1. Schlünder,E.U.:Dissertation Techn.Hochschule Darmstadt D 17, 1962.
2. Masters, K.: Spray Drying. An introduction to principles, operational practice and applications. Leonard Hill Books, London, 1972.
3. King, N.: Dairy Sci.Abstr., 27, 91, 1965.
4. Snoeren, T.H.M, Damman A.J. Klok, H.J., van Mil P.J.J.M.: Effect of droplet size on the properties of spray-dried whole milk, Kyoto Int.Conf., Kyoto, 1984.
5. Snoeren, T.H.M, Damman A.J. Klok, H.J.: De invloed van de voorverhitting van de melk op enkele eigenschappen van ondermelkpoeder, NIZO-nieuws nr.12, 1982.
6. Snoeren, T.H.M, Damman A.J. Klok, H.J.: De viscositeit van ondermelk-concentrat, NIZOnieuws nr.9, 1981.
7. Snoeren, T.H.M, Damman A.J. Klok, H.J.: Het nadikken van ondermelk-concentrat, NIZOnieuws nr.11, 1981.
8. Snoeren, T.H.M, Damman A.J. Klok, H.J.: The viscosity of skim-milk concentrates,Neth.Milk & Dairy J.,36, 305-316, 1982.
9. Eilers, H.: Die Viskosität von Emulsionen hochviskoser Stoffe als Funktion der Konzentration, Kolloid-Z., 97, 313, 1941.
10. Torssel, H., Sandberg, U., Thureson, L.E.: Changes in viscosity and conductivity during concentration of milk. XII.Int.Dairy Congr.Proceedings, 2, 246, 1949.
11. Free, K.: Sweet cream viscosity. Quoted in: Physical properties of dairy products (Wood., P.W.), Ministry of Agriculture and Fisheries, Hamilton New Zealand, 1982.
12. Hunziker, O.F.: Condensed milk and milk powder, La Grange, Illinois, 7.ed., 1949.
13. Gosselin, D.: Le séchage de la gouttelette de concentré, Cours de Formation à Hendecourt, 1985.
14. Iglesias, H.A., Chirife, J.: Handbook of food isotherms: Water sorption parameters for foods and food components, Academic press New York, 1982.
15. Halsey, G. J.: J.Chem.Phys. 16, 931, 1948
16. Berlin, E., Anderson, B.A., Pallansch, M.J.: J.Dairy Sci., 53, 146, 1970.
17. Písecký, J.: Water activity of milk powders, Milchwissenschaft, 47, 1, 3, 1992.
18. Waite, R., White, J.C.D.: The composition of the soluble and insoluble portions of reconstituted milk powders., J.Dairy Res. 16,3, 379, 1949.
19. Howat, G.R., Wright, N.C.: Factors affecting the solubility of milk powders, J.Dairy Res., 4, 265, 1933.
20. Wright, N.C.: Factors affecting the solubility of milk powders, J.Dairy Res., 4, 123, 1932.
21. Mol, J.J.,: The milk fat globule membrane and the solubility of whole milk powder, Neth. Milk and Dairy J., 29, 212, 1975.
22. Mol, J.J.,: De invloed die de voorverhitting van melk heeft op enkele eigenschappen van melkpoeder, NIZO-nieuws 4, 1976.
23. Westergaard, V.: Milk powder technology, Evaporation and Spray drying., Niro Atomizer, Copenhagen, 1994.
24. Buma, T.J.: A correlation between free fat content and moisture content of whole milk spray powders, Neth.Milk & Dairy J., 22, 1968.
25. Buma, T.J.: Free fat in spray-dried whole milk. 10.A final report with a physical model for free fat in spray-dried milk., Neth.Milk & Dairy J., 25, 159, 1971.
26. Wewala, A.R.: Manipulation of water activity: An important aspect of extending the shelf life of whole milk powder., NZDRI Palmerston North 1991.
27. Ruyck, H. de: Avoidance of white flecks during the manufacture of instant dried milk, Revu de l’Agriculture, 44, 4, 751, 1991.
28. Pallansch, M.: Drying of acid whey, Proceedings of Whey Products Conf., Chicago 1968.
29. Kirchmeyer, O., El-Shobery, M., Kamal, N.M.: Milcherhitzung und SH-Gruppen- Entwicklung, Milchwissenschaft 39, 12, 1984.
