354 

 

Journal homepage: www.fia.usv.ro/fiajournal 
Journal of Faculty of Food Engineering,  

Ştefan cel Mare University of Suceava, Romania  
Volume XIII, Issue 4- 2014, pag. 354  - 359 

 
 

TECHNOLOGICAL FEATURES OF COMBINING CONDENSED CANNED MILK 

WITH SUGAR AND FRUIT-BERRY SYRUPS DURING PROCESSING 

 
Natalija Valeriivna RYABOKON1, *Dmitro Viktorovich RINDYUK1,  

Maksim Sergiyovuch SHPAK1, Kseniya Romanivna KOMISAR1 
 

1National University of Food Technologies, Kiev, Ukraine 
Rel_dv@ukr.net  

*Corresponding author 
Received November 29th 2014, accepted December 29th 2014 

 
 

Abstract: A mathematical model of combining milk and plant products was built on the basis of 
dependency of mass fraction of solids condensed canned milk (CCM).with sugar and FBS of mass 
fraction of solids milk-sugar mixture and the temperature of intensified lactose crystallization. Taking 
into consideration the rheological characteristics and constructive-technological parameters, the 
degree of homogeneity consistency and duration of formation of condensed milk with sugar and fruit-
berry syrup "cranberry-blueberry" were studied. 
 
Keywords: condensed canned milk with sugar, milk-sugar base, fruit-berry syrup, mathematical 
model, homogeneity, duration. 
 
 
1. Introduction 
 

 
 

Dairy industry in Ukraine is characterized 
by a monotonous assortment; finished 
products are unbalanced with high content 
of calories. Such development is contrary 
to the newest industry food concepts, does 
not meet the needs of the modern 
consumer [1, 2]. 
Today, scientists and researchers are 
searching new ways and methods of the 
changing nature of food while preserving 
the fresh and natural raw materials; 
ensuring rational, balanced products 
according to the physiological needs of the 
human body. 
A.G. Galstyan, L. V. Golubeva, K. K. 
Polyansky, I. A. Radayeva, L. V. 
Chekulayeva, and others [1] at different 
times were engaged in development and 
improvement of technologies and structure 
of CCM.  

After detailed literature analysis, the 
authors recommended to review two 
possible ways of dynamic development of 
dairy industry: creating new types of 
specialized canned milk; improving and 
developing of technologies of canned milk 
with wider assortment and with new 
combinations of new components and 
adding of taste aromatic substances. At the 
same time, the proposed development of 
the industry using new raw material is 
more efficient because it does not limit the 
needs of people of all categories and a 
wide audience of consumers. 
It was identified that usage of non-
traditional raw materials of plant origin in 
CCM, such as fruit-berry syrup (FBS), will 
allow to create products of combined 
carbohydrate composition with reduced 
glycemic, with improved and stable quality 
characteristics during storage [3, 4, 5].  



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XIII, Issue 4  – 2014 

 

Na t a l i j a  Va l e r i i vna  RY AB O K O N,  Dmi t r o Vi kt or o vi c h RI N DY UK ,  M a ks i m  Se r g i y o vuc h  SH P AK ,  
K s e ni ya  R o ma ni vna  K O M I SAR,  T ec h n o l o g i c a l  f e a t u r es  o f  c o mb i n a t i o n  d u r i n g  p r o d u c t i o n  o f  
c o n d en s ed  c a n n ed  mi l k  wi t h  s u g a r  a n d  f r u i t - b er r y  s y r up s ,   Volume XIII, Issue 4 – 2014, pag. 354 – 359 

355 

 

It also will help producers to diversify taste 
range of products, expand the sphere of 
using CCM (in the confectionery industry - 
as fillers in catering organizations – as 
filler like "topping").  
But the production of condensed canned 
milk with sugar and fruit-berry fillings has 
several features which are affected by 
different physico-chemical properties of 
two environments: milk-sugar base (MSB) 
and FBS ("cranberry-blueberry", 
"rosehips-hawthorn", "rosehips-ehinatseya-
mint"). 
Therefore, further in the work  
experimental study of combining 
operations, the parameters of which 
primarily depends on the mass fraction of 
solids milk and plant base’s; temperature 
crystallization of lactose; quality and 
duration of cooling milk and sugar 
environment; structural and technological 
conditions combination MSB with FBS is 
presented. 
 
