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Potentiel de la concentration par congélation assistée sous vide appliquée au lactosérum du fromage.

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

Numéro : 126

Auteurs : HERNÁNDEZ E., GIL N., QUINTEROS G., BLANCO M., SAMSURI S., AINI AMRAN N.

Résumé

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.

Documents disponibles

Format PDF

Pages : 7

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Potential of the vacuum-assisted freeze concentration applied to the cheese whey.
  • Identifiant de la fiche : 30028097
  • Langues : Anglais
  • Source : X Congreso Ibérico y VIII Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2020.
  • Date d'édition : 11/11/2020

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