Datir Rupesh Prabhudas, Ravindra Menon Rekha, Manjunatha M, Sharma Monika
Dairy Engineering Section, SRS, ICAR-National Dairy Research Institute, Bengaluru, India.
College of Agriculture Engineering, GKVK, UAS, Bengaluru, India.
J Food Sci Technol. 2021 Apr;58(4):1389-1400. doi: 10.1007/s13197-020-04650-9. Epub 2020 Jul 21.
Recombined milk (RM) can be prepared by blending of butteroil, skim milk powder and water and used for variety of purposes in dairy industry. The present work was undertaken to investigate the feasibility of a custom designed and fabricated universal disperser unit for the preparation of recombined milk. Water, SMP and butteroil were used to manufacture the recombined milk. Three levels of fat viz 1.5%, 3.0% and 4.5% were evaluated to study the effect of fat content on the recombination efficiency of the universal disperser using a high shear saw tooth impeller to impart the required shear and disperse the fat in water-SMP matrix to form a stable emulsion. Two independent parameters i.e. temperature at three different levels (20, 35 and 50 °C) and impeller speed (10,000, 15,000 and 20,000 rpm) were selected for the study. All operations were carried out in heating cum process vessel having working capacity of 3 L. The efficiency of the operation was judged based on the dependent parameters namely, mixing time, mixing index, creaming index, power consumption and overall acceptability. Experiments were designed as per RSM in Design Expert V.10.0 software and results obtained were optimized and predicted solutions were compared with observed data. From the study, the optimal combinations for preparation of recombined milk were obtained as 1.5% Fat RM (17,820 rpm, 48 °C), 3.0% Fat RM (15,701 rpm, 48 °C) and 4.5% Fat RM (15,459 rpm, 48 °C).
重组乳（RM）可以通过混合乳脂肪、脱脂奶粉和水来制备，并用于乳制品行业的各种用途。本研究旨在探讨定制设计和制造的通用分散器单元用于制备重组乳的可行性。用水、脱脂奶粉和乳脂肪来制造重组乳。评估了1.5%、3.0%和4.5%三个脂肪水平，以研究脂肪含量对通用分散器重组效率的影响，使用高剪切锯齿叶轮施加所需的剪切力，并将脂肪分散在水 - 脱脂奶粉基质中以形成稳定的乳液。选择了两个独立参数，即三个不同水平（20、35和50°C）的温度和叶轮速度（10,000、15,000和20,000转/分钟）进行研究。所有操作均在工作容量为3升的加热兼加工容器中进行。根据混合时间、混合指数、乳析指数、功耗和总体可接受性等相关参数来判断操作效率。实验按照Design Expert V.10.0软件中的响应曲面法（RSM）进行设计，对获得的结果进行优化，并将预测的解决方案与观测数据进行比较。通过该研究，获得了制备重组乳的最佳组合，即1.5%脂肪重组乳（17,820转/分钟，48°C）、3.0%脂肪重组乳（15,701转/分钟，48°C）和4.5%脂肪重组乳（15,459转/分钟，48°C）。
