AustralieFrV1, PascalFrancis, Corpus, bibRecord, 001501

Drying kinetics of skim milk with 50 wt.% initial solids

Identifieur interne : 001501 ( PascalFrancis/Corpus ); précédent : 001500; suivant : 001502

Drying kinetics of skim milk with 50 wt.% initial solids

Auteurs : NANFU ; MENGWAI WOO ; Cordelia Selomulya ; XIAO DONG CHEN ; Kamlesh Patel ; Pierre Shuck ; Romain Jeantet

Source :

Journal of food engineering [ 0260-8774 ] ; 2012.

RBID : Pascal:12-0154837

Descripteurs français

Pascal (Inist)
- Séchage, Cinétique, Lait écrémé, Solide, Gouttelette, Ingénierie, Haute teneur, Verre, Méthode.

English descriptors

KwdEn :
- Droplet, Drying, Engineering, Glass, High content, Kinetics, Method, Skimmilk, Solid.

Abstract

Drying kinetics data are of paramount importance for simulating industrial spray drying operations. This study reports for the first time the drying kinetics of skim milk droplets with 50 wt.% initial solids, as typically encountered in practice. The changes in droplet temperature, moisture content, and diameter were experimentally determined using glass-filament single droplet drying technique. Enhanced effects of drying temperature on droplet shrinkage were observed. Experimental data were correlated using the Reaction Engineering Approach (REA) with the master activation-energy curve providing a good description to the drying histories. Activation energy curves obtained here were compared with previous data from lower initial concentrations, as well as the plot obtained using a preliminary desorption method. The outcomes support the suitability of REA to interpret the drying behavior of skim milk with high initial solids level, which is the norm for practical spray drying of milk with feed concentration of around 50 wt.%.

