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Abstract

This paper investigates the structural design and operational principles of a vibrational pressing and dehydration unit developed for semi – soft cheese production. The equipment is engineered to optimize whey expulsion and moisture uniformity in curd blocks by combining mechanical pressure with controlled vibration. The unit comprises a stainless – steel vibrating chamber, drainage plates with micro – perforations, and an adjustable frequency–amplitude control system. Vibrations in the range of 20–60 Hz are applied during pressing, promoting more efficient capillary flow and enhancing the separation of whey from curd particles. The process ensures uniform density and texture across the cheese mass, minimizing defects such as excessive porosity or uneven moisture distribution. Comparative trials demonstrated that vibrational pressing decreases pressing time by 20–30%, improves dehydration uniformity by up to 15%, and maintains higher nutritional and sensory quality compared with traditional static pressing. The results highlight the potential of vibration – assisted pressing technology to modernize cheese – making processes, ensuring higher yield and consistent quality in industrial applications.

First Page

78

Last Page

84

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