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Potential of the vacuum-assisted freeze concentration applied to the cheese whey.

Number: 126

Author(s) : HERNÁNDEZ E., GIL N., QUINTEROS G., BLANCO M., SAMSURI S., AINI AMRAN N.

Summary

Freeze concentration is considered an emerging technology that allows obtaining high quality organoleptic products, due to the low temperatures employed. In this work the vacuum-assisted freeze concentration of whey was investigated. The effect of the vacuum time (20 and 60 min), the vacuum pressure (10 and 70 kPa) and the initial solids concentration in whey (7.5 and 19ºBrix) were studied. The results obtained show that the three variables significantly affect the parameters analysed: solute yield (Y) and Concentration Index (CI). The best solute yield were obtained at a pressure of 10 kPa, 7.5ºBrix concentration and 60 min of vacuum. For the CI parameter the highest values were given at 10 kPa, 7.5ºBrix and 20 min. It was determined analytically that lactose is preferably concentrated in the liquid phase, which suggests a differential effect according to the type of molecule. The whey treatment by this technique could find several applications in the industry.

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Pages: 7

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Details

  • Original title: Potential of the vacuum-assisted freeze concentration applied to the cheese whey.
  • Record ID : 30028097
  • Languages: English
  • Source: X Congreso Ibérico y VIII Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2020.
  • Publication date: 2020/11/11

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