Handbook of Drying for Dairy Products (eBook)

C. Anandharamakrishnan (Herausgeber)

eBook Download: PDF

2017
John Wiley & Sons (Verlag)
978-1-118-93051-9 (ISBN)

Infos

Handbook of Drying for Dairy Products is a complete guide to the field's principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients.

• Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying
• Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options
• Addresses the effect of different drying techniques on the nutritional profile of dairy products
• Provides essential information for dairy science academics as well as technologists active in the dairy industry

About the editor
C. Anandharamakrishnan is Director at the Indian Institute of Crop Processing Technology (IICPT), Thanjavur, India. Before assuming responsibility as Director, IICPT, he was Principal Scientist in the Food Engineering Department of the CSIR - Central Food Technological Research Institute, Mysore, India. He has been active in the field of spray drying for the past 10 years, working on the micro- and nanoencapsulation of nutraceuticals and computational fluid dynamics modelling of spray drying. He completed a PhD on spray drying and spray-freeze drying of proteins at Loughborough University, UK.

Inhalt

Cover 1
Title Page 5
Copyright 6
Contents 7
Contributors 15
About the editor 17
Preface 19
Acknowledgments 21
Chapter 1 Introduction to Drying 23
1.1 Introduction 23
1.2 Fundamental principles of drying: the concept of simultaneous heat and mass transfer 24
1.2.1 Heat transfer during the drying process 24
1.2.2 Mass transfer during the drying process 28
1.3 The drying curve 31
1.4 Stages of drying 31
1.4.1 Constant rate period 32
1.4.2 Falling rate period 33
1.5 Techniques for the drying of dairy products 34
1.6 Conclusion 35
References 35
Chapter 2 Dried Dairy Products and their Trends in the Global Market 37
2.1 Introduction 37
2.2 Milk powders and dried milk products 38
2.2.1 Primary dairy powders 38
2.2.2 Secondary dairy powders 38
2.3 World market dynamics 40
2.3.1 Production 40
2.3.2 Consumption 42
References 43
Chapter 3 Techniques for the Preconcentration of Milk 45
3.1 Introduction 45
3.2 Need for preconcentration 45
3.2.1 Skim milk 46
3.2.2 Whey powders and infant formula 46
3.3 Concentration methods 47
3.4 Thermal methods 47
3.4.1 Evaporation 47
3.5 Non-thermal methods 52
3.5.1 Freeze concentration 52
3.5.2 Membrane separation techniques 54
3.6 Conclusion 59
References 59
Chapter 4 Drum Drying 65
4.1 Introduction 65
4.2 Drum-drying process 66
4.2.1 Effect of operating parameters on product quality and the capacity of the drum dryer 67
4.3 Types of drum dryers 68
4.3.1 Single-drum dryers 68
4.3.2 Double-drum dryers 69
4.3.3 Twin-drum dryers 69
4.3.4 Vacuum-drum dryers 70
4.3.5 Enclosed-drum dryers 71
4.4 Classification of the feeding method 71
4.4.1 Single- and multiple-roll feed 71
4.4.2 Nip feed 71
4.4.3 Dip feed 71
4.4.4 Spray feed 71
4.4.5 Splash feed 72
4.5 Operating parameters 73
4.5.1 Important operational conditions in the drum drying of milk 74
4.6 Advantages and disadvantages of drum/roller drying 76
4.7 Conclusion 76
References 77
Chapter 5 Spray Drying 79
5.1 Introduction 79
5.2 Spray drying: principle of operation 79
5.2.1 Atomization 81
5.2.2 Droplet-drying air interaction and moisture evaporation 87
5.2.3 Particle separation 94
5.3 Characteristics of spray-dried dairy powders 96
5.3.1 Rehydration 96
5.3.2 Particle size and shape parameters 97
5.4 Handling spray-drying processing problems 99
5.4.1 Stickiness 99
5.4.2 Thermal denaturation of proteins 101
5.5 Applications of spray drying for the production of dried milk and milk products 101
5.6 Conclusion 106
References 110
Chapter 6 Freeze Drying 117
6.1 Introduction 117
6.2 Steps in freeze drying 117
6.2.1 Freezing 118
6.2.2 Primary or sublimation drying 121
6.2.3 Secondary or desorption drying 122
6.3 Merits of freeze drying over other drying techniques 122
6.4 Heat and mass transfer in freeze drying 123
6.5 Freeze-drying equipment 125
6.6 Properties influencing the freeze drying of dairy products 128
6.6.1 Milk 128
6.6.2 Lactose 131
6.7 Preservation of kefir culture by freeze drying 133
6.8 Microencapsulation of probiotics by freeze drying 134
6.8.1 Probiotics 134
6.8.2 Need for microencapsulation 135
6.8.3 Cell viability issues associated with freeze drying 135
6.8.4 Characteristics of microencapsulated probiotic cells 136
6.9 Conclusion 137
References 139
Chapter 7 Spray Freeze Drying 145
7.1 Introduction 145
7.2 SFD process 146
7.2.1 Atomization 147
7.2.2 Freezing 148
7.2.3 Freeze drying 152
7.3 Applications of SFD in dried dairy products 154
7.3.1 SFD of whole milk and skim milk 155
7.3.2 SFD of whey protein 157
7.3.3 SFD for microencapsulation of probiotics 162
7.4 Advantages and limitations of SFD 166
7.5 Conclusion 166
References 166
