Exploring drying kinetics and morphology of commercial dairy powders
Artikel i vetenskaplig tidskrift, 2015

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.

Dairy products

Fat

Morphology

Spray drying

Effective diffusivity

Drying rate

Författare

Loredana Malafronte

Chalmers, Kemi och kemiteknik, Kemiteknik, Kemisk miljövetenskap

Lilia Ahrné

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

E. Schuster

SP Sveriges Tekniska Forskningsinstitut AB

F. Innings

Tetra Pak

Anders Rasmuson

Chalmers, Kemi och kemiteknik, Kemiteknik, Kemisk miljövetenskap

Journal of Food Engineering

0260-8774 (ISSN)

Vol. 158 58-65

Ämneskategorier

Livsmedelsvetenskap

DOI

10.1016/j.jfoodeng.2015.02.029

Mer information

Senast uppdaterat

2018-09-06