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E-grāmata: Handbook of Drying for Dairy Products

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  • Formāts: EPUB+DRM
  • Izdošanas datums: 07-Feb-2017
  • Izdevniecība: Wiley-Blackwell
  • Valoda: eng
  • ISBN-13: 9781118930502
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Handbook of Drying for Dairy ProductsPalielināt
  • Formāts: EPUB+DRM
  • Izdošanas datums: 07-Feb-2017
  • Izdevniecība: Wiley-Blackwell
  • Valoda: eng
  • ISBN-13: 9781118930502
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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
Contributors xiii
About the editor xv
Preface xvii
Acknowledgments xix
1 Introduction to Drying 1(14)
C. Anandharamakrishnan
1.1 Introduction
1(1)
1.2 Fundamental principles of drying: the concept of simultaneous heat and mass transfer
2(7)
1.2.1 Heat transfer during the drying process
2(4)
1.2.1.1 Conduction drying
3(1)
1.2.1.2 Convection drying
4(1)
1.2.1.3 Radiation and dielectric drying
5(1)
1.2.2 Mass transfer during the drying process
6(3)
1.2.2.1 Diffusion mechanism
7(1)
1.2.2.2 Capillary mechanism
8(1)
1.3 The drying curve
9(1)
1.4 Stages of drying
9(3)
1.4.1 Constant rate period
10(1)
1.4.2 Falling rate period
11(1)
1.5 Techniques for the drying of dairy products
12(1)
1.6 Conclusion
13(1)
References
13(2)
2 Dried Dairy Products and their Trends in the Global Market 15(8)
Aadinath
T Ghosh
P.H. Amaladhas
C. Anandharamakrishnan
2.1 Introduction
15(1)
2.2 Milk powders and dried milk products
16(2)
2.2.1 Primary dairy powders
16(1)
2.2.2 Secondary dairy powders
16(2)
2.3 World market dynamics
18(3)
2.3.1 Production
18(2)
2.3.1.1 Oceania
18(2)
2.3.1.2 India
20(1)
2.3.1.3 European Union
20(1)
2.3.1.4 Argentina
20(1)
2.3.2 Consumption
20(3)
2.3.2.1 Algeria
20(1)
2.3.2.2 Indonesia
21(1)
2.3.2.3 China
21(1)
2.3.2.4 Mexico
21(1)
References
21(2)
3 Techniques for the Preconcentration of Milk 23(20)
I. Roy
A. Bhushani
C. Anandharamakrishnan
3.1 Introduction
23(1)
3.2 Need for preconcentration
23(2)
3.2.1 Skim milk
24(1)
3.2.2 Whey powders and infant formula
24(1)
3.3 Concentration methods
25(1)
3.4 Thermal methods
25(5)
3.4.1 Evaporation
25(5)
3.4.1.1 Single-effect recirculation evaporator
25(1)
3.4.1.2 Multiple-effect evaporator
26(1)
3.4.1.3 Falling-film evaporator
27(1)
3.4.1.4 Plate evaporator
28(2)
3.4.1.5 Horizontal tube evaporator
30(1)
3.4.1.6 Mechanical film evaporator
30(1)
3.4.1.7 Low-temperature evaporator
30(1)
3.5 Non-thermal methods
30(7)
3.5.1 Freeze concentration
30(2)
3.5.2 Membrane separation techniques
32(12)
3.5.2.1 Microfiltration
34(1)
3.5.2.2 Ultrafiltration
35(2)
3.5.2.3 Reverse osmosis
37(1)
3.6 Conclusion
37(1)
References
37(6)
4 Drum Drying 43(14)
P. Karthik
N. Chhanwal
C. Anandharamakrishnan
4.1 Introduction
43(1)
4.2 Drum-drying process
44(2)
4.2.1 Effect of operating parameters on product quality and the capacity of the drum dryer
45(1)
4.3 Types of drum dryers
46(3)
