Food and Bioprocess Technology

, Volume 6, Issue 10, pp 2904–2915

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

  • Clémence Bernard
  • Bertrand Broyart
  • Rafik Absi
  • Pablo Granda
  • Perla Relkin
Original Paper

DOI: 10.1007/s11947-012-0963-x

Cite this article as:
Bernard, C., Broyart, B., Absi, R. et al. Food Bioprocess Technol (2013) 6: 2904. doi:10.1007/s11947-012-0963-x
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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.

Keywords

Spray dryingModelingWhey protein

Abbreviation

DA

dry air

DM

dry matter

WPC

whey protein concentrate

Copyright information

© Springer Science+Business Media, LLC 2012

Authors and Affiliations

  • Clémence Bernard
    • 1
    • 2
  • Bertrand Broyart
    • 2
  • Rafik Absi
    • 1
  • Pablo Granda
    • 2
  • Perla Relkin
    • 2
  1. 1.Ecole de Biologie Industrielle (EBI)Cergy-PontoiseFrance
  2. 2.AgroParisTech, UMR 1145-Ingénierie-Procédés-AlimentsMassyFrance