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Ultrasonic atomizing-assisted spray drying: Effect on the quality of skimmed milk powders

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Ultrasonic atomizing-assisted spray drying: Effect on the quality of skimmed milk powders

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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

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Title: Ultrasonic atomizing-assisted spray drying: Effect on the quality of skimmed milk powders
Author: Wang, Yuchuan Cui, Ying Wang, Bo Zhang, Min
Issued date:
Abstract:
[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 ...[+]
Subjects: Drying , Dehydration , Dewatering , Emerging technologies , Products quality , Process control , Environmental , Evaporation , Sublimation , Diffusion , Energy , Intensification , Skimmed milk powder , Ultrasonic atomization , Spray dryer , Particle size distribution , Color
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
ISBN: 9788490486887
Source:
IDS 2018. 21st International Drying Symposium Proceedings.
DOI: 10.4995/IDS2018.2018.7511
Publisher:
Editorial Universitat Politècnica de València
Publisher version: http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7511
Conference name: 21st International Drying Symposium
Conference place: Valencia, Spain
Conference date: Septiembre 11-14, 2018
Project ID:
info:eu-repo/grantAgreement/JU//BM2014007/
Thanks:
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
Type: Capítulo de libro Comunicación en congreso

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