METHOD FOR CRYOCONCENTRATION OF WHEY Russian patent published in 2023 - IPC B01D9/04 A23C17/00 

FIELD: food industry.

SUBSTANCE: Cryoconcentration of milk whey is carried out in a capacitive cryoconcentrator in two stages: at the first stage, the temperature of the heat exchange surface is minus 2°C, freezing is carried out until the amount of ice formed reaches 75% of the mass of the original solution, then the concentrate is sent to the second stage, where freezing is carried out at a heat exchange surface temperature of minus 4°C until the amount of ice formed reaches 52% of the mass of the original solution, and the ice formed at both stages after melting is mixed and sent to a parallel freezing stage at a heat exchange surface temperature of minus 2°C until the amount of ice formed reaches 28% of the mass of the original solution. After this, the concentrate obtained in the parallel stage is sent back to the first freezing stage.

EFFECT: increasing the concentration of dry substances by 2.6 times, and the use of a parallel stage makes it possible to reduce the loss of dry substances in the resulting ice to 3.5%.

1 cl, 1 dwg, 4 ex