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Influence of thermal cooling constraints on the brittleness and technological quality of agglomerating powdered dairy products.

Influence des contraintes thermiques de refroidissement sur la friabilité et la qualité technologique des poudres agglomérées de produits laitiers.

Author(s) : ILARI J. L., CANTONI P.

Summary

Powders are concentrated, stable forms of ingredients, additives or formulated, encapsulated, functionalized products or any compound for food uses. An essential aspect of quality and safety of processing of powders is their tendency to release dust and fines whether one considers usual powders obtained using crushing, drying, etc. and composed of individual particles, or agglomerated powders obtained using state-of-the-art technology. The brittleness of agglomerated dairy product powders was modelled using plant parameters, particularly the temperature of the cooling fluidized bed in the final manufacturing process.

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Pages: P. 206-214

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Details

  • Original title: Influence des contraintes thermiques de refroidissement sur la friabilité et la qualité technologique des poudres agglomérées de produits laitiers.
  • Record ID : 1999-1763
  • Languages: French
  • Source: Hygiene, Quality and Safety in the Cold Chain and Air Conditioning.
  • Publication date: 1998/09/16
  • Document available for consultation in the library of the IIR headquarters only.

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