naa a22 4500 510726054 CHVBK 20180411082935.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-0963-x doi (NATIONALLICENCE)springer-10.1007/s11947-012-0963-x Prediction of Thermohydric History of Whey Protein Concentrate Droplets during Spray Drying [Elektronische Daten] [Clémence Bernard, Bertrand Broyart, Rafik Absi, Pablo Granda, Perla Relkin] In this study, we analyzed heat and mass transfer phenomena occurring during spray drying of a whey protein concentrate at pilot scale. Conservation equations were written for both liquid droplets and humid air. Predicted results were then compared with experimental data: particle final moisture content, outlet air temperature, and humidity. The good adequacy found between experimental and predicted data allowed us to use the predicted values as a good indicator of thermohydric history followed by a droplet during drying. These results can also be used to help to find optimal process settings during production of spray-dried powders with specific properties. Springer Science+Business Media, LLC, 2012 Spray drying nationallicence Modeling nationallicence Whey protein nationallicence DA : dry air nationallicence DM : dry matter nationallicence WPC : whey protein concentrate nationallicence Bernard Clémence Ecole de Biologie Industrielle (EBI), 32 Boulevard du port, 95000, Cergy-Pontoise, France aut Broyart Bertrand AgroParisTech, UMR 1145-Ingénierie-Procédés-Aliments, 1 Avenue des olympiades, 91300, Massy, France aut Absi Rafik Ecole de Biologie Industrielle (EBI), 32 Boulevard du port, 95000, Cergy-Pontoise, France aut Granda Pablo AgroParisTech, UMR 1145-Ingénierie-Procédés-Aliments, 1 Avenue des olympiades, 91300, Massy, France aut Relkin Perla AgroParisTech, UMR 1145-Ingénierie-Procédés-Aliments, 1 Avenue des olympiades, 91300, Massy, France aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2904-2915 1935-5130 6:10<2904 2013 6 11947 https://doi.org/10.1007/s11947-012-0963-x text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0963-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Bernard Clémence Ecole de Biologie Industrielle (EBI), 32 Boulevard du port, 95000, Cergy-Pontoise, France aut NATIONALLICENCE 700 1- Broyart Bertrand AgroParisTech, UMR 1145-Ingénierie-Procédés-Aliments, 1 Avenue des olympiades, 91300, Massy, France aut NATIONALLICENCE 700 1- Absi Rafik Ecole de Biologie Industrielle (EBI), 32 Boulevard du port, 95000, Cergy-Pontoise, France aut NATIONALLICENCE 700 1- Granda Pablo AgroParisTech, UMR 1145-Ingénierie-Procédés-Aliments, 1 Avenue des olympiades, 91300, Massy, France aut NATIONALLICENCE 700 1- Relkin Perla AgroParisTech, UMR 1145-Ingénierie-Procédés-Aliments, 1 Avenue des olympiades, 91300, Massy, France aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2904-2915 1935-5130 6:10<2904 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer