Diseño de un proceso para la obtención de proteína del lactosuero mediante la operación unitaria de secado por atomización.

Abstract

It was designed a process for obtaining of whey protein through a separately stage spray drying, this process was elaborated for the dairy company San José de Chambo, with Chemical Engineering School, Facultad de Ciencias from Escuela Superior Politécnica de Chimborazo. For the spraying process was prepared the feeding by whey filtering, with which 26 tests were made, working with the maltodextrin encapsulated by which the formulating and the drying temperature were changed. Concentrations of 10, 25, 50, 75 and 100% P/P were prepared to drying temperatures of 100, 120, 140, 160 and 180 0 C and average time of 20 minutes. Stablishing the optimum conditions of drying process by spray are: temperature of drying air of 120 XXI 0 C and a concentration of whey with maltodextrin of 50% P/P. Resulting a product with a humidity of 3 ± 0,05%, hygroscope 4,05 ± 0,01% and a performance of solid recovery of 72,73 ± 0,04%. It is evidenced that the efficient process allows obtaining the natural whey protein in less time and fulfilling with the standard NTE INEN 2585: 2011, “Whey powder” thus motivating to the elaboration of sub products from whey for human consumption. It is recommended to the Dairy Company San José, the application of drying by spray for the research of other products to industrial level.