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Молочнохозяйственный вестник, №3 (15), III кв. 2014
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Summary
The aim of the work is to analyze the possibility of intensification of the crystallization
process and to ensure the replacement of the initial whey vacuum-evaporating process,
for being a high-cost and energy consuming one, to the membrane concentration with
its further concentration in the crystallizer. The additional water heating and water-
cooling is provided to intensify the whey concentration and crystallization processes
simultaneously with the cycling air heating and air-cooling of the crystallizer columns.
The calculations that allow analyzing the crystal solids percentage change in dependence
on the length of one of its working cycles are made. The cycling work of each crystallizer
column with four different regimes varying in one cycle time is analyzed. It is established
that the longer the cycle the more intensive the crystal evaporation is but cycling, being
the main advantage of the crystallization process, is lost. The use of hot and cold water
in addition to air-cooling and air heating significantly intensifies the process that makes
it possible to raise the concentration from 30 to 50 % for the short time period (≈
8hours) with simultaneous lactose crystallization.
Электронная Научная СельскоХозяйственная Библиотека