2. Material and methods  
 
According to classical technology milk-
sugar mixture is concentrated to a mass 
fraction of solids 71...72%, due to the fact 
that during the cooling product thickens at 
0,088% with a decrease of 1 ° C, ie on the 
3-3.5% overall [1]. 
Thickening of MSB in the production of 
CCM with sugar and FBS cannot be made 
on the same principle as the mass fraction 
of FBS solids in accordance with 
experimental results are 67...70%. With 
this purpose influence of mass fraction of 
solids milk-sugar mixture and fruit-berry 
syrup on the mass fraction of solids in 
products was determined. 
Milk-sugar mixture was thickened to the 
state of dry matter content of 70...76%, and 

after cooling (20 °C) to its composition 
contributed 15% of fruit-berry syrup with 
solids mass fraction not less than 69%. 
Table 1 shows the results of the 
experiment. 

Table 1  
Dependence the mass fraction of solids CCM 
with sugar and FBS of mass fraction of solids 

milk-sugar mixture 
 

No. 

Mass 
fraction 
solids of 

milk-sugar 
mixture, % 

Mass 
fraction 
solids of 
cooled 

milk-sugar 
mixture, % 

Mass 
fraction 
solids of 

CCM with 
sugar and 
FBS, % 

1 70 73 69 
2 71 74 70 
3 72 76 72 
4 73 77 73 
5 74 78 74 
6 75 79 74 
7 76 80 76 

 
Analysis of the data shows that the adding 
of FBS to the milk-sugar mixture that 
thickens to 70...72% of solids as required 
by classical technology of CCM, leads to 
appearing of defects of "liquid 
consistency" and production of finished 
product with irregular quality 
characteristics. 
Thickening of milk-sugar base to the mass 
fraction of solids over 75% resulted in loss 
of fluidity of final products that is 
explained by the increase of protein 
content in the mixture.  
As it is known, under these conditions, 
particles of casein-calcium-phosphate 
complex are converged, due to which there 
appear conditions for coagulation of 
protein [1] and as a result, an abrupt 
increase in viscosity, which is 
unacceptable.  



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XIII, Issue 4  – 2014 

 

Na t a l i j a  Va l e r i i vna  RY AB O K O N,  Dmi t r o Vi kt or o vi c h RI N DY UK ,  M a ks i m  Se r g i y o vuc h  SH P AK ,  
K s e ni ya  R o ma ni vna  K O M I SAR,  T ec h n o l o g i c a l  f e a t u r es  o f  c o mb i n a t i o n  d u r i n g  p r o d u c t i o n  o f  
c o n d en s ed  c a n n ed  mi l k  wi t h  s u g a r  a n d  f r u i t - b er r y  s y r up s ,   Volume XIII, Issue 4 – 2014, pag. 354 – 359 

356 

 

Consequently, to obtain CCM with sugar 
and FBS with standard indicators milk-
sugar mixture it is recommended 
thickening for mass fraction of solids 74 - 
75%. 
At the next stage of work conditions to 
adequately process the lactose 
crystallization during cooling were 
specified. Since in CCM with sugar and 
FBS lactose concentration decreased to 
22.1 - 22.6% comparing with the classical 
CCM with sugar need to establish 
intensified crystallization temperature of 
lactose appeared. 
In condensed milk with sugar lactose is 
crystallized according to the kinetic 
molecular theory in two stages: at the first 
stage emergence of centers of 
crystallization happens, at the second - 
increase of crystals quantity appears [1, 2]. 

Therefore, in a heterogeneous formation 
mechanism of germs seed is needed for 
basic surface crystallization. In the role of 
seed in industrial conditions refined 
crystalline lactose is used, content of which 
is 0.02% of the weight of the product [3]. 
According to the schedule of the Hudson 
(Fig.1) temperature of intensified 
crystallization of lactose in the investigated 
samples of condensed canned milk with 
sugar and selected fruit-berry syrups was 
determined. For investigated samples of 
milk-sugar base condensed milk with sugar 
and various FBS "lactose number" was 
calculated (formula 1). Received values 
were compared with lactose number of 
classic sweetened condensed milk. 

l.n (100L ) / (L W )pr pr prL        (1) 
 

 

 
Fig.1. Temperature of lactose intensified crystallization in CCM with sugar and FBS on schedule of the 

Hudson 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XIII, Issue 4  – 2014 

 

Na t a l i j a  Va l e r i i vna  RY AB O K O N,  Dmi t r o Vi kt or o vi c h RI N DY UK ,  M a ks i m  Se r g i y o vuc h  SH P AK ,  
K s e ni ya  R o ma ni vna  K O M I SAR,  T ec h n o l o g i c a l  f e a t u r es  o f  c o mb i n a t i o n  d u r i n g  p r o d u c t i o n  o f  
c o n d en s ed  c a n n ed  mi l k  wi t h  s u g a r  a n d  f r u i t - b er r y  s y r up s ,   Volume XIII, Issue 4 – 2014, pag. 354 – 359 

357 

 

