Hazards in Drying

Bloore, C. G.; O’Callaghan, D. J.

doi:10.1002/9781444322729.ch11

Cited by 2 publications

(2 citation statements)

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“…Safety is of vital importance in the spray‐drying process, because accumulation of milk powder around spray jets in the drier can lead to a series of exothermic reactions that rapidly increase temperatures and may result in potentially explosive combustion – which can cripple an entire facility . Combustion detection through constant monitoring of carbon monoxide (CO) in the dryer has its drawbacks, such as the possibility of interference from other combustion sources and the short time interval between detection of powder combustion and imminent explosion.…”

Section: Current Applications Of Sift‐ms In Food Aroma Analysismentioning

confidence: 99%

“…Safety is of vital importance in the spray-drying process, because accumulation of milk powder around spray jets in the drier can lead to a series of exothermic reactions that rapidly increase temperatures and may result in potentially explosive combustion -which can cripple an entire facility. 71 Combustion detection through constant monitoring of carbon monoxide (CO) in the dryer has its drawbacks, such as the possibility of interference from other combustion sources and the short time interval between detection of powder combustion and imminent explosion. For this reason, the application of online SIFT-MS to monitor volatile products unique to Maillard and lipid oxidation reactions occurring in the dryer, and to correlate their profiles to processes that lead to combustion, was investigated; the intention being to predict the combustion event within a reasonable timeframe.…”

Section: Dairy Productsmentioning

confidence: 99%

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Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry (SIFT‐MS)

Langford¹,

Padayachee²,

McEwan

et al. 2019

Flavour & Fragrance J

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Selected ion flow tube mass spectrometry (SIFT‐MS) is a direct mass spectrometry technique developed for volatile organic compound (VOC) analysis. In this comprehensive review of the SIFT‐MS flavour literature, its flexibility and utility are evident. SIFT‐MS has found wide application in the analysis of formation and release of odorants in fruits, vegetables, nuts, and seeds – including flavour and sensory optimization during cooking. Dairy products and poultry, red meat, and seafood also comprise a significant number of studies across processing, sensory, and shelf‐life studies. Edible oils, initially investigated for flavour and oxidative status, have recently been very successfully classified according to origin using a combined chemometrics and SIFT‐MS approach. Other recent developments – across different food groups – have been growth in applications to packaging (including meats in modified atmosphere packaging), and correlations of SIFT‐MS data with various types of sensory testing. The continuing growth of food odorant publications indicates that the SIFT‐MS technique has a significant role to play in understanding and managing favourable and unfavourable aroma formation in both academia and industry.

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Section: Current Applications Of Sift‐ms In Food Aroma Analysismentioning

confidence: 99%

Section: Dairy Productsmentioning

confidence: 99%