4.3.1 Single-drum dryers
46(1)
4.3.2 Double-drum dryers
47(1)
4.3.3 Twin-drum dryers
47(1)
4.3.4 Vacuum-drum dryers
48(1)
4.3.5 Enclosed-drum dryers
49(1)
4.4 Classification of the feeding method
49(2)
4.4.1 Single- and multiple-roll feed
49(1)
4.4.2 Nip feed
49(1)
4.4.3 Dip feed
49(1)
4.4.4 Spray feed
49(1)
4.4.5 Splash feed
50(1)
4.5 Operating parameters
51(3)
4.5.1 Important operational conditions in the drum drying of milk
52(2)
4.6 Advantages and disadvantages of drum/roller drying
54(1)
4.7 Conclusion
54(1)
References
55(2)
5 Spray Drying 57(38)
S. Padma Ishwarya
C. Anandharamakrishnan
5.1 Introduction
57(1)
5.2 Spray drying: principle of operation
57(17)
5.2.1 Atomization
59(6)
5.2.1.1 Rotary atomizers
60(2)
5.2.1.2 Pressure nozzle atomizers
62(1)
5.2.1.3 Twin-fluid atomizers
62(1)
5.2.1.4 Monodisperse droplet generators
63(2)
5.2.2 Droplet-drying air interaction and moisture evaporation
65(7)
5.2.3 Particle separation
72(2)
5.3 Characteristics of spray-dried dairy powders
74(3)
5.3.1 Rehydration
74(1)
5.3.2 Particle size and shape parameters
75(2)
5.4 Handling spray-drying processing problems
77(2)
5.4.1 Stickiness
77(2)
5.4.2 Thermal denaturation of proteins
79(1)
5.5 Applications of spray drying for the production of dried milk and milk products
79(5)
5.6 Conclusion
84(4)
References
88(7)
6 Freeze Drying 95(28)
A. Bhushani
C. Anandharamakrishnan
6.1 Introduction
95(1)
6.2 Steps in freeze drying
95(5)
6.2.1 Freezing
96(3)
6.2.2 Primary or sublimation drying
99(1)
6.2.3 Secondary or desorption drying
100(1)
6.3 Merits of freeze drying over other drying techniques
100(1)
6.4 Heat and mass transfer in freeze drying
101(2)
6.5 Freeze-drying equipment
103(3)
6.6 Properties influencing the freeze drying of dairy products
106(5)
6.6.1 Milk
106(3)
6.6.2 Lactose
109(2)
6.7 Preservation of kefir culture by freeze drying
111(1)
6.8 Microencapsulation of probiotics by freeze drying
112(3)
6.8.1 Probiotics
112(1)
6.8.2 Need for microencapsulation
113(1)
6.8.3 Cell viability issues associated with freeze drying
113(1)
6.8.4 Characteristics of microencapsulated probiotic cells
114(1)
6.9 Conclusion
115(2)
References
117(6)
7 Spray Freeze Drying 123(26)
S. Padma Ishwarya
C. Anandharamakrishnan
A.G.F. Stapley
7.1 Introduction
123(1)
7.2 SFD process
124(8)
7.2.1 Atomization
125(1)
7.2.2 Freezing
126(4)
7.2.2.1 Spray freezing into vapour
127(1)
7.2.2.2 Spray freezing into vapour over liquid
127(2)
7.2.2.3 Spray freezing into liquid
129(1)
7.2.3 Freeze drying
130(2)
7.2.3.1 Vacuum freeze drying
130(1)
7.2.3.2 Atmospheric SFD and atmospheric spray fluidized-bed freeze drying
131(1)
7.2.3.3 Sub-atmospheric pressure SFD
132(1)
7.3 Applications of SFD in dried dairy products
132(12)
7.3.1 SFD of whole milk and skim milk
133(2)
7.3.2 SFD of whey protein
135(5)
7.3.3 SFD for microencapsulation of probiotics
140(4)
7.4 Advantages and limitations of SFD
144(1)
7.5 Conclusion
144(1)
References
144(5)
8 Optimization of Dairy Product Drying Processes 149(30)
