This Thesis Research formulates the main topics and substantiates scientific concept based upon the system analysis of technical and technological factors effecting efficient whey processing.
Its essence lies in the development of scientific and practical basics, methodological principles, and implementation of technological approaches towards resource-efficient use of whey in dairy plants of different capacities.
Electrophysical methods implementation is considered rational as that will increase the nutritional and biological value, form target functional and technological properties, improve the stability of raw materials and products during storage, and intensify production.
The technologies of whey originated dairy products and feedstuff have been improved based on the generalized results of theoretical and experimental researches.
Scientific and applied aspects of improving the methods of primary processing of whey to provide sedimentation stability and at the same time preserve all its constituent components, mainly protein, are substantiated. In order to achieve this goal, electrohydraulic treatment (EHT) is proposed. The method is recommended to be implemented at small production plants.
Based upon whey particles dispersion features and zeta-potential studying before and after electrohydraulic procession, caseic dust sedimentation process real- time mathematical simulation using Flow Vision software the whey sedimentation stability increase has been confirmed. Also precipitated caseic dust electrohydraulic dispersing advantage over the ultrasonic procession has been experimentally proved.
Electrohydraulic whey procession implementation efficiency has been substantiated and process flow instrumentation along with whey-based drinks production has been developed in order to increase casein consumption and consequently raw product nutrition value increase, assure sedimentation stability, decrease bacterial pollution level and extend raw product applicability for technological procession and in regards to the ready to consume products – increase their expiry terms.
Nanobiotechnological basics and regularities of directed whey enrichment with magnesium- and manganese-containing particles have been developed. Their formation mechanism affected by high plasma temperatures in the electrosparking discharge channel that occurs in whey. Formed magnesium- and manganese- containing particles dispersed characteristics studies results, their morphology, and elemental composition have been presented. The nature of physicochemical and biochemical processes in electrosparking discharges treated whey has been established. The preconditions of partial lactose oxidation to lactobionic acid under the effect of electrosparking discharges have been introduced.
Whey electrosparking treatment influencing factors rational value has been defined in order to assure further whey procession into dairy products and lactobionic acid synthesis out of lactose-containing raw products.
Whey and ready-to-consume products target functional and technological properties conformities have received scientific substantiation along with usefulness of electrosparking treatment implementing in dry whey technology, production of sower whey used as a coagulant for thermal-acid proteins pectization and feeding products initial procession process flow diagram.
This research pays attention towards improvement of dry products dissolution completion studying methodologies and a new approach towards forecasting of dry whey performance while being packed, transported and stored has been introduced. Unification of instrumental and chemometric analysis methods has been suggested in order to assure balanced assessment of the whey and its procession products quality.
A number of toxicological researches using traditional methods involving lab animals in-vivo and alternative methods involving biological testing objects in-vitro (cells of НЕК-293, L-929, РТР lines and bulls mobile cells) have proved harmlessness of the developed electrophysical ways, processed whey and its procession products.
The research results and suggested technological solutions have been tested and implemented at “Pyryatyn Cheese Factory, LLC”, “Obukhiv Dairy Factory, PJSC”, “Kyiv Khlib, LLC”, production shop #7-8, “Rodals, LLC” and also included into curriculum of the students specialized at 181 “Food Technologies” subject.
Cost-effectiveness of electrophysical methods implementation into whey products technology has been substantiated, the road map for research results implementation into dairy and other food industry areas has been introduced, social effect of the research has been proved using example of the natural and dry Mg- and Mn- enriched whey bakery (including those of special purpose) use.
