Modelling and improving the spray drying process for whey derivates - Institut Agro Rennes-Angers Accéder directement au contenu
Poster De Conférence Année : 2014

Modelling and improving the spray drying process for whey derivates

Résumé

Spray drying is a well-established technique to convert a liquid solution into individual solid particles. It is widely used in the dairy industry, especially in the whey sector. In fact, the dairy industry has to process huge amounts of whey each year. Because of environmental and economic factors, as well as the potential benefits for health, whey is no longer considered a waste product. It is therefore of the utmost importance to process whey properly to supply the ingredient market with high quality products. However, whey is not an easy product to process because it contains a great deal of free water, lactose, soluble proteins and varying amounts of minerals, especially calcium, phosphate and various monovalent ions. If lactose is not properly crystallised, whey cannot be spray dried correctly without a reduced flow rate and decreased functional properties of the powder. Whey composition is unfortunately highly variable, which makes it difficult to anticipate process optimisation for further processing. Lactose crystallization is a critical step in the processing of whey and its permeates concentrated by evaporation before spray drying. In this overview, we propose several approaches to improve the performance of whey powder processing by using physicochemical and process information. Several examples of process optimization through improved understanding of vacuum evaporation, lactose crystallization and spray-drying are detailed. The final aim of this overview is to contribute to greater understanding of lactose crystallization and to propose an ideal plant to produce whey powders of high value, quality and energy efficiency with a low environmental impact.
Fichier principal
Vignette du fichier
WHEY2014_Oral programme_7_2.pdf (505.23 Ko) Télécharger le fichier
Origine : Fichiers produits par l'(les) auteur(s)

Dates et versions

hal-01209703 , version 1 (03-06-2020)

Identifiants

  • HAL Id : hal-01209703 , version 1
  • PRODINRA : 269357

Citer

Pierre Schuck, Romain Jeantet. Modelling and improving the spray drying process for whey derivates. 7. International Whey Conference 2014, Sep 2014, Rotterdam, Netherlands. , 2014. ⟨hal-01209703⟩
168 Consultations
30 Téléchargements

Partager

Gmail Facebook X LinkedIn More