Cryoconcentration of curds whey

Cryoconcentration of curds whey The mechanism of the process of concentrating liquid media by freezing moisture has been substantiated. Regime of freezing moisture is characterized by the temperature of the surface of the evaporator crystallizer, screw rotation speed and by the content of soluble substances in concentrating whey. The changes of the concentration ratio, the quantities of freeze-dried ice and of the dissolved substances removed with frozen ice were studied. The increase of initial solids content in curds whey at a constant temperature of evaporator crystallizer nonlinear decreases the multiple of concentration and reduces specific quantity of ice formed on the evaporator surface. Changing the boiling temperature of the refrigerant also causes a nonlinear increase in the specific amount of ice, frozen on the heat exchange surface. With the increase in the average wall temperature of the evaporator, the proportion of solids in the solution obtained during the melting of the ice decreases. The increase in the content of dry substances in the original product and the increase of the frequency of screw rotation of the mold results in the increase of losses of the target components of curds whey at removal of the ice. Increase of the screw pitch leads to increase in the content of dry substances in the solution of melten ice.

curds whey, cryoconcentrating, kinetics regularities