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

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