Table Of ContentDrying in the Dairy Industry
Advances in Drying Science and Technology
Series Editor: Arun S. Mujumdar
McGill University, Quebec, Canada
Handbook of Industrial Drying, Fourth Edition
Arun S. Mujumdar
Advances in Heat Pump-Assisted Drying Technology
Vasile Minea
Computational Fluid Dynamics Simulation of Spray Dryers: An Engineer’s Guide
Meng Wai Woo
Handbook of Drying of Vegetables and Vegetable Products
Min Zhang, Bhesh Bhandari, and Zhongxiang Fang
Intermittent and Nonstationary Drying Technologies: Principles and Applications
Azharul Karim and Chung-Lim Law
Thermal and Nonthermal Encapsulation Methods
Magdalini Krokida
Industrial Heat Pump-Assisted Wood Drying
Vasile Minea
Intelligent Control in Drying
Alex Martynenko and Andreas Bück
Drying of Biomass, Biosolids, and Coal: For Efficient Energy Supply and Environmental
Benefits
Shusheng Pang, Sankar Bhattacharya, Junjie Yan
Drying and Roasting of Cocoa and Coffee
Ching Lik Hii and Flavio Meira Borem
Heat and Mass Transfer in Drying of Porous Media
Peng Xu, Agus P. Sasmito, and Arun S. Mujumdar
Freeze Drying of Pharmaceutical Products
Davide Fissore, Roberto Pisano, and Antonello Barresi
Frontiers in Spray Drying
Nan Fu, Jie Xiao, Meng Wai Woo, Xiao Dong Chen
Drying in the Dairy Industry
Cécile Le Floch-Fouéré, Pierre Schuck, Gaëlle Tanguy, Luca Lanotte, Romain Jeantet
For more information about this series, please visit: www.c rcpre ss.co m/Adv ances -in-D rying -Scie
nce-a nd-Te chnol ogy/b ook-s eries /CRCA DVSCI TEC
Drying in the Dairy Industry
From Established Technologies
to Advanced Innovations
Edited by
Cécile Le Floch-Fouéré
Pierre Schuck
Gaëlle Tanguy
Luca Lanotte
Romain Jeantet
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Library of Congress Cataloging-in-Publication Data
Names: Le Floch-Fouéré, Cécile, editor.
Title: Drying in the dairy industry : from established technologies to
advanced innovations / edited by Cécile Le Floch-Fouéré, Pierre
Schuck, Gaëlle Tanguy, Luca Lanotte, Romain Jeantet.
Description: Boca Raton : CRC Press, 2021. | Series: Advances in drying
science & technologies | Includes bibliographical references and index.
Identifiers: LCCN 2020027410 (print) | LCCN 2020027411 (ebook) | ISBN
9780815359982 (hardback) | ISBN 9781351119504 (ebook)
Subjects: LCSH: Dairy products--Drying. | Dried milk. | Infant formula
industry--Technological innovations. | Dairy products
industry--Technological innovations. | Dairy processing--Technological
innovations. | Dried milk industry--Technological innovations.
Classification: LCC SF259 .D79 2021 (print) | LCC SF259 (ebook) | DDC
637/.1--dc23
LC record available at https://lccn.loc.gov/2020027410
LC ebook record available at https://lccn.loc.gov/2020027411
ISBN: 978-0-8153-5998-2 (hbk)
ISBN: 978-1-351-11950-4 (ebk)
Typeset in Times
by Deanta Global Publishing Services, Chennai, India
Contents
Advances in drying science and technology ..........................................................................vii
Preface .............................................................................................................................................ix
Series editor....................................................................................................................................xi
Editors ..........................................................................................................................................xiii
Contributors ..................................................................................................................................xv
Chapter 1 Spray-dried dairy product categories .....................................................................1
Thao Minh Ho, Nidhi Bansal and Bhesh Bhandari
Chapter 2 Technology, modeling and control of the processing steps ..............................25
Mathieu Persico, Laurent Bazinet, Gaëlle Tanguy, Pierre Schuck,
Christelle Lopez, Meng Wai Woo, Cordelia Selomulya, Xiao Dong Chen,
Mathieu Person, Romain Jeantet, Cécile Le Floch-Fouéré, Bernard Cuq
and Nima Yazdanpanah
Chapter 3 Powder properties and influencing factors .......................................................133
Yrjö H. Roos, Zahra Afrassiabian, Khashayar Saleh, Marie-Hélène Famelart,
Alexia Audebert, Muhammad Gulzar, Thomas Croguennec, Jennifer Burgain,
Tristan Fournaise, Claire Gaiani, Joël Scher, Jérémy Petit, Evandro Martins,
Ramila Cristiane Rodrigues, Pierre Schuck, Ítalo Tuler Perrone,
Solimar Gonçalves Machado and Antônio Fernandes de Carvalho
Chapter 4 Innovations and prospects ...................................................................................201
Mark A. Fenelon, Eoin G. Murphy, Evandro Martins, Tatiana Lopes Fialho,
Pierre Schuck, Antônio Fernandes de Carvalho, Rodrigo Stephani, Ítalo Tuler
Perrone, Thao Minh Ho, Zhengzheng Zou, Bhesh Bhandari, Nidhi Bansal,
Gaëlle Tanguy, Serge Méjean, Romain Jeantet, Anne Dolivet, Song Huang
and Gwénaël Jan
Chapter 5 The drying of milk at the laboratory scale: from the industrial need to
