Abstract
It was simulated the industrial evaporation process using a multi-monitored Thermomix®. To validate the hypothesis that this equipment could act as a laboratory- scale evaporator, we evaporated water from milk to produce dulce de leche. Using this equipment, we were able to precisely determine mass changes throughout the process, observe the effect of the exhaust system on the evaporation, obtain dulce de leche with market composition, and determine the effect of sugar addition on water evaporation. The error between the observed boiling point temperature and that predicted by theory was ~ 2%; as a consequence, the equipment could be used to establish Dühring curves. It was found that the Thermomix® multi-monitored configuration was a simple and inexpensive equipment for simulate evaporation in industrial dulce de leche production.
Highlights
Evaporation of dairy liquids is an im portant step in the dairy industry
The water evaporation occurred at a constant boiling temperature
The exhauster presence was related to the rate of water evaporation, and to the time at which evaporation began
Summary
Evaporation of dairy liquids is an im portant step in the dairy industry. Sweetened condensed milk, dulce de leche, evaporated milk, and dairy powder products are the main dairy products obtained by evaporation (SILVEIRA et al, 2013; SILVA et al, 2015; SILVEIRA et al, 2015; SCHUCK et al, 2016).The energy expenditure is a problem involving this technique due to the removal of water by its phase change. Evaporation of dairy liquids is an im portant step in the dairy industry. Dulce de leche, evaporated milk, and dairy powder products are the main dairy products obtained by evaporation (SILVEIRA et al, 2013; SILVA et al, 2015; SILVEIRA et al, 2015; SCHUCK et al, 2016). The energy expenditure is a problem involving this technique due to the removal of water by its phase change. To concentrate atmospheric pressure 1 kg of 10 % sucrose solution to 20 % sucrose re quires a total of 1439 kJ eliminating a total of 0.5 kg of water. Industries ex plore ways to reduce energy consumption and lower costs. Lactose crystallization, Maillard reaction and an increase in viscosity are consequences of the heating and the con centration of the solids (SILVA et al, 2015; SOUZA et al, 2015; STEPHANI et al, 2015)
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