Selection of the temperature regimes at multi-staged drying of casein

Energy efficiency of the multi-staged drying and quality of dry casein is largely defined by the temperatures regimes of the separate stages. However, existing methods allow determine the range of admissible regimes of the one-stage drying. Applying laws of the chemical kinetics to the processes of physical-chemical transformations in proteins at the heat action, the engineering methodic for determining permissible temperatures regimes of the multistage drying of casein has been worked out. High reliability of the method was supported in practice by approbation of the patented three-staged casein drying.

casein, three-staged drying, mathematical model, regimes of the process