Wang, Y.; Cui, Y.; Wang, B.; Zhang, M. (2018). Ultrasonic atomizing-assisted spray drying: Effect on the quality of skimmed milk powders. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1309-1316. https://doi.org/10.4995/IDS2018.2018.7511
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/117040
Title:
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Ultrasonic atomizing-assisted spray drying: Effect on the quality of skimmed milk powders
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Author:
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Wang, Yuchuan
Cui, Ying
Wang, Bo
Zhang, Min
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Issued date:
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Abstract:
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[EN] Skimmed milk powders (SMP) were produced by ultrasonic atomizing-assisted spray drying (UASD). It was found that UASD can produce high quality SMP (with < 5% moisture content and < 2% insolubility) at lower inlet ...[+]
[EN] Skimmed milk powders (SMP) were produced by ultrasonic atomizing-assisted spray drying (UASD). It was found that UASD can produce high quality SMP (with < 5% moisture content and < 2% insolubility) at lower inlet temperatures (~130℃). The particle size of the UASD-SMP was 10 times smaller (decreased from ~20 µm to 4 µm) than the tranditionally spray-dried SMP and the color appeal of UASD-SMP was also better (L* value increased by > 6 %). Overall, this research shown that UASD can be used to produce small particle size and high quality SMP.
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Subjects:
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Drying
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Dehydration
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Dewatering
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Emerging technologies
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Products quality
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Process control
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Environmental
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Evaporation
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Sublimation
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Diffusion
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Energy
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Intensification
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Skimmed milk powder
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Ultrasonic atomization
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Spray dryer
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Particle size distribution
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Color
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Copyrigths:
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Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
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ISBN:
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9788490486887
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Source:
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IDS 2018. 21st International Drying Symposium Proceedings.
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DOI:
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10.4995/IDS2018.2018.7511
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Publisher:
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Editorial Universitat Politècnica de València
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Publisher version:
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http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7511
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Conference name:
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21st International Drying Symposium
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Conference place:
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Valencia, Spain
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Conference date:
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Septiembre 11-14, 2018
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Project ID:
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Jiangnan University/BM2014007
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Thanks:
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This research was funded by the Open Project Program of the State Key Lab of Advanced Manufacturing Equipment Technology of Food (Grant No. BM2014007), Jiangnan University
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Type:
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Capítulo de libro
Comunicación en congreso
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