Optimization of process variables on physicochemical properties of milk during an innovative refractance window concentration

• DOI: 10.1111/jfpp.14782
• Publication Date: 2020-07-12T05:56:51Z
• Authors: Asaad R. Al‐Hilphy; Haider I. Ali; Sajedah A. Al‐IEssa; José M. Lorenzo; Francisco J. Barba; Mohsen Gavahian
• Keywords: Bar (unit)

An innovative refractance window (RW) concentrator was developed and used to concentrate milk samples at temperatures of 50–70°C pressures 0.4–0.8 bar. Optimum process conditions were found through response surface methodology compare RW optimal with the conventional concentration (CC). Also, effects parameters their interactions on product specifications analyzed. According results, a pressure 0.4 bar temperature 69.1°C. Besides, energy efficiency overall heat transfer coefficient higher than those CC by 125.2% 15.3%, respectively. Compared CC, reduced concentration-time 60.8% minimized changes in chemical composition color milk. be time- energy-saving technique that can produce concentrated improved quality. Practical applications Alternative techniques reduce consumption processing time while guaranteeing quality retention might considered food industry. The method present study showed promising energy- saving technique. This able retain characteristics during process. optimization information provided for developing upscaled units commercial