30. Labuza, T.P.: Sorption phenomena in foods. Food Technol. 22, , 3, 263, 1968.
31. Analytical methods for dry milk products, 4.ed., A/S Niro Atomizer, Copenhagen 1978.
32. IDF Standard 26:1964: Determination of water content of dried milk.
33. IDF Standard 129A:1988: Dried milk and dried milk products - Determination of insolubility index.
34. IDF Standard 134:1986: Dried milk and dried milk products - Determination of bulk density.
35. British Standard Method 1743:1968.
36. Analytical Methods for Dry Milk Products, American Dry Milk Institute Inc., Chicago, Ill., 1971.
37. IDF Standard 87:1979: Determination of the dispersibility and wettability of instant dried milk.
38. IDF Standard 123A:1988: Milk-based instant foods - Determination of fat content - Röse-Gottlieb method.
39. IDF Standard 86:1978: Drier milk - Determination of titratable acidity.
40. Písecký, J.: Příčiny explose sušeného mléka (Causes of explosions in dried milk), Průmysl potravin 19, 7, 1, 1968.
41. Sapryngin, G.,Kiselejev,J.A.:Inflammation spontanée du lait en poudre, La technique laitière, XI, 537, 15-18, 1966.
42. VDI 3673: Richtlinien fur Druckentlastung von Staubexplosionen. Verein Deutscher Ingenieure, Dusseldorf, 1979.
43. Asssociation of British Preserved Milk Manufacturers: Prevention of fire and explosion in spray drying plant., London ABPMM, 1987.
44. IDF Bulletin no.219/1987: Recommendations for fire prevention in spray drying of milk powder.
45. IDF Document 123-1980.
46. IDF Document 178-1984.
47. FAO/WHO Codex Alimentarius Commission’s Document CAC/RCP 31 1983.
48. Asssociation of British Preserved Milk Manufacturers: London 1987.
49. IDF Bulletin no.267/1991: Recommendations for the hygienic manufacture ofspray dried milk powders.
50. Písecký, J.: Computerized logsheet keeping and trouble shooting,J.Soc.Dairy Technol. 46, 4, 1993.
51. Refstrup, E.:Begrænsning af støvemission fra spraytørringsanlæg,Mælkeritidende, 6, 138, 1991.
52. Schrøder-Hansen, E.:Anwendung der Membranfiltration in der Milchindustrie, Deutsche Molkerei Zeitung, 113. 39, 1992.
53. Steenbergen, A. E., Houwelingen, G. Van, Straatsma, J.: System for early detection of fire in a spray drier. Journal of the Society of Dairy Technology (1991), 44, (3), 76-79 (En, 5 ref.), NIZO (Netherlands Institute for Dairy Research).
54. Warburton, S., Pixton, S.W.: The moisture relations of spray dried skimmed milk, J.stored Prod.Res., 14, 143.
55. Písecký, J.:Milk droplets: Their creation and drying. World Galaxy, 5, November 1974.
56. Vuataz, G.: The phase diagram of milk: a new tool for optimising the drying process. Lait, 82, 495, 2002.
57. Thomsen, M.K., L. Jespersen, K. Sjøstrøm, J. Risbo, L. H. Skibsted. Water activity – Temperature state diagram of amorphous lactose. J. Agric. Food Chem., 53, 9182, 2005
58. Thomsen, M.K., L. Lauridsen, L. H. Skibsted, J. Risbo. Temperature effect on lactose crystallization, Maillard reactions, and lipid oxidation in whole milk powder. J. Agric. Food Chem., 53, 7082, 2005
目录
-
1.Introduction
-
2.Evaporation
- 2.1. Basic principles
- 2.2. Main components of the evaporator
- 2.2.1. Heat exchanger for preheating
- 2.2.1.1. Spiral-tube preheaters
- 2.2.1.2. Straight-tube preheaters
- 2.2.1.3. Preheaters to prevent growth of spore forming bacteria
- 2.2.1.3.1. Direct contact regenerative preheaters
- 2.2.1.3.2. Duplex preheating system
- 2.2.1.3.3. Preheating by direct steam injection
- 2.2.1.4. Other means to solve presence of spore forming bacteria
- 2.2.1.4.1. Mid-run cleaning
- 2.2.1.4.2. UHT treatment
- 2.2.2. Pasteurizing system including holding
