INFLUENCE OF THE SPRAY DRYING PROCESS STAGES ON THE STATE OF THE FAT PHASE OF DRY DAIRY PRODUCTS
At present, spray drying is the most common method for producing dry milk products. This method is based on dehydration of the product by evaporation of moisture during spraying in hot air. A two-stage spray drying is the most perfect, in which the product is removed from the chamber with an increas...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-08-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/230 |
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| Summary: | At present, spray drying is the most common method for producing dry milk products. This method is based on dehydration of the product by evaporation of moisture during spraying in hot air. A two-stage spray drying is the most perfect, in which the product is removed from the chamber with an increased, compared to the norm, mass fraction of moisture (6-8) %, due to which thermoplastic properties are promoted, which contribute to particle agglomeration. At the next stage, the product is dried in a convective vibration dryer in afluidized bed, dried in the form of agglomerates to a mass fraction of moisture (4-5) %. The article presents experimental data on the influence of factors and process conditions of two-stage spray drying of whole milk on the content of free (destabilized) milk fat in dry particles. |
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| ISSN: | 2307-910X |