Food Science and Biotechnology

  • 제15권2호
  • /
  • Pages.196-201
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  • 2006
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Effect of Ice Recrystallization on Freeze Concentration of Milk Solutes in a Lab-Scale Unit

  • Park, Sung-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Jee-Yeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Hong, Geun-Pyo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kwak, Hae-Soo (Department of Food Science and Technology, Sejong University) ;
  • Min, Sang-Gi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 발행 : 2006.04.30
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초록

Freeze concentration of milk was carried out thorough the controlled recrystallization of ice in a multi-stage freeze concentrator. Artificial temperature control was used to induce ice recrystallization via a heat and cold shock process. In each stage of freeze concentration, the recrystallization time was fixed at 1, 2, 4, and 8 hr to compare the solute concentrate, yield, Brix, ice crystal size, and freezing point at each experimental condition. Higher concentrations of milk solids were seen with increased durations of recrystallization time, and a maximum total solids in the final product of 32.7% was obtained with a ripening time of 8 hr in a second stage process. Milk solid yield decreased according to the solute concentration and recrystallization time. The results of Brix and ice crystal size showed a positive correlation with recrystallizaiton time. These results suggest the possibility of freeze concentration being of practical use in the dairy industry.

키워드

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