PDF(Pubmed)
Abstract：
Drying is an important preservation method of casein. Traditional natural draining and drying processes have low efficiency, long processing time, and poor product quality, which urgently need to be improved. This study investigated the effects of pre-dehydration intensities (30 N 30 min (PreD1) and 50 N 30 min (PreD2)) and drying methods (including pulsed vacuum drying (PVD), infrared drying (IRD), and hot air drying (HAD)) on the drying kinetics, drying modeling, and quality of yak milk casein. These findings reveal that PreD2 and PVD both had a positive impact on shortening the drying time. Compared to other combined treatments, PreD2-PVD had the shortest drying time of 6 h. The Midilli-Kucuk mathematical model effectively predicted the drying of casein. The yak milk casein powder treated with PreD2-PVD possessed a higher content of gross compositions, superior color, lower levels of fat oxidation and 5-hydroxymethylfurfural (5-HMF), and higher emulsifying activity index (EAI) and emulsion stability index (ESI) values. Overall, combining pre-dehydration with PVD proved effective in improving the drying rate and maintaining a good quality of yak milk casein, showing promising potential for industrial applications.
摘要：
干燥是酪蛋白的重要保存方法。传统的自然排水和干燥工艺效率低，处理时间长,产品质量差，迫切需要改进。本研究调查了预脱水强度（30N30min（PreD1）和50N30min（PreD2））和干燥方法（包括脉冲真空干燥（PVD），红外干燥（IRD），和热空气干燥(HAD))对干燥动力学的影响，干燥建模,牦牛乳酪蛋白的质量。这些发现表明，PreD2和PVD都对缩短干燥时间有积极影响。与其他联合治疗相比，PreD2-PVD的最短干燥时间为6h。Midilli-Kucuk数学模型有效地预测了酪蛋白的干燥。用PreD2-PVD处理的牦牛乳酪蛋白粉具有较高的总成分含量，颜色优越,较低水平的脂肪氧化和5-羟甲基糠醛（5-HMF），乳化活性指数(EAI)和乳化稳固性指数(ESI)值较高。总的来说,结合预脱水与PVD被证明有效地提高干燥速率和保持牦牛乳酪蛋白的良好质量，显示出有希望的工业应用潜力。