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

A01	`01`	`1`		`@0 0260-8774`
A02	`01`			`@0 JFOEDH`
A03		`1`		`@0 J. food eng.`
A05				`@2 109`
A06				`@2 4`
A08	`01`	`1`	`ENG`	`@1 Drying kinetics of skim milk with 50 wt.% initial solids`
A11	`01`	`1`		`@1 NANFU`
A11	`02`	`1`		`@1 MENGWAI WOO`
A11	`03`	`1`		`@1 SELOMULYA (Cordelia)`
A11	`04`	`1`		`@1 XIAO DONG CHEN`
A11	`05`	`1`		`@1 PATEL (Kamlesh)`
A11	`06`	`1`		`@1 SHUCK (Pierre)`
A11	`07`	`1`		`@1 JEANTET (Romain)`
A14	`01`			`@1 Department of Chemical Engineering, Monash University @2 Clayton, Victoria 3800 @3 AUS @Z 1 aut. @Z 2 aut. @Z 3 aut. @Z 4 aut. @Z 5 aut.`
A14	`02`			`@1 Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University @2 Xiamen City, Fujian 361005 @3 CHN @Z 4 aut.`
A14	`03`			`@1 UMR 1253, INRA, Agrocampus Ouest @2 35000 Rennes @3 FRA @Z 6 aut. @Z 7 aut.`
A20				`@1 701-711`
A21				`@1 2012`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 19615 @5 354000509229300080`
A44				`@0 0000 @1 © 2012 INIST-CNRS. All rights reserved.`
A45				`@0 3/4 p.`
A47	`01`	`1`		`@0 12-0154837`
A60				`@1 P`
A61				`@0 A`
A64	`01`	`1`		`@0 Journal of food engineering`
A66	`01`			`@0 GBR`
C01	`01`		`ENG`	@0 Drying kinetics data are of paramount importance for simulating industrial spray drying operations. This study reports for the first time the drying kinetics of skim milk droplets with 50 wt.% initial solids, as typically encountered in practice. The changes in droplet temperature, moisture content, and diameter were experimentally determined using glass-filament single droplet drying technique. Enhanced effects of drying temperature on droplet shrinkage were observed. Experimental data were correlated using the Reaction Engineering Approach (REA) with the master activation-energy curve providing a good description to the drying histories. Activation energy curves obtained here were compared with previous data from lower initial concentrations, as well as the plot obtained using a preliminary desorption method. The outcomes support the suitability of REA to interpret the drying behavior of skim milk with high initial solids level, which is the norm for practical spray drying of milk with feed concentration of around 50 wt.%.
C02	`01`	`X`		`@0 002A35A03`
C02	`02`	`X`		`@0 002A35B04`
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C03	`01`	`X`	`ENG`	`@0 Drying @5 01`
C03	`01`	`X`	`SPA`	`@0 Secado @5 01`
C03	`02`	`X`	`FRE`	`@0 Cinétique @5 02`
C03	`02`	`X`	`ENG`	`@0 Kinetics @5 02`
C03	`02`	`X`	`SPA`	`@0 Cinética @5 02`
C03	`03`	`X`	`FRE`	`@0 Lait écrémé @5 10`
C03	`03`	`X`	`ENG`	`@0 Skimmilk @5 10`
C03	`03`	`X`	`SPA`	`@0 Leche desnatada @5 10`
C03	`04`	`X`	`FRE`	`@0 Solide @5 19`
C03	`04`	`X`	`ENG`	`@0 Solid @5 19`
C03	`04`	`X`	`SPA`	`@0 Sólido @5 19`
C03	`05`	`X`	`FRE`	`@0 Gouttelette @5 20`
C03	`05`	`X`	`ENG`	`@0 Droplet @5 20`
C03	`05`	`X`	`SPA`	`@0 Gotita @5 20`
C03	`06`	`X`	`FRE`	`@0 Ingénierie @5 24`
C03	`06`	`X`	`ENG`	`@0 Engineering @5 24`
C03	`06`	`X`	`SPA`	`@0 Ingeniería @5 24`
C03	`07`	`X`	`FRE`	`@0 Haute teneur @5 26`
C03	`07`	`X`	`ENG`	`@0 High content @5 26`
C03	`07`	`X`	`SPA`	`@0 Alta dosis @5 26`
C03	`08`	`X`	`FRE`	`@0 Verre @5 48`
C03	`08`	`X`	`ENG`	`@0 Glass @5 48`
C03	`08`	`X`	`SPA`	`@0 Vidrio @5 48`
C03	`09`	`X`	`FRE`	`@0 Méthode @5 53`
C03	`09`	`X`	`ENG`	`@0 Method @5 53`
C03	`09`	`X`	`SPA`	`@0 Método @5 53`
C07	`01`	`X`	`FRE`	`@0 Produit laitier @5 08`
C07	`01`	`X`	`ENG`	`@0 Dairy product @5 08`
C07	`01`	`X`	`SPA`	`@0 Producto lácteo @5 08`
N21				`@1 114`
N44	`01`			`@1 OTO`
N82				`@1 OTO`

Format Inist (serveur)