Chapter 8 Optimization of Dairy Product Drying Processes 171
8.1 Introduction 171
8.2 Experimental design tools for process optimization 171
8.2.1 Response surface methodology 171
8.2.2 Artificial neural networks 173
8.2.3 Finite element and finite volume methods 176
8.3 Drying process variables and their influence on process and product quality 178
8.3.1 Drum drying 179
8.3.2 Spray drying 180
8.3.3 Freeze drying 183
8.3.4 Spray freeze drying 191
8.4 Conclusion 192
References 193
Chapter 9 Computational Fluid Dynamics Modelling of the Dairy Drying Processes 201
9.1 Introduction 201
9.2 Spray drying 201
9.2.1 Spray-drying process 201
9.2.2 Flow field simulation 202
9.2.3 Discrete phase modelling 205
9.2.4 Wall deposition and the particle build-up model 208
9.2.5 Particle interaction 208
9.2.6 Validation and issues of CFD simulation 211
9.3 Freeze drying 211
9.3.1 Modelling of freeze drying 212
9.4 Spray freeze drying 215
9.5 Conclusions and future scope 218
References 218
Chapter 10 Physicochemical and Sensory Properties of Dried Dairy Products 225
10.1 Introduction 225
10.2 Milk Powder Manufacture 225
10.2.1 Roller drying 227
10.2.2 Spray drying 228
10.2.3 Freeze drying 230
10.2.4 Spray freeze drying 230
10.3 Properties of dairy powders as influenced by drying method 230
10.4 Physical properties 231
10.4.1 Morphology, particle size, shape and distribution 231
10.4.2 Density 232
10.4.3 Reconstitution properties 235
10.4.4 Agglomeration and instantization 238
10.4.5 Flowability and stickiness 238
10.4.6 Heat and coffee stability 239
10.5 Chemical and sensory properties 240
10.5.1 Protein quality 240
10.5.2 Non-enzymatic browning 241
10.5.3 Oxidation and chemical quality 241
10.5.4 Sensory quality 242
10.6 Properties of special powders 242
10.6.1 Whey powders 242
10.6.2 Whey protein concentrates 243
10.6.3 Cheese powder 243
10.6.4 Yoghurt powder 244
10.6.5 Infant milk powders 244
10.6.6 Dairy whiteners 245
10.7 Conclusion 245
References 245
Chapter 11 Packaging of Dried Dairy Products 251
11.1 Introduction 251
11.2 Dairy packaging trends 252
11.3 Forms of packaging materials 253
11.3.1 Metal cans 254
11.3.2 Glass bottles 254
11.3.3 Stretch-wrap packaging 254
11.3.4 Flexible pouches 254
11.3.5 Bag-in-box packages 255
11.3.6 Cups 255
11.3.7 Paper-board containers 255
11.4 Packaging of dried milk products 256
11.4.1 Packaging of whole milk powder 257
11.4.2 Packaging of non-fat dried milk powder 258
11.5 Developments in packaging techniques 259
11.5.1 Intelligent packaging 259
11.5.2 Active packaging 260
11.5.3 Nanotechnology in dairy packaging 262
11.6 Conclusion 266
References 266
Chapter 12 Recent Advances in the Drying of Dairy Products 271
12.1 Introduction 271
12.2 Typical layout of a dairy spray-drying process 272
12.2.1 Multistage drying process 272
12.2.2 Some unique process layouts 273
12.3 Advances in operating spray dryers 274
12.3.1 Controlling the drying process 274
12.3.2 Controlling powder stickiness and deposition 281
12.4 Advances in operating fluidized-bed dryers 283
12.4.1 Controlling crystallization 283
12.4.2 Controlling agglomeration 284
12.5 Conclusion 285
References 285
Chapter 13 Industrial Scale Drying of Dairy Products 291
13.1 Introduction 291
13.2 Process flow in a dairy drying plant 292
13.3 Lexicon of industrial-scale drying 294
13.4 Industrial spray drying of dairy products 295
13.4.1 Automation of industrial-scale spray dryers 295
13.4.2 Efficiency of spray-dryer operation 296
13.4.3 Bottlenecks in industrial spray-drying 298
13.4.4 Hygiene in spray-dryer operation 299
13.4.5 Safety aspects of spray drying 300
13.5 Industrial drum drying of dairy products 301
13.5.1 Critical control points in industrial drum drying 302
13.5.2 Energy efficiency of drum drying 304
13.5.3 Safe operation of drum dryers 305
13.6 Conclusion 305
References 305
Chapter 14 Challenges Involved in the Drying of Dairy Powders 309
14.1 Introduction 309
14.2 Challenges in the drying of dairy powders 310
14.2.1 Fouling 310
14.2.2 Stickiness 313
14.2.3 Fires and explosions 314
14.2.4 Powder loss 315
14.2.5 Transport of powder 315
14.2.6 Storage of dairy powders 316
14.2.7 Plant economics 316
14.2.8 Development of speciality dairy powders 316
14.3 Use of modelling as a tool to solve some challenges 317
14.4 Conclusion 318
References 318
Index 323
EULA 339

Produkt-Details

• Erscheint lt. Verlag: 3.2.2017
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Dairy Food • dairy industry • dried dairy products • drum drying • food drying techniques • food engineering • food industry • food science • Food Science & Technology • Freeze drying • ingredients • Lebensmittelforschung u. -technologie • Lebensmitteltechnik • Milchprodukte • Spray Drying • spray-freeze drying • Zusatzstoffe
• ISBN-10: 1-118-93051-7 / 1118930517
• ISBN-13: 978-1-118-93051-9 / 9781118930519