ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The freezing point of whey was determined at 3,5, 10,15, and 20% solids content in an automatic Osmometer, and effective molecular weight of the solute was determined to be 235 using freezing point depression equations. Differential Scanning Calorimetery was used to estimate the specific heat of whey in the temperature range -40 to 20°C. The frozen water fraction and refrigeration requirements are predicted as a function of temperature. Correlations of enthalpy and the freezing point of whey are presented. With these correlations, energy required for freezing whey can be computed. The application of therm odynamic data to whey freeze concentration is demonstrated.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1983.tb09211.x
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