Earticle

초록

영어

Freeze concentration of milk was carried out thorough the controlled recrystallization of ice in a multi-stage freeze concentrator. Artificial temperature control was used to induce ice recrystallization via a heat and cold shock process. In each stage of freeze concentration, the recrystallization time was fixed at 1, 2, 4, and 8 hr to compare the solute concentrate, yield, Brix, ice crystal size, and freezing point at each experimental condition. Higher concentrations of milk solids were seen with increased durations of recrystallization time, and a maximum total solids in the final product of 32.7% was obtained with a ripening time of 8 hr in a second stage process. Milk solid yield decreased according to the solute concentration and recrystallization time. The results of Brix and ice crystal size showed a positive correlation with recrystallizaiton time. These results suggest the possibility of freeze concentration being of practical use in the dairy industry.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Park, Sung-Hee [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
• Kim, Jee-Yeon [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
• Hong, Geun-Pyo [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ]
• Kwak, Hae-Soo [ Department of Food Science and Technology, Sejong University ]
• Min, Sang-Gi [ Department of Food Science and Biotechnology of Animal Resources, Konkuk University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664