Progressive freeze concentration of skimmed milk in an agitated vessel: Effect of the coolant temperature and stirring rate on process performance
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Isabella de Bona Muñoz [2] ; Ariadna Rubio [1] ; Mónica Blanco Abellán ; Mercé Raventós ; Eduard Hernández ; Elane Schwinden Prudêncio
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[1] Universitat Politècnica de Catalunya
Universitat Politècnica de Catalunya
Barcelona, España
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[2] Food Science and Technology Department, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
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- Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 25, Nº 2, 2019, págs. 150-159
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
The aim of this study was to investigate the freeze-concentration of skimmed milk by a progressive freeze concentration process. The progressive freeze concentration procedure was performed at three different temperatures (−5, −10, and −15 ℃) and stirring rates (0, 500, and 1000 r/min). The solids concentration was determined and used for calculations of the efficiency of the process, concentrated yield, and experimental results validation. A general linear model was applied to determine the influence of the two factors studied, namely coolant temperature and agitation speed. In all tests, it was possible to concentrated skimmed milk with total solids content higher (P < 0.05) than ultra-high temperature skimmed milk. The highest concentration (P < 0.05) was achieved at low coolant temperature (−15 ℃) and high agitation speed (1000 r/min). The coolant temperature and the stirring rate both had a significant effect (P < 0.05) on the results of efficiency of the process and concentrated yield. Nevertheless, the parameter that showed the most significant effect in our study was the stirring rate. The tests presented a good fit since the root mean square values were below 25%. The freezing point temperatures of the concentrated milk fractions were lower than that of skimmed milk. Finally, the best-operating conditions in our study were achieved using a high coolant temperature (−5 ℃) and high mechanical stirring (1000 r/min), which was also the variable with the lowest (P < 0.05) retention of solids in the ice fraction. In our study, the progressive freeze concentration technique showed promise as an alternative for the dairy industry since it makes the development of new dairy products possible.
