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Handbook of Drying for Dairy Products

1. Aufl.

von: C. Anandharamakrishnan
151,99 €
Verlag:	Wiley-Blackwell
Format:	EPUB
Veröffentl.:	07.02.2017
ISBN/EAN:	9781118930502
Sprache:	englisch
Anzahl Seiten:	336

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Titelbeschreibung

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

Inhaltsverzeichnis

Contributors xiii About the editor xv Preface xvii Acknowledgments xix 1 Introduction to Drying 1 C. Anandharamakrishnan 1.1 Introduction 1 1.2 Fundamental principles of drying: the concept of simultaneous heat and mass transfer 2 1.2.1 Heat transfer during the drying process 2 1.2.1.1 Conduction drying 3 1.2.1.2 Convection drying 4 1.2.1.3 Radiation and dielectric drying 5 1.2.2 Mass transfer during the drying process 6 1.2.2.1 Diffusion mechanism 7 1.2.2.2 Capillary mechanism 8 1.3 The drying curve 9 1.4 Stages of drying 9 1.4.1 Constant rate period 10 1.4.2 Falling rate period 11 1.5 Techniques for the drying of dairy products 12 1.6 Conclusion 13 References 13 2 Dried Dairy Products and their Trends in the Global Market 15 Aadinath, T. Ghosh, P.H. Amaladhas and C. Anandharamakrishnan 2.1 Introduction 15 2.2 Milk powders and dried milk products 16 2.2.1 Primary dairy powders 16 2.2.2 Secondary dairy powders 16 2.3 World market dynamics 18 2.3.1 Production 18 2.3.1.1 Oceania 18 2.3.1.2 India 20 2.3.1.3 European Union 20 2.3.1.4 Argentina 20 2.3.2 Consumption 20 2.3.2.1 Algeria 20 2.3.2.2 Indonesia 21 2.3.2.3 China 21 2.3.2.4 Mexico 21 References 21 3 Techniques for the Preconcentration of Milk 23 I. Roy, A. Bhushani and C. Anandharamakrishnan 3.1 Introduction 23 3.2 Need for preconcentration 23 3.2.1 Skim milk 24 3.2.2 Whey powders and infant formula 24 3.3 Concentration methods 25 3.4 Thermal methods 25 3.4.1 Evaporation 25 3.4.1.1 Single-effect recirculation evaporator 25 3.4.1.2 Multiple-effect evaporator 26 3.4.1.3 Falling-film evaporator 27 3.4.1.4 Plate evaporator 28 3.4.1.5 Horizontal tube evaporator 30 3.4.1.6 Mechanical film evaporator 30 3.4.1.7 Low-temperature evaporator 30 3.5 Non-thermal methods 30 3.5.1 Freeze concentration 30 3.5.2 Membrane separation techniques 32 3.5.2.1 Microfiltration 34 3.5.2.2 Ultrafiltration 35 3.5.2.3 Reverse osmosis 37 3.6 Conclusion 37 References 37 4 Drum Drying 43 P. Karthik, N. Chhanwal and C. Anandharamakrishnan 4.1 Introduction 43 4.2 Drum-drying process 44 4.2.1 Effect of operating parameters on product quality and the capacity of the drum dryer 45 4.3 Types of drum dryers 46 4.3.1 Single-drum dryers 46 4.3.2 Double-drum dryers 47 4.3.3 Twin-drum dryers 47 4.3.4 Vacuum-drum dryers 48 4.3.5 Enclosed-drum dryers 49 4.4 Classification of the feeding method 49 4.4.1 Single- and multiple-roll feed 49 4.4.2 Nip feed 49 4.4.3 Dip feed 49 4.4.4 Spray feed 49 4.4.5 Splash feed 50 4.5 Operating parameters 51 4.5.1 Important operational conditions in the drum drying of milk 52 4.6 Advantages and disadvantages of drum/roller drying 54 4.7 Conclusion 54 References 55 5 SprayDrying 57 S. Padma Ishwarya and C. Anandharamakrishnan 5.1 Introduction 57 5.2 Spray drying: principle of operation 57 5.2.1 Atomization 59 5.2.1.1 Rotary atomizers 60 5.2.1.2 Pressure nozzle atomizers 62 5.2.1.3 Twin-fluid atomizers 62 5.2.1.4 Monodisperse droplet generators 63 5.2.2 Droplet–drying air interaction and moisture evaporation 65 5.2.3 Particle separation 72 5.3 Characteristics of spray-dried dairy powders 74 5.3.1 Rehydration 74 5.3.2 Particle size and shape parameters 75 5.4 Handling spray-drying processing problems 77 5.4.1 Stickiness 77 5.4.2 Thermal denaturation of proteins 79 5.5 Applications of spray drying for the production of dried milk and milk products 79 5.6 Conclusion 84 References 88 6 Freeze Drying 95 A. Bhushani and C. Anandharamakrishnan 6.1 