Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

Fast crystallization of lactose and milk powder in fluidized bed dryer/crystallizer

Fast crystallization of lactose and milk powder in fluidized bed dryer/crystallizer The rationale of this study has been to produce stabilized dairy powders for longer-term ambient storage by partial crystallization of the sticky amorphous lactose component in vibrated fluidized beds. Various combinations of temperatures, humidities, and processing times were used to crystallize lactose and milk powder in a fluidized bed dryer/crystallizer to achieve different degrees of amorphicity of powder. Under these conditions, lactose crystallinity and the crystallinity of the lactose portion in milk powder were found to increase significantly compared with the amorphous powders that were produced by conventional spray dryers. Different analytical techniques were used to investigate the degree of amorphicity and the improvement in powder crystallinity, such as modulated differential scanning calorimetry, water-induced crystallization, and Raman spectroscopy. The resulting powders were not sticky and were produced by different experimental conditions of processing temperature as 50–70 °C and 40% relative humidity in 30–60 min processing time. This technique is able to crystallize amorphous lactose and lactose-containing powder after spray drying in a reasonable processing time. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Fast crystallization of lactose and milk powder in fluidized bed dryer/crystallizer

Dairy Science & Technology , Volume 91 (3) – Mar 18, 2011

Loading next page...
 
/lp/springer-journals/fast-crystallization-of-lactose-and-milk-powder-in-fluidized-bed-dryer-LrrUObFLuM

References (37)

Publisher
Springer Journals
Copyright
Copyright © 2011 by INRA and Springer Science+Business Media B.V.
Subject
Chemistry; Food Science ; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1007/s13594-011-0015-8
Publisher site
See Article on Publisher Site

Abstract

The rationale of this study has been to produce stabilized dairy powders for longer-term ambient storage by partial crystallization of the sticky amorphous lactose component in vibrated fluidized beds. Various combinations of temperatures, humidities, and processing times were used to crystallize lactose and milk powder in a fluidized bed dryer/crystallizer to achieve different degrees of amorphicity of powder. Under these conditions, lactose crystallinity and the crystallinity of the lactose portion in milk powder were found to increase significantly compared with the amorphous powders that were produced by conventional spray dryers. Different analytical techniques were used to investigate the degree of amorphicity and the improvement in powder crystallinity, such as modulated differential scanning calorimetry, water-induced crystallization, and Raman spectroscopy. The resulting powders were not sticky and were produced by different experimental conditions of processing temperature as 50–70 °C and 40% relative humidity in 30–60 min processing time. This technique is able to crystallize amorphous lactose and lactose-containing powder after spray drying in a reasonable processing time.

Journal

Dairy Science & TechnologySpringer Journals

Published: Mar 18, 2011

There are no references for this article.