Ultrasound technique as an innovative drying aid to produce functional milk and whey permeate powder

喷雾干燥是食品工业中用于大规模生产牛奶或乳清粉的常用技术。然而，富含糖和酸的食品的喷雾干燥是有问题的，因为粉末颗粒彼此托内并粘附到干燥器的壁上，导致影响产品产量低、颜色和质地差的操作问题。Parmalat（Winchester，ON）使用超滤/膜技术（单元操作）系统，然后进行喷雾干燥来生产乳和乳清渗透粉末，并且由于这种粘性问题，目前正在损失产品。我们建议，这个单元操作的问题可能会得到解决，通过使用thesultrasound技术可用的Hosseinian实验室作为一种创新的干燥辅助技术后，现有的Parmalat超滤系统和喷雾干燥前。使用超声波技术优化预干燥因素，如温度、压力、时间，重要的是，牛奶和乳清渗透物的粒度，以防止这些渗透物的粘性行为。

Spray drying is a common technique used in the food industry for large-scale production of milk or wheypowders. However, the spray drying of sugar and acid rich foods is problematic, as the powder particles stick toone another and to the walls of the dryer, leading to the operational problems affecting low product yield, poorcolour and texture. Parmalat (Winchester, ON) uses an ultrafiltration/membrane technology (a unit operation)system followed by spray drying to produce milk and whey permeate powders, and is currently losing product,due to this stickiness problem. We suggest that this unit operation problem may be solved by using theultrasound technique available the Hosseinian lab as an innovative drying-assisted technique after the existingParmalat ultrafiltration system and before spray drying. Optimization of pre-drying factors such as temperature,pressure, time and, importantly, the particle size of milk and whey permeate will be carried out usingultrasound technique to prevent sticky behavior of these permeates.