• Reduce text

    Reduce text
  • Restore text size

    Restore text size
  • Increase the text

    Increase the text
  • Print

Rangées de graines.. © INRA, Elena Schweitzer © Fotolia

Our results

  1. Introduction
  2. Research and Innovation 2018 - For Food and Biobased Products
  3. Dry-cured ham: a process simulator can now define routes of manufacture that yield lower-salt products
  4. Does organically-farmed meat contain fewer chemical contaminants?
  5. The way in which proteins aggregate when heated may change their sensitising potency
  6. Enhancing the viability of spray-dried probiotic bacteria by stimulating their stress tolerance
  7. Human milk digestion in the preterm infant: impact of technological treatments
  8. Research & Innovation 2017 - For Food and Biobased Products
  9. To stick or not to stick? Pulling pili sheds new light on biofilm formation
  10. When biopolymers selfassemble: a balance between energy and entropy.
  11. Mimicking the gastrointestinal digestion in a lab-on-a-chip:the microdigester
  12. How a milk droplet becomes a powder grain
  13. Research & Innovation 2016 - For Food and Bioproducts
  14. A new process for the biorefining of plants
  15. Under the UV light : the bacterial membrane
  16. Reverse engineering or how to rebuild ... bread!
  17. Green Chemistry: a step towards lipid production in yeast
  18. Individually designed neo-enzymes for antibacterial vaccines
  19. Multi-scale mechanical modelling: from the nanometric scale to the macroscopic properties of bread crumb
  20. Minimill: 500 g to assess the milling value of soft wheats
  21. Microbial production of lipids for energy or chemical purposes
  22. The discrete role of ferulic acid in the assembly of lignified cell wall
  23. Eco-design of composites made from wood co-products
  24. Analysis of volatile compounds enables the authentication of a poultry production system
  25. Nanoparticles as capping agents for biopolymers microscopy
  26. Pasteurisation, UHT, microfiltration...All the processes don't affect the nutritional quality of milk in the same way
  27. Integration of expert knowledge applied to cheese ripening
  28. Controlling cheese mass loss during ripening
  29. The shape memory of starch
  30. Research & Innovation 2015 - For Food & Biobased Products
  31. Behaviour of casein micelles during milk filtering operations
  32. Overaccumulation of lipids by the yeast S. cerevisiae for the production of biokerosine
  33. Sequential ventilation in cheese ripening rooms: 50% electrical energy savings
  34. An innovative process to extract bioactive compounds from wheat
  35. Diffusion weighted MRI: a generic tool for the microimaging of lipids in food matrices
  36. Characterization of a major gene of anthocyanin biosynthesis in grape berry
  37. New enzyme activity detectors made from semi-reflective biopolymer nanolayers
  38. Improving our knowledge about the structure of the casein micelle
  39. Heating milk seems to favour the development of allergy in infants
  40. Fun with Shape
  41. Using volatile metabolites in meat products to detect livestock contamination by environmental micropollutants
  42. SensinMouth, when taste makes sense
  43. A decision support system for the fresh fruit and vegetable chain based on a knowledge engineering approach
  44. SOLEIL casts light on the 3D structure of proteins responsible for the stabilisation of storage lipids in oilseed plants
  45. A close-up view of the multi-scale protein assembly process
  46. Controlling the drying of infant dairy products by taking water-constituent interactions into account
  47. Polysccharide nanocrystals to stabilise pickering emulsions
  48. Discovery of new degradative enzymes of plant polysaccharides in the human intestinal microbiome
  49. A durum wheat flour adapted for the production of traditional baguettes
  50. Virtual modelling to guide the construction of « tailored-made » enzymes
  51. How far can we reduce the salt content of cooked meat products?
  52. Diffusion of organic substances in polymer materials: beyond existing scaling laws
  53. Smart Foams : various ways to destroy foams on demand !
  54. Dates, rich in tannins and yet neither bitter nor astringent
  55. Sodium content reduction in food
  56. Research & Innovation 2014

How a milk droplet becomes a powder grain

The spray drying of dairy products is done at this time both to stabilize these products during long-term storage and to obtain controlled functional properties such as rehydration or foaming properties. To address this challenge, it is necessary to provide a better understanding of the mechanisms that occur during the conversion of droplets into powder particles. The study of the drying of a single droplet provided information on how the nature of proteins influences the droplet/particle conversion, leading to specific particle shapes and governing powder properties. These results, validated at a semi-industrial scale, contribute to a generic understanding of the behavior of dairy constituents in concentrated systems. Moreover, they pave the way for the more effective control, prediction and design of dairy powder properties.

Updated on 04/21/2016
Published on 04/19/2016

A scientific challenge not only for diary sector

Nowadays, spray drying milk not only extends product shelf life but also produces powders with controlled functional properties such as solubility and foaming. This requires extensive understanding of the mechanisms involved in the process of powder formation which is part of "particle engineering".

A droplet under control

We studied the drying process of a single, pendant droplet of whey proteins and casein micelles, which provides a better understanding of the physical mechanisms involved in the droplet-particle transition.

Drying: from droplet to powder

Protéines sériques (haut) et micelles de caséines (bas). © INRA, STLO Rennes
Protéines sériques (haut) et micelles de caséines (bas) © INRA, STLO Rennes

The drying behavior of both milk proteins was clearly different in terms of drying kinetics and surface dynamics.

We highlighted characteristic and predictable particle morphology according to the type of protein. The drying of whey proteins resulted in hollow spherical particle shape whereas casein micelles led to the formation of wrinkled particles.

Associated Division(s):
Science for Food and Bioproduct Engineering
Associated Centre(s):

Find out more

Sadek C.; Tabuteau H.; Schuck P.; Fallourd Y.; Pradeau N.; Le Floch-Fouéré C.; Jeantet R. 2013. Shape, shell and vacuole formation during drying of a single concentrated whey protein droplet. Langmuir, 29: 15606-15613 http://dx.doi.org/10.1021/la404108v

Sadek C.; Li H.; Schuck P.; Fallourd Y.; Pradeau N.; Le Floch-Fouéré C.; Jeantet R. 2014. To what extent do whey and casein micelle proteins influence the morphology and properties of the resulting powder? Drying technology, 32: 1540-1551 http://dx.doi.org/10.1080/07373937.2014.915554

Sadek C.; Schuck P.; Fallourd Y.; Pradeau N.; Le Floch-Fouéré C.; Jeantet R. 2014 Drying of a single droplet to investigating process - structure - function relationships: a review. Dairy Science & Technology, 1-24, online first http://dx.doi.org/10.1007/s13594-014-0186-1

Researchers and teams