Modeling spray drying of dairy products – Impact of drying kinetics, reaction kinetics and spray drying conditions on lysine loss

Schmitz-Schug, Iris; Kulozik, Ulrich; Foerst, Petra

doi:10.1016/j.ces.2015.11.008

Cited by 59 publications

(32 citation statements)

References 49 publications

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“…The drying time spent in the NFMD is clearly lower than freeze-drying and only a few minutes longer than the time observed in spray drying (about 100 min) but the thermal levels applied are considerable. Consequently, NFMD presents very favourable characteristics for the drying of thermosensible materials with similar efficiencies to those obtained by spray-drying, taking into account the duration of cycles and power consumption [7]. Figure 1.…”

Section: Drying Kinetics Analysismentioning

confidence: 87%

Microwave drying in fluidized bed to dehydrate microencapsulated Saccharomyces cerevisiae cells. Temperature control strategies.

Mardaras

Lombraña

2018

Proceedings of 21th International Drying Symposium

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Alginate microcapsules containing cell yeasts of the species Saccharomyces cerivisae, used as a reference microorganism, were studied here to improve the protection of cell activity during food processing. Here a novel drying process was proposed to optimize processing conditions. The dehydration of microcapsules by microwaves and under near fluidizing conditions (NFMD), allows performing dehydration employing lower temperatures to maintain high viability levels and a high quality end product. Thus, strategies based on the combination of different thermal gradients and processing temperatures were analysed through a series of NFMD experiments.

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Section: Drying Kinetics Analysismentioning

confidence: 87%

Microwave drying in fluidized bed to dehydrate microencapsulated Saccharomyces cerevisiae cells. Temperature control strategies.

Mardaras

Lombraña

2018

Proceedings of 21th International Drying Symposium

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“…(2) so as to form a slurry which is fed into the spray dryer (3). The output is a dry ceramic powder with a certain amount of residual moisture, which will be pressed (4) to the desired shape and subsequently dried and sintered (5). Finally, ornamental motifs are added to the final product (6).…”

Section: Latin Symbolsmentioning

confidence: 99%

“…Spray drying (atomization) is a widespread process in process industry, the applications of which range from the production of powder catalysts for the chemical industry to food, micro-encapsulated products, the manufacturing of ceramic tiles, and carbon capture and storage. Most of the reported work regarding atomization has focused, however, on the food industry, whereas little attention has been given to its modelling with regard to the manufacturing of ceramic tiles [1][2][3][4]. This is despite the fact that the output control parameters of the spray drying process in the ceramic tile production chain have a significant impact on the characteristics of the final product.…”

mentioning

confidence: 99%

Numerical and experimental characterization of the hydrodynamics and drying kinetics of a barbotine slurry spray

Sebastia‐Saez

Hernández

Arellano‐García

et al. 2019

Chemical Engineering Science

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Spray drying is a basic unit operation in several process industries such as food, pharmaceutical, ceramic, and others. In this work, a Eulerian-Lagrangian three-phase simulation is presented to study the drying process of barbotine slurry droplets for the production of ceramic tiles. To this end, the simulated velocity field produced by a spray nozzle located at the Institute of Ceramic Technology in Castelló (Spain) is benchmarked against measurements obtained by means of laser Doppler anemometry in order to validate the numerical model. Also, the droplet size distribution generated by the nozzle is obtained at operating conditions by means of laser diffraction and the data obtained are compared qualitatively to those found in the literature. The droplet size distribution is introduced thereafter in the three-phase simulation to analyse the drying kinetics of individual droplets. The model predicts the theoretical linear evolution of the square diameter (D 2-law), and the temperature and mass exchange with the environment. The proposed model is intended to support the design and optimization of industrial spray dryers.

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“…Spray‐drying is a high‐temperature short‐time (HTST) thermal process. The range of temperature during whey processing is wide (~120–260 °C) and the heat impact lasts for a short time (residence time of particles is normally <1 min) (Bernard et al, ; Chegini, Hamidi Sepehr, Dizaji, & Mirnezami, ; Schmitz‐Schug, Kulozik, & Foerst, ; Toro‐Sierra et al, ). Only a small amount of data in the literature accounts for the aggregation tendency, gelling, or emulsification ability of the proteins submitted to spray‐drying in relationship to the temperature.…”

Section: Introductionmentioning

confidence: 99%

Effects of the Addition of Spray‐Dried Whey on the Stability of Fat‐Reduced Mayonnaise‐Type Emulsions During Storage

Biller

Waszkiewicz-Robak

Longo

et al. 2018

J Americ Oil Chem Soc

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The applicability of the spray-dried whey for the production of reduced-calorie mayonnaise-type emulsions was studied. Whey was used as a stabilizing/emulsifying agent and as a fat-replacement component. Whey powder was spray-dried at 130, 140, and 180 C. As control sample, 80% w/w standard fat emulsion was prepared. Mayonnaise-like fat-reduced emulsions contained 65% w/w of fat and 15% w/w of three distinct types of whey. The destabilization of the emulsions was investigated within 7 days of storage by scanning the samples with laser light. Backscattering, Turbiscan stability index, elasticity index, and macroscopic viscosity index were determined. The most stable emulsion contained whey powder spray-dried at 180 C. The emulsion made with whey powder spray-dried at 130 C was less stable than that with 180 C spray-dried whey, but it was more stable than the control and the one with whey spray-dried at 140 C.

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Modeling spray drying of dairy products – Impact of drying kinetics, reaction kinetics and spray drying conditions on lysine loss

Cited by 59 publications

References 49 publications

Microwave drying in fluidized bed to dehydrate microencapsulated Saccharomyces cerevisiae cells. Temperature control strategies.

Microwave drying in fluidized bed to dehydrate microencapsulated Saccharomyces cerevisiae cells. Temperature control strategies.

Numerical and experimental characterization of the hydrodynamics and drying kinetics of a barbotine slurry spray

Effects of the Addition of Spray‐Dried Whey on the Stability of Fat‐Reduced Mayonnaise‐Type Emulsions During Storage

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