Bulgarian Journal of Agricultural Science
Array ( [session_started] => 1720815662 [LANGUAGE] => EN [LEPTON_SESSION] => 1 )
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Technical aspect method to concentrate Whey milk
El-Sayed Sehsah, Hussin Sorour, Nasr Meawad, Sara Eshaq
Abstract: This study aims to fabricate technical spray unit to concentrate the whey to use as byproduct by utilization of the local material. The experiment and fabricated technical spray system was manufactured using the local materials to concentrate the whey under laboratory conditions in work shop and Laboratory of the Agricultural Engineering Department at Kafrelsheikh University. The whey was collected from Dairy lab, Faculty of Agriculture, Kafrelsheikh University. The fabricated concentrated unit and built as follows: Main tank from steel, Manometer for air and whey, pneumatic nozzle atomizer, electrical heater, valves, heat sensors PT100, compressor, PC, collector tank and whey pump. Thermal wool was used to isolate of the main container from outside. The pneumatic nozzle atomizer (Lechler 156.000.35.11) was set up in the top of main container. The electric heater was adopted in the bottom of the main container. The PT 100 heat sensor was put and fixed in inner and outer main container. The pneumatic nozzle was constructed with the whey pump in one side and connected with air compressor in other side of nozzle. The valves of whey and air valve were used to obtain the different liquid pressure (whey) and air pressure. The energy consumed was 0.0325 kW.h, 0.0341 kW.h and 0.0348 kW.h for operating air compressor pressure 0.2 MPa, 0.3 MPa and 0.4 MPa, respectively. On the other hand, the specific energy requirement to concentrate one litter of whey was 0.325 kW h l-1, 0.272 kW.h l-1 and 0.139 kW h l-1 at operating air compressor pressure 0.2 MPa, 0.3 MPa and 0.4 MPa, respectively. The maximum whey concentration produced from the spray concentrated unit or dryer at full open valve and input concentration 10% solution were 37.5 %, 37.5% and 39.97% at operating pressure 0.2 MPa, 0.3 MPa and 0.4 MPa operating and at temperature of the spray concentrated unit or dryer 66.5°C, 69.5°C and 72.5°C, respectively. The results revealed that increasing the operating pressure and temperature of the spray concentrated unit or dryer tends to increase the whey concentration produced from the fabricated spray concentrated unit or dryer for different input concentration 5 %, 7%, 10% and chaise collected whey at full and half open valve of the liquid (flow rate, 0.1 l min-1, 0.125 l min-1and 0.25 l min-1). On the other hand, the maximum whey concentration produced from the spray concentrated unit or dryer at half open valve and input concentration 10% solution were 38.31%, 39.75% and 40.02% at operating pressure 0.2 MPa, 0.3 MPa and 0.4 MPa, respectively.
Keywords: concentration; spray; whey
Date published: 2023-06-28
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