Impact of Spray-Drying Process Parameters on Dairy Powder Surface Composition and Properties

Abstract

International audienceTo design dairy powder properties according to their future use, it is necessary to know how to identify the main process parameters that influence the drying mechanisms and to optimize them on the basis of the desired powder properties. The impacts of atomization process parameters on powder physicochemical properties and surface composition were investigated and correlated. The analytical results permitted us to sort the produced powders into groups according to their dependency to process parameters. This study shows the feasibility of developing a model for the prediction of the physicochemical properties of dairy powders via a reverse engineering approach

A comprehensive analysis of critical variables used to design a spray dryer of whey protein concentrates

“…Taking into consideration the protein denaturation as an undesirable result in the whey protein process, it is necessary to set up the values of the variables to estimate the damage suffered by proteins [18][19][20] Inlet air temperature 85 180 °C [21][22][23] Outlet air temperature 80 120 °C [24][25][26] Whey outlet humidity 0.05 0.10 kg/kg [27][28][29] Air flow 123 288 m 3 /s [30][31][32] Residence time 3 10 s [33][34][35] Air velocity 0.5 0.7 m/s [36][37][38] in the spray process. The effects of the humidity content, inlet air temperature, outlet air temperature, air velocity, air flow, outlet whey humidity and residence time were used as inputs to get responses of the spray diameter, length, and volume (Table 1).…”

Nonlinear Model-Based Inferential Control of Moisture Content of Spray Dried Coconut Milk

“…Spray drying process is one of the most widely used methods to convert liquid to powder in food processing. Spray dryer is commonly used in production of powder products such as milk powder [1][2][3], fruit and vegetable powder [4][5][6], and encapsulated flavor [7][8][9]. In spray drying process, the liquid is converted to powder via rapid evaporation.…”

Effect of outlet drying temperature and milk fat content on the physicochemical characteristics of spray-dried camel milk powder

“…[6,8] These findings could strongly be correlated to the bulk density and free fat evolution of milk powder, during drying and storage. [8,10,11] As soon as the drying was progressing, fats and proteins started to accumulate on the surface of milk powder particles, at the expense of lactose. [11,12] Several studies highlighted the importance of the surface composition of dairy powder particles.…”

“…[8,10,11] As soon as the drying was progressing, fats and proteins started to accumulate on the surface of milk powder particles, at the expense of lactose. [11,12] Several studies highlighted the importance of the surface composition of dairy powder particles. [11,13,14] Conventionally, the surface composition was expected to control the functionalities (e.g.…”

“…[11,12] Several studies highlighted the importance of the surface composition of dairy powder particles. [11,13,14] Conventionally, the surface composition was expected to control the functionalities (e.g. rehydration properties [15] ) and the storage ability (e.g.…”