Introduction 95 6.2 Steps in freeze drying 95 6.2.1 Freezing 96 6.2.2 Primary or sublimation drying 99 6.2.3 Secondary or desorption drying 100 6.3 Merits of freeze drying over other drying techniques 100 6.4 Heat and mass transfer in freeze drying 101 6.5 Freeze-drying equipment 103 6.6 Properties influencing the freeze drying of dairy products 106 6.6.1 Milk 106 6.6.2 Lactose 109 6.7 Preservation of kefir culture by freeze drying 111 6.8 Microencapsulation of probiotics by freeze drying 112 6.8.1 Probiotics 112 6.8.2 Need for microencapsulation 113 6.8.3 Cell viability issues associated with freeze drying 113 6.8.4 Characteristics of microencapsulated probiotic cells 114 6.9 Conclusion 115 References 117 7 Spray Freeze Drying 123 S. Padma Ishwarya, C. Anandharamakrishnan and A.G.F. Stapley 7.1 Introduction 123 7.2 SFD process 124 7.2.1 Atomization 125 7.2.2 Freezing 126 7.2.2.1 Spray freezing into vapour 127 7.2.2.2 Spray freezing into vapour over liquid 127 7.2.2.3 Spray freezing into liquid 129 7.2.3 Freeze drying 130 7.2.3.1 Vacuum freeze drying 130 7.2.3.2 Atmospheric SFD and atmospheric spray fluidized-bed freeze drying 131 7.2.3.3 Sub-atmospheric pressure SFD 132 7.3 Applications of SFD in dried dairy products 132 7.3.1 SFD of whole milk and skim milk 133 7.3.2 SFD of whey protein 135 7.3.3 SFD for microencapsulation of probiotics 140 7.4 Advantages and limitations of SFD 144 7.5 Conclusion 144 References 144 8 Optimization of Dairy Product Drying Processes 149 S. Parthasarathi and C. Anandharamakrishnan 8.1 Introduction 149 8.2 Experimental design tools for process optimization 149 8.2.1 Response surface methodology 149 8.2.1.1 Advantages of RSM 151 8.2.1.2 Limitations of RSM 151 8.2.2 Artificial neural networks 151 8.2.2.1 Feed-forward neural network 152 8.2.2.2 Learning process of an ANN 153 8.2.2.3 Optimization of process parameters 154 8.2.3 Finite element and finite volume methods 154 8.2.3.1 Finite element method 155 8.2.3.2 Finite volume method 155 8.3 Drying process variables and their influence on process and product quality 156 8.3.1 Drum drying 157 8.3.1.1 Heat and mass transfer 157 8.3.2 Spray drying 158 8.3.2.1 Exergy efficiency 160 8.3.2.2 Atomization 160 8.3.3 Freeze drying 161 8.3.3.1 Temperature measurement 162 8.3.3.2 Computational modelling 164 8.3.4 Spray freeze drying 169 8.4 Conclusion 170 References 171 9 Computational Fluid Dynamics Modelling of the Dairy Drying Processes 179 J. Gimbun,W.P. Law and C. Anandharamakrishnan 9.1 Introduction 179 9.2 Spray drying 179 9.2.1 Spray-drying process 179 9.2.2 Flow field simulation 180 9.2.2.1 Steady or unsteady approach 181 9.2.2.2 Turbulence modelling 182 9.2.3 Discrete phase modelling 183 9.2.4 Wall deposition and the particle build-up model 186 9.2.5 Particle interaction 186 9.2.6 Validation and issues of CFD simulation 189 9.3 Freeze drying 189 9.3.1 Modelling of freeze drying 190 9.3.1.1 Mass and heat-transfer modelling 190 9.3.1.2 Primary drying modelling 191 9.3.1.3 Secondary drying modelling 192 9.4 Spray freeze drying 193 9.5 Conclusions and future scope 196 References 196 10 Physicochemical and Sensory Properties of Dried Dairy Products 203 P.H. Amaladhas and F. Magdaline Eljeeva Emerald 10.1 Introduction 203 10.2 Milk Powder Manufacture 203 10.2.1 Roller drying 205 10.2.2 Spray drying 206 10.2.3 Freeze drying 208 10.2.4 Spray freeze drying 208 10.3 Properties of dairy powders as influenced by drying method 208 10.4 Physical properties 209 10.4.1 Morphology, particle size, shape and distribution 209 10.4.2 Density 210 10.4.3 Reconstitution properties 213 10.4.4 Agglomeration and instantization 216 10.4.5 Flowability and stickiness 216 10.4.6 Heat and coffee stability 217 10.5 Chemical and sensory properties 218 10.5.1 Protein quality 218 10.5.2 Non-enzymatic browning 219 10.5.3 Oxidation and chemical