CHANGES IN THE WATER SYSTEM OF MILK UNDER THE INFLUENCE OF ULTRASONIC CAVITATION

Abstract

Quality indicators of food ismostly determined by the ratio of the share of durable and loosely coupled moisture. Water change phase is the main responsible factor for the inhibition of unwanted diffusion, chemical, biochemical and microbiological processes in foods during their processing and canning. The strongest direct connection with biopolymers water arises from the hydration reaction. The greatest practical advantage is the main water binding capacity of proteins, since this is the predominant component moisture milk. The term "hydrophilic proteins" more and more aware of their ability to bind all of the water that is moisture mono- and multilayer adsorption. By ultrasonication the redistribution of moisture in the final product. Thermogravimetric analysis method is of particular importance for the study of the influence of the effects of ultrasonic treatment on the hydration process of milk proteins. To study the complete characteristics of a complex set of physical and chemical transformations during heat treatment of the water system of milk reviewed the results of thermogravimetric analysis of the samples before and after sonication. The authors confirmed that if cavitation activated water combine with protein, there will be intense hydration reaction, which will increase the number of bound moisture in the finished product (milk, raw materials and by-products). Thus, the study of the state of water in the milk allows to determine its technological properties and thus a scientific approach to the use of methods to influence the aqueous fraction of the product and management of qualitative and quantitative relations forms of communication