Abstract

The article is devoted to the study of heat transfer during whey cooling. Cooling of whey – is one of the major processes affecting the crystallization of the lactose. The analytical study of the temperature change of whey in relation to its viscosity properties during cooling in the plate scraper heat-exchanger of continuous action is carried out. The temperature division of the product in the machine is studied by diffrential equations for heat transfer in moving fluids in cylindrical coordinate system with asymmetric distribution of temperature without allowing for energy dissipation. The change in temperature in connection with the rheological properties of the whey is determined. The results for practical use are obtained.

Keywords

Whey, cooling, rheological properties, lactose crystallization, continuous heat exchanger

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