the scientific challenge .........................................................................................261
Luca Lanotte
Index .............................................................................................................................................275
v
Advances in drying science
and technology
It is well-known that the unit operation of drying is a highly energy-intensive process
encountered in diverse industrial sectors ranging from agricultural processing, to ceram-
ics, chemicals, minerals processing, pulp and paper, pharmaceuticals, coal polymer, food
and forest products industries as well as waste management. Drying also determines the
quality of the final products. Making drying technologies sustainable and cost effective
via the application of modern scientific techniques is the goal of academic as well as indus-
trial R&D activities around the world.
Drying is a truly multi- and interdisciplinary area. Over the last four decades the sci-
entific and technical literature on drying has seen exponential growth. The continuously
rising interest in this field is also evident from the success of numerous international con-
ferences devoted to drying science and technology.
The establishment of this new series of books entitled Advances in Drying Science
and Technology is designed to provide authoritative and critical reviews and monographs
focusing on current developments as well as future needs. It is expected that books in this
series will be valuable to academic researchers as well as to industry personnel involved
in any aspect of drying and dewatering.
The series will also encompass themes and topics closely associated with drying oper-
ations, e.g., mechanical dewatering, energy savings in drying, environmental aspects, life
cycle analysis, technoeconomics of drying, electrotechnologies, control and safety aspects
and so on.
Arun S. Mujumdar
Series Editor
McGill University, Quebec, Canada
vii
Preface
A universal food par excellence and of great nutritional value, milk has been the subject,
over the centuries, of fundamental discoveries to improve its shelf life, to allow its trans-
port and to guarantee its quality, e.g., milk dehydration aimed at stabilizing the surplus
coming from the dairy industry and ensuring storage. Applied first on products long
considered as by-products (whey, etc.), the resulting powders were mainly intended for
animal feed and had a low added-value. But dairy powders are nowadays used as food
ingredients and are produced on a large scale. Indeed, the global market for dairy pow-
ders has undergone two major transitions over the past five decades, first by integrating
scientific and technological knowledge, and second due to the growing demand of emerg-
ing markets from the late 2000s. Worldwide demand is rising at present, thus increasing
the volume and the value of the dairy trade supplied by the industry at a global scale. The
challenge represented by this segment makes now dried dairy products a relevant axis of
development for the industry. Indeed, by considering dairy powders as key ingredients
in the formulation of a wide variety of food products, the control of their functional and
nutritional properties, which determine their value and uses, is a main concern. This is the
case for whey products which have been increasingly studied over the past decade, as well
as the rising of the infant formulae market. Moreover, growing interest is expected in the
future for specifically designed nutritional properties, including health benefits from the
presence of live probiotics in products. In the case of dried products with a long shelf life,
this specific point remains particularly challenging.
This trend stresses the need for the development of alternative approaches to
experiments at the industrial scale for setting optimized operating conditions, as
the management of these latter is always costly and difficult given the complexity of
industrial-scale drying equipment, the diversity of formulations and the limited control
of the process parameters in situ. Controlling the drying process therefore requires
progress on fundamental questions of major interest (such as the physical approach to the
transformation of droplets into particles, etc.) in the dairy industry.
This handbook, Drying in the Dairy Industry: From Established Technologies to Advanced
Innovations aims to focus on the advances and innovations in the drying of dairy products
by highlighting the interactions between product and process. The book is divided into
four sections.
In the first section, some basic fundamentals of the spray-drying operation, the key
processing steps and its application for the production of various dried dairy products are
presented, with a focus on the composition of these latter.
In the second section, the key operations in view of modulating and controlling dairy
products are presented. It includes membrane processes, homogenization, concentration
by vacuum evaporation, agglomeration and fluidization.
ix
