Concentration of dairy products using a thin film spinning cone evaporator
| Autor: | Tim Birks, Fabienne Garnier-Lambrouin, Diarmuid Coffey, Gaëlle Tanguy, Anne Dolivet, Romain Jeantet, Serge Mejean, Pierre Schuck |
|---|---|
| Přispěvatelé: | Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Flavourtech Europe Ltd., Reading Enterprise Centre, Uni, University of Reading (UOR), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro) |
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
séchage
Whey protein poudre de lait concentration food.ingredient technologie laitière Evaporation 0404 agricultural biotechnology food protéine de lait Skimmed milk [SDV.IDA]Life Sciences [q-bio]/Food engineering Spinning cone [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Solubility Thin film Evaporator Chromatography Chemistry 0402 animal and dairy science 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science lait écrémé Chemical engineering Particle size [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science évaporation |
| Zdroj: | Journal of Food Engineering Journal of Food Engineering, Elsevier, 2015, 166, pp.356-363. ⟨10.1016/j.jfoodeng.2015.07.001⟩ |
| ISSN: | 0260-8774 |
| Popis: | A new thin film concentration device based on a spinning cone evaporator has been specifically designed to process viscous products at low evaporation temperatures. Its effectiveness was evaluated for the concentration of skim milk and a whey protein concentrate with 80% (w/w) protein on a dry-matter basis (WPC80). The concentrates were dried and the powders were compared to standard products obtained with conventional technology. WPC80 at 259.1 g kg−1 total solids (TS) and preconcentrated skim milk at 404.9 g kg−1 TS were concentrated up to 425.4 and 570.5 g kg−1 TS, respectively. No noticeable protein denaturation was evidenced on either concentrate. Particle size and bulk density were higher in the WPC80 powder than a standard product. Although the skim milk concentrate was highly viscous, drying was possible by applying a higher pressure at the inlet of the dryer. The resulting powder had physical properties (density, particle size, solubility) comparable to those of a standard product. |
| Databáze: | OpenAIRE |
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