Heat Pump Drying Kinetics of Spanish Cheese

Abstract

The manchego and mallorquin cheeses are produced under controlled conditions and long time is needed to develop unique texture and flavor. This traditional manufacturing method has challenges to be addressed by new technologies. Tests were performed to verify feasibility of application of heat pump technology for cheese drying and ripening. The measured kinetic data was fitted by three models to quantify moisture removal rates. Analysis revealed that this modern technology fits well this application and that it promoted similar or higher removal rates than traditional methods. Moreover, the highly efficient heat pump thermodynamic cycle leads to added benefits related to energy, costs and environment.