The use of glass transition temperature in forecasting of whey powder storage stability, obtained with the use of electro-spark treatment

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Ескіз

Дата

2016

ORCID

DOI

Науковий ступінь

Рівень дисертації

Шифр та назва спеціальності

Рада захисту

Установа захисту

Науковий керівник

Члени комітету

Видавець

Анотація

This study investigated the behavior during storage of dry whey obtained using different approaches that prevent caking (adding silicon dioxide, electro-spark treatment of whey). Forecasting the stability of quality whey powder was carried out based on a glass transition temperature.We showed that the highest glass transition temperature (+18.5 °С) and, subsequently, smallest difference between product temperatures and glass transition temperature were discovered in dry whey, obtained with the use of electro-spark treatment, which proves its stability while in storage.We found that the other samples of dry whey under normative storing terms (from 0 till 20 °С) are predominantly in rubbery state, which can negatively influence on stability of the product while in storage. Based on the glass transition temperature we determined that electro-spark treatment in technology of whey powder allowed reaching anti-caking effect due to physicochemical processes resulting from electro-spark charges. This was proved by calculationstickiness and caking sensibility index and the degree of caking (to 2 %).

Опис

Ключові слова

whey powder, electro-spark treatment, glass transition temperature, caking, stickiness and caking sensibility index, суха молочна сироватка, електроіскрова обробка, температура склування, налипання, злежування, сухая молочная сыворотка, электроискровая обработка, температура стеклования, налипание, слеживание, кафедра технології молока і молочних продуктів, кафедра технології оздоровчих продуктів

Бібліографічний опис

Kochubei-Lytvynenko, О. The use of glass transition temperature in forecasting of whey powder storage stability, obtained with the use of electro-spark treatment / О. Kochubei-Lytvynenko, V. Mykhailyk, A. Ukrainets // Food and Environment Safety. - 2016. - Vol. XV, Is. 1. – Р. 76-83.

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