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Spray drying of high viscous food concentrates: Investigations on the applicability of an Air-Core-Liquid-Ring (ACLR) nozzle for liquid atomization

Wittner, Marc O.; Karbstein, Heike Petra; Gaukel, Volker ORCID iD icon

Abstract (englisch):

Spray drying is widely used for powder production from liquid concentrates. Often low input temperatures are desired, as many materials, like proteins, are sensitive to heat. However, this demand leads to increased concentrate viscosities. Commonly used pressure swirl atomizers are limited concerning maximum processible viscosity. In this study, a so called Air-Core-Liquid-Ring Atomizer is used for pilot scale spray drying of whey protein concentrate (WPC80) at 40 °C and hence a viscosity of 0.09 Pa s. The produced powder was compared to an industrially produced reference. As a result, no significant differences in particle size distribution and particle morphology were observed.

Postprint §
DOI: 10.5445/IR/1000085862
Veröffentlicht am 26.09.2018
DOI: 10.4995/ids2018.2018.7289
Zitationen: 3
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Bio- und Lebensmitteltechnik (BLT)
Publikationstyp Proceedingsbeitrag
Publikationsjahr 2018
Sprache Englisch
Identifikator ISBN: 978-84-9048-688-7
KITopen-ID: 1000085862
Erschienen in Proceedings of 21st International Drying Symposium, Valencia, S, September 11-14, 2018. Ed.: J.A. Cárcel
Veranstaltung 21st International Drying Symposium (IDS 2018), Valencia, Spanien, 11.09.2018 – 14.09.2018
Verlag Editorial Universidad Politècnica de València (Editorial UPV)
Seiten 1221-1228
Projektinformation BMWK, 18299 N/1
Vorab online veröffentlicht am 14.09.2018
Schlagwörter spray drying, atomization, ACLR, high viscous feeds, whey protein concentrate
Nachgewiesen in Dimensions
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