RU2361407C1 - Method for treatment of milk and milk whey - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention provides for treatment of raw milk or raw milk whey by impulse electronic beam with electron energy of 450-500 keV, absorption dose of 1.5-9.5 kGr. Method provides for reduction of energy inputs with simultaneous increase of milk and milk whey shelf life.

EFFECT: reduction of energy inputs with simultaneous increase of milk and milk whey shelf life.

2 tbl, 1 dwg

Description

The present invention relates to the food industry, in particular to the dairy industry, and can be used to reduce the number of mesophilic aerobic facultative anaerobic microorganisms (KMAFAnM) of milk and whey in order to extend their shelf life.

Chemical and physical methods are used to process dairy products in order to reduce microbiological contamination.

Physical methods consist in the fact that milk and whey are subjected to physical effects that contribute to the destruction of extraneous microflora and inhibit its growth and development (see Technology of milk and dairy products. / G.V. Tverdokhleb, Z.Kh.Dilanyan, L.V. Chekulaev, G.G.Shiller. - M.: Agropromizdat, 1991 .-- 436 p.).

Chemical methods include the introduction of chemical compounds that inhibit the growth of microbes or destroy them. Adding chemicals to milk and whey is not always safe for the human body.

Of the physical methods of processing milk and whey, traditional methods are those based on thermal heating, which are carried out both by contact method and microwave heating (see Rogov I.A. Electrophysical methods of food processing. - M.: Agropromizdat. - 1988 .-- 272 p.).

These methods have several disadvantages. Firstly, when the temperature effect on whey is above 60-65 ° С, whey protein denaturation and lactose breakdown occur. At the same time, lactose and its decomposition products react with proteins, as a result of which the product is browned and a precipitate forms, which accumulates on heating surfaces. This leads to technical difficulties in using thermal heating above 60-65 ° C (see Khramtsov A.G., Pavlov V.A., Nesterenko P.G. Processing and use of whey. Technological notebook. - M.: Rosagropromizdat. - 1989. - 272 pp. Zalashko MV, Zalashko LS Microbial synthesis on whey. - Minsk: Science and technology. - 1976. - 274 p.). The heat treatment of milk at high temperatures causes profound chemical changes, leading to a deterioration in the organoleptic quality indicators of the finished product (see Macej Oznjen D., Jovanovic Shezana T., Denin Jelena D., Djurd Jevic. The influence of high temperatures on milk proteins. / / Chem. Ind. 2002. 56, No. 3, p. 123-132.). Secondly, the use of pasteurization plants is accompanied by increased energy consumption, as well as the high cost of this equipment (see Ponomarev A.N. Some aspects of the technology of milk long-term storage. // Dairy industry. - 2005. - No. 5. - P.77- 79.).

The use of UV and IR radiation also has a number of drawbacks regarding the provision of the thinnest feed layers due to the short length of the absorption zone of UV and IR rays, as a result of which the problem arises of rapid contamination of the treatment area with milk fat clots and whey protein flakes (see Razkhozhev V .N., Grabovich M.Yu., Chernyaeva L.A. et al. Primary UV processing of milk at processing enterprises. // Storage and processing of agricultural raw materials. - 2000. - No. 7. - P.53-54.).

For food processing, you can use electromagnetic radiation with a wavelength less than the ultraviolet region of the spectrum, i.e. less than 10-100 nm. The photons that make up this radiation have enough energy to cause knocking out of electrons, i.e. ionization in the medium through which they pass. This is “high energy” radiation or ionizing radiation. If photons arise in an atomic nucleus, the term "gamma radiation" is used, if outside the atomic nucleus, the term "x-ray radiation" is used. The most common radiation of this type is γ radiation from Co ⁶⁰ with a photon energy of 1.17-1.33 MeV (1 MeV = 1.6 · 10 ^-13 J).

Another type of ionizing radiation that can be used consists of a stream of electrons that have the same energy as gamma radiation. Radiation of this type is usually generated by electric accelerator machines.

Irradiation of matter by fast electrons leads to random excitation and ionization of molecules along the path of electron motion. After several ionizations, the ejected electrons acquire enough energy to cause new excitation and ionization, often close to the initial ionization, which leads to the appearance of small interaction groups called boreholes. Very few ejected electrons have sufficient energy, which enables them to deviate from the direction of their movement, forming other, their own directions of excitation and ionization.

The most important factor in food exposure is the degree of exposure, called the dose. The unit dose is 1 rad, equal to 10 ^-12 J / kg (6.242 · 10 ¹³ eV / g). Gray is accepted as the unit dose in the International System of Units. 1 Gy = 1 J / kg = 100 rad. This is such an absorbed dose at which 1 J of radiation energy is absorbed in 1 kg of body weight (see Radiation chemistry of the main components of food products. Importance for assessing the benignity of irradiated food products. / Edited by P.S. Elias and A.J. Cohen : Translated from English. - M.: Light and food industry. - 1983. - 224 p.).

