1. Influence of the drying step in the steam-jet granulation process of dairy powders
- Author
-
Agnès Duri, Bernard Cuq, Pierre Schuck, Cécile Le Floch-Fouéré, Romain Jeantet, Mathieu Person, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, 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), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), 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)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), and Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)
- Subjects
séchage ,poudre de lait ,Materials science ,technologie laitière ,procédé de séchage ,law.invention ,Granulation ,granulation ,0404 agricultural biotechnology ,skimmilk ,law ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,réehydratation ,[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering ,Crystallization ,comportement au séchage ,Water content ,agglomeration ,Consolidation (soil) ,Economies of agglomeration ,aggregation ,0402 animal and dairy science ,lait écrèmé ,04 agricultural and veterinary sciences ,040401 food science ,040201 dairy & animal science ,rehydratation ,Chemical engineering ,Agglomerate ,Wetting ,Glass transition ,rehydration ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,Food Science - Abstract
Steam-jet granulation process consists in agglomeration mechanisms promoted by the wetting of fine particles and colliding them to generates the agglomerates, and in consolidation mechanisms of the agglomerates by drying stage. The aim of the present study was to evaluate the influence of the drying step on the properties of the agglomerates. Experiments were conducted using an original pilot system with different drying conditions (time and temperature). We demonstrated that the mechanisms induced by drying stage contribute to the final structure and characteristics of the agglomerates. On the other hand, the changes in drying temperature (70, 90, or 110 °C) did not significantly impact the structural properties. The rehydration properties of the agglomerates were found to depend on the changes in water content. During the first minutes of drying, a rapid decrease of the wetting time of the agglomerates was observed and associated with rapid lactose crystallization. For long drying times, the large decrease in water content induced a considerable increase in the glass transition temperature, leading to a delay in the plasticization effect of the water during rehydration. The drying stage is a key factor to control the stability and functional properties of agglomerates.
- Published
- 2018