How to determine the behaviour of dairy and food concentrates to spray-drying to improve the process, the energy costs and the quality of the food powders ?

P. Schuck E. Blanchard A. Dolivet S. Mejean G. Jalam Romain Jeantet 1
1 STLO - Science et Technologie du Lait et de l'Oeuf
Abstract : How to determine the behaviour of dairy and food concentrates to spray-drying to improve the process, the energy costs and the quality of the food powders ?
Mots-clés : poudre process énergie qualité aliment séchage température
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Conference papers
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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00924778
Contributor : Catherine Cliquet <>
Submitted on : Tuesday, January 7, 2014 - 10:51:33 AM
Last modification on : Wednesday, March 21, 2018 - 4:08:07 PM

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  • HAL Id : hal-00924778, version 1

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AGROCAMPUS-OUEST | UNAM | INRA | AGROCAMPUS-OUEST-UMR-STLO

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P. Schuck, E. Blanchard, A. Dolivet, S. Mejean, G. Jalam, et al.. How to determine the behaviour of dairy and food concentrates to spray-drying to improve the process, the energy costs and the quality of the food powders ?. 5. Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo (FR), France. ⟨hal-00924778⟩

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CONTACT : Catherine Cliquet : publication@agrocampus-ouest.fr