Prediction of dry mass glass transition temperature and the spray drying behaviour of a concentrate using a desorption method

Zhu, Peng; Méjean, Serge; Blanchard, Eric; Jeantet, Romain; Schuck, Pierre

doi:10.1016/j.jfoodeng.2011.03.003

Cited by 25 publications

(11 citation statements)

References 32 publications

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“…[14,15] This desorption method used an airtight stainless steel cylindrical cell to dry a concentrate sample (160 AE 1 mg) contained in a small plastic cup at 45 C. The desorption cell was filled with 120 AE 1 mL zeolite particles. [15] Water was then transferred from the concentrate to the zeolites due to the vapor pressure gradient between the concentrate and the zeolites. Changes in the relative humidity of the air inside the cell during desorption were continuously monitored using a relative humidity sensor placed close to the surface of the concentrate sample.…”

Section: Results and Discussion Vacuum Evaporationmentioning

confidence: 99%

Energy Consumption in the Processing of Dairy and Feed Powders by Evaporation and Drying

et al. 2014

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Vacuum concentration and drying are valuable techniques for the removal of water and the resulting stabilization of most dairy and feed ingredients. In this study, we present methodology to calculate and compare the energy consumption for the production of dairy and feed powders at different processing stages of the dehydration process. The results show that the energy costs to produce 1 kg of dairy and feed powders were 6,120 and 20,232 kJ Á kg À1 powder for pregelatinized starch and soy protein concentrate, respectively. For dairy products, the values were 9,072 and 15,120 kJ Á kg À1 for fat-filled and demineralized whey powders, respectively. According to the type of product (biochemical composition, ratio of bound and free water) and process (demineralization, vacuum evaporation, lactose crystallization, roller and spray drying), the energy consumption for the production of powders could be calculated. These findings could be valuable for studies focusing on improvement of energy efficiency for dairy and feed processes.

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Section: Results and Discussion Vacuum Evaporationmentioning

confidence: 99%

Energy Consumption in the Processing of Dairy and Feed Powders by Evaporation and Drying

et al. 2014

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“…The Raman spectroscopy results combined with chemometric analyses reveal that lactose-hydrolyzed dairy products do not crystallize when subjected to conditions favorable for glass transition. (Roos & Karel, 1991;Zhu et al, 2011); inulin Tg 120°C, ΔCp 0,65 J·kg -1 ·°C -1 (Zimeri and Kokini, 2002). …”

Section: Discussionmentioning

confidence: 99%

Technological aspects of lactose-hydrolyzed milk powder

Torres

Stephani

Tavares

et al. 2017

Food Research International

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Few reports describe the effect of lactose hydrolysis on the properties of milk powder during production and storage. Hence, the aim of this study was to evaluate the effects of five different levels of enzymatic lactose hydrolysis during the production and storage of milk powder. As the lactose hydrolysis rate increased, adhesion to the drying chamber also increased, due to higher levels of particle agglomeration. Additionally, more brown powder was obtained when the lactose hydrolysis rate was increased, which in turn negatively affected rehydration ability. Using Raman spectroscopy, crystallization of the lactose residues in various samples was assessed over 6 weeks of accelerated aging at a room temperature environment with 75.5 % of air moisture.Products with 25% or greater lactose hydrolysis showed no signs of crystallization, in contrast to the non-hydrolyzed sample.

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“…Lazer et al [14] adopted cooling atmospheric air near the bottom cone of the spray dryer to decrease the sticking of tomato powders on the dryer walls. Zhu et al [15] also explored the dry mass glass transition temperature of various powders (the skim milk powder, lactose-free whey powder, and four infant milk powder samples) using a desorption isotherm in order to reduce wall sticking phenomenon. But when the temperature of the chamber wall decreased, the spray drying temperature decreased as well, which may lead to insufficient drying of particles so that they might collide with each other or with the dryer walls, finally resulting in wall sticking.…”

Section: Introductionmentioning

confidence: 99%

Optimization of drying conditions and components to reduce wall sticking during spray drying of infant formula milk

Lin¹,

Liu²,

Wang³

et al. 2018

International Journal of Agricultural and Biological Engineering

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Abstract:Wall sticking, which greatly reduces productivity and product quality, has been a big challenge of spray drying. Structure of drying tower and atomizer, as well as drying conditions are the main influencing factors. This research explored the possibility to reduce wall sticking by optimizing drying conditions and components to obtain higher recovery rate of powdered infant formula milk (PIFM). Response surface experimental results indicated that inlet air temperature (T), feed concentration (C), feeding speed (S), as well as interaction term of TC and quadratic terms of C 2 and S 2 had significant influences on recovery rate for determined milk formula. According to mixture experiments at optimized drying conditions, whey protein (P), fat (F) and lactose (L) contents, as well as interaction term FL had significant effects on recovery rate. Positive effects were observed for F and L contents on recovery rate, while negative effects were observed for P and FL. Under the optimized drying condition of 136°C, 19.80% and 4.07 mL/min, respectively, for T, C and S, the maximum recovery rate of 58.98% was obtained for PIFM with P, F and L content of 18%, 31% and 51%, respectively. Wall sticking phenomena could be reduced by optimizing drying conditions and mildly adjusting components of infant formula milk.

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Prediction of dry mass glass transition temperature and the spray drying behaviour of a concentrate using a desorption method

Cited by 25 publications

References 32 publications

Energy Consumption in the Processing of Dairy and Feed Powders by Evaporation and Drying

Energy Consumption in the Processing of Dairy and Feed Powders by Evaporation and Drying

Technological aspects of lactose-hydrolyzed milk powder

Optimization of drying conditions and components to reduce wall sticking during spray drying of infant formula milk

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