Whey powder: glassy state and spray drying conditions
The knowledge on spray drying of whey has significantly changed during the last 20 years. Industries started to apply more technical and scientific information for whey powder production. The main problems in whey powder are: sticking and caking during production and storage, which lead to decrease...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2017-06-01
|
| Series: | Revista do Instituto de Latícinios Cândido Tostes |
| Subjects: | |
| Online Access: | https://www.revistadoilct.com.br/rilct/article/view/527 |
| _version_ | 1819113647182446592 |
|---|---|
| author | Ítalo Tuler Perrone Arlan Caldas Pereira Silveira Evandro Martins Antônio Fernandes Carvalho Pierre Schuck |
| author_facet | Ítalo Tuler Perrone Arlan Caldas Pereira Silveira Evandro Martins Antônio Fernandes Carvalho Pierre Schuck |
| author_sort | Ítalo Tuler Perrone |
| collection | DOAJ |
| description | The knowledge on spray drying of whey has significantly changed during the last 20 years. Industries started to apply more technical and scientific information for whey powder production. The main problems in whey powder are: sticking and caking during production and storage, which lead to decrease of the yield. These problems are based on the control of the glassy state during the dehydration process and storage. Due to the importance of the glass transition, spray drying parameters should be adjusted to improve whey powder production. This review highlights the scientific research that deal with the impact of these factors on spray drying of whey. To conclude, in order to improve the spray drying of whey the industries should: apply thermohygrometers to measure the air properties; to stablish the relation between water activity and outlet air relative humidity; and to adjust spray drying parameters based on the properties of the air and whey. |
| first_indexed | 2024-12-22T04:32:43Z |
| format | Article |
| id | doaj.art-a368fea46b7f41af8ce3bbabd20cd766 |
| institution | Directory Open Access Journal |
| issn | 0100-3674 2238-6416 |
| language | English |
| last_indexed | 2024-12-22T04:32:43Z |
| publishDate | 2017-06-01 |
| publisher | Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
| record_format | Article |
| series | Revista do Instituto de Latícinios Cândido Tostes |
| spelling | doaj.art-a368fea46b7f41af8ce3bbabd20cd7662022-12-21T18:38:59ZengEmpresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)Revista do Instituto de Latícinios Cândido Tostes0100-36742238-64162017-06-0171210611810.14295/2238-6416.v70i2.527356Whey powder: glassy state and spray drying conditionsÍtalo Tuler Perrone0Arlan Caldas Pereira Silveira1Evandro Martins2Antônio Fernandes Carvalho3Pierre Schuck4Universidade Federal de Viçosa- Viçosa-MG- BrasilGea Engenharia de Processos e Sistemas IndustriaisUniversidade Federal de ViçosaUniversidade Federal de ViçosaUMR STLO – INRA/Agrocampus-OuestThe knowledge on spray drying of whey has significantly changed during the last 20 years. Industries started to apply more technical and scientific information for whey powder production. The main problems in whey powder are: sticking and caking during production and storage, which lead to decrease of the yield. These problems are based on the control of the glassy state during the dehydration process and storage. Due to the importance of the glass transition, spray drying parameters should be adjusted to improve whey powder production. This review highlights the scientific research that deal with the impact of these factors on spray drying of whey. To conclude, in order to improve the spray drying of whey the industries should: apply thermohygrometers to measure the air properties; to stablish the relation between water activity and outlet air relative humidity; and to adjust spray drying parameters based on the properties of the air and whey.https://www.revistadoilct.com.br/rilct/article/view/527transição vítreadiagrama de Mollieradesãoempedramento. |
| spellingShingle | Ítalo Tuler Perrone Arlan Caldas Pereira Silveira Evandro Martins Antônio Fernandes Carvalho Pierre Schuck Whey powder: glassy state and spray drying conditions Revista do Instituto de Latícinios Cândido Tostes transição vítrea diagrama de Mollier adesão empedramento. |
| title | Whey powder: glassy state and spray drying conditions |
| title_full | Whey powder: glassy state and spray drying conditions |
| title_fullStr | Whey powder: glassy state and spray drying conditions |
| title_full_unstemmed | Whey powder: glassy state and spray drying conditions |
| title_short | Whey powder: glassy state and spray drying conditions |
| title_sort | whey powder glassy state and spray drying conditions |
| topic | transição vítrea diagrama de Mollier adesão empedramento. |
| url | https://www.revistadoilct.com.br/rilct/article/view/527 |
| work_keys_str_mv | AT italotulerperrone wheypowderglassystateandspraydryingconditions AT arlancaldaspereirasilveira wheypowderglassystateandspraydryingconditions AT evandromartins wheypowderglassystateandspraydryingconditions AT antoniofernandescarvalho wheypowderglassystateandspraydryingconditions AT pierreschuck wheypowderglassystateandspraydryingconditions |