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Prediction of Thermohydric History of Whey Protein Concentrate Droplets during Spray Drying

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Abstract

In this study, we analyzed heat and mass transfer phenomena occurring during spray drying of a whey protein concentrate at pilot scale. Conservation equations were written for both liquid droplets and humid air. Predicted results were then compared with experimental data: particle final moisture content, outlet air temperature, and humidity. The good adequacy found between experimental and predicted data allowed us to use the predicted values as a good indicator of thermohydric history followed by a droplet during drying. These results can also be used to help to find optimal process settings during production of spray-dried powders with specific properties.

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Abbreviations

DA:

dry air

DM:

dry matter

WPC:

whey protein concentrate

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Acknowledgments

The authors acknowledge P. Schuck (INRA-Rennes/STLO) and J.F. Boudier (Ingredia-France) for fruitful discussions.

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Authors and Affiliations

  1. Ecole de Biologie Industrielle (EBI), 32 Boulevard du port, 95000, Cergy-Pontoise, France

    Clémence Bernard & Rafik Absi

  2. AgroParisTech, UMR 1145-Ingénierie-Procédés-Aliments, 1 Avenue des olympiades, 91300, Massy, France

    Clémence Bernard, Bertrand Broyart, Pablo Granda & Perla Relkin

Authors
  1. Clémence Bernard
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  2. Bertrand Broyart
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  3. Rafik Absi
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  4. Pablo Granda
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  5. Perla Relkin
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Correspondence to Clémence Bernard.

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Bernard, C., Broyart, B., Absi, R. et al. Prediction of Thermohydric History of Whey Protein Concentrate Droplets during Spray Drying. Food Bioprocess Technol 6, 2904–2915 (2013). https://doi.org/10.1007/s11947-012-0963-x

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  • DOI: https://doi.org/10.1007/s11947-012-0963-x

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