Prediction of Thermohydric History of Whey Protein Concentrate Droplets during Spray Drying
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- 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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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.
KeywordsSpray dryingModelingWhey protein
whey protein concentrate