Все права защищены ©Buaynov и др. Это статья с открытым доступом, распространяемая на условиях международной лицензии Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/
), позволяет другим распространять, перерабатывать, исправлять и развивать произведение, даже в коммерческих целях, при условии указания автора произведения.
The use of low temperatures is one of the available factors to inhibit the over-ripening of cheeses and the preservation of their quality. This study reveals the patterns and physical and chemical nature of the phase transition of water into ice, and the state of bound water, when freezing semi-hard cheeses in the range of ultra-low temperatures (-20 ... -50°C). The authors research the cheese’s resistance to freezing based on the water retention capacity of the proteins. They study the factors of product stability during storage in the frozen state conditioned by a change in state of tightly bound water in the protein complex during freezing to different temperatures. The paper examines three main subclasses of semi-hard cheeses with a high, low temperature second heating which, based on fat content in dry matter, are considered fat and semi-fat cheeses. The research conducted tests to obtain the basic patterns of rapid freezing at different air conditions. The air velocity in the cooling zone was up to 10 m/s. Samples of the finely packaged cheeses weighing up to 0.2 kg were being frozen at a given volume-average temperature of -20°C. The tests allowed to obtain the data about water phase transformation into ice, depending on the values of the low temperature. The kinetics of the process has shown a gradual transition of heterogeneous water into ice in accordance with its binding energy in descending order. Based on the analysis of the experimental data, the phase diagram of water states, depending on the final volume-average temperature of frozen cheese, has been created, and the data on the degree of hydration of the protein complex in the temperature range of -20 to -70°C has been obtained.
, tightly bound moisture
, low temperatures
, frozen water
- Buyanova I.V. New dairy products freezing technolog. Food Processing: Techniques and Technology, 2012, no. 1, pp. 14-17. (In Russian).
- Buyanova I.V. Innovative technologies for extending the shelf life of dairy products. The Milk River, 2015, no. 1, pp. 60-64. (In Russian).
- Buyanova I.V. Modeling of freezing the products in a multi-zone combined cooling system. Food Processing: Techniques and Technology, 2012, no. 4, pp. 88-94. (In Russian).
- Buyanov O.N. The evaluating of the effectiveness of the organization of the combined method of rapid freezing of biological objects. Bulletin of the International Academy of Refrigeration, 2015, no. 4, pp. 44-48. (In Russian).
- Gudkov A.V. (ed.) Syrodelie: tekhnologicheskie, biologicheskie i fiziko-khimicheskie aspekty [Cheesemaking: the technological, biological and physical-chemical aspects]. Moscow: DeLi print Publ., 2003. 800 p.
- Zakharova N.P. The preservation of rennet cheeses - raw material for the production of processed cheeses. Dairy Industry, 2003, no. 3, pp. 57-61. (In Russian).
- Krasheninin P.F., Gamayunov N.I., and Tabachnikov V.P. The energy of binding of moisture with the dry matter of cheese. Weight loss food products during cooling, freezing and storage: Collection of scientific papers, Leningrad, 1970, pp.1-10. (In Russian).
- Ramanauskas R.I. The method for determining the energy characteristics of the hydration of the combined casein complex in cheese. Bulletin of the International Academy of Refrigeration, 2000, no. 3, pp. 45-47. (In Russian).
- Ryutov D.G. The effect of bound water on ice formation in foods during their freezing. Refrigeration Engineering, 1976, no. 5, pp. 32-37. (In Russian).
- Craiver N. G. Viscelastic behavior of refrigerated and frozen low moisture Mozzarella cheese. The Journal of Food Science, 2004, vol. 69, no. 3, pp. 123-128.