Model parameters for single-droplet drying of skim milk and its constituents at moderate and elevated temperatures
Model parameters for single-droplet drying of skim milk and its constituents at moderate and elevated temperatures
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DOI：
10.1080/07373937.2016.1182548
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发表时间：
2017-02
影响因子：
3.3
通讯作者：
T. T. Tran-T.;M. Jaskulski;J. Avila-Acevedo;E. Tsotsas
中科院分区：
文献类型：
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作者：
T. T. Tran-T.;M. Jaskulski;J. Avila-Acevedo;E. Tsotsas
摘要：在中等温度和高温下，用乳制品原料的水溶液（脱脂奶及其成分，即乳糖、乳清蛋白和乳糖-乳清混合物）进行单滴干燥实验，观察到膨胀/紧缩现象。实验数据用于获得空间分辨单液滴干燥模型的参数，该模型被扩展为根据经验解释膨胀/紧缩。从第一干燥阶段到第二干燥阶段过渡时的膨胀/紧缩参数和结皮形成条件明显依赖于溶质，并且针对所研究的乳制品材料开发了与干燥条件的各自相关性。参数化模型令人满意地描述了干燥曲线、干燥时间和产品颗粒直径方面的测量数据。
ABSTRACT Single-droplet drying experiments were conducted with solutions of dairy materials in water (skim milk and its constituents, namely lactose, whey protein, and a lactose–whey mixture) at both moderate and elevated temperatures, at which inflation/deflation phenomena are observed. The experimental data were used to obtain parameters of a spatially resolving single-droplet drying model, which was extended to empirically account for inflation/deflation. Inflation/deflation parameters and conditions for crust formation at the transition from the first to the second drying stage were clearly solute dependent, and respective correlations with drying conditions were developed for the investigated dairy materials. The parametrized model was shown to satisfactorily describe measured data in respect to drying curve, drying time, and the diameter of product particles.