- 2.2.2.1. Indirect pasteurization
- 2.2.2.2. Direct pasteurization
- 2.2.2.3. Holding tubes
- 2.2.3. Product distribution system
- 2.2.3.1. Dynamic distribution system
- 2.2.3.2. Static distribution system
- 2.2.4. Calandria(s) with boiling tubes
- 2.2.5. Separator
- 2.2.5.1. Separators with tangential vapour inlet
- 2.2.5.2. Wrap-around separator
- 2.2.6. Vapour recompression systems
- 2.2.6.1. Thermal Vapour Recompression – TVR
- 2.2.6.2. Mechanical Vapour Recompression - MVR
- 2.2.7. Condensation equipment
- 2.2.7.1. Mixing condenser
- 2.2.7.2. Surface condenser
- 2.2.8. Vacuum equipment
- 2.2.8.1. Vacuum pump
- 2.2.8.2. Steam jet vacuum unit
- 2.2.9. Flash coolers
- 2.2.10. Sealing water equipment
- 2.2.11. Cooling towers
- 2.3. Evaporator design parameters
- 2.3.1. Determination of heating surface
- 2.3.2. Heat transfer coefficient
- 2.3.3. Coverage coefficient
- 2.3.4. Boiling temperature
- 2.4. Evaporation parameters and its influrence on powder properties
- 2.4.1. Effect of pasteurization
- 2.4.1.1. Bacteriological requirements
- 2.4.1.2. Functional properties of dried products
- 2.4.1.2.1. Heat classified skim milk powders
- 2.4.1.2.2. High-Heat Heat-Stable milk powders
- 2.4.1.2.3. Keeping quality of whole milk powders
- 2.4.1.2.4. Coffee stability of whole milk powders
- 2.4.2. Concentrate properties
-
3.Fundamentals of spray drying
- 3.1. Principle and terms
- 3.1.1. Drying air characteristics
- 3.1.2. Terms and definitions
- 3.1.3. Psychrometric chart
- 3.2. Drying of milk droplets
- 3.2.1. Particle size distribution
- 3.2.2. Mean particle size
- 3.2.3. Droplet temperature and rate of drying
- 3.2.4. Particle volume and incorporation of air
- 3.3. Single-stage drying
- 3.4. Two-stage drying
- 3.5. Expansion of air bubbles during drying
- 3.6. Extended Two-stage drying
- 3.7. Fluid bed drying
-
4.Components of a spray drying installation
- 4.1. Drying chamber
- 4.2. Hot air supply system
- 4.2.1. Air supply fan
- 4.2.2. Air filters
- 4.2.3. Air heater
- 4.2.3.1. Indirect: Gas / Electricity
- 4.2.3.2. Direct heater
- 4.2.4. Air dispersers
- 4.3. Feed supply system
- 4.3.1. Feed tank
- 4.3.2. Feed pump
- 4.4. Concentrate heater
- 4.4.1. Filter
- 4.4.2. Homogenizer/High-pressure pump
- 4.4.3. Feed line
- 4.5. Atomizing device
- 4.5.1. Rotary wheel atomizer
- 4.5.2. Pressure nozzle atomizer
- 4.5.3. Two-fluid nozzle atomizer
- 4.6. Powder recovery system
- 4.6.1. Cyclone separator
- 4.6.2. Bag filter
- 4.6.3. Wet scrubber
- 4.6.4. Combinations
- 4.7. Fines return system
- 4.7.1. For wheel atomizer
- 4.7.2. For pressure nozzles
- 4.8. Powder after-treatment system
- 4.8.1. Pneumatic conveying system
- 4.8.2. Fluid bed system
- 4.8.3. Lecithin treatment system
- 4.8.4. Powder sieve
- 4.9. Final product conveying, storage and bagging-off system
- 4.10. Instrumentation and automation
-
5.Types of spray drying installations
- 5.1. Single stage systems
- 5.1.1. Spray dryers without any after-treatment system
- 5.1.2. Spray dryers with pneumatic conveying system
- 5.1.3. Spray dryers with cooling bed system
- 5.2. Two stage drying systems
- 5.2.1. Spray dryers with fluid bed after-drying systems
- 5.2.2. TALL FORM DRYER™
- 5.2.3. Spray dryers with Integrated Fluid Bed
- 5.3. Three stage drying systems
- 5.3.1. COMPACT DRYER™ type CDI (GEA Niro)
- 5.3.2. Multi Stage Dryer MSD™ type
- 5.3.3. Spray drying plant with Integrated Filters and Fluid Beds - IFD™
- 5.3.4. Multi Stage Dryer MSD™-PF
- 5.3.5. FILTERMAT™ (FMD) integrated belt dryer
- 5.4. Spray dryer with after-crystallization belt
- 5.5. TIXOTHERM™
