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Drying in the Dairy Industry (Advances in Drying Science and Technology) PDF

297 Pages·2020·51.044 MB·English
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Drying in the Dairy Industry Advances in Drying Science and Technology Series Editor: Arun S. Mujumdar McGill University, Quebec, Canada Handbook of Industrial Drying, Fourth Edition Arun S. Mujumdar Advances in Heat Pump-Assisted Drying Technology Vasile Minea Computational Fluid Dynamics Simulation of Spray Dryers: An Engineer’s Guide Meng Wai Woo Handbook of Drying of Vegetables and Vegetable Products Min Zhang, Bhesh Bhandari, and Zhongxiang Fang Intermittent and Nonstationary Drying Technologies: Principles and Applications Azharul Karim and Chung-Lim Law Thermal and Nonthermal Encapsulation Methods Magdalini Krokida Industrial Heat Pump-Assisted Wood Drying Vasile Minea Intelligent Control in Drying Alex Martynenko and Andreas Bück Drying of Biomass, Biosolids, and Coal: For Efficient Energy Supply and Environmental Benefits Shusheng Pang, Sankar Bhattacharya, Junjie Yan Drying and Roasting of Cocoa and Coffee Ching Lik Hii and Flavio Meira Borem Heat and Mass Transfer in Drying of Porous Media Peng Xu, Agus P. Sasmito, and Arun S. Mujumdar Freeze Drying of Pharmaceutical Products Davide Fissore, Roberto Pisano, and Antonello Barresi Frontiers in Spray Drying Nan Fu, Jie Xiao, Meng Wai Woo, Xiao Dong Chen Drying in the Dairy Industry Cécile Le Floch-Fouéré, Pierre Schuck, Gaëlle Tanguy, Luca Lanotte, Romain Jeantet For more information about this series, please visit: www.c rcpre ss.co m/Adv ances -in-D rying -Scie nce-a nd-Te chnol ogy/b ook-s eries /CRCA DVSCI TEC Drying in the Dairy Industry From Established Technologies to Advanced Innovations Edited by Cécile Le Floch-Fouéré Pierre Schuck Gaëlle Tanguy Luca Lanotte Romain Jeantet MATLAB® is a trademark of The MathWorks, Inc. and is used with permission. The MathWorks does not warrant the accuracy of the text or exercises in this book. This book’s use or discus- sion of MATLAB® software or related products does not constitute endorsement or sponsorship by The MathWorks of a particular pedagogical approach or particular use of the MATLAB® software. First edition published 2021 by CRC Press 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742 and by CRC Press 2 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN © 2021 Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, LLC Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copy- right holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, includ- ing photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, access www.copyright.com or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. For works that are not available on CCC please contact [email protected] Trademark notice: Product or corporate names may be trademarks or registered trademarks and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging-in-Publication Data Names: Le Floch-Fouéré, Cécile, editor. Title: Drying in the dairy industry : from established technologies to advanced innovations / edited by Cécile Le Floch-Fouéré, Pierre Schuck, Gaëlle Tanguy, Luca Lanotte, Romain Jeantet. Description: Boca Raton : CRC Press, 2021. | Series: Advances in drying science & technologies | Includes bibliographical references and index. Identifiers: LCCN 2020027410 (print) | LCCN 2020027411 (ebook) | ISBN 9780815359982 (hardback) | ISBN 9781351119504 (ebook) Subjects: LCSH: Dairy products--Drying. | Dried milk. | Infant formula industry--Technological innovations. | Dairy products industry--Technological innovations. | Dairy processing--Technological innovations. | Dried milk industry--Technological innovations. Classification: LCC SF259 .D79 2021 (print) | LCC SF259 (ebook) | DDC 637/.1--dc23 LC record available at https://lccn.loc.gov/2020027410 LC ebook record available at https://lccn.loc.gov/2020027411 ISBN: 978-0-8153-5998-2 (hbk) ISBN: 978-1-351-11950-4 (ebk) Typeset in Times by Deanta Global Publishing Services, Chennai, India Contents Advances in drying science and technology ..........................................................................vii Preface .............................................................................................................................................ix Series editor....................................................................................................................................xi Editors ..........................................................................................................................................xiii Contributors ..................................................................................................................................xv Chapter 1 Spray-dried dairy product categories .....................................................................1 Thao Minh Ho, Nidhi Bansal and Bhesh Bhandari Chapter 2 Technology, modeling and control of the processing steps ..............................25 Mathieu Persico, Laurent Bazinet, Gaëlle Tanguy, Pierre Schuck, Christelle Lopez, Meng Wai Woo, Cordelia Selomulya, Xiao Dong Chen, Mathieu Person, Romain Jeantet, Cécile Le Floch-Fouéré, Bernard Cuq and Nima Yazdanpanah Chapter 3 Powder properties and influencing factors .......................................................133 Yrjö H. Roos, Zahra Afrassiabian, Khashayar Saleh, Marie-Hélène Famelart, Alexia Audebert, Muhammad Gulzar, Thomas Croguennec, Jennifer Burgain, Tristan Fournaise, Claire Gaiani, Joël Scher, Jérémy Petit, Evandro Martins, Ramila Cristiane Rodrigues, Pierre Schuck, Ítalo