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

Conference papers

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

Document type :

Conference papers

Domain :

Life Sciences [q-bio] / Food engineering / Science des matériaux alimentaires et physico-chimie de l'aliment

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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, July 15, 2020 - 4:39:45 PM

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 ?

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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 ?

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