Technology of Evaporators, Membrane Processing and Dryers

Carić, Marijana; Akkerman, J.C.; Milanović, Spasenija D.; Kentish, Sandra E.; Tamime, A. Y.

doi:10.1002/9781444322729.ch3

Cited by 11 publications

(11 citation statements)

References 63 publications

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“…In this study, the results shown in Table 1 demonstrate that the SEC c was equal to 418 kJ Á kg À1 water, which is close to values when using an evaporator equipped with a thermal vapor recompression heating system. [5,6,11,13] This value is divided by approximately 10 (36 to 72 kJ Á kg À1 water) if the thermal vapor recompression heating system is replaced by a mechanical vapor recompression heating system. [11,13] Drying…”

Section: Results and Discussion Vacuum Evaporationmentioning

confidence: 99%

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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%

“…[5,6,11,13] This value is divided by approximately 10 (36 to 72 kJ Á kg À1 water) if the thermal vapor recompression heating system is replaced by a mechanical vapor recompression heating system. [11,13] Drying…”

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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“…Desta forma, pequenas partículas com tamanho uni forme são obtidas, tendo diâmetros varian do entre 20 μm e 150 μm (SKANDERBY et al, 2009;SCHUCK DOLIVET;JEANTET, 2012). Além da atomização, o processo de se ca gem pode envolver o processo de fluidização, que consiste na dispersão de leci ti na sobre o produto seco, melhorando a quali dade do produto ao nível da aglomeração, da solubilidade, da dispersibilidade e da molhabilidade (SKANDERBY et al, 2009;CARIC, 2009).…”

Section: Secagem Por Spray Dryerunclassified

FATOR DE CRESCIMENTO TRANSFORMADOR BETA (TGF-β) EM LEITE: UMA REVISÃO

Silva¹,

Pinto²,

Carvalho³

et al. 2015

Revista do ILCT

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Colostro e leite bovino contêm fatores de crescimento tais como o fator de crescimento semelhante à insulina IGF-I, IGF-II, fator de crescimento transformador beta TGF-β1, TGF-β2, fator de crescimento epidérmico EGF, fator de crescimento de fibroblastos básico bFGF e fator de crescimento derivado de plaquetas PDGF. Nos últimos anos, o foco do interesse científico tem sido a identificação desses fatores dentro do leite bovino que pode ser relevante para a melhoria da saúde humana. Dessa forma, foram desenvolvidas diversas metodologias para a extração desses fatores de crescimento do leite a partir de leite, colostro ou soro de leite. As metodologias mais usadas são cromatografia de troca catiônica, microfiltração e ultrafiltração. A cromatografia de troca catiônica tem sido amplamente utilizada devido à natureza básica dos fatores de crescimento, enquanto a microfiltração tem sido utilizada para a concentração de alguns fatores de crescimento a partir de colostro, e a ultrafiltração foi bem sucedida apenas na separação de IGF-I a partir de IGF-II no soro de leite. Extratos de fator de crescimento a partir do leite, do colostro ou do soro de leite têm sido utilizados como preparações terapêuticas para cicatrização de feridas e no tratamento de doenças inflamatórias do intestino.

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“…The two most common atomizing devices used in dairy applications are centrifugal (rotary) and pressure (nozzle) atomizers [25]. However, ultrasonic atomizers offer a viable alternative [58].…”

Section: Spray Drying Using Ultrasonic Atomizationmentioning

confidence: 99%

“…Probably the most significant application in this respect is the use of ultrasonic cutting devices. These machines utilize the high-frequency acoustic vibrations (20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35) to provide a smooth and clean cut for both hard and soft cheeses, minimizing wastage [4,5,56]. Ultrasound has also been commercialized as a method of sealing milk containers and packages of grated cheese -in a process also referred to as ultrasonic welding, the temperature induced by the cavitation processes described above is sufficient to seal the plastic [38,83].…”

Section: Ultrasound In Dairy Processing Applicationsmentioning

confidence: 99%

The ultrasonic processing of dairy products – An overview

Ashokkumar

Bhaskaracharya

Kentish

et al. 2009

Dairy Sci. Technol.

165

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-Ultrasonic processing is an emerging technology in food processing. When ultrasound passes through a liquid, bubble nuclei present in the liquid grow by bubble coalescence and rectified diffusion. When these bubbles reach a critical size range, they collapse under nearadiabatic conditions generating extreme conditions within the bubbles and in the surrounding liquid that include intense shear forces, turbulence and microstreaming effects. These ultrasound-induced physical effects are finding increasing use in food and dairy processing, in applications such as the enhancement of whey ultrafiltration, extraction of functional foods, reduction of product viscosity, homogenization of milk fat globules, crystallization of ice and lactose and the cutting of cheese blocks. After a brief introduction to the ultrasonic processing of food systems in general, this review presents a critical discussion of applications in dairy processing, together with the findings of some recent research on the use of ultrasound to modify the functionality of dairy protein ingredients. ultrasonic processing / acoustic cavitation / whey protein / dairy product Article published by EDP Sciences l'industrie alimentaire et laitière, dans des applications telles que l'amélioration de l'ultrafiltration du lactosérum, l'extraction d'aliments fonctionnels, la réduction de la viscosité des produits, l'homogénéisation des globules gras du lait, la cristallisation de la glace et du lactose et le décou-page des blocs de fromage. Après une brève introduction sur le traitement par ultrasons des systèmes alimentaires en général, cette revue présente une discussion critique des applications en technologie laitière, ainsi que les résultats de certaines recherches récentes sur l'usage des ultrasons pour modifier les fonctionnalités des ingrédients protéiques laitiers.ultrason / cavitation acoustique / protéine de lactosérum / produit laitier

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Technology of Evaporators, Membrane Processing and Dryers

Cited by 11 publications

References 63 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

FATOR DE CRESCIMENTO TRANSFORMADOR BETA (TGF-β) EM LEITE: UMA REVISÃO

The ultrasonic processing of dairy products – An overview

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