STRUCTURE AND PRINCIPLE OF OPERATION OF THE VIBRATIONAL PRESSING AND DEHYDRATION UNIT FOR SEMI-SOFT CHEESE

Admin bo'lib kirish (www.admin.slib.uz)

Tizim sinov (TEST) rejimida ishlamoqda! Murojat uchun @slib_support

Eski talqinga o'tish link

7 ноябр 2025

Asosiy til:Ingliz

STRUCTURE AND PRINCIPLE OF OPERATION OF THE VIBRATIONAL PRESSING AND DEHYDRATION UNIT FOR SEMI-SOFT CHEESE

Fan yo'nalishi:

690d9e3c3f205.pdf

PDF

Technical science and innovation

Maqola chop etish see more

MAQOLA ANNOTATSIYASI

This paper investigates the structural design and operational principles of a vibrational pressing and dehydration unit developed for semi – soft cheese production. The equipment is engineered to optimize whey expulsion and moisture uniformity in curd blocks by combining mechanical pressure with controlled vibration. The unit comprises a stainless – steel vibrating chamber, drainage plates with micro – perforations, and an adjustable frequency–amplitude control system. Vibrations in the range of 20–60 Hz are applied during pressing, promoting more efficient capillary flow and enhancing the separation of whey from curd particles. The process ensures uniform density and texture across the cheese mass, minimizing defects such as excessive porosity or uneven moisture distribution. Comparative trials demonstrated that vibrational pressing decreases pressing time by 20–30%, improves dehydration uniformity by up to 15%, and maintains higher nutritional and sensory quality compared with traditional static pressing. The results highlight the potential of vibration – assisted pressing technology to modernize cheese – making processes, ensuring higher yield and consistent quality in industrial applications.

MUALIFLAR

Teglar

# dehydration# Vibrational pressing# semi – soft cheese# whey removal# curd structure

Maqolani baholang

0

0 ta

Maqola idintifikatorlari

ROI:

https://eroi.uz/11.0008/A1125-0013

DOI:

Mavjud emas

Foydalanilgan adabiyotlar

1. Onopriyko A V, Khramtsov A G and Onopriyko V A Swart P 2004 DAIRY PRODUCTION 23 106 2. Boukria O, El Hadrami E M, Sameen A, Sahar A, Khan S, Safarov J, Sultanova Sh, Leriche F and Aït – Kaddour A 2020 Foods, 9(10) 1722 P.1 – 19. doi:10.3390/foods9111722 3. Mukhiddinov Q A, Alimova D K, Safarov J E, Sultanova Sh A and Aït – Kaddour A 2021 IOP Conf. Series: Earth and Environmental Science 868 012046: doi:10.1088/1755 – 1315/868/1/012046 4. https://cheesemaking.com.au/using – a – brine – to – add – salt/ 5. Jacquot S, Karoui R, Abbas Kh, Lebecque A, Bord C and Ait – Kaddour A 2014 International Journal of Food Properties 18:1 213 – 230

6. Q.A. Mukhiddinov., J.E. Safarov., Sh.A. Sultanova., A. Aït – Kaddour. The procces for production of ricotta cheese Republican Scientific and Practical Conference. “Actual problems of industrial engineering”, 2020 7. Muir, D.D., Tamime, A.Y. 2001. Liquid milk, (In), Mechanisation and Automation in Dairy Technology, Tamime, A.Y. and Law, B.A., eds, Sheffield Academic Press, Sheffield. pp. 53–93 8. Karagil, F. 2006. Effect of Traditional Starter Cultures on Quality of Cheese. Middle East Technical University, Graduate School of Natural and Applied Science Thesis, 75s

9. Cilliers F P, Pieter Gouws A, Koutchma T, Engelbrecht Y, Adriaanse C, Swart P 2014 Innovative Food Science and Emerging Technologies 23 94–106. 10. Boukria O, El Hadrami E M, Sameen A, Sahar A, Khan S, Safarov J, Sultanova Sh, Leriche F and Aït – Kaddour A 2020 Foods, 9(11) 1722. 11. Loudiyi M, Karoui R, Rutledge D N, Lavigne R, Montel M C, Aït – Kaddour A 2017 International Dairy Journal, 73 116 – 127. 12. Monitoring Moisture, Fat, and Protein in Cheese Products Retrieved from: http://www.azom.com/article.aspx?ArticleID=15997?

13. Jacquot S, Karoui R, Abbas Kh, Lebecque A, Bord C, Ait – Kaddour A 2014 International Journal of Food Properties 18:1 213 – 230. 14. Cilliers F P, Pieter Gouws A, Koutchma T, Engelbrecht Y, Adriaanse C, Swart P 2014 Innovative Food Science and Emerging Technologies 23 94–106.

15. Xiaochun Zheng and Xuewei Shi, 2021 Bin Wang Front Microbiol.2021; 12: 703284. 16. Saad Suhila A, EL – Mahdi Laila D, Awad R A and Hassan Z M R 2016 International Journal of Dairy Science 11, 52 – 60