Published date: Apr 05 2021

Journal Title: KnE Life Sciences

Issue title: DonAgro: International Research Conference on Challenges and Advances in Farming, Food Manufacturing, Agricultural Research and Education

Pages: 108–115

DOI: 10.18502/kls.v0i0.8924

Vladimir Ermolaev ermolaevvla@rambler.ruPlekhanov Russian University of Economics, 36, Stremennyi prov., Moscow, 117997, Russia

Ivan KechkinPlekhanov Russian University of Economics, 36, Stremennyi prov., Moscow, 117997, Russia

Alexander EreminPlekhanov Russian University of Economics, 36, Stremennyi prov., Moscow, 117997, Russia

Valentina TarakanovaK.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), 73, Zemlyanyi Val str., Moscow, 109004, Russian Federation

Elena GurkovskayaK.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), 73, Zemlyanyi Val str., Moscow, 109004, Russian Federation

Konstantin BuzettiK.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), 73, Zemlyanyi Val str., Moscow, 109004, Russian Federation

The work is devoted to the study of the shrinkage phenomena during the vacuum dehydration of the cheese varieties “Sovetskiy” and “Gollandskiy”. During the research, the dependences of the cheese shrinkage coefficient on the initial mass fraction of moisture were obtained. It was found that when the mass fraction of the cheese moisture increases, an increase in the shrinkage coefficient of the product occurs. The greatest increase in the cheese shrinkage coefficient is observed when the mass fraction of moisture is more than 50%. It was established that with increasing temperature and heat load, the moisture content on the cheese surface rapidly decreases, while in the central layers it changes more slowly. Shrinkage at elevated temperatures is less; however, dry cheese has a large mass fraction of moisture. It was found that an increase in the difference in the mass fraction of moisture between the inner and surface layers is accompanied by an increase in the difference between the actual shrinkage and possible shrinkage corresponding to the amount of liquid removed. The coefficients of shrinkage in the volume of the “Sovetskiy” and “Gollandskiy” cheese varieties were calculated: they lie in the range of 0.017–0.004 and 0.006–0.003, respectively. The dependences of the cheese shrinkage coefficients on the drying layer thickness, shape and size of grinding were obtained.

Keywords: cheeses, vacuum drying, shrinkage

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