Effect of temperature and time on some physical characteristics of Paneer whey

DOI: 10.18805/ajdfr.v36i02.7957    | Article Id: DR-1114 | Page : 132-136
Citation :- Effect of temperature and time on some physical characteristics of Paneer whey .Asian Journal Of Dairy and Food Research.2017.(36):132-136

Pranita Sahu, A. K. Agrawal*, Geetesh Sinha, C. Sahu and Ruchi Sahu

akagrawal.raipur@gmail.com
Address :

Department of Dairy Engineering, College of Dairy Science and Food Technology, CGKV, Raipur-492 012 (C.G.), India

Submitted Date : 9-03-2016
Accepted Date : 6-04-2017

Abstract

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 30oC 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 20oC 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 30oC 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.

Keywords

Density Electrical conductivity Physical characteristics Specific weight

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