To characterize the radiation, use the value of the radiation intensity, which is the density of the energy flux or in general terms the ratio of the energy of particles or quanta of ionizing radiation penetrating over a certain period of time the volume of the elementary sphere. The unit of intensity in the International System of Units is W / m ² . But usually the radiation intensity is expressed as the dose rate in Gy / s (see Veitelberg-Blank V.R., Tsarev V.A., Zhuk E.I. et al. Radiobiology. Textbook. - Odessa: Odessa agricultural Institute. - 1979. - 320 p.).

A known method of preserving whey using ionizing radiation - γ-rays with a dose of 4-5 kGy with a radiation intensity of 2.64-6 kGy / s (see SU No. 1667283; A23C 3/07, 06/19/89).

One of the disadvantages of this method is that sodium sorbate is added to milk serum prior to irradiation in order to selectively act against micromycetes and yeast. Adding an additional chemical preservative can lead to the formation of various compounds due to radiolysis. The next disadvantage of this method is that it uses γ-radiation generated at γ-plants, which are characterized by increased radiation hazard during operation and high cost (see Pertsovsky E.S., Sakharova E.V., Delinin V.A. radionuclides and radiation in the food industry. - M.: Atomizdat, 1980. - 109 p.).

The closest in technical essence to the proposed method is a method of electron beam processing of enzyme phosphatase in whole milk with monochromatic electron beam pulses of 30 ns duration with an energy exceeding 1 MeV with a dose of 1-10 kGy with an intensity of more than 100 kGy / s (see SU No. 603321 ; M. Cl. ² A61L 1/00, Publ. 15.04.78. Bull. No. 14.).

The disadvantages of this method is the high value of the electron energy, which increases energy consumption. In addition, this method does not indicate the shelf life of the processed products.

The technical result of the present invention is to reduce energy consumption while increasing the shelf life of milk and whey.

The technical result is achieved in that raw milk and raw milk whey are treated with a pulsed electron beam with an electron energy of 450-500 keV, an absorption dose of 1.5-9.5 kGy.

Distinctive features of the proposed method are new conditions for the processing of milk and whey, namely the processing of a pulsed electron beam with an electron energy of 450-500 keV, an absorption dose of 1.5-9.5 kGy.

As a result of the processing of milk and whey by a pulsed electron beam, which is a bremsstrahlung x-ray of nanosecond duration, the molecules and milk whey molecules, including microorganisms, are excited and ionized. The impact of the electron beam at the molecular level destabilizes the biological system and leads to the death of microbes, which increases the shelf life of milk and whey.

The optimal processing parameters of milk and whey have been established experimentally. The absorption dose of 1.5-9.5 kGy is selected depending on the change in KMAFAnM in 1 cm ^{3 of the} product. The results of the study are presented in the graph (see drawing). As can be seen from the drawing, with a decrease in the absorption dose of less than 1.5 kGy, KMAFAnM in cm ^{3 of} milk and whey increases, which negatively affects the duration of their shelf life. A further increase in the absorption dose of more than 9.5 kGy does not significantly affect KMAFAnM. In addition, international organizations (the IAEA, FAO and WHO Joint Expert Committee) have adopted doses for irradiation of food products up to 10 kGy, which do not pose a toxicological hazard to human health (see Bazaleev N.I., Klepikov V.F., Litvinenko V. B. Electrophysical radiation technologies. - Kharkov: Act. - 1998. - 206 p.). Processing of raw milk at 9.5 kGy significantly reduced KMAFAnM from 3.5 · 10 ⁵ to 1.6 · 10 ³ CFU / cm ³ , processing of raw milk whey at the same dose allowed to minimize the number of microbes from 1.8 · 10 ⁵ to 2.5 · 10 ² CFU / cm ³ .

Thus, the optimal absorption dose of 1.5-9.5 kGy was established.

The electron energy of 450-500 keV is chosen on the basis that the decrease in energy below 450 keV does not allow to achieve the effect of disinfection. The use of greater energy above 500 keV is impractical due to increased energy consumption with the same effect of disinfection. An energy of 450-500 keV is enough to reduce the total microbiological contamination without thermal heating of the product, which requires additional energy consumption.

Thus, it is the claimed combination of distinctive features of the invention that allows to achieve a technical result, which consists in reducing energy consumption while increasing the shelf life of milk and whey.

The inventive method is as follows.

Raw milk or raw milk whey is treated with a pulsed electron beam with an electron energy of 450-500 keV, an absorption dose of 1.5-9.5 kGy. The method uses a pulsed electron accelerator described in RU No. 41951, H05H 5/08, 10.11.2004,

The method is illustrated by the following examples of specific performance.

Example 1

Raw milk is treated with a pulsed electron beam with an electron energy of 450 keV. The absorption dose is 1.5 kGy. Processed milk is sterilely pumped into a sterile container. The shelf life of processed milk at a temperature of 4-6 ° C increases to 3 days.

