2023/12/14 by Pierre Schuck, Schuck, Pierre
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · #Atomisation #Atomization #Enzyme Production and Characterization #Ingredients feed formulations food ingredients #Ingrédient #Lait #Microencapsulation and Drying Processes #Milk #Poudre #Procédé #Propriété physico-chimique #Proteine laitiere #Proteins in Food Systems #Protéines #Séchage par pulvérisation
paper · doi:10.17180/1zta-n709
openalex publication_date 2023/12/14 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/22
Vacuum concentration and dehydration by spray drying are valuable techniques for water evaporation, used to stabilize most dairy ingredients. In view of the increasing development of filtration processes, the dairy industry needs to better understand the effects of concentration and spray drying on the quality of protein powders. Several publications have reported that proteins have an important role in the mechanisms of water transfer during drying and rehydration. In a spray dryer, the residence time of the droplet and then the powder is so short that it is very difficult to study the mechanism of the structural changes in the protein without fundamental research into the process/product interactions. However, many papers report that the major modifications occur before spray drying, during the concentration by vacuum evaporation and the heat treatment. Following an extensive introduction on dairy powders, this article covers three major areas, i.e. an overview of major dairy powder processes, the properties of these powders and the effects on these processes on the powder qualities.