It was established "lactose number" for 
model samples: 
- Condensed milk with sugar: 

l.nL (100 12.3) / (12.5 26) 33.4%      
- Condensed milk with sugar and FBS 
"cranberry-blueberry": 

l.nL (100 12.3) / (8.59 22.5) 39.5%     
- Condensed milk with sugar and FBS 
"rosehips-hawthorn ": 

l.nL (100 12.3) / (8.6 23) 38.9%     
- Condensed milk with sugar and FBS 
"rosehips-echinacea-mint": 

l.nL (100 12.3) / (8.64 23) 38.8%     
Via graph it was determined that 
intensified temperature of lactose 
crystallization for condensed canned milk 
with sugar and fruit-berry syrups should be 
37...38 °C. while in the classic technology 
the temperature is 30...34 °C [6]. 
It was established that the adding of the 
seed at temperature treatment of 37...38 °C 
will allow a complete crystallization of 
lactose that will prevent the appearing of 
large crystals with size bigger than 15 
microns. 
 
3. Results and discussion 
 
In order to ensure adequate crystal 
formation in the CCM with sugar and FBS 
further it  was necessary to investigate the 
process of combining MSB cooled to a 
temperature of 20...22 °C with fruit-berry 
syrup. For this purpose based on software 
complex FlowVision. the mathematical 
model of combining milk and herbal 
products was constructed. 
Since used higher FBS have similar 
rheological and physic-chemical 
characteristics. further studies performed 
on the example of CCM with sugar and 
FBS "cranberry blueberry." A 

mathematical model based on the 
dependencies described below [7. 8. 9]: 
- Navier-Stokes equation: 

1
( ) ( )

( ) (1 )

t

hydT

V P
V V

t

V V g

 
 



 
      



      
 (2)

 

- Flow continuity equations 
0V ;   (3) 

where V - the vector of relative velocity. 
m/s; t - time. s; P - relative pressure. Pa; 
 - density. kg/m3; µ. µt - respectively 
dynamic and turbulent viscosity. Pa·s; 

hyd  - hydrostatic density. kg/m
3; g  - 

Vector force of gravity. m / s2. 
The model of raw materials movements is 
based on usage of k - ε turbulence model 
of the first circuit. within use of which for 
locking system it is required to get the 
formula for the coefficient of eddy 
viscosity t. 
Today for achieving of this goal the so-
called two-parameter model is used most 
frequently. They are called two parameters 
since t of these models is defined via two 
parameters. which are solved via additional 
differential equations in partial derivatives. 
The equation for the turbulent viscosity has 
the form: 

2
С 


 


    (4) 

Model also includes equations for the 
turbulent energy k and dissipation rate of 
turbulent energy ε: 

( k)
( )

k

d
Vk k G

dt



 

   


             
  (5) 

 

2

1 2

( )
( )

d
V G

dt

C G C
k k








 
     



 
 

             



 (6) 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XIII, Issue 4  – 2014 

 

Na t a l i j a  Va l e r i i vna  RY AB O K O N,  Dmi t r o Vi kt or o vi c h RI N DY UK ,  M a ks i m  Se r g i y o vuc h  SH P AK ,  
K s e ni ya  R o ma ni vna  K O M I SAR,  T ec h n o l o g i c a l  f e a t u r es  o f  c o mb i n a t i o n  d u r i n g  p r o d u c t i o n  o f  
c o n d en s ed  c a n n ed  mi l k  wi t h  s u g a r  a n d  f r u i t - b er r y  s y r up s ,   Volume XIII, Issue 4 – 2014, pag. 354 – 359 

358 

 

where below mentioned expression is 
indicated by G: 

2
; ;

3
i

ij ij ij ij
j

dV
G D D S V

dx 





       

ji
ij

j i

dVdV
S

dx dx
   

Where the value of the parameter is: σk=1; 
σε=1.3; Сµ=0.09; С1=1.44; С2=1.92. 
Transferring mixing components is solved 
via equation of convection - diffusion 
transfer: 

1
( )

C C

dC
VC C

d S S


 
 

  
       

  
  (7) 

where C - concentration of the substance; 
Sc - Schmidt number. 
The equation of transfer of filling function 
F has the form: 

0
F

V F
t


  


.   (8) 

Via usage of developed mathematical 
model combining of two environments 
"condensed milk-sugar base – fruit-berry 
syrup" comprehensive experimental and 
theoretical studies were done. As limiting 
(output) of data in real production 
conditions rheological properties were 
selected (density. viscosity. mass fraction 
of solids) and were chosen construction-
technological parameters (volume. shape 
and design of the vacuum mold. the speed 
scraping like rotary body). 
The results are presented in the form of 
field distribution uniformity consistency of 
milk- plant environment in a vacuum 
crystallizer Fig. 2. 

 

  
  

a. b. c. d. 
 

