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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)
Publication Information
Food Science and Biotechnology / v.15, no.2, 2006 , pp. 196-201 More about this Journal
Abstract
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.
Keywords
recrystallization; freeze concentration; milk; yield;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 6  (Related Records In Web of Science)
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