Dewatering of casein curd by mechanical compression
Nakakura, H.; Yamaguchi, T.; Komatsu, T.; Sambuichi, M.; Osasa, K.
Journal of the Japanese Society for Food Science and Technology 46(3): 131-137
Dewatering process of casein curd by mechanical compression was experimentally investigated by measuring decreases in curd gel thickness and in electrical conductivity within the curd gel. The dewatering process of casein curd under constant pressure compression could be analyzed as the consolidation process of semi-solid materials. Modified consolidation coefficient Ce was obtained as a constant value at each pH value in the range of 26-282 kPa, and the value of Ce had a maximum at the isoelectric point (pH 4.6). In order to assess more accurately the consolidation process of casein curd, the secondary consolidation effect of casein curd should be taken into account. The expression process under constant pressure could be reasonably analyzed by evaluating the creep constants B and 77 on the basis of the secondary consolidation theory.