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How to anticipate the behavior of food and dairy products to spray drying and how to optimize the energy costs?

P. Schuck A. Dolivet S. Mejean E. Blanchard Romain Jeantet 1
1 STLO - Science et Technologie du Lait et de l'Oeuf
Abstract : How to anticipate the behavior of food and dairy products to spray drying and how to optimize the energy costs?
Mots-clés : aliment produit laitier séchage énergie déhydratation poudre coût zéolite optimisation
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Conference papers
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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00924784
Contributor : Catherine Cliquet Connect in order to contact the contributor
Submitted on : Tuesday, January 7, 2014 - 10:51:34 AM
Last modification on : Wednesday, July 15, 2020 - 4:39:47 PM

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  • HAL Id : hal-00924784, version 1

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

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P. Schuck, A. Dolivet, S. Mejean, E. Blanchard, Romain Jeantet. How to anticipate the behavior of food and dairy products to spray drying and how to optimize the energy costs?. IDS 2012 18. Symposium in the biennial series of international Drying Symposia Series (IDS), Nov 2012, Xiamen (CN), China. ⟨hal-00924784⟩

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