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Poster De Conférence Année : 2016

Protein kind driven particle morphology and resulting dairy powder properties: a multiscale approach.

Résumé

Spray drying is a well-established process but certain aspects of droplet-particle transition are not yet fully understood, resulting in variability in terms of powder quality and performance. Therefore, understanding precisely how the particle is formed and how it can be controlled still remain a major challenge. This work aims to break down the complexity of the drying phenomenon using an exploratory multi-scale approach (figure 1). Particle formation of milk proteins (whey proteins and casein micelles) was investigated using different experimental systems (single pendant droplet, mono-dispersed droplets and spraying cone droplets) in controlled drying environments. The results showed that the drying of a single protein droplet included three distinct stages highlighted with the occurrence of specific morphological events (constant rate shrinkage, buckling instability, vacuole nucleation). According to the type of proteins, these drying stages differed in drying kinetics and droplet dynamics, leading to characteristic and reproducible particle shapes whatever the droplet configuration and the drying conditions. These different kinds of drying behavior were related to specific skin formation conditions and different responses of the protein material to internal stress. Finally, by means of this multi-scale approach, this work highlighted the particular signature of milk proteins in a concentrated state and in general the impact of the matter in the droplet drying process.
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Dates et versions

hal-02504599 , version 1 (10-03-2020)

Identifiants

  • HAL Id : hal-02504599 , version 1
  • PRODINRA : 496552

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Romain Jeantet, Pierre Schuck, Cécile Le Floch-Fouéré, L. Pauchard. Protein kind driven particle morphology and resulting dairy powder properties: a multiscale approach.. IDF Concentration and Dried Milk Products Symposium, Apr 2016, Dublin, Ireland. 2016. ⟨hal-02504599⟩
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