Refrigeration concentrating of curds whey

The process of the refrigerator concentrating of curds whey was investigated by the method of freezing out of moisture in the screw crystallizer of continuous action. Correlations, which clearly reflect a change in the multiplicity of concentration and specific expenditures of energy for conducting of the concentrating process were received. It is shown that the greatest effect on the process of the concentration of curds whey have the temperature of crystallizer wall, frequency of rotation of worm conveyor and the initial content of dry matter in the feeding product. The analysis of the experiments allowed make the conclusion that with increase of the boiling point of refrigerating agent the value of the multiplicity of concentration is monotonously decreasing and expenditures of energy for concentration are reducing simultaneously. In this case, an increase of dry matter content in the initial whey and an increase of the frequency of rotation of the conveyor of crystallizer results in reduction of the value of the multiplicity of concentrating with a simultaneous increase of energy consumption for concentration

curds whey, refrigeration concentration, screw crystallizer