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Desorption Isotherms of the Koumiss and Shubat Clots Enriched by Various Additives

Author

Listed:
  • Azret Shingisov
  • Ravshanbek Alibekov
  • Zeinep Nurseitova
  • Gulbagi Orymbetova
  • Gulzhan Kantureeva
  • Elvira Mailybaeva

Abstract

The fermented mare’s milk – Koumiss and camel’s milk – Shubat are traditional national dairy products in Kazakh cuisine. Concentrated dairy products in the form of clots have a quantity content of useful chemical compounds. In the presented study it was investigated the desorption isotherms of the koumiss and shubat clots enriched by vegetative additives. It was established, that the interface between weakly and strongly bound moisture can be- for the koumiss clots enriched by juices- of a carrot аw =0,56, uх = 0.69 kg/kg; of a pumpkin аw =0,58, uх = 0,80 kg/kg; of a beet аw =0,59, uх = 0,81 kg/kg; as well as for shubat clot, enriched by juices- of a carrot аw =0,62, uх =0,73 kg/kg; of a pumpkin аw =0,65, uх = 0,67 kg/kg and of a beet аw =0,63, uх =0.66 kg/kg.

Suggested Citation

  • Azret Shingisov & Ravshanbek Alibekov & Zeinep Nurseitova & Gulbagi Orymbetova & Gulzhan Kantureeva & Elvira Mailybaeva, 2015. "Desorption Isotherms of the Koumiss and Shubat Clots Enriched by Various Additives," Modern Applied Science, Canadian Center of Science and Education, vol. 9(8), pages 409-409, August.
    • Handle: RePEc:ibn:masjnl:v:9:y:2015:i:8:p:409
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    JEL classification:

    • R00 - Urban, Rural, Regional, Real Estate, and Transportation Economics - - General - - - General
    • Z0 - Other Special Topics - - General

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