Fig. 2. Change of homogeneity of milk-plant consistency of protection in time:  
a) 10 seconds; b) 150 seconds; a) 300 seconds; d) 700 seconds. 

 
On figure 2 gradient filling of process 
combining milk-sugar base with fruit-berry 
syrup "cranberry-blueberry" is shown 
which allows to state the following: 
scraper agitator speed of 16 rev / min. 
provides a combination of two 

environments for 11.7 min to form a 
uniform consistency virtually all volume of 
vacuum crystallizer. Heterogeneity 
consistency was observed in a conical 
piece of equipment to which does not get 
scraper agitator. For leveling consistency 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XIII, Issue 4  – 2014 

 

Na t a l i j a  Va l e r i i vna  RY AB O K O N,  Dmi t r o Vi kt or o vi c h RI N DY UK ,  M a ks i m  Se r g i y o vuc h  SH P AK ,  
K s e ni ya  R o ma ni vna  K O M I SAR,  T ec h n o l o g i c a l  f e a t u r es  o f  c o mb i n a t i o n  d u r i n g  p r o d u c t i o n  o f  
c o n d en s ed  c a n n ed  mi l k  wi t h  s u g a r  a n d  f r u i t - b er r y  s y r up s ,   Volume XIII, Issue 4 – 2014, pag. 354 – 359 

359 

 

for the whole mass authors the process of 
creating CCM with sugar and FBS in time 
was studied. Analysis of Fig. 3 showed that 
the combination of milk-sugar and plant 
basis to form the final product in an 
amount of 99.17% lasts for 17 minutes. At 
the same time in classic technology for 
CCM with sugar and fillers (coffee. cocoa. 
chicory) a similar process lasts 20 minutes. 
0.83% of the total weight accounted for 
inhomogeneous systems that are not 
available for mixing through the adhesive 
properties of CCM and designed features 
of vacuum crystallizer. 
 

 
Fig. 3. The duration of the formation condensed milk 

with sugar and fruit-berry syrup "cranberry-
blueberry" in a vacuum crystallizer 

 

4. Conclusion 
 
Summarizing the above mentioned 
information we can conclude that the 
adding of fruit-berry syrups to condensed 
canned milk promotes expansion of the 
range; increase biological value of 
products for vitamins and minerals; to 
savings of raw milk by 30%.  
Correctly done processes of cooling and 
combining of MSB and FBS with 
simultaneous reduction of process time for 
17 % ensures energy conservation for dairy 
industry enterprises.  
 
5. References 
[1] SEMIPYATNY VK, Production System in 
Milk Industry, Semipyatny VK. Malova TI. 
Karapetyan VV, Dairy industry. - 2014. - № 4. - pp 
42 - 43. 
[2] SKORCHENKO T., PUKHLYAK A.. 
RYABOKON N.,. Patent for a useful model 
#56598 MPK (2011) A23C9/00. Method dandified 
canned milk with fruit fillings.  
[3] HERRINGTON B. L., Some physic-chemical 
properties of lactose., The spontaneous 
crystallization of supersaturated solutions of lactose  

B. L. Herrington, Journal of Dairy Science. 2000. – 
Vol. 17. P. 501–518. 
[4] U.S. Patent 2007/0020368 Al. low glycemic. 
high fiber composition of all natural compounds 
that provides a sweet flavor profile for use in foods. 
beverages or as a sugar substitutes. Sugar sense inc. 
#, MAIULLO D.A.. MALETTO P.S.. PALAT H. 
W.  25.01.2007. 
[5] HEILBRONN L., The effect of high- and low-
glycemic index energy restricted diets on plasma 
lipid and glucose profiles in type 2 diabetic subjects 
with varying glycemic control: Translation from 
English by Heilbronn L.. Noakes M. Clifton P.. p. 
120. (2002). 
[6] SHEVCHUK V. B. GNEZDILOVA A. I , 
Temperatures seeding in the crystallization of 
lactose in the condensed milk with sugar, 
Proceedings of the universities. - 2005. - № 1. - S. 
68-70. 
[7] GAUSIER. S. & BONNET. M. A k-ε model 
for turbulent mixing in shock-tube flows induced 
by RayleighTaylor instability. Physics of Fluids A. 
vol.2. No 9. pp. 1685-1694. 1990. 
[8] YOUNG. Y. N. , TUFO H., DUBEY.A., 
ROSNER R., On miscible Rayleigh-Taylor 
instability: two and three dimensions. Journal of 
Fluid Mechanics. Vol. 447. pp. 377- 408. 2001. 
[9] KUCHERENKO YU.A. et al, . Experimental 
investigation into the evolution of turbulent mixing 
of gases by using the OSA facility. Laser and 
Particle Beams. Vol. 21. pp. 389-392. 2003.