Steam-jet agglomeration of skim-milk powders : influence of the process parameters
2017
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 granulation is a process used in the dairy industry to produce instant agglomerated milk powder. The agglomerate growth process includes wetting of the particle surface, collisions of sticking particles and consolidation of the agglomerates by drying. The aim of this study was to evaluate the influence of the raw material properties (initial particle size and humidity) and processing conditions (liquid/solid ratio and post-drying conditions) on the growth mechanisms and agglomerates properties. Skim milk powders were granulated using steam-jet granulation pilot and characterized via the in-size distribution, water content, structure, thermodynamical and functional properties. The water content and the post-drying time were identified as key process parameters to control in order to obtain instant agglomerated milk powders
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