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Relative humidity of outlet air: the key parameter to optimize moisture content and water activity of dairy powders Inra
Schuck, P.; Dolivet, A.; Mejean, S.; Jeantet, R..
The most widely used technique for dehydration of dairy products is spray drying. This is an effective method for preserving biological products as it does not involve severe heat treatment and allows storage of powders at an ambient temperature. The maximum moisture content of a dairy powder (max 4% for skim milk powder) is defined in the product specification in relation to the water activity, and this must be close to 0.2 at 25 ◦C for optimum preservation. From an economic point of view, it is very important to operate as closely as possible to this limit. Many dairy manufacturers and researchers have demonstrated and reported that powder moisture is related to the outlet air temperature, but this is not always true. The aims of this study were to...
Tipo: Journal Article Palavras-chave: POUDRE DE LAIT SPRAY DRYING; DAIRY POWDER; WATER ACTIVITY; THERMOHYGROMETRY.
Ano: 2008 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008311d15f5&uri=/notices/prodinra1/2009/12/
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Residence time distribution: a tool to improve spray-drying control Inra
Jeantet, R.; Ducept, F.; Dolivet, A.; Mejean, S.; Schuck, P..
Dairy powders are mainly obtained by spray drying, which is an effective process asit makes possible long-term storage at an ambient temperature. However, the control and design of this operation is still based on empirical knowledge. Improvement in product quality, which is governed by time/temperature history, thus involves greater understanding of the process viaphysico-chemical, thermodynamic and kinetic approaches. With regard to the latter, the residence time distribution (RTD) of the product provides valuable information about the product flow pattern in the dryer according to the operating conditions. The aim of this study was to determine the RTDof skim milk in a drying plant with different configurations, according to fine particle recycling (top...
Tipo: Journal Article Palavras-chave: SPRAY-DRYING; RESIDENCE TIME DISTRIBUTION; DAIRY POWDERS.
Ano: 2008 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008f66e257e&uri=/notices/prodinra1/2009/12/
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Water transfer during rehydration of micellar casein powders Inra
Schuck, P.; Mejean, S.; Dolivet, A.; Gaiani, C.; Banon, S.; Scher, j.; Jeantet, R..
La réhydratation est un facteur déterminant essentiel de la qualité d'une poudre laitière puisque la plupart des poudres doivent être dissoutes avant utilisation. Des problèmes peuvent apparaître au cours des différentes étapes du procédé de réhydratation, i.e. : aptitude au mouillage/mouillabilité, aptitude au coulage/coulabilité, dispersibilité et solubilité. De nombreux moyens de détection et méthodes d'analyse, comme l'indice d'insolubilité, la spectroscopie RMN, la turbidité, la viscosité, la distribution des tailles de particules, peuvent être utilisés pour étudier le transfert d'eau dans les concentrés de protéines laitières au cours de la réhydratation. La poudre de caséine micellaire (CM), obtenue par microfiltration du lait suivie de séchage par...
Tipo: Journal Article Palavras-chave: POUDRE; MICELLE; REHYDRATATION; TRANSFERT D'EAU; SOLUBILITE WATER; MICELLAR CASEIN; POWDER; REHYDRATION; WETTABILITY; DISPERSIBILITY; SOLUBILITY.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20081a1b686e&uri=/notices/prodinra1/2008/05/
Registros recuperados: 3
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