2 research outputs found
Effect of ultrasonic treatment on the dissolution of milk solids during the reconstitution of skim milk powder
ArticleThe producing reconstituted milk products that retain the same sensory properties as
those of raw milk products is of high interest to the food industry In the technology of producing
reconstituted milk processing products, the most significant factor that determines the component
transition degree and the usefulness of the product being produced is the recombination process.
It determines the possibility of bringing the organoleptic characteristics of reconstituted milk to
the properties of the genuine one. One promising method to improve the process of milk powder
recombination is ultrasonic exposure. The aim of the present study is to improve the process of
milk powder recombination using ultrasonic exposure. The results of the conducted studies show
that the ultrasonic treatment eliminates the agglomerates of dried milk particles in water and
provides more accessible interaction between the particles and water, and as a result, improves
the recombination process. The application of ultrasonic treatment during the reconstitution of
the skim milk powder improved the dissolution of milk solids, as evidenced by around a 75%
reduction in the amount of centrifuged insoluble sediment. The mass fractions of protein and
lactose have increased by 4.8 and 6.5%, respectively
The effect of potato starch ultrasonic modification on its functional and structural properties and the particle size
Nowadays, starch is widely used in the food industry as an additive that can improve product quality due to its characteristics. Starch can have a significant effect on the texture of a food product, and works as a thickener, stabilizer, filler and ingredient that locks in moisture well. Different types of starch are used in production, depending on the purpose of their application. Starch properties mainly depend on its physical and chemical characteristics, amylose/amylopectin ratio, and also on the average granule size and percentage ratio of different granule size groups. Currently, the innovation approaches with the use of so-called "green technologies" have been the priorities of food industry development not only in Russia but also all over the world. This paper deals with the possibility of producing modified starches using ultrasonic exposure methods. It was found that the properties of the modified starch suspensions undergo significant changes when exposed to low-frequency ultrasound. In particular, the temperature of starch gelatinization decreases by an average of 17° C, the output of amylose from the starch grain increases by 2.8–3.5 times relative to the native starch. The size of particles in the starch suspensions varies. On the basis of the carried out research it has been established that increase of ultrasonic exposure duration leads to equalizing of particle sizes. The native sample has no particles less than 400 nm in size but there are particles larger than 3,000 nm, while the size of particles exposed to ultrasound (630 W, 10 min) is mostly (426 ± 10) nm (35.5%) and (678 ± 5) nm (24.8%). Thus, the use of ultrasound for starch modification makes it possible to produce a substance with new properties and this significantly expands the possibility of using modified starch in the food industry.