TREATED WATER PROCESSING IN THE RECOVERY TECHNOLOGY OF MILK PROCESSING PRODUCTS AS A QUALITY FACTOR

Abstract

A wide use of water in all spheres of human’s life and different food production determines high requirements to the quality and safety (in accordance with Sanitary Rules and Regulations 2.1.4.1074-01). Constant deterioration of water quality, which is shown in annual reports of the Federal Supervision Agency for Consumer Protection and Human Welfare, assumes the necessity to implement modern methods of water treatment in food production contributing to the appearance of the properties which are necessary for specific production. The variety of methods for treated water processing is quite broad and consists of physical, physical and chemical methods. The selection and combination of methods is determined by the type of food production and the properties and quality of water used.
One of the methods of water processing is ultrasonic influence. Apart from water treatment ultrasonic in a liquid medium has cavity effects which contribute to the changes in water properties (active acidity, temperature, hardness) and to the increase of speed ratio of powdered water solution in treated water. Moreover, under influence of ultrasonic capillary effect there is intensive invasion of water solvent agent into protein-based substances
containing a considerable portion of dry product which leads to full and short-term extension which contributes to final reduction of solubility index. Thus, ultrasonic water processing used for powdered milk treatment at production of milk products can be used as a modern method of treated water processing contributing to water treatment and intensification of the processes of production of rehydrated products of milk processing.