METHOD FOR PRODUCING DRY MILK, MILK PRODUCTS AND MILK-CONTAINING PRODUCTS

摘要

FIELD: drying of liquid food products. SUBSTANCE: method involves dispersing preliminarily condensed milk product in hot air flow; exposing liquid-vapor mixture to low-frequency harmonic vibrations at frequency of 20-80 Hz and acoustic pressure of 100-120 dB. Method allows to obtain instant product. Low-frequency vibrations used in the process prevent product from adhering to chamber wall and, as a result, eliminate necessity for cleaning operations. EFFECT: increased efficiency by reduced downtime of drying equipment and reduced operating cost.