quality 219 10.5.4 Sensory quality 220 10.6 Properties of special powders 220 10.6.1 Whey powders 220 10.6.2 Whey protein concentrates 221 10.6.3 Cheese powder 221 10.6.4 Yoghurt powder 222 10.6.5 Infant milk powders 222 10.6.6 Dairy whiteners 223 10.7 Conclusion 223 References 223 11 Packaging of Dried Dairy Products 229 R. Gopirajah and C. Anandharamakrishnan 11.1 Introduction 229 11.2 Dairy packaging trends 230 11.3 Forms of packaging materials 231 11.3.1 Metal cans 232 11.3.2 Glass bottles 232 11.3.3 Stretch-wrap packaging 232 11.3.4 Flexible pouches 232 11.3.5 Bag-in-box packages 233 11.3.6 Cups 233 11.3.7 Paper-board containers 233 11.4 Packaging of dried milk products 234 11.4.1 Packaging of whole milk powder 235 11.4.2 Packaging of non-fat dried milk powder 236 11.5 Developments in packaging techniques 237 11.5.1 Intelligent packaging 237 11.5.2 Active packaging 238 11.5.2.1 Migration mechanism in active packaging 239 11.5.2.2 The use of scavengers (absorbers) to prevent lipid oxidation 239 11.5.3 Nanotechnology in dairy packaging 240 11.5.3.1 Bionanocomposites and their applications 241 11.5.3.2 Modelling the barrier properties of polymer-clay nanocomposites 242 11.6 Conclusion 244 References 244 12 Recent Advances in the Drying of Dairy Products 249 M.W.Woo 12.1 Introduction 249 12.2 Typical layout of a dairy spray-drying process 250 12.2.1 Multistage drying process 250 12.2.2 Some unique process layouts 251 12.3 Advances in operating spray dryers 252 12.3.1 Controlling the drying process 252 12.3.1.1 Single droplet to dryer-wide prediction 252 12.3.2 Controlling powder stickiness and deposition 259 12.4 Advances in operating fluidized-bed dryers 261 12.4.1 Controlling crystallization 261 12.4.2 Controlling agglomeration 262 12.5 Conclusion 263 References 263 13 Industrial Scale Drying of Dairy Products 269 D. Anand Paul 13.1 Introduction 269 13.2 Process flow in a dairy drying plant 270 13.3 Lexicon of industrial-scale drying 272 13.4 Industrial spray drying of dairy products 273 13.4.1 Automation of industrial-scale spray dryers 273 13.4.2 Efficiency of spray-dryer operation 274 13.4.3 Bottlenecks in industrial spray-drying 276 13.4.4 Hygiene in spray-dryer operation 277 13.4.5 Safety aspects of spray drying 278 13.5 Industrial drum drying of dairy products 279 13.5.1 Critical control points in industrial drum drying 280 13.5.2 Energy efficiency of drum drying 282 13.5.3 Safe operation of drum dryers 283 13.6 Conclusion 283 References 283 14 Challenges Involved in the Drying of Dairy Powders 287 U. Kiran Kolli 14.1 Introduction 287 14.2 Challenges in the drying of dairy powders 288 14.2.1 Fouling 288 14.2.1.1 Mechanisms 288 14.2.1.2 Factors affecting fouling 289 14.2.2 Stickiness 291 14.2.3 Fires and explosions 292 14.2.4 Powder loss 293 14.2.5 Transport of powder 293 14.2.6 Storage of dairy powders 294 14.2.7 Plant economics 294 14.2.8 Development of speciality dairy powders 294 14.3 Use of modelling as a tool to solve some challenges 295 14.4 Conclusion 296 References 296 Index 301

Autorenportrait

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.

Back cover copy

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. It is a comprehensive introduction to the fundamentals of drying dairy products and contains the most up-to-date industry research. The chapters detail techniques and results for a variety of different methods, including drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying. They also address the effect of different drying techniques on the nutritional profile of dairy products and the ways these can be optimized using computer modelling. With essential information for dairy science academics as well as technologists active in the dairy industry, this is a cutting-edge examination of a burgeoning area within food science and engineering.