Paper presented at the 6th International Conference on Heat Transfer, Fluid Mechanics and Thermodynamics, South Africa, 30 June - 2 July, 2008.
Complete and wasteless processing of milk envisages a
complex utilization and recovery of raw products, including
secondary resources, taking into account ecological factors due
to high indices of biological and chemical oxygen demand of
whey. Electrical activation of whey is one of the promising
methods of processing of secondary milk raw products that we
have studied and used for recovery of protein-mineral
concentrate, inversion of lactose into lactulose and their
subsequent application. The working regimes of heat and mass
transfer, characteristics of the obtained products and advantages
of electrophysical treatment are described.