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Vibrations in engineering and technology

space SCIENTIFIC JOURNALS OF VINNITSA NATIONAL AGRARIAN UNIVERSITY

Issue №: 4 (103)

Published: 2021.12.24
DOI: 10.37128/2306-8744-2021-4


Description:
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.

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THE ULTRASOUND APPLICATION IN THE PRODUCTION OF FERMENTED MILK PRODUCTS

DOI: 10.37128/2306-8744-2021-4-10
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Yaremchuk Oleksandr Stepanovych, Doctor of Agricultural Sciences, Professor of the Department of Veterinary Hygiene, Sanitation and Expertise of Vinnytsia National Agrarian University, 8 Yunosti Avenue, Vinnytsia, Ukraine.

Novgorodska Nadiia Volodymyrivna, Candidate of Agricultural Sciences, Associate Professor of the Department of Food Technologies and Microbiology, Vinnytsia National Agrarian University, 8 Yunosti Avenue, Vinnytsia, Ukraine; email: super-nadia1971n@ukr.net 

 

Annotation

Fermented dairy products are one of the most important sources of essential amino acids, vitamins, trace elements and other biologically active substances that support the activity of the human immune system and reduce the impact of harmful environmental factors, so their daily presence in the diet is recommended.

The longest stage in the production of such dairy products is the fermentation process. This process requires the use of large volumes of production areas, and high energy consumption to maintain the temperature, so reducing the duration of the fermentation process without adversely affecting the consumer properties of products is a priority.

The development of various types of dairy products is also relevant, which is natively enriched with functional substances and does not require special additives, which translates it into the segment of natural and organic products, as well as reduces costs and increases the availability of certain medical diets.

The ultrasonic treatment of the fermented mixture is a promising tool for solving the tasks. In recent decades, ultrasound has proven to be a powerful and economical tool for changing the physical state of matter, dispersing, emulsifying, changing the rate of diffusion, crystallization and dissolution of substances, and activation of chemical and biochemical reactions.

It is becoming more widely used in various technological processes due to these properties, as well as the emergence of relatively inexpensive, efficient and reliable ultrasonic equipment that allows you to generate ultrasound of different frequency and intensity. 

The control indicator in the research was to measure the increase in the active acidity of milk during fermentation by lactic acid mesophilic microorganisms. Thus, the possibility of using ultrasonic treatment as a factor in intensifying the fermentation process is proved.

 

Keywords: milk, sour milk, drink, ultrasonic treatment.

List of references

1. Solomon A.M., Novhorodska N.V., Bondar M.M., 2019. Kyslomolochni deserty z podovzhenym terminom zberihannia : monohrafiia [Sour milk desserts with extended shelf life: a monograph.]. Vinnytsia: RVV VNAU [Vinnytsia: RVV VNAU]. 155 s. [in Ukrainian]

2. Vlasenko V.V., Novhorodska N.V., Slomon A.M., 2012. Vykorystannia probiotychnykh produktiv [The use of probiotic products]. Tekhnolohiia vyrobnytstva i pererobky produktsii tvarynnytstva. Bila-Tserkva [Technology of production and processing of livestock products. White Church.]. V. 7 (90). S. 99-101. [in Ukrainian]

3. Fermented milks ; [ed. Adhane Tamime]. Singapore : Willey-Blackwell, 2006. 280 p. 

4. Gorbatova K. K., 1984. Biohimiya moloka i molochnyh produktov [Biochemistry of milk and dairy products]. M. : Legkaya i pishchevaya prom-st' [M.: Light and food industry], 1984. 344 s. [in Russian]

5. Ashokkumar, M. , Bhaskaracharya, R., Kentish, S., Lee, J., Palmer, M. & Zisu, B. The ultrasonic processing of dairy products – an overview. Dairy Sci. & Technol. 2010. № 90, p. 147-168.

6. Rastogi, N. K. Opportunities and Challenges in Application of Ultrasound in Food Processing. Crit. Rev. in Food Sci. & Nutr. 2011. № 51(8). р. 705-722.

7. Bernyk I. M. Intensyfikatsiia tekhnolohichnykh protsesiv obrobky kharchovykh seredovyshch [Intensification of technological processes of food environment processing]. Vibratsii v tekhnitsi ta tekhnolohiiakh [Vibrations in engineering and technology]. 2013, №3 (71). S. 109–115. [in Ukrainian]

8. Rastogi, N. K. Opportunities and Challenges in Application of Ultrasound in Food Processing. Crit. Rev. in Food Sci. & Nutr. 2011. № 51(8), р. 705-722.

9. Srbely T.Z. The biophysical effects of ultrasound: a review of the current literature. - URL: http: //www.mendmeshop .com/_img/10000082. pdf. (дата обращения: 07.05.2015).

10. Gera, N. & Doores, S. Kinetics and mechanism of bacterial inactivation by ultrasound waves and sonoprotective effect of milk components. Journal  of Food Sci.  2011. № 76(2), р. 111-119.

11. Bernyk I. M. Innovatsiinyi pidkhid do oderzhannia vysokoiakisnoho moloka-syrovyny [Innovative approach to obtaining high quality raw milk.]. Tekhnika, enerhetyka, transport APK [Vibrations in engineering and technology]. 2019, №3(106). S. 46–55. [in Ukrainian]

12. Kwiatkowska, B., Bennett, J., Akunna, J., Walker, G.M. & Bremner, D.H. Stimulation of bioprocesses by ultrasound. Biotechnol. Adv. 2011. № 29, р. 768-780.

13. Rokhina, E.V., Lens, P., Virkutyte, J. Low-frequency  ultrasound in biotechnology: state of the art. Trends in Biotechnology, 2009. № 27, р. 298-306.

14. Popova N.V., 2013. Innovacii v tekhnologii vosstanovleniya suhogo moloka kak faktor upravleniya kachestvom vosstanovlennyh produktov pererabotki moloka [Innovations in milk powder recovery technology as a factor in quality management of reconstituted milk processing products]. Ekonomika i menedzhment [Economics and Management]. № 4, tom 7. S. 181-186. [in Russian]

15. Popova N.V., Potoroko I.YU., 2014. Innovacionnye tekhnologii formirovaniya kachestva vosstanovlennyh produktov pererabotki moloka [Innovative technologies for the formation of the quality of reconstituted milk processing products]. Ekonomika i menedzhment [Economics and Management]. № 2, tom 2. S. 16-26. [in Russian]

 

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About journal

Topics of the 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

Key information:
ISSN (print): 2306-8744
DOI: 10.37128/2306-8744

The certificateof massmediaState 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/

History of journal:

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.