Steam-jet agglomeration of skim milk powders: Influence of process parameters
Person, Mathieu | Cuq, Bernard | Duri-Bechemilh, Agnès | Le Floch-Fouéré, Cécile | Jeantet, Romain | Schuck, Pierre | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST | Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE) ; 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)
Steam-jet agglomeration consists in steam–wetting of the surface of fine primary particles,colliding the sticky particles and consolidating the agglomerates by drying in order to obtain thedesired properties. The aim of this work was to evaluate the influence of the steam/powder ratioand drying time on growth mechanisms and skim milk agglomerate properties. We demonstrated apredominant influence of the steam/powder ratio on the growth mechanisms and agglomerateproperties due to the contribution of the steam flow rate. Moreover, the drying time was identifiedas a key process parameter to control the final water content, rehydration and mechanicalproperties of the agglomerates.Highlights. A steam-jet agglomeration pilot plant was developed to study the agglomeration ofskim-milk powders.. The growth mechanisms and agglomerates properties depended on the steam/powderratio, through the contribution of the steam flow rate.. The drying time was identified as a key process parameter to control the final watercontent, rehydration and mechanical properties of the agglomerates.
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