Innovations and opportunities in processes for concentrated and dried dairy products - Institut Agro Rennes-Angers Accéder directement au contenu
Poster De Conférence Année : 2016

Innovations and opportunities in processes for concentrated and dried dairy products

Résumé

The energy required for spray-drying is considerably in excess to that required for evaporation. As an example and when processing permeate to obtain powders, 96.7% of water removal is achieved by falling-film evaporation at a specific energy cost of 418 kJ.kg-1 of water removed, whereas spray drying account for only 3.3% of water removal but is requiring 5,508 kJ.kg-1 of water removed. Thus, feeding the spray dryer with a concentrate at higher total solids contents represents a strong opportunity to reduce the overall energy cost of powder production. Unfortunately, the extent of concentration by falling-film evaporation and more generally the performances of evaporators are limited by the increasing viscosity of the product, and the actual spraying systems are not adapted to high viscous products. Another way to reduce the energy cost of spray-drying is to design alternative technologies to transform a concentrate into a powder, as tested in this study for the production of permeate powders. The process included as usual a vacuum concentration step of permeate from 6% to 60% TS and batch crystallization. Specific equipment (thin-film horizontal rotative evaporator) able to handle highly viscous concentrates was then used to produce powders and no spray-dryer was required at any step of the processing scheme. Trials were carried out at pilot-scale to test the feasability of the whole process. The properties of the resulting powders (density, colour, particle size, rehydration properties) were compared to those of a permeate powder produced according to the conventional process. The results obtained were promising: the feasability of the whole process was confirmed and the properties of powders were closed to those to a conventional permeate powder. Moreover, this new processing scheme led to lower energy consumption (50%) and should enable savings in building costs (40%). The investments costs are not taken into account in the study.
Fichier non déposé

Dates et versions

hal-01299598 , version 1 (07-04-2016)

Identifiants

  • HAL Id : hal-01299598 , version 1
  • PRODINRA : 351273

Citer

Pierre Schuck, Gaëlle Tanguy-Sai, Serge Mejean, Anne Dolivet, Romain Jeantet, et al.. Innovations and opportunities in processes for concentrated and dried dairy products. IDF Dairy Science & Technology Symposia 2016 Concentration and Dried Milk Products, Apr 2016, Dublin, Ireland. , 2016. ⟨hal-01299598⟩
149 Consultations
0 Téléchargements

Partager

Gmail Facebook X LinkedIn More