PROCESS FOR DRYING OF WHOLE WHEY IN SEMI-INDUSTRIAL SCALE

• Autor(a) principal: Perrone, Ítalo Tuler
• Data de Publicação: 2013
• Outros Autores: Carvalho, Antônio Fernandes de, Pereira, João Pablo Fortes, Renhe, Isis Rodrigues Toledo, Pereira, Danielle Braga Chelini
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/171
• topic: dairy product, dried, process.; lácteo; desidratado; processamento.

In this work was studied the optimization of the technological parameters applied in the concentration and drying stages of whole whey powder production in semi-industrial scale. The analyzed parameters were the final total solids content of the whole concentrated whey, the temperatures of the life steam, the whey preheating temperature, the evaporation rate at the evaporator, the difference between the temperatures of the vapor and the whey during evaporation, and, the temperatures of the inlet and the outlet airs of the dryer system. From the optimized parameters was possible the production of concentrated and dried whole whey in semiindustrial scale production. The whole whey powders shows 16 times more fat content than the commercial skin whey powders and water activity value close to the recommended in the literature. The obtained powder in semi-industrial scale can be apply in the food industry as a source of proteins, lactose and dairy fat.