Download or read book Comparison of the Drying Kinetics of Skim Milk and Infant Formula Via the Single Droplet Drying Approach written by Sophie Gaspard and published by . This book was released on 2012 with total page 125 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nowadays spray drying is the most common method to dry milk. The mathematical model R.E.A. (Reaction Engineering Approach) predicts the drying behavior of the powders. In this report the reliability of its prediction for the infant formula drying was studied. In addition, the influence of the milk composition, its concentration and the air drying temperature were analyzed. Two concentrations (20 wt % and 30 wt %), two temperatures (70 and 78°C) and two materials (skim milk and infant formula) were tested using the glass-filament method, which permitted the measure of the single droplet mass, temperature and diameter. The drying kinetics were analyzed. Then these data were input in the R.E.A. model to get a master curve independent of the air drying conditions. The drying behaviors were significantly different at the lowest concentration. The feed content had a greater impact on the drying kinetics than the temperature. Finally the predictions for the skim milk and the baby formula were both reliable more than 96%.
Download or read book Drying of Single Milk Droplet written by Xuqi Lin and published by . This book was released on 2004 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Single Droplet Drying of Food and Bacterium Containing Liquids and Particle Engineering written by Nan Fu and published by . This book was released on 2012 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt: Droplet drying is an important phenomenon that widely presents in industrial powder manufacturing processes. Droplet drying involves simultaneous heat and mass transfer. When a droplet being dried contains dissolved solids, the properties of the solids could lead to interesting behaviours in drying, such as shell formation, crystallization and denaturation of bioactive materials. Such phenomena could make droplet drying a very complex process to understand. Meanwhile, these would also affect the functionality of the final dried particles. The study of droplet drying, the associated functionality changes and the mechanisms behind these changes require careful and sometimes new experimental approaches. Firstly, this study has extended the glass filament single droplet drying (SDD) experiment for studying the three phenomena mentioned above. The glass filament SDD technique was initially optimized to realize accurate measurements of droplet kinetics parameters during drying, including droplet diameter, droplet temperature and droplet mass. Using this technique, the effect of initial droplet properties on the drying behaviour was investigated. It was found that the initial droplet sizes tested did not affect drying behaviour. The drying kinetics of lactose droplets with three initial sizes could collapse to a general trend when correlated using the Reaction Engineering Approach (REA). This was the first time that this has been investigated. The so-called material-specific master activation-energy curve provides a useful quantitative description of the drying history for all the initial sizes tested. The drying kinetics of high solids skim milk droplets with an initial concentration of 50 wt% was also experimentally determined for the first time in literature and correlated with the REA modelling. Once again, a master activation energy curve was established, which is useful for predicting the drying history of the high solids content skim milk droplets at varied drying air conditions. It is noted that industrial operation in skim milk drying plants, 50 wt% or thereabout is a common practice. By comparing the drying behaviour of 50 wt% skim milk droplets to that of lower initial concentrations previously reported, it was found that the effect of drying air temperature is solids content dependent at high solids levels. Both droplet shrinkage kinetics and shrinkage ratio during the high solids milk drying were more significantly affected by the drying air temperature used. On the contrary, the drying rate appeared to be less affected by the increase in the drying air temperature. Perhaps this indicates that the mass transfer limiting regimes become real. The shrinkage coefficient of milk droplets with initial concentrations between 10 and 50 wt%, when correlated to the corresponding initial concentration, formed an consistent trend. This trend was used to develop a master equation for predicting the shrinkage kinetics of milk droplets within the stated range of initial concentration. The newly developed in situ analysis of particle surface formation allows the changes in the dissolution behaviour of the semi-dried particle to be monitored while droplet drying is in progress. By comparing the changes in dissolution behaviour of four dairy materials during drying, the possible material migration behaviour during milk droplet drying was examined. Fat was considered to start to accumulate on the surface of the droplet being dried as soon as drying started. Such accumulation appeared to take some time to complete. By the middle stage of drying, the fat was most probably concentrated on the surface layer leading to the dominant fat coverage on the spray dried milk powders, which provided evidence to the claims made in previous studies using XPS. Lactose was used as a model sugar to study its crystallization behaviour during droplet drying, which was achieved by both the improved SDD experiments incorporating dissolution tests and post-drying instrumental analysis including SEM and XRD. Dried lactose particles could possess two-layer morphology with the interior showing higher crystallinity. This finding demonstrated the importance of the moisture content on the crystallization during drying. It is believed that as drying progresses there is a critical crystallization period where the crystallization rate was maximal. Drying conditions that enhance the lactose crystallization during drying include a higher drying air temperature, a higher initial [alpha]-lactose level, and a longer exposure time. The study of the retention of microbial viability was carried out with a model bacterium, Lactococcus lactis ssp. cremoris. By correlating the inactivation kinetics explicitly to the drying process parameters, it was found that the inactivation constant kd obtained at six drying conditions can be correlated to the droplet temperature Td with a general trend. The results indicated that the heat-induced inactivation remained to be the main cause of cell death during a convective droplet drying process at an elevated temperature. The effects of other droplet drying parameters on cell survival were also discussed. Environmental parameters influence the cell inactivation kinetics by either stabilizing cellular components or by altering the droplet drying kinetics. The prominent protective effect provided by reconstituted skim milk was found to have at least two mechanisms: (1) particle temperature was kept lower at the later stage of drying; (2) there were fewer cells presented on the surface of dried particle. The trend of kd plotted against Td showed that a transition temperature exists at around 62-65oC, coinciding with the peak of denaturation of 30S ribosomal subunit on a thermogram as measured by DSC in previous works.
