Effect of temperature and time on some physical characteristics of Paneer whey
2017
Sahu, Pranita | Agrawal, A. K. | Sinha, Geetesh | Sahu, C. | Sahu, Ruchi
The present investigation was to determine the various physical characteristics of paneer whey with respect to density, specific weight and electrical conductivity. These physical characteristics were determined considering three levels of temperatures 20, 25 and 30°C at intervals of 1, 2 and 3 h. The highest values for density and specific weight of whey were observed 1015.43 kg/m³ and 9.961 kN/m³ at 20°C respectively and with respect to time it was observed 1013.5 kg/m³ and 9.942 kN/m³ at 3 h respectively. The highest electrical conductivity of whey was 5.10 mS/cm at 30°C and with respect to time it was observed 4.93 mS/cm at 3 h. There is not much appreciable effect on variation on physical characteristics with respect to time, whereas the temperature had shown significant effect on physical characteristics. The data generated in the present investigation can be utilized as guidelines for designing of whey based processing systems.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library