ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)

THEORETICAL BACKGROUNDS FOR ENHANCEMENT OF DRY MILK DISSOLUTION PROCESS: MATHEMATICAL MODELING OF THE SYSTEM “SOLID PARTICLES - LIQUID”

Аннотация
The mathematical model of immersion of insoluble spherical particle with smooth surface under absolute statics (incl. assumption - its spontaneous formation on the surface) at the particle density ranging from 1.05 to 1.75 kg/m3 and contact angle of moistening from 0º to 180º was created for development of theoretical and practical backgrounds of the reconstitution process. This model was used as the base of model of immersion in water and drowning of cubic grid of spherical insoluble particles under full static condition. Regularities of layers’ drawning were established and an algorithm for calculating the missing force for full grid immersion was developed. It is possible to determine the coefficient of correlation between the calculated and actual data, taking into account the heat and mass transfer processes occurring during the dissolution of the dry products that will bring model to real systems and, in such a way, unify the process.
Ключевые слова
reconstitution, mathematical model, dry milk products, a particle, the particle frame
СПИСОК ЛИТЕРАТУРЫ
  1. Galstyan A.G. (ed.), Radaeva I.A., Turovskaya S.N., et al. A Short Guide for Dairy-Canning Specialist. Moscow: Ritm Publ., 2011. 152p. (In Russian).
  2. Nykolskiy B.P. (ed.), Grigorov O.N., and Posin M.E. Chemist Handbook. Vol. 2. The basic properties of inorganic and organic compounds. Leningrad: Khimiya Publ., 1971. 1072 p. (In Russian).
  3. Frog B.N. and Levchenko A.P. Water conditioning. Moscow: MSU Publ., 1996. 677p. (In Russian).
  4. Dytnerskiy Yu.I. Basic processes and apparatuses of chemical technology. Moscow: Khimiya Publ., 1995. 400 p.
  5. Gianfrancesco A., Casteran C., Andrieux J., Giardiello M., and Vuataz G. Assessment of physical characteristics and dissolution behavior of protein based powders, Procedia Food Science, 2011, vol. 1, pp. 601-607. doi:10.1016/j.profoo.2011.09.091.
  6. Baldwin A.J. and Truong G.N.T. Development of insolubility in dehydration of dairy milk powders, Food and Bioproducts Processing, 2007, vol. 85, no. 3, pp. 202-208. doi: http://dx.doi.org/10.1205/fbp07008.
  7. Mimouni A., Deeth H.C., Whittaker A., Gidley M.J., and Bhandari B.R. Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effects, Dairy Science & Technology, 2010, vol. 90, iss. 2, pp. 335-344. doi: 10.1051/dst/2010002.
  8. Gaiani C., Schuck P., Scher J., Desobry S., and Banon S. Dairy Powder Rehydration: Influence of Protein State, Incorporation Mode, and Agglomeration, Journal of Dairy Science, 2007, vol. 90, iss. 2, pp. 570-581. doi:10.3168/jds.S0022-0302(07)71540-0.
  9. Sivukhin D.V. General course of physics: Thermodynamics and Molecular Physics. Moscow: FIZMATLIT, 2005. 544 p. (In Russian).
Как цитировать?
О журнале