0 avis
Drying-induced mechanisms of skin formation in mixtures of high protein dairy powders
Archive ouverte
Spray drying of dairy products consists of spraying droplets of feed solution into a hot air flow to quicklyevaporate water and finally to form dried particles. In order to understand the role of the two-major milk protein(whey proteins and micellar caseins) in the mechanisms of particle formation the evaporation of mixturescontaining different whey protein to casein ratios the obtained milk protein concentrates was investigated atsingle droplet and jet monodispersed stages. The results obtained suggest that the evolution of skin mechanicalproperties with time strongly depends on the composition of the mix and most of all on both size and mechanicalcharacteristics of the colloidal components. Interestingly, the remarkable shape analogies observed in spraydried particles compared to the single droplets suggest that, despite the significant difference in terms of experimentalconditions and process characteristic time scale, the ongoing evaporation dynamics are almostequivalent. Moreover, our results showed an overrepresentation of the smaller size whey proteins at the particlesurface of dairy colloidal mixes, in agreement with reported results on model colloids.
Consulter en ligne
Suggestions
Du même auteur
