Technological bases for vacuum concentrating of milk whey

Technological features of whey concentrating based on the thermoradiation vacuum dewatering method with the aim to obtain high quality concentrates with mass fraction of solids up to 40 % at the lowest energy consumption have been studied. The data about changes in water content depending on forms of bounds during dehydration at the thermoradiation heating were received. The main regularities of water evaporation with substantiation of rational regimes of organization of the concentration process have been found. Kinetics of the infrared vacuum dehydration of whey has been studied that allows to manage duration of the process until the desired concentration of solids. Chemical composition, physical-chemical and organoleptic characteristics of whey concentrates depending on the degree of concentration have been determined. Shelf lives were scientifically substantiated and recipes for production of whey products based on the concentrates (fresh and fermented drinks, jelly, yogurt) were developed.

concentration, whey, vacuum dehydration, infrared rays, solids concentration, native properties, whey products