| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10889013 | Innovative Food Science & Emerging Technologies | 2005 | 6 Pages |
Abstract
Conventional spray drying processes have been developed mainly through empirical approaches. Consequently this study aims-based on the complexity of milk products-towards the development of a method based on physicochemical and thermodynamic properties. The thermohygrometer used allows to avoid sticking and to optimize water content and water activity in dairy powders. The operator can follow and monitor the relative humidity in the outlet air and thus control powder composition and properties.
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Authors
P. Schuck, S. Méjean, A. Dolivet, R. Jeantet,