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Article Dans Une Revue Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies Année : 2005

Thermohygrometric sensor: a tool for optimizing the spray drying process

Résumé

The introduction of a thermohygrometer into the outlet air of a spray-drying chamber allows measurement and observation of absolute and relative humidities. As an example, there is no powder stuck in a spray-drying chamber of a three-stage pilot plant when the difference between calculated and measured absolute humidity of the outlet air is below 2 g of water kg(-1) dry air. To obtain a whole milk, skim milk or whey powder at 0.20 +/- 0.02 of water activity (at 25 degrees C), the relative humidity of the outlet air must be equal to 11%+/- 1 for whole milk powder and 7%+/- 1 for whey and skim milk powders. (c) 2004 Elsevier Ltd. All rights reserved.

Dates et versions

hal-01453930 , version 1 (02-02-2017)

Identifiants

Citer

Pierre Schuck, Serge Mejean, Anne Dolivet, Romain Jeantet. Thermohygrometric sensor: a tool for optimizing the spray drying process. Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2005, 6 (1), pp.45-50. ⟨10.1016/j.ifset.2004.10.001⟩. ⟨hal-01453930⟩
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