Predictive CFD modeling of whey protein denaturation in skim milk spray drying powder production

Jaskulski, Maciej; Atuonwu, J.C.; Tran, Thi Thu Hang; Stapley, A.G.F.; Tsotsas, Evangelos

doi:10.1016/j.apt.2017.09.026

Cited by 38 publications

(7 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Increasing inlet temperature could cause the outlet temperature to rise above the denaturation temperature of whey proteins (>65-75°C). [28] Similar observations were made by other studies [12,13,30] demonstrated that increasing inlet temperature resulted in increased denaturation of whey proteins in skimmed cow milk powders. However, this relation is parabolic in nature and showed an inverse relation at the start.…”

Section: Denaturation Of Whey Proteins Of Skimmed Camel Milk Powderssupporting

confidence: 79%

“…Denaturation and aggregation of proteins might occur along the stages of drying where temperature and water activity become high enough. [7,12] Denaturation does not only induce loss of proteins bio-functionality, but could also render the powders insoluble. [7] Hence, retention of the immunological properties of milk proteins and techno-functional powder characteristics may have different optimal processing conditions, [4,13] which leads to the necessity of making compromises.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Insolubility and denaturation of whey proteins of skimmed camel milk as affected by spray drying operating parameters

Habtegebriel

Dintwa

Wawire

et al. 2021

International Journal of Food Properties

View full text Add to dashboard Cite

The effect of spray drying process parameters (i.e., inlet temperature, atomization pressure, and feed flow rate) on the denaturation of whey proteins of skimmed camel milk was studied using a face-centered central composite design. Spray drying of skimmed camel milk (i.e., total solids of 8.4% [w/w]) produced powders with a total solids content of 94-97% (w/w), protein 22-29% (w/w) and lactose 27-31% (w/w). The process was optimized using response surface methodology in combination with desirability function. A maximum recovery of 61% of the total solids was achieved while still maintaining denaturation of whey protein and insolubility index levels at their minimum possible value of 39% and 0.1 mL, respectively. The final moisture content of the powder at these conditions was 3.3% (w/w). This implies that, as denaturation was the primary mechanism by which camel milk lose its protective proteins, minimizing denaturation would make it possible to produce skimmed camel milk powders with good nutritional and therapeutic values. The morphology of spray-dried skimmed camel milk processed at 140°C showed greater spherical intact particles than their cow milk powder counterparts.

show abstract

Section: Denaturation Of Whey Proteins Of Skimmed Camel Milk Powderssupporting

confidence: 79%

Section: Introductionmentioning

confidence: 99%

Insolubility and denaturation of whey proteins of skimmed camel milk as affected by spray drying operating parameters

Habtegebriel

Dintwa

Wawire

et al. 2021

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…Due to the complex nature of the spray-drying process, Maillard reactions that occur during the spray-drying process have been less well studied compared with those in liquid systems (Jaskulski et al, 2017;Schmitz-Schug, Kulozik, & Foerst, 2016;Wijlhuizen et al, 1979). Reactions occurring during spray-drying processes have often been modeled using a first-order kinetic modeling approach or with more complex models that taken both moisture content and temperature into account (Atuonwu, Ray, & Stapley, 2017;G omez-Narváez, Contreras-Calder on, & Pérez-Martínez, 2019;Miao & Roos, 2004).…”

mentioning

confidence: 99%

Color formation and Maillard reactions during the spray drying process of skim milk and model systems

Zhou

Langrish

2021

J Food Process Engineering

View full text Add to dashboard Cite

The thermal degradation of fresh skim milk, reconstituted skim milk and two model systems with different lactose/WPI ratios in a new design of spray dryer has been investigated. The extent of thermal degradation has been measured by the formation of Advanced Maillard reaction products, as assessed by a fluorometric method. Significant changes have been found when the inlet temperature increased from 180 C to 190 C, suggesting that temperature may play an important role in the kinetics of milk degradation in spray dryers. The non-uniform distribution of particle residence time in the pilot-scale dryer suggested that the design and operation of the spray dryer used for drying may also affect the extent of thermally induced reactions during the spray-drying process. Results from the spray drying of model systems with different lactose/WPI ratios suggested that WPI concentration may be the rate-limiting factor. Colourimetric analysis of the samples suggested a strong correlation between the formation of advanced Maillard reaction products and the color intensities of the spray-dried products. Practical ApplicationsA correlation exists between the color intensity of the spray-dried products and formation of advanced Maillard reaction products, which can be potentially further developed as a rapid, cost-effective quality evaluation method for spray-dried products. The discussion of the effect of spray drying conditions on the wall-deposition and re-entrainment process and thus the particle residence time distribution may also assist in improving the spray-drying process for thermally sensitive products. | INTRODUCTIONSpray drying is a common method used for drying liquid feedstocks.One of the key applications of spray drying is in the final stage of milk powder production. Other than the requirements for a low final moisture content and other physical properties of dried products, the flavor, the nutritional values, and the appearance of the dried milk are also important, so the loss of volatile components and heat-induced degradation should be minimized during the spray-drying process.Heat-induced degradation includes denaturation and aggregation of proteins (e.g., caseins, whey proteins), Maillard reactions, enzyme inactivation and lactulose isomerization (Jaskulski, Atuonwu, Tran,

show abstract

“…The test installation will later colled OVGU dryer. Additionally, evaporation model was combined with the protein inactivation model to calculate degradation of the skim milk powder during the spray drying process [13]. A full mathematical description of the models and details of the dryer geometry and settings of the CFD solver can be found in the quoted articles.…”

Section: Cfd Model Of Skim Milk Spray Dryingmentioning

confidence: 99%

CFD model-supported design of monodisperse co-current spray dryers

Jaskulski

Tran

Tsotsas

2018

Proceedings of 21th International Drying Symposium

View full text Add to dashboard Cite

In this study the operation of spray drying chambers fitted by the multi-stream monodisperse atomizer was simulated by the previously developed CFD model of skim milk spray drying. A series of CFD simulations of skim milk monodisperse spray drying were performed. The influence of different nozzle positions, initial droplet diameters (180 μm and 167 μm) and the way of air introduction (vertical or swirling with 30° or 60° angle) on the drying process were checked. Parameters like drying air and particle residence time, wall deposition, inter-particle collisions, protein thermal deactivation, air velocity and temperature profiles were compared for each case. Keywords: CFD, spray drying, skim milk, monodisperse atomizers, optimization.

show abstract

Predictive CFD modeling of whey protein denaturation in skim milk spray drying powder production

Cited by 38 publications

References 27 publications

Insolubility and denaturation of whey proteins of skimmed camel milk as affected by spray drying operating parameters

Insolubility and denaturation of whey proteins of skimmed camel milk as affected by spray drying operating parameters

Color formation and Maillard reactions during the spray drying process of skim milk and model systems

CFD model-supported design of monodisperse co-current spray dryers

Contact Info

Product

Resources

About