ОЦЕНКА ИЗМЕНЕНИЯ ВЛАЖНОСТИ МОЛОЧНОЙ ЗАКВАСКИ ПРИ ХОЛОДНОЙ ИНФРАКРАСНОЙ СУШКЕ С ИСПОЛЬЗОВАНИЕМ ФУНКЦИИ ГАУССА

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The article is devoted to the issues of cold infrared drying of milk starter culture. The results of laboratory studies on the determination of the law of changes in the moisture content of the milk starter during its drying are presented. In the article, using the method of correlation and regression analysis, a connection was established between the parameters of the technological process of cold infrared drying of dairy starter cultures, implemented using film electric heaters in a chamber-tray type installation developed by scientists of the Institute of Agroengineering of the South Ural State Agrarian University of Chelyabinsk. Having obtained a graph of the dynamic change in the moisture content of the product, using the Elvis moisture analyzer, the authors were able to estimate the drying end time, establish its relationship with the model parameters with an accuracy of 1 %. The object of the study was selected, the milk starter The First Taste of Detox Menu classic 1 % fat content produced by JSC “Group of Companies “Russian Milk” in Chelyabinsk. The object of the study is a pasty living medium, in the form of a concentrate of bifidobacteria B. Adolescentis, the number of lactic acid microorganisms in which is not less than 1*108 CFU/g, and the number of bifidobacteria is not less than 1*106 CFU/g. Empirically, a high degree of correspondence of the moisture change curve to the unbiased Gaussian function has been established. The research was carried out at the expense of a grant from the Russian Science Foundation No. 24-26-20060, https://rscf.ru/project/24-26-20060.