NO :	PASCAL 12-0154837 INIST
ET :	Drying kinetics of skim milk with 50 wt.% initial solids
AU :	NANFU; MENGWAI WOO; SELOMULYA (Cordelia); XIAO DONG CHEN; PATEL (Kamlesh); SHUCK (Pierre); JEANTET (Romain)
AF :	Department of Chemical Engineering, Monash University/Clayton, Victoria 3800/Australie (1 aut., 2 aut., 3 aut., 4 aut., 5 aut.); Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University/Xiamen City, Fujian 361005/Chine (4 aut.); UMR 1253, INRA, Agrocampus Ouest/35000 Rennes/France (6 aut., 7 aut.)
DT :	Publication en série; Niveau analytique
SO :	Journal of food engineering; ISSN 0260-8774; Coden JFOEDH; Royaume-Uni; Da. 2012; Vol. 109; No. 4; Pp. 701-711; Bibl. 3/4 p.
LA :	Anglais
EA :	Drying kinetics data are of paramount importance for simulating industrial spray drying operations. This study reports for the first time the drying kinetics of skim milk droplets with 50 wt.% initial solids, as typically encountered in practice. The changes in droplet temperature, moisture content, and diameter were experimentally determined using glass-filament single droplet drying technique. Enhanced effects of drying temperature on droplet shrinkage were observed. Experimental data were correlated using the Reaction Engineering Approach (REA) with the master activation-energy curve providing a good description to the drying histories. Activation energy curves obtained here were compared with previous data from lower initial concentrations, as well as the plot obtained using a preliminary desorption method. The outcomes support the suitability of REA to interpret the drying behavior of skim milk with high initial solids level, which is the norm for practical spray drying of milk with feed concentration of around 50 wt.%.
CC :	002A35A03; 002A35B04
FD :	Séchage; Cinétique; Lait écrémé; Solide; Gouttelette; Ingénierie; Haute teneur; Verre; Méthode
FG :	Produit laitier
ED :	Drying; Kinetics; Skimmilk; Solid; Droplet; Engineering; High content; Glass; Method
EG :	Dairy product
SD :	Secado; Cinética; Leche desnatada; Sólido; Gotita; Ingeniería; Alta dosis; Vidrio; Método
LO :	INIST-19615.354000509229300080
ID :	12-0154837