Tuler Perrone, Solimar Gonçalves Machado and Antônio Fernandes de Carvalho Chapter 4 Innovations and prospects ...................................................................................201 Mark A. Fenelon, Eoin G. Murphy, Evandro Martins, Tatiana Lopes Fialho, Pierre Schuck, Antônio Fernandes de Carvalho, Rodrigo Stephani, Ítalo Tuler Perrone, Thao Minh Ho, Zhengzheng Zou, Bhesh Bhandari, Nidhi Bansal, Gaëlle Tanguy, Serge Méjean, Romain Jeantet, Anne Dolivet, Song Huang and Gwénaël Jan Chapter 5 The drying of milk at the laboratory scale: from the industrial need to the scientific challenge .........................................................................................261 Luca Lanotte Index .............................................................................................................................................275 v Advances in drying science and technology It is well-known that the unit operation of drying is a highly energy-intensive process encountered in diverse industrial sectors ranging from agricultural processing, to ceram- ics, chemicals, minerals processing, pulp and paper, pharmaceuticals, coal polymer, food and forest products industries as well as waste management. Drying also determines the quality of the final products. Making drying technologies sustainable and cost effective via the application of modern scientific techniques is the goal of academic as well as indus- trial R&D activities around the world. Drying is a truly multi- and interdisciplinary area. Over the last four decades the sci- entific and technical literature on drying has seen exponential growth. The continuously rising interest in this field is also evident from the success of numerous international con- ferences devoted to drying science and technology. The establishment of this new series of books entitled Advances in Drying Science and Technology is designed to provide authoritative and critical reviews and monographs focusing on current developments as well as future needs. It is expected that books in this series will be valuable to academic researchers as well as to industry personnel involved in any aspect of drying and dewatering. The series will also encompass themes and topics closely associated with drying oper- ations, e.g., mechanical dewatering, energy savings in drying, environmental aspects, life cycle analysis, technoeconomics of drying, electrotechnologies, control and safety aspects and so on. Arun S. Mujumdar Series Editor McGill University, Quebec, Canada vii Preface A universal food par excellence and of great nutritional value, milk has been the subject, over the centuries, of fundamental discoveries to improve its shelf life, to allow its trans- port and to guarantee its quality, e.g., milk dehydration aimed at stabilizing the surplus coming from the dairy industry and ensuring storage. Applied first on products long considered as by-products (whey, etc.), the resulting powders were mainly intended for animal feed and had a low added-value. But dairy powders are nowadays used as food ingredients and are produced on a large scale. Indeed, the global market for dairy pow- ders has undergone two major transitions over the past five decades, first by integrating scientific and technological knowledge, and second due to the growing demand of emerg- ing markets from the late 2000s. Worldwide demand is rising at present, thus increasing the volume and the value of the dairy trade supplied by the industry at a global scale. The challenge represented by this segment makes now dried dairy products a relevant axis of development for the industry. Indeed, by considering dairy powders as key ingredients in the formulation of a wide variety of food products, the control of their functional and nutritional properties, which determine their value and uses, is a main concern. This is the case for whey products which have been increasingly studied over the past decade, as well as the rising of the infant formulae market. Moreover, growing interest is expected in the future for specifically designed nutritional properties, including health benefits from the presence of live probiotics in products. In the case of dried products with a long shelf life, this specific point remains particularly challenging. This trend stresses the need for the development of alternative approaches to experiments at the industrial scale for setting optimized operating conditions, as the management of these latter is always costly and difficult given the complexity of industrial-scale drying equipment, the diversity of formulations and the limited control of the process parameters in situ. Controlling the drying process therefore requires progress on fundamental questions of major interest (such as the physical approach to the transformation of droplets into particles, etc.) in the dairy industry. This handbook, Drying in the Dairy Industry: From Established Technologies to Advanced Innovations aims to focus on the advances and innovations in the drying of dairy products by highlighting the interactions between product and process. The book is divided into four sections. In the first section, some basic fundamentals of the spray-drying operation, the key processing steps and its application for the production of various dried dairy products are presented, with a focus on the composition of these latter. In the second section, the key operations in view of modulating and controlling dairy products are presented. It includes membrane processes, homogenization, concentration by vacuum evaporation, agglomeration and fluidization. ix

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