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.
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.
| № | Muallifning F.I.Sh. | Lavozimi | Tashkilot nomi |
|---|---|---|---|
| 1 | Sultanova .A. | Deputy Mayor | Deputy Mayor of Tashkent City, Tashkent city |
| 2 | Mukhiddinov Q.A. | Scientific researcher | Tashkent State Technical University |
| 3 | Usenov A. . | Associate Professor | Tashkent State Technical University |
| № | Havola nomi |
|---|---|
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