Download or read book Drying in the Dairy Industry written by Cécile Le Floch-Fouéré and published by CRC Press. This book was released on 2020-11-25 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector. Drying in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market of dairy powders issues, considering both final product and process as well as their interrelationships. It explains the different processing steps for the production of dairy powders including membrane, homogenisation, concentration and agglomeration processes. The book includes a presentation of the current technologies, the more recent development for each of them and their impact on the quality of the final powders. Lastly, one section is dedicated to recent innovations and methods directed to more sustainable processes, as well as latter developments at lab scale to go deeper in the understanding of the phenomena occurring during spray drying. Key Features: Presents state-of-the-art information on the production of a variety of different dairy powders Discusses the impact of processing parameters and drier design on the product quality such as protein denaturation and viability of probiotics Explains the impact of drying processes on the powder properties such as solubility, dispersibility, wettability, flowability, floodability, and hygroscopicity Covers the technology, modelling and control of the processing steps This book is a synthetic and complete reference work for researchers in academia and industry in order to encourage research and development and innovations in drying in the dairy industry.
Download or read book Single Droplet Analysis for Spray Drying of Foods written by Jimmy Perdana and published by . This book was released on 2013 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Skim Milk in Infant Feeding written by Samuel J. Fomon and published by . This book was released on 1977 with total page 6 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effect of Heat Treatment Upon the Quality of Dry Skim Milk and Condensed Skim Milk for Ice Cream written by Owen Edward Williams and published by . This book was released on 1931 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Drying of Milk and Milk Products written by Carl W. Hall and published by . This book was released on 1971 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: History and growth. Theory of evaporation and evaporators. Drum or roller driers and miscellaneous methods of drying. Spray drying. Instrumentation and control. Processing, packaging, and storage of evaporated, condensed and sweetened condensed milks. Processing, packging, and storage of nonfat dry milk and dry whole milk. By-products and special products. Quality control and sanitation. Properties of dry milks. Markets and uses.
Download or read book The Grading of Dry Milk Solids not Over 1 1 2 Fat written by American Dry Milk Institute and published by . This book was released on 1936 with total page 21 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Grading of Dry Milk Solids written by American Dry Milk Institute and published by . This book was released on 1942 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Studies on Spray Drying of Milk Powder written by Hiromichi Hayashi and published by . This book was released on 197? with total page 139 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book From Single Droplet to Spray Tower Drying of Dairy Solutions written by Thi Thu Hang Tran and published by . This book was released on 2017 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Drying of Solids written by Arun S. Mujumdar and published by . This book was released on 1986 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: International contributors give wide coverage of the latest developments in the theory and practice of the drying of solids. Drying is one of the most common and energy-intensive operations in industry, and the cost is determined by the desired level of product moisture and the unit operation of nonthermal dewatering--hence the commissioned article on a new dewatering technique. Articles are balanced between theory and applications and practicing engineers should find a wealth of useful information. Topics covered include drying theory and modelling, drying of granular solids, drying of sheets, drying of foodstuffs, drying of agricultural products, solar drying, and drying of slurries.
Download or read book The Grading of Dry Skim Milk written by American Dry Milk Institute and published by . This book was released on 1929 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book MODELING AND NUMERICAL ANALYSIS OF SINGLE DROPLET DRYING written by and published by . This book was released on 2005 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: 10H2O) droplets are compared with the model predictions. Further, proper choices of the numerical parameters are sought in order to have successful iteration loops. The model successfully estimated the weight and temperature histories of colloidal silica, dried at air temperatures of 101oC and 178oC, and skimmed milk, dried at air temperatures of 50oC and 90oC, droplets. However, the model failed to predict both the weight and the temperature histories of Na2SO4⋅.
Download or read book Human Milk Biochemistry and Infant Formula Manufacturing Technology written by Mingruo Guo and published by Woodhead Publishing. This book was released on 2020-09-11 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt: Human Milk Biochemistry and Infant Formula Manufacturing Technology, Second Edition covers the history of bottle feeding, its advantages and disadvantages when compared with breast-feeding, human milk biochemistry, trends and new developments in infant formula formulation and manufacturing, and best practices in infant formula processing technology and quality control. The book also covers human milk proteomics as a new, separate chapter and provides additional information on infant formula clinical trial guidelines. In addition, the book includes information about the formulation and processing of premature and low birth weight infant formula. This book is sure to be a welcome resource for professionals in the food and infant formula industry, academics and graduate students in fields like nutrition, food sciences, or nursing, nutritionists and health professionals, government officials working in relevant departments, and finally, anyone interested in human milk and infant formula. - Reviews both human milk biochemistry and infant formula processing technology for broad coverage - Features a comprehensive review on the human milk protein profile using proteomics technology - Contains information on infant formula processing technology - Provides guidelines on infant formula clinical trials and related topics
Download or read book A Comparison of the Effects of Different Processing Temperatures and Acidulants on the Functional Properties of Ultrafiltered Skim Milk and Nonfat Dry Milk Solids written by Peter Curtis Falkum and published by . This book was released on 1988 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt:
