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Exploring drying kinetics and morphology of commercial dairy powders

Loredana Malafronte (Institutionen för kemi och kemiteknik, Kemisk apparatteknik) ; Lilia Ahrné (Institutionen för biologi och bioteknik, Livsmedelsvetenskap) ; E. Schuster ; F. Innings ; Anders Rasmuson (Institutionen för kemi och kemiteknik, Kemisk apparatteknik)
Journal of Food Engineering (0260-8774). Vol. 158 (2015), p. 58-65.
[Artikel, refereegranskad vetenskaplig]

Understanding the effect of the initial composition of a liquid feed on the spray drying process and morphology of powders is important in order to reduce the time and costs for process design, and ensure the desired properties of the final product. In this work, seven commercial dairy products with different fat content were selected. The effect of initial composition on drying time during single drop experiments was studied. The morphology of powder particles and the influence of morphology changes on the drying rate were investigated in order to assess the effect of fat content on the effective diffusivity of water in dairy products. Results show that fat content influences drying time and morphology of powder particles. The higher the fat content the longer the drying time and particles appear to be less shrivelled. Changes in morphology and the drying rate seem to be related. Two falling drying periods were observed for most of the products. During the first period the drops shrink spherically, while during the second period shrivelling occurs. The effective diffusivity of water shows that high fat contents lead to a lower diffusivity of water in the products.

Nyckelord: Dairy products, Fat, Spray drying, Drying rate, Morphology, Effective diffusivity



Denna post skapades 2015-06-01. Senast ändrad 2016-08-22.
CPL Pubid: 217841

 

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