Abstract
A by-product in the production of cheeses, cottage cheese or casein is whey. According to the data provided by the International Dairy Association, about 50 % of the 140 million tons of world whey production are disposed of as production waste, which significantly reduces the economic efficiency of the industry. The most modern method of processing whey is cryoconcentration, which consists in the crystallization of moisture followed by displacement of the solid phase. Not improving the cryoconcentration process and its hardware design hinders the introduction of this method into production. In order to increase the productivity of the method of cryoconcentration of whey, a new design of a carousel-type cryoconcentrator with recovery was developed. To reduce the entrainment of the target components and to determine the nature of the crystallization process on the cryoconcentrator plates, a series of experiments were carried out to establish rational process parameters. This made it possible to develop a mechatronic cryoconcentration module for a carousel-type apparatus.
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