Milk powder agglomerate growth and properties in fluidized bed agglomeration
2013
Barkouti, Amal | Turchiuli, Christelle | Carcel, J. A. | Dumoulin, Elisabeth | Ingénierie Procédés Aliments (GENIAL) ; Institut National de la Recherche Agronomique (INRA)-AgroParisTech-Conservatoire National des Arts et Métiers [Cnam] (Cnam)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA) | Universitat Politècnica de València = Universitad Politecnica de Valencia = Polytechnic University of Valencia (UPV) | Ingénierie, Procédés, Aliments (GENIAL) ; Institut National de la Recherche Agronomique (INRA)-AgroParisTech | Int Dairy Federat (IDF), Inst Natl Rech Agronomique (INRA)
Fluidized bed agglomeration is used to produce large and porous dry agglomerates with improved instant properties. Water (or binder solution) is sprayed in the fluidized bed of particles to render their surface sticky. The agglomerate growth results from the repetition of different steps (wetting of the particle surface, particles collision and bridging, and drying) and depends on the processing conditions and product properties. In this work, skim and whole milk powders were fluidized in hot air and agglomerated by spraying water in a bench-scale batch fluidized bed. The aim was to study the impact of the sprayed water flow rate (0-5.5 g.min(-1)), particle load (300-400 g), initial particle size (200-350 mu m), and composition (skim-whole milk) on the growth mechanisms and on the properties of the agglomerates obtained. Powder samples were regularly taken in the fluidized bed during agglomeration and characterized for the size, size distribution, and water content. Whatever the conditions tested, the size increase and the evolution of the particle size distribution during agglomeration were found to mainly depend on the relative amount of water sprayed in the particle bed. Agglomeration occurred in two stages, with first the rapid association of initial particles into intermediate structures, and second, the progressive growth of porous agglomerates. In any case, agglomeration allowed improving instant properties of the milk powder.
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