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标题：Phase Diagram of Dairy Protein Mixes Obtained by Single Droplet Drying Experiments
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作者：Ming Yu ; Cécile Le Floch-Fouéré ; Jeehyun Lee 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：4
DOI：10.3390/foods11040562
语种：English
出版社：MDPI Publishing
摘要：Dairy powders are mainly produced by droplet spray drying, an articulated process that enables the manufacture of high added-value goods with a long shelf life and well-preserved functional properties. Despite the recent advances, a full understanding of the mechanisms occurring at the droplet scale in drying towers and, consequently, of the impact of process parameters and processed fluid characteristics on the powder properties is far from being achieved. In the wake of previous studies based on a laboratory scale approach, in this work, we provided a global picture of the drying in droplets of dairy protein mixes, i.e., whey proteins and casein micelles, which represent crucial dairy powder ingredients. Using profile visualization and optical microscopy, we explored the shape evolution in droplets with a range of protein contents and compositions typical of commercial powder production. The observation favored the evaluation of the specific role of each protein on the evaporation dynamics, and led to the construction of a phase diagram predictive of the dry droplet shape starting from the characteristics of the initial protein dispersions. Our outcomes represent a further step shedding light on the paradigm linking the physics of drying at the microscale and the nutritional properties of complex dairy powders.
关键词：endryingdairy proteinsphase diagram