Heat and mass transfer in the process of electrofractionation of secondary milk products

Abstract

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.