Prediction of Thermohydric History of Whey Protein Concentrate Droplets during Spray Drying

• Published in: Food and bioprocess technology Vol. 6; no. 10; pp. 2904 - 2915
• Main Authors: Bernard, Clémence, Broyart, Bertrand, Absi, Rafik, Granda, Pablo, Relkin, Perla
• Format: Journal Article
• Language: English
• Published: Boston Springer US 01-10-2013; Springer Nature B.V; Springer
• Subjects: Adequacy; Agricultural sciences; Agriculture; Air temperature; Biotechnology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Conservation equations; Droplets; Drying; Food Science; Heat transfer; Life Sciences; Mass transfer; Moisture content; Original Paper; Proteins; Spray drying; Water content; Whey; Whey protein; Spray drying; Whey protein; Modeling; whey protein; modeling; spray drying; delivery of functionality
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-012-0963-x

In this study, we analyzed heat and mass transfer phenomena occurring during spray drying of a whey protein concentrate at pilot scale. Conservation equations were written for both liquid droplets and humid air. Predicted results were then compared with experimental data: particle final moisture content, outlet air temperature, and humidity. The good adequacy found between experimental and predicted data allowed us to use the predicted values as a good indicator of thermohydric history followed by a droplet during drying. These results can also be used to help to find optimal process settings during production of spray-dried powders with specific properties.