Dewatering of Soybean Milk Residue by Hydraulic Press with Ohmic Heating

Ohmic Heating을 이용한 두유박의 압착탈수

  • Cho, Won-Il (Department of Food and Biotechnology and Bioproducts Research Center, Yonsei University) ;
  • Pyun, Yu-Ryang (Department of Food and Biotechnology and Bioproducts Research Center, Yonsei University) ;
  • Lee, Youn-Soo (Lotte Group R & D Center) ;
  • Kwon, Ik-Boo (Lotte Group R & D Center)
  • 조원일 (연세대학교 식품 . 생물공학과, 생물산업소재연구센터) ;
  • 변유량 (연세대학교 식품 . 생물공학과, 생물산업소재연구센터) ;
  • 이윤수 (롯데그룹 중앙연구소) ;
  • 권익부 (롯데그룹 중앙연구소)
  • Published : 1996.04.30

Abstract

In order to develop a novel dewatering process for soybean milk residue, hydraulic press with ohmic heating was built and its expression conditions were examined. The electric conductivity of raw soybean milk residue was 0.128 S/m and increased linearly with increasing temperature. Water content of the residue could be reduced to 74% with the conventional hydraulic press, but to less than 70% by applying ohmic heating to the hydraulic press. The most effective dewatering was achieved by applying alternative current with 5 kHz frequency at 60 V during expression. The solid content of the expressed liauid was markedly reduced from 10% to 3.3% by ohmic heating during expression. Temperature of the cake rose to above $95^{\circ}C$ during the dewatering due to ohmic heating.

Keywords

soymilk residue;hydraulic pressing;ohmic heating