Innovative Solutions in Processing of Milk Whey on the Base of Ecological and Economic Principles

All-Russian research-to-practice conference "Ecology and safety in the technosphere: current problems and solutions"

工业技术（总论）

Buyanova, I.V.^1 ; Lupinskaya, S.M.^2 ; Smirnova, I.A.^3 ; Maseeva, I.A.^4

Kemerovo State University, Lenigradsky ave., 40v/97, Kemerovo, Russia^1

Kemerovo State University, Moskovsky ave., 29/33, Kemerovo, Russia^2

Kemerovo State University, Oktyabrsky ave., 61b/189, Kemerovo, Russia^3

Kemerovo State University, Lenina ave., 148/41, Kemerovo, Russia^4

关键词: Biologically active substances;    Ecological and economic;    Manufactured products;    Physical and chemical properties;    Processing technologies;    Secondary Raw Materials;    Sensory characteristics;    Technological solution;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/224/1/012007/pdf
DOI  :  10.1088/1755-1315/224/1/012007

学科分类：工业工程学

来源: IOP

【 摘 要 】

Development and introduction of innovative processing technologies on the base of secondary raw materials is a burning issue for modernization of dairy industry in the Russian Federation. Milk whey processing for production of concentrates is among of the most reasonable and promising trends. A unique technique of whey dewatering (dehydration) by the method of vacuum thermo-radiation is reported. IR-rays and infrared drying of products are considered up to date and efficient techniques in processing of food raw materials. Kinetics of vacuum dewatering is investigated; it facilitates control of the process time till the required concen-tration of dry substances is obtained. The study data revealed a specific feature of water re-moval. IR-rays have a wave length of irradiation, which influences solely on water in the prod-uct, penetrating to a depth of 7 mm, and it isn't absorbed by product and microstructures, therefore, drying is possible at quite low temperatures, in the range 40 to 60 °C, moreover, practically all vitamins, biologically active substances, beneficial micro-flora remain intact in the product, its color, taste and aroma are similar to the natural ones. Alteration of chemical composition in milk whey (protein, lactose, mineral substances) is reported in the process of concentration. Appropriate conditions of thermo-radiation vacuum dewatering of milk whey are determined: temperature of heating in the vacuum chamber - 80 °C, thickness of the layer - 10 mm, residual pressure in the chamber - 2-3 kPa. The developed method of milk whey concentration was used for production of concentrated whey drinks enriched in biologically active substances from wild-growing raw materials. Technologically, production of whey-based drinks requires a preliminary extraction of biologically active components from dry wild-growing raw materials conducted with the help of ultra-filtrate (permeate) of caseous whey or by protein-free (clarified) caseous whey. Technological process, recipe, physical and chemical properties, and sensory characteristics of "Vitaminny" drink are given. Infrared vacuum dewatering increased concentrations of biologically active substances in "Vitaminny concentrated" drink almost by 2-4 times. Technological solutions reported in the paper for concentration of milk whey by IR vacuum dewatering and processing of whey used as an extraction agent of biologically active wild-growing raw materials can facilitate solution of ecological problems in dairy industry, improve economic efficiency, reduce the cost price of products and optimize the structure of milk raw materials, and create a great variety of manufactured products.