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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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Drying in the Dairy Industry - From Established Technologies to Advanced Innovations (Hardcover)
Loot Price: R5,496
Discovery Miles 54 960
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Drying in the Dairy Industry - From Established Technologies to Advanced Innovations (Hardcover)
Series: Advances in Drying Science and Technology
Expected to ship within 12 - 17 working days
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With more than 12M tons of dairy powders produced each year at a
global scale, the drying sector accounts to a large extent for the
processing of milk and whey. It is generally considered that 40% of
the dry matter collected overall ends up in a powder form.
Moreover, nutritional dairy products presented in a dry form (eg,
infant milk formulae) have grown quickly over the last decade, now
accounting for a large share of the profit of the sector. Drying in
the Dairy Industry: From Established Technologies to Advanced
Innovations deals with the market of dairy powders issues,
considering both final product and process as well as their
interrelationships. It explains the different processing steps for
the production of dairy powders including membrane, homogenisation,
concentration and agglomeration processes. The book includes a
presentation of the current technologies, the more recent
development for each of them and their impact on the quality of the
final powders. Lastly, one section is dedicated to recent
innovations and methods directed to more sustainable processes, as
well as latter developments at lab scale to go deeper in the
understanding of the phenomena occurring during spray drying. Key
Features: Presents state-of-the-art information on the production
of a variety of different dairy powders Discusses the impact of
processing parameters and drier design on the product quality such
as protein denaturation and viability of probiotics Explains the
impact of drying processes on the powder properties such as
solubility, dispersibility, wettability, flowability, floodability,
and hygroscopicity Covers the technology, modelling and control of
the processing steps This book is a synthetic and complete
reference work for researchers in academia and industry in order to
encourage research and development and innovations in drying in the
dairy industry.
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