Article

Abstract

-Milk is extremely perishable, and yet, for a number of reasons, it has to be preserved for later consumption. The removal of water prevents the growth of micro-organisms and facilitates preservation and storage of milk constituents. Spray drying is one of the most convenient techniques for producing milk powders and for stabilizing milk constituents. Before spray drying, the milk undergoes several processes (such as heat treatment, cream separation, membrane processes, vacuum evaporation and homogenization). The chemical, physical, technological, nutritional, functional and microbiological properties of final products are influenced by a number of factors such as operating conditions, properties of the dairy products and storage conditions. The aim of this review is to describe the process of spray drying of dairy products and to review the present and recent advancements of knowledge on the properties of spray-dried milk products, on modelling and water transfer simulation (drying and rehydration), dairy powders and the spray drying equipment and energy consumption. Spray drying / milkRésumé -Séchage par atomisation des produits laitiers. Le lait est extrêmement périssable, mais pour un certain nombre de raisons, il est souhaitable de le préserver pour une utilisation postérieure. L'élimination de l'eau (diminution d'activité de l'eau) empêche la croissance des micro-organismes et améliore la conservation des constituants du lait. Le séchage par atomisation est une des techniques les plus utilisées pour produire des poudres de lait afin de stabiliser les constituants de lait. Cependant, avant le séchage par atomisation, il est nécessaire d'appliquer successivement plusieurs opéra-tions unitaires telles que le traitement thermique, l'écrémage, la filtration tangentielle, l'évaporation sous vide et l'homogénéisation. Les propriétés des produits finis (propriétés chimiques, physiques, technologiques, nutritionnelles, fonctionnelles et microbiologiques) sont influencées par un certain nombre de facteurs impliquant les conditions de fonctionnement, les propriétés des matières premiè-res mises en oeuvre et les conditions de stockage. L'objectif de cette revue est d'établir un état de l'art sur le séchage par atomisation des produits laitiers et de passer en revue les acquis sur les propriétés

Rheology and phase behavior of dense casein micelle dispersions

“…In particular, we still need to understand how interactions and properties evolve when casein dispersions are concentrated, as for instance, in industrial operations like membrane filtration, 11 evaporation and drying. 12 In a recent study, we used the osmotic stress technique to explore interactions in model dispersions of casein micelles over a wide range of casein concentrations, i.e. from 20 to 500 g/L.…”

Flow regime assessment in falling film evaporators using residence time distribution functions

“…Thus the residence time of the product during concentration in the FFE may affect the viscosity of the concentrate (Baldwin et al, 1980). Viscosity is an important parameter to be monitored for optimal atomization in a spraydryer (Schuck, 2002;Westergaard, 2004).…”

“…(Gänzle et al, 2008), and intermediate products before any further operations such as crystallization, precipitation, coagulation or drying (infant formulae, whey and milk powders, etc.) (Schuck, 2002;Bimbenet et al, 2007;Zhu et al, 2011).…”

Pulse Spray Drying for Bovine Skimmed Milk Powder Production

“…Spray Drying (SD) is an effective, simple, highly versatile and fast technique that allows for the continuous production of powders. Liquid feed is exposed to a flow of drying gas, mostly hot air, and due to the short residence time of the product in the drying chamber (1–10 s), SD is suitable for thermolabile compounds [ 2 , 3 , 4 ]. Even though SD is applied in a large variety of industries (food powders, nutraceuticals, probiotics, enzymes and antibiotics), it has been described as a high-energy and low-heat efficiency technique [ 5 , 6 ].…”