Difference between revisions of "Ageing in dairies"
From Efficiency Finder
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| + | {| border="1" | ||
| + | | align="left" style="background:yellow"|'''Milk products''' | ||
| + | | align="center" style="background:orange"|'''Temperature [°C]''' | ||
| + | | align="center" style="background:orange"|'''Pressure (bar)''' | ||
| + | | align="center" style="background:orange"|'''Heat transfer medium''' | ||
| + | | align="center" style="background:orange"|'''Residence Time''' | ||
| + | | align="center" style="background:orange"|'''Details''' | ||
| + | | align="center" style="background:orange"|'''Literature''' | ||
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| + | | align="center" style="background:#EEEE44"|'''Butter'''|||||||| align="center"| 12-15h|||| align="center"| Dairy science and Technology, University of Guelph, http://www.foodsci.uoguelph.ca/dairyedu/home.html | ||
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| + | | align="center" style="background:#EEEE44"|'''Cheese'''|| align="center"| ~10|||||||| align="center"| depending on the cheese type|| align="center"| Dairy science and Technology, University of Guelph, http://www.foodsci.uoguelph.ca/dairyedu/home.html | ||
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| + | | align="center" style="background:#EEEE44"|'''Yogurt'''|| align="center"| <5|||||||| align="center"| cold storage of packeaged product|| align="center"| Dairy science and Technology, University of Guelph, http://www.foodsci.uoguelph.ca/dairyedu/home.html | ||
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| + | | align="center" style="background:#EEEE44"|'''Butter'''|| align="center"| <5|||||| align="center"| 2-24h|||| align="center"| Dairy science and Technology, University of Guelph, http://www.foodsci.uoguelph.ca/dairyedu/home.html | ||
| + | |} | ||
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Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]] | Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]] | ||
Revision as of 14:54, 9 November 2010
Back to EFFICIENCY FINDER FOR FOOD INDUSTRY
- Applications
- Example flowsheet
Literature: Guide to Energy Efficiency Opportunities in the Dairy Processing Industry, National Dairy Council of Canada, June, 1997
- Typical parameters of the process
| Milk products | Temperature [°C] | Pressure (bar) | Heat transfer medium | Residence Time | Details | Literature |
| Butter | 12-15h | Dairy science and Technology, University of Guelph, http://www.foodsci.uoguelph.ca/dairyedu/home.html | ||||
| Cheese | ~10 | depending on the cheese type | Dairy science and Technology, University of Guelph, http://www.foodsci.uoguelph.ca/dairyedu/home.html | |||
| Yogurt | <5 | cold storage of packeaged product | Dairy science and Technology, University of Guelph, http://www.foodsci.uoguelph.ca/dairyedu/home.html | |||
| Butter | <5 | 2-24h | Dairy science and Technology, University of Guelph, http://www.foodsci.uoguelph.ca/dairyedu/home.html |
