Soro de leite: concentração, cristalização da lactose e secagem

• Autor(a) principal: Perrone, ítalo Tuler
• Data de Publicação: 2010
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/433
• topic: Secagem; Soro; Spray dryer; Drying; Whey; Spray dryer; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS

The objective of this study was to develop the attributes of concentration, crystallization of lactose and spray drying of whole whey in semi industrial scale. The whole whey powder used in this study was concentrated by single stage vacuum plate evaporator and the spray drying was performed at a single stage spray-dryer. In addition to the semi industrial study were evaluated the lactose crystallization in concentrated whey and the milk and whey powders productions in laboratory scale. Refractometry was used to follow the kinetics of lactose crystallization in concentrated whole whey submitted to primary nucleation and to secondary nucleation by lactose addition. The extent of crystallization and the overall crystallization rate were then deduced. Water vapor sorption wasmeasured gravimetrically for skim whey, whole whey, skim milk and whole milk powders. Were determined the mathematical relations between lactose concentration in concentrated whole wheyand the rate of lactose crystallization. The secondary nucleation process by lactose addition permitted more than 70 % of lactose crystallization. In laboratory scale production of milk and whey powders showed that increasing whey percentage in the mixture of milk and whey before drying led to powders with worst storage stability. The technological parameters for vacuum concentration, lactose crystallization and spray drying applied in this study enabled whole whey powder production with good storage stability. These parameters can assist the industrial production of whole whey powders.