Russian Federation
Vologda, Russian Federation
Russian Federation
Russian Federation
The prospects of using a vortex emulsifier for multicomponent systems in order to intensify the process of crystallization of lactose in milk-containing canned food with sugar are substantiated. In preliminary experiments on pure water-lactose solution, the intensive effect of vortex treatment on the dispersion of lactose clusters was shown. A model solution made from skimmed milk, beet sugar and water was used. The product was processed in a device with a conical vortex chamber made using 3D printing. The concentration of dry substances during the storage of products and the average size of lactose crystals at the end of storage were determined. After processing in an emulsifier, the rate of decrease in the concentration of the product in the first 5–6 days was significantly higher than when using traditional technology. After 3 months of storage, the size of lactose crystals in the processed product is almost 2 times smaller than in the control one. Due to this, there is a slight mealyness, in contrast to the pronounced sandiness of products made using traditional technologies. Processing in a vortex device significantly improves the quality of milk-containing canned food with sugar.
emulsion, emulsifier, vortex device, cavitation, crystallization of lactose, milk-containing canned food with sugar
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