Study of the possibility of application of acoustic spectroscopy in dairy products

In this paper, we have studied the possibility of using acoustic and electroacoustic spectroscopy in the dairy industry to study processes occurring at the nanoscale. Studies of the dispersed phase of milk and the process of milk fermentation were carried out. The studies were carried out by the met...

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Hoofdauteurs:	Khramtsov, A. G., Храмцов, А. Г., Blinov, A. V., Блинов, А. В., Gvozdenko, A. A., Гвозденко, А. А., Maglakelidze, D. G., Маглакелидзе, Д. Г.
Formaat:	Статья
Taal:	English
Gepubliceerd in:	Springer Science and Business Media Deutschland GmbH 2022
Onderwerpen:	Acoustic and electroacoustic spectroscopy Dairy industry Dispersed phase Fat content Fermentation Milk Protein Spectrometer DT-1202
Online toegang:	https://dspace.ncfu.ru/handle/20.500.12258/19351
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id	ir-20.500.12258-19351
record_format	dspace
spelling	ir-20.500.12258-193512022-03-24T12:15:55Z Study of the possibility of application of acoustic spectroscopy in dairy products Khramtsov, A. G. Храмцов, А. Г. Blinov, A. V. Блинов, А. В. Gvozdenko, A. A. Гвозденко, А. А. Maglakelidze, D. G. Маглакелидзе, Д. Г. Acoustic and electroacoustic spectroscopy Dairy industry Dispersed phase Fat content Fermentation Milk Protein Spectrometer DT-1202 In this paper, we have studied the possibility of using acoustic and electroacoustic spectroscopy in the dairy industry to study processes occurring at the nanoscale. Studies of the dispersed phase of milk and the process of milk fermentation were carried out. The studies were carried out by the method of acoustic and electroacoustic spectroscopy on the DT-1202 spectrometer. Measurements of attenuation spectra, particle size of the dispersed phase, pH, ξ-potential, electrical conductivity were carried out. It is shown that the samples of pasteurized milk have a bimodal particle size distribution. The sample contains 2 fractions of particles. The first with an average diameter of about 65 nm, which corresponds to casein. And the second – 300 nm, corresponding to the fat fraction of milk. It was found that in the study of samples with a low content of the fat fraction (1.5%), a statistical error occurs, which is associated with a significant predominance of the number of casein micelles in comparison with fat globules. As a result of a comprehensive study of the milk fermentation process, it was found that 8 h after the addition of the starter culture, a transformation from free (sol) to structure-bound (gel) is observed due to loss of surface charge and coagulation, followed by coalescence of casein micelles with the formation of a gel structure protein clot. The data obtained indicate the possibility of using the method of acoustic and electroacoustic spectroscopy for the study and control of various processes occurring in milk and dairy products at the nanoscale. 2022-03-24T12:14:57Z 2022-03-24T12:14:57Z 2022 Статья Kaishev, V. G., Khramtsov, A. G., Blinov, A. V., Gvozdenko, A. A., Maglakelidze D. G. Study of the possibility of application of acoustic spectroscopy in dairy products // Lecture Notes in Networks and Systems. - 2022. - Том 408 LNNS. - Стр.: 151 - 158. - DOI10.1007/978-3-030-96641-6_18 http://hdl.handle.net/20.500.12258/19351 en Lecture Notes in Networks and Systems application/pdf Springer Science and Business Media Deutschland GmbH
institution	СКФУ
collection	Репозиторий
language	English
topic	Acoustic and electroacoustic spectroscopy Dairy industry Dispersed phase Fat content Fermentation Milk Protein Spectrometer DT-1202
spellingShingle	Acoustic and electroacoustic spectroscopy Dairy industry Dispersed phase Fat content Fermentation Milk Protein Spectrometer DT-1202 Khramtsov, A. G. Храмцов, А. Г. Blinov, A. V. Блинов, А. В. Gvozdenko, A. A. Гвозденко, А. А. Maglakelidze, D. G. Маглакелидзе, Д. Г. Study of the possibility of application of acoustic spectroscopy in dairy products
description	In this paper, we have studied the possibility of using acoustic and electroacoustic spectroscopy in the dairy industry to study processes occurring at the nanoscale. Studies of the dispersed phase of milk and the process of milk fermentation were carried out. The studies were carried out by the method of acoustic and electroacoustic spectroscopy on the DT-1202 spectrometer. Measurements of attenuation spectra, particle size of the dispersed phase, pH, ξ-potential, electrical conductivity were carried out. It is shown that the samples of pasteurized milk have a bimodal particle size distribution. The sample contains 2 fractions of particles. The first with an average diameter of about 65 nm, which corresponds to casein. And the second – 300 nm, corresponding to the fat fraction of milk. It was found that in the study of samples with a low content of the fat fraction (1.5%), a statistical error occurs, which is associated with a significant predominance of the number of casein micelles in comparison with fat globules. As a result of a comprehensive study of the milk fermentation process, it was found that 8 h after the addition of the starter culture, a transformation from free (sol) to structure-bound (gel) is observed due to loss of surface charge and coagulation, followed by coalescence of casein micelles with the formation of a gel structure protein clot. The data obtained indicate the possibility of using the method of acoustic and electroacoustic spectroscopy for the study and control of various processes occurring in milk and dairy products at the nanoscale.
format	Статья
author	Khramtsov, A. G. Храмцов, А. Г. Blinov, A. V. Блинов, А. В. Gvozdenko, A. A. Гвозденко, А. А. Maglakelidze, D. G. Маглакелидзе, Д. Г.
author_facet	Khramtsov, A. G. Храмцов, А. Г. Blinov, A. V. Блинов, А. В. Gvozdenko, A. A. Гвозденко, А. А. Maglakelidze, D. G. Маглакелидзе, Д. Г.
author_sort	Khramtsov, A. G.
title	Study of the possibility of application of acoustic spectroscopy in dairy products
title_short	Study of the possibility of application of acoustic spectroscopy in dairy products
title_full	Study of the possibility of application of acoustic spectroscopy in dairy products
title_fullStr	Study of the possibility of application of acoustic spectroscopy in dairy products
title_full_unstemmed	Study of the possibility of application of acoustic spectroscopy in dairy products
title_sort	study of the possibility of application of acoustic spectroscopy in dairy products
publisher	Springer Science and Business Media Deutschland GmbH
publishDate	2022
url	https://dspace.ncfu.ru/handle/20.500.12258/19351
work_keys_str_mv	AT khramtsovag studyofthepossibilityofapplicationofacousticspectroscopyindairyproducts AT hramcovag studyofthepossibilityofapplicationofacousticspectroscopyindairyproducts AT blinovav studyofthepossibilityofapplicationofacousticspectroscopyindairyproducts AT blinovav studyofthepossibilityofapplicationofacousticspectroscopyindairyproducts AT gvozdenkoaa studyofthepossibilityofapplicationofacousticspectroscopyindairyproducts AT gvozdenkoaa studyofthepossibilityofapplicationofacousticspectroscopyindairyproducts AT maglakelidzedg studyofthepossibilityofapplicationofacousticspectroscopyindairyproducts AT maglakelidzedg studyofthepossibilityofapplicationofacousticspectroscopyindairyproducts
_version_	1760602093119340544

Study of the possibility of application of acoustic spectroscopy in dairy products

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