FIELD: food industry.
SUBSTANCE: invention relates to a method for vacuum milk concentration. Method comprises use throughout entier process of a pulse heat supply, and process is carried out in three stages: at first stage temperature in chamber is equal to 100 °C, and residual pressure is 18–19 kPa, upon achieving milk weight fraction of dry substances of 16-18%, method includes switching from first to second stage, where temperature in chamber is lowered to 90 °C, and residual pressure to 10–11 kPa, upon achieving milk weight fraction of dry substances content 28–30 %, method switches to third stage, where temperature in chamber is reduced to 70 °C, and residual pressure to 2–3 kPa.
EFFECT: higher efficiency of milk concentration due to reduction of dehydration duration and absence of high temperatures.
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