Innovative Approach to Electrical Processing of Dairy Drinks

Abstract

The article describes in detail the mechanism of the treatment of dairy beverages using diaphragm cell. The aim of this work is to improve the quality of milk beverages by reducing titratable acidity and redox potential (ORP) due to processing in the field of electric current in a cathode chamber of a diaphragm electrolytic cell processing. For carrying out experimental researches we selected a sample of dairy drink (kefir) (330 ml with fat content of 1 %) of production of LLC «Lyubimy Gorod», Kamyshin, the Volgograd region and 660 ml of an electrolyte solution of Na₂SO₄ concentration 1g/l. For experimental studies we selected a sample of yoghurt (330 ml) (manufacturer «Cow from Korenovka» Krasnodar Krai) TU 9222-1001-00419795-14. For laboratory studies, fermented milk drinks had been heated to a temperature of from 20 to 25 °C. Electroprocessing of milk beverages was carried out on the installation «MELESTA» (Ufa) with the diaphragm cell and rectifier with improved elements. The comparison of active acidity pH and ORP, mV, relative to the silver chloride electrode was carried out with the help of «Nitron» ionomer (Russia). As a result of the carried out researches sour - milk drinks (kefir-and yoghurt-catholyte) having higher qualities in comparison with received on standard technology are received.