Energy requirements and production cost of the spray drying process of cheese whey

被引：17

作者：

Dominguez-Nino, Alfredo ^{[1
]}

Cantu-Lozano, Denis ^{[1
]}

Ragazzo-Sanchez, Juan A. ^{[2
]}

Andrade-Gonzalez, Isaac ^{[3
]}

Luna-Solano, Guadalupe ^{[1
]}

机构：

[1] Inst Tecnol Orizaba, Div Estudios Posgrad & Invest, Oriente 9 852, Orizaba, Veracruz, Mexico

[2] Inst Tecnol Tepic, Lab Invest Alimentos, Tepic, Mexico

[3] Inst Tecnol Agr Tlajomulco, Tlajomulco De Zuniga, Mexico

来源：

DRYING TECHNOLOGY | 2018年 / 36卷 / 05期

关键词：

Cheese whey; cost; energy; production; spray drying; TOMATO PULP; CONSUMPTION; MICROENCAPSULATION; TEMPERATURE; PROTEINS; POWDERS; AIR;

D O I：

10.1080/07373937.2017.1350863

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The influence of spray drying conditions on the energy required, production cost, and physicochemical characteristics of cheese whey was researched. The factors investigated were the inlet air temperature (180-220 degrees C), outlet air temperature (80-100 degrees C), and silica and maltodextrin (DE-10) as additives at 2 and 5% (w/w), respectively. Analysis of variance revealed that the inlet and outlet air temperatures, and the addition of additives had significant effects (p < 0.10) on the response variables. The best drying conditions were a T-inlet of 180 degrees C, T-outlet of 80 degrees C, and the addition of 5% additive material. Under these conditions, 0.2165kg/h of dried product was obtained, with a moisture content of 2.08% and water activity of 0.125, and the product cost was $17.06kg with an energy consumption of 2.0490 kW.h/kg of dry product.

引用

页码：597 / 608

页数：12

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