- 5.6. Choosing a spray drying installation
- 6.Technical calculations
-
7.Principles of industrial production
- 7.1. Commissioning of a new plant
- 7.2. Causes for trouble-shooting
- 7.3. Production documentation
- 7.3.1. Production log sheets
- 7.3.2. General maintenance log book
- 7.3.3. Product quality specification
- 7.3.4. Operational parameter specification
- 7.4. Product quality control
- 7.4.1. Process quality control
- 7.4.2. Final quality control
-
8.Dried milk products
- 8.1. Regular milk powders
- 8.1.1. Regular skim milk powder
- 8.1.2. Regular whole milk powder
- 8.1.3. Whole milk powder with high free fat content
- 8.1.4. Butter milk powder
- 8.1.4.1. Sweet butter milk powder
- 8.1.4.2. Acid butter milk powder
- 8.1.5. Fat filled milk powder
- 8.2. Agglomerated milk powders
- 8.2.1. Agglomerated skim milk powder
- 8.2.2. Agglomerated whole milk powder
- 8.2.3. Instant whole milk powder
- 8.2.4. Agglomerated fat filled milk powder
- 8.2.5. Instant fat filled milk powder
- 8.3. Whey and whey related products
- 8.3.1. Ordinary sweet whey powder
- 8.3.2. Ordinary acid whey powder
- 8.3.3. Non-caking sweet whey powder
- 8.3.4. Non-caking acid whey powder
- 8.3.5. Fat filled whey powder
- 8.3.6. Hydrolysed whey powder
- 8.3.7. Whey protein powder
- 8.3.8. Permeate powders
- 8.3.9. Mother liquor
- 8.4. Other Dried Milk Products
- 8.5. Baby food
- 8.6. Caseinate powder
- 8.6.1. Coffee whitener
- 8.6.2. Cocoa-milk-sugar powder
- 8.6.3. Cheese powder
- 8.6.4. Butter powder
-
9.The composition and properties of milk
- 9.1. Raw milk quality
- 9.2. Milk composition
- 9.3. Components of milk solids
- 9.3.1. Milk proteins
- 9.3.2. Milk fat
- 9.3.3. Milk sugar
- 9.3.4. Minerals of milk
- 9.4. Physical properties of milk
- 9.4.1. Viscosity
- 9.4.2. Density
- 9.4.3. Boiling point
- 9.4.4. Acidity
- 9.4.5. Redox potential
- 9.4.6. Crystallization of lactose
- 9.4.7. Water activity
- 9.4.8. Stickiness and glass transition
-
10.Achieving product properties
- 10.1. Moisture content
- 10.2. Insolubility index
- 10.3. Bulk density, particle density, occluded air
- 10.4. Agglomeration
- 10.5. Flowability
- 10.6. Free fat content
- 10.7. Instant properties
- 10.7.1. Wettability
- 10.7.2. Dispersibility
- 10.7.3. Sludge
- 10.7.4. Heat stability
- 10.7.5. Slowly dispersible particles
- 10.7.6. Hot water test and coffee test
- 10.7.7. White Flecks Number (WFN)
- 10.8. Hygroscopicity, sticking and caking properties
- 10.9. Whey Protein Nitrogen Index (WPNI)
- 10.10. Shelf life
-
11.Analytical methods
- 11.1. Moisture content
- 11.1.1. Standard oven drying method (IDF Standard No.26-1964 [32])
- 11.1.2. Free moisture
- 11.1.3. Total moisture
- 11.1.4. Water of crystallization
- 11.2. Insolubility index
- 11.3. Bulk density
- 11.4. Particle density
- 11.5. Scorched particles
- 11.6. Wettability
- 11.7. Dispersibility
- 11.8. Other methods for determination of instant properties
- 11.8.1. Sludge
- 11.8.2. Slowly dispersible particles
- 11.8.3. Hot water sediment
- 11.8.4. Coffee test
- 11.8.5. White flecks number
- 11.9. Total fat content
- 11.10. Free fat content
- 11.11. Particle size distribution
- 11.12. Mechanical stability
- 11.13. Hygroscopicity
- 11.14. Degree of caking
- 11.15. Total lactose and α-lactose content
- 11.16. Titratable acidity
- 11.17. Whey Protein Nitrogen Index (WPNI)
- 11.18. Flowability (GEA Niro [31])
- 11.19. Lecithin content
- 11.20. Analytical methods for milk concentrates
- 11.20.1. Total solids
- 11.20.2. Insolubility index
- 11.20.3. Viscosity
- 11.20.4. Degree of crystallization
- 12.Troubleshooting operations
-
References