Exploring drying kinetics and morphology of commercial dairy powders

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Standard

Exploring drying kinetics and morphology of commercial dairy powders. / Malafronte, L.; Ahrné, L.; Schuster, E.; Innings, F.; Rasmuson, A.

I: Journal of Food Engineering, Bind 158, 2015, s. 58-65.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › fagfællebedømt

Harvard

Malafronte, L, Ahrné, L, Schuster, E, Innings, F & Rasmuson, A 2015, 'Exploring drying kinetics and morphology of commercial dairy powders', Journal of Food Engineering, bind 158, s. 58-65. https://doi.org/10.1016/j.jfoodeng.2015.02.029

APA

Malafronte, L., Ahrné, L., Schuster, E., Innings, F., & Rasmuson, A. (2015). Exploring drying kinetics and morphology of commercial dairy powders. Journal of Food Engineering, 158, 58-65. https://doi.org/10.1016/j.jfoodeng.2015.02.029

Vancouver

Malafronte L, Ahrné L, Schuster E, Innings F, Rasmuson A. Exploring drying kinetics and morphology of commercial dairy powders. Journal of Food Engineering. 2015;158:58-65. https://doi.org/10.1016/j.jfoodeng.2015.02.029

Author

Malafronte, L. ; Ahrné, L. ; Schuster, E. ; Innings, F. ; Rasmuson, A. / Exploring drying kinetics and morphology of commercial dairy powders. I: Journal of Food Engineering. 2015 ; Bind 158. s. 58-65.

Bibtex

@article{0411e80313424ba9b9a4b8f6b2ebd074,
title = "Exploring drying kinetics and morphology of commercial dairy powders",
abstract = "Understanding the effect of the initial composition of a liquid feed on the spray drying process and morphology of powders is important in order to reduce the time and costs for process design, and ensure the desired properties of the final product. In this work, seven commercial dairy products with different fat content were selected. The effect of initial composition on drying time during single drop experiments was studied. The morphology of powder particles and the influence of morphology changes on the drying rate were investigated in order to assess the effect of fat content on the effective diffusivity of water in dairy products. Results show that fat content influences drying time and morphology of powder particles. The higher the fat content the longer the drying time and particles appear to be less shrivelled. Changes in morphology and the drying rate seem to be related. Two falling drying periods were observed for most of the products. During the first period the drops shrink spherically, while during the second period shrivelling occurs. The effective diffusivity of water shows that high fat contents lead to a lower diffusivity of water in the products.",
keywords = "Dairy products, Drying rate, Effective diffusivity, Fat, Morphology, Spray drying",
author = "L. Malafronte and L. Ahrn{\'e} and E. Schuster and F. Innings and A. Rasmuson",
year = "2015",
doi = "10.1016/j.jfoodeng.2015.02.029",
language = "English",
volume = "158",
pages = "58--65",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Exploring drying kinetics and morphology of commercial dairy powders

AU - Malafronte, L.

AU - Ahrné, L.

AU - Schuster, E.

AU - Innings, F.

AU - Rasmuson, A.

PY - 2015

Y1 - 2015

N2 - Understanding the effect of the initial composition of a liquid feed on the spray drying process and morphology of powders is important in order to reduce the time and costs for process design, and ensure the desired properties of the final product. In this work, seven commercial dairy products with different fat content were selected. The effect of initial composition on drying time during single drop experiments was studied. The morphology of powder particles and the influence of morphology changes on the drying rate were investigated in order to assess the effect of fat content on the effective diffusivity of water in dairy products. Results show that fat content influences drying time and morphology of powder particles. The higher the fat content the longer the drying time and particles appear to be less shrivelled. Changes in morphology and the drying rate seem to be related. Two falling drying periods were observed for most of the products. During the first period the drops shrink spherically, while during the second period shrivelling occurs. The effective diffusivity of water shows that high fat contents lead to a lower diffusivity of water in the products.

AB - Understanding the effect of the initial composition of a liquid feed on the spray drying process and morphology of powders is important in order to reduce the time and costs for process design, and ensure the desired properties of the final product. In this work, seven commercial dairy products with different fat content were selected. The effect of initial composition on drying time during single drop experiments was studied. The morphology of powder particles and the influence of morphology changes on the drying rate were investigated in order to assess the effect of fat content on the effective diffusivity of water in dairy products. Results show that fat content influences drying time and morphology of powder particles. The higher the fat content the longer the drying time and particles appear to be less shrivelled. Changes in morphology and the drying rate seem to be related. Two falling drying periods were observed for most of the products. During the first period the drops shrink spherically, while during the second period shrivelling occurs. The effective diffusivity of water shows that high fat contents lead to a lower diffusivity of water in the products.

KW - Dairy products

KW - Drying rate

KW - Effective diffusivity

KW - Fat

KW - Morphology

KW - Spray drying

U2 - 10.1016/j.jfoodeng.2015.02.029

DO - 10.1016/j.jfoodeng.2015.02.029

M3 - Journal article

AN - SCOPUS:84925310793

VL - 158

SP - 58

EP - 65

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

ER -

ID: 202131341