Volume 13, number 1
 PDF Downloads: 1511

Calculation Technique of A Moisture-binding Energy at Freezing of Milk Products

Azret Utebayevich Shingisov1, Bauyrzhan Seitzhanovich Myrkalykov2 and Saule Azhikhanovna Mussayeva1

1Azret Utebayevich Shingisov, M. Auezov South Kazakhstan. 2State University, 160012, Shymkent city, Kazakhstan.

DOI : http://dx.doi.org/10.13005/bbra/2023

ABSTRACT: A sheep milk from different regions of Kazakhstan was a subject of the research. The research established that beginning of the milk’s water-ice phase transition, i.e. cryoscopic temperature for a sheep milk of South Kazakhstan oblast is -1.1°C, and for a sheep milk of Almaty oblast is -1.2°C. The research proved that at the freezing of the sheep milk from South Kazakhstan oblast in the interval cryoscopic temperature to - 10°C, the frozen out moisture content in the sheep milk increases from 0% to 87%. Respectively the frozen out moisture content in the sheep milk from Almaty oblast increases from 0% to 88%. A smooth and graded transition of the rest loosely bound moisture to ice was noted at the further temperature decrease from -10°C to -20°C and below. The research established that b coefficient value, considering tightly bound moisture in the sheep milk from South Kazakhstan oblast is b = 0.0752, and in the sheep milk from Almaty oblast it is b = 0.0805. Comparison of numeric values between theoretically calculated moisturebinding energy and experimental data at the freezing of the sheep milk samples shows that the difference is no more than 2.7%. This proves justification of conditions laid in the principle of the formula. The formula can be used to determine the moisture-binding energy at the freezing of milk products.

KEYWORDS: sheep milk; freezing; cryoscopic temperature; moisture-binding energy

Download this article as: 
Copy the following to cite this article:

Shingisov A. U, Myrkalykov B. S, Mussayeva S. A. Calculation Technique of A Moisture-binding Energy at Freezing of Milk Products. Biosci Biotech Res Asia 2016;13(1)

Copy the following to cite this URL:

Shingisov A. U, Myrkalykov B. S, Mussayeva S. A. Calculation Technique of A Moisture-binding Energy at Freezing of Milk Products. Biosci Biotech Res Asia 2016;13(1). Available from: https://www.biotech-asia.org/?p=7885

[ HTML Full Text]

Back to TOC