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

Our results

Contents
  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

Controlling the drying of infant dairy products by taking water-constituent interactions into account

This research makes it possible to predict the sensitivity of dairy concentrates to stickiness during drying by desorption and the characteristics of the powders thus obtained. Modelling is based on the SD²PÒ approach (INRA software for predicting spray-drying parameters) that was improved to integrate both water-constituent interactions using a "glass-filament" desorption method and a reaction engineering approach (REA).

Biberon.. © INRA, MAITRE Christophe

Spray drying is the most commonly used technique for dehydration of infant dairy products

A poorly conducted drying operation can lead to the non-compliance of the product as well as to substantial economic losses.  The method (SD²PÒ - INRA software for predicting spray-drying parameters) used to predict the major drying parameters does not provide information about the product's sensitivity to stickiness during drying.  Stickiness is linked to the glass transition temperature of the concentrate, which is complex and even impossible to rapidly determine for solutions that contain a large quantity of water.  Given the diversity and the complexity of infant milk formulas taken as study models, a simple and rigorous method to predict the drying behaviour of concentrates is essential.   
The aim of this research is to study the transfer of water during drying and to propose a method that would make it possible to predict the drying behaviour of infant dairy products in order to control the drying operation.  We have developed the following strategy:

  • Development of a method to estimate the dry glass transition temperature  of the concentrate in order to determine its sensitivity to stickiness, and of a method that uses the point of divergence to then optimise the drying parameters
  • Development of a "glass-filament" desorption method adapted to the REA approach that, combined with the SD²PÒ approach, makes it possible to have access to the characteristics of the product during drying

We have developed a mathematical model that takes the glass transition temperature and the points of convergence into account

Validation tests on infant formulas carried out on the INRA pilot drying tower revealed that the deposit rate of the powder in the chamber is inversely correlated with the dry glass transition temperature  of the concentrate and that the use of drying parameters determined by the point of divergence makes it possible to reduce the deposit in the chamber.  Good coherence on the material balance was observed.
Research is currently under way to improve our prediction capability and to extend this method to other non-dairy food concentrates (soy powder, etc.) and thus generalise this approach.

Partnership

Laiterie de Montaigu, LISA http://www.lisainfantmilk.com/ Eric Blanchard, Manager  e.blanchard@laiteriedemontaigu.com

Références

See also

  • SD²P® software
  • SCHUCK P., DOLIVET A. MEJEAN S, JEANTET R. Logiciel d’aide à la détermination des paramètres de séchage par atomisation de produits laitiers. Spray Drying Parameters Simulation & Determination (SD2P), N° IDDN.FR.001.480002.003.R.P.2005.000.30100, 2005. Version 5.
  • ZHU P., PATEL K., LIN S., MÉJEAN S., BLANCHARD E., CHEN XD., SCHUCK P., JEANTET R. Simulating industrial spray drying operations using a reaction engineering approach and a modified desorption method. Drying Technol. 29, 419-428 (2011).
  • ZHU P., MÉJEAN S., BLANCHARD B., JEANTET R., SCHUCK P. Prediction of dry mass glass transition temperature and the spray drying behaviour of a concentrate using a desorption method. J Food Eng. 105, 460-467 (2011).