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MILK CONCENTRATION BY DIRECT CONTACT HEAT EXCHANGE (1986)

ZAIDA, A. H. ; SARMA, S. C. ; GROVER, P. D. ; [et al.]

Oxford, UK : Blackwell Publishing Ltd

Journal of food process engineering 9 (1986), S. 0

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ISSN: 1745-4530

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Process Engineering, Biotechnology, Nutrition Technology

Notes: Milk was concentrated from 9% T.S. to 50% T.S. in batches by direct injection of hot air/nitrogen. the rates of evaporation were found satisfactory. Process was found energy efficient with thermal economy of 1.49 which approximates to that of a double effect evaporator. Inspite of high gas temperature (120 – 140°C) the bulk temperature of milk did not exceed 40°C which is advantageous from a nutritional view point. Lower processing temperature did not adversely affect the bacterial growth and it remained within permissible limit.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1745-4530.1986.tb00117.x

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