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Exploring drying kinetics and morphology of commercial dairy powders
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing. Chalmers University of Technology, Sweden.ORCID iD: 0000-0001-6864-6308
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing. Chalmers University of Technology, Sweden.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
Tetra Pak Processing Systems, Sweden.
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2015 (English)In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 158, p. 58-65Article in journal (Refereed) Published
Abstract [en]

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.

Place, publisher, year, edition, pages
2015. Vol. 158, p. 58-65
Keywords [en]
Dairy products, Fat, Spray drying, Drying rate, Morphology, Effective diffusivity
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-6807DOI: 10.1016/j.jfoodeng.2015.02.029Scopus ID: 2-s2.0-84925310793Local ID: 23595OAI: oai:DiVA.org:ri-6807DiVA, id: diva2:964647
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2023-05-25Bibliographically approved

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Malafronte, Loredana

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