| Description |
1 online resource (297 p.) |
| Series |
Advances in Drying Science and Technology Ser |
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Advances in Drying Science and Technology Ser
|
| Contents |
Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface -- Series Editor -- Editors -- Contributors -- Chapter 1 Spray-dried dairy product categories -- 1.1 Introduction -- 1.2 The fundamentals of the spray-drying process in the production of dairy products -- 1.3 Spray-dried dairy powder products -- 1.3.1 Conventional dairy powders -- 1.3.1.1 Skim milk and non-fat milk powders -- 1.3.1.2 Whole milk powders -- 1.3.2 High protein milk powders -- 1.3.2.1 Caseinate powders -- 1.3.2.2 Milk protein concentrate and milk protein isolate (MPI) powders |
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1.3.3 High fat dairy powders -- 1.3.3.1 Cream powders -- 1.3.3.2 Cheese powders -- 1.3.4 Buttermilk powder -- 1.3.5 Whey-based powders -- 1.3.5.1 Whey powders -- 1.3.5.2 Whey protein concentrate and whey protein isolate powders -- 1.3.6 Microencapsulated dairy powders -- 1.3.7 Infant milk formula -- 1.3.8 Lactose hydrolyzed milk powder -- 1.4 Conclusion -- References -- Chapter 2 Technology, modeling and control of the processing steps -- 2.1 Improvement of whey products spray-drying by use of membranes processes -- 2.1.1 Introduction -- 2.1.2 Membrane processes and their principles |
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2.1.2.1 Pressure-driven membrane processes -- 2.1.2.2 Electrically driven membrane processes -- 2.1.3 Demineralization -- 2.1.3.1 Demineralization by pressure-driven membrane technologies -- 2.1.3.2 Demineralization by electrically driven membrane technologies -- 2.1.4 Demineralization and delactosation -- 2.1.5 Demineralization and deacidification -- 2.1.5.1 Demineralization and deacidification by pressure-driven processes -- 2.1.5.2 Demineralization and deacidification by electrically driven processes -- 2.1.6 Conclusion -- Nomenclature -- Acknowledgments -- References |
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2.2 Concentration by vacuum evaporation -- 2.2.2 Concentration in falling-film evaporators -- 2.2.2.1 Working principle of falling-film evaporators -- 2.2.2.2 Design of multistage falling-film evaporators to increase energy efficiency -- 2.2.3 Changes caused by vacuum concentration -- 2.2.4 Heat transfer and film flow -- 2.2.5 Fouling and cleaning of falling-film evaporators -- 2.2.5.1 Fouling of evaporators -- 2.2.5.2 Cleaning of evaporators -- 2.2.6 Conclusion -- References -- 2.3 Lactose crystallization of whey, permeate and lactose -- 2.3.1 Introduction -- 2.3.2 Lactose |
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2.3.2.1 The different forms of lactose -- 2.3.2.2 Lactose solubility -- 2.3.2.3 Lactose supersaturation -- 2.3.2.4 Metastability, induction time and nucleation -- 2.3.3 Process -- 2.3.3.1 Principal steps for the production of lactose powder -- 2.3.3.2 Principal steps for the production of whey and permeate powders -- 2.3.4 Conclusion -- References -- 2.4 Homogenization: a key mechanical process in interaction with product to modulate the organization of fat in spray-dried powders -- 2.4.1 Introduction -- 2.4.2 Homogenization: the mechanical process commonly used to disperse fat in droplets |
| Notes |
Description based upon print version of record |
|
2.4.3 Position of the homogenization process in the technological scheme of spray-dried powder production |
| Form |
Electronic book
|
| Author |
Schuck, Pierre
|
|
Tanguy, Gaëlle
|
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Lanotte, Luca
|
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Jeantet, Romain
|
| ISBN |
9781351119481 |
|
1351119486 |
|
