Control of crystallization and caking of skim milk powder in fluidized beds: A preliminary study

被引：2
|
作者：
Liang, Zhe [1 ]
Langrish, Tim [1 ]
机构：
[1] Univ Sydney, Sch Chem & Biomol Engn, Sydney, NSW 2006, Australia
来源：
DAIRY SCIENCE & TECHNOLOGY | 2010年 / 90卷 / 2-3期
关键词：
lactose; crystallization; fluidization; sorption; flowability; dairy powder; GLASS-TRANSITION; DAIRY POWDERS; LACTOSE; STORAGE; TEMPERATURES; FLOWABILITY;
D O I：
10.1051/dst/2010005
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A stirred fluidized bed has been used with the aim of crystallizing skim milk powder from spray drying without caking the powders. The skim milk powder was crystallized in a stirred fluidized bed, then a sorption box was used to characterize the stability and a standard flow tester for dairy powders was used to measure the flowability. The results showed that the samples from the fluidized bed did not adsorb as much water as the original samples, suggesting that the samples from the fluidized bed were more stable than the original samples. The results of the flowability tests showed that the samples from the stirred fluidized beds were significantly more free. owing than either the caked samples from the sorption box or the original samples. This preliminary study indicates that fluidized-bed processing is a promising method for crystallizing some dairy powders.
引用
收藏
页码：345 / 353
页数：9
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