Issue №: 4(115)
The journal deals with the problems of vibration technologies and machines, mathematical methods of vibration process studies, information on design and technological development, presents teaching and methodological aspects of teaching in the Higher School of Applied Sciences, where vibration machines and technologies are studied.
INFLUENCE OF ULTRASOUND VIBRATIONS ON THE FERMENTATION PROCESS OF FERMENTED MILK DRINKS
Novgorodska Nadiia – Ph.D. in Agriculture, Associate Professor at the Department of Bioengineering, Bio- and Food Technologies, Vinnytsia National Agrarian University, 8 Yunosti Avenue, Vinnytsia, Ukraine; email: nadia.novgorodska@gmail.com
Fermented dairy products are one of the critical sources of essential amino acids, vitamins, minerals, and other biologically active compounds that support the functioning of the human immune system and reduce the impact of adverse environmental factors. Therefore, daily consumption of such products is recommended for people of all ages.
Fermentation is the longest stage in producing these products, requiring significant production space and high energy consumption to maintain the required temperature. Therefore, reducing the duration of this process without harming the quality of the product is an essential area of research.
Creating different dairy products naturally enriched with nutrients and avoiding artificial additives is also essential. This contributes to developing the natural and eco-friendly products segment, reducing production costs, and making medical diets more affordable.
The sonication of fermented mixtures is a promising method to achieve these goals. In recent years, ultrasound has shown its effectiveness as an economical means to change the aggregate state, dispersion, and emulsification and accelerate substance diffusion, crystallization, and dissolution. Furthermore, it activates chemical and biochemical processes.
This method is becoming increasingly widespread in various manufacturing processes due to its cost-effectiveness and the availability of inexpensive and reliable ultrasonic equipment. Its properties make it a financially viable option for improving fermented dairy production.
The change in active acidity of milk during fermentation with mesophilic lactic acid bacteria was chosen as a control indicator. Experimentally, it was found that ultrasonic treatment with a wave frequency of 30 ± 1 kHz, a duration of 60 seconds, and a power of 240 W allows achieving optimal conditions for active fermentation by mesophilic starter cultures of direct application. This treatment mode improved the fermentation process, promoting more efficient development of starter cultures and significantly increasing the fermentation activity. This allows the preservation of valuable nutrients in the product, improves its texture and taste characteristics, and reduces production time, an essential aspect of industrial conditions.
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About journal
The journal "Vibrations in engineering and technology" presents materials on the following issues
• Theory of processes and machines
• Mechanical Engineering and materialprocessing
• Processing and food production
The journal "Vibrations in Engineering and Technologies" is included in the list of technical scientific publications of Ukraine
(Category "B", Order of the Ministry of Education and Science of Ukraine dated July 2, 2020 No. 886)
Old version of the site: http://vibrojournal.vsau.edu.ua/
The journal "Vibrations in Engineering and Technology" is indexed by the following databases and catalogs:
The certificateof massmedia State registration:kv no 16643-5115 from 30.04.2010 .
Founder of the journal: Vinnytsia National Agrarian University
Kind of publication: journal
Type of publication : Scientific
Publication status: Domestic
Year of founding:
Periodicity: 4 times a year
Extent: 18.75 nominal printed pages
ISSN: 2306-8744 (printed version), (online)
Language of edition : (mixed languages) Ukrainian, English
The scope of the distribution and the category of readers: national, foreign, teaching staff, scientists, businessmen.
Periodical is included in the list of scientific professional editions of Ukraine approved by the Order of Ministry of Education and Sciences of Ukraine from 21.12.2015 No. 1328.
The journal "Vibrations in engineering and technology" is included in the "Catalogue of periodicals of Ukraine".
Journal subscription can be executed in each post office department.
Subscription Index is 99720.
Old version of site: http://vibrojournal.vsau.edu.ua/
In June 1994 the 2nd International Scientific and Technical Conference "Application of vibrations for technological purposes" was organized on the basis of Vinnytsia State Agricultural Institute. Leading experts in this field, noting the significant contribution to the school of Vibration Engineering under the leadership of P. S. Bernyk, proposed to create a professional all-Ukrainian scientific and technical journal "Vibration in engineering and technology..The journal was foundedat Vinnytsia State Agricultural Institute and P.S. Bernyk was elected to be the chief editor .
For all these years (since 1994) theJournal "vibration in engineering and technology" published 94 issues wherestudy of vibration effects, the creation of progressive energy saving technologies and equipment for their implementation were highlighted.
Currently Kaletnik H.M PhD , professor, academician NAAS is the chief editor of the "Vibrations in engineering and Technology"
The journal "Vibration in Engineering and technology", which has no analogues on the territory of Ukraine, is well known abroad.