Example 2

Raw milk is treated with a pulsed electron beam with an electron energy of 470 keV. In this case, the absorption dose is 5.5 kGy. Processed milk is sterilely pumped into a sterile container. The shelf life of processed milk at a temperature of 4-6 ° C increases to 3-4 days.

Example 3

Raw milk is treated with a pulsed electron beam with an electron energy of 500 keV. The absorption dose is 9.5 kGy. Processed milk is sterilely pumped into a sterile container. The shelf life of processed milk at a temperature of 4-6 ° C increases to 5 days.

As can be seen from the examples, when irradiating milk, the most effective dose is 9.5 kGy, which allows you to extend the shelf life up to 5 days. Table 1 shows the organoleptic, physico-chemical and microbiological parameters during storage of processed milk. From the data of the table it can be seen that during the period organoleptic indicators do not change, the increase in titratable acidity is negligible.

Example 4

Crude whey is treated with a pulsed electron beam with an electron energy of 450 keV. The absorption dose is 1.5 kGy. The treated whey is sterilely pumped into a sterile container. The shelf life of treated whey at a temperature of 4-6 ° C increases to 27-29 days, while the value of titratable acidity is 92 ° T.

Example 5

Crude whey is treated with a pulsed electron beam with an electron energy of 470 keV. In this case, the absorption dose is 5.5 kGy. The treated whey is sterilely pumped into a sterile container. The shelf life of treated whey at a temperature of 4-6 ° C increases 36-38 days, titratable acidity reaches 86 ° T.

Example 6

Crude whey is treated with a pulsed electron beam with an electron energy of 500 keV. The absorption dose is 9.5 kGy. The treated whey is sterilely pumped into a sterile container. The shelf life of treated whey at a temperature of 4-6 ° C increases to 45 days, titratable acidity is 88 ° T.

As can be seen from the processing examples of whey, the maximum shelf life of 45 days is achieved when treated with a dose of 9.5 kGy. Table 2 presents the organoleptic, physico-chemical and microbiological parameters of the processed whey during storage. These tables allow us to conclude that during storage organoleptic indicators remain unchanged.

Table 1 Organoleptic, physico-chemical and microbiological indicators of processed milk during storage Indicators Absorbed Dose 1.5 kGy Absorbed Dose 5.5 kGy Absorbed Dose 9.5 kGy Duration of storage, t 4-6 ° С, h 24 48 72 96 120 24 48 72 96 120 24 48 72 96 120 Appearance and Consistency opaque liquid, homogeneous, non-viscous, slightly viscous, without protein flakes and clumps of fat Taste and smell characteristic of milk, without extraneous smacks and odors Color white, uniform throughout the mass Titratable acidity, ° T 19 twenty twenty 21 22 19 19 19 twenty 21 19 19 19 19 twenty KMAFANM, CFU / cm ³ 2.0 · 10 ⁴ 7.0 · 10 ⁴ 10 ⁵ 1.2 · 10 ⁶ 7.510 ⁶ 3.7 · 10 ³ 8.0 · 10 ³ 3.2 · 10 ⁴ 4.0 · 10 ⁵ 2.010 ⁶ 1,610 ³ 3.0 · 10 ³ 3.7 · 10 ³ 4.0 · 10 ⁴ 10 ⁵ BGKP (coliforms) in 0.01 cm ³ were absent Pathogenic in 25 cm ³ , including salmonella were absent S. aures, in 10.0 cm ³ were absent

table 2 Organoleptic, physico-chemical and microbiological parameters of processed whey during storage Indicators Absorbed Dose 1.5 kGy Absorbed Dose 5.5 kGy Absorbed Dose 9.5 kGy Duration of storage, t 4-6 ° С, days 9 eighteen 27 36 45 9 eighteen 27 36 45 9 eighteen 27 36 45 Appearance and Consistency homogeneous liquid without impurities Taste and smell pure, characteristic of whey, sour, without extraneous smacks and odors Color light yellow Titratable acidity, ° T 76 84 92 106 123 72 77 81 86 98 70 72 76 83 88 KMAFANM, CFU / cm ³ 2.0 · 10 ³ 3.0 · 10 ³ 3.2 · 10 ⁴ 5.0 · 10 ⁵ 10 ⁶ 5.0 · 10 ² 2.5 · 10 ³ 8.6 · 10 ³ 4.0 · 10 ⁴ 2.010 ⁵ 2.5 · 10 ² 3.0 · 10 ² 1.3 · 10 ³ 7.6 · 10 ³ 4,510 ⁴ BGKP (coliforms) in 0.01 cm ³ were absent Pathogenic in 25 cm ³ , including salmonella were absent S. aures, in 10.0 cm ³ were absent

Claims (1)

A method of processing milk and whey, characterized in that raw milk or raw whey is treated with a pulsed electron beam with an electron energy of 450-500 keV, an absorption dose of 1.5-9.5 kGy.

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