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FREEZE CONCENTRATION OF DAIRY PRODUCTS IMPROVES ENERGY EFFICIENCY.

Type of article: Article

Summary

PRELIMINARY TESTS HAVE DEMONSTRATED THAT RECONSTITUTED FREEZE CONCENTRATED MILK WAS CREAMIER AND SMOOTHER THAN FRESH MILK AND COMPETITIVE WITH THERMAL EVAPORATIVE PROCESSES. SPRAY DRIED POWDERS FROM FREEZE CONCENTRATES WERE ALSO SUPERIOR. FURTHER DEVELOPMENTS IN HEAT RECOVERY, IMPROVED CRYSTAL GROWTH AND MORE EFFICIENT REFRIGERATION SYSTEMS ARE NECESSARY IF FREEZING IS TO BECOME THE DOMINANT SYSTEM IN THE DAIRY INDUSTRY. G.R.S.

Details

  • Original title: FREEZE CONCENTRATION OF DAIRY PRODUCTS IMPROVES ENERGY EFFICIENCY.
  • Record ID : 1990-2450
  • Languages: English
  • Source: Food Eng. int. - vol. 14 - n. 10
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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