Links to Exploration step

Pascal:12-0154837

Le document en format XML

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<front><div type="abstract" xml:lang="en">Drying kinetics data are of paramount importance for simulating industrial spray drying operations. This study reports for the first time the drying kinetics of skim milk droplets with 50 wt.% initial solids, as typically encountered in practice. The changes in droplet temperature, moisture content, and diameter were experimentally determined using glass-filament single droplet drying technique. Enhanced effects of drying temperature on droplet shrinkage were observed. Experimental data were correlated using the Reaction Engineering Approach (REA) with the master activation-energy curve providing a good description to the drying histories. Activation energy curves obtained here were compared with previous data from lower initial concentrations, as well as the plot obtained using a preliminary desorption method. The outcomes support the suitability of REA to interpret the drying behavior of skim milk with high initial solids level, which is the norm for practical spray drying of milk with feed concentration of around 50 wt.%.</div>
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<fC01 i1="01" l="ENG"><s0>Drying kinetics data are of paramount importance for simulating industrial spray drying operations. This study reports for the first time the drying kinetics of skim milk droplets with 50 wt.% initial solids, as typically encountered in practice. The changes in droplet temperature, moisture content, and diameter were experimentally determined using glass-filament single droplet drying technique. Enhanced effects of drying temperature on droplet shrinkage were observed. Experimental data were correlated using the Reaction Engineering Approach (REA) with the master activation-energy curve providing a good description to the drying histories. Activation energy curves obtained here were compared with previous data from lower initial concentrations, as well as the plot obtained using a preliminary desorption method. The outcomes support the suitability of REA to interpret the drying behavior of skim milk with high initial solids level, which is the norm for practical spray drying of milk with feed concentration of around 50 wt.%.</s0>
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<s5>10</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Skimmilk</s0>
<s5>10</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Leche desnatada</s0>
<s5>10</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Solide</s0>
<s5>19</s5>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Solid</s0>
<s5>19</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Sólido</s0>
<s5>19</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Gouttelette</s0>
<s5>20</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Droplet</s0>
<s5>20</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Gotita</s0>
<s5>20</s5>
</fC03>
<fC03 i1="06" i2="X" l="FRE"><s0>Ingénierie</s0>
<s5>24</s5>
</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Engineering</s0>
<s5>24</s5>
</fC03>
<fC03 i1="06" i2="X" l="SPA"><s0>Ingeniería</s0>
<s5>24</s5>
</fC03>
<fC03 i1="07" i2="X" l="FRE"><s0>Haute teneur</s0>
<s5>26</s5>
</fC03>
<fC03 i1="07" i2="X" l="ENG"><s0>High content</s0>
<s5>26</s5>
</fC03>
<fC03 i1="07" i2="X" l="SPA"><s0>Alta dosis</s0>
<s5>26</s5>
</fC03>
<fC03 i1="08" i2="X" l="FRE"><s0>Verre</s0>
<s5>48</s5>
</fC03>
<fC03 i1="08" i2="X" l="ENG"><s0>Glass</s0>
<s5>48</s5>
</fC03>
<fC03 i1="08" i2="X" l="SPA"><s0>Vidrio</s0>
<s5>48</s5>
</fC03>
<fC03 i1="09" i2="X" l="FRE"><s0>Méthode</s0>
<s5>53</s5>
</fC03>
<fC03 i1="09" i2="X" l="ENG"><s0>Method</s0>
<s5>53</s5>
</fC03>
<fC03 i1="09" i2="X" l="SPA"><s0>Método</s0>
<s5>53</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Produit laitier</s0>
<s5>08</s5>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Dairy product</s0>
<s5>08</s5>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Producto lácteo</s0>
<s5>08</s5>
</fC07>
<fN21><s1>114</s1>
</fN21>
<fN44 i1="01"><s1>OTO</s1>
</fN44>
<fN82><s1>OTO</s1>
</fN82>
</pA>
</standard>
<server><NO>PASCAL 12-0154837 INIST</NO>
<ET>Drying kinetics of skim milk with 50 wt.% initial solids</ET>
<AU>NANFU; MENGWAI WOO; SELOMULYA (Cordelia); XIAO DONG CHEN; PATEL (Kamlesh); SHUCK (Pierre); JEANTET (Romain)</AU>
<AF>Department of Chemical Engineering, Monash University/Clayton, Victoria 3800/Australie (1 aut., 2 aut., 3 aut., 4 aut., 5 aut.); Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University/Xiamen City, Fujian 361005/Chine (4 aut.); UMR 1253, INRA, Agrocampus Ouest/35000 Rennes/France (6 aut., 7 aut.)</AF>
<DT>Publication en série; Niveau analytique</DT>
<SO>Journal of food engineering; ISSN 0260-8774; Coden JFOEDH; Royaume-Uni; Da. 2012; Vol. 109; No. 4; Pp. 701-711; Bibl. 3/4 p.</SO>
<LA>Anglais</LA>
<EA>Drying kinetics data are of paramount importance for simulating industrial spray drying operations. This study reports for the first time the drying kinetics of skim milk droplets with 50 wt.% initial solids, as typically encountered in practice. The changes in droplet temperature, moisture content, and diameter were experimentally determined using glass-filament single droplet drying technique. Enhanced effects of drying temperature on droplet shrinkage were observed. Experimental data were correlated using the Reaction Engineering Approach (REA) with the master activation-energy curve providing a good description to the drying histories. Activation energy curves obtained here were compared with previous data from lower initial concentrations, as well as the plot obtained using a preliminary desorption method. The outcomes support the suitability of REA to interpret the drying behavior of skim milk with high initial solids level, which is the norm for practical spray drying of milk with feed concentration of around 50 wt.%.</EA>
<CC>002A35A03; 002A35B04</CC>
<FD>Séchage; Cinétique; Lait écrémé; Solide; Gouttelette; Ingénierie; Haute teneur; Verre; Méthode</FD>
<FG>Produit laitier</FG>
<ED>Drying; Kinetics; Skimmilk; Solid; Droplet; Engineering; High content; Glass; Method</ED>
<EG>Dairy product</EG>
<SD>Secado; Cinética; Leche desnatada; Sólido; Gotita; Ingeniería; Alta dosis; Vidrio; Método</SD>
<LO>INIST-19615.354000509229300080</LO>
<ID>12-0154837</ID>
</server>
</inist>
</record>

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Drying kinetics of skim milk with 50 wt.% initial solids

Drying kinetics of skim milk with 50 wt.% initial solids

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