HAL Id: hal-02098692
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Submitted on 5 Jun 2020
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Understanding and modelling of dairy protein drying based on single and monodisperse droplet experiments
Ming Yu
To cite this version:
Ming Yu. Understanding and modelling of dairy protein drying based on single and monodisperse droplet experiments. STLOpendays, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l’?uf (1253)., Mar 2019, Rennes, France. �hal-02098692�
TEAM: SMCF
Supervisor: Romain Jeantet Ming Yu – PhD student
STLOpen Days 19-21 March 2019
Understanding and modelling of dairy protein drying based on single and monodisperse
droplet experiments
Spray dryer unit
STLOpen Days 19-21 March 2019
Milk proteins
Micellar caseins (MC)
Whey protein (WP)
Essential amino acids
Different
morphology Flowability
Rehydration capability
Usability
Skin formation
Drying droplet
What rules the skin formation in the course of WP:MC mixes drying, and how does it affect the drying kinetics?
Functional components
Single droplet drying
Observing droplet skin formation.
Effect of the colloid type (WP and MC) on the onset of sol-gel transition at the air-liquid interface.
Step 1
Step 2 Establishing the Reaction Engineering Approach (REA) energy curve to the dairy colloids pure or in mixes.
Coupling REA and Energy Map Model to better understand the mechanisms of skin formation and deformation of droplet.
Step 3
Thickening deformation
Powders
2
THANK YOU
MERCI
3
Please visit http://www.rennes.inra.fr/stlo_eng
STLOpen Days 19-21 March 2019
