Phase Diagram of Dairy Protein Mixes Obtained by Single Droplet Drying Experiments
Dairy powders are mainly produced by droplet spray drying, an articulated process that enables the manufacture of high added-value goods with a long shelf life and well-preserved functional properties. Despite the recent advances, a full understanding of the mechanisms occurring at the droplet scale...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/4/562 |
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| author | Ming Yu Cécile Le Floch-Fouéré Jeehyun Lee Françoise Boissel Romain Jeantet Luca Lanotte |
| author_facet | Ming Yu Cécile Le Floch-Fouéré Jeehyun Lee Françoise Boissel Romain Jeantet Luca Lanotte |
| author_sort | Ming Yu |
| collection | DOAJ |
| description | Dairy powders are mainly produced by droplet spray drying, an articulated process that enables the manufacture of high added-value goods with a long shelf life and well-preserved functional properties. Despite the recent advances, a full understanding of the mechanisms occurring at the droplet scale in drying towers and, consequently, of the impact of process parameters and processed fluid characteristics on the powder properties is far from being achieved. In the wake of previous studies based on a laboratory scale approach, in this work, we provided a global picture of the drying in droplets of dairy protein mixes, i.e., whey proteins and casein micelles, which represent crucial dairy powder ingredients. Using profile visualization and optical microscopy, we explored the shape evolution in droplets with a range of protein contents and compositions typical of commercial powder production. The observation favored the evaluation of the specific role of each protein on the evaporation dynamics, and led to the construction of a phase diagram predictive of the dry droplet shape starting from the characteristics of the initial protein dispersions. Our outcomes represent a further step shedding light on the paradigm linking the physics of drying at the microscale and the nutritional properties of complex dairy powders. |
| first_indexed | 2024-03-09T21:58:16Z |
| format | Article |
| id | doaj.art-081bbc704696493da51cf1ba08362941 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:58:16Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-081bbc704696493da51cf1ba083629412023-11-23T19:53:49ZengMDPI AGFoods2304-81582022-02-0111456210.3390/foods11040562Phase Diagram of Dairy Protein Mixes Obtained by Single Droplet Drying ExperimentsMing Yu0Cécile Le Floch-Fouéré1Jeehyun Lee2Françoise Boissel3Romain Jeantet4Luca Lanotte5STLO, INRAE, Institut Agro, 35042 Rennes, FranceSTLO, INRAE, Institut Agro, 35042 Rennes, FranceSTLO, INRAE, Institut Agro, 35042 Rennes, FranceSTLO, INRAE, Institut Agro, 35042 Rennes, FranceSTLO, INRAE, Institut Agro, 35042 Rennes, FranceSTLO, INRAE, Institut Agro, 35042 Rennes, FranceDairy powders are mainly produced by droplet spray drying, an articulated process that enables the manufacture of high added-value goods with a long shelf life and well-preserved functional properties. Despite the recent advances, a full understanding of the mechanisms occurring at the droplet scale in drying towers and, consequently, of the impact of process parameters and processed fluid characteristics on the powder properties is far from being achieved. In the wake of previous studies based on a laboratory scale approach, in this work, we provided a global picture of the drying in droplets of dairy protein mixes, i.e., whey proteins and casein micelles, which represent crucial dairy powder ingredients. Using profile visualization and optical microscopy, we explored the shape evolution in droplets with a range of protein contents and compositions typical of commercial powder production. The observation favored the evaluation of the specific role of each protein on the evaporation dynamics, and led to the construction of a phase diagram predictive of the dry droplet shape starting from the characteristics of the initial protein dispersions. Our outcomes represent a further step shedding light on the paradigm linking the physics of drying at the microscale and the nutritional properties of complex dairy powders.https://www.mdpi.com/2304-8158/11/4/562dryingdairy proteinsphase diagram |
| spellingShingle | Ming Yu Cécile Le Floch-Fouéré Jeehyun Lee Françoise Boissel Romain Jeantet Luca Lanotte Phase Diagram of Dairy Protein Mixes Obtained by Single Droplet Drying Experiments Foods drying dairy proteins phase diagram |
| title | Phase Diagram of Dairy Protein Mixes Obtained by Single Droplet Drying Experiments |
| title_full | Phase Diagram of Dairy Protein Mixes Obtained by Single Droplet Drying Experiments |
| title_fullStr | Phase Diagram of Dairy Protein Mixes Obtained by Single Droplet Drying Experiments |
| title_full_unstemmed | Phase Diagram of Dairy Protein Mixes Obtained by Single Droplet Drying Experiments |
| title_short | Phase Diagram of Dairy Protein Mixes Obtained by Single Droplet Drying Experiments |
| title_sort | phase diagram of dairy protein mixes obtained by single droplet drying experiments |
| topic | drying dairy proteins phase diagram |
| url | https://www.mdpi.com/2304-8158/11/4/562 |
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