Effects of cheese components on the dehydration process under reduced pressure

This work is aimed at studying the effect of the content of various components of cheeses on the process of vacuum dehydration. It has been established that with an increase in the mass fraction of fat in dry matter from 10 to 20%, the duration of dehydration is increased by 4%. With a further increase in the mass fraction of fat from 20 to 50, the drying time is increased by an additional 54%. It was found that for cheeses in the range of mass fraction of fat in dry matter from 10 to 50%, a change in the mass fraction of fat by 1% changes the duration of dehydration by 4.25 minutes and the drying rate by 0.0065%/min. It was found that, with an increase in the concentration of table salt at the same mass fraction of cheese moisture, 53-55%, a decrease in the rate of dehydration is observed. In a period of constant drying rate with the concentration of common salt 1% drying rate is 0.98%/min; 2% - 0.8%/min; 3% - 0.72%/min; 4% - 0.54%/min. The value of water activity in cheese has been investigated. It was found that with an increase in the concentration of table salt from 1 to 4%, the water activity of the cheese before drying changes by 0.131; after drying - by 0.174.

dehydration, cheese