S. Parthasarathi
C. Anandharamakrishnan
8.1 Introduction
149(1)
8.2 Experimental design tools for process optimization
149(7)
8.2.1 Response surface methodology
149(2)
8.2.1.1 Advantages of RSM
151(1)
8.2.1.2 Limitations of RSM
151(1)
8.2.2 Artificial neural networks
151(3)
8.2.2.1 Feed-forward neural network
152(1)
8.2.2.2 Learning process of an ANN
153(1)
8.2.2.3 Optimization of process parameters
154(1)
8.2.3 Finite element and finite volume methods
154(2)
8.2.3.1 Finite element method
155(1)
8.2.3.2 Finite volume method
155(1)
8.3 Drying process variables and their influence on process and product quality
156(14)
8.3.1 Drum drying
157(1)
8.3.1.1 Heat and mass transfer
157(1)
8.3.2 Spray drying
158(3)
8.3.2.1 Exergy efficiency
160(1)
8.3.2.2 Atomization
160(1)
8.3.3 Freeze drying
161(8)
8.3.3.1 Temperature measurement
162(2)
8.3.3.2 Computational modelling
164(5)
8.3.4 Spray freeze drying
169(1)
8.4 Conclusion
170(1)
References
171(8)
9 Computational Fluid Dynamics Modelling of the Dairy Drying Processes 179(24)
J. Gimbun
W.P. Law
C. Anandharamakrishnan
9.1 Introduction
179(1)
9.2 Spray drying
179(10)
9.2.1 Spray-drying process
179(1)
9.2.2 Flow field simulation
180(3)
9.2.2.1 Steady or unsteady approach
181(1)
9.2.2.2 Turbulence modelling
182(1)
9.2.3 Discrete phase modelling
183(3)
9.2.4 Wall deposition and the particle build-up model
186(1)
9.2.5 Particle interaction
186(3)
9.2.6 Validation and issues of CFD simulation
189(1)
9.3 Freeze drying
189(4)
9.3.1 Modelling of freeze drying
190(13)
9.3.1.1 Mass and heat-transfer modelling
190(1)
9.3.1.2 Primary drying modelling
191(1)
9.3.1.3 Secondary drying modelling
192(1)
9.4 Spray freeze drying
193(3)
9.5 Conclusions and future scope
196(1)
References
196(7)
10 Physicochemical and Sensory Properties of Dried Dairy Products 203(26)
P.H. Amaladhas
F. Magdaline Eljeeva Emerald
10.1 Introduction
203(1)
10.2 Milk Powder Manufacture
203(5)
10.2.1 Roller drying
205(1)
10.2.2 Spray drying
206(2)
10.2.3 Freeze drying
208(1)
10.2.4 Spray freeze drying
208(1)
10.3 Properties of dairy powders as influenced by drying method
208(1)
10.4 Physical properties
209(9)
10.4.1 Morphology, particle size, shape and distribution
209(1)
10.4.2 Density
210(3)
10.4.3 Reconstitution properties
213(3)
10.4.4 Agglomeration and instantization
216(1)
10.4.5 Flowability and stickiness
216(1)
10.4.6 Heat and coffee stability
217(1)
10.5 Chemical and sensory properties
218(2)
10.5.1 Protein quality
218(1)
10.5.2 Non-enzymatic browning
219(1)
10.5.3 Oxidation and chemical quality
219(1)
10.5.4 Sensory quality
220(1)
10.6 Properties of special powders
220(3)
10.6.1 Whey powders
220(1)
10.6.2 Whey protein concentrates
221(1)
10.6.3 Cheese powder
221(1)
10.6.4 Yoghurt powder
222(1)
10.6.5 Infant milk powders
222(1)
10.6.6 Dairy whiteners
223(1)
10.7 Conclusion
223(1)
References
223(6)
11 Packaging of Dried Dairy Products 229(20)
R. Gopirajah
C. Anandharamakrishnan
11.1 Introduction
229(1)
