Investigation of the physical model of the skim milk drying process in an electric field

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Abstract

BACKGROUND: One of the promising approaches for the intensification of technological processes associated with food products is the use of an electric field. An effective solution to this issue requires the development of a physical model of the interaction of an electric field with a raw material of biological origin, taking into account its characteristics and processes occurring at the macro- and the microlevels.

AIM: To develop a physical model of the interaction of an electric field with a raw material of biological origin, taking into account its characteristics and processes occurring at the macro- and microlevels. Evaluation of the efficiency of using the electric field and their influence on the processed product.

MATERIALS AND METHODS: A physical model was developed for the drying of skimmed milk in an electric field using a complex method, including experimental studies and a systematic approach to the processing and substantiation of the results and conclusions.

RESULTS: The electrokinetic phenomenon of microelectroosmosis, which involves the movement of a liquid along the microcapillaries of a porous structure under the action of an electric field was confirmed experimentally. The nature of the kinetics of the process of liquid movement through microcapillaries and its dependence on the parameters of the electric field was experimentally established. The quantitative variation of the height and the rate of rise of the liquid rise along microcapillaries as a function of time was determined for different frequencies of applied electrical impulses.

CONCLUSIONS: The complex model of the convective drying process suggests that the process of drying could be controlled and accelerated by the application of electric pulses due to microelectroosmosis, which activates the transformation of liquid (milk) along the internal (channels) capillaries of the dried particles of skimmed milk powder from the center to its surface.

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About the authors

Nikolay S. Nikolaev

Moscow State University of Food Production

Email: nikolaev.n.s@bk.ru
ORCID iD: 0000-0001-8624-7829
SPIN-code: 9855-4435

Dr. Sci. (Tech.), Professor

Russian Federation, Moscow

Mikhail Y. Burlev

Firm Maiker

Email: burlevm@yandex.ru
ORCID iD: 0000-0001-8258-8714
SPIN-code: 3313-7859

Dr. Sci. (Tech.)

Russian Federation, Moscow

Vladimir N. Kornienko

VNIHI – Branch of the Federal State Budgetary Scientific Institution "V.M. Gorbatov Federal Research Center for Food Systems" of the Russian Academy of Sciences

Author for correspondence.
Email: kortiz@yandex.ru
ORCID iD: 0000-0003-2130-3572
SPIN-code: 4617-0390

Cand. Sci. (Tech.)

Russian Federation, Moscow

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2. Fig. 1. Scanned image from a photo microscope of a skimmed milk powder (SMP) particle.

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3. Fig. 2. Physical model of SMP microparticle: 1 – lactose in an amorphous state with interspersed protein globules; 2 – milk fat; 3 – inclusion of air bubbles; 4 – microcapillaries (depressions in the form of craters, microcracks).

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4. Fig. 3. Equipment – spray dryer “LURGI – KRAUSE”: 1 – pipeline for supplying condensed skimmed milk; 2 – drying chamber; 3 – a device for removing skimmed milk powder from the inner wall of the dryer; 4 – high voltage pulse generator (HIVN); 5 – distribution disc; 6 – air distribution column; 7 – dryer cleaning mechanism; 8 – screw; 9 – exhaust fan; 10 – heaters for air heating; 11 – filter for incoming air; 12 – door; 13 – bag filters; 14 – contour electrode – “antenna – emitter”.

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5. Fig. 4. Experimental installation for the study of microelectroosmosis: 1 – low-frequency signal generator; 2 – cathetometer; 3 – oscilloscope; 4 – glass tube; 5 – capillaries; 6 – quartz sand; 7 – electrodes; 8 – laboratory tripod.

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6. Fig. 5. Variation in the height of skimmed milk in the capillary depending as a function of time at different pulse frequencies.

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7. Fig. 6. Variation in the speed of movement of skimmed milk in the capillary depending as a function of time at different pulse frequencies.

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8. Fig. 7. Variation in the lifting height of skimmed milk in the capillary depending as a function of the pulse frequency.

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