Abstract #M10
Section: ADSA Dairy Foods Poster Competition (Graduate)
Session: ADSA Dairy Foods Graduate Student Poster Competition
Format: Poster
Day/Time: Monday 7:30 AM–9:30 AM
Location: Exhibit Hall B
Session: ADSA Dairy Foods Graduate Student Poster Competition
Format: Poster
Day/Time: Monday 7:30 AM–9:30 AM
Location: Exhibit Hall B
# M10
The effect of different solids concentration on the drying kinetics of whey protein concentrate.
H. N. Vora*1, L. E. Metzger1, C. Selomulya2, M. W. Woo2, A. Putranto2, 1Dairy and Food Science Department, South Dakota State University, Brookings, SD, 2Department of Chemical Engineering, Monash University, Clayton, VIC, Australia.
Key Words: single droplet drying, drying kinetics, whey protein concentrate
The effect of different solids concentration on the drying kinetics of whey protein concentrate.
H. N. Vora*1, L. E. Metzger1, C. Selomulya2, M. W. Woo2, A. Putranto2, 1Dairy and Food Science Department, South Dakota State University, Brookings, SD, 2Department of Chemical Engineering, Monash University, Clayton, VIC, Australia.
Spray drying of whey protein concentrate (WPC) is routinely performed in the dairy and food industry to increase storage life and reduce transportation costs. Single droplet drying (SDD) is an innovative technology that can be used to optimize drying conditions on a small scale. The SDD approach involves a single droplet suspended on the tip of a glass filament, where changes in droplet diameter, mass, and temperature can be measured during drying. The aim of this study was to develop a predictive model generated using SDD, which can be used as a tool to optimize the drying conditions and reduce costly plant trials when developing new ingredients with unique functional properties. In this study, 2 ± 0.05 µL droplets of WPC80 were dried using SDD at 3 different levels of total solids viz. 10%, 20%, and 30% at 90°C with hot air at a velocity of 0.8 m/s. Droplet diameter and mass change data were collected and processed using Adobe After Effects 7.0 to enable the extraction of images. The same WPC80 at 3 different levels of total solids was also spray dried using a NIRO single stage pilot-scale dryer fitted with a spray nozzle. The inlet and outlet temperatures were maintained at 190°C and 90°C, respectively. The mean particle sizes and bulk density data obtained on the pilot-scale spray dryer were used as an input for REA modeling. The change in average diameter data obtained from SDD followed a similar pattern for all 3 total solids level i.e., a drop in the initial diameter (falling rate drying period) followed by a linear change in the remaining moisture content during the constant rate drying period. The curves of average mass change obtained from SDD were plotted against time. It was observed that as the total solids level increases the drying time increases, this is mainly due to the formation of crust on the particle and subsequent slower moisture migration to the surface of the particle with higher total solids level. The data obtained from SDD was then used as an input for the reaction engineering approach (REA) for modeling of drying kinetics of WPC80.
Key Words: single droplet drying, drying kinetics, whey protein concentrate