11.2 Dairy packaging trends
230(1)
11.3 Forms of packaging materials
231(3)
11.3.1 Metal cans
232(1)
11.3.2 Glass bottles
232(1)
11.3.3 Stretch-wrap packaging
232(1)
11.3.4 Flexible pouches
232(1)
11.3.5 Bag-in-box packages
233(1)
11.3.6 Cups
233(1)
11.3.7 Paper-board containers
233(1)
11.4 Packaging of dried milk products
234(3)
11.4.1 Packaging of whole milk powder
235(1)
11.4.2 Packaging of non-fat dried milk powder
236(1)
11.5 Developments in packaging techniques
237(7)
11.5.1 Intelligent packaging
237(1)
11.5.2 Active packaging
238(2)
11.5.2.1 Migration mechanism in active packaging
239(1)
11.5.2.2 The use of scavengers (absorbers) to prevent lipid oxidation
239(1)
11.5.3 Nanotechnology in dairy packaging
240(10)
11.5.3.1 Bionanocomposites and their applications
241(1)
11.5.3.2 Modelling the barrier properties of polymer-clay nanocomposites
242(2)
11.6 Conclusion
244(1)
References
244(5)
12 Recent Advances in the Drying of Dairy Products 249(20)
M.W. Woo
12.1 Introduction
249(1)
12.2 Typical layout of a dairy spray-drying process
250(2)
12.2.1 Multistage drying process
250(1)
12.2.2 Some unique process layouts
251(1)
12.3 Advances in operating spray dryers
252(9)
12.3.1 Controlling the drying process
252(7)
12.3.1.1 Single droplet to dryer-wide prediction
252(7)
12.3.2 Controlling powder stickiness and deposition
259(2)
12.4 Advances in operating fluidized-bed dryers
261(2)
12.4.1 Controlling crystallization
261(1)
12.4.2 Controlling agglomeration
262(1)
12.5 Conclusion
263(1)
References
263(6)
13 Industrial Scale Drying of Dairy Products 269(18)
D. Anand Paul
13.1 Introduction
269(1)
13.2 Process flow in a dairy drying plant
270(2)
13.3 Lexicon of industrial-scale drying
272(1)
13.4 Industrial spray drying of dairy products
273(6)
13.4.1 Automation of industrial-scale spray dryers
273(1)
13.4.2 Efficiency of spray-dryer operation
274(2)
13.4.3 Bottlenecks in industrial spray-drying
276(1)
13.4.4 Hygiene in spray-dryer operation
277(1)
13.4.5 Safety aspects of spray drying
278(1)
13.5 Industrial drum drying of dairy products
279(4)
13.5.1 Critical control points in industrial drum drying
280(2)
13.5.2 Energy efficiency of drum drying
282(1)
13.5.3 Safe operation of drum dryers
283(1)
13.6 Conclusion
283(1)
References
283(4)
14 Challenges Involved in the Drying of Dairy Powders 287(14)
U. Kiran Kolli
14.1 Introduction
287(1)
14.2 Challenges in the drying of dairy powders
288(7)
14.2.1 Fouling
288(3)
14.2.1.1 Mechanisms
288(1)
14.2.1.2 Factors affecting fouling
289(2)
14.2.2 Stickiness
291(1)
14.2.3 Fires and explosions
292(1)
14.2.4 Powder loss
293(1)
14.2.5 Transport of powder
293(1)
14.2.6 Storage of dairy powders
294(1)
14.2.7 Plant economics
294(1)
14.2.8 Development of specialty dairy powders
294(1)
14.3 Use of modelling as a tool to solve some challenges
295(1)
14.4 Conclusion
296(1)
References
296(5)
Index 301
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.
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