Analysis of the cheese components’ influence on the dehydration process under reduced pressure

¹ Department of Commodity Science and Expertise Plekhanov Russian University of Economics, 117997 Moscow, Russia
² K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), 109004 Moscow, Russia
³ Department of Technology and Organization of Food Production, Faculty of Business, Novosibirsk State Technical University (NSTU), 630073 Novosibirsk, Russia

^* Corresponding author: ermolaevvla@rambler.ru

Abstract

This work is aimed at studying the influence of various components’ content on the process of vacuum dehydration. It was found that with an increase in the proportion of fat in dry matter from 10 to 20 %, the duration of disinfection increases by 4 %. The further grows of the fat proportion from 20 to 50 increases the process duration by 54 %. It was revealed, when cheeses, with the fat proportion equal from 10 to 50 %, a change their fat proportion by 1 %, the duration of dehydration decreases by 4.25 minutes, and the drying rate grows by 0.0065 %/min. It has been discovered that with an increase in the table salt concentration with the same mass fraction of cheese moisture 53–55 %, a decrease in the rate of dehydration is observed as well. In the period with a constant drying rate at a concentration of sodium chloride of 1 %, the drying speed is 0.98 %/min; 2 % – 0.8 %/min; 3 % – 0.72 %/min; 4 % – 0.54 %/min. The amount of water activity in cheeses was investigated. It was established that with an increase in the concentration of table salt from 1 to 4 %, the water activity of cheese before drying changes by 0.131; after drying – by 0.174.