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Spray-freeze-drying of whey proteins at sub-atmospheric pressures.

Anandharamakrishnan, C. and Chris, D. Rielly and Andrew, G. F. Stapley (2010) Spray-freeze-drying of whey proteins at sub-atmospheric pressures. Dairy Science and Technology, 90 (2-3). pp. 321-334.

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Abstract

Spray-freeze-drying (SFD) involves spraying a solution into a cold medium, and freeze-drying the resultant frozen particles, which can be performed by contacting the particles with a cold, dry gas stream in a fluidized bed, typically at atmospheric pressure. This enables much faster drying rates than are usually possible by conventional freeze-drying, due to the small particle sizes involved. However, the quantities of gas required for atmospheric fluidized bed freeze-drying are prohibitively expensive. This has led to a process modification whereby fluidization is performed at sub-atmospheric pressures, which still allows rapid freeze-drying, but using much less gas. This study demonstrates the fluidized bed SFD technique at sub-atmospheric pressures (0.1 bar) using whey protein isolate solution (20% w/w solids) at gas inlet drying temperatures ranging from −10 °C to −30 °C. The process yields a powder consisting of highly porous particles and shows little loss of solubility for β-lactoglobulin and α-lactalbumin, the principal proteins in the isolate. A wet basis moisture content of 8.1% was achieved after freeze-drying at −10 °C for only 1 h, while at 30 °C a longer drying time (100 min) produced a wetter product (14% w.b.).

Item Type: Article
Uncontrolled Keywords: fluidization; lyophilization; particulate; milk protein
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
600 Technology > 08 Food technology > 06 Preservation and Storage > 03 Freeze drying
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Aug 2011 09:45
Last Modified: 27 Apr 2012 06:27
URI: http://ir.cftri.com/id/eprint/10381

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