OPTIMIZACIÓN DEL PROCESO DE SECADO DE QUESO FRESCO Y SUERO DE LECHE APLICANDO LA METODOLOGÍA DE SUPERFICIE DE RESPUESTA
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Date
2018-03-16Author
Domínguez Niño, Alfredo
Luna Solano, Guadalupe
Andrade González, Isaac
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The aims of this work were to optimize the spray drying and fluidized bed drying processes in order to obtain a dehydrated product with desirable properties at a lower energy consumption and production cost. The optimization was made by using response surface methodology. A rotatable central composite design was used to establish optimum drying conditions. For the spray drying process, the independent variables
investigated were the inlet air temperature (180 to 220 °C), outlet air temperature (80 to 100 °C) and silica and maltodextrina (DE-10) as wall material at 2 and 5%, respectively. For the fluidized bed drying the
factors investigated were the drying time (60, 90 and 120 min), drying air temperature (50, 60 and 70 °C), and particle size (0.5, 2 and 3.5 cm). By superimposing the contour plots was obtained the feasible region. The optimun spray drying conditions were the inlet air temperature of 180 °C, outlet air temperature of 84.91 °C and 2.91 % of wall material. Under these conditions, 0.1008 kg/h of dried product was obtained, with a moisture content of 2.85% and water activity of 0.2390, and the product cost was $ 19.7095 kg with an energy consumption of 2.1274 kW·h/kg of dry product. The best fluidized bed drying conditions were the particle size of 1.7 cm, drying temperature of 55 °C and drying time of 72 min. The results obtained for the optimum conditions were close to the predicted values obtained from the optimization. 0.047 kg/h of dried product was obtained, with a moisture content of 0.77% and water activity of 0.36, and the count of lactobacilli was 6.66 log CFU with protein and sodium chloride content of 30.79 and 2.46, respectively.
Temas
Secado por lecho fluidizadoQueso fresco
Optimización
Secado por aspersión de suero de leche
Tipo
ThesisCollections
- Tesis (DCI) [41]