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Sirvi Autor "Potoroko, I." järgi

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  • Pisipilt
    Kirje
    Effect of ultrasonic treatment on the dissolution of milk solids during the reconstitution of skim milk powder
    (2019) Popova, N.; Potoroko, I.; Kretova, Y.; Ruskina, A.; Tsirulnichenko, L.; Kalinina, I.
    The 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.
  • Pisipilt
    Kirje
    Sonochemical effects on food emulsions
    (2018) Krasulya, O.; Potoroko, I.; Tsirulnichenko, L.; Khmelev, S.; Bogush, V.; Anandan, S.
    Acoustic cavitation of food emulsions is widely applied as the main processing method to improve the quality of a finished product and its organoleptic characteristics, as well as to increase production performance. To identify the optimal modes of ultrasonic emulsification, we propose a model of emulsion droplet breakup in an acoustic cavitation field, which allows us to determine the dependence of emulsion droplets’ diameter on exposure time and intensity of action. The developed models enabled us to pioneer complex research of the dependence of emulsion droplets’ diameter on time given the maximum radius of cavitation bubbles and physical properties of liquid phases in the emulsion composition. We carried out the fi rst complex theoretical and practical research of how shapes and positions of absolutely fixed boundaries influence the propagation of oscillations in a activating liquid medium (food emulsion). To verify the adequacy of the obtained theoretical models, we studied the dependence of emulsion droplets’ breakup rate (by the example of a model water/oil emulsion) on the exposure time and the intensity of ultrasonic action. The calculation results revealed that the results of a series of experiments and the resu lts obtained with the use of the developed mathematical model are consistent. Based on the theoretical data obtained, we designed an industrial flow - type acoustic cavitation device aimed at acting on food emulsions; it differs from analogous devices in th at it has within it a cylindrical wave acting through solid walls of the tunnel for transmitting processed liquid.