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

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

Type de document :

Communication dans un congrès

5. Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo (FR), France

Domaine :

Sciences du Vivant [q-bio] / Ingénierie des aliments / Science des matériaux alimentaires et physico-chimie de l'aliment

Liste complète des métadonnées

https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00924778
Contributeur : Catherine Cliquet <>
Soumis le : mardi 7 janvier 2014 - 10:51:33
Dernière modification le : mercredi 21 mars 2018 - 16:08:07

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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