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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dc.contributor.authorKochubei-Lytvynenko, Oksana
dc.contributor.authorMikhailik, Vyacheslav
dc.contributor.authorUkrainets, Anatoliy
dc.date.accessioned2016-05-24T09:13:48Z
dc.date.available2016-05-24T09:13:48Z
dc.date.issued2016
dc.description.abstractThis 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 %).uk_UA
dc.identifier.citationKochubei-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.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/23405
dc.language.isoenuk_UA
dc.subjectwhey powderuk_UA
dc.subjectelectro-spark treatmentuk_UA
dc.subjectglass transition temperatureuk_UA
dc.subjectcakinguk_UA
dc.subjectstickiness and caking sensibility indexuk_UA
dc.subjectсуха молочна сироваткаuk_UA
dc.subjectелектроіскрова обробкаuk_UA
dc.subjectтемпература склуванняuk_UA
dc.subjectналипанняuk_UA
dc.subjectзлежуванняuk_UA
dc.subjectсухая молочная сывороткаuk_UA
dc.subjectэлектроискровая обработкаuk_UA
dc.subjectтемпература стеклованияuk_UA
dc.subjectналипаниеuk_UA
dc.subjectслеживаниеuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.subjectкафедра технології оздоровчих продуктів
dc.titleThe use of glass transition temperature in forecasting of whey powder storage stability, obtained with the use of electro-spark treatmentuk_UA
dc.typeArticleuk_UA

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