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Article Dans Une Revue Journal of Food Engineering Année : 2015

Concentration of dairy products using a thin film spinning cone evaporator

Résumé

A new thin film concentration device based on a spinning cone evaporator has been specifically designed to process viscous products at low evaporation temperatures. Its effectiveness was evaluated for the concentration of skim milk and a whey protein concentrate with 80% (w/w) protein on a dry-matter basis (WPC80). The concentrates were dried and the powders were compared to standard products obtained with conventional technology. WPC80 at 259.1 g kg−1 total solids (TS) and preconcentrated skim milk at 404.9 g kg−1 TS were concentrated up to 425.4 and 570.5 g kg−1 TS, respectively. No noticeable protein denaturation was evidenced on either concentrate. Particle size and bulk density were higher in the WPC80 powder than a standard product. Although the skim milk concentrate was highly viscous, drying was possible by applying a higher pressure at the inlet of the dryer. The resulting powder had physical properties (density, particle size, solubility) comparable to those of a standard product.
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Dates et versions

hal-01209867 , version 1 (02-10-2015)

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Gaëlle Tanguy-Sai, Anne Dolivet, Fabienne Lambrouin, Serge Mejean, Diarmuid Coffey, et al.. Concentration of dairy products using a thin film spinning cone evaporator. Journal of Food Engineering, 2015, 166, pp.356-363. ⟨10.1016/j.jfoodeng.2015.07.001⟩. ⟨hal-01209867⟩
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