45 Years of Experience
Prevent caking in whey powder by ensuring controlled lactose crystallization prior to drying The Concentrated Whey Crystallizers are process tanks specifically engineered to control lactose nucleation and crystal growth in concentrated whey, ensuring stable powder quality and long‑term storage performance. These units are designed for controlled cooling and crystallization immediately after evaporation. A specialized agitation system maintains solids in uniform suspension without damaging the developing crystal structure, enabling lactose crystallization rates of up to 80% while preventing uncontrolled viscosity increase. The process begins after evaporation by cooling the whey concentrate to 86°F (30°C) and introducing lactose seed crystals to initiate nucleation in a supersaturated solution. The critical function of the crystallizer is to promote lactose mutarotation at a controlled rate, achieving crystallization levels exceeding 80% before spray drying. Main features High‑volumetric‑flow agitation system The agitator is designed to move large volumes of viscous concentrate at moderate rotational speeds. Benefit: Uniform temperature distribution and consistent solids suspension without crystal breakage, which is essential for powder flow-ability and final product quality. Efficient heat transfer Equipped with cooling jackets rated for operating pressures up to 15 psi (1.0 bar). Benefit: Accurate execution of cooling curves, allowing controlled supersaturation and orderly crystal growth instead of uncontrolled precipitation. Hygienic design and CIP cleaning Top‑mounted spray balls enable fast and thorough cleaning between batches. Benefit: Reduced downtime and full compliance with dairy sanitary standards. Robust and scalable construction Available in capacities from 793 to 5,283 gal (3,000 to 20,000 L). Benefit: Long service life and reliable performance under the mechanical loads associated with high‑density whey concentrates. By ensuring controlled lactose crystallization prior to drying, Concentrated Whey Crystallizers eliminate caking, improve powder stability, and maximize final product quality in modern whey‑processing plants.
