Subject: ?Skim milk? Technology of skimmed milk evaporation

Autor:	R. M. Gray
Rok vydání:	1981
Předmět:	Engineering food.ingredient Waste management business.industry Process Chemistry and Technology Evaporation Bioengineering food Skimmed milk Heat transfer Wetting business Evaporator Food Science
Zdroj:	International Journal of Dairy Technology. 34:53-57
ISSN:	1471-0307 1364-727X
DOI:	10.1111/j.1471-0307.1981.tb01499.x
Popis:	The paper seeks to show how the requirements of skimmed milk concentration are met in modern evaporators and how the type of plant used has developed over the years, the falling film tubular evaporator now being virtually standard. Very economical operation is now possible with sophisticated multiple-effect plants with thermocompression, and further economies are possible with mechanical vapour recompression. The importance of adequate wetting of heat transfer surfaces is discussed with regard to length of run and achievable concentration, and methods of maintaining correct wetting conditions are illustrated. Preheating is an important feature of such evaporators for both economy and control of final powder properties, and the methods adopted are described, Finally, the control of modern skimmed milk evaporators is considered briefly.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e2ffb99d7bb1a595339372198d4042e7 https://doi.org/10.1111/j.1471-0307.1981.tb01499.x Zobrazit plný text záznamu Plný text