Heat Pump Drying Kinetics of Spanish Cheese
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Odilio Alves-Filho
The manchego and mallorquin cheeses are produced under controlled conditions and long time is needed to develop unique texture and flavor. This traditional manufacturing method has challenges to be addressed by new technologies. Tests were performed to verify feasibility of application of heat pump technology for cheese drying and ripening. The measured kinetic data was fitted by three models to quantify moisture removal rates. Analysis revealed that this modern technology fits well this application and that it promoted similar or higher removal rates than traditional methods. Moreover, the highly efficient heat pump thermodynamic cycle leads to added benefits related to energy, costs and environment.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Article
- The Effects of Cryoprotectants on the Survival Rate of Saccharomyces cerevisiae in a Freeze-Dried Gelatin Matrix
- Effect of Process Parameters on Quality Properties of Microwave Dried Red Pitaya (Hylocereus costaricensis)
- Sorption Drying of Soybean Seeds with Silica Gel in a Fluidized Bed Dryer
- Optimization of Osmotic Dehydration of Toona Sinensis Leaves Using Response Surface Methodology
- Droplet-Particle Agglomeration of Maltodextrin and Salt in a Small-Scale Spray Dryer
- Heat Pump Drying Kinetics of Spanish Cheese
- Guest Editorial
- Design of Hybrid Drying- Dedusting Unit Processor for Rough Rice Processing
- Fruits & Vegetables Drying Combining Hot Air, DIC Technology and Microwaves
- Diffusion Model for Apple Cubes Atmospheric Freeze-Drying with the Effect of Shrinkage
