Premium
AN APPROXIMATE METHOD FOR DETERMINING THE WASHING TIME AND WATER VOLUME DURING THE BATCH WASHING OF COTTAGE CHEESE CURD
Author(s) -
BRESSAN JUAN A.,
LUNA JULIO A.,
CARROAD PAUL A.,
WILSON ALFRED W.
Publication year - 1983
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1983.tb00299.x
Subject(s) - volume (thermodynamics) , chemistry , limiting , mass transfer , total dissolved solids , chromatography , food science , thermodynamics , environmental engineering , environmental science , mechanical engineering , physics , engineering
A calculation method for batch washing of cottage cheese curd which yields combinations of washing time and ratio of water volume to curd volume is presented. The method is based on a theoretical model of the washing process which showed mass transfer of whey solids, rather than heat transfer, to be the rate limiting step. Input values include initial and final values of total solids concentration in the whey entrapped in the curd, and curd and water temperatures. Selection of optimum time and water volume depends on subsequent economic analysis.