high quality food products and ways of achieving their long-term biosafety. Expanding the range of protein foods, increasing their biological value, as well as creating a new generation of products that follow the requirements of healthy nutrition, is an urgent task of modern society. One of the possible ways to solve this problem is the targeted usage of nutrients in secondary dairy raw materials, which is fully ensured by their concentration due to the baromembrane processing of raw materials. The aim of the article is an analytical study of the main directions of waste-free processing of secondary dairy raw into food products using membrane separation methods, in order to further creation of advanced technologies for the production of concentrated dairy semi-finished products. Research methods: analytical, standard conventional physicochemical, biochemical, calometric, as well as methods of experiment planning and mathematical processing of experimental data using modern computer programmes. Research results. The analysis of studies in the dependence of concentration factor of secondary dairy raw materials membrane processing (skimmed milk, buttermilk and curd whey) on the duration of the process is presented. The chemical composition of the products with the secondary milk raw materials ultrafiltration concentration is analyzed: retentates and permeates. A schematic diagram of the complex processing of skimmed milk and buttermilk into finished food products with the ultrafiltration process participation is presented. An improved scheme for the processing of whey into functional products using membrane technologies is presented. The scheme of non-waste technologies of whole milk processing with complex usage of secondary milk raw materials (waste) into industrial use is elaborated. Conclusions and discussion. The usage of membrane ways for raw milk processing, in particular, secondary, allows to introduce waste-free technologies of its processing for further implementation both at restaurant enterprises, and at other manufactures of food industry, that solves an important task of society development. The research results of the change in the concentration factor from the duration of the membrane processing the secondary dairy raw materials indicate the effectiveness of the bubbling method use during ultrafiltration concentration of skimmed milk, buttermilk and whey from sour cheese. Studies of the qualitative characteristics of the products with ultrafiltration concentration of secondary dairy raw materials confirm the growth of protein, fat and solids content, and the preservation of the native qualities of raw milk. The results of preliminary researches of the membrane processing methods for secondary dairy raw materials made it possible to elaborate the schemes for technologies in waste-free processing both definite types of presented products, and the general technology for whole milk processing.
乳品原料二次加工无废弃物技术的实施
时事性。乳业作为一个分支,其特点是产生大量的废物,是广泛使用气压膜工艺的对象。与此同时,科学家们继续致力于引进新的乳制品种类,新的原料加工方法,提高产品的质量和竞争力。根据"乌克兰人口健康营养领域的国家政策概念",解决这一问题的方法之一是确保所有人口群体都能获得必要的原材料和食品,特别是蛋白质生产,探索和改进生产高质量食品的现代技术以及实现其长期生物安全的方法。扩大蛋白质食品的范围,提高其生物价值,并创造符合健康营养要求的新一代产品,是现代社会的紧迫任务。解决这一问题的可能途径之一是对二次乳原料中的营养物质进行针对性利用,原料的气压膜处理使其浓度得到充分保证。本文的目的是分析研究利用膜分离法将二次乳原料无废弃物加工成食品的主要方向,从而进一步创造出生产浓缩乳半成品的先进技术。研究方法:分析、标准常规理化、生化、量热,以及利用现代计算机程序进行实验计划和实验数据数学处理的方法。研究的结果。分析了二次乳原料膜加工(脱脂乳、酪乳、凝乳乳清)的浓度因子对膜加工时间的依赖性。分析了二次乳原料超滤浓缩后产品的化学成分:保留和渗透。介绍了在超滤过程参与下,脱脂乳和酪乳复合加工成食品成品的示意图。提出了一种利用膜技术将乳清加工成功能性产品的改进方案。阐述了二次乳原料(废料)复合利用工业利用的全脂奶无废加工技术方案。结论和讨论。使用膜法加工原料奶,特别是二次加工,可以引入无废物的加工技术,进一步在餐饮企业和其他食品工业制造商中实施,解决了社会发展的一项重要任务。从二次乳原料膜处理时间对浓缩系数变化的研究结果表明,冒泡法在脱脂乳、酪乳和酸乳酪乳清的超滤浓缩中是有效的。对二次乳原料超滤浓缩后的产品进行了定性特性研究,证实了蛋白质、脂肪和固体含量的增长,并保留了原乳的天然品质。对二次乳原料膜加工方法的初步研究结果,为确定产品的无废加工工艺方案和全脂乳加工的一般工艺方案提供了可能。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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