Prediction of thermohydric history of whey Protein Concentrate Droplets during spray drying
Bernard, Clémence, Françoise | Broyart, Bertrand | Absi, Rafik | Granda, Pablo | Relkin, Perla | Génie industriel alimentaire (GENIAL) ; Institut National de la Recherche Agronomique (INRA)-AgroParisTech-Conservatoire National des Arts et Métiers [Cnam] (Cnam)
In this study, we analyzed heat and mass transfer phenomena occurring during spray drying of a whey protein concentrate at pilot scale. Conservation equations were written for both liquid droplets and humid air. Predicted results were then compared with experimental data: particle final moisture content, outlet air temperature, and humidity. The good adequacy found between experimental and predicted data allowed us to use the predicted values as a good indicator of thermohydric history followed by a droplet during drying. These results can also be used to help to find optimal process settings during production of spray-dried powders with specific properties.
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