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Information × Registration Number 0225U000738, (0123U100275) , R & D reports Title Improvement of baromembrane processes and resource-saving technologies of structured dessert products popup.stage_title Удосконалення баромембранних процесів і ресурсозберігаючих технологій структурованої десертної продукції Head Deinychenko Hryhorii V., д.т.н. Registration Date 18-01-2025 Organization State Biotechnology University popup.description1 Improvement of baromembrane processes for separation and concentration of food liquids and development of resource-saving technologies for structured dessert products popup.description2  Rational technological parameters for UV separation of BVMS using PAN-type UV membranes in dead-end mode and RVPS bubbling mode were determined. It was established that the maximum efficiency of the UV process of all experimental types of BVMS in dead-end mode is achieved at a filtration pressure of 0.4...0.5 MPa, a temperature of RVPS to be separated of − 40...50 °C, a process duration of − (1.5...2.0)∙602 s, in bubbling mode − at a temperature of 40...50 ºС, a filtration pressure of − 0.4...0.5 MPa, a duration of (3.0...4.0)∙602 s. The recommended bubbling modes in this case are a frequency of 0.10...0.15 min-1 and a pressure of 0.56...0.58 MPa. The specified design features and technological modes allow to intensify the process of ultrafiltration concentration of skim milk compared to UV in dead-end mode by 1.3...1.4 times, buttermilk - by 1.5...1.6 times, whey from sour cheese - by 1.4...1.5 times. The chemical composition of the products of UV separation of the studied types of BVMS was studied, it was shown that in the process of UV concentration in BVMS concentrates there is an increase in the mass fraction of protein in direct proportion to the concentration factor. The mass fraction of fat with an increase in the concentration factor to 3.0 increases by 2.8...2.9 times. It is shown that at different values of the concentration factor the ratio "protein: fat" in concentrates of all types of BVMS remains at the level of the starting raw materials. The content of milk protein in the permeate is insignificant and is at the level of 0.16...0.26%. The results of the study of the physicochemical and functional-technological properties of polydisperse systems using BVMS and its processing products are presented. The degree of participation of proteins of different fractions of BVMS and their UV concentrates in foam formation is determined. It is established that casein proteins have the greatest influence on the foam formation process of skim milk and buttermilk. Product Description popup.authors Boldin Oleksandr D. Huzenko Vasyl V. Dmytrevskyi Dmytro V Zmieiov Vitalii O. Zolotukhina Inna V. Moroz Ihor A. Skrynnik Viktoriia I. popup.